• 제목/요약/키워드: vinaigrette dressing

검색결과 2건 처리시간 0.016초

차조기 추출액이 vinaigrette dressing의 저장 중 품질에 미치는 영향 (Effects of Chajogi (Perilla frutescens) Extracts on the Quality of Vinaigrette Dressing during Storage)

  • 안홍
    • 한국조리학회지
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    • 제17권1호
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    • pp.226-237
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    • 2011
  • 본 연구는 Vinaigrette dressing을 제조 시 차조기 추출물을 0.4, 0.8, 1.2%로 각각 첨가 시 온도에 따라 Vinaigrette dressing의 저장 중 품질에 미치는 영향을 조사하였다. pH는 $25^{\circ}C$ 저장시 모든 처리구에서는 2.38~2.87, $50^{\circ}C$ 에서는 3.21~3.36, 대조구는 2.17~2.41의 범위로 저장 120일 까지는 모두 안정적으로 나타났다. 총 산도는 대조구를 포함한 모든 처리구에서 저장 중 감소하였으나 $25^{\circ}C$$50^{\circ}C$ 모든 처리구 에서는 큰 차이가 나타나지 아니하였다. 색상은 $L^*$ 값은 모든 처리구에서 점점 높은 값을 나타냈으며 대조구는 거의 변화가 없었고 $a^*$ $b^*$값은 저장기간에 따라서 다소 감소하였다. 또한 온도에 따라서는 비슷한 경향을 보였다. 대장균군은 모든 처리구간에서 나타나지 아니하였으며 과산화 물가는 $50^{\circ}C$ 저장처리구 보다는 $25^{\circ}C$ 처리 처리구에서 높은 항산화력을 나타냈고 조지방 함량은 $25^{\circ}C$에서 대조구가 32.92%로 가장 높았으며 모든 처리구에서는 $25^{\circ}C$ 경우 28.58~30.60%, $50^{\circ}C$에서는 26.14~27.19%의 범위였다. 이런 결과로 미루어보아 차조기 추출액은 드레싱 제조 시 첨가함으로서 새로운 기능성과 색상을 가진 제품으로 개발할 수 있으리라 전망된다.

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Mirepoix Au Maigre 함량 수준에 따른 포도씨유 드레싱의 수용도 변화 (Changes in Preference for Grape Seed Oil Dressing according to Mirepoix au Maigre Content Level)

  • 유승석;서민석
    • 한국식품조리과학회지
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    • 제23권5호
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    • pp.685-695
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    • 2007
  • The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.