Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Effects of Thickening Agents on the Sensory Quality of Brown Sauce

농후제의 종류에 따른 브라운소스의 품질특성

  • Kim, Young-Joong (Dept. of Culinary and Food Service Management, Kyung Hee University) ;
  • Kim, Byung-Phil (Dept. of Culinary and Food Service Management, Kyung Hee University) ;
  • Kwon, Young-Kook (Dept. of Culinary and Food Service Management, Kyung Hee University) ;
  • Yoon, Hye Hyun (Dept. of Culinary and Food Service Management, Kyung Hee University)
  • 김영중 (경희대학교 조리.서비스경영학과) ;
  • 김병필 (경희대학교 조리.서비스경영학과) ;
  • 권영국 (경희대학교 조리.서비스경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2014.03.18
  • Accepted : 2014.06.10
  • Published : 2014.06.30
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Abstract

This study was performed to find out the optimum condition of a thickening agent for brown sauce. Four thickening agents of non-glutinous rice, glutinous rice and potato starch, and roux as control thickeners were tested with various concentrations of each thickener to investigate the quality characteristics of brown sauce samples. The moisture contents of the brown sauce samples thickened with non-glutinous rice, glutinous rice and potato starch showed higher than that of the brown sauce samples thickened with roux. The brown sauce samples thickened with non-glutinous rice and potato starch had higher viscosity than the samples with glutinous rice and roux. The brown sauce with roux showed the highest on Hunter's color L and b value and the brown sauce with non-glutinous rice showed the highest a value. The brown sauce samples with 11% of roux, 11% of non-glutinous rice powder, 12% of glutinous rice powder and 6% of potato starch showed significantly higher scores in the acceptance test. The brown sauce with 6% potato starch resulted in the highest score in brown color, gloss, and transparency, and the brown sauce with 11% of roux showed the highest roast smell. The brown sauces with 6% potato starch and 11% of roux showed higher viscosity than the samples with 11% of non-glutinous rice and 12% of glutinous rice.

본 연구는 루, 멥쌀가루, 찹쌀가루, 감자전분 등을 농후제로 사용하여 브라운소스 재료의 최적화와 품질특성에 대하여 살펴보았다. 농후제 종류에 따른 브라운소스의 수분함량은 루 첨가 브라운소스에 비해 멥쌀가루, 찹쌀가루, 감자전분을 첨가한 브라운소스의 수분함량이 높았으며, 점도는 농후제의 첨가량이 증가할수록 점도는 증가하였다. 색도변화는 명도 L값과 황색도인 b값은 루 첨가 브라운소스가 가장 높았으며, 적색도 a값은 멥쌀가루 첨가 브라운소스가 가장 높게 나타났다. 관능검사결과 루 11%, 멥쌀가루 11%, 찹쌀가루 12% 감자전분 6%의 기호도가 가장 높았다. 이상의 실험결과로 루, 멥쌀가루, 찹쌀가루, 감자전분을 농후제로 사용할 때 최적의 첨가량을 확인함으로써 추후 브라운소스의 농후제의 연구에 대한 기초자료로 활용될 수 있을 것으로 사료된다

Keywords

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