KR101010060B1 - A Bulgogi Sauce Using Prunus mume - Google Patents

Abstract

The present invention relates to plum bulgogi sauce, the plum bulgogi sauce is bulgogi sauce; Plum plum sauce consisting of plum extract or plum additives selected from plum flesh.

In addition, the plum bulgogi sauce according to the present invention can increase the utilization of the plum is difficult to be used in processed foods, by using this can provide a bulgogi sauce and its manufacturing method improved physicochemical quality and sensory preferences.

Plum bulgogi sauce of the present invention by using a natural preservative using a plum to suppress the deterioration of the product in circulation can be stored for a long time, there is an advantage that can be cooked immediately at home or outdoors.

Plum, bulgogi, seasoning, sauce, plum sauce, bulgogi sauce, plum bulgogi, shelf life

Description

Plum Bulgogi Sauce {A Bulgogi Sauce Using Prunus mume}

The present invention relates to a plum bulgogi sauce, and more particularly, by using aged plum fruit and plum extract in the bulgogi sauce, the shelf life is increased, and the plum bulgogi sauce is increased sensory preference.

Plum ( Prunus) mume ) is an alkaline food rich in fiber and minerals and containing a large amount of organic acids including citric acid, and is widely known for its effects on liver function recovery, diabetes improvement, anticancer activity, and antioxidant activity. When the plum is placed at room temperature after harvesting, it is fast ripened, unlike other fruits, and a large amount of ethylene is generated. Due to a lot of breathing heat, the color of the fruit turns yellow and the tissue rapidly softens within 2-3 days after the harvest. For this reason, fruits and vegetables are not suitable for use in processed products, and thus the distribution of fresh plums on the market is currently impossible, and they are harvested in immature state and are immediately used for processing plum wine or plum extract. Since 1999, the explosive growth of plum beverages and the public's interest in processed plum foods have triggered a rapid increase in cultivated area and yield. However, there is a problem in that long-term market development is uncertain due to the expected decrease in the consumption compared to the yield, and there are insufficient ways to respond to the popularization of plums for the promotion and activation of national consumption, and there is no problem of cooperation between mountain farmers and processing companies. Considering these circumstances, we should seek new ways for domestic plum processing companies and expand the marketability of plum processed foods through researching the functionalities of plums and developing processed foods.

While the role of energy and nutrient supply, which is a basic function, has become less important due to the increase of national income and the improvement of life, the sensory quality factors such as color, fragrance, and texture are becoming more important. It is increasing. As such, the role and function of food is increasing as a symbolic aspect that provides pleasure in simple nutrition, and the role of energy and nutrient supply of food is also more important than quantitative concepts. The basic components of food are main ingredients, subsidiary ingredients, condiments and sauces, and the basic role of the condiments is to add flavor to the dishes. The purpose of the seasoning is to improve the taste, smell and color of the food to enhance appetite and nutritional value, as well as to maintain the moisture of the dishes and to combine the ingredients together to improve the appearance of the whole food to improve the quality of the food. There is.

With the recent westernization of lifestyles, the consumption of sauces is increasing rapidly as many foods are served with sauces or food menus are increasing. Accordingly, development of various sauces suitable for various foods is required, and consumers prefer sauces and seasonings that are sensually excellent, simple and functional using natural flavoring materials. The market share of domestic and international bulgogi seasoning sauce is rapidly increasing, and it is a convenient convenience food that can shorten the cooking time for office workers and housewives. Bulgogi sauce using plum can improve the texture and taste of the meat, and is suitable for the situation in Korea, where the cooking method for placing meat in seasoning, it is expected that sales of the sauce market will also be possible.

As a related prior art, the technique regarding the manufacturing method of the Korean red pepper paste oyster which uses a plum for the sauce (Korean Patent Publication No. 2004-0100651) is known. However, the method of processing the plum is a method of extracting the stock solution of the plum by adding heat 5-6 hours, and the production method is difficult because it must be mixed with red pepper paste for two to three months.

In addition, it is disclosed in the method of manufacturing plum plum aging by ripening without boiling the plum (Republic of Korea Patent No. 620320), but requires a long time aging, the technology for meat sauce is not mentioned.

In order to solve the problems of the prior art, it is an object of the present invention to improve the utilization of plum, which is difficult to be used in processed foods, and to provide a bulgogi sauce and a method of manufacturing the same by improving the physicochemical quality and organoleptic preference.

The object of the present invention and bulgogi sauce; It can be achieved by providing a plum bulgogi sauce consisting of; plum extract or plum additives selected from plum flesh.

The present invention is a bulgogi sauce; It provides plum barbecue sauce consisting of plum extract or plum additives selected from plum flesh.

To improve the taste of bulgogi sauce and increase the shelf life, we provide plum bulgogi sauce containing plum additives.

Specifically, the plum extract includes a plum bulgogi sauce, characterized in that the extract obtained by mixing and maturing the plum and sugar in a 1: 1 weight ratio.

In addition, the plum flesh includes a plum bulgogi sauce, characterized in that the pulp obtained by mixing and ripening the plum and sugar in a 1: 1 weight ratio.

The plum extract contains a plum bulgogi sauce, characterized in that the sugar content is 56.2 Brix (Brix).

In addition, the plum flesh contains a plum fire meat sauce, characterized in that the sugar content is 41.87 brix.

The aged plum extract and plum flesh is mixed with ripening plum and sugar in a weight ratio of 1: 1 and then divided into pulp and extract mixture with bulgogi sauce.

In addition, the plum bulgogi sauce includes a bulgogi sauce, characterized in that consisting of bulgogi sauce 93 ~ 88% by weight, plum extract 7 ~ 12% by weight.

In addition, the plum bulgogi sauce includes bulgogi sauce 93-88% by weight, plum plum meat, characterized in that consisting of 7-12% by weight of plum meat.

In addition, the bulgogi sauce includes onion, leek, garlic, ginger, soy sauce, sugar, syrup, pepper, sesame seeds, sesame oil, sake lees, characterized in that comprises a bulgogi sauce.

Specifically, bulgogi sauce is prepared by the general method. Vegetables, such as onions, green onions, ginger, garlic, etc., are selected and washed, crushed, and then weighed by proportion and put into a pot. Soy sauce, starch syrup, sugar, pepper, sesame seeds, sesame oil, liquor and the like are measured and added thereto, and homogenized and sterilized by a conventional method. 5 to 20% by weight, preferably 10% by weight of plum meat or plum extract is uniformly mixed to prepare a barbecue sauce containing plums. When the plum extract of 5% by weight or less is used, the texture of bulgogi is significantly reduced, and when the extract of plum is used by 20% by weight or more, the sugar content is excessively high, resulting in a poor taste.

In addition, the method of producing plum bulgogi sauce consisting of the following steps. (1) bulgogi sauce; Mixing the plum extract selected from plum extract or plum flesh. (2) sterilizing the mixture of bulgogi sauce and plum additives.

In addition, the sterilization step (2) includes a method for producing plum bulgogi sauce, characterized in that the sterilization for 15 minutes at 100 ℃.

As described above, the bulgogi sauce manufacturing method using plum according to the present invention increases the utilization of the plum is difficult to be used in processed foods, by using this to provide a bulgogi sauce and its manufacturing method improved physicochemical quality and sensory preferences Can be.

The bulgogi sauce of the present invention can be stored for a long time by suppressing the deterioration of the product during distribution using a natural preservative using a plum, there is an advantage that can be cooked immediately at home or outdoors.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Materials and methods

1. Ingredients and bulgogi sauce manufacture

For bulgogi sauce, ingredients such as onion, green onion, garlic, ginger, soy sauce, sugar, syrup, pepper, sesame seeds, sesame oil, and seasoning were used. The plum products provided by Songgwangmaewon were divided into plum pulp and extract after removing the seeds of the plum, mixing and aging with sugar in a weight ratio of 1: 1, and their sugar content was pulp 41.87 Brix, extract 56.2 brix. Plum meat and extract was added to the prepared bulgogi sauce according to the ratio and sterilized at 100 ° C. for 15 minutes, and the same beef loin was used for the sensory evaluation.

Bulgogi sauce ingredients and content ratio Ingredients used Content (g) Onion  30.0 Green onion   5.0 Garlic   5.0 Ginger   4.0 Soy Sauce  25.0 Sugar  10.0 Starch syrup  15.0 Pepper   0.5 Sesame   1.0 Sesame oil   2.0 Rice wine   2.5 Total 100.0

2. pH  And Titratable acidity

The pH of the sample was measured using a pH meter (thermo orion 520, USA), titratable acidity was converted to citric acid content by neutralization titration with 0.1N NaOH solution.

3. Sugar and Mechanical Chromaticity

The sugar content of the sample was measured three times using a sugar meter (Atago N1, Japan). To measure the mechanical chromaticity of the sample, the source was repeatedly measured 10 times using a chromometer (Chromameter, CR-300, Minolta Co., Japan), and the Hunter (L value) brightness (white + 100 ↔ 0 black, a value (red +100 ↔ 0 ↔ -80 green), b value (yellow +70 ↔ 0 ↔- 80 blue. On the other hand, beef and sauce were mixed in a 2: 1 weight ratio, soaked for 30 minutes, and then the meat surface was measured in the same manner.

4. Total bacteria  And Coliform bacillus

Petri film (Microbiology products 3M health care, USA) was used to measure the total bacteria and coliforms of the samples, and the colonies which appeared after incubating for 48 hours in a 38 ° C thermostat were dispensed with 1 mL of the diluted samples. It was.

5. Sensory test

For sensory evaluation of bulgogi sauce, beef and sauce were mixed at a ratio of 2: 1, immersed for 30 minutes, and then cooked at 160 ° C. for 10 minutes using an electric pan, and used for evaluation. In the sensory test, 10 sensory testers rated the color, smell, and taste of the sample by 9-point scoring method (1 point: not very good, 4 points: decorating limit, 9 points: very good). On the other hand, the sensory test of the source for the expiration date was evaluated by the difference test with the reference sample for 10 sensory test personnel. That is, the score of 1-5 points | pieces was given compared with the sample stored at another temperature using 4 storage samples as a control. However, the 4 stored samples were fixed to 4.0 points on the assumption that there was no change in quality as a reference sample, and 2.3 points were used as the point at which the product value of the product was lost.

6. Identification of quality indicator components and prediction of shelf life

The quality characteristics according to the storage temperature and duration of the sample were analyzed by the overall palatability and regression analysis of the sensory tests. The reaction rate constant (k) was obtained from the slope of the straight line obtained in the reaction period by the following equation (1).

---------- (1)

---------- (One)

   where, C; measurements at time t

C ₀ ; measurements at time t ₀

           k; rate constant

           t; reaction time (week)

The slope of the straight line obtained by modifying Arrhenius equation (2) and then plotting ln K as the Y axis and 1 / T as the X axis by linear regression analysis according to equation (3) [-Ea / R] Was modified and the activation energy was obtained from equation (4).

----------- (2)

----------- (2)

                 Ae; Arrhenius constant

                 Ea; activation energy (cal / mol)

                 R; gas constant (1.986 cal / mol)

                 T; absolute reaction temperature (oK)

                 K; reaction rate constant

taking ln,

------------ (3)

------------ (3)

------------ (4)

------------ (4)

In addition, Q ₁₀ -value can be obtained from the following equation (5) which is a relationship between activation energies, and can also be obtained from the following equation (6) which is a relationship with the reaction constant for each temperature.

------------ (5)

------------ (5)

------------ (6)

------------ (6)

Q ₁₀ ; Q ₁₀ -value

                  Ea; activation energy (cal / mol)

                  R; gas constant (1.986 cal / mol)

                  T; absolute reaction temperature (oK)

                  k; rate constant

From the equation (6), Q ₁₀ -value was obtained using the reaction constant, and shelf-life at each temperature was obtained using this Q ₁₀ -value.

Examples 1 to 3 Bulgogi sauce containing plum flesh

Bulgogi sauce was prepared with the composition as described in Table 1, and the prepared bulgogi sauce and plum flesh was combined as shown in Table 2.

Content ratio of bulgogi sauce and plum flesh of Examples 1 to 3 object Bulgogi sauce: plum meat (wt%) Example 1 95: 5 Example 2 90: 10 Example 3 80: 20

Example  Bulgogi sauce with 4 ~ 6 plum extract

Bulgogi sauce was prepared with the composition as described in Table 1, and the prepared bulgogi sauce and plum extract was combined as shown in Table 3.

Content ratio of bulgogi sauce and plum extract of Examples 4 to 6 object Bulgogi Sauce: Plum Extract (wt%) Example 4 95: 5 Example 5 90: 10 Example 6 80: 20

Comparative example  1 ~ 2. Bulgogi sauce

Roasted meat sauce of the composition as described in Table 1 which does not contain a plum extract or plum pulp. In the case of Comparative Example 1, it was prepared in the same manner as in Examples 1 to 3, and Comparative Example 2 was prepared in the same manner as in Examples 4 to 6.

Experimental Example  1. Physical and chemical and biochemical property evaluation

1) Bulgogi sauce with plum flesh

Quality characteristics of bulgogi sauce according to the addition ratio of plum flesh is shown in Table 4. As the amount of plum flesh increased, the pH of the sauce was pH 5.36 in Comparative Example 1, in which the plum flesh was not added, and Example 3 containing 20% by weight of plum flesh decreased to pH 4.30. The titratable acidity was 0.59% for Comparative Example 1 without adding plum flesh, and Example 3 with 20% by weight of plum flesh increased to 1.32%. This is due to the organic acid contained in the plum, the more the amount of their addition, the pH was decreased and the titratable acidity was increased.

The sweetness of the bulgogi sauce did not change significantly with the amount of plum. The color of the bulgogi sauce is one of the important factors that determine quality. As the addition rate of the plum flesh increased, the L value and the red value (a value) increased and the yellow value (b value) decreased in the mechanical chromaticity of the sample. As a result, as the amount of the plum flesh increased, the dE value (E value) indicating the overall color difference tended to increase slightly. Total and E. coli groups were not detected in all samples.

Properties of Bulgogi Sauce with Added Plum Fruit object Comparative Example 1 Example 1 Example 2 Example 3 Property Plum flesh content (% by weight) 0 5 10 20 pH  5.36  4.91  4.64  4.30 Total acidity (%)  0.59  0.79  0.97  1.32 Sugar content (Brix) 36.10 36.30 36.80 37.20 Chromaticity change
Hunter's parameter L value 32.69 33.40 34.29 36.85 Redness (a value)  0.69  0.88  0.66  0.79 B value  0.33  0.31  0.29 -0.40 DE value  0.00  0.74  1.60  4.23

2) Bulgogi sauce with added plum extract

  Quality characteristics of bulgogi sauce according to the ratio of the addition of plum extract is shown in Table 5. Comparative Example 2 without the plum extract showed a pH of 5.32, while Example 6 with 20% by weight of plum extract showed a pH of 4.38. It was found that the pH of the source decreased as the amount of the extract added increased. The titratable acidity increased by 0.54% in Comparative Example 2, which contained no plum extract, to 0.94% in Example 6, which added 20% by weight of plum extract, and the sugar content of Comparative Example 2, which did not contain plum extract, was 36.15. % Was added, and Example 6 having 20% by weight of plum extract increased to 41.40%. These changes were similar to those of physicochemical properties with the addition of plum flesh, and the sugar content of the extract (56.20 brix) was slightly higher than the plum flesh (41.87 brix). On the other hand, as the addition rate of the plum flesh increased, the brightness of the sample increased and the redness and yellowness decreased, indicating a slight increase in the dE value indicating the overall color difference. Total and E. coli groups were not detected in all samples.

Properties of Bulgogi Sauce Added with Plum Extract object Comparative Example 2 Example 4 Example 5 Example 6 Property Plum Extract Content (wt%) 0 5 10 20 pH  5.32  4.82  4.60  4.38 Total acidity (%)  0.55  0.62  0.70  0.94 Sugar content (Brix) 36.15 37.55 38.75 41.40 Chromaticity change
Hunter's parameter L value 32.69 32.52 32.70 33.33 Redness (a value)  0.69  0.69  0.56  0.45 B value  0.33  0.13  -0.22 -0.50 DE value  0.00  0.26  0.56  1.08

Experimental Example  2. Bulgogi sauce and beef combination

1) Combine bulgogi sauce with plum meat and beef

After mixing and immersing the beef and the bulgogi sauce in a ratio of 2: 1, the change in color of the beef surface according to the addition ratio of plum meat was measured (Table 6). As the amount of plum flesh increased, the lightness, redness, and yellowness of the beef all increased, and the comparative example without the plum flesh was found to be 34.88, redness 8.41, and yellowness 9.70. Example 3 added was confirmed as lightness 38.81, redness 10.87, yellowness 15.11. On the other hand, as a result of sensory evaluation of the Example and Comparative Example, the color, smell, taste, texture of all in Example 2 added 10% by weight of the plum flesh, the overall preference also showed the highest score of 7.11 points. As a result, the ratio of about 10% by weight of plum meat to Bulgogi sauce was considered to be the best as a result of physicochemical and sensory properties.

Properties of Bulgogi with Bulgogi Sauce Added with Plum Fruit object Comparative example Example 1 Example 2 Example 3 Property Plum pulp content (wt%) 0 5 10 20 Chromaticity change
Hunter's parameter L value 34.88 37.96 38.16 38.81 Redness (a value)  8.41  9.95  9.31 10.87 B value  9.70 11.11 11.41 15.11 DE value  0.00  3.72  3.80  7.12 Sensory evaluation
(Sensory properties) Color 6.67 6.67 7.11 6.78 Flavor 5.44 6.11 6.89 6.33 Taste 6.00 6.00 7.00 6.00 Texture 5.22 5.44 7.00 6.00 Acceptability 5.67 6.22 7.11 6.17

2) Combine bulgogi sauce with added plum extract with beef

The color change of the beef surface according to the addition ratio of the plum extract is shown in Table 7. The lightness, redness, and yellowness of the beef were all increased as the amount of the extract increased, and the lightness of Example 40, which was added 20% by weight of plum extract at lightness 34.88, redness 8.41, and yellowness 9.70 of Comparative Example 2, was 40.67, Redness of 13.32 and yellowness of 11.35 were confirmed. On the other hand, as a result of sensory evaluation of the sample, the color, smell, taste, and texture were all high in Example 5, in which 10% by weight of plum extract was added, indicating that the overall preference was also the highest with 7.33 points. As a result, the addition of plum extract to the bulgogi sauce was found to be the best ratio of about 10% by weight.

Properties of Bulgogi with Bulgogi Sauce Added with Plum Extract object Comparative Example 2 Example 4 Example 5 Example 6 Property Plum extract content (wt% 0 5 10 20 Chromaticity change
Hunter's parameter L value 34.88 36.27 38.41 40.67 Redness (a value)  8.41  9.14 10.66 13.32 B value  9.70  11.79 11.18 11.35 DE value  0.00  2.62  4.43  7.77 Sensory evaluation
(Sensory properties) Color 6.67 8.11 8.67 5.33 Flavor 5.44 6.11 7.11 5.67 Taste 6.00 6.56 7.07 5.67 Texture 5.22 5.89 7.44 5.22 Acceptability 5.67 6.89 7.33 5.44

Experimental Example  3. Quality experiment of bulgogi sauce

The physicochemical quality and organoleptic preferences of Bulgogi sauce were investigated with the addition of plum pulp and extract. As a result, the quality of the sauce was similar in the two samples, but the physical properties were slightly better in the sample added with the extract than the flesh added, and the sensory scores were excellent in the sample added with 10% by weight of the flesh and the extract. In consideration of a relatively high score in texture, it was found that the use of the plum extract at a concentration of 10% by weight showed the best taste. Plum extract was added to the bulgogi sauce at a concentration of 10% by weight to confirm the quality characteristics of the sauce over temperature and time.

1) pH change

The pH change with storage temperature and duration of the sample is shown in Table 8. In general, the pH of a sample affects the growth of microorganisms and the production of enzymes, and therefore has a significant impact on the quality of the source. The initial pH of the sample was 4.57, but at 7 weeks of storage it ranged from 4.53 to 4.37. As such, the pH of the source did not change significantly over the storage period, but tended to decrease slightly.

PH change according to the storage temperature and storage period of Example 6 Storage temperature (℃) Storage period (weeks) 0 2 4 6 8 10 12 4 4.57 4.57 4.57 4.56 4.54 4.53 4.53 10 4.57 4.58 4.58 4.55 4.53 4.53 4.51 20 4.57 4.58 4.59 4.54 4.51 4.48 4.50 30 4.57 4.57 4.59 4.55 4.50 4.48 4.48 40 4.57 4.56 4.57 4.49 4.47 4.48 4.47 50 4.57 4.55 4.53 4.44 4.38 4.36 4.37

2) change in sugar content

As a result of measuring the change in sugar content of the sample (Table 9), a maximum value of 39.63 Briggss and a minimum 38.40 Briggss during the storage period showed almost constant values during the storage period of 12 weeks. This slight change in storage is considered to be an error due to the sample and the measuring device, and the storage temperature and duration do not seem to have a significant effect on the sweetness of the sample.

Changes in sugar content according to storage temperature and storage period of Example 6 Storage temperature (℃) Storage period (weeks) 0 2 4 6 8 10 12 4 38.67 38.70 38.67 38.77 38.97 39.30 38.73 10 38.67 38.65 38.40 38.93 39.07 38.87 38.25 20 38.67 38.63 38.57 38.83 38.67 39.07 38.18 30 38.67 38.47 38.63 38.87 38.93 39.63 38.03 40 38.67 38.60 38.53 39.00 39.13 38.30 38.12 50 38.67 38.50 38.67 39.07 38.87 39.13 38.60

3) pH change

Table 10 shows the change of acidity according to storage temperature and storage period. In general, foods have a lower pH due to an increase in organic acids generated during storage and fermentation, and an increase in acidity. As a result of measuring the acidity change according to the storage of the source, the acidity of the sample at the beginning of storage was 0.69%, but it was increased overall from 0.75 to 0.92% after 12 weeks of storage. On the other hand, the increase in acidity was apparent at higher storage temperatures.

Acidity Change According to Storage Temperature and Storage Period in Example 6 Storage temperature (℃) Storage period (weeks) 0 2 4 6 8 10 12 4 0.69 0.70 0.70 0.70 0.70 0.73 0.75 10 0.69 0.70 0.70 0.70 0.71 0.73 0.75 20 0.69 0.70 0.70 0.69 0.71 0.74 0.76 30 0.69 0.70 0.71 0.70 0.71 0.74 0.80 40 0.69 0.71 0.72 0.73 0.74 0.77 0.81 50 0.69 0.71 0.74 0.77 0.81 0.86 0.92

4) Mechanical chromaticity change

The mechanical chromaticity change according to the storage of the sample is shown in Table 11. During the storage period, the brightness of the sample ranged from 32.83 to 25.93, indicating that the storage temperature increased and decreased slightly as the storage period increased, but remained constant without large changes. The redness of the sample ranged from 0.50 to 5.89, indicating that the storage temperature increased and increased as the storage period increased. . The yellowness of the sample was -0.24 at the beginning of storage, but increased in the range of 4.88 ~ 10.33 at 12 weeks of storage. As a result of the observation of the overall chromaticity change, the higher the storage temperature during the storage period, the greater the change in color, and the largest change in the sample at the storage temperature of 50 ° C. Continued to increase.

Changes in Mechanical Chromaticity According to Storage Temperature and Storage Period of Example 6 Chromaticity change
Hunter's parameter Storage temperature
(℃) Storage period (weeks) 0 2 4 6 8 10 12 brightness
(L value)  4 32.83 32.69 31.35 30.01 30.06 29.33 29.20 10 32.83 31.73 31.52 30.33 30.18 29.72 29.27 20 32.83 31.39 30.69 29.96 29.76 29.61 29.10 30 32.83 31.81 30.45 29.37 29.20 29.92 29.21 40 32.83 31.95 29.08 27.95 27.34 27.17 27.28 50 32.83 31.62 27.96 26.46 26.31 26.32 25.93 Redness
(a value)  4 0.50 0.59 2.45 2.89 3.32 3.27 3.98 10 0.50 0.54 2.86 3.62 3.70 3.87 4.12 20 0.50 0.58 3.55 4.23 4.46 4.04 4.46 30 0.50 0.59 3.71 4.54 4.53 4.68 5.02 40 0.50 0.82 4.46 4.30 4.84 4.55 5.55 50 0.50 0.88 4.68 4.44 4.52 5.37 5.89 Yellow road
(b value)  4 -0.24 -0.18 2.79 2.81 3.10 3.89 4.88 10 -0.24 -0.10 3.70 3.63 3.93 4.13 5.65 20 -0.24 -0.13 4.91 4.87 5.44 6.66 7.78 30 -0.24 -0.05 7.97 8.17 8.91 8.53 9.72 40 -0.24 0.20 8.05 8.03 9.34 9.62 9.97 50 -0.24 0.27 8.91 9.47 10.10 9.79 10.33 Full color
(E value)  4 0.00 0.18 3.90 4.79 5.18 6.08 7.18 10 0.00 1.11 4.78 5.56 5.89 6.33 7.78 20 0.00 1.45 6.36 7.06 7.57 9.76 9.69 30 0.00 1.04 9.13 9.95 10.64 10.14 11.52 40 0.00 1.03 9.92 10.33 11.86 12.07 12.67 50 0.00 1.37 11.18 12.26 12.87 12.91 13.73

5) total and coliform group changes

Microorganisms were not detected as a result of measurement of total and coliform changes during storage of sterile bulgogi sauce. This trend was maintained during the storage period and also met the criterion that the bacteria and E. coli populations of the source in the food industry should be negative.

6) sensory changes

The sensory ratings of the samples with respect to storage temperature and duration were observed. The samples stored at 4 ° C. were scored for the 10 ° C., 20 ° C., 30 ° C., 40 ° C., and 50 ° C. storage samples, and the sensory score of 2.3 was used as the point at which the value of the product was lost. As a result, the sensory scores of all samples showed 2.3 points or more for 12 weeks, and the samples stored at 50 ° C. received the lowest overall scores. On the other hand, the storage temperature of 40 ℃ and 50 ℃ stored samples showed a larger change in the sensory color, smell and taste than other samples from the beginning of the storage, it was confirmed that the storage temperature has a significant influence on the sensory evaluation of bulgogi sauce .

Sensory Changes According to Storage Temperature and Storage Period of Example 6 Sensory evaluation
(Sensory properties) Storage temperature
(℃) Storage period (weeks) 0 2 4 6 8 10 12 Color  4 4.00 4.00 4.00 4.00 4.00 4.00 4.00 10 4.00 4.00 4.00 3.90 3.90 4.00 3.80 20 4.00 4.00 3.90 3.80 3.80 3.80 3.58 30 4.00 3.96 3.80 3.80 3.70 3.80 3.58 40 4.00 3.90 3.80 3.80 3.80 3.74 3.50 50 4.00 3.84 3.80 3.60 3.40 3.52 2.92 smell
(Flavor)  4 4.00 4.00 4.00 4.00 4.00 4.00 4.00 10 4.00 4.00 3.90 3.90 3.90 3.96 3.69 20 4.00 4.00 3.88 3.80 3.90 3.84 3.67 30 4.00 3.90 3.62 3.80 3.70 3.70 3.67 40 4.00 3.63 3.74 3.70 3.70 3.66 3.59 50 4.00 3.61 3.70 3.70 3.40 3.40 3.31 Taste  4 4.00 4.00 4.00 4.00 4.00 4.00 4.00 10 4.00 3.81 3.94 3.90 3.90 3.94 3.67 20 4.00 3.94 3.90 3.80 3.90 3.72 3.64 30 4.00 3.81 394 3.84 3.70 3.66 3.47 40 4.00 3.71 3.52 3.50 3.40 3.50 3.48 50 4.00 3.81 3.50 3.10 3.20 3.24 3.28 Acceptability  4 4.00 4.00 4.00 4.00 4.00 4.00 4.00 10 4.00 3.94 3.94 3.90 3.90 3.88 3.70 20 4.00 3.91 3.92 3.90 3.90 3.80 3.61 30 4.00 3.75 3.70 3.70 3.70 3.70 3.40 40 4.00 3.51 3.54 3.50 3.54 3.48 3.34 50 4.00 3.56 3.50 3.50 3.20 3.28 3.08

7) Quality Indicator Selection

The regression equations and correlation coefficients for overall palatability, pH, sugar content, acidity and mechanical chromaticity were determined from the sensory test results to select the quality change components of Bulgogi sauce (Table 13). R ² of each analysis item ranged from 0.0083 to 0.7192. In case of acidity, the value of storage was increased according to storage conditions, indicating a relatively high correlation with a correlation coefficient of 0.7192. Therefore, the expiration date was calculated by setting the sensory test results and the acidity indicating the highest significance as the quality index of this sample.

Quality Indicator Calculation Quality factor Regression (Regression equation ¹⁾⁾ Correlation Coefficient (R ² ) pH Y = 0.1899X + 3.8171 0.6143 Sugar content Y = 0.1167 X + 38.2699 0.0083 Total acidity Y =-0.1739X + 1.3769 0.7192 Hunter's L value Y = 6.6599 X + 5.1738 0.6680 Hunter's a value Y =-4.4732 X + 19.8468 0.3890 Hunter's b value Y =-11.4482 + 47.6506 0.5411 E value Y =-13.7521 X + 57.9201 0.5561

¹⁾ X; Quality value, Y; Overall palatability of sensory test

8) Expiry date forecast

Before predicting the expiration date, the increase rate of acidity value was calculated by dividing the increase of acidity value according to storage period by the 0th order and the 1st reaction for each temperature section. As shown in Table 14 below, the correlation coefficient of the acidity value was higher in both the 0th and 1st reactions, but was slightly higher in the 1st reaction, indicating that the change in acidity was according to the 1st equation. The Q ₁₀ value (Q ₁₀ -value) was obtained from the reaction constant for each temperature of the primary reaction (Table 14). As a result of calculating the Q ₁₀ value by using the reaction constant for each temperature, the shelf life was estimated to be 91.12 weeks at 10, 76.43 weeks at 20, 57.19 weeks at 30, 47.32 weeks at 40, and 23.74 weeks at 50, respectively.

Regression Equation According to Storage Temperature of Example 4 Reaction order Storage temperature (℃) Regression equation Correlation Coefficient (R ² ) Zero-order reaction (Zero order ²⁾⁾ 4 Y = 0.0043X + 0.6843 0.7347 10 Y = 0.0045X + 0.6846 0.8311 20 Y = 0.0054X + 0.6807 0.7401 30 Y = 0.0073X + 0.6775 0.6912 40 Y = 0.0089X + 0.6850 0.9218 50 Y = 0.0189X + 0.6721 0.9700 1st reaction
(First order ^{3 )} ) 4 Y = 0.0026X-0.1645 0.7387 10 Y = 0.0027X-0.1642 0.8367 20 Y = 0.0032X-0.1666 0.7420 30 Y = 0.0043X-0.1681 0.7033 40 Y = 0.0052X-0.1634 0.9329 50 Y = 0.0104 X-0.1690 0.9823

Shelf life according to the storage temperature of Example 4 Storage temperature
(℃) Reaction rate constant
(K) Distribution period
(week) Q ₁₀ values (Q ₁₀ -value) 10 0.0027 91.12 ²⁾ 10-20: 1.1922 20 0.0032 76.43 ²⁾ 20-30: 1.3364 30 0.0043 57.19 ²⁾ 30-40: 1.2086 40 0.0052 47.32 ²⁾ 40-50: 1.9932 50 0.0104 23.74 ³⁾

³⁾ Value obtained by regression analysis of sensory test data at 50 ℃

 Y =-0.0646X + 3.8336 (X; storage period, Y; overall acceptability)

 2.3 =-0.0646X + 3.8336 ∴X = 23.74

²⁾ calculated by multiplying each temperature value step-by-step Q ₁₀ in the storage period of the previous step

 40 ° C.; 23.74 x 1.9932 = 47.32, 30 ° C; 47.32 × 1.2086 = 57.19,

 20 ° C.; 57.19 x 1.3364 = 76.43, 10 ° C; 76.43 × 1.1922 = 91.12

All. Manufacturing Process Diagram

The manufacturing process of the bulgogi sauce is shown in FIG. Onion, leeks, garlic, and ginger are among the raw materials for the sauce, requiring cleaning and cutting processes. The prepared material is weighed according to the blending ratio, and then, the plum extract is weighed at a concentration of 10% by weight, and blended and mixed. The finished bulgogi sauce is sterilized at 100 ° C. for 15 minutes after being injected and sealed in the prepared bottle (FIG. 2). Bulgogi sauce prepared in this way can be shipped as a finished product after packaging, the shelf life was set to about 76.43 weeks in the case of 20 ℃, the distribution conditions at room temperature.

la. Quality Comparison with Commercial Products

The quality of the bulgogi sauce (Example 5) containing 10% by weight of plum extract and the various products on the market were compared (Table 15). Commercially available bulgogi sauce was the most commercially available A, B and C company products purchased at similar times of manufacture and used for experiments. As a result of physicochemical characterization, pH was measured as 4.61 in the prototype, 4.32 ~ 5.09 in the commercial product, 0.70% in the proper acidity, and 0.35 ~ 0.90% in the commercial product. There was no difference. The sugar content was slightly lower than the 39.00 Brix of the prototype compared to the 46.80 ~ 49.00 Brix range of the commercial product. In the case of mechanical chromaticity, the brightness of the prototype was slightly higher than that of the commercial product, but no significant change was found between the samples. Meanwhile, as a result of microbiological test of the product, all samples were confirmed to be negative for total bacteria and E. coli, which also met the criteria that the bacteria and E. coli group of the source in the food industry should be negative. As a result of sensory evaluation of Bulgogi using each sauce, the color ranged from 5.83 to 6.63, the smell from 5.42 to 7.00, the taste from 5.50 to 7.00, and the texture from 6.17 to 6.63. Good smell from the smell. As a result, the overall acceptability was evaluated to be 7.08 points higher than other commercial products. As a result, the prototype containing plum did not show a big difference in quality characteristics compared to the commercial product, but it was evaluated to be excellent in sensory characteristics.

Comparative evaluation of an Example and the comparative example currently being sold object Example 5 A company Company B Company C Physical and chemical evaluation pH 4.61 4.75 5.09 4.32 Total acidity (%) 0.70 0.56 0.35 0.90 Sugar content (Brix) 39.00 49.00 46.80 47.00 L value 32.07 28.95 30.80 30.06 Redness (a value) 0.56 -0.13 0.68 0.57 B value -0.21 -2.58 -0.40 -1.73 Sensory evaluation Color 6.83 6.83 6.50 5.83 Flavor 7.00 5.67 5.42 5.67 Taste 7.00 6.67 5.50 6.17 Sour taste 6.67 6.17 6.83 6.67 Acceptability 7.08 6.83 5.33 6.00

The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of the present invention.

1 is a manufacturing process of plum bulgogi sauce.

Figure 2 is a picture of the finished plum bulgogi sauce.

Claims (10)

It consists of bulgogi sauce 80-95% by weight and 5 ~ 20% by weight of plum additives selected from plum extract or plum meat, The bulgogi sauce is 25 to 35% by weight onion, 3 to 10% by weight, 3 to 10% by weight garlic, 3 to 10% by weight ginger, 20 to 30% by weight soy sauce, 5 to 15% by weight sugar, 10 to 20 starch syrup Weight%, pepper 0.1-1.0% by weight, sesame 0.1-5.0% by weight, sesame oil 0.1-5.0% by weight and 0.1 ~ 5.0% by weight sake bulgogi sauce characterized in that it comprises. The plum bulgogi sauce according to claim 1, wherein the plum additives are obtained by mixing and ripening plum and sugar in a 1: 1 weight ratio, and then separating them with plum extract or plum flesh. delete delete delete delete delete delete (1) mixing 80-95% by weight of bulgogi sauce and 5-20% by weight of plum additives selected from plum extract or plum meat, and (2) sterilizing the mixture at 100 ° C. for 10-20 minutes, The bulgogi sauce is 25 to 35% by weight onion, 3 to 10% by weight, 3 to 10% by weight garlic, 3 to 10% by weight ginger, 20 to 30% by weight soy sauce, 5 to 15% by weight sugar, 10 to 20 starch syrup Weight%, pepper 0.1-1.0% by weight, sesame 0.1-5.0% by weight, sesame oil 0.1-5.0% by weight and 0.1-5.0% by weight of sake, characterized in that the method of producing plum bulgogi sauce of claim 1. delete

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