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남정석(Jung Suk Nam),최수근(Soo Keum Choi),김동석(Dong Seok Kim) 한국조리학회 2010 한국조리학회지 Vol.16 No.4
In order to apply oriental medicine materials, which are applicable to the LOHAS concept demanded recently in society, to sauces, this study added different amounts of Omija, which has been proved to have various efficacies, effects and functions, to Bulgogi sauce with soy sauce as its main ingredient and analyzed the functionality of the prepared sauce through physical and sensory tests. General component analysis showed that, with increase in the Omija content, water content, crude ash and crude protein decreased, and crude fat was not detected. As to color, L-value gradually increased with Omija content increased, and a-value indicating redness also increased as Omija extract added increased. The higher the Omija content was, the lower pH and salinity were and the higher viscosity was. In the quantitative descriptive analysis of Omija Bulgogi sauce, with increase in the Omija content, color, flavor, taste and aftertaste grew stronger, and in the results of palatability test, the sauce containing Omija 5% was preferred most in all the evaluated items. In the quantitative descriptive analysis of Omija Bulgogi, with increase in the amount of Omija extract added, the strength of color, the flavor of sauce, and the taste of Omija grew stronger and the unpleasant smell, saltiness, sweetness and unpleasant taste grew weaker. Summing up the result of this study, when we tested five specimens of different Omija contents including a control, the specimen of 5% content was preferred most. This result suggests that other kinds of fruit juice may be usable in soy sauce Bulgogi sauce and continuous efforts should be made to develop new types of Bulgogi sauce.