할랄 동결건조 소스를 이용한 HMR 제품의 관능적 특성 및 국내 무슬림 소비자 선호도

Abstract

Purpose: The objective of this study was to develop freeze-dried sauce that can be applied to the export market of home meal replacement (HMR). Methods: Three recipes of Halal sauces (Kimchi, chicken, and beef) were developed and evaluated for their sensory characteristics and preferences by domestic Muslim consumers. All three sauces were inspired by Korean cuisine and designed to fulfill domestic and overseas Muslims’ appetites under Halal standard. The test was acquired using quantitative descriptive analysis (QDA). The test used to test sensory evaluation (9-point hedonic scale) was conducted at a Mosque in the Itaewon district of Seoul with 125 random Muslims. Dried sauces and dried-rice were rehydrated together in order to accurately measure their sensory characteristics. Results: The attributes brown color, glossy, soy sauce aroma, Bulgogi aroma, sweet flavor, soy sauce flavor, and beef flavor for beef freeze-dried sauce were scored significantly higher than other samples. The attributes yellow color, soy sauce aroma, onion aroma, sweet flavor, soy sauce flavor, and chicken flavor were scored high for chicken freeze-dried sauce. Principle component analysis (PCA) and external preference mapping were conducted to describe relationships between samples and attributes. Conclusion: Freeze-dried chicken Dub-bab was scored highest in appearance, aroma, flavor, and overall flavor in the sensory evaluation by domestic Muslim consumers.