Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Development and Quality Characteristics of Lotus Root Jeonggwa Admixed with Omija (the Medicinal Herb Schizandra chinensis Baillon) Extract during Storage

오미자첨가 연근정과의 제조와 저장중 품질 변화

  • Kwon, Hoo-Ja (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Choi, Mi-Ae (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Park, Chan-Sung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
  • 권후자 (대구한의대학교 한방식품조리영양학부) ;
  • 최미애 (대구한의대학교 한방식품조리영양학부) ;
  • 박찬성 (대구한의대학교 한방식품조리영양학부)
  • Received : 2010.02.25
  • Accepted : 2010.07.16
  • Published : 2010.08.30
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Abstract

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.

다양한 건강 기능성을 가진 오미자 추출물을 첨가하여 맛과 색상이 우수한 정과를 개발할 목적으로 연근 정과를 제조한 후 $25^{\circ}C$에 12주간 저장하면서 종합적인 품질특성 변화를 조사하였다. 연근 정과의 pH와 산도는 오미자 첨가량이 많을수록 pH가 낮고 산도가 높았다. 저장초기의 수분함량은 약 8%였으며, 저장 2주까지 수분함량이 14-17%까지 증가한 후, 저장말기까지 큰 변화가 없었으며 대조군은 오미자 첨가구보다 수분함량이 낮았다. 연근 정과의 총균수는 저장 초기에 2.4~3.2 log CFU/g이었으며 저장 말기까지 4 log CFU/g에 미달되었으며 오미자의 첨가량이 증가할수록 총균수와 효모 곰팡이수는 낮은 균수를 유지하여 저장성이 향상되었다. 연근 정과의 저장중 색상은 오미자 첨가량이 많을수록 명도(L), 적색도(a), 황색도(b) 모두 대조군이 가장 높았으며 오미자 첨가량이 많을수록 유의적으로 낮은 색도를 유지하였다(p<0.001). 연근 정과의 저장중 물성은 저장초기에 오미자 첨가농도에 따른 차이가 컸으나 저장기간이 길어질수록 각 시료간의 물성 차이가 감소하였으며, 오미자 첨가량이 많을수록 견고성(hardness)과 강도(strength)가 유의적으로 낮았다(p<0.05). 연근 정과의 저장중 기호도는 색상(color), 단맛(sweet taste), 신맛(sour taste), 씹힘성(chewiness), 뒷맛(after taste)과 종합적인 기호도(overall preference)에서 2~4% 첨가군에서 유의적으로 높은 기호성을 나타내어, 연근 정과 제조시에 오미자의 최적 첨가농도는 2~4%가 적절한 것으로 판단되었다.

Keywords

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