• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2003.05a
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• pp.51-58
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• 2003

The autoclave method and the traditional cooking method are compared for nutrients, mineral, color difference, viscosity, reducing sugar and amino nitrogen content of brown stock. For protein and amino nitrogen contents, the autoclave cooking method is better than the traditional cooking method. Also, reducing sugar content is increased by the autoclave cooking method. Since the color of brown sauce is related with reducing sugar content, the autoclave cooking method is more effective than the traditional cooking method for the color of brown sauce. Since the autoclave method can reduce the cooking time without the loss of quality in brown stock, the traditional method can be substituted by this new method.

• Applied Biological Chemistry
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• v.42 no.1
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• pp.58-62
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• 1999

Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 > 9 > 13% roux contents and 8 > 9 > 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were $10.3{\sim}10.8%$ roux content and 8 hr cooking time.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.82-92
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• 2006

The purpose of this study was to investigate sensory characteristics of brown sauce made with different ratio of chicken bone. Brown sauces made from chicken bone and beef bone respectively were evaluated by pH, viscosity, turbidity, Hunter's color and sensory evaluation. With chicken bone increased, pH of brown sauce changed from 5.11 to 5.72 (p<0.05) that was lower than optimal bacterial growth condition between 6.8 and 7.0. Viscosity increased with higher chicken bone ratio (p<0.05) and desired viscosity can be obtained by controlling chicken bone content. Turbidity increased with chicken bone (p<0.05), which might be caused by the thick chicken bone extract. Lower Hunter "L" value and higher "a" and "b" value were shown with increase of chicken bone (p<0.05). The sensory evaluation was performed with scoring tests for color, flavor, viscosity and taste by 20 professional panels who were professional cooks working in I hotel. Better scores of color, flavor, taste and overall evaluation except viscosity were observed with increase of cattle bone (p<0.05). There was not a significant difference between chicken bone and beef bone 0.0 : 10.0 and 2.5 : 7.5 (p>0.05). Brown sauce made with 2.5 : 7.5 can be prepared without reducing sensory quality.

• Culinary science and hospitality research
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• v.3
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• pp.123-134
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• 1997

본 연구에서는 소스 중 서양요리에서 가장 보편적으로 스톡(stock)을 주재료로 사용되는 소뼈, 생선뼈, 닭뼈 등을 이용하여 스프나 소스를 만드는데, 여기서는 brown sauce의 주재료인 사골뼈(소뼈, 돼지뼈, 소뼈+돼지뼈)의 종류를 달리하여 만든 sauce의 영양적인 성분과 관능적인 평가를 비교, 분석하였다.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.197-209
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• 2002

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.210-222
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• 2008

This study showed that the brown stock, which is the base of demi-glace sauce, extracted by using a high pressure heating extractor is more advantageous than that extracted by the traditional extraction method for the mass production. We compared the former with the latter in terms of minerals and free amino acids. The results of this study are summarized as follows. When mineral contents were compared, the brown stock extracted by high.pressure heating extraction showed the tendency of increase in mineral contents in proportion to heating temperature and heating time, but, from extraction temperature of 140$^{\circ}C$, the contents of K, Mg, Na and P decreased with the increase of extraction time. In addition, mineral contents in the brown stock extracted by high-pressure heating extraction were generally lower than those in brown stock extracted by the traditional extraction method. This result was produced probably because materials were added repeatedly in the traditional method. Amino acids contents in brown stock according to the extraction methods were also examined. They increased with the increase in the number of extractions in the brown stock extracted by the traditional method, and those in the brown stock extracted using a high pressure heating extractor increased with the increase in heating temperature and extraction time. The results of this study are expected to be useful as a practical material for the mass production of brown stock products.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.130-135
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• 2014

This study determined the effects of addition of medicinal herb extracts (Zanthoxylum piperitum extract(TZ), Acanthopanax sessiliflorus(TA), Panax ginseng(TP), Cinnamomum lureitri Nees(TC), Angelica gigantis radix(TAG) and Crataegii fructus extract (TCF) to teriyaki sauce with regard to taste and health benefit. After adding the medicinal herb extracts to teriyaki sauce, moisture content was found to be inversely proportional to the viscosity. The sauce with Panax ginseng extract(TP) had lowest sweetness, but highest salinity. The results showed that the sauce with Korean herb extracts had lower salinity content. In terms of colour value, the sauce with Crataegii fructus extract(TCF) had much higher lightness, redness, and yellowness than sauce prepared with other herb extracts. It had the strongest acidic taste and lowest pH. Sensory evaluation test revealed that the sauce with Anthoxylum piperitum extract(TZ) was the most preferred sauce among all the sauces tested. The degree of brown color of teriyaki sauces was correlated positively with taste preference(r=.570, p<0.01) and overall preference(r=.505, p<0.01).

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.111-121
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• 2006

The aim of this study was to investigate the possibility of producing goods evaluating the preservation of DSG, PSG, DST and PST, all of which were the most preferred according to the results of sensory evaluation of some sauces made of Demi-glace sauce and a Teriyaki-applied sauce. The pH of normal Demi-glace sauce, at 5.2, was the highest among these sauces. The Teriyaki-applied Demi-glace sauce was the second with pH 5.12 DSG was the lowest. The pH didn't change significantly according to preservation. However, the degree of PSG's pH was lowered by the time period of preservation. DGST didn't changed a lot apart from being a bit morewatery (12.40) after three-week storage. It seemed that the viscosity of the normal sauces, checked after 10 sec, decreased. At 20 sec there were no differences among these sauces. After making 10 applied sauces and evaluating them, DSG, PSG, DST and PST gained the highest preference and the application of Teriyaki sauce was evaluated favorably. According to the preservation test. the sensory evaluation didn't seem to decrease within 2 weeks which demonstrated that the other physicochemical products were unaffected. Therefore, an improvement following more than two-week preservation is expected in t case of rigid store regulation.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.281-288
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• 2001

The autoclave method and the traditional cooking method were compared for nutrients(especially, minerals), color difference, viscosity, reduction of sugar and amino nitrogen content of brown stock. The autoclave cooking method is better than the traditional cooking method for retaining protein and amino nitrogen contents, as well as for reducing sugar content. Also, reducing sugar content increased by the autoclave cooking method. Since the color of brown sauce was related with the reducing sugar content, the autoclave cooking method was more effective than the traditional cooking method for the color development of brown stock. Since the autoclave method can reduce the cooking time without a loss of quality in brown stock, the autoclave method is a viable alternative to the traditional method of preparing brown stock.

• Korean Journal of Food Science and Technology
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• v.19 no.5
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• pp.446-450
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• 1987

To re-evaluate the browning reactions of fermented soybean products, soy sauce mash with added glucose and/or tyrosine was fermented for 152 days in the presence or absence of oxygen. Glucose negatively affected brown pigmentation either singly or with tyrosine. Tyrosine-added soy sauce mash initially browned at the same rate as the control mash until 127th day and then the former continued to brown at the same steady rate while the control mash stopped further browning. Aerobically incubated mash browned much more than anaerobically incubated one when the browning was compared on the 152nd day of fermentation. More than half of the mash browning was found to be due to the oxygen-related browning during the limited 152 days of fermentation time. Both oxygen-related and oxygen-unrelated browning reactions were found to contribute to the browning of soy sauce mash. Oxygen-related browning, however, was found to be more important than the Maillard browning reaction.