레드와인의 품질과 첨가량을 달리하여 제조한 데미글라스 소스 품질에 관한 연구
A Study on the Quality of Demi-glace Sauce Produced with Different Quality and Mixture Ratios of Red Wine
0
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
This study compared and analyzed qualities and ratios of red wine added to demi-glace sauce to understand the degree of influence on the quality of the sauce. The results revealed that; 1) water content increased as amounts of added wine are raised; 2) the quality or ratio of added wine particularly not affect the color; 3) pH-level lowered if ratios of added wine are increased; 4) the level of saltiness, sweetness and hickness were decreased when ratios of added wine are increased; and 5) there were no differences in preference according to quality or ratio of wine in such evaluations as color, savoriness, taste, richness, appearance and overall desirability. Apart from these special aspects, this study suggests that cheaper qualities of wine may be safely used in strong demi-glace sauces, as the influence of the added wine is extremely limited in terms of the sauce's color, savoriness and taste.
Abstract
This study compared and analyzed qualities and ratios of red wine added to demi-glace sauce to understand the degree of influence on the quality of the sauce. The results revealed that; 1) water content increased as amounts of added wine are raised; 2) the quality or ratio of added wine particularly not affect the color; 3) pH-level lowered if ratios of added wine are increased; 4) the level of saltiness, sweetness and hickness were decreased when ratios of added wine are increased; and 5) there were no differences in preference according to quality or ratio of wine in such evaluations as color, savoriness, taste, richness, appearance and overall desirability. Apart from these special aspects, this study suggests that cheaper qualities of wine may be safely used in strong demi-glace sauces, as the influence of the added wine is extremely limited in terms of the sauce's color, savoriness and taste.
참고문헌 (20)
- 김동석, "루(Roux) 첨가에 따른 데미글라스 소스의 이화학적 및 관능적 특성", 한국조리학회지, 15(2), pp.150~160 (2009), 한국조리학회
- 정인창, "소금의 첨가량에 따른 바질 첨가 데미글라스 소스의 관능평가 분석", 한국조리학회지, 13(2), pp.201~215 (2007), 한국조리학회
- 김학석, "복분자 엑기스를 첨가한 데미글라스 베이스 소스의 맛에 관한 연구", 석사, pp.2007
- 김현덕, "오미자를 첨가한 약선 데미글라스 소스의 품질 특성에 관한 연구", 한국조리학회지, 12(3), pp.119~133 (2006), 한국조리학회
- 배금광, "허브를 첨가한 데미글라스소스의 품질 특성", 한국조리학회지, 3(1), pp.23~33 (2007), 한국외식산업학회
- 백재현, "양주와 칵테일론" (1998), 형설출판사
- 서양요리백과, (1998), 호텔신라서비스교육센터
- 양영남, "데미글라스 소스의 재료별 선호도와 소스선택에 미치는 영향에 관한 연구-광주ㆍ전남 레스토랑을 중심으로", 한국조리학회지, 12(3), pp.151~163 (2006), 한국조리학회
- 이은정, "서양조리에서 소스(sauce)의 역할과 현대식 소스의 이해", 한국외식산업학회지, 5(2), pp.9~33 (2009), 한국외식산업학회
- 정청송, "서양 조리학(하)" (1983), 기전연구사
- 정청송, "불어조리 용어사전" (1988), 기전연구사
- 주간한국, "한국형 주류가 뜬다", ~ (2010)
- 중앙일보, "와인산업 키우면 ‘일석삼조’ 효과", ~ (2010)
- 최수근, "소스(소스의 이론과 실제)" (2010), 형설출판사
- 최수근, "바질을 첨가한 데미글라스 소스의 품질 특성에 관한 연구", 한국식생활문화학회지, 21(1), pp.76~80 (2006), 한국식생활문화학회
- 최수근, "송이버섯과 양송이 분말을 첨가한 데미글라스 소스의 품질 특성", 한국조리학회지, 13(4), pp.119~127 (2007), 한국조리학회
- Pitiot, S., "Les Vins de Bourgogne" (2009), (주)BaromWorks
- Thorner, M., "Puality in food service" (1983), Chapman&Hall London
- Ryan, T., "The professional chef(7th edition)" (2002), Join wilcy & sons, Inc
- Wines, "5월호, 제 51권, 39", ~ (2009)