Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Demi-glace Sauce with Added Bokbunja (Rubus coreanus Miquel)

복분자를 첨가한 데미글라스 소스의 품질특성

  • Lee, Jeong-Ae (Division of Food and Culinary Science, Howon University) ;
  • An, Sang-Hee (Department of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Department of Food Service and Technology, Catholic University of Daegu)
  • 이정애 (호원대학교 식품외식조리학부) ;
  • 안상희 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Published : 2011.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, Bokbunja (Rubus coreanus Miquel) was used with a Demi-glace sauce to compare and analyze the effect of different amounts of Bokbunja (0, 10, 20, 30, and 40%) on the physico-chemical qualities of the Demi-glace sauce. The moisture content of Demi-glace sauce increased but crude protein, crude lipid, and crude ash decreased as the amount of added Bokbunja increased. DPPH radical scavenging activity of the control group was 43.33%, whereas Bokbunja Demi-glace sauces ranged from 83.13~86.40%. As the amount of added Bokbunja increase, pH decreased, and acidity of the Demi-glace sauces increased. Sauce sweetness was significantly different between each sample (p<0.01). Salinity decreased, but viscosity increased as the amount of added Bokbunja increased. Color L, a and b values decreased significantly, as storage period increased. The sensory property results showed that the 20% and 30% Bokbunja sauces were higher than the others. The 20% Bokbunja sauce was the most preferred with regards to the balance of a steak containing this sauce with a score 5.34 points.

Keywords

References

  1. 김미향, 임효원. 2003. 새 서양조리학. 백산출판사. 서울. pp 148-152
  2. 최수근, 최희선. 2006. 요리와 소스. 형설출판사. 서울. pp 10-11
  3. Bae GH. 2000. The medicinal plants of Korea. Kyohak Publishing Co. Seoul. Korea. pp 127-129
  4. Cha HS, Park MS, Park KM. 2001. Physiological activities of Rubus coreanus Miquel. Korean J Food Sci Technol 33(4):409-415
  5. Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK. 2006. Quality characteristics of sulgidduk added with Rubus coreanus Miquel during storage. J East Asian Soc Dietary Life 16(4):458-467
  6. Choi HS, Kim MK, Park HS, Kim YS, Shin DH. 2006. Alcoholic fermentation of Bokbunja (Rubus coreanus Miquel) wine. Korean J Food Sci Technol 38(4):543-547
  7. Choi OK, Kim YS, Cho GS, Sung CK. 2002. Screening for antimicrobial activity from Korean plants. Korean J Food Nutr 15(4):300-306
  8. Choi SK, Kim DS, Lee YJ. 2006. A study on quality characteristics of Demi-glace sauce with added fresh basil. Korean J Food Culture 21(1):76-80
  9. Choi SK, Choi HS, Lee JS. 2001. The characteristics of brown stock prepared by high pressure cooking. J East Asian Soc Dietary Life 11(4):281-288
  10. Han CW, Lee MY, Seong SK. 2006. Quality characteristics of the brown sauce prepared with Lentinus edodes and Agaricus bisporus. J East Asian Soc Dietary Life 16(3):364-370
  11. Han MR, Kim MH. 2007. Quality characteristics and storage improvement studies of Rubus coreanus added soybean curd. Food Engineering Progress 11(3):167-174
  12. Han SK, Yang HS, Rho JO. 2006. A study on quality characteristics of Bokbunja-pyun added with rubi fruit juice. J East Asian Soc Dietary Life 16(3):371-376
  13. Im LJ. 1994. Medicinal plants in Korea. Hankuk Press. Korea. pp 187-188
  14. Jung SJ, Kim NY, Jang MS. 2008. Formulation optimization of salad dressing added with Bokbunja (Rubus coreanus Miquel) juice. J Korean Soc Food Sci Nutr 37(4):497-504 https://doi.org/10.3746/jkfn.2008.37.4.497
  15. Kim DH, Park JH, Kim JH, Kim CH, You JH, Kwon MC, Lee HY. 2005. Enhancement of immunc activities of Ephedrac herba and Rubi Fructus at low temperature extraction. Korean J Med Crop Sci 13(3):81-86
  16. Kim HD. 2004a. The proximate composition, free sugars contents and sensory characteristics of Demi-glace sauce according to the varying quantity of Omija added. J East Asian Soc Dietary Life 14(6):598-607
  17. Kim HD. 2004b. The total acid, free amino acids contents and sensory characteristics of Demi-glace sauce based on Omija added quantity. Korean J Food Culture 19(3):346-356
  18. Kim HD. 2004c. The mineral contents, viscosity and sensory characteristics of Demi-glace sauce according to the varying quantity of Omija added. Korean J Food Culture 19(6):667-677
  19. Kim HD. 2006. A study on quality characteristics of medicinal Demi-glace sauce with added Omija. The Korean J Culinary Res 12(3):119-133
  20. Kim HS. 2007. A study on the effect of Rubus coreanus Miquel on the taste of Demi-glace based sauce. Master thesis. Woosong University. pp 19-45
  21. Kim JH, Kim CH, Kim HS, Kwon MC, Song YK, Seong NS, Lee SE, Yi JS, Kwon OW, Lee HY. 2006. Effect of aqueous extracts from Rubus coreanus Miquel and Andelica gigas Nakai on anti-tumor and anti-stress activities in mice. Korean J Medicinal Crop Sci 14(4):206-211
  22. Kim JK 1984. Illustrated natural drugs encyclopedia. Namsandang Publishing. Korea. pp 414-415
  23. Kim KH, Lee YA, Kim JS, Lee DI, Choi YW. 2000. Antioxidative activity of tannins from Rubus coreanum. Yakhak Hoeji 44(4):354-357
  24. Kim MS, Pang GC, Lee MW. 1997. Flavonoids from the leaves of Yakhak Hoeji 42(1):1-6
  25. Kim TJ. 1994. The plants growing in mountain and field in Korea. Gukil Publishing. Korea. pp 365-367
  26. Kim YS, Song CR. 2001. Physicochemical and sensory characteristics of brown sauce made with pork bone. Culinary Res 7(1):119-133
  27. Kwak EJ, An JH, Lee HG, Shin MJ, Lee YS. 2002. A study on physicochemical characteristics and sensory evaluation according to development of herbal sauces of jujube and Omija. J Korean Soc Food Sci Nutr 31(1):7-11 https://doi.org/10.3746/jkfn.2002.31.1.007
  28. Kwak EJ, Lee YS. 2002. Effect of the extracts of various foods and medicinal herbs on the antioxidant activity and sensory characteristics of jujube-Omija herbal sauce. Korean J Soc Food Cookery Sci 18(4):433-439
  29. Kwon KS, Kim YS, Song GS, Hong SP. 2004. Quality characteristics of bread with rubi fructus (Rubus coreanus Miquel) juice. Korean J Food Nutr 17(3):272-277
  30. Lee JP. 2006. The sensory characteristics of brown sauce by adding different ratio of chicken bone. Korean J Culinary Res 12(1):82-92
  31. Lee JW, Do JH. 2000. Determination of total phenolic compounds from the fruit of Rubus coreanum and antioxidative activity. J Korean Soc Food Sci Nutr 29(5):943-947
  32. Lee JH, Hwang HJ. 2006. Quality characteristics of curd yogurt with Rubus coreanus Miquel juice. Korean J Culinary Res 12(2):195-205
  33. Lee KH, Lee KI, Lee YN, Park HH. 2002. Sensory and mechanical characteristics of brown sauce by different ratio of ingredients. Korean J Soc Food Cookery Sci 18(6):637-643
  34. Lee KI, Lee KH, Lee YS, Shin MJ. 2002. Changes in quality characteristics of different combination of brown sauce during storage. Korean J Soc Food Cookery Sci 18(6):698-703
  35. Lee MS, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with Rubus coreanus Miquel extract using different puffing process methods. Korean J Food Cookery Sci 24(3):382-391
  36. Moon YJ, Lee MS, Sung CK. 2006. Contents of amino acids in raspberry wine using active dry yeast strains. Korean J Food Nutr 19(4):392-397
  37. Oh HS, Park WB. 2003. Studies on the making of teriyaki sauce using Korean soy sauce. Korean J Culinary Res 9(3):102-113
  38. Park JH, OH SM, Lim SS, Lee YS, Shin HK, OH YS, Choe NH, Park JH, Kim JK. 2006. Induction of heme oxygenase-l mediates the anti-inflammatory effects of the ethanol extract of Rubus coreanus in murine macrophages. Biochem Biophys Res Comm 35(1):146-152
  39. Park HN, Kang OK, Moon WS. 2006. Ingredient preservation in the practical manufacture of teriyaki sauce. Korean J Food Cookery Sci 22(2):111-121
  40. Park SY, Chin KB. 2007. Evaluation of antioxidant activity in pork patties containing Bokbunja (Rubus coreanus) extract. Korean J Food Sci Ani Resour 27(4):432-439 https://doi.org/10.5851/kosfa.2007.27.4.432
  41. Park YK, Choi SH, Kim SH, Jang YS, Han JG, Chung HG. 2008. Functional composition and antioxidant activity from the fruits of Rubus coreanus according to cultivars. Mokchae Konghak 36(1):102-109
  42. Song CR, Choi SK. 2009. The quality characteristics of teriyaki sauces according to the main ingredient. J East Asian Soc Dietary Life 19(1):25-31
  43. Sung KH, Lee JH. 2009. A study on quality characteristics of teriyaki sauce with added Rubus coreanus Miquel. J East Asian Soc Dietary Life 19(6):958-966
  44. Yang HM, Lim SS, Lee YS, Shin HK, Oh YS, Kim JK. 2007. Comparison of the anti-inflammatory effects of the extracts from Rubus coreanus and Rubus occidentalis. Korean J Food Sci Technol 39(3):342-347
  45. Yu OK, Kim MA, Rho JO, Shon HS, Cha YS. 2007. Quality characteristics and the optimization recipes of chocolate added with Bokbunja (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr 36(9):1193-1197 https://doi.org/10.3746/jkfn.2007.36.9.1193
  46. Yu OK, Back HI, Cha YS. 2008. Quality characteristics of pudding added with coreanus Miquel) fruit juice and Bokbunja wine. Korean J Food Culture 23(5):616-620

Cited by

  1. Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.458
  2. Quality Characteristics of Sauce for Meat prepared with Mulberry Leaf Powder and Mulberry Fruit Powder vol.29, pp.4, 2016, https://doi.org/10.9799/ksfan.2016.29.4.513
  3. Monitoring on preparation properties of Bokbunja (Rubus coreanus Miquel) granule vol.20, pp.4, 2013, https://doi.org/10.11002/kjfp.2013.20.4.532
  4. 단호박된장소스 제조조건의 최적화 및 품질 특성 vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.492
  5. 아로니아즙 첨가량에 따른 요구르트 드레싱의 품질특성 vol.21, pp.6, 2011, https://doi.org/10.20878/cshr.2015.21.6.017