그랜드 소스에 관한 연구

정청송 한국관광식음료학회 1996 관광식음료경영연구 Vol.7 No.1

콜레스테롤을 제거한 치즈의 개발에 관한 연구

정청송 한국관광식음료학회 2002 학술발표논문집 Vol.2002 No.1

훈제 처리가 가열소시지에 미치는 영향

정청송,유상훈 한국관광식음료학회 2001 관광식음료경영연구 Vol.12 No.2

그랜드 소스에 관한 연구

정청송 한국관광식음료학회 1997 관광식음료경영연구 Vol.7 No.1

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.

체다 치즈의 맛의 개발

정청송,유상훈 한국관광식음료학회 2003 관광식음료경영연구 Vol.14 No.1

콜레스테롤을 제거한 치즈의 개발에 관한 연구

정청송 한국관광식음료학회 2002 관광식음료경영연구 Vol.13 No.2

有機農作物에 의한 西洋調理 硏究 : 自然産食品을 중심으로

鄭靑松 경희대학교 관광산업정보연구원 2000 觀光産業情報論集 Vol.2 No.-

Up to recently, the major of domestic agricultural production is the stable supply of farming offers because the import of cheap Chinese farming offers has been increased since Korea formed a friendly relationship with China. Therefore, Korea people became to be interested in chemical free farming offers by applying organic farming due to agricultural chemicals and chemical fertilizer existed in food and environmental disruptiom. In addition, there is danger caused by the uncontrolled application of compound fertilizer may cause problem natural environment in order to improve productivity, therefore natural agricultural philosophy such as organic farming appeared. Under the background as the above, domestic rural communities deal with the open-import policy by making effort to increase the stability of domestic farming offers though organic farming. Organic farming, which many people are interested in, need much effort in terms of time and technology· Organic farming theory is a future-oriented philosophy rather than actual producing theory. The aim of future and to suggest methodology to solve the problems. To establish this organic farming firmly, such technical development as the development of microbe or growing method is important. Moreover, the change of consumber's thinking on organic food and government's assistance in production cost for farmers are important as much as technical development. The follows are the reasons why prefer organic farming in food science and technology and culinary art. (1) Grain, Vegetable : The taste, smell and quality of grain and vegetable produced by organic farming are excellent. (2) Meat : Beef - The color of natural meat is natural and its smell is also natural. Lamb - The color, smell and taste of natural lamb are excellent. (3) Poultry meat : The fleshiness of natural chicken and turkey is soft and its color, taste and smell are excellent. (4) Fin-fish : Natural fin-fish is excellent in its elasticity, smell and taste. (5) Shellfish : Natural shellfish is excellent in its color, taste and smell. (6) As for organic farming food, firstly can cook with it free from fear, secondly can maintain customers' trust and thirdly it's harmless for human body. Therefore, in the area of food science and technology and culinary art, prefer organic farming food. Finally, the researchers in the area of food science and technology and culinary art have to make every effort to study constantly to practice "Whether therefore you eat, or drink, or whatsover you do, do all to the glory of God(1 Corinthians 10:31)"

Cheddar Cheese의 Cholesterol 감소에 관한 연구

장혁래,정청송 한국관광식음료학회 2002 관광식음료경영연구 Vol.13 No.1

AUC 침전조건이 둥근 AUC 입자 제조에 미치는 영향

김응호,정원명,박진호,유재형,최청송 한국결정성장학회 1998 韓國結晶成長學會誌 Vol.8 No.3

AUC 침전과정중 AUC 입차를 둥글게 제조하는 조건과 기구를 조사하였다. 둥근 AUC 제조는 교반기를 이용한 내부순환 시는 불가능했으나 펌프를 사용한 외부순환 시는 가능했다. 둥근 AUC 제조속도($dn_p$/dt)는 침전조건인 슬러리 밀도($M_t:U/l)$, 슬러리 회전율($T_o$:turn-over ratio), 임펠러 속도(U:Impelle tip velocity)에 비례하여 관계식을 $ dn_p/dt{\propto}M_t{\cdot}T_o{\cdot}U^2$로 표기할 수 있었으며, 이 속도식은 실험결과와 정성적으로 일치하였다. 그리고 두 개의 둥근 AUC 제조 기구가 제시되었는데, 하나는 균일형성기구이고 다른 하나는 etch-pit 형성기구이다. 전자는 AUC 침전과정에서 초기에 발생되고 후자는 침전과정 말기에 발생되는 것으로 확인되었다. Mechanisms and conditions for rounding of AUC particles were examined during AUC precipitation. Rounding of AUC particle was possible only by external circulation using pump, not by internal circulation using agitator. The rate of AUC rounding $(dn_p/dt)$ was proporational to operation conditions such as magma density $(M_t:g-U/{\iota}l)$, turn over ratio $(T_o)$ and impeller tip velocity of pump (U); $ dn_p/dt{\propto}M_t{\cdot}T_o{\cdot}U^2$. The validity of this relationship was qualitatively confirmed by comparing the expermental results. Two rounding mechanisms were suggested. One is crack formation mechanism and the other etch-pit formation mechanism on the surface of AUC particle. It was found that the crack formation is more dominant at the initial stage and the etch-pit formation at the final stage of the AUC precipitation.

쌀가루 첨가 크림수프의 관능적 특성

이숙영,정청송,윤혜현 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

The sensory characteristics of cream soup containing 0, 25, 50, 75 and lOO% rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on ths sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, and softness. The overall acceptance was the highest in the cream soup with 75% and 100% rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.