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KMID : 1134819970260061147
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 6 p.1147 ~ p.1151
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Preparation of Onion Hydrolysate for Usage of Sauce
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Cho Won-Dae
Yoo Kwang-Won
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Abstract
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To develop an onion sauce, reaction conditions of celluclast 1.5L and pectinex on onion were investigated and organoleptic evaluations were carried out. Degree of hydrolysis(D.H) of hydrolysate by a mixture of celluclast 1.5L and pectinex was a higher than that by each enzyme. Hydrolysate by a mixture of celluclast 1.5L and pectinex(1 : 3v/v) showed 86% of D.H. and total sugar content of the hydrolysate was 54㎎/ml. Hydrolysates showed 83~86% of D.H. at reaction temperature of 25℃ to 45℃. Total sugar content of the hydrolysate was increased with increasing temperature. D.H. and total sugar content of hydrolysate was 76~86% and 51~53㎎/ml, respectively, under acidic conditions. D.H. and total sugar content of hydrolysate were also increased with increasing time. Bitterness, sweetness and ordor of roasted pork prepared by adding onion and onion hydrolysate were significantly different(p＜0.05), but color and preference between two groups were not significantly different(p＜0.05) between two groups. There was no significant difference(p＜0.05) in sweetness and bitterness of the roasted pork prepared by adding different amounts of onion hydrolysate, although ordor and preference of the roasted pork were significantly different(p＜0.05).
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KEYWORD
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celluclast 1.5L, pectinex, onion hydrolysate
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