논문 상세보기
pp.472-476
쌀된장분말의 식품소재로의 가능성을 평가하기 위해 쌀된장 분말 0, 1, 3, 5, 7%를 첨가하여 돈가스 소스를 제조한 후 품질특성을 조사하였다. 점도는 쌀된장 첨가량에 따라 cP의 범위에 속하였으며 염도는 의 범위에 속하였다. 명도는 쌀된장 분말 첨가량이 증가함에 따라 0.54에서 0.15로 감소하였으며 적색도와 황색도는 각각 2.61에서 0.36, 0.77에서 0.10으로 감소하였다. 쌀된장분말을 첨가한 돈가스 소스의 일반성분은 수분함량 ,
In order to assess the possibility in utilizing the rice soybean paste(rice Doenjang) powder as food processing materials, the quality of pork cutlet sauce added with 0, 1, 3, 5, and 7%(w/w) of rice soybean paste powder was investigated. Viscosity of pork cutlet sauce ranged from 584 to 776 cP as soybean paste powder amounts increased. Lightness, redness and yellowness of pork cutlet sauce decreased with increasing rice soybean paste powder. Approximate composition of pork cutlet sauces containing rice soybean powder was of moisture, of crude protein of crude fat of crude fiber and of crude ash. In sensory evaluation, the pork cutlet sauces added with 1% and 3% soybean paste powder showed more acceptable scores than market sauce.
