Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physiological and Sensory Characteristics of Brown Stock Depending on Salt Content

소금 첨가량에 따른 갈색 육수의 이화학적 및 관능적 특성

  • Choi, Soo-Keun (Department of Culinary and Food Service Management, Kyunghee University) ;
  • Kim, Dong-Seok (Department of Culinary and Food Service Management, Kyunghee University)
  • 최수근 (경희대학교 조리.서비스경영학과) ;
  • 김동석 (경희대학교 조리.서비스경영학과)
  • Received : 2010.08.20
  • Accepted : 2010.10.13
  • Published : 2010.10.31
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Abstract

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

Keywords

References

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