허브를 첨가한 데미글라스소스의 품질 특성
Quality Characteristics of Demi-glace Sauce with Herb Added
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초록
This study was quality characteristic of demi-glace sauce that have aroma, taste and functional by three herbs. Moisture of demi-glace sauce hat different added amount of three herbs were analyzed content of 79.41-81.98%. In case of basil, it was increased lots and lots of basil as ash content was decreased. As a value that display redness as result that measure chromaticity of demi-glace sauce that add herb an increases, rosemary, basil and dill had green. Demi-glace that add herb could know that palatability appears low as increases of added herb is high generally, and could that optimum added amount.
Abstract
This study was quality characteristic of demi-glace sauce that have aroma, taste and functional by three herbs. Moisture of demi-glace sauce hat different added amount of three herbs were analyzed content of 79.41-81.98%. In case of basil, it was increased lots and lots of basil as ash content was decreased. As a value that display redness as result that measure chromaticity of demi-glace sauce that add herb an increases, rosemary, basil and dill had green. Demi-glace that add herb could know that palatability appears low as increases of added herb is high generally, and could that optimum added amount.