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KMID : 1011620060220020111
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 2 p.111 ~ p.121
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Ingredient Preservation in the Practical Manufacture of Teriyaki Sauce
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Park Hyu-Nam
Kang Ok-Ku
Moon Won-Sik
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Abstract
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The aim of this study was to investigate the possibility of producing goods evaluating the preservation of DSG, PSG, DST and PST, all of which were the most preferred according Lo the results of sensory evaluation of some sauces made of Demi-glace sauce and a Teriyaki-applied sauce. The pH of normal Demi-glace sauce, at 5.2, was the highest among these sauces. The Teriyaki-applied Demi-glace sauce was the second with pH 5.12 DSG was the lowest. The pH didn't change significantly according to preservation. However, the degree of PSG's pH was lowered by the time period of preservation. DGST didn't changed a lot apart from being a bit more watery (12.40) after three-week storage. It seemed thai the viscosity of the normal sauces, checked after 10 sec，decreased. At 20 sec there were no differences among these sauces. After making 10 applied sauces and evaluating them, DSG, PSG, DST and PST gained the highest preference and the application of Teriyaki sauce was evaluated favorably. According to the preservation test, the sensory evaluation didn't seem to decrease within 2 weeks which demonstrated that the other physicochemical products were unaffected. Therefore, an improvement following more than two-week preservation is expected in t case of rigid store regulation.
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KEYWORD
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Brown Sauce, Teriyaki Sauce, Preservation, Viscosity, The whole amount of bacteria, Sensory evaluation
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