• 동아시아식생활학회지
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• 제17권6호
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• pp.876-882
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• 2007

The purpose of this study was to investigate the effects of basil on the quality characteristics of tomato sauce, which is used widely in Western cuisine. The highest pH of 4.29 was observed in the tomato sauce with 4% fresh basil added, while the tomato sauce with 0% fresh basil exhibited the lowest pH of 4.20. The pH of the tomato sauce gradually increased with the addition of fresh basil. The analysis of color differences in the tomato sauce indicated that redness(avalue) decreased with the addition of basil;, whereas consistency and spreadability increased with the increasing amounts of the fresh basil. The sensory evaluation was performed with scoring tests for color, flavor, taste, after taste, viscosity, and overall acceptability by 15 professional panelsists. The tomato sauce with 2% basil showed the best score in the sensory evaluation, except for vicosity. From the above results, the data suggest that an addition of 2% fresh basil to tomato sauce is recommended for commercial use.

• 한국조리학회지
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• 제23권7호
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• pp.176-182
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• 2017

This study evaluated th physicochemical and sensory characteristics of teriyaki sauce added with bitter melon (Momoridaica charantia L.) roasting powder. Teriyaki sauce containing Momoridaica charantia L. roasting powder at concentration of 0% (control), 2% (RMT2), 4% (RMT4), 6% (RMT6), 8% (RMT8). Color of teriyaki sauce added with Momoridaica charantia L. roasting powder were lower than the control. The pH of the sauce ranged from $4.31{\pm}0.01{\sim}4.87{\pm}0.01$. As the amount of added Momoridaica charantia L. roasting powder was increased, total soluble solid content and viscosity of teriyaki sauce increased. DPPH and ABTS radical scavenging activities of Momoridaica charantia L. added teriyaki sauce increased. The sensory evaluation was performed with scoring test s for color, flavor, taste, bitter taste, and overall acceptability by 50 professional panelists. In sensory evaluation, teriyaki sauce added with 4% Momoridaica charantia L. roasting powder concentrate high score in sensory preference. Based on the results, 4% should be recommended as the optimum level of Momoridaica charantia L. roasting powder concentrate to be added for the preparation of teriyaki sauce.

• 한국조리학회지
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• 제19권3호
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• pp.116-129
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• 2013

본 연구에서는 토마토 소스를 제조함에 있어서 버터를 사용하여 만들어지는 루(roux)와 뵈르마니에(beurre manie)와 같은 농후제를 사용하지 않고 토마토와 토마토 퓨레(puree)의 자체적인 농도만을 이용하여 건강에 이로운 웰빙(well-being) 토마토 소스를 제조하였다. 토마토 소스를 제조함에 있어 이탈리아에서 전통적으로 사용되어 왔던 바질이나 오레가노와 같은 허브 외에 각종 육류요리, 소시지, 스튜 등에 주로 이용되고 있는 로즈마리를 토마토 소스에 첨가하여 소스를 제조하였다. 로즈마리의 첨가량을 달리하여 토마토 소스를 제조 후 저장 기간별로 이화학적인 분석을 실시하였다. 관능검사를 통해 맛과 기호도면에서 가장 우수한 배합 비율을 가진 소스를 선별하고자 하였고, 로즈마리를 첨가한 최적의 토마토 소스를 제시하고자 하였다. 연구 결과, 로즈마리의 첨가량을 달리한 토마토 소스의 9점 기호도 평가 결과는 점도를 제외한 색, 향, 맛, 전반적인 기호도에 대한 평가에서 로즈마리 1% 첨가군의 토마토 소스를 높게 평가하였다.

• 한국조리학회지
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• 제19권3호
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• pp.105-115
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• 2013

본 연구는 크릴육으로 크릴반응향을 만들어 휘발성 향기 성분을 살펴보고 이를 데리야끼소스에 적용하여 데리야끼소스의 기초자료를 마련하기 위한 연구이다. 따라서 본 연구를 위해 먼저, 반응향 제조에 크릴육을 이용하였고 이의 가수분해물을 이용해 Grilled-type과 Boiled-type으로 나누어 실험하였다. 또한, 반응향의 휘발성 향기성분을 알아보기 위하여 반응액 20 mL로 휘발성 성분을 포집하고 이것을 GC-MSD로 분리 동정하였다. 제조되어진 3가지 데리야끼소스를 10가지 항목인 삶은 야채향, 삶은 감자향, 삶은 새우향, 구운 새우향, 비린 향, 톡쏘는 향, 탄 향, 달콤한 향, 화학취, 진흙냄새와 좋아하는 정도에 대한 순서를 살펴보았으며 그 연구 결과는 다음과 같다. 크릴육의 Grilled-type에는 35개, Boiled-type에서는 33개의 휘발성 성분이 분리 동정되었다. Grilled-type에서는 황함유화합물, aliphatic compounds, alcohol류, ketone류, pyrazine류, other aromatic compounds의 순으로 휘발성 성분이 많았고, Boiled-type에서는 aldehydes, furans, other nitrogen- containing compounds의 순으로 휘발성 성분이 많았다. 데리야끼소스의 관능검사 결과는 boiled shrimp, roasted shrimp, sweet한 항목에서 유의적인 차이가 나타났다. 이상의 결과로 크릴을 이용하여 크릴반응향을 만들어 이를 적용한 데리야끼소스의 제조 가능성이 있는 것으로 나타났다.

• 한국식품과학회지
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• 제21권5호
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• pp.649-654
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• 1989

속양(速釀) 어장유(魚醬油)의 색(色)의 분포(分布)가 100nm당 log 흡광도의 변화$({\Delta}A)$를 색조의 파라메터로 이용하여 연구되었다. 오장유의 색에 있어서 log 흡광도와 450nm와 650nm 사이의 파장간에는 직선관계가 성립하였다. 속양(速釀) 어장유(魚醬油)의 ${\Delta}A$ 값은 $0.55{\sim}0.59$ 범위에 있었으며, 450nm에서의 흡광도 (A450)는 장유(醬油)코오지가 첨가된 어장유(魚醬油)가 대조(對照) 및 시판 단백분해효소 첨가 어장유(魚醬油)에 비하여 높았다. 장유(醬油)코오지가 첨가된 어장유(魚醬油)의 색(色)은 어두운 적황색(赤黃色)이었으며, 그 색(色)은 장유(醬油)의 색(色)과 비슷하였다. 모든 어장유(魚醬油)에 있어서 A450은 발효가 진행함에 따라 증가되었으나, ${\Delta}A$는 발효 초기에 약간 증가되다가 발효 후기에는 감소되었다. 속양(速釀) 어장유(魚醬油)에 대한 관능검사 결과 장유(醬油)코오지를 첨가하고 초기에 20% 식염을 가하여 제조한 어장유(魚醬油)가 풍미강도, 맛, 후미 등에 있어서 가장 바람직하였으며 또한 종합적인 선호도(選好度)가 있어서도 가장 우수하였다.

• 한국식품영양학회지
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• 제13권4호
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• pp.307-311
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• 2000

Bechamel sauce의 배합비율과 방법을 달리하여 소스를 만들었을 때의 최적 조건은 다음과 같다. 1. 우유의 양과 조리 방법을 달리한 Bachamel Sauce의 점도와 퍼짐성은 각각의 시료간에 유의적인 차이를 나타내었으며(P<0.001), 점도는 우유에 첨가되는 루의 양이 적음에 따라 증가하며, 반대로 퍼짐성은 감소함을 알 수 있었다. 2. 양파 첨가 방법을 달리한 Bechamel sauce의 점도와 퍼짐성은 각각의 시료간에 서로 유의적인 차이를 나타내지 않았다(P<0.05). 3. 우유의 양과 조리 방법을 달리한 Bechamel sauce의 관능적 평가는 각각의 시료간에 유의적인 차이를 나타내었다(P<0.001). 색, 부드럽기, 전체적인 맛 등에서 높은 기호도를 나타낸 것은 버터와 밀가루 그리고 우유가 1 : 1 : 17인 것이었다. 4. 양파 첨가 방법을 달리한 Bechamel sauce의 관능적 평가에서는 점도, 부드럽기, 풍미, 전체적인 맛에서 각각의 시료간에 유의적인 차이를 나타내었으며(P<0.001), 버터에 양파를 볶아서 만드는 방법이 가장 기호도가 높았다.

• 한국조리학회지
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• 제14권1호
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• pp.152-160
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• 2008

The purpose of this study was to investigate the sensory characteristics of brown sauce made with different ratios of Jubak. In the brown sauce made from Jubak, the followings showed changes according to the amount of Jubak. The content of crude lipid increased, that of crude protein and moisture decreased, and that of crude ash and reduced sugar increased. Brown sauce made from Jubak contained more reduced sugar than general brown sauce, and the content of reduced sugar increased. pH increased from initial pH 4.32 to 5.42 respectively, and viscosity increased. The "L" value expressing brightness of samples had a tendency to increase with Jubak added. "a" value had a tendency to increase in case of no Jubak added, and "b" value had a tendency to decrease according to the amount of Jubak. In the sensory evaluation, color and flavor decreased and viscosity increased with the amount of Jubak. Overall, it was the highest in 0% Jubak. From the above results, an addition of 25% Jubak to brown sauce is recommended for commercial use.

• 한국식품영양학회지
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• 제26권2호
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• 동아시아식생활학회지
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• 제22권5호
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• pp.634-641
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• 2012

In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

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