KR20120009615A - Composition of Bulgogi sauce containing Angelica gigas Nakai extract and salted liquid of Prunus mume - Google Patents

Abstract

PURPOSE: A bulgogi(roasted beef) sauce composition is provided to improve the storage property and the taste of bulgogi, and to soften the texture of beef. CONSTITUTION: A bulgogi(roasted beef) sauce composition contains 21.24-39.24wt% of soy sauce, 21,24-39-24wt% of sugar, 2,23-6.23wt% of garlic granules, 0.5-1.9 sesame seed powder, 1.41-3.41wt% of water, 0.04-0.44wt% of black pepper powder, 0.5-1.9 sesame seed oil, and 21.24-39.24wt% of angelicae radix extract. 5-20wt% of soy sauce is replaced with a salted Japanese apricot liquid. The sweetness of the angelicae radix extract is 5-7 Brix. The salinity of the salted Japanese apricot liquid is 4.24-6.24%.

Description

Composition of Bulgogi sauce containing Angelica gigas Nakai extract and salted liquid of Prunus mume

The present invention relates to a bulgogi sauce composition, and more particularly to a bulgogi sauce composition containing Angelica extract and pickled plums.

 At present, Korea is suffering from various adult diseases due to the gradual collapse of the traditional eating culture due to the improvement of income level and lifestyle changes. As a result, a well-being wind for health is increasing, and there is a growing demand for health functional foods. Korea has been using medicinal herbs as food for a long time since the idea of medicinal mobilization, and even now, efforts are being made to make processed foods using medicinal herbs according to the needs of health-oriented consumers. However, the use of herbal medicines in the food industry is still limited, and most of the self-consumed herbal medicines are used as supplements for health supplement foods or favorite foods, beverages, alcoholic beverages, and teas. Currently, functional foods, health supplements, and various functional herbal products are actively developed due to the needs of health-oriented consumers, but the degree of direct use in diet is very weak.

On the other hand, Bulgogi is a popular food that is widely known to both Koreans and foreigners along with ribs as one of the traditional Korean dishes. Recently, it is expanding its consumer base to packaged foods or ready-to-cook foods. However, the bulgogi sauce developed by using the bulgogi sauce composition and herbal medicine that is endowed with functionality and palatability has been weakly developed.

Therefore, the present invention is to develop and provide a bulgogi sauce composition is given the flavor and functionality using the herbal medicine.

In order to achieve the above object, the present invention is soy sauce 21.24 ~ 39.24 wt%, sugar 21.24 ~ 39.24 wt%, garlic granules 2.23 ~ 6.23 wt%, sesame powder 0.5 ~ 1.9 wt%, water 1.41 ~ 3.41 wt%, pepper 0.04 ~ Bulgogi characterized in that the composition of 0.44% by weight, sesame oil 0.5-1.9% by weight and Angelica extract 21.24-39.24% by weight, 5 to 20% by weight of the total amount of the soy sauce is replaced by pickled plums Provide a source composition.

Hereinafter will be described in detail for solving the problems of the present invention.

The present invention provides a barbecue sauce composition comprising a Angelica extract and pickled plum pickles to provide a barbecue sauce composition plus flavor and functionality.

In the present invention, the addition amount of Angelica extract was derived from the results of several preliminary experiments, and was set at the same amount as the amount of soy sauce added. The addition ratio of the pickled plum salt was also set through preliminary experiments, and the appropriate amount was calculated by subtracting the amount of the soy sauce according to the amount of the added pickled plum salt. In the preliminary experiments, the addition of less than 5% of pickled plum salt compared to soy sauce did not show any sensory difference, so 5% was used as the minimum amount. More than 20% was evaluated as low sensory preference, and 20% was set as the maximum amount. .

On the other hand, the Angelica extract used in the present invention is most preferably 5-7 ° brix, the plum salt pickling is preferably 4.24% to 6.42% salinity. At this time, the pickled plum solution is most preferably left at room temperature for 12 to 18 hours, and then soaking for 0.5 to 1.5 hours; Collecting the immersed plums to remove water, and placing them in a container, adding 15 to 21% by weight of salt to the plum weight; After adding the salt, the step of storing at room temperature for 5-9 days; And, after the room temperature storage, refrigerated at 18 ℃ for 24 to 24 days, and filtering; it is good to use the obtained from the process comprising a.

On the other hand, in the present experimental example, in order to see how the addition of Angelica extract and pickled plum salts on the quality characteristics of bulgogi sauce, the pH, sugar content, salinity, color and the preparation of the Bulgogi sauce added with Angelica extract and plum pickled salt The shear force of the bulgogi was measured.

As a result of measuring the pH, sugar content and salinity of Bulgogi sauce added with Angelica extract and pickled plum salt, pH and sugar content decreased and salinity increased as the amount of pickled plum salt increased. The chromaticity showed a tendency to increase L value (brightness) as the amount of pickled plum was increased, but there was no significant difference, and the a value (redness) tended to increase significantly and b value ( Yellowness) tended to increase significantly in general.

As a result of measuring the shear force of Bulgogi seasoned meat marinated in Bulgogi sauce added with Angelica extract and pickled plums, the hardness of Bulgogi was the highest. The hardness of bulgogi was measured to be significantly lower. (p <.01)

On the other hand, in the following experimental example, the change of pH, sugar content, salinity, color and total bacterial counts of Bulgogi sauce by storage period were measured to see how the addition of Angelica extract and pickled plum pickles affected the quality characteristics of Bulgogi sauce. .

Changes of pH, sugar content and salinity of Bulgogi source added with Angelica Extract and Pickled Plum Salts were stored. As a result of measuring the pH change with the storage period, it did not show a change with the storage period.

As a result of the measurement of sugar, the addition of 10% plum pickled salt did not show significant decrease according to the storage period, whereas the addition of plum pickled salt and 5%, 15% 20% added pickled plum was significant according to the storage period. It showed a tendency to be lowered (p <.05, p <.001).

As a result of the salinity measurement, no addition of plum pickled pickled plum showed no change according to storage period, and 5% added pickled plum and 15% added pickled plum tended to decrease with longer storage period. However, there was no statistically significant difference. On the other hand, the 10% addition and 20% addition of plum pickling solution showed a tendency to gradually increase from the 10th day of storage, and slightly higher than the day of the preparation on the 50th day of storage (p <.05).

On the other hand, in order to measure the change in chromaticity according to the storage period, the change of L value (brightness), a value (redness), and b value (yellowness) was measured.

As a result of the measurement of L value, the 10% and 15% additions of the pickled plums showed significant differences at the levels of p <.05 and p <.01, respectively. The experimental group showed no significant change.

As a result of the measurement of a value, all samples showed a tendency to decrease rapidly with storage period regardless of the addition of pickled plum.

As a result of the measurement of b value, all samples were lowered according to the storage period regardless of the addition of pickled plum.

On the other hand, the change in the total bacterial count according to the storage period was measured.

On the day of storage, all samples were 10 ⁴ CFU / mL, but the plum pickled salt-free solution increased from 10 days to 10 ⁵ CFU and maintained at 40 days until 10 ⁶ CFU. Addition of 5% plum pickled plum was measured at 10 ⁴ CFU until 30 days of storage, but increased to 10 ⁵ CFU at 40 days of storage and 10 ⁶ CFU at 50 days of storage. Plum pickling solution 10% added, 15% added increased from 40 days to 10 ⁵ CFU storage to maintain the level until 50 days of storage. The 20% supplements maintained 10 ⁴ CFU until 40 days of storage and then measured at 10 ⁵ CFU on the 50th day of storage, indicating the lowest growth rate.

To summarize the quality characteristics of the bulgogi sauce and the quality characteristics according to the storage period as described above, the bulgogi sauce of the present invention to which the Angelica extract and plum pickling solution is added to soften the meat by lowering the hardness of the bulgogi, It was confirmed that the storage period showed a tendency to suppress the growth of microorganisms.

On the other hand, as a result of sensory evaluation of the bulgogi sauce composition and bulgogi using the same of the present invention, the addition of the Angelica extract and pickled plum pickling affects the smell of the bulgogi sauce, It was confirmed that there was no difference in phosphorus. Salty taste was strongly evaluated as the amount of pickling of pickled plum was increased, and bitter taste did not show a significant difference among the added groups.

The sensory preferences of Bulgogi marinated in Bulgogi Sauce added with Angelica Extract and Pickled Plum Pickles were not significantly different according to the addition of Pickled Plum Pickles. The addition of 10% plum pickled plum and 5% plum pickled plum was highly evaluated. In the item of texture, the plum pickled salt-free group showed the lowest value, whereas the plum pickled salt added group showed a relatively high preference (p <.05), and the overall preference was higher than the plum pickled salt-free group. Plum pickled salt added group showed high preference (p <.05). From the above sensory evaluation, it was confirmed that the addition of pickled plums increases the taste, texture and overall acceptability of the bulgogi sauce and the bulgogi.

As described above, the bulgogi sauce composition of the present invention contains the Angelica extract and pickled plums to soften the meat quality of the bulgogi, improve shelf life, and enhance taste, texture and overall sensory taste.

1 is a diagram showing the shear force of the bulgogi marinade meat prepared by using the bulgogi sauce added with Angelica extract and pickled plums.
Figure 2 is a diagram showing the pH change according to the storage period of bulgogi source added Angelica extract and pickled plum salt.
Figure 3 is a diagram showing the change in sugar content by storage period of Bulgogi sauce added with Angelica extract and pickled plum salt.
Figure 4 is a view showing the salinity change of each bulgogi source of added Angelica extract and pickled plum salt.
Figure 5 is a diagram showing the sensory preferences of bulgogi prepared using the bulgogi sauce added to Angelica extract and pickled plums.

Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.

Manufacturing example  1: Angelica Extract Preparation

Dong-gu was purchased from Pyeongchang-san, Gangwon-do, Korea. Angelica was extracted three times in hot water. Firstly, 500 g of Angelica sinus was put in 5 L of water, extracted with hot water for 4 hours, and then filtered through a double-ply cotton cloth to prepare a primary extract. At the time of the second extraction, 5 L of water was added to the Angelica after primary extraction and extracted for 2 hours. At the time of the third extraction, 3 L of water was added to the Angelica after the second extraction and filtered. The concentration of Angelica extracted from the hydrothermal three times was 6 ° brix.

Manufacturing example  2: plum Pickling solution  Produce

Plum was purchased and used at Cheongju-si Traditional Market on June 11, 2009, and salt was used for Daesang Salt.

For the preparation of pickling plum (white plum), 5 kg of plum was first purchased the day before the preparation and left at room temperature for 15 hours. Thereafter, it was soaked for about 1 hour to remove water, salt (18% of plum weight) was added, and pressed with a 10 kg stone. Pickled plums were stored at room temperature for 7 days and then at 4 ° C. for 21 days. Thereafter, only the pickling liquor was filtered and used as a sample. The salinity of the pickled plum solution prepared by this method was 5.24%.

Example  1 to Example  4: bulgogi sauce manufacturer

Basic bulgogi seasoning for the preparation of bulgogi sauce was prepared according to the recipe shown in Table 1 by adding the Angelica extract.

Ingredients   g (% by weight) Soy Sauce 500 (30.24) Yellow sugar 500 (30.24) Ground garlic 70 (4.23) Powdered sesame seeds 20 (1.20) Refined rice wine 40 (2.41) Pepper 4 (0.24) Sesame oil 20 (1.20) Angelica extract from Preparation Example 1 ( Angelica gigas Nakai extract) 500 (30.24) Yield 1,654 (100.0)

The addition amount of Angelica extract (Manufacturing Example 1) was set through several preliminary experiments (soy sauce: Angelica extract 1: 1). The ingredients used to make the bulgogi sauce were Songsong Jinjang Soy Sauce (salinity 3.62%), Cheil Jedang Hwangbaek-dang, Ottogi Pepper, Haedom Sesame Oil, Doosan Whitening Restoration, and garlic Sesame salt was purchased from the traditional market in Daegu. Water was used as purified water, beef was cut into 3 × 4 × 1 cm thick beef was purchased from a large mart in Suseong-gu, Daegu was used as a sample.

On the other hand, in order to add flavor and functionality to the bulgogi sauce to which the Angelica extract was added to prepare a bulgogi sauce added with pickled plum salt (baekmaecho, Preparation Example 2) (Table 2).

Sample Material (g) Soy Sauce Salted liquid of Prunus mume ) S0 (No Plum Pickling) 500 0 S1 (Example 1) 475 25 (5%) S2 (Example 2) 450 50 (10%) S3 (Example 3) 425 75 (15%) S4 (Example 4) 400 100 (20%)

The addition ratio of the pickled plum salt was set through preliminary experiments, and the amount of the soy sauce was adjusted according to the amount of the added pickled plum salt. In the preliminary experiments, the addition of less than 5% of pickled plums compared to soy sauce did not show any sensory difference. Therefore, 5% was used as the minimum amount, and 20% or more was evaluated as low sensory preference. (Hereinafter, no salt pickled plums added 'S0', 5% added pickled plum salt compared to soy sauce is 'S1 or Example 1', 10% added pickled plum salt compared to soy sauce is 'S2 or Example 2', soy sauce 15% added to the condensed pickled salt solution is added to 'S3 or Example 3', 20% added to the pickled plum salted soy sauce is referred to as' S4 or Example 4).

Experimental Example  1: Angelica Extract and Plum Pickling solution  Measurement of Quality Characteristics of Added Bulgogi Sauce

(One) pH , Sugar and salinity measurements

  The pH of the Bulgogi source (Examples 1 to 4) to which the Angelica extract and the pickled plum salt were added were filtered twice over the Bulgogi sauce in a double-ply cotton cloth, and then with a pH meter (Model 420A, Orion Research Inc., USA). Measured.

 The sugar content of the Bulgogi sauce (Examples 1 to 4) to which the Angelica extract and Plum pickling solution were added were measured using a refractive sugar meter (PAL-1, ATAGO, Japan), and the sample solution was twice in a double-ply cotton cloth. It was measured by filtration.

  The salinity of the Bulgogi sauce (Examples 1 to 4) to which the Angelica extract and the pickled plums were added were used with a salinity meter (Model TM-30D, Takemura electronic works LTD., Japan). It was measured by filtration twice.

pH Sugar (° Brix,%) Salinity (%) S0 (No Plum Pickling) 5.03 ± 0.02 ^a 50.57 ± 0.15 ^a 0.48 ± 0.02 ^c S1 (Example 1) 4.85 ± 0.01 ^b 45.30 ± 0.52 ^b 0.64 ± 0.02 ^b S2 (Example 2) 4.66 ± 0.01 ^c 44.37 ± 0.31 ^c 0.64 ± 0.01 ^b S3 (Example 3) 4.57 ± 0.01 ^d 44.40 ± 0.27 ^c 0.65 ± 0.01 ^b S4 (Example 4) 4.43 ± 0.01 ^e 43.97 ± 0.40 ^c 0.71 ± 0.02 ^a F-value 1864.73 ^*** 183.36 ^*** 86.82 ^*** * The value is mean ± SD (n = 3)
* *** p <.001
* By 'Duncan's multiple range test', different characters on the same column indicate significant differences

As a result of the measurement (Table 3), pH was significantly different according to the amount of pickling of pickled plums (p <.001), but as the amount of pickling pickled plums increased, S0 was 5.03 and S4 was 4.43. Was measured. The sugar content of S0 was 50.57 ° brix (%), S1 was 45.30 ° brix (%) and S2-S4 was in the range of 43.97-44.40 ° brix (%). Trends were shown (p <.001).

The salinity was 0.48% of S0 and increased as the amount of pickled plum was increased, and S4 was measured to be 0.71% (p <.001). The salinity of pickled plums was higher than that of soy sauce (3.62%).

(2) chromaticity measurement

  The chromaticity of the Bulgogi sauce (Examples 1 to 4) to which the Angelica extract and the pickled plums were added were measured using 'Chroma meter CR-300 (Minolta Co., Japan)' and the brightness of Hunter value (L ), Redness (a) and yellowness (b) were obtained.

L (Lightness) a (Redness) b (Yellowness) △ E S0 (No Plum Pickling) 22.64 ± 1.13 1.55 ± 0.43 ^c 2.47 ± 0.08 ^c - S1 (Example 1) 22.65 ± 0.72 2.15 ± 0.48 ^bc 2.34 ± 0.14 ^c 0.92 ± 0.10 ^c S2 (Example 2) 22.49 ± 0.39 2.64 ± 0.34 ^ab 2.87 ± 0.21 ^b 0.75 ± 0.33 ^bc S3 (Example 3) 23.43 ± 0.25 2.89 ± 0.29 ^a 3.26 ± 0.21 ^a 1.35 ± 0.41 ^ab S4 (Example 4) 23.41 ± 0.31 3.32 ± 0.31 ^a 3.31 ± 0.12 ^a 1.66 ± 0.26 ^a F-value 1.49 9.75 ^** 22.93 ^*** 5.85 ^*

As a result of the measurement (Table 4), the L value indicating the lightness tended to increase as the amount of pickled plum salt increased, but there was no significant difference. As the value increased, the value increased significantly (p <.01).

The b value indicating yellowness was increased as the amount of pickled plum was increased, so S0 was measured as 2.47 and S4 was measured as 3.31 (p <.001). The difference in color between S0 and the added salt (S1-S4) was not increased as the amount of pickled plum salt increased (p <.05).

(3) Shear force  Measure

  The shear force of the seasoned meat seasoned with Bulgogi sauce (Examples 1 to 4) to which the Angelica extract and Plum pickle were added.

Shear force was calculated using a rheometer (Rheometer, Sun Rheometer COMPAC-100, Japan), and the value obtained when cutting the center of seasoned meat samples (1 × 3 × 1 cm) using a shearing cutting test. The hardness was measured three times and the average and standard deviation were calculated. Measurement conditions at this time were as Table 5 below.

Probe 3 × 10 mm (shearing cutting type) Sample size 30 × 10 × 10 mm Weight of load cell 10 kg Real / Hold 20.0 mm Press / Traction press 60 mm / sec

As a result of the measurement (FIG. 1), Hardness was measured to be S0 highest, followed by S1, and S2 to S4 were measured to be relatively lower than S0 and S1, so that the addition of plum pickling solution was significantly more significant than the no addition. It was found to be low as (p <.01).

From this it was confirmed that pickled plums tender the meat quality.

Experimental Example  2: Measurement of changes in quality characteristics by storage period

One) pH Change

  The change in pH according to the storage period of the Bulgogi source added to Angelica extract and pickled plum salt solution prepared in Example 1 was measured.

As a result of the measurement (FIG. 2), on the day of storage, a very distinct difference was shown for each addition, but no change was observed depending on the storage period.

2) change in sugar content

  The change in sugar content of Bulgogi sauce with added Angelica extract and pickled plum salt was measured.

As a result of the measurement (FIG. 3), the storage day showed a tendency to decrease as the amount of the pickled plum was increased, showing a very distinct difference for each added portion, and the longer the storage period, the lower the sugar content. S2 did not show a significant decrease according to the storage period, while S0 and other additions were significantly lower with the storage period (p <.05, p <.001).

3) change in salinity

  The salinity changes of Bulgogi sauce added with Angelica extract and pickled plum pickles were measured according to the storage period.

  As a result of the measurement (FIG. 4), on the day of storage, the salinity of the plum pickling solution increased due to the salinity of the plum pickling solution higher than the salinity of the soy sauce. By storage period, S0 did not show a change according to the storage period, and S1 and S3 tended to decrease as the storage period increased, but there was no statistically significant difference. On the other hand, S2 and S4 showed a tendency to increase gradually from the 10th day of storage and then gradually decrease, and on the 50th day of the storage, the values were slightly higher (S2: 0.65, S4: 0.72) than the manufacturing day (S2: 0.64, S4: 0.71) ( p <.05).

4) Chromatic  change

(1) L (brightness) value

  The change of L value of Bulgogi sauce added with Angelica extract and pickled plum salt according to storage period was measured.

storage duration
(Work) S0 (No Plum Pickling) S1 (Example 1) S2 (Example 2) S3 (Example 3) S4 (Example 4) 0 22.64 ± 1.13 22.65 ± 0.72 22.50 ± 0.39 ^a 23.43 ± 0.24 ^a 23.41 ± 0.31 10 22.74 ± 0.24 22.59 ± 0.49 22.47 ± 0.38 ^a 23.48 ± 0.12 ^a 23.47 ± 0.31 20 22.30 ± 0.23 22.36 ± 0.15 22.15 ± 0.33 ^ab 23.22 ± 0.23 ^ab 23.75 ± 0.07 30 22.00 ± 0.05 23.09 ± 0.20 21.63 ± 0.05 ^b 23.04 ± 0.11 ^bc 23.69 ± 0.08 40 21.79 ± 0.06 22.52 ± 0.47 21.63 ± 0.34 ^b 23.01 ± 0.04 ^bc 23.75 ± 0.04 50 21.73 ± 0.21 21.97 ± 0.04 21.97 ± 0.12 ^b 22.85 ± 0.11 ^c 23.58 ± 0.17 F-value 2.35 2.33 5.08 ^* 7.40 ^** 1.67 * The value is mean ± SD (n = 3) * * p <.05, ** p <.01
* a, b, c: 'Duncan's multiple range test' indicates that other characters in the same column represent significant differences

As a result of the measurement (Table 6), S0, S1, and S4 did not show any significant change during the storage period of 50 days, and S2 showed a significant difference at the p <.05 level, indicating a tendency to decrease with longer storage period. . In addition, S3 showed a significant difference by storage period at the level of p <.01, and tended to be lowered as in S2.

(2) a (red) value

  The change of a value of Bulgogi sauce added with Angelica extract and pickled plum salt according to the storage period was measured.

Storage period (days) S0 (No Plum Pickling) S1 (Example 1) S2 (Example 2) S3 (Example 3) S4 (Example 4) 0 2.15 ± 0.48 ^a 1.55 ± 0.43 ^a 2.64 ± 0.34 ^a 2.89 ± 0.29 ^a 3.32 ± 0.31 ^a 10 1.99 ± 0.23 ^a 1.56 ± 0.44 ^a 2.44 ± 0.30 ^a 2.42 ± 0.11 ^b 3.12 ± 0.28 ^a 20 0.43 ± 0.12 ^b 0.39 ± 0.03 ^b 0.58 ± 0.04 ^b 0.79 ± 0.02 ^c 0.47 ± 0.06 ^b 30 0.41 ± 0.07 ^b 0.46 ± 0.01 ^b 0.59 ± 0.03 ^b 0.84 ± 0.02 ^c 0.47 ± 0.11 ^b 40 0.43 ± 0.09 ^b 0.40 ± 0.04 ^b 0.56 ± 0.05 ^b 0.91 ± 0.07 ^c 0.44 ± 0.04 ^b 50 0.39 ± 0.03 ^b 0.48 ± 0.04 ^b 0.56 ± 0.02 ^b 0.85 ± 0.02 ^c 0.44 ± 0.04 ^b F-value 42.09 ^*** 16.08 ^*** 88.14 ^*** 158.75 ^*** 194.56 ^*** * The value is mean ± SD (n = 3)
* *** p <.001
** a, b, c: By 'Duncan's multiple range test', other characters in the same column indicate significant differences

As a result of the measurement (Table 7), the value of a showed a tendency that all samples rapidly decreased with storage period, regardless of the addition of pickled plum. Among them, S0, S1, S2, and S4 were rapidly lowered from the 20th day of storage, and maintained at the level of 50 days (p <.001). The level was maintained (p <.001).

(3) b (yellow) value

  The change of b value of Bulgogi sauce added with Angelica extract and pickled plum salt according to storage period was measured.

Storage period (days) S0 (No Plum Pickling) S1 (Example 1) S2 (Example 2) S3 (Example 3) S4 (Example 4) 0 2.47 ± 0.08 ^a 2.34 ± 0.14 ^a 2.88 ± 0.21 ^a 3.26 ± 0.21 ^a 3.31 ± 0.12 ^a 10 2.12 ± 0.12 ^b 2.36 ± 0.14 ^a 2.24 ± 0.14 ^b 3.21 ± 0.08 ^a 3.37 ± 0.27 ^a 20 1.38 ± 0.04 ^c 1.35 ± 0.04 ^c 1.82 ± 0.09 ^cd 2.69 ± 0.19 ^b 3.27 ± 0.09 ^ab 30 1.29 ± 0.04 ^cd 1.47 ± 0.12 ^c 1.75 ± 0.02 ^cd 2.25 ± 0.16 ^c 3.00 ± 0.11 ^bc 40 1.24 ± 0.08 ^d 1.72 ± 0.06 ^b 1.72 ± 0.04 ^d 2.28 ± 0.08 ^c 3.04 ± 0.12 ^b 50 1.24 ± 0.05 ^d 1.81 ± 0.02 ^b 1.98 ± 0.19 ^c 2.18 ± 0.03 ^c 2.76 ± 0.06 ^c F-value 167.53 ^*** 55.23 ^*** 32.16 ^*** 36.82 ^*** 7.56 ^** * The value is mean ± SD (n = 3)
* ** p <.01, *** p <.001
* a, b, c: a, b, c: 'Duncan's multiple range test' indicates that other characters in the same column represent significant differences

As a result of the measurement (Table 8), the value of b showed a tendency of decreasing all samples with storage period regardless of the addition of pickled plum. Among them, S0 began to decrease gradually from the 10th day of storage and was 1.24 on the 50th day of storage (p <.001), and S1 was 2.34 and 2.36 on the day of manufacture and 10th day of storage, respectively, and 1.35 and 1.47 on the 20th and 30th day of storage, respectively. It was rapidly lowered and then slightly increased to 1.72 and 1.81 at 40 days and 50 days of storage (p <.001). In addition, S2 was 2.88 on the day of manufacture, but gradually decreased from the 10th day of storage to 1.72 on the 40th day of storage, and slightly increased to 1.98 on the 50th day of storage (p <.001). S3 and S4 showed a tendency to decrease from the 20th day of storage, which was the lowest value on the 50th day of storage (p <.001, p <.01).

5) total Fungal  change

  In order to measure the shelf life of the Bulgogi source added with Angelica and Plum Pickled Salt, the total bacterial count of the sauce stored at 4 ° C. for 50 days was measured at 10-day intervals. 1 mL of the sample and 9 mL of sterilized 0.1% peptone solution were homogenized for 2 minutes and serially diluted in decimal. Inoculate 10 mL of each dilution on the plate, mix and pour standard plate agar medium (Plate count agar, Difco, MI, USA), incubate for 48 hours at 37 ° C, and measure colonies formed to colony forming units per gram of sample. (CFU / g).

Storage period (days) 0 10 20 30 40 50 S0 (No Plum Pickling) 6.93 × 10 ⁴ 4.51 × 10 ⁵ 6.13 × 10 ⁵ 6.13 × 10 ⁵ 6.13 × 10 ⁵ 8.73 × 10 ⁶ S1 (Example 1) 6.00 × 10 ⁴ 7.43 × 10 ⁴ 8.34 × 10 ⁴ 8.45 × 10 ⁴ 8.86 × 10 ⁵ 6.47 × 10 ⁶ S2 (Example 2) 5.57 × 10 ⁴ 6.31 × 10 ⁴ 7.15 × 10 ⁴ 9.42 × 10 ⁴ 5.79 × 10 ⁵ 9.17 × 10 ⁵ S3 (Example 3) 7.06 × 10 ⁴ 7.29 × 10 ⁴ 8.21 × 10 ⁴ 9.78 × 10 ⁴ 5.12 × 10 ⁵ 7.43 × 10 ⁵ S4 (Example 4) 7.57 × 10 ⁴ 6.98 × 10 ⁴ 7.28 × 10 ⁴ 8.14 × 10 ⁴ 8.67 × 10 ⁴ 4.10 × 10 ⁵

As a result of the measurement (Table 9), all samples were 10 ⁴ CFU / mL on the day of storage, and S0 increased from 10 days to 10 ⁵ CFU, maintained at 40 days, and then increased to 10 ⁶ CFU on the 50th day of storage. . S1 was measured at 10 ⁴ CFU until 30 days of storage, but increased to 10 ⁵ CFU at 40 days of storage and 10 ⁶ CFU at 50 days of storage. In addition, S2, S3 was increased to 10 ⁵ CFU from 40 days of storage to maintain the level until the 50th day of storage, S4 was maintained at 10 ⁴ CFU until 40 days of storage, then measured at 10 ⁵ CFU on the 50th day of storage The increase rate of was the lowest.

  In conclusion, the Bulgogi sauce added with Angelica extract and pickled plum pickles showed good shelf life regardless of the addition of pickled plum pickles. Among them, the added amount of pickled plum pickles was high. The low total bacterial count was found to indicate that the pickled plums played a positive role in inhibiting the growth of microorganisms.

Experimental Example  3: Sensory Evaluation of Bulgogi Prepared Using Bulgogi Sauce

Bulgogi sauce with different amounts of pickled plum salt (0%, 5%, 10%, 15%, 20%) to select the optimal blending ratio of bulgogi sauce with added Angelica extract and pickled plums Sensory evaluation of the seasoning bulgogi pickled in S1) to Example 4 (S4)) was performed.

Sensory test personnel were 12 males and females in the Department of Food and Food Science, Yeungnam University, trained through preliminary sensory tests. We use 9 points of quantitative description scales (1 = very weak, 5 = normal, 9 = very strong) for degree of flavor of plum, degree of meat flavor, degree of salty taste, degree of bitterness, degree of delicious taste, meat hardness Evaluated. In addition, in order to evaluate the appearance, smell, taste, texture, and overall preference of each sample, it was evaluated using a nine-point preference scale method (1 = very dislike, 5 = normal, 9 = very good) (Kim Kwang-ok et al., 2000).

  All samples for the sensory test of bulgogi were preheated to 120 ° C with electric grill (CG-131M, CUKCOO) under the same conditions, and then bulgogi cut into 3 × 4 × 1 cm and roasted for 40 seconds, then turned over. The back side was baked for 30 seconds and the front side for another 20 seconds to be used as a sensory sample.

 For the sensory test of Bulgogi sauce and Bulgogi added with three Angelica extract and pickled plum, the mean and standard deviation were calculated using SPSS WIN 14.0 program, and one-way ANOVA-test followed by Duncan's multiple range test.

(1) Quantitative Descriptive Analysis

The sensory characteristics of Bulgogi sauce and Bulgogi added with Angelica extract and pickled plums were shown by quantitative descriptive analysis.

S0 (without plum salt solution) S1 (Example 1) S2 (Example 2) S3 (Example 3) S4 (Example 4) F-value Intensity of color
(Intensity of color) 6.17 ± 1.03 ^a 5.67 ± 1.07 ^ab 5.75 ± 0.97 ^ab 4.92 ± 0.79 ^b 5.00 ± 0.85 ^b 3.75 ^** Angelica incense
( Angelica gigas Nakai smell) 6.33 ± 1.15 6.42 ± 1.16 5.92 ± 1.31 5.58 ± 0.79 5.33 ± 0.89 2.25 Plum incense
( Prunus mume smell) 4.67 ± 1.15 4.67 ± 1.23 4.83 ± 0.94 5.42 ± 0.67 5.33 ± 0.78 1.67 Meat enjoyed
(Unpleasant smell of fat) 4.58 ± 1.00 4.75 ± 1.14 4.58 ± 1.00 4.25 ± 1.14 4.25 ± 1.00 0.51 Salty
(Salty taste) 5.00 ± 0.74 ^bc 4.92 ± 0.79 ^c 5.25 ± 0.97 ^bc 5.67 ± 0.78 ^b 6.33 ± 0.78 ^a 6.12 ^*** bitter
(Bitter taste) 5.42 ± 0.67 5.33 ± 0.89 5.25 ± 0.97 5.08 ± 1.00 5.08 ± 1.14 0.32 A delicious taste
(Savory taste) 5.83 ± 0.94 ^ab 5.75 ± 0.97 ^ab 6.25 ± 1.06 ^a 5.83 ± 1.34 ^ab 4.92 ± 0.90 ^b 2.59 ^* Hardness
(Hardness) 5.58 ± 1.00 ^a 5.67 ± 0.89 ^a 5.00 ± 0.74 ^ab 4.92 ± 0.79 ^ab 4.75 ± 0.97 ^b 2.65 ^* * The value is mean ± SD (n = 12) * * p <.05, ** p <.01, *** p <.001 ' *
a, b, c: Different characters on the same line indicate significant differences by 'Duncan's multiple range test'

As a result of the measurement (Table 10), the intensity of color among the items of appearance was weaker as the amount of pickling of pickled plum increased, so that S0 (without pickled pickled plum) was the strongest, and S3 and S4 were weaker than other samples. (P <.01). This was considered to be related to the reduction of the amount of soy sauce with the addition of plum pickling solution.

On the other hand, there was no statistically significant difference in the bulgogi source color measurement results developed in the present invention, it was a similar tendency to the high brightness was measured according to the amount of pickling plum pickle.

In addition, the degree of Angelica fragrance among the items of odor was in the range of 5.33 ~ 6.42, and there was no significant difference by each addition, and the degree of plum aroma was 4.67 ~ 5.42.

In addition, the degree of meat roasting ranged from 4.25 to 4.75, and there was no significant difference between the groups.

Taken together, it was found that the addition of Angelica extract and pickled plum pickles affected the odor of bulgogi sauce, but there was no sensory difference according to the amount of pickled plum pickles. In the degree category, all the supplements scored below 5, which may play a positive role in the possibility of commercialization.

  Among the items of taste, the degree of saltiness tended to be strongly evaluated as the addition of pickled plum salt, which was similar to the result of measuring high salinity according to the amount of pickled plum salt (p <.001). The degree of bitterness was evaluated in the range of 5.08 ~ 5.42, with no significant difference between the groups. S2 was the strongest and S4 was the weakest (p <.05).

  Among the items of texture, the hardness of Bulgogi meat was low according to the amount of pickling of pickled plums.

(2) sensory preferences

The sensory preference measurement results of Bulgogi marinated in Bulgogi sauce added with Angelica extract and pickled plums are shown in FIG. 5.

In terms of appearance and odor, there was no significant difference according to the addition of pickled plum solution, and in the item of taste, S2 showed the highest preference, followed by S1. (p <.01).

In the item of texture, S0, which had no pickled plums, showed the lowest score (4.92), while S1 ~ S4 showed relatively high preference, among which S2 showed the highest preference (p <.05). .

In terms of overall preference, S0 scores were lower than those of plum pickling solution except S4, and S2 and S3 showed the highest preference (p <.05).

From the above results, the taste, texture, and overall preference in terms of sensuality were higher in the added groups (S1 to S4) than in the salt-free pickled plums (S0), among which S2 was the highest in terms of taste and texture. It was confirmed that the excellent preference.

In addition, the addition of 10% plum pickling solution to the soy sauce added during the preparation of Bulgogi sauce added with Angelica extract and plum pickling solution (S2) was judged to be most suitable in terms of sensory.

Claims (4)

Soy sauce 21.24 ~ 39.24 wt%, Sugar 21.24 ~ 39.24 wt%, Garlic granules 2.23 ~ 6.23 wt%, Sesame powder 0.5 ~ 1.9 wt%, Water 1.41 ~ 3.41 wt%, Pepper 0.04 ~ 0.44 wt%, Sesame oil 0.5 ~ 1.9 wt% And Angelica extract 21.24 ~ 39.24% by weight,
Bulgogi sauce composition, characterized in that 5 to 20% by weight of the total amount of the added soy sauce is replaced with a pickled plum solution.
The method of claim 1,
Angelica extract,
Bulgogi sauce composition, characterized in that 5 ~ 7 ° brix.
The method of claim 1,
Plum pickling liquid,
Bulgogi sauce composition characterized in that the salinity is 4.24% ~ 6.24%.
The method of claim 3,
Plum pickling liquid,
Leaving the plums at room temperature for 12-18 hours, and immersing them for 0.5-1.5 hours;
Collecting the immersed plums to remove water, and placing them in a container, adding 15 to 21% by weight of salt to the plum weight;
After adding the salt, the step of storing at room temperature for 5-9 days; And,
After the room temperature storage, refrigerated at 18 ℃ for 24 to 24 days, and filtering; bulgogi sauce composition, characterized in that obtained from the process comprising a.

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