The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Qualitative Investigation of Dongchunghacho Jelly with Assorted Increments of Paecilomyces japonica Powder

동충하초 분말을 첨가하여 제조한 젤리의 품질특성

  • Kim, Ae-Jung (Dept. of Food Nutrition, Hyejeon College) ;
  • Bang, In-Soo (Dept. of Food Science and Technology, Kongju National University) ;
  • Yuh, Chung-Suk (Dept. of Food Nutrition, Hyejeon College)
  • Published : 2007.03.31
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Abstract

A qualitative investigation Dongchunghacho, Jelly combined with sericultural products prepared from assorted increments(0.5, 1, 1.5 and 2%) of P. japonica powder was performed. The qualitative parameters used to assess P. japonica powder increments included, hysicochemical, textural and sensory properties. The moisture and crude protein content of the Dongchunghacho Jelly were significantly greater than the control(p<0.05). Conversely, Dongchunghacho Jelly showed a propensity towards lower crude fat content than the control group. A positive trend was observed for both mineral content and dark color with increased P. japonica powder. In contrast, texture, hardness, gumminess and chewiness of the Dongchunghacho Jelly decreased with increasing levels of P. japonica powder. Color, taste, texture and overall preference of Dongchunghacho Jelly were optimal in the 1 % P. japonica powder mixture.

본 연구는 건강지향적인 식품 소재로서 기능성과 효능을 지닌 동충하초를 이용하여 먹기 편한 젤리를 제조하기 위해 동충하초 분말을 각각 0%, 0.5%, 1%, 1.5%, 2% 첨가하여 만든 동충하초 젤리의 일반성분, 무기질 함량, 색도, 물성 및 관능평가를 실시한 결과는 다음과 같다. 동충하초 젤리의 일반성분 함량에서 수분 함량과 조단백질 함량은 동충하초 분말을 첨가한 군에서 높게 나타났으며(p<0.05), 반면에 조지방 함량은 대조군이 가장 높고 동충하초 분말 첨가군이 낮게 나타났다. 무기질 함량은 동충하초 분말을 첨가한 군이 대조군보다 칼슘, 마그네슘 및 칼륨 함량이 높았다(p<0.05). 색도 검사에서 L값과 a값은 대조군에 비해 동충하초 분말을 첨가한 군에서 낮아지는 경향이었으며 b값은 대조군이 가장 낮게 나타났다. 조직감은 대조군에 비해 동충하초 분말을 첨가한 군에서의 Hardness, Gumminess 및 Chewiness가 낮아지는 경향이었다. 관능검사에서는 동충하초 분말 1% 첨가군에서의 색, 맛, 질감 및 전체적인 기호가 높게 평가되었다. 이상의 연구결과를 통해 건강지향적인 기능성 식품 소재로서 기호성과 이용성을 증대시킬 수 있는 동충하초 젤리의 동충하초 분말 첨가량은 1% 첨가군이었으며 겔화제와 같은 첨가물에 따른 동충하초 젤리의 관능평가에 대한 연구가 지속적으로 이루어져야 된다고 사료된다.

Keywords

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