Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Properties of Brown Sauce according to Drying Methods

건조방법에 따른 브라운소스의 품질 특성

  • Lee, Jong-Phil (Dept. of Culinary Science and Food Service Management, Kyunghee University) ;
  • Kim, Dong-Seok (Dept. of Culinary and Food Service Management, Kyunghee University) ;
  • Choi, Soo-Keun (Dept. of Culinary and Food Service Management, Kyunghee University) ;
  • Youn, Kwnag-Sup (Dept. of Food Science & Technology, Catholic University of Daegu) ;
  • Jung, Myung-Hoon (Dept. of Food Science & Technology, Catholic University of Daegu)
  • 이종필 (경희대학교 조리외식경영학과) ;
  • 김동석 (경희대학교 조리.서비스경영학과) ;
  • 최수근 (경희대학교 조리.서비스경영학과) ;
  • 윤광섭 (대구가톨릭대학교 외식식품산업학부) ;
  • 정명훈 (대구가톨릭대학교 외식식품산업학부)
  • Published : 2011.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. 김광옥, 김상숙, 성내경, 이영춘 1993. 관능검사 방법 및 응용. 신광출판사, 서울. pp 96, 344
  2. 나영선. 2001. 호텔서양조리 실무개론. 백산 출판사, 서울. pp 218
  3. 염진철, 이상정, 오석태, 안종철, 김종훈, 경영일. 2006. 기초서양조리 이론과 실기. 백산 출판사, 서울. p 354
  4. 이진만. 2008. 식품산업의 가공기술현황과 전망. 생명공학정책연구센타, 전문가리포트 2호. pp 1-17
  5. 최수근, 조우현, 김동석. 2009. The Sauce. 백산출판사, 서울. pp 18-50
  6. 최수근. 2004. 소스의 이론과 실제. 형설 출판사, 서울. pp 1-50
  7. Barham P. 2001. The Science of Cooking. Springer-Verlag Berlin Heidelberg, New York. pp 191-232.
  8. Core L. 1974. Cathedral Cooking School Cookbook. Pelican Publishing Company, New Orleans Louisiana. p 208
  9. Cracknell HL, Kaufmann RJ. 1999. Practical Professional Cookery 3rd edition. John Wiley and Sons Inc, New York. p 45
  10. Escoffier A. 1913. A Guide to Modern Cookery. Diane Pub Co, Pennsylvania. pp 9-14
  11. Fischer JW, Jones L. 2008. Bistros and Brasseries. Lebhar-Friedman Books, New York. pp 180-184
  12. Gisslen W. 2004. Professional Cooking Fifth Edition. John Willy and Sons Inc, New York. pp 134-167
  13. Ha SY, Hwang YS, Yang YJ, Park YM. 2007. Correlation between instrumental quality attributes and consumer's sensory evaluation in refrigerated-stored 'Campbell Early' and 'Kyoho' grape. Kor J Hort Sci Technol 25(1):125-132
  14. Hong SP, Kim EM, Yang JN, Ahn DU. 2007. Effect of irradiation on the quality characteristics of lyophilized Kimchi powder. Korean J Food Sci Technol 39(6):614-618
  15. Jang SA, Moon SK. 2005. Analysis of total sugar by extraction condition and material to develope the extraction process of Ginseng polysaccharide. Korean J Food Preserv 12(4):367-371
  16. Kang SJ, Kim OS, Son SH, Yoo HM, Lee JW, Jung SY, Cho AY, Yoon KS. 2008. A study on consumer's recognition of frozen processed foods and contamination levels of frozen seafoods. J East Asian Soc Dietary Life 18(6):873-883
  17. Kim CG, Lee JS, Oh KK, Yi SD, Oh MJ. 2006. Sensory evaluation and changes in physicochemical properties of Gochujang powder with different drying methods. Korean J Food Preserv 13(1):24-29
  18. Kim DS. 2007. Optimization of cooking conditions of brown stock and demi-glace sauce. Ph. D Dissertation Yeungnam University, Gyeongbuk. pp 10, 37-38, 106-111
  19. Kim HD. 2003. The evaluation analysis on the sauce quality characteristics of demi-glace sauce with added quantity of Omija extracts. Ph. D. Dissertation Yeungnam University, Gyeongbuk. pp 5-11, 62-63, 74-90
  20. Kim HJ, Lee JH. 2009. Physicochemical properties of Salicornia herbacea powder as influenced by drying methods. Food Engineering Progress 13(2):105-109
  21. Kim HS. 2006. Future food and the role of food cookery Science. Korean Soc Food Cookery Sci 22(4):552-562
  22. Kim JH. 2009. Quality Characteristics of Tomato Sauce Prepared with Functional Herbs and Tomato Pure, Ph. D Dissertation Sejong University, Seoul, pp 2-100
  23. Labensky SR, Hause AM. 1999. On Cooking 2nd Edition. Prentice Hall, New Jersey. pp 186-203
  24. Lee JP. 2008. Qualitative characteristics of brown sauce with added jubak and chicken meat marinated in jubak. Ph. D. Dissertation Sejong University, Seoul. p 43
  25. Lee JP. 2011. Optimization conditions for brown sauce production, and characteristics of processed sauce quality. Ph. D. Dissertation Kyunghee University, Seoul. pp 51-85
  26. Ligh ND. 1985. The Role of collagen in determining the texture of meat, In Advance in Meat Research. Van Nostrand Reinhold Company, New York. p 87
  27. Oh JY. 2008. Effects of the physiochemical and sensory characteristics by the drying method of garlics. M.S. Thesis Younging University, Gyeonggi. p 1-30
  28. Park SR, Kim MK, Hwang SH, Youn KS, Kim SD. 2002. Studies on mixing conditions of sub-ingredients of Kimchi tablet by response surface methodology. Korean J Food Preserv 9(3):298-303
  29. Park YS, Chang HG. 2007. Quality characteristics of sponge cakes containing various levels of black rice flour. Korean J Food Sci Technol 39(4):406-411
  30. Peterson J. 2008. Sauces: Classical and Contemporary Sauce Making. John Wiley and Sons Inc, New York. pp 87-200
  31. Ryan T. 2006. The Professional Chef, 8th edition. John Wiley and Sons Inc, New York. p 352
  32. Youn KS. 2004. Preparation and quality characteristics of tablet using Cheonggukjang powder. J East Asian Soc Dietary Life 14(5):495-500

Cited by

  1. Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.458