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KMID : 0665420060210050550
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Korean Journal of Food Culture
2006 Volume.21 No. 5 p.550 ~ p.558
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Development of functional soy-based stew sauce including hot water extract of Cornus officinalis S. et Z
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Kim Jun-Ho
Oh Hae-Sook
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Abstract
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We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and α-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce 1½ Tbsp, sugar 1¼ Tbsp, garlic, small green onion, powdered sesame and sesame seed oil ½ tsp, respectively, ginger extract ¼ tsp, black pepper ⅛ and water ⅔C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did’ nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.
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KEYWORD
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soy-based stew sauce, antioxidative activity, fibrinolytic activity, α-glucosidase inhibitory activities, hot water extract of Cornus officinalis S. et Z
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