대추씨 주변 과육 농축물을 활용한 제육구이 소스 개발에 관한 연구

Abstract

This study was conducted to evaluate use of concentrate of residual jujube flesh around seeds as a thickening agent of Jeyuk-gui (spicy broiled pork) sauce. Quality characteristics and sensory attributes of Jeyuk-gui sauces containing jujube concentrate were evaluated. The moisture content of Jeyuk-gui sauce amended with 10% jujube concentrate was highest (67.43%), while the Brix (%) of 10% jujube concentrate amended sauce (41.57), was lowest among the tested sauces. As jujube concentrate increased, the Brix(%) of increased to 45.65%. Salinity (%) was highest in the sauce containing 10% jujube concentrate (0.92%), then decreased significantly to 0.68% with increasing jujube concentrate levels. Viscosity was highest in sauce containing 30% jujube concentrate (78.68 cP), while it was lowest in that containing 10% jujube concentrate (8.69 cP). Spreadability was highest in sauce containing 10% jujube concentrate (10.67 cm). As the amount of jujube concentrate increased, the viscosity increased, while spreadability decreased. The color also differed L-, a- and b-values of the control sauce being highest (32.55, 9.24, and 14.50, respectively). Sensory evaluation of Jeyuk-gui sauce showed that overall preference was highest for sauce containing 20% jujube concentrate, as was preference of appearance, flavor, taste, and fluidity. A differentiation test revealed significant differences in color intensity, jujube flavor and jujube taste. However, no significant differences in sweetness or fluidity were observed. The preference test for Jeyuk-gui seasoned with sauces containing added jujube concentrate showed that overall preference, appearance, flavor, taste, and texture were the highest for Jeyuk-gui seasoned with sauce containing 20% jujube concentrate.