간장게장 제조용 간장소스와 흑삼 가공 부산물을 첨가한 불고기의 식품학적 품질에 미치는 영향

Abstract

Bulgogi (Korean-style barbecued beef) is one of the Korean typical foods whose excellence of health can be introduced to the world through the globalization of Korean dishes. Recently, a preference evaluation was conducted on foreigners, and the result of this survey shows a high level of awareness and preference for bulgogi. Therefore, this study aims to improve this Korean traditional food into food fit for a current higher class and health-oriented food trend, by adding soy sauce, originally made a fermented blue crab sauce , and black ginseng by-product(paste) to bulgoigi. The fermented blue crab sauce is added to increase its flavor and tasty, and the black ginseng by-product(paste) reduces a fishy taste of its flesh and add ginsenosides to increase its nutritional values and functionalities. This experiment performed the response rurface methodology (RSM), based on the sensory evaluation test of bulgogi, with three variables (a beef, a fermented blue crab sauce and a black ginseng by-product(paste)), and determined the optimal treatment condition by examining the variation of protein digestibility and protein enzyme inhibiting molecules. Furthermore, the computed protein efficiency ratio (C-PER) using the amino acid analyzing result was examined to investigate the nutritional quality of bulgogi. By using the sensory evaluation result, the optimal ratio of bulgogi(SG) added a Korean beef(25g) and a fermented blue crab sauce(30g) and a black ginseng by-product(1g), respectively. Compared to a control(bulgogi only with a fermented blue crab sauce), 'the optimum ratio of bulgogi(SG)' showed the significant difference in its displeasure, appetizing, bitterness, palatability, fishy, chewiness, and its overall acceptability, excluding its color. The protein digestibility(in vitro) of 'the optimum ratio of bulgogi(SG)' was 90.44%, which was increased from that of bulgogi without a fermented blue crab sauce and a black ginseng by-product(paste). Trypsin Indigestible substrate (TIS) was 11.86mg/g solid. Among the constitutional amino acid, the proportion of arginine, methionine, tryptophan was higher than those of ANRC casein, and lysine was 6.70 g/16g N, which is the highest among the essential amino acids. The C-PER was 2.60 and decreased in 'the optimum ratio of bulgogi(SG)' more than raw beef(RW). It indicated that 'the optimum ratio of bulgogi(SG)' can be applied to a designed (low fat or low calorie) diet plan. As a consequence of the study, it suggested that 'the optimum ratio of bulgogi(SG)' seasoned with a fermented blue crab sauce and a black ginseng by-product(paste) can contributes toward the high-class menu and the development and application of numerous diets.