• Korean journal of food and cookery science
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• v.28 no.5
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• pp.589-598
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• 2012

This research was studied to find out the best ingredients for making demi-glace sauce, using the thickening agent with glutinous rice, non-glutinous rice, brown rice, and black rice, and to look into the quality characteristics. The moisture of demi-glace sauce depending on the thickening type was that the roux added cereals was higher than the control. In addition, it was increased depending on the extension of the storage time. The control was the highest on pH and acidity. On variation depending on the storage time, all of the experimental groups showed decrease on pH. Demi-glace sauce with brown rice and black rice roux showed increase of acidity. The DPPH radical was not tended to be decreased in the experimental group, but it was rapidly decreased in the control, depending on the extension of the storage time. Demi-glace sauce with non-glutinous rice was the highest on Hunter's color L value and generally increased according to the storage time. Also demi-glace sauce with glutinous rice was the highest on 'a' value and 'b' value but was decreased according to the storage time. The control was highest on viscosity, and demi-glace sauce with non-glutious and black rice roux were low on the variation of viscosity depending on the storage time. Increment of total bacteria in demi-glace sauce with black and brown rice roux was relatively lower than the control on storage stability test, and demi-glace sauce with brown rice roux got the highest point after swallow, taste and overall of sensory evaluation.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.637-643
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• 2002

The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Sensory evaluation of brown sauce showed that brown stock and brown sauce made by adding wine and replacing some of veal bones with chicken bones were preferred most, and the brown sauce made by brown stock and burre manie in the ratio of 12:1 was preferred most. Sensory properties of palatability. flavor and gloss were positively correlated with the overall preference. The brown sauce made with wine and some of chicken bones had 77.60% of water content and 1.79% of lipid content, which was the lowest, but its protein content was similar to the others. Whereas the brown sauce made with wine and some of chicken bones gave the darkest color, the one made with some of pork bones and without wine showed the lightest color. The viscosity was the highest in the sauce made with some of chicken bones and without wine. The sauce made with wine showed lower viscosity than the one without wine.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.877-883
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• 2007

To evaluate the potential use of apricot as a sauce ingredient, the physicochemical and sensory characteristics of apricot brown sauce were compared. Various concentration (0%, 10%, 20%, 30%, 40%) of apricot were used to evaluate the quality characteristics of the sauce during storage for 12 days at $4^{\circ}C$. The pH value of the 5 types of brown sauce ranged from 3.8 to 4.6, and these pH levels were stable during the storage period. The L-values of the 0% apricot brown sauce were higher than those of the 10%, 20%, 30% and 40% apricot brown sauce. All the samples tended to have higher viscosities during storage, especially after three days after. In the sensory evaluation, softness, roasted flavor, texture, after taste, and overall taste were highest for the 10% and 20% apricot brown sauce. For the overall acceptability, the $10{\sim}20%$ apricot brown sauce attained the highest score.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.263-271
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• 2010

The study examined the quality characteristics of brown sauce made with various amounts (2%, 4%, 6%, 8% and 10%) of Chungkukjang powder. Sensory tests and measurements of viscosity, moistness, and color done and the antioxidant effects of Chungkukjang powder in brown sauce were examined by measurements of acid, peroxide, TBA during 12 days storage at $24^{\circ}C$. Overall sensory preference was highest in brown sauce made with 6% Chungkukjang powder. As the powder content increased the Lightness, Redness and Yellowness values decreased as did viscosity. Acid, peroxide and full term for TBA values increased to a low level that produced an edible product even at 12 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.333-339
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• 1994

The metabolic transit of three samples( 14C glycine-glyucose melanoidin, glycine-glucose melanoidin and soybean sauce ) were studied on rats. The radioactivity of various organs and excreta intubated 14C glycine-glucose melanoidin on rats at various intervals(1, 3, 8, 12, 24, 48, 72 and 96 hrs were detected . And the brown pigment contents and hydrogen donating activities in the excreta which is obtained from three samples were detected during the 7 days after intubated. The total amount of 14C excreted in the fecese were 53% meaning that the rest of 47% melanoidin seemed to be retained in the body or metabolized . The radioactive compound showed a small retention in the liver and kidney. The brown pigment contents and hydrogen donating activities in the urine and feces increased proportionally to the activity of 14C. When the soybean sauce and glycine glucose melanoidin were intubated, the brown pigment contents excreted in the feces were found to be the highest after 1 st day of intubation. In the urine, the model melanoidin was excreted mostly after 3 days of intubation. The brown pigment contents and hydrogen donating activities of three samples of excreta agreed with each other. The soybean sauce retained longer than model melanoidin in the body is telling that it might have antioxidative activity in vivo.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.61-85
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• 1997

1. Background of the Study Old Testament time made some food and Sauces. Cosher food is God's Covernant. Ancient Greek cooking and Roman cooking had been Sauces. Much of what we know of Greek gastronomy is found in the writting of Archestrate, cooking is sigle and direct, Sauces are Cumin, Vinegar, Roman culinary comes from mareus, first century A.D. many of the ingredients used in apicius's recipes are seen againg in midival Eurpean cooking. ① Cumin Sauce for Oyster ② Sauce for grounds, puree, and cardoons. 2. Culinary in the Middle ages Liaquid Flavorings their Sauces tested Verjuice and Vinegar are most often called for when a Liquid is needed, Spices and Liaisons. 3. Cookery the eighteenth century The eighteen the century brought about greated Systemization of basics, coulis, Jus, and bouillons. 4. The twentieth century culinary Careme were Systematized and recorded by Auguste Escoffier in his Guide Culinare Standardized. 5. Grand Sauces are Considered one of the greatest test of a Chef's Skill, Whether they are classics, Such as Sauce, Supreme, demand the highest technical expertise. The Successful paring of Sauce with a good demonstrates an understanding of the food and an ability to judge. Sauce making allows the cook more freedom to work flavors, textures, Aromatics, Tasty, and color than any other area of cooking. A Sauce is never eaten alone, function, balance, the direct flavor, Sauces presents the basic Sauce-making techniques that have been used in the past and that are popular today, Sauces are organized around the primeifhes of classic world cooking 6. Grand Sauces are 1) Brown Sauces are 1) Brown Sauce ① Demiglace ②Espagnole ③ Fond de veau 2) Bechamel Sauce 3) Velote Sauce 4) Tomato Sauce and 5) Hollandaise Sauce ① Brown Sauce made with Stock, Roux, Tomato Paste and Mirepoix. ② Bechamel Sauce made with Roux and Milk. ③ Veloute Sauce made with Roux and White Stock. ④ Tomato Sauce made with Tomto, Vegetable and Stock. ⑤ Hollandaise Sauce made with Egg and Butter.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.243-255
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• 2012

This research has been conducted to develop the best recipe for brown sauce containing freeze-dried Salicornia powder. For this purpose, we made brown sauces with different contents of freeze-dried Salicornia powder and performed physico-chemical characteristic and sensory test. The highest salinity of freeze-dried Salicornia powder was 0.15% when 1% freeze-dried Salicornia powder was added to distilled water, SP1. The highest brightness of brown sauce was achieved with 1.2% freeze-dried Salicornia powder and was 45.29 with BSP12. More powder led to significant increases of the samples(p<0.001) in salinity and brightness. DPPH radical scavenging increased with greater freeze-dried Salicornia powder. Taste was highest at 6.36 with 0.6% powder and there was no significant difference compared to BSP6 and BSP9. Based on these findings, it was concluded that the brown sauce with Salicornia has antioxidative characteristics and the best salinity is achieved with 0.6% freeze-dried Salicornia powder. Salicornia had enough salinity to substitute salt to a certain degree and improved the quality of brown sauce in terms of the sensory test.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.655-663
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• 2012

This study was carried out response surface analysis for brown sauce optimization. Three factors of heating time (10, 20, 30, 40, and 50 min), the added gelatin content (0, 4, 8, 12, and 16%) and the added tomato paste amount (0, 6, 12, 18, and 24%) were encoded into 5 levels (-2, -1, 0, 1, 2). After the central synthesis plan was set up to produce samples in 16 pre-arranged conditions and the sensory tests were conducted, the investigation on optimum level of these factors was conducted. The scope of optimum conditions for extraction was established through reading the range of reaction surfaces superimposed between those representing sensory properties such as color, flavor, taste, viscosity and overall acceptability was established. In this study, it was found out that the scope of optimum conditions for brown sauce extraction was 30 min for heating time, 9.00% for gelatin content and 11.25% for tomato paste amount. The reliability test proved the mentioned scope to have a similar value to that of the estimated scope when compared to the experimental values which was observed through experiments conducted under the same conditions as applied to values predicted through RSM program, enabling the verification of the reliability of derived regression formula.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.247-255
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• 2009

This study examined the quality characteristics of brown sauce prepared with rice powder in place of wheat flour, which is the commonly used thickener. With regard to the general components, as the level of rice powder increased and its ratio in the stock increased, moisture decreased and crude protein, lipid, and ash increased. Reducing sugar content was 4.72% in the control group, and as the mixing ratio of stock to rice powder increased from 100:5 (S1) to 100:13 (S5) in the rice powder-added groups, reducing sugar content increased from 3.94% to 4.82%, respectively. In terms of Hunter's color values, as more rice power was added to the beurre mani$\acute{e}$, L, a, and b values increased. Thus, a sauce of a light brown color was appropriately made. For consistency, as more rice powder beurre mani? was inserted into the analyzer, flow was reduced and viscosity significantly increased. The pH of the control (CS) was 4.94, and there were no significant differences between the control and the rice powder-added groups. In sensory evaluations, color presented its highest score as 6.47 when the mixing ratio of stock to beurre mani$\acute{e}$ was 100:7 (S2). S2 also received the highest score for flavor at 6.32. Viscosity was highest in the control (CS) at 6.26, and was not significantly different from the 100:7 (S2) or 100:9 (S3) groups. Finally, the S2 group had the highest scores for taste (6.21) and overall-acceptability (6.30). In correlation analyses between the sensory characteristics, overall-acceptability as well as the color, flavor, viscosity, and taste of the brown sauce all presented comparatively high positive correlations, in which overall-acceptability and color had the highest correlation.