• 한국수산과학회지
• /
• 제51권6호
• /
• pp.647-655
• /
• 2018

This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas were immersed at $105^{\circ}C$ for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared by baking boiled oysters at $140^{\circ}C$ for 20 min. The canned roasted oyster added with tomato sauce was prepared as follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at $90^{\circ}C$ for 3 min and vacuum-sealed using a double seamer under a 20 cmHg vacuum. The canned roasted oyster added with tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce. Microbial growth, appearance, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value, texture, free and total amino acids, and minerals were measured in the two products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable characteristics over the canned roasted oyster sauce added with tomato sauce.

• 한국식품조리과학회지
• /
• 제26권2호
• /
• pp.138-145
• /
• 2010

This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness($4.44{\pm}1.36$), viscosity($5.16{\pm}1.28$) and overall quality($4.68{\pm}1.11$) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.

• 한국식품조리과학회지
• /
• 제28권6호
• /
• pp.655-663
• /
• 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.

• 한국수산과학회지
• /
• 제47권6호
• /
• pp.719-725
• /
• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제7권
• /
• pp.61-85
• /
• 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.

• 수산해양교육연구
• /
• 제25권6호
• /
• pp.1348-1359
• /
• 2013

상온에서 저장이 용이하고 기호도가 우수한 토마토페이스트소스첨가 과메기통조림을 제조하기 위하여 절단한 시판과메기($3cm{\times}2.5cm$ 크기) 90 g을 301-3호관에 넣고 $100^{\circ}C$의 레토르트내에서 10분간 예비 탈기하였다. 상층부의 물을 부어서 버리고 토마토페이스트 소스(토마토페이스트 42%, 식염 2%, 구아검 1%, 물 52%, 물엿 2%, 맛술 1%) 60 g을 넣은 후 이중밀봉기로 탈기, 밀봉하여 $121^{\circ}C$에서 Fo 값이 8-12분이 되도록 살균하여 토마토페이스트소스첨가 과메기통조림을 제조하였으며, 각 살균 조건별로 제조한 시료에 대하여 내용물의 이화학적 성질의 변화 및 관능적 변화에 대하여 살펴보았다. Fo 값이 8-12분이 되도록 살균한 토마토페이스트소스첨가 과메기통조림의 경우 모든 살균조건에서 생균수가 검출되지 않았으며, Fo 값이 증가함에 따라 일반성분 중 수분함량은 감소하였고 조단백질 및 조지방함량은 증가하였다. 살균조건의 차이에 따른 pH의 변화는 거의 없었으며, VBN, 아미노질소량 및 조직감은 Fo 값이 증가할수록 그 값이 증가하였으나 TBA 값은 오히려 감소하였다. 색조의 경우 명도는 감소하였고 적색도 및 황색도는 거의 차이가 없었으며 색차(${\Delta}E$)는 증가하였다. 주요 무기질 성분은 Na, P, K, Ca 및 Mg이었으며 Fo 값의 차이에 따른 함량 변화는 거의 없었다. 총아미노산 및 유리아미노산은 Fo 값이 증가할수록 약간씩 증가하였으며, 총아미노산의 주요 아미노산은 glutamic acid, proline, aspartic acid 및 lysine이었으며, 주요 유리아미노산은 histidine 및 glutamic acid이었다. 관능검사 결과 색조, 냄새, 맛 및 조직감은 Fo 값에 따른 차이가 거의 나지 않았고, 관능검사원들이 관능적 차이를 구별하기 힘들다는 의견이 지배적이었다. 따라서 살균원가가 가장 저렴하고 상업적 살균 조건에도 만족되는 Fo 값 8분인 제품을 생산하는 것이 바람직하다고 판단되었다.

• 한국산학기술학회논문지
• /
• 제16권11호
• /
• pp.8089-8095
• /
• 2015

우리나라 발효음식 중 콩과 고춧가루를 이용한 발효식품인 고추장은 다양하게 조리에 응용하며 매운맛, 단맛, 짠맛이 어우러진 맛을 가졌고, 단백질, 탄수화물, 캡사이신, 비타민, 무기질 등 다양한 영양소가 함유된 전통발효식품이다. 전통발효방법에 의하여 정통성을 유지하고 우수한 생리활성을 유지하면서 세계인들에게 적용할 수 있는 조리 형태는 소스이므로 고추장의 독특한 향미와 맛, 영양적 가치를 가진 우리의 전통식품인 고추장을 세계적 식품으로 발전시키고저 고추장의 물성 및 매운맛을 조절하여 소스로서 사용하기 편하도록 편의성을 향상시킨 소스를 개발하여 스테이크, 튀긴음식, 피자등에 응용하고자한다. 이를 위해서 세계적소스의 품질특성조사를 통하여 전통고추장을 변형한 소스에 적용하여 물성, 매운맛의 정도를 달리하여 다양한 요리에 적용할 수 있는 소스를 제시하고저 강한 붉은색을 띠며 (L값: 12.11-->24.4) 산도를 조절하여 토마토 페이스트와 1:1 혹은 1.5:1로 조절하여 고추장 소스를 개발하여 관능검사 결과 소스로의 전환에 긍정적인 결과를 얻었다.

• Fisheries and Aquatic Sciences
• /
• 제8권4호
• /
• pp.195-200
• /
• 2005

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

• 한국식품조리과학회지
• /
• 제27권1호
• /
• pp.75-84
• /
• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• 한국식품조리과학회지
• /
• 제10권3호
• /
• pp.238-241
• /
• 1994

프렌치 타입의 저열량 샐러드 드레싱과 보통 샐러드 드레싱의 향미 프로필을 두가지의 다른온도(섭시 5도 및 25도)에서 수행하였다. 냄새와 향미 프로필에 대하여 각각 식초의ㅣ 사이다형 혹은 증류형, 토마토의; 페이스트형, 소오스형, 혹은 쥬스형, 향신료; 마늘의, 신선한 양파, 건조된 양파, 샐러리, 파프리카, 소금의, 기름짐, 전체적인 단맛, 전체적인 신맛 등의 특성이 개발되었다. 오일이 물로 대치된 저열량 시료는 기대되었던 대로 레귤러시료보다 기름짐의 향미특성이 낮다고 평가되었다. 전체적인 조화도는 저열량 드레싱이 레귤러 드레싱보다 더 높았다. 저열량드레싱은 레귤러 드레싱보다 더 온도의 영향을 민감히 받는 것으로 나타났다.