Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi

묵은지 김치를 첨가한 떡갈비 개발

  • Received : 2011.03.27
  • Accepted : 2011.04.19
  • Published : 2011.04.30
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Abstract

In this study, new dduk-galbi was developed by adding ripened Korean cabbage kimchi made with solar salt. Dduck-galbi was selected by pre-estimation for main dish to add the ripened Korean cabbage kimchi. To solve the bad smell of ripened Korean cabbage kimchi and enhance the function of the food, herb was added. The preference of the herb to kimchi was determined by sensory evaluation. The preference was in the order of rosemary > lemon balm > thyme. Sensory evaluation was adopted to determine optimal contents of ripened Korean cabage kimchi. The result showed that 10 % was best for beef dduck-galbi and 20 % for pork dduck-galbi.

본 연구에서는 한국전통 음식인 쇠고기와 돼지고기 떡갈비의 레시피에 묵은지 배추김치를 첨가하여 제품을 개발하였다. 묵은지 김치 첨가 떡갈비 제조방법을 확정하기 위한 연구로서, 특히 묵은지의 냄새를 완화하고, 기능성을 강화시키기 위하여 묵은지 요리에 허브를 첨가하였다. 대표적인 허브 종류별로 관능검사를 실시한 결과 허브의 선호도는 rosemary > lemon balm > thyme 순으로, rosemary가 가장 적합한 것으로 나타났다. 묵은지 배추김치를 이용한 요리의 대상으로 쇠고기와 돼지고기 떡갈비를 선정하였으며, 관능검사를 통하여 최적의 김치의 첨가 함량을 알아내었고 최적 배합비를 확립하였다. 묵은지 배추김치를 첨가한 쇠고기와 돼지고기 떡갈비를 제조하여 관능검사를 실시한 결과 종합적인 기호도 측면에서 쇠고기 떡갈비의 묵은지 김치 첨가 함량은 10% 첨가군이 가장 우수하였으며. 돼지고기 떡갈비의 묵은지 김치 첨가 함량은 20% 첨가군이 가장 우수하였다.

Keywords

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