In this dissertation, it has been used the consistency of tomato & tomato puree when producing the tomato sauce, however it did not used thickening agents such as roux, beurre manie. Sauce is generally formed by the combination of stock and thickening agents. The thickening agents is basis component...
In this dissertation, it has been used the consistency of tomato & tomato puree when producing the tomato sauce, however it did not used thickening agents such as roux, beurre manie. Sauce is generally formed by the combination of stock and thickening agents. The thickening agents is basis components of western sauce and mostly use roux. The level of thickening agents has important functional aspect to maintain the quality of sauce. However, when it used roux, it will bring about excess calorie & cholesterol. Moreover, in my opinion, it does not fit with the trend of well-being style. By these kind of reasons, finding substitutive thickening agents has significant meaning in this circumstance. In this dissertation, it has been studied to make tomato sauce, which used tomato and tomato puree, instead of thickening agents, in order to follow the changing trends and to people's healthwise. Moreover, it hopes to contribute practical using of tomato sauce in food industry, and to improve cooking method of tomato sauce When producing this tomato sauce, it does not only used basil and oregano, but also used rosemary, thyme, dill. After the several kinds of herb used and added, the tomato sauce has been compared and analyzed by stock period, which are physicochemical analyze, microorganism measurement, and antioxidant activity analyze. An excellent taste sauce, has superior combination ratio, was selected by sensory evaluation, and the tomato sauce of optimum condition has been presented in this dissertation. 1. Proximate composition of tomato sauce It has been analyzed, base on common preferred tomato sauce in overall evaluation. it has been compared of general ingredient in basil 2%, oregano 2%, dill 2%, thyme 1%, and rosemary 1% in the control and sensory evaluation. The water content appeared 88.40% in control, and appeared 88.53%, 89.65%, 89.23%, 89.40%, 88.94% respectively. It seems like any huge difference of the water content between the samples. In a protein, the rosemary 1% of tomato sauce only appeared as 1.55% of high protein, and the other samples turned up with any huge difference. In a fat, the rosemary 1% of tomato sauce appeared as 2.15% of fat and the basil 2% of tomato sauce turned up as 2.01%, but it was not huge difference between other samples. In a carbohydrate, the oregano 2% of tomato sauce appeared as 6.79% of high carbohydrate, and the thyme 1% of tomato sauce turned up as 6.16% of low carbohydrate. Ash recorded as 1.35-1.42%, and the calorie appeared as 49.44-52.22%. 2. Physico-chemical characteristic of tomato sauce As storage times goes by, the pH has kept between 4.10-4.29 on all an additive. The lowest pH appeared on a herb 0% additive during storage period, except 45 day of storage, and the highest pH appeared on a herb 4% additive. In a sugar content, the more herb added, the less appeared sugar content, and it appeared any huge different between other samples. As storage times goes by, the sugar content showed up a tendency to decrease in all additive. An acidity has kept between 0.23-0.26, was not much changed, and the ingredients of tomato sauce of a herb additive has not huge changed. A salinity turned up between 0.90-1.56. In the tomato sauce of a basil & oregano additive, the more herb added, the more increased a salinity, and as storage period goes by, a salinity showed up a tendency to increase in the most samples, except a control. In the L-value, the more herb added, the less decreased, and it was not large difference between the samples. As storage period goes by, the L-value showed up a tendency to decrease in all samples. In the a-value, the more herb added, it showed up a tendency to decrease, and as storage period goes by, the a-value was not great difference in all samples. In the b-value, the more herb added, it showed up a tendency to decline, as storage period goes by, the b-value seems to decrease in all samples. In a viscosity, the more herb added, it showed up a tendency to increase in all samples, as storage times goes by, and the content of a reducing color has kept between 38.87-55.38. During the storage period, the highest a reducing color appeared on a herb 0% additive, and the more herb added, a reducing color showed up a tendency to increase. 3. Microorganism measurement of tomato sauce As storage times goes by, the number of total microbes has been changed, and the existence of bacteria was between 1.0*10-2.1*102, which did not increase much in 60 days of storage period. The reason seems to be lots of heat treatment for sauce type, and cause of acid foods, which is difficult condition to live for microbes. After measurement result of yeast & mold, the yeast and mold was not detected until 30 days of storage period in the tomato sauce of different herb addition & different amount addition. After 45, 60 days, the yeast and mold counted between 1.0*10-8.5*10, including the control. 4. Antioxidant activity of tomato sauce After the measurement result of phenol content in 60 days of storage, the tomato sauce of different herb addition & different amount addition, has been appeared the lowest of a control in all storage period. The more herb added, phenol content has been increased. As storage times goes by, the phenol content showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase the antioxidant activity, when the more herb added. 5. A sensory evaluation of tomato sauce A sensory test of tomato sauce of different herb addition & different amount addition, can analyze as follows; A herb 2% addition showed as high preference in a taste, at the tomato sauce which added different amount of basil, oregano, and dill. A herb 1% addition showed as high preference in a taste, at the tomato sauce which added different amount of rosemary and thyme, As a result, in every tomato sauce of a herb addition, the sensory test appeared as basil 2%>rosemary 1%>oregano 2%>thyme 1%>dill 2%. The high preference of herb was basil 2%. In a dissertation result, when producing the tomato sauce, it has been used the tomato, has high component of lycopene, and used the consistency of tomato puree, and also used herb, has antioxidant, antibiosis. However it did not used thickening such as roux, has high component of butter. This tomato sauce should be expectation to improve people health. In a taste result, a herb 2% addition appeared as suitable, when making the tomato sauce at different amount of basil, oregano, and dill. A herb 1% addition appeared as suitable, when making the tomato sauce at different amount of rosemary and thyme, As a result, in every tomato sauce of a herb addition, the sensory test appeared as basil 2%>rosemary 1%>oregano 2%>thyme 1%>dill 2%. The high preference of herb was basil 2%. Traditionally, basil & oregano used for tomato sauce and it also a good way to add other herbs as rosemary & thyme for their full taste.
In this dissertation, it has been used the consistency of tomato & tomato puree when producing the tomato sauce, however it did not used thickening agents such as roux, beurre manie. Sauce is generally formed by the combination of stock and thickening agents. The thickening agents is basis components of western sauce and mostly use roux. The level of thickening agents has important functional aspect to maintain the quality of sauce. However, when it used roux, it will bring about excess calorie & cholesterol. Moreover, in my opinion, it does not fit with the trend of well-being style. By these kind of reasons, finding substitutive thickening agents has significant meaning in this circumstance. In this dissertation, it has been studied to make tomato sauce, which used tomato and tomato puree, instead of thickening agents, in order to follow the changing trends and to people's healthwise. Moreover, it hopes to contribute practical using of tomato sauce in food industry, and to improve cooking method of tomato sauce When producing this tomato sauce, it does not only used basil and oregano, but also used rosemary, thyme, dill. After the several kinds of herb used and added, the tomato sauce has been compared and analyzed by stock period, which are physicochemical analyze, microorganism measurement, and antioxidant activity analyze. An excellent taste sauce, has superior combination ratio, was selected by sensory evaluation, and the tomato sauce of optimum condition has been presented in this dissertation. 1. Proximate composition of tomato sauce It has been analyzed, base on common preferred tomato sauce in overall evaluation. it has been compared of general ingredient in basil 2%, oregano 2%, dill 2%, thyme 1%, and rosemary 1% in the control and sensory evaluation. The water content appeared 88.40% in control, and appeared 88.53%, 89.65%, 89.23%, 89.40%, 88.94% respectively. It seems like any huge difference of the water content between the samples. In a protein, the rosemary 1% of tomato sauce only appeared as 1.55% of high protein, and the other samples turned up with any huge difference. In a fat, the rosemary 1% of tomato sauce appeared as 2.15% of fat and the basil 2% of tomato sauce turned up as 2.01%, but it was not huge difference between other samples. In a carbohydrate, the oregano 2% of tomato sauce appeared as 6.79% of high carbohydrate, and the thyme 1% of tomato sauce turned up as 6.16% of low carbohydrate. Ash recorded as 1.35-1.42%, and the calorie appeared as 49.44-52.22%. 2. Physico-chemical characteristic of tomato sauce As storage times goes by, the pH has kept between 4.10-4.29 on all an additive. The lowest pH appeared on a herb 0% additive during storage period, except 45 day of storage, and the highest pH appeared on a herb 4% additive. In a sugar content, the more herb added, the less appeared sugar content, and it appeared any huge different between other samples. As storage times goes by, the sugar content showed up a tendency to decrease in all additive. An acidity has kept between 0.23-0.26, was not much changed, and the ingredients of tomato sauce of a herb additive has not huge changed. A salinity turned up between 0.90-1.56. In the tomato sauce of a basil & oregano additive, the more herb added, the more increased a salinity, and as storage period goes by, a salinity showed up a tendency to increase in the most samples, except a control. In the L-value, the more herb added, the less decreased, and it was not large difference between the samples. As storage period goes by, the L-value showed up a tendency to decrease in all samples. In the a-value, the more herb added, it showed up a tendency to decrease, and as storage period goes by, the a-value was not great difference in all samples. In the b-value, the more herb added, it showed up a tendency to decline, as storage period goes by, the b-value seems to decrease in all samples. In a viscosity, the more herb added, it showed up a tendency to increase in all samples, as storage times goes by, and the content of a reducing color has kept between 38.87-55.38. During the storage period, the highest a reducing color appeared on a herb 0% additive, and the more herb added, a reducing color showed up a tendency to increase. 3. Microorganism measurement of tomato sauce As storage times goes by, the number of total microbes has been changed, and the existence of bacteria was between 1.0*10-2.1*102, which did not increase much in 60 days of storage period. The reason seems to be lots of heat treatment for sauce type, and cause of acid foods, which is difficult condition to live for microbes. After measurement result of yeast & mold, the yeast and mold was not detected until 30 days of storage period in the tomato sauce of different herb addition & different amount addition. After 45, 60 days, the yeast and mold counted between 1.0*10-8.5*10, including the control. 4. Antioxidant activity of tomato sauce After the measurement result of phenol content in 60 days of storage, the tomato sauce of different herb addition & different amount addition, has been appeared the lowest of a control in all storage period. The more herb added, phenol content has been increased. As storage times goes by, the phenol content showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase the antioxidant activity, when the more herb added. 5. A sensory evaluation of tomato sauce A sensory test of tomato sauce of different herb addition & different amount addition, can analyze as follows; A herb 2% addition showed as high preference in a taste, at the tomato sauce which added different amount of basil, oregano, and dill. A herb 1% addition showed as high preference in a taste, at the tomato sauce which added different amount of rosemary and thyme, As a result, in every tomato sauce of a herb addition, the sensory test appeared as basil 2%>rosemary 1%>oregano 2%>thyme 1%>dill 2%. The high preference of herb was basil 2%. In a dissertation result, when producing the tomato sauce, it has been used the tomato, has high component of lycopene, and used the consistency of tomato puree, and also used herb, has antioxidant, antibiosis. However it did not used thickening such as roux, has high component of butter. This tomato sauce should be expectation to improve people health. In a taste result, a herb 2% addition appeared as suitable, when making the tomato sauce at different amount of basil, oregano, and dill. A herb 1% addition appeared as suitable, when making the tomato sauce at different amount of rosemary and thyme, As a result, in every tomato sauce of a herb addition, the sensory test appeared as basil 2%>rosemary 1%>oregano 2%>thyme 1%>dill 2%. The high preference of herb was basil 2%. Traditionally, basil & oregano used for tomato sauce and it also a good way to add other herbs as rosemary & thyme for their full taste.
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