Development of Ready-to-Eat Bibimbap for Export

Abstract

The purpose of this study is to provide a basis for development of bibimbap, a well known, low calorie Korean dish, using High Hydrostatic Pressure for export to China. Specific recipe is developed, manufacturing process chart and methods manual drafted for HACCP certification, and expiration date is set to produce commercialized bibimbap. As a result, this study developed bibimbap recipe for China export and registered for patent (patent number: 1014952770000). Additionally, to confirm Chinese market potential, sensory evaluation was conducted twice on Chinese locals. The results showed that the Chinese gave higher score (p<0.05) on ‘overall taste’ (Mean Rank-22.62) on quality bibimbap with the developed bulgogi flavor sauce compared to non-Chinese foreigners (Mean Rank-14.91). In ‘overall flavor’ the Chinese also scored (Mean Rank-22.62) similarly higher (p<0.05) than other non-Chinese foreigners (Mean Rank-14.91). Additionally, to provide basic data for HACCP certification, manufacturing process was drafted for Ready-to-Eat (RTE) bibimbap. The expiration date of RTE bibimbap was determined based on results from commissioned testing and analysis conducted by a certified public testing laboratory. Expiration date was set at 9 days for traditional bibimbap and 8 days for quality bibimbap. These results as the foundation, China export probability of the developed quality bibimbap with bulgogi flavored sauce was confirmed. Moreover, using the HACCP plan and established expiration date, this study is expected to be used as a base data for commercializing further developed bibimbap products. keywords : Bibimbap, Export, High Hydrostatic Pressure, HACCP, Ready-to-Eat