• Korean journal of food and cookery science
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• v.15 no.3
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• pp.210-215
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• 1999

The purpose of this study was to investigate the sensory and physicochemical properties of brown stock made with different main ingredients of bone (beef bone, pork bone, part of leg). Glycine, glutamic acid, arginine, valine were high in the free amino acid contents of brown stock made with beef and pork bones. On the other hand, the brown stock made with beef bone showed high contents of methionine, glycine, lysine, arginine. Viscosity of brown stock made with pork bone was the highest. As a result of the sensory evaluation for brown stock made with different ingredients of bone showed significant difference in all of the characteristics. By the color difference meter, the brown stock prepared from pork bone showed the lowest “L”value.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

• 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.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.45-56
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• 2001

The HPC(High Pressure Cooking) method and the traditional method of brown stock preparation are compared in terms of gelatin, free amino acid and sensory evaluation. The HPC outperform the traditional method. In addition, free amino acid content of brown stock increased when HPC method is applied. In traditional method, however, the contents of free amino acids gradually increased in proportion to the length of heating times. When the HPC method is used for brown stock, the level of alanine and methionine were relatively higher than that of traditional method. In order to measure the quality of brown stock made from different methods, the highly qualified chefs were selected. They favoured the taste and smell made from HPC while they preferred traditional approach to HPC in terms of stickiness and appearance(colour). It is turned out that five hours is the most appropriate heating time for HPC method to obtain the maximum extraction of amino acid. The results suggest that the quality of brown stock from HPC method is not at all inferior to that of traditional brown stock while the HPC approach can improve the level of productivity by saving the labour cost, food cost and time.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.615-623
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• 2003

This study has been conducted to develop brown stock with the high pressure cooking(HPC) method. The sterilization methods, package film and storage methods, and quality maintenance during storage were investigated in this study. The packaging quality of NY/PP was inferior to that of PE/AL/PP since NY/PP facilitated the ventilation and moisture absorption. The maximum duration of the safe storage was found to be 50 days at 25$^{\circ}C$, 30 days at 35$^{\circ}C$ for NY/PP package film, and 60 days at 25$^{\circ}C$, 40 days at 35$^{\circ}C$ for PE/AL/PP one. These results showed that the overall quality of brown stock by the HPC method was not different significantly from that of brown stock by the traditional approach. Furthermore, the HPC approach might improve the productivity by saving the labour cost, food cost, and cooking time. Therefore, the traditional method might well be substituted by this newly developed method.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.29-36
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• 1991

Analysis of major nutritional components and Sensory evaluation in two kinds of beef bone stocks (White & Brown) have been Carried out in this study, these stocks were prepared with four different parts of beef bone (Knee bone, Rumpbone, Legbone, Backbone). White bone stocks were made of each beef bone boiling in water & hours, while brown bone stocks were prepared with roasted beef bone in the oven at $230^{\circ}C$ for half an hour and boiled 8 hours with water. Fatty acids were determined by GLC (Gas Lipids Chromatogram), the minerals were analysed by Automic spectrometer. The results of these analysis were obtained as followes; 1. Neutral lipids was gradually becreased, and glycolipids phospholipids were increased in quantity in Brown stocks for 8 hours. Unsaturated fatty accid of Brown stocks was highly decreased due to roasting of bores in the oven at 23$0^{\circ}C$ for half an hour. But they appeared in large quantity in white stocks. 2. The minerals also contained of high percentage in almost Brown stock except backbone Stock 3. Four materials (Kneebone, Rumpbone, Legbone, and backbone) were used for this study and the paired comparison of flavor test presented the recognition of different flavor at 5% level of Least Significant Difference (LSD) on brown stocks (Kneebone, and Legbone). Ranking preference test showed that white Kneebone stock and brown legbone stock had good taste.

• 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.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.163-174
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• 2017

This study aimed to make stock for purpose of reducing visual image, and the stock was used with two-spotted cricket as general food material of edible insects. According to the results, color value was darkest and brownest with increased boiling time, salinity and $^{\circ}Brix$ increased significantly (p<0.001). With increased boiling time, pH and moisture content was the lowest. In the total content of free amino acids was highest in 45 min with boiling time. The quantitative descriptive analysis of two-spotted cricket stock was evaluated, which was the strongest with increased boiling time, and acceptance test was best results in TCS45. Therefore, it was possible to produce stock with excellent sensuality which was used by high-pressure method for 45 in making a two-spotted cricket stock. It was judged that making insects food can reduce visual aversion as stock. So, the possibility of food ingredient was identified so that two-spotted cricket led to the increase of domestic interests.