• 한국식품영양학회지
• /
• 제13권4호
• /
• pp.307-311
• /
• 2000

Bechamel sauce의 배합비율과 방법을 달리하여 소스를 만들었을 때의 최적 조건은 다음과 같다. 1. 우유의 양과 조리 방법을 달리한 Bachamel Sauce의 점도와 퍼짐성은 각각의 시료간에 유의적인 차이를 나타내었으며(P<0.001), 점도는 우유에 첨가되는 루의 양이 적음에 따라 증가하며, 반대로 퍼짐성은 감소함을 알 수 있었다. 2. 양파 첨가 방법을 달리한 Bechamel sauce의 점도와 퍼짐성은 각각의 시료간에 서로 유의적인 차이를 나타내지 않았다(P<0.05). 3. 우유의 양과 조리 방법을 달리한 Bechamel sauce의 관능적 평가는 각각의 시료간에 유의적인 차이를 나타내었다(P<0.001). 색, 부드럽기, 전체적인 맛 등에서 높은 기호도를 나타낸 것은 버터와 밀가루 그리고 우유가 1 : 1 : 17인 것이었다. 4. 양파 첨가 방법을 달리한 Bechamel sauce의 관능적 평가에서는 점도, 부드럽기, 풍미, 전체적인 맛에서 각각의 시료간에 유의적인 차이를 나타내었으며(P<0.001), 버터에 양파를 볶아서 만드는 방법이 가장 기호도가 높았다.

• 한국조리학회지
• /
• 제23권4호
• /
• pp.135-143
• /
• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• 동아시아식생활학회지
• /
• 제23권1호
• /
• pp.61-68
• /
• 2013

This study tested the development of bechamel sauce with different ratios of soy milk to milk(0:4, 1:3, 1:1, 3:1, 4:0) to examine changes in quality characteristics. Proximate composition analysis showed a decrease in salinity with increasing amounts of soy milk, while the moisture content and, density increases. The highest pH values were found for a 1:1 ratio of soy milk to milk (S2) and the lowest pH values were found for a 0:4 ratio of soy milk to milk (CON). The L-value decreased, while a and b values increased with increasing amounts of soy milk. In the stability test, segregation occurred in CON after 5 days, while the highest segregation occurred at a 4:0 ratio of soy milk to milk (S4). The sensory evaluation results showed that the color, thickness, savory flavor, and savory taste increased with increasing amounts of soy milk. In the acceptance test, a 1:3 ratio of soy milk to milk (S1) and a 1:1 ratio of soy milk to milk (S2) had the highest acceptance scores (p<0.001) for appearance, taste, texture, and overall acceptance.

• 한국식품영양학회지
• /
• 제26권4호
• /
• pp.824-830
• /
• 2013

As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.

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

• 한국조리학회지
• /
• 제18권3호
• /
• pp.252-265
• /
• 2012

본 연구의 목적은 청국장 파우더를 첨가하여 부가가치를 높인 기능성 소스를 개발하는데 있다. 본 연구는 아래 절차에 따라 진행되었다. 청국장 파우더를 10, 20, 30, 40%를 첨가하여 베샤멜소스를 제조한 후 물리적 검사(수분, 색도, 점도, 염도, 퍼짐성, pH)와 관능검사(정량적 묘사분석, 기호도 검사)를 실시한 후 관능검사와 물리적 검사와의 상관관계를 알아보았고 최적의 배합비를 선정하고자 하였으며 연구결과는 다음과 같다. 청국장 파우더의 첨가량이 증가할수록 a값, b값, 염도, 퍼짐성, pH는 유의적(p<0.001)으로 증가하였고 수분함량, L값, 점도는 감소하였다. QDA결과, 색의 강도(5.89), 청국장 냄새(5.32), 청국장 맛(6.26)에서 청국장파우더 40% 첨가군이 가장 높은 값을 나타내었다. 걸쭉한 정도(6.42), 우유냄새(5.00), 느끼한 맛(5.21), 입안에서의 촉감(5.32)에서 대조군이 가장 높은 평가를 받았다. 그래서 청국장파우더 첨가를 증가함에 따라 색의 강도, 청국장 냄새, 청국장 맛이 증가하였고 걸쭉한 정도, 우유냄새, 느끼한 맛, 입안에서의 촉감을 감소하는 경향을 보였다. 기호도 검사 결과 청국장파우더 20% 첨가군에서 외관, 향, 맛, 윤기, 전체적인 기호도의 높은 평가를 받았다. 이상의 연구결과를 통해 적절한 청국장파우더의 첨가는 전체적인 기호도에 긍정적인 영향을 미치며, 청국장파우더 20% 첨가시 베샤멜소스의 관능적 및 물리적인 품질특성의 향상이 가능한 가장 적절한 첨가 수준이라고 사료된다.