볶은 찰보리쌀에 의한 브라운소스의 품질특성
Quality Characteristics of Brown Sauce by Roasted Waxy Barley
1
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
This study investigates on quality characteristics of roasted waxy barley brown sauce such as physicochemical and microbiological characteristics, and sensory properties, when it is prepared with partial contents of 20/40/60/80% of the whole contents instead of wheat flour. This study also identifies the possibility and optimal condition to make brown sauce with roasted waxy barley. While preparing for the brown sauce that was made from roasted waxy barley, initial pasting time of controled group, 0 % of roasted waxy barley containedwas higher than roasted waxy barley brown sauce. The initial pasting time of controled group was getting lower as the contents of roasted waxy barley getting higher. Viscosity of the brown sauce reached the lowest point as the sauce contained 80% of roasted waxy barley, and it decreased as the storage period of roasted waxy barley increased. Color L-value had no difference according to storage periods. However, a, b-value did not show constant tendency during storage. The total cell counts decreased as the additional amount of roasted waxy barley increased. On the 1st day, the total cell counts were 0, however on the 28th day, the counts were 104~5 CFU/g the same as the control group. All experiment groups were recognized microbiological safety. The sensory test resulted that the sauce with 60% roasted waxy barley was the best preference in aspect of appearance, flavor, taste, color, and softness. The flavor and the softeness of the sauce were also influencing the result. According to the results, 60% replacement of wheat flour with roasted waxy barley is evaluated as an optimal ratio of making brown sauce with roasted waxy barley.
Abstract
This study investigates on quality characteristics of roasted waxy barley brown sauce such as physicochemical and microbiological characteristics, and sensory properties, when it is prepared with partial contents of 20/40/60/80% of the whole contents instead of wheat flour. This study also identifies the possibility and optimal condition to make brown sauce with roasted waxy barley. While preparing for the brown sauce that was made from roasted waxy barley, initial pasting time of controled group, 0 % of roasted waxy barley containedwas higher than roasted waxy barley brown sauce. The initial pasting time of controled group was getting lower as the contents of roasted waxy barley getting higher. Viscosity of the brown sauce reached the lowest point as the sauce contained 80% of roasted waxy barley, and it decreased as the storage period of roasted waxy barley increased. Color L-value had no difference according to storage periods. However, a, b-value did not show constant tendency during storage. The total cell counts decreased as the additional amount of roasted waxy barley increased. On the 1st day, the total cell counts were 0, however on the 28th day, the counts were 104~5 CFU/g the same as the control group. All experiment groups were recognized microbiological safety. The sensory test resulted that the sauce with 60% roasted waxy barley was the best preference in aspect of appearance, flavor, taste, color, and softness. The flavor and the softeness of the sauce were also influencing the result. According to the results, 60% replacement of wheat flour with roasted waxy barley is evaluated as an optimal ratio of making brown sauce with roasted waxy barley.
참고문헌 (37)
- 김성국, "찰보리쌀을 첨가한 브라운소스의 품질특성에 관한 연구", 한국외식산업학회지, 8(1), pp.97~122 (2012), 한국외식산업학회
- 김우정, "식품관능검사법" (2007), 효일출판사
- 농촌진흥청, "식품성분표", ~ (2006)
- 문수재, "식품학 및 조리원리" (1990), 수학사
- 국내산 보리의 기능성 신소재 및 신제품 개발에 관한 연구, "석호문", 한국식품연구원, ~ (1996)
- 손영구, "건강에 좋은 찰보리의 특성과 품질향상", 한국맥류연구회지, 10, pp.14~18 (2003)
- 이은정, "서양조리에서 소스(sauce)의 역할과 현대식 소스의 이해", 한국외식산업학회지, 5(2), pp.9~33 (2009), 한국외식산업학회
- 정청송, "서양조리학(하)" (1983), 기전연구사
- 최수근, "소스의 이론과 실제" (1988), 형설출판사
- 최수근, "유지를 달리한 농후제로 만든 베샤멜소스의 관능적 특성", 한국외식산업학회지, 5(1), pp.27~41 (2009), 한국외식산업학회
- 보리. 농촌진흥청 작물시험장 보고서, "하용웅", ~ (2000)
- AOAC, "Official methods of analysis", pp.777~784 (1990), Association of Official Analytical Chemists
- 최수근, "가압가열 방식에 의한 Brown Stock의 유통 중 품질 변화", 동아시아식생활학회지, 13(6), pp.615~623 (2003), 동아시아식생활학회
- 최수근, "바질을 첨가한 데미글라스 소스의 품질 특성에 관한 연구", 한국식생활문화학회지, 21(1), pp.76~80 (2006), 한국식생활문화학회
- Fredriksson, H., "The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches", Carbohydrate Polymers, 35, pp.119~134 (1998)
- Goering, K. J., "Barley starch V. A comparison of the properties of waxy compana barley with starches of its parents", Cereal Chem, 50, pp.322~328 (1973)
- 한치원, "표고버섯과 양송이버섯 브라운소스의 품질 특성", 동아시아식생활학회지, 16(3), pp.364~370 (2006), 동아시아식생활학회
- Kim, B. P., "The effects of thickening agents on the sensory quality of brown sauce", 석사, pp.2007
- Kim, S. K., "Optimization of cooking condition of brown sauce by sensory evaluation and response surface methodology", 석사, pp.1997
- 김성란, "보리 및 보리 β-glucan 농축획분 섭취에 의한 흰주의 간 콜레스테롤 저하효과", 한국식품과학회지, 34(2), pp.319~324 (2002), 한국식품과학회
- Ko, S. J., "A study on the quality of cream soup that used rice flour and potato as a thickening agent", 석사, pp.2004
- Lee, K. C., "A study for the relationship of Liaison type of hotel cookery product with perceived quality, satisfaction, loyalty and intention to repurchase", 석사, pp.2006
- 이정은, "쌀가루 및 율무가루의 배합비율, 입자크기 및 수침시간에 따른 율무죽의 특성", 한국식품조리과학회지, 18(2), pp.193~199 (2002), 한국식품조리과학회
- 이경희, "브라운소스의 재료 배합비에 따른 관능 및 기계적 특성", 한국식품조리과학회지, 18(6), pp.637~643 (2002), 한국식품조리과학회
- 이광일, "재료 배합을 달리한 브라운소스의 저장 중 품질 특성 변화", 한국식품조리과학회지, 18(6), pp.698~703 (2002), 한국식품조리과학회
- Lee, K. Y., "Thiamine Content in Cooked Korean Food", Journal of Korean home economics association, 6(1), pp.872~875 (1968)
- 이영택, "보리 β-glucan 강화 국수의 품질 특성", 한국식품과학회지, 35(3), pp.405~409 (2003), 한국식품과학회
- McCleary, B. V., "Measurement of(1→3), (1→4)-β-D-glucan in barley and oats. A streamlined enzymatic procedure", J Sci Food Agric, 55(2), pp.303~312 (1991)
- Newman, R. K., "Hypocholesterolemic effect of barley foods on healthy men", Nutr Rep Int, 39(4), pp.749~760 (1989)
- Newman, R. K., "Barley as a food grain", Cereal Foods World, 36(9), pp.800~805 (1991)
- Newman, R. K., "The hypocholesterolemic function of barley β-glucans", Cereal Foods World, 34(10), pp.883~886 (1989)
- Oh, H. O., "A study on the quality characteristics of eel sauce with persimmon", 박사, pp.2009
- 나영아, "쌀가루를 농후제로 사용한 호박 크림수프의 품질 특성", 한국조리학회지, 13(3), pp.44~53 (2007), 한국조리학회
- 박효남, "데리야끼 소스의 제품응용성에 관한 연구", 한국식품조리과학회지, 22(2), pp.111~121 (2006), 한국식품조리과학회
- Microbiological evaluation of production procedures for frozen foil pack meals of the central prepartion facility of the Frances E. Warren Air Force Base, "Silveman, G. J.", U.S. Army Natick Research and Development Command, ~, pp.Technical Report. 76-37-FSL (1976)
- Son, Y. K., "Effects of physicochemical characteristics on palatability of Korean waxy barley cultivars", Treat of Crop Res, 5, pp.387~392 (2004)
- Wood, P. J., "Determination of β-glucan in oats and barley", Cereal Chem, 54, pp.524~533 (1977)