Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Tomato Sauce added with Various Thickening Agent

농후제를 달리한 토마토소스의 품질 특성

  • Kim, Young-Jun (Dept. of Culinary & Service Management, Kyunghee University) ;
  • Kim, Ki-bbeum (Dept. of Culinary Arts and Hotel Service, Far East University) ;
  • Park, Ki-hong (Dept. of Food Service Industry & Culinary Arts, Woosuk University) ;
  • Choi, Soo-keun (Dept. of Culinary & Service Management, Kyunghee University)
  • 김영준 (경희대학교 조리.서비스경영학과) ;
  • 김기쁨 (극동대학교 호텔외식조리학과) ;
  • 박기홍 (우석대학교 외식산업조리학과) ;
  • 최수근 (경희대학교 조리.서비스경영학과)
  • Received : 2016.08.17
  • Accepted : 2016.10.08
  • Published : 2016.10.31
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Abstract

Tomato sauce were prepared with five different thickening agents including roux (TR), non-glutinous rice powder (TN), glutinous rice powder (TG), potato starch (TP) and tapioca starch (TT) to examine proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash, crude ash), calorie, color value, pH, salinity, $^{\circ}Brix$, reducing sugar, viscosity and sensory test (attribute difference, acceptance). The results were as follows: Moisture, carbohydrate content were the lowest while crude fat and calorie were the highest in TR (roux). On the other hand, moisture, carbohydrate content were the highest while crude protein, crude fat and calorie were the lowest in TP (potato starch) and TT (tapioca starch). Using potato starch and tapioca starch are supposed to be prepared low-fat, low-calorie tomato sauce. L value was the highest in TN (non-glutinous rice powder), a value was the highest in TP (potato starch), b values was the highest in TR (roux). pH of tomato sauce showed a range of 5.24 to 5.39. TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest in pH. TP (potato starch) was the highest salinity, reducing sugar was the lowest. TG (glutinous rice powder) was the lowest salinity, $^{\circ}Brix$ was the highest. And TR (roux) was the lowest $^{\circ}Brix$, reducing sugar was the highest. In viscosity, TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest. The attribute difference test results was the highest in gloss, color intensity, tomato odor, tomato taste, pure taste in TT (tapioca starch) and savory taste, oily taste, thickness, residue was the highest in TR (roux). The preference test results reveal that the appearance, flavor, taste, texture and overall acceptance level was the highest in TP (potato starch) and TT (tapioca starch). The results of this study, tomato sauce prepared potato starch and tapioca starch instead of the traditional roux was higher in sensory acceptability. Recently, people is avoided high-fat and high-calorie foods, and potato starch and tapioca starch are confirmed that the tomato sauce can be made of a low-fat and low-calorie.

본 연구에서는 토마토소스 제조 시 일반적으로 사용되고 있는 루(roux)를 대신하여 멥쌀가루, 찹쌀가루, 감자전분, 타피오카전분을 농후제로 사용한 토마토소스를 제조하였고, 일반성분 및 칼로리, 색도, 염도, 가용성 고형분 및 환원당, 점도 및 관능검사를 실시하여 토마토소스에 가장 적합한 농후제를 밝혀내고자 하였으며, 그 결과 토마토소스를 제조할 때 기존의 루 대신에 감자전분이나 타피오카전분을 사용하였을 경우, 관능적 기호도가 더 높아졌음을 알 수 있었다. 또한 저지방, 저열량의 토마토소스를 제조할 수 있으므로 최근 고지방, 고열량 식품을 기피하는 추세에 알맞은 토마토소스를 제조할 수 있음이 확인되었다. 추후에는 전분을 농후제로 사용한 토마토소스를 조리적으로 접목하여 관능적 특성을 연구하여 그 이용도를 높이는 연구가 진행되어야 할 것이다.

Keywords

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