고구마 전분을 첨가한 앙카케(Angkake) 소스의 품질 특성
Quality Characteristics of Angkake Sauce by the Addition of Sweet Potato Starch
0
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
This study aims to make Angkake sauce using pure concentrate of starch to contribute to the commercial use and culinary applications of various starch containing sauces. In addition to sweet potato starch which is commonly used, and sweet potato starch is used to prepare a concentrate suitable alternative for health-oriented dishes lifestyle of today. The physicochemical properties of Angkake sauce are as follows. Analysis of the general components of sweet potato starch showed that as the amount of starch additives increased, the levels of solid content, turbidity, and viscosity increased. The pH was maintained at a constant level of 4.78-4.92 in all groups. The sensory evaluation of Angkake sauce has the following results. As the amount of starch additives in Angkake sauce increased, the sensory evaluation showed the highest response at 3.5%. In addition, from the viewpoint of color, taste, after taste, viscosity and overall preference except flavor, 3.5% of sweet potato starch added group is most preferable. As a result of the above study, various application methods for cooking recipes of sweet potato starch and angkake sauce, a kind of stewed sauce for Japanese cuisine, were prepared from domestic sweet potato starch. I would like to contribute to the development of the food service industry by selling Korean industrial agricultural products at home and abroad and making them practical.
Abstract
This study aims to make Angkake sauce using pure concentrate of starch to contribute to the commercial use and culinary applications of various starch containing sauces. In addition to sweet potato starch which is commonly used, and sweet potato starch is used to prepare a concentrate suitable alternative for health-oriented dishes lifestyle of today. The physicochemical properties of Angkake sauce are as follows. Analysis of the general components of sweet potato starch showed that as the amount of starch additives increased, the levels of solid content, turbidity, and viscosity increased. The pH was maintained at a constant level of 4.78-4.92 in all groups. The sensory evaluation of Angkake sauce has the following results. As the amount of starch additives in Angkake sauce increased, the sensory evaluation showed the highest response at 3.5%. In addition, from the viewpoint of color, taste, after taste, viscosity and overall preference except flavor, 3.5% of sweet potato starch added group is most preferable. As a result of the above study, various application methods for cooking recipes of sweet potato starch and angkake sauce, a kind of stewed sauce for Japanese cuisine, were prepared from domestic sweet potato starch. I would like to contribute to the development of the food service industry by selling Korean industrial agricultural products at home and abroad and making them practical.
참고문헌 (32)
- 김미경, "데리야끼 소스의 품질향상개발에 관한 연구", 호텔리조트연구, 15(3), pp.115~126 (2010)
- 김선영, "밀 및 자색고구마 가루의 제빵성에 대한 첨가제의 영향", 한국식품조리과학회지, 13(4), pp.492~499 (1997)
- 김선재, "자색고구마의 생육특성 및 색소함량의 변화", 한국식품과학회지, 28(6), pp.1180~1183 (1996)
- 김세한, "돼지껍질 콜라겐 첨가량을 달리한 브라운소스의 품질 특성에 관한 연구", Culinary Science & Hospitality Research, 27(7), pp.71~78 (2021), (사)한국조리학회[DOI]
- 김향숙, "가교결합 감자 전분의 이화학적특성", 한국식품과학회지, 28(3), pp.573~579 (1996)
- 곽은정, "대추와 오미자 약선소스의 이화학적 및 관능적 특성에 관한 연구", 한국식품영양과학회지, 31(1), pp.7~11 (2002), 한국식품영양과학회
- 박효남, "데리야끼 소스의 제품응용성에 관한 연구", 한국식품조리과학회지, 22(2), pp.111~121 (2006), 한국식품조리과학회
- 안준희, "약선소스 개발에 따른 이의 이화학적 특성·저장성 및 관능적 평가에 관한연구", 석사, 식품학, pp.2001
- 이경임, "새우 및 게로 만든 소스의 품질 특성", 한국식품조리과학회지, 20(2), pp.164~169 (2004), 한국식품조리과학회
- 이광일, "재료 배합을 달리한 Brown Sauce의 품질 특성 및 저장성 연구", 석사, 외식산업학, pp.2002
- 이신경, "Surfactant를 처리한 고구마 전분의 물리 화학적 특성", 한국식품조리과학회지, 8(3), pp.255~263 (1992)
- 이세희, "홍미삼 분말을 첨가한 불고기 고추장 소스의 품질특성", 한국외식산업학회지, 13(2), pp.7~27 (2017), 한국외식산업학회[DOI]
- 이지현, "고구마가루 첨가가 백설기의 품질특성에 미치는 영향", 산업식품공학, 14(2), pp.135~145 (2010), 한국산업식품공학회
- 이정기, "칡전분을 첨가한 앙카케(Angake)소스의 품질 특성", 호텔리조트연구, 17(2), pp.223~235 (2018), 한국호텔리조트학회
- 이정기, "타피오카 전분을 첨가한 앙카케(Angkake)소스의 이화학적 성분 및 품질 특성", 한국외식산업학회지, 15(3), pp.59~66 (2019), 한국외식산업학회[DOI]
- 이재상, "천연색소인 자색고구마 분말 첨가 국수의 기호성 및 품질특성", 석사, 호텔경영학, pp.2009
- 이종필, "닭뼈 혼합비에 따른 Brown Sauce의 관능적 성질", Culinary Science & Hospitality Research, 12(1), pp.82~92 (2006), (사)한국조리학회
- 이종필, "주박을 첨가한 브라운소스와 마리네이드한 닭고기의 품질특성에 관한 연구", 박사, 조리학, pp.2008
- 윤향식, "쌀된장 분말을 첨가한 돈가스 소스의 품질특성", 한국식품저장유통학회지, 13(4), pp.472~476 (2006), 한국식품저장유통학회
- 장정숙, "자색고구마가루를 첨가한 아몬드다식의 품질 특성", 한국식생활문화학회지, 24(6), pp.756~761 (2009), 한국식생활문화학회
- 정중근, "한국산 고구마의 페놀 화합물 분석에 관한 연구", 한국외식산업학회지, 7(2), pp.7~24 (2011), 한국외식산업학회[DOI]
- 최차란, "자색고구마 전분의 이화학적 특성", 한국식품영양과학회지, 29(1), pp.1~5 (2000)
- 천선화, "일반 고구마 분말을 첨가한 팽화과자(뻥튀기)의 이화학적 특성", Journal of Applied Biological Chemistry, 54(3), pp.147~152 (2011), 한국응용생명화학회
- 채경연, "산사침출액을 이용한 돈가스소스의 품질특성", 한국외식산업학회지, 14(4), pp.231~242 (2018), 한국외식산업학회[DOI]
- 황수정, "상황버섯 분말을 첨가한 브라운소스의 품질특성", 한국외식산업학회지, 17(1), pp.15~29 (2021), 한국외식산업학회[DOI]
- AOAC, "Offical methods analysis of the Association of Official Analytical Chemists" (1990), Assoc. of official analytical chemist
- Valetudie, J. C., "Gelatinization of sweet potato, tania and yam tuber starches", Starch-Starke, 47(8), pp.298~306 (1995)
- William, B., "The New Encyclopedia Britannica, Vol Ⅸ", pp.718~720 (1981)
- Wilson, L. A., "Isolation and characterization of starch from mature soybeans", Cereal Chem, 55, pp.661~670 (1978)
- Woolfe, J. A., "Sweet potato" (1992), Cambridage University Press
- 阿部孤柳, "日本料理の真髄", pp.184~ (2001), ジャパンア-ト社
- 中村辛平, "日本料理用語辭典", pp.42~ (1999), 主婦の友社