• 동아시아식생활학회지
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• 제18권6호
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• pp.1039-1045
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• 2008

In this study, the sensory characteristics of various fruit(pineapple, orange, grape, strawberry, kiwi, apple and banana) demi-glace sauces were compared. The viscosity of banana sauce was higher than the controls (7.03). Additionally, the sensory characteristics of other fruit sauces were lower than those of the controls, and additionally the viscosity as significantly different from the controls. The pH values of the fruit sauces were lower than the control values (4.40), and the brix of the fruit sauces was higher than that of he controls. The L-values of the controls (22.69) were higher than those of the banana sauce (25.20), and orange sauces (23.15). The a-values of the demi-glace sauce were higher than those of the fruit sauces. The b-values of the 8 types of demi-glace sauce ranged from 6.92 to 14.31. In the sensory evaluation of overall acceptability, the demi-glace sauce, kiwi sauce, orange sauce, and grape sauce achieved the highest scores. with regard to the overall acceptability of tofu steak with turmeric and fruit sauces, the kiwi sauce, pineapple sauce, and apple sauces achieved the highest scores.

• 동아시아식생활학회지
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• 제22권3호
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• pp.350-356
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• 2012

The purpose of this study was to make Korean yaksun chicken sauce with milk vetch roots and angelica roots. Four different amounts of angelica roots were added to chicken sauces, and general characteristics were measured. The pH values of sauces increased with decreasing Angelica root content. On the other hand, sugar contents, solid contents, and lightness of sauces decreased with decreasing Angelica root content. In a palatability test, sauces with 1 g and 2 g of angelica roots scored high in color, taste, flavor, and overall acceptability. Microbial cell counts of sauces were not significantly different according to the amount of angelica roots. Further, hydroxyl radical scavenging activities and polyphenol contents of sauces were not significantly different except for those of sauces with 1 g of angelica roots. Lastly, flavonoid contents of sauces significantly decreased with decreasing amount of angelica roots.

• 한국조리학회지
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• 제9권3호
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• pp.102-113
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• 2003

This study was conducted to investigate Korean soy sauces and Japanese soy sauces for their flavor and taste when they are used for Teriyaki sauce preparation. The results showed the followings; 1. The panelists liked more naturally brewed soy sauce (NBS) than mixed (NBS + acid-hydrolyzed) soy sauces, especially S company's NBS, 501S and Japanese K company's koikuchi NBS were preferred sauces. 2. The preference of Chicken Teriyaki preparation were also appeared to be the highest with S company's NBS, 501S and Japanese K company's koikuchi NBS. Both of them are naturally brewed soy sauces. 3. Chicken Teriyaki Sauce's preference were also high that made from the highly preferred soy sauces, therefore, it would be the better selection with the highly preferred soy sauces for the Chicken Teriyaki preparation. 4. There were no significant difference in preferences between imported NBS and domestic NBS, so it would be good to use Korean NBS for Chicken Teriyaki preparation.

• 동아시아식생활학회지
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• 제12권3호
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• pp.197-209
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• 2002

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

• 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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• 제18권3호
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• pp.108-120
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• 2012

한국음식은 세계적으로 건강식, 영양학적으로 균형적인 음식들 중 하나이다. 미국, 중국, 일본, 태국, 베트남, 캄보디아, 싱가포르, 인도네시아, 인도, 호주, 영국, 프랑스와 이태리에서는 세계적인 소스류가 있고, 국제화에 대한 마케팅 전략도 수립하고 있다. 위에 언급한 나라에 비해 한국식 소스류의 국제화는 실제로 부족한 실정이다. 본 연구에서는 한식 소스류를 통한 한국 음식 세계화 방안으로 기존의 한국의 장류인 간장, 고추장, 된장, 쌈장을 해외에 있는 쉐프들(chefs)에게 홍보하는 방안, 고추장, 된장, 쌈장을 기본으로 한 파생소스류를 개발하는 방안, 한국 거주 외국인 쉐프들을 통하여 한식 소스류를 해외에 홍보하는 방안, 기존 한식 소스류를 해외에 홍보하는 방안으로 나누어 제시하였다. 또한 정부의 역할, 식품회사의 역할, 조리인의 역할을 제시하였다. 한식조리사들과 양식조리사들에 의한 한식소스류를 활용한 양식 한식 퓨전 메뉴개발, 스위트칠리소스, 가야 잼, 베지마이트와 같은 한국의 대표적 한식 소스류의 개발과 홍보, 기꼬망간장, 이금기소스와 같이 제품의 브랜드화가 이루어져야 한다. 또한 식품회사들에 의한 한국 고유의 소스류의 개발 지속적인 해외 홍보, 한식 프랜차이즈 레스토랑을 통한 한식의 세계화 방법도 있을 것이다. 해외에서 스타쉐프 양성, 한식 세미나, 다양한 매체를 통한 홍보 등이 정부 주도하에 이루어져야 할 것이다.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.451-453
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) of defatted soybean is currently used to reduce the level of 3-chloropropane-1,2-diol (3-MCPD), a known carcinogen, in commercial Korean soy sauce. 3-MCPD concentrations in commercial soy sauces made by ATAH were compared with those made only by acidic hydrolysis, and products that combine soy sauce made by acid hydrolysis (followed by alkalinization) and enzymatic methods. The four soy sauces made by ATAH had lower 3-MCPD concentrations (below 0.078 ppm) than 4 commercial products (0.147∼0.481 ppm) made only by acidic hydrolysis. On the other hand, 3-MCPD concentrations in 4 commercial products made by combining soy sauces made enzymatically with that made from acid (with alkali treatment)-hydrolyzed soybean protein in varying ratios were in a range of 0.016∼0.053 ppm. The 3-MCPD concentrations in commercial Korean soy sauces, with the exception of 2 of the soy sauces made only by acidic hydrolysis, were lower than allowable limit of 0.3 ppm in Korea. These results demonstrated that currently produced commercial soy sauces on the Korean market hate toxicologically save 3-MCPD concentrations. It is also provides evidence that ATAH is an effective process for reducing 3-MCPD concentrations in commercial soy sauce.

• 한국식품조리과학회지
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• 제20권4호
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• pp.403-408
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• 2004

The purposes of this study were to investigate the physicochemical characteristics and storage stabilities of various sauces with added Yuza(Citrus Junos). Yuza consisted of three parts: peeled (46.17%), fleshed (43.74%) and seeded (10.09%). Yuza juice revealed 11.33% extraction yield, pH 2.85, 4.18% total acidity, 11 $^{\circ}$Brix, 1.16% transmittance and 2.63 $^{\circ}$Brix/acid ratio. Five kinds of sauces with added Yuza juice were Yuza red pepper paste sauce, Yuza soybean sauce for meat, Shabu shabu Yuza sauce, Korean Yuza vegetable sauce and Japanese Yuza soybean sauce. These sauces showed slight changes in pH, total acidity, total bacterial counts and overall sensory characteristics during storage period (60 days). In conclusion, Yuza juice could be applied to various sauces, which remained usable for 60 days.

• 한국조리학회지
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• 제12권3호
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• pp.119-133
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• 2006

This study was conducted to examine the sensory characteristics and the experimental of the medicinal demi-glace with varying quantity of omija extracts added. First, according to the result of this study, demi-glace sauces with varying quantity of omija extracts added were as follows; (1) pH : The pH of control groups was 5.13 and omija sauces ranged from pH 4.18 to pH 4.81. And the more omija extracts were added, the less pH was found. (2) $^{\circ}Brix$ : The control was 10.2 and omija sauces ranged from 11.1 to 13.0 $^{\circ}Brix$. The more omija extracts were added, the higher $^{\circ}Brix$ was found. (3) Color : The heavier weight of omija were added, the less L value was found; however, a, b values were increased. Secondly, the results of sensory evaluation based on authentic tastes of demi-glace sauces with the different levels of omija added were as follows; In terms of aftertastes and overall acceptability preference of demi-glace sauces, males and females preferred 2% added omija sauces. There were no significant differences in gender, but there were significant differences in sample sauce(p<0.001). This study found that 2% sauce was recommended as the best for the application of medicinal demi-glace sauce with omija.

• 대한가정학회지
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• 제24권4호
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• pp.105-116
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• 1986

This paper provides the analysis and the comparisons of three kinds of soy sauces based on the manufacturing sources. The main factors of this study are concentrated on general and amino acids components. Three samples represented as domestic market soy sauces, imported Japanese soy sauces and homemade soy sauce are analyzed and compared by Kjeldahl and AOAC method and amino acid autoanlyzer method which have the results as follows; 1. For total nitrogen and pure extract and sodium chloride known as general components, the domestic market soy sauces show the ranges of 0.85~1.51%, 11.37~17.4% and 16.03~17.43% and the imported soy sauce shows the ranges of 1.65~1.83%, 19.54~19.80%, 17.20~18.46% and the homemade soy sauce indicates 0.73%, 30.96% for each components. The results implicates that the homemade soy sauce contains less total nitrogen and pure extract while it contains more sodium chloride than the domestic market soy sauces. 2. The amount of total amino acids contained in each soy indicated the range of 3.864~6.883% for the domestic market soy sauce and the range of 7.705~7.839% for the imported soy sauce and 2.035% for the homemade soy sauce. Especially, 20~50% glutamic acids are contained in total amino acids of each soy sauces.