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- 저자 : 우현모(Hyun Mo Woo) (검색결과 2 건)
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우현모(Hyun Mo Woo),최수근(Soo Keum Choi) 한국조리학회 2010 한국조리학회지 Vol.16 No.5
This study aims to develop chicken stock, which is the base of sauce, soup, etc., using various nourishing elements in chicken bones. For this purpose, we prepared chicken stock with varying the amounts of tomato added in order to produce basic data for enhancing the taste and nutrition of chicken stock, improving the quality of stock-based dishes, and developing stock. Sensory characteristics of tomato chicken stock such as water, ash, color, sugar, pH and sensory tests were studied by adding tomatoes for finding out the effect on free amino acid and various nutrients. The total free amino acid content and general acceptance were highest when 7.4% of tomato added. Based on the results of this study, the optimal tomato content for maximizing the overall quality of chicken stock was 7.4%.
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김기쁨(Ki Bbeum Kim),우현모(Hyun Mo Woo),최수근(Soo Keun Choi) 한국조리학회 2011 한국조리학회지 Vol.17 No.5
This study aimed to enhance the quality and sensory acceptability of dak-galbi sauce made from general tomatoes, plum tomatoes and canned tomatoes and find the most preferred quality characteristics and tomato type for the production of dak-galbi sauce, Dak-galbi sauce was blended with different concentrations of tomatoes (0%, 10%, 20%, 30%, 40%), As the amount of a tomato addition increased, the moisture contents, L-values, a-values and B-values significantly (p<0.001) increased while salinity, sugar contents and viscosity decreased, The attribute difference test showed that significant differences in such properties as color intensity, pungent flavor, pungent taste, mouthfeel were observed with more tomatoes added, Based on the results of this study, the optimal tomato content for maximizing the overall quality of dak-galbi sauce was 10~20% of general tomatoes or 20% of plum and canned tomatoes, More various kinds of dak-galbi sauce are expected to be developed through this study.
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