Abstract
This study was a study on the method of producing brown sauce with glutinous rice roux. The purpose of this study was to find out the optimal addition ratio of glutinous rice roux to brown sauce. As a result of measuring the moisture content of the brown sauce, CON was the highest measured, and BS4 was the lowest measured. Salinity and pH showed no difference between the samples. As for the sugar content, CON was the lowest at 10.83 °Brix, and BS4 was the highest at 15.80 °Brix. As for viscosity, CON was the lowest at 18.87 cp, and BS4 was the highest at 63.37 cp. As a result of the attribute difference test, bS4 was most strongly evaluated in the degree of brown color intensity, stickyness, and off odor. CON was most strongly evaluated for its astringent and oilly taste. BS2 was most strongly evaluated for its savory taste, savory odor, and softness. As a result of the c test, BS2, a 20% added group of glutinous rice roux, was evaluated as the best in the appearance, flavor, taste, aftertaste, and overall acceptance of the sauce. When adding glutinous rice roux to brown sauce, adding 20% of the brown sauce is good for enhancing the acceptance taste.
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