Browse > Article
http://dx.doi.org/10.7318/KJFC.2011.26.4.409

Study on Appropriate Mixing Ratios of Various Animal Meats with Other Ingredients to Improve the Palatability of Stock  

Shin, Myung-Eun (Department of Food Service Management, Kyunghee University)
Lee, Kyung-Hee (Department of Food Service Management, Kyunghee University)
Publication Information
Journal of the Korean Society of Food Culture / v.26, no.4, 2011 , pp. 409-415 More about this Journal
Abstract
The objective of this study was to develop a stock that can be used to make a variety of dishes. For this, stock was prepared with beef, chicken, and pork meat as animal meats as well as anchovy, mushroom, and sea tangle as other ingredients. The qualities of six[only four though] kinds of stocks made with beef only (B), beef and chicken (BC), beef and pork (BP), and beef added with chicken and pork (BCP), and seven kinds of stocks made with anchovy (A), mushroom (M), sea tangle (S), anchovy and mushroom (AM), anchovy and sea tangle (AS), mushroom and sea tangle (MS), and anchovy added with mushroom and sea tangle (AMS) were investigated by sensory evaluation. The most preferred stock made with animal meat was mixed with the most preferred stock made with other ingredients at a 5% level to test the synergistic effects of palatability. As a result, BCP stock and AMS stock obtained the highest scores for overall preference. BCP stock within the range of 30%-65% along with the mixed stock containing AMS (35%-70%) showed synergistic effects for palatability.
Keywords
palatability of stock; animal meat; other ingredient; synergy effects; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Kwon SJ, Miyuki Adachi, Mo SM, Choi KS, Kim JH, Koh HJ. 1991. A Preliminary Study of Ecological Aspects of Food on a Kind of Gom-Tang (Beef Soup made with Internal Organs and Bome) Intake. Korean J. Dietary Culture, 6(4):421-432
2 Byun GI, Kim DJ, Choi SK. 2008. Purchase Accommodation Attitude of Commercial stock Merchandise -Focused on Cuisiniers of Deluxe Hotels-. Korean J. Culinary Res., 14(2):115-127
3 Cha WS. 2004. A Study on the Composition of Seasoning Using Lentinus edodes. J. Life Sci., 14(5):829-833   DOI
4 Choi SK, Choi HS, Lee JS, Kim SH. 2001. The quality characteristics of brown stock prepared by different methods. Korean J. Culinary Res., 7(3):45-56
5 Donovan MD. 1991. The New Professional Chef Van Nostrand Reinhcld. 297-302
6 Han BJ. 1995. The Historical Study and Standard Traditional Cooking Methods of Sinsulro. J. East Asian Soc. Dietary Life, 5(3):317-337
7 Hijaru O, Yasuo G, Isao O. 1976. Pharmacological studies on laminine monocitrate. Yakugku Zasshi. 87:935-939
8 Kim DS, Kim JS, Choi SK. 2008. The mineral contents chicken stock according to salt contents-Using a High-Pressure Extraction Cooking. Korean J. Culinary Res., 14(4):283-291
9 Kim US, Choi IS, Koo SJ. 2001. Development of a standardized recipe for korean cold noodle stock. Korean J. Soc. Food Cookery Sci., 17(6):589-597
10 김용. 1998. 처음 맛보는 북한 별미. 서울문화사. 서울. p 26
11 김상보. 1995. 조선왕조 궁중 연회식 의궤음식의 실제. 수학사. 서울. p 99
12 Lee HR, Lee JM, Na SM. 2003. Development and Taste Component Composition of Naengmyun Broth using Edible by-products of chicken. Korean J. Food Culture, 18(6):584-591
13 Lee JM, Shin KS, Choi SE. 1999. A study on the present situation of utilization of broth materials for the development of broth product. Korean J. Dietary Culture, 14(1):57-65
14 Lee JM, Kim KO, Choi SE. 2000. Effect of soaking and blanching chicken-head in the preparation of chickenhead broth. Korean J. Food Sci. Technol., 32(3):674-680
15 Lee SU, Minamide T, Othani K, Tomita K, Lee MH, Han JS, Suh BS. 2002. The effect of organic acids on mineral extraction from chicken thigh bone stock. J. East Asian Soc. Dietary Life, 12(5):379-387
16 Lee YK, Chun HJ, Lee HG. 1992. A Bibliographical study on the Gooumguk in Korea. Korean J. Dietary Culture, 7(4):339-362
17 Oh KS, Ro RH, Lee EH, Park HY. 1989. Processing of the Intermediate product (Frozen seasoned anchovy meat) derived from anchovy. Korean J. Food Sci. Technol., 21(1):498-504
18 Park HO, Lee HJ. 1995. A study on the free amino acid and minerals of chicken bone extracts by boiling time. Korean J. Soc. Food Cookery Sci., 11(3):244-248
19 Ryu KL, Kim TH. 1992. The Historical study of Beef Cooking-I. cookery of soup based on beef-. Korean J. Dietary Culture, 7(3):223-235
20 Tadahiko K, Akikazu H, Testsuo K, Asakazu I, Tomoyuki T. 1988. Study of flavor compounds of essential oil extracts from edible Japanese Kelps. J of Food Sci., 53:960
21 정순자. 1990. 한국조리. 신광출판사. 서울. p 27, 45
22 김정은. 2009. 감칠맛의 비밀. 램덤하우스. 서울. pp 15-29
23 이용기. 1943. 조선무쌍신식요리제법. 궁중음식연구원. 서울. pp 66-67
24 이효지. 1998. 한국의 음식문화. 신광출판사. 서울. pp 187-205
25 정청송. 1998. 조리기술이론. 경희대학교 출판국. 서울. p 315
26 주현규. 1995. 식품분석법. 학문사. 서울. p 616, 636, 653
27 한국 갤럽 조사 연구소. 1990. 한국인의 식생활 라이프 스타일. 전국민의 식생활 실태와 life style을 밝힌 전국 조사보고서
28 한복려. 1990. 한국의 밥상. 궁중음식연구원. 서울
29 황혜성. 1996. 조선왕조의 궁중음식. 궁중음식연구원. 서울. p32