• 동아시아식생활학회지
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• 제19권2호
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• pp.247-255
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• 2009

This study examined the quality characteristics of brown sauce prepared with rice powder in place of wheat flour, which is the commonly used thickener. With regard to the general components, as the level of rice powder increased and its ratio in the stock increased, moisture decreased and crude protein, lipid, and ash increased. Reducing sugar content was 4.72% in the control group, and as the mixing ratio of stock to rice powder increased from 100:5 (S1) to 100:13 (S5) in the rice powder-added groups, reducing sugar content increased from 3.94% to 4.82%, respectively. In terms of Hunter's color values, as more rice power was added to the beurre mani$\acute{e}$, L, a, and b values increased. Thus, a sauce of a light brown color was appropriately made. For consistency, as more rice powder beurre mani? was inserted into the analyzer, flow was reduced and viscosity significantly increased. The pH of the control (CS) was 4.94, and there were no significant differences between the control and the rice powder-added groups. In sensory evaluations, color presented its highest score as 6.47 when the mixing ratio of stock to beurre mani$\acute{e}$ was 100:7 (S2). S2 also received the highest score for flavor at 6.32. Viscosity was highest in the control (CS) at 6.26, and was not significantly different from the 100:7 (S2) or 100:9 (S3) groups. Finally, the S2 group had the highest scores for taste (6.21) and overall-acceptability (6.30). In correlation analyses between the sensory characteristics, overall-acceptability as well as the color, flavor, viscosity, and taste of the brown sauce all presented comparatively high positive correlations, in which overall-acceptability and color had the highest correlation.

• 한국조리학회지
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• 제7권1호
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• pp.119-133
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• 2001

The purpose of this study was to investigate the sensory and physicochemical properties of brown sauce made with different kind of bone(beef bone, pork bone). For this purpose, the various methods and recipe of brown sauce appeared in the literatures were evaluated to select the most preferable brown sauce. Brown sauces made with pork bone, beef and pork bone showed negative value in the "a" value (redness). Viscosity of brown sauce made with pork bone was the highest as well as the brown stock. The sensory tests of brown sauce showed no significant difference between each groups except flavor at p<0.001.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.61-85
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• 1997

1. Background of the Study Old Testament time made some food and Sauces. Cosher food is God's Covernant. Ancient Greek cooking and Roman cooking had been Sauces. Much of what we know of Greek gastronomy is found in the writting of Archestrate, cooking is sigle and direct, Sauces are Cumin, Vinegar, Roman culinary comes from mareus, first century A.D. many of the ingredients used in apicius's recipes are seen againg in midival Eurpean cooking. ① Cumin Sauce for Oyster ② Sauce for grounds, puree, and cardoons. 2. Culinary in the Middle ages Liaquid Flavorings their Sauces tested Verjuice and Vinegar are most often called for when a Liquid is needed, Spices and Liaisons. 3. Cookery the eighteenth century The eighteen the century brought about greated Systemization of basics, coulis, Jus, and bouillons. 4. The twentieth century culinary Careme were Systematized and recorded by Auguste Escoffier in his Guide Culinare Standardized. 5. Grand Sauces are Considered one of the greatest test of a Chef's Skill, Whether they are classics, Such as Sauce, Supreme, demand the highest technical expertise. The Successful paring of Sauce with a good demonstrates an understanding of the food and an ability to judge. Sauce making allows the cook more freedom to work flavors, textures, Aromatics, Tasty, and color than any other area of cooking. A Sauce is never eaten alone, function, balance, the direct flavor, Sauces presents the basic Sauce-making techniques that have been used in the past and that are popular today, Sauces are organized around the primeifhes of classic world cooking 6. Grand Sauces are 1) Brown Sauces are 1) Brown Sauce ① Demiglace ②Espagnole ③ Fond de veau 2) Bechamel Sauce 3) Velote Sauce 4) Tomato Sauce and 5) Hollandaise Sauce ① Brown Sauce made with Stock, Roux, Tomato Paste and Mirepoix. ② Bechamel Sauce made with Roux and Milk. ③ Veloute Sauce made with Roux and White Stock. ④ Tomato Sauce made with Tomto, Vegetable and Stock. ⑤ Hollandaise Sauce made with Egg and Butter.

• 한국식품조리과학회지
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• 제18권6호
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• pp.637-643
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• 2002

소뼈의 일부를 돼지뼈와 닭뼈로 대체하고 와인을 첨가하여 만든 스톡과 와인을 첨가하지 않은 스톡으로 제조한 4종류의 브라운소스의 관능평가 및 소스의 일반성분, 색, 점도를 검토한 결과는 다음과 같았다. 1. 브라운스톡은 와인이 첨가되고 소뼈의 일부를 닭뼈로 대체하여 만든 것이 유의적으로 가장 선호되었고 브라운스톡과 뵈르 마니에의 배합은 12:1로 한 것이 가장 선호되었으며 브라운소스도 와인이 첨가되고 닭뼈를 대체하여 만든 것이 가장 선호되었다. 브라운소스의 종합적 선호도에는 감칠맛, 냄새, 광택이 높은 정의 상관을 나타냈다. 2. 와인이 첨가되고 닭뼈를 대체하여 제조한 브라운소스는 다른 소스에 비하여 수분, 조지방 함량이 가장 낮았으며 조단백 함량은 와인이 첨가되지 않고 닭뼈로 대체한 소스가 가장 높았다. 3. 와인이 첨가되고 닭뼈로 대체한 브라운소스는 가장 명도가 낮았으며, 소스에 와인이 첨가된 것은 첨가되지 않은 것보다. 닭뼈를 대체하여 만든 것은 돼지뼈를 대체한 것보다 명도가 낮게 나타나서 색이 진한 소스가 제조됨을 알 수 있었다. 4. 브라운소스의 점도는 와인이 첨가되지 않고 닭뼈를 대체하여 만든 소스가 가장 점도가 높았고 와인이 첨가된 소스는 첨가되지 않은 것보다 점도가 낮았다. 이상의 결과로부터 와인이 첨가되고 소뼈의 일부를 닭뼈로 대체하여 제조한 스톡에 뵈르마니에를 12:1의 비율로 넣어 만든 브라운소스가 농도도 적절하고 색과 맛이 진하며 재료 특유의 불쾌한 냄새도 나지 않아 가장 바람직한 소스로 사료된다.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2011년도 추계학술발표회 논문집
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• pp.119-123
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• 2011

The application of flexo printed ONP and OCC leads to brightness decrease of deinked stock in ONP recycling system. The largest problems are due to accumulation of flexo ink & introduction of brown fibers. All these are emphasized by variations in the amount of flexo printed ONP and OCC in recovered ONP stock. Most of the brightness problems caused by flexo ink can be helped and solved by applying a proper polyelectrolytes as coagulation agent and flocculation agent. This requires exact evaluation of sedimentation or dissolved air flotation potentials of flexo ink and polyelectrolytes. Effect of bleaching chemical (H2O2) addition level on the increase of brightness of OCC included stock has been investigated by lab scale test.

• 한국조리학회지
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• 제3권
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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.

• 디지털융복합연구
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• 제11권2호
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• pp.101-114
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• 2013

본 연구는 우리나라 기업의 유상증자 공시효과는 경영성과에 영향을 받을 수 있다는 증거를 제시하고자 한다. 2000년 1월 1일부터 2007년 12월 31일까지 유상증자를 공시했던 308개의 표본기업들을 당기순이익 혹은 당기순손실에 따라 두 개의 표본 집단으로 분류하여 S.Brown and J.Warner(1985)의 사건연구 방법론에서 고안한 시장모형(ex-post market model)을 활용하여 유상증자 공시효과를 분석하였다. 당기순이익기업의 경우 유상증자공시효과가 긍정적이며 그리고 지속적으로 나타났다. 반면에, 당기순손실기업의 경우 유상증자 공시효과가 일시적으로 긍정적이었으나, 공시일 이후 +25일 전후에서 긍정적인 효과가 사라졌다. 이러한 결과는 통제변수들을 고려한 횡단면회귀분석에서도 일관되게 분석됨에 따라, 경영성과가 유상증자 공시효과에 영향을 미친다는 본 논문의 가설이 지지됨을 알 수 있다.

• 동아시아식생활학회지
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• 제12권3호
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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.

• Composites Research
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• 제17권2호
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• pp.41-48
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• 2004

철도차량의 객실 자체는 많은 부분이 예전엔 목재 등으로 만들어져 있다고 기억하는 사람이 많다. 목매는 가벼우며 단열성과 흡습성이 있어서 사람이 만졌을 때, 온기가 있어서 좋은 느낌을 준다. 또 재료가 가공하기가 쉬운 점도 장점이다. 목재를 사용할 때는 목수 작업으로 했기 때문에, 철도 차량 부재의 용어에도 $\ulcorner$키세$\lrcorner$ (키세루=입히다=cover) 등의 단어가 남아있다. 일본에서도 전쟁 전 그리고 전쟁시에도 목재 차량이 사용되었지만, 전쟁 후 $\ulcorner$사쿠라 키죠 사건$\lrcorner$ 등, 큰 차량 화재로 많은 인명을 잃었던 적이 있었기 때문에 불연화의 노력에 힘쓰고 있다. 그러나, 1971년 10월 6일, 산양본선에서 급행열차 $\ulcorner$운선3호$\lrcorner$의 10호차 세면장 부근에서 화재가 발생하여 10호 차량 전소, 11호 차량 일부가 소실되고 인명사고도 있었다. 그 때문에 현재의 $\ulcorner$A-A 기준$\lrcorner$이 실시되고, 지금까지 오랫동안 이 방법에 따르고 있다. 영국에서는 옛날에 $\ulcorner$A-A 기준$\lrcorner$과 비슷한 방법이 있었지만, 이미 앞의 보고서에서처럼 $\ulcorner$다운톤 침대열차사고$\lrcorner$ $\ulcorner$런던 지하철사고$\lrcorner$ 를 거치며, 특히 철도차량에 대해서는 BS6853의 적용이 시작됐다. 그러나 이것을 지키기 위해서는 많은 문제가 있었다. 이 문제에 관하여 지금도 국가적 프로젝트로 노력을 하고 없지만, 당시 그 중심에 있었던 두 사람, Forsdyke 씨와 Brown 씨가 지난날을 회상하면서 다음과 같이 말하고 있다. 이번 호에서는 철도차량 설계 부문의 재료 선정 책임자였던 Brown 씨의 기록을 중심으로 소개한다. 이 분야의 관계자 여러분에게 참고로 된다면 좋겠다.

• 한국식물병리학회지
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• 제10권3호
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• pp.175-180
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• 1994

The fungal pathogen Monosporascus annonballus was first isolated in Korea from the rotted roots of bottle gourd stocks of collapsed watermelon plants in fields near Chochiwon, Choongnam province in July, 1993. Perithecia of M. cannonballus were dark brown to black, globose, 220~570 ${\mu}{\textrm}{m}$ in diam. and had many asci. Asci are hyaline, clavate to pyriform, and 50~120$\times$35~570 ${\mu}{\textrm}{m}$ in size. Ascospores were aseptate, dark brown to black, globose, 25~45$\times$30~50 ${\mu}{\textrm}{m}$ in diam, and borne singly in each ascus. The fungus grew in the temperature range of 4 to 34$^{\circ}C$, best at 3$0^{\circ}C$. The optimum pH for growth was 6.8. Mycelial growth rate of M. cannonballus was 25.5mm/day on PDA at 26$^{\circ}C$. Perithecia began to form after 20-day-growth on PDA and produced mature asci after 30 days or later. In the greenhouse inoculation tests, the fungus developed water-soaked lesions on roots of bottle gourd seedlings and was then reisolated from the lesions. Severed damages on watermelon plants by M. cannonballus are greatly concerned in Korea, since no stocks used for watermelon cultivation have reported to be resistant to the fungus.