Abstract
Changes of components, color and taste of brown sauce during cooking are described.
1) Moisture, total nitrogen and volatile acid do not show significant difference in their quantities during cooking (Table 1).
2) Crude fat decreases in the first six hours and finally it gives approximately 0.2 per cent. The decrease of absorption showed at 470mμ in benzene or petroleum ether extracts of brown sauce indicates that carotenoids are removed from the sauce followed with fatty materials when they are skimming. The increase of absorption showed at 350mμ in methanol or acetone extracts may be caused by a brown pigment produced in cooking (Table 1, Figs. 1-4).
3) Sweetness or deliciousness of stock decreases after two or three hours, while sourness and saltness are not changed in cooking. The most favorite taste is at five hour cooking in this procedure (Table 2).
4) Reducing substances are increased and fluorescent substances seem to be increased (Table 1).
