쌀된장 분말을 첨가한 돈가스 소스의 품질특성
Quality Characteristics of Pork Cutlet Sauce Added with Rice Soybean Paste Powder
0
조회
0
다운로드
21
인용
0
참고문헌
초록
쌀된장분말의 식품소재로의 가능성을 평가하기 위해 쌀된장 분말 0, 1, 3, 5, 7%를 첨가하여 돈가스 소스를 제조한 후 품질특성을 조사하였다. 점도는 쌀된장 첨가량에 따라 584～776 cP의 범위에 속하였으며 염도는 1.61～3.07%의 범위에 속하였다. 명도는 쌀된장 분말 첨가량이 증가함에 따라 0.54에서 0.15로 감소하였으며 적색도와 황색도는 각각 2.61에서 0.36, 0.77에서 0.10으로 감소하였다. 쌀된장분말을 첨가한 돈가스 소스의 일반성분은 수분함량 62.1～73.0%, 조단백질 3.2～7.6%, 조지방 0.2～0.5%, 당질 9.1～12.1%, 조섬유 1.5～2.3%, 조회분 9.9～12.2%를 나타내었다. 관능검사 결과 대조구가 가장 높은 값을 보였으나 쌀된장 분말 1%와 3% 소스는 시판소스에 비해 우수한 것으로 나타났다.
Abstract
In order to assess the possibility in utilizing the rice soybean paste(rice Doenjang) powder as food processing materials, the quality of pork cutlet sauce added with 0, 1, 3, 5, and 7%(w/w) of rice soybean paste powder was investigated. Viscosity of pork cutlet sauce ranged from 584 to 776 cP as soybean paste powder amounts increased. Lightness, redness and yellowness of pork cutlet sauce decreased with increasing rice soybean paste powder. Approximate composition of pork cutlet sauces containing rice soybean powder was 62.1～73.0% of moisture, 3.2～7.6% of crude protein, 0.2～0.5% of crude fat, 1.5～2.3% of crude fiber and 9.9～12.2% of crude ash. In sensory evaluation, the pork cutlet sauces added with 1% and 3% soybean paste powder showed more acceptable scores than market sauce.
참고문헌 (22)
- ". 기전연구사" (1983)
- "Sensory and mechanical characteristics of brown sauce by different ratio of ingredients.", 18, pp.637~643 (2002)
- "Changes in quality characteristics of different combination of brown sauce during storage.", 18, pp.698~703 (2002)
- "Physicochemical and sensory characteristics of brown stock and brown sauce made with pork bone. MS thesis" (1997), MS thesis, Dankook University,
- "The quality characteristics of brown stock prepared by different methods." (2001), Ph D. Thesis yeungnam university
- "Physicochemical characteristics and storage stabilities of sauces with added Yuza(Citrus junos) juice.", 20(s), pp.403~408 (2004)
- "The quality characteristics of sauce made with shrimp or crap.", 20, pp.164~169 (2004)
- "Technical development of Korean type hot sauce.", 28(s.), pp.1014~1020 (1996)
- "Analysis of volatile compounds in Kimchi-flavored steak sauce.", 34, pp.351~355 (2002)
- "Korean traditional Meju and Natto on soybean paste fermentation. J. Kor. Agric. Chem. Soc.", pp.286~293
- "Source of antioxidant of soybeans and soy products. J. Food Sci. 44", pp.1720~1722 (1979)
- "an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste exerts antihypertensive activity in vivo.", 49, pp.3004~3009 (2001)
- "Biogenic peptides and their potential use.", 9, pp.1345~1355 (2003)
- "Angiotensin-I converting enzyme inhibitors derived from Ficus Carica. Agric. Biol. Chem. 53", pp.27~63 (1989)
- "Screening and identification of the fibrinolytic bacterial strain from Chungkookjang.", 23, pp.1~5 (1995)
- "Changes of microorganism enzyme activity and physiological functionality in the traditional Doenjang with various concentrations of Lentinus edodes during fermentation.", 43, pp.277~284 (2000)
- "The quality of Doenjang manufactured with Bacillus brevis. J. Korean Soc. Food Nutr.", pp.980~985 (1994)
- "Quality characteristics on cookies added with soybean paste powder. .", 12, pp.432~435 (2005)
- "Official Methods of Analysis 15th ed." (1990)
- "Food Standards Codex." (2004), Korean Foods Industry Association
- "SAS", STAT User guide. Statistical analysis systems Institute, 1998, ~[DOI]
- "Food composition table sixth revision", pp.362~363 (2001), National Rural Living Science Institute.