홍미삼을 활용한 불고기 간장양념 소스의 품질특성
Quality Characteristics of Bulgogi soy Sauce Seasoned with using Red Ginseng Tail Root Extract powder
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The purpose of this study was to investigate the quality characteristics of Bulgogi soy seasoned sauce added with red ginseng tail root extract powder. Its result is as follows. Increasing the amount of red ginseng tail root extract powder in Bulgogi soy seasoned sauce tended to moisture contents total soluble contents. pH and salinity. was decreased as adding ratio of red ginseng tail root extract powder. was increased. pH For the Hunter color values, the L , a, value is changed according to the storage period. a values of Bulgogi soy seasoned sauce decreased with adding rate increases of red ginseng tail root extract powder. The b, values of the Bulgogi soy seasoned sauce increased with adding rate increases of red ginseng tail root extract powder. DPPH radical scavenging ability and total polyphenol content were increased by increase of adding ratio of red ginseng tail root extract powder. As sensory preference of Bulgogi soy seasoned sauce adding red ginseng tail root extract powder and roasted beef pickled in Bulgogi soy seasoned sauce adding red ginseng tail root extract powder, red ginseng tail root extract powder 1% added group(RSS 1%) showed the best preference. In case of total cell number change after storing red ginseng tail root extract powder. added Bulgogi soy seasoned sauce for 40 days, total cell number was not detected in red ginseng tail root extract powder. 1.5% addition group for 40 days but it was increased from 20th day of storage in red ginseng tail root extract powder 1.5% addition group and coliform group and E. coli were not detected in all the sample.section of the Hong Missam powder sundae, the total bacteria were not measured in the storage period of 40 days (RSS 2 %), and in the other sample, the total bacterial water was not measured until the 20th day. These results suggest that red ginseng tail root extract powder can be applied to Bulgogi soy seasoned sauce for the purpose of high quality, preference and functionality.
Abstract
The purpose of this study was to investigate the quality characteristics of Bulgogi soy seasoned sauce added with red ginseng tail root extract powder. Its result is as follows. Increasing the amount of red ginseng tail root extract powder in Bulgogi soy seasoned sauce tended to moisture contents total soluble contents. pH and salinity. was decreased as adding ratio of red ginseng tail root extract powder. was increased. pH For the Hunter color values, the L , a, value is changed according to the storage period. a values of Bulgogi soy seasoned sauce decreased with adding rate increases of red ginseng tail root extract powder. The b, values of the Bulgogi soy seasoned sauce increased with adding rate increases of red ginseng tail root extract powder. DPPH radical scavenging ability and total polyphenol content were increased by increase of adding ratio of red ginseng tail root extract powder. As sensory preference of Bulgogi soy seasoned sauce adding red ginseng tail root extract powder and roasted beef pickled in Bulgogi soy seasoned sauce adding red ginseng tail root extract powder, red ginseng tail root extract powder 1% added group(RSS 1%) showed the best preference. In case of total cell number change after storing red ginseng tail root extract powder. added Bulgogi soy seasoned sauce for 40 days, total cell number was not detected in red ginseng tail root extract powder. 1.5% addition group for 40 days but it was increased from 20th day of storage in red ginseng tail root extract powder 1.5% addition group and coliform group and E. coli were not detected in all the sample.section of the Hong Missam powder sundae, the total bacteria were not measured in the storage period of 40 days (RSS 2 %), and in the other sample, the total bacterial water was not measured until the 20th day. These results suggest that red ginseng tail root extract powder can be applied to Bulgogi soy seasoned sauce for the purpose of high quality, preference and functionality.
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