지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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This study aimed to investigate the effects of process conditions on the quality characteristics of beef-bone broth inan attempt to improve the quality of ready-to-eat Gom-Tang. Cow soup bone (500 g) was heated in water(1,500 mL) at 121oC for 3 h to 15 h using an autoclave. In an examination of the physical characteristics of thebeef-bone broth, samples extracted after 3 h and 5 h were able to form a weak gel, whereas samples extracted atlater times appeared to lose their gel forming capability. Regardless of physical characteristics, crude protein andtotal amino acid content increased as the extraction time increased. The content ratio of glycine to crude protein of3.9 appears to be the limit for gel formation. The size distribution of microparticles and turbidity from floc formationin the beef-bone broth were affected by the kind of salt present. Refined-salt produced smaller particle sizesand better turbidity compared with sea salt. Also, the particle size and the formation of aggregates increased withcalcium concentration. The optimum concentration of calcium was found to be less than 0.04%. Our results indicatethat control of extraction time and additives can enhance the quality of beef-bone broth.
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참고문헌 (17)
참고문헌 신청
Allen LH / 1982 / Calcium bioavailability and absorption / Am. J. Clin. Nutr 35:808
Choi SK / 2003 / Characteristics of brown stock produced as a raw material for bovine bone / In: Proceedings of the Korea Hospitality Industry Research Society Conference :51~58
Golan A / 1979 / Nutritional evaluation of low temperature alkaline extracts from beef bones / J. Food Sci 44:332~338
Karanja N / 1986 / Calcium and hypertension / Ann Rev. Nutr 6:475~494
Kim BR / 2013 / Structural relations of convenience food satisfaction and quality of life according to dietary style: focusing on singles in metropolitan area of Korea, Japan and China
Choi SK / 2003 / Characteristics of brown stock produced as a raw material for bovine bone / In: Proceedings of the Korea Hospitality Industry Research Society Conference :51~58
Golan A / 1979 / Nutritional evaluation of low temperature alkaline extracts from beef bones / J. Food Sci 44:332~338
Karanja N / 1986 / Calcium and hypertension / Ann Rev. Nutr 6:475~494
Kim BR / 2013 / Structural relations of convenience food satisfaction and quality of life according to dietary style: focusing on singles in metropolitan area of Korea, Japan and China
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