표제지
감사의 글
목차
Ⅰ. 서론 10
1. 소스의 기원과 변천 10
2. 소스의 분류 11
Ⅱ. 재료 및 방법 15
1. 실험재료 15
2. 추출물 제조 15
3. 한약재와 향신료의 기능성 평가 15
1) Oil emulsion 제조 15
2) Thiobarbituric acid reactive substance(TBARS) 15
3) 전자공여능 측정 16
4. 소스 제조 및 평가 16
1) 소스의 배합비 16
2) 소스의 제조공정 16
3) 색차 측정 19
4) 물성 측정 19
5) pH 측정 19
6) 관능검사 19
7) 통계처리 20
Ⅲ. 결과 및 고찰 21
1. 한약재 및 향신재료들의 기능성 평가 21
1) Thiobarbituric acid reactive substance(TBARS) 측정 21
2) 한약재 및 향신재료들의 전자공여능 측정 32
2. 시판소스의 평가 33
1) 색차 측정 33
2) 물성 측정 36
3) pH 측정 38
3. 감초소스의 평가 39
1) 색차 측정 39
2) 물성 측정 43
3) pH 측정 45
4) 관능검사 46
Ⅳ. 참고문헌 48
Ⅴ. 초록 50
Ⅵ. Abstract 52
Table 1. Recipe of Glycyrrhizae radix sauce 17
Fig. 1. Division of sauce 12
Fig. 2. Preperation method of Glycyrrhizae radix sauce 18
Fig. 3. Effects of a chinese medicine and spice material extracts reacted with Fe + ion on lipid oxidation in linseed oil emulsion 22
Fig. 4. Effects of a chinese medicine and spice material extracts reacted with Fe + ion on lipid oxidation in linseed oil emulsion 23
Fig. 5. Effects of a chinese medicine and spice material extracts reacted w ith KO₂ on lipid oxidation in linseed oil emulsion 24
Fig. 6. Effects of a chinese medicine and spice material extracts reacted with KO2 KO + Fe ion on lipid oxidation in linseed reacted with KO₂ KO + Fe²+ ion on lipid oxidation in linseed 25
Fig. 7. Effects of a chinese medicine and spice material extracts reacted with KO₂+ Fe³+ ion on lipid oxidation in linseed oil emulsion 26
Fig. 8. Effects of a chinese medicine and spice material extracts reacted with Fe + ion on lipid oxidation in fish oil emulsion 27
Fig. 9. Effects of a chinese medicine and spice material extracts reacted with Fe + ion on lipid oxidation in fish oil emulsion 28
Fig. 10. Effects of a chinese medicine and spice material extracts reacted with KO₂on lipid oxidation in fish oil emulsion 11
Fig. 11. Effects of a chinese medicine and spice material extracts reacted with KO₂+ Fe²+ ion on lipid oxidation in fish 30
Fig. 12. Effects of a chinese medicine and spice material extracts reacted with KO₂+ Fe³+ ion on lipid oxidation in fish oil emulsion 31
Fig. 13. Effects of a chinese medicine and spice material extracts reacted with KO₂+ Fe ion on lipid oxidation in fish oil emulsion 32
Fig. 14. The hunter value(L) of market sauce 33
Fig. 15. The hunter value(a) of market sauce 34
Fig. 16. The hunter value(b) of market sauce 35
Fig. 17. Viscosity(cP) of market sauce 36
Fig. 18. Viscosity(%) of market sauce 37
Fig. 19. pH of market sauce 38
Fig. 20. The hunter value(L) of Glycyrrhizae radix sauce according to density regulator 40
Fig. 21. The hunter value(a) of Glycyrrhizae radix sauce according to density regulator 41
Fig. 22. The hunter value(b) of Glycyrrhizae radix sauce according to density regulator 42
Fig. 23. Viscosity(cP) of Glycyrrhizae radix sauce according to density regulator 44
Fig. 24. Viscosity(%) of Glycyrrhizae radix sauce according to density regulator 45
Fig. 25 pH of Glycyrrhizae radix sauce according to density regulator 46
Fig. 26. Sensory evaluation of Glycyrrhizae radix sauce 47