• 한국식품조리과학회지
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• 제28권5호
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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.

• 한국식품조리과학회지
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• 제18권6호
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• pp.637-643
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• 2002

소뼈의 일부를 돼지뼈와 닭뼈로 대체하고 와인을 첨가하여 만든 스톡과 와인을 첨가하지 않은 스톡으로 제조한 4종류의 브라운소스의 관능평가 및 소스의 일반성분, 색, 점도를 검토한 결과는 다음과 같았다. 1. 브라운스톡은 와인이 첨가되고 소뼈의 일부를 닭뼈로 대체하여 만든 것이 유의적으로 가장 선호되었고 브라운스톡과 뵈르 마니에의 배합은 12:1로 한 것이 가장 선호되었으며 브라운소스도 와인이 첨가되고 닭뼈를 대체하여 만든 것이 가장 선호되었다. 브라운소스의 종합적 선호도에는 감칠맛, 냄새, 광택이 높은 정의 상관을 나타냈다. 2. 와인이 첨가되고 닭뼈를 대체하여 제조한 브라운소스는 다른 소스에 비하여 수분, 조지방 함량이 가장 낮았으며 조단백 함량은 와인이 첨가되지 않고 닭뼈로 대체한 소스가 가장 높았다. 3. 와인이 첨가되고 닭뼈로 대체한 브라운소스는 가장 명도가 낮았으며, 소스에 와인이 첨가된 것은 첨가되지 않은 것보다. 닭뼈를 대체하여 만든 것은 돼지뼈를 대체한 것보다 명도가 낮게 나타나서 색이 진한 소스가 제조됨을 알 수 있었다. 4. 브라운소스의 점도는 와인이 첨가되지 않고 닭뼈를 대체하여 만든 소스가 가장 점도가 높았고 와인이 첨가된 소스는 첨가되지 않은 것보다 점도가 낮았다. 이상의 결과로부터 와인이 첨가되고 소뼈의 일부를 닭뼈로 대체하여 제조한 스톡에 뵈르마니에를 12:1의 비율로 넣어 만든 브라운소스가 농도도 적절하고 색과 맛이 진하며 재료 특유의 불쾌한 냄새도 나지 않아 가장 바람직한 소스로 사료된다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.877-883
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• 2007

살구를 첨가한 브라운 소스를 12일간 저장 기간별로 살펴본 품질특성은 다음과 같다. pH는 저장기간에 따라 변화는 없었으나 살구첨가량이 많을수록 pH 값이 낮게 나타났다. 색도는 L값은 살구 첨가량이 증가할수록 무첨가 소스에 비해 높게 나타났으며 저장기간에 따라 밝게 나타났으며 a값은 저장기간에 따라 낮아지는 경향과 b값은 살구 첨가 소스가 무첨가 소스에 비해 높게 나타났다. 점성은 저장초기에는 살구첨가량이 증가할수록 높게 나타났으며 저장우기 초기보다 점성도가 높게 나타났다가 다소 감소되는 경향을 보였다. 관능검사에서 외관상의 색상은 살구첨가량이 증가할수록 브라운 색상도 밝은 색으로 나타났다. 향미는 살구 40% 첨가 브라운 소스가 가장 높았으며 부드러운 맛은 살구 첨가 브라운 소스 군에서 10% 첨가 브라운 소스가 가장 높았으며 단맛은 살구 첨가 40% 첨가가 가장 높게 나타났으며 구수한 맛은 살구 10%, 20%순으로 나타났다. 전반적인 기호도 에서는 살구 10% 첨가가 외관의 기호도에서 가장 높게 나타났으며 질감의 기호도는 살구 10% 첨가와 살구 20% 첨가 브라운 소스가 높게 나타났다. 삼킨 후의 맛은 살구 10%, 살구 20%, 살구 30%, 무첨가, 살구 40% 첨가 순으로 높게 나타났으며 향미에서는 살구 20% 첨가가 가장 높았으며 전체적인 기호도에서는 살구 20% 첨가 브라운 소스가 가장 높게 나타나 살구 첨가 브라운 소스 제조시 적절한 살구의 양은 $10{\sim}20%$가 적합하리라 보여진다.

• 동아시아식생활학회지
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• 제20권2호
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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.

• 한국식품영양과학회지
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• 제23권2호
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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.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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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.

• 한국조리학회지
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• 제18권5호
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• pp.243-255
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• 2012

본 연구는 동결 건조 함초 분말을 첨가한 브라운소스의 최적의 제조법을 알아내고자 하였다. 이를 위해, 동결 건조 함초 분말 함량을 달리하며 브라운소스의 이화학적 특성 및 관능검사를 실시하였다. 그 결과 동결 건조 함초의 최대 염도는 정제수인 SP1에 1%의 동결 건조 함초 분말을 첨가했을 때 0.15%이었다. 함초 분말을 첨가한 브라운소스의 최대 명도는 1.2%로 45.29인 BSP12가 가장 높게 측정이 되었다. 염도와 명도는 분말함량이 증가할수록 시료 간에 유의적(p<0.001)인 차이를 보이며 증가하였다. 적색도는 BSP0이 6.79로서 가장 높았다. 황색도는 동결 건조 함초 분말을 1.2% 첨가한 BSP12가 24.79로 가장 높았다. 동결 건조한 함초 분말을 첨가한 브라운소스는 DPPH 자유 radical 소거능이 첨가량이 많아질수록 증가하였다. 점도는 4.45로 대조군 BSP0에서 가장 높았고, BSP3 및 BSP6와도 큰 차이가 없었다. 맛은 6.36로 동결 건조 함초 분말을 0.6% 첨가한 브라운소스가 가장 높았고, BSP6, BSP9와 큰 차이가 없었다. 이와 같이 결과를 통해 동결 건조 함초 분말을 첨가한 브라운소스는 산화 방지 특성을 가지고 있었으며, 염도는 0.6% 함초분말 첨가한 경우가 가장 좋았다. 동결 건조한 함초 분말은 소금을 일부분 대체할 수 있는 염도를 가지고 있었고, 브라운소스에서 산화 방지 특성과 관능검사 결과에 좋은 영향을 준 것으로 평가되었다.

• 한국식품조리과학회지
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• 제28권6호
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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.

• 한국축산식품학회지
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• 제40권5호
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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.

• 동아시아식생활학회지
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• 제19권2호
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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.