• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.876-882
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• 2007

The purpose of this study was to investigate the effects of basil on the quality characteristics of tomato sauce, which is used widely in Western cuisine. The highest pH of 4.29 was observed in the tomato sauce with 4% fresh basil added, while the tomato sauce with 0% fresh basil exhibited the lowest pH of 4.20. The pH of the tomato sauce gradually increased with the addition of fresh basil. The analysis of color differences in the tomato sauce indicated that redness(avalue) decreased with the addition of basil;, whereas consistency and spreadability increased with the increasing amounts of the fresh basil. The sensory evaluation was performed with scoring tests for color, flavor, taste, after taste, viscosity, and overall acceptability by 15 professional panelsists. The tomato sauce with 2% basil showed the best score in the sensory evaluation, except for vicosity. From the above results, the data suggest that an addition of 2% fresh basil to tomato sauce is recommended for commercial use.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.138-145
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• 2010

This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness($4.44{\pm}1.36$), viscosity($5.16{\pm}1.28$) and overall quality($4.68{\pm}1.11$) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.433-439
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• 2009

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.647-655
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• 2018

This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas were immersed at $105^{\circ}C$ for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared by baking boiled oysters at $140^{\circ}C$ for 20 min. The canned roasted oyster added with tomato sauce was prepared as follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at $90^{\circ}C$ for 3 min and vacuum-sealed using a double seamer under a 20 cmHg vacuum. The canned roasted oyster added with tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce. Microbial growth, appearance, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value, texture, free and total amino acids, and minerals were measured in the two products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable characteristics over the canned roasted oyster sauce added with tomato sauce.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.207-215
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• 2010

The purpose of this study was to investigate the microbiological characteristics and antioxidant activity of tomato sauce in terms of the variety of herbs that have been widely used in Western cuisine. As storage time increases, the number of total microbes changes, but the bacteria count was in the range of $1.0{\times}10^1-2.1{\times}10^2$, which did not increase much over 60 days of storage. The reason seems to be that the amount of heat treatment undergone by this type of sauce type, and its acidity make for difficult conditions for microbes to live. Yeast and mold measurements showed that yeast and mold were not detected for up to 30 days of storage in the tomato sauce with various types and amounts of added herbs. After 45 and 60 days, the yeast and mold count was in the range of $1.0{\times}10^1-8.5{\times}10^1$, and the same in the control. Measurements of phenolic compounds in 60 days of storage showed that tomato sauce with different types and amounts of added herbs had the lowest amounts relative to the control for all storage periods. The more herbs that were added, the higher the phenolic compounds resulted. As storage times increase, the phenolic compounds showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase antioxidant activity when more herbs were added. The microbiology results of the storage test of tomato sauce with added herbs showed that the amount of microorganisms in tomato sauce with added herbs did not increase much in 60 days of storage at $4^{\circ}C$. The amount of microorganisms was small, so tomato sauce with added herbs can be used for 2 months with refrigeration.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.766-771
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• 2013

Tomato sauce is widely known as a health food, In this study perilla leaf was added to a tomato sauce and the resulting functional improvements were assessed. The moisture of the tomato sauce WITH 2% added perilla leaf was 89.52%, the highest observed likewise, sample pH also significantly increased with 2% perilla leaf, to the highest pH of 4.71, (p>0.001). Lightness L value of the control group was the highest at 40.70, and the redness a value and yellowness b value were highest in, the control group, at 15.77, and 17.70, respectively. The highest salinity was foung with 2% perilla leaf, 0.96, and the sugar content with 2% perilla leaf, was 9.57. The reducing sugar was highest in the control with 63.08. The change in the total bacterial counts was measured during 9 days of storage at $4^{\circ}C$, When perilla leaf was added to, the tomato sauce, no microorganisms were detected until 0~1 days of storage. After five days of storage, microorganisms were detected in the group with 2% perilla leaf. The control group ($1.8{\times}10^5$ CFU/ml) had the highest levels of microorganisms. As the amount of perilla leaf, the total viable count of microorganisms detected was less. In the acceptability test results, the color 6.9 of the 1.5% treatment group, received the highest evaluation. Flavor and taste of the 2% perilla leaf treatment group were highly appreciated at 6.1 and 6.6, respectively. The ranking of overall acceptability was 1.5%>1%>0.5%>10%>2% of perilla leaf; 2% perilla leaf was the most underrated. Based on these results, up to 1.5% perilla leaf could be added to tomato sauce and the commercial potential could be very high.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.116-129
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• 2013

The aim of this study is to investigate the effects of rosemary on the quality characteristics of tomato sauce during storage period(60days). As storage time went by, analysis of color differences of tomato sauce showed that "L", "a", "b"-value of tomato sauce less decreased with more herbs added, but there were no significant differences. As storage time went by, the pH ranged between 4.10-4.25, the sweetness between $10.50-9.67^{\circ}Brix$, and the salinity between 0.90~1.56 among all additions. Also, the more herbs were added, the more viscosity increased. The reducing sugar content ranged between 38.87-55.38, and its highest was shown in the sample with 0% of rosemary during the storage period. The sensory evaluation was performed with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability by 15 professional panelists. The result showed that the tomato sauce with 1% rosemary was the best in the color, flavor, taste, aftertaste, and overall acceptability. From the above results, the study suggests that the addition of 1% fresh rosemary to tomato sauce is recommended for commercial use.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.100-111
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• 2016

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.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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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.