Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Sensory Characteristics of Bulgogi Sauce and Bulgogi added with Licorice Extract

감초 추출물 첨가 불고기 및 불고기 소스의 관능 특성

  • Jung, Hyo Sun (Dept. of Culinary and Food Service Management, Kyung Hee University) ;
  • Shin, Eon-Tak (Koreahouse) ;
  • Yoon, Hye Hyun (Dept. of Culinary and Food Service Management, Kyung Hee University)
  • 정효선 (경희대학교 조리.서비스경영학과) ;
  • 신언탁 (한국의 집) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2015.03.26
  • Accepted : 2015.06.14
  • Published : 2015.06.30
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Abstract

This study investigated the sensory characteristics of Bulgogi sauce and Bulgogi added with various amounts (0, 25, 50, 75, 100 %) of licorice extract used as sugar. The color values, $^{\circ}Brix$, pH, attribute difference and acceptance of the samples were tested. As for the color of the Bulgogi sauce sweetened with various % of the licorice extract, a higher percentage of the licorice extract showed a higher L-value. In addition, the $^{\circ}Brix$ of the Bulgogi sauce significantly increased in conjunction with additional licorice extract, although the pH did not show any differences. Attribute difference analysis results revealed that the transparency of the Bulgogi sauce and gloss of the Bulgogi were highest in the sample containing 100% of licorice extract. The sweet odor, both for the Bulgogi sauce and Bulgogi, increased with higher amounts of licorice extract, as well as the scent of the herb. Furthermore, Bulgogi sauce with 50% licorice extract resulted in the highest score for umami taste. The aftertaste of both the Bulgogi sauce and Bulgogi appeared to be the highest with 75% of licorice extract. Bulgogi marinade prepared with 50% of licorice extract possessed the significantly highest score in the overall acceptance test.

본 연구에서는 감초 추출물의 첨가량을 달리하여 불고기 소스를 제조하였으며, 불고기 소스의 물리적 특성과 관능검사를 통해 품질 특성을 고찰하고, 감초 추출물을 첨가한 소스로 제조한 불고기의 관능검사를 통해 불고기 소스의 최적 제조 조건을 제시하고자 하였다. 감초 추출물을 설탕 무게의 0%, 25%, 50%, 75%, 100%로 대체하여 불고기 소스를 제조한 후, 색도, pH, 당도 등의 특성과 관능검사를 실시하였으며, 감초 추출물을 첨가한 소스로 양념한 불고기의 관능검사를 실시하였다. 불고기 소스의 색도(L값)와 당도는 감초 추출물의 첨가 비율이 증가함에 따라 유의적으로 증가하였다. 특성 차이 검사 결과, 투명도와 윤기는 불고기와 불고기 소스 모두 LBS4에서 가장 강하게 평가되었으며, 단맛은 감초 추출물의 첨가 비율이 증가할수록 유의적으로 강하게 평가되었다. 불고기 소스와 불고기의 후미는 LBS3에서 가장 강하게 평가되었고, 불고기에 대한 냄새, 맛, 조직감, 전체적인 기호도에서 LBS2가 다른 시료들과 비교하여 유의적으로 좋은 선호도를 나타냈다.

Keywords

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