Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Pretreatment and Storage Condition of Abnormal Fermented Oriental Melon for Fermentation Use

참외주 제조를 위한 이상발효 참외의 원료전처리 및 저장조건의 확립

  • Kim, Tae-Young (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, Rural Development Administration) ;
  • Lee, Sang-Ho (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, Rural Development Administration) ;
  • Kim, Jin-Sook (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, Rural Development Administration) ;
  • Kim, Sang-Bum (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, Rural Development Administration)
  • 김태영 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 이상호 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 김진숙 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 김상범 (농촌진흥청 농업과학기술원 농촌자원개발연구소)
  • Published : 2006.09.30
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Abstract

Since abnormal fermentation and short storage duration of oriental melon are the main problems causing loss in commercial value, it is necessary to develop a food processing method using uncommercial melon. In this study, we suggested the effective pretreatment and storage conditions of melon as the material for alcoholic beverage production. Abnormally fermented melon had smaller carbohydrate and larger moisture content than normal one, indicating that carbohydrate in normal melon was probably converted to fermented products during fermentation. The sugar content of oriental melon was increased after fruiting and the highest value $(12.4^{\circ}Brix)$ was found at 5 weeks of storage. The maximum storage duration of normal and fermented oriental melons were 25 and 7 days at $4^{\circ}C$, and 8 and 4 days at room temperature, respectively. The oriental melon for fermentation-use could be conserved after slicing for 30 days at $4^{\circ}C$ with the addition of 1.5% citric acid and for one year at $-20^{\circ}C$ with the plastic film sealing, respectively.

전체 참외생산량에서 25%를 차지하는 이상발효 참외는 농가수익과 환경오염의 측면에서 많은 손실을 발생시키고 있으며 이를 해결하기 위해서는 상품성과 가격경쟁력을 갖춘 참외의 가공기술 개발이 필요하다. 따라서 본 연구에서는 이상발효 참외를 발효식품용 원료로서 사용하기 위한 기본적인 요건이 잘 갖추어진 재료임을 감안하여 참외주 용도로의 이용성을 제고하기 위한 전단계로 정상과와 이상과의 품질을 검정하고 원료처리별 저장성과 착즙방법을 검토하였다. 정상과에 비해 이상발효과는 높은 수분함량과 낮은 탄수화물함량을 나타내었으며, 이는 발효에 의해 당성분이 발효산물로 전환되었기 때문으로 추측된다. 정상과 및 발효과의 온도별 저장기간은 $4^{\circ}C$의 저온상태에서는 각각 25일, 7일이였고 실온상태는 8일, 4일까지 가능하였다. 발효용 참외의 보관방법은 저온$(4^{\circ}C)$에서는 세절 후 구연산을 1.5% 첨가한 상태에서는 30일, 세절 후 플라스틱 필름팩에 밀봉하여 냉동$(-20^{\circ}C)$상태에서는 1년간 저장이 가능하였다.

Keywords

References

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