- 앙가케(あんがけ) 소스의 품질 특성에 관한 연구
- ㆍ 저자명
- 이정기,유승석,Lee. Joung-Ki,Yoo. Seung-Seok
- ㆍ 간행물명
- 東아시아食生活學會誌
- ㆍ 권/호정보
- 2011년|21권 3호|pp.325-330 (6 pages)
- ㆍ 발행정보
- 동아시아식생활학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
The results from quality measurements of Angake sauce are as followings. The content of solids increased depending on the quantity of added starch. The pH increased with the quantity of added starch, but did not show significant changes. The viscosity increased as the quantity of added starch increased. The preference was the highest for the group with 6% added starch, and preference was shown in order of 6% > 7% > 5% > 8% > 4%. The addition of 6~7% starch to Angake sauce is considered to be most appropriate.