Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Effect of Heating time on the Quality of Short Necked Clam Stock

가열시간이 바지락 육수 품질에 미치는 영향

  • Choi, Eun-Joo (Dept. of Culinary Science & Management, Kyung Hee University) ;
  • Kim, Dong-Seok (Dept. of Food Service & Culinary Arts, Seowon University) ;
  • Bae, Gum-Kwang (Dept. of Hospitality Management, University of Missouri) ;
  • Choi, Soo-Keun (Dept. of Culinary and Food Service Management, Kyunghee University)
  • Received : 2013.09.05
  • Accepted : 2014.03.10
  • Published : 2014.04.30
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Abstract

This study was aimed to develop short necked clam stock, which is the base of sauce, soup, etc., using various nourishing elements in short necked clams. In short necked clam stock with different heating times, the moisture content was significantly different (p < 0.05). For the color value of short necked clam stock, L value was the highest in S1(31.15), while the highest a value was found in S5(-0.36) and the highest b value in S5(0.67). pH was the lowest as 7.35 in S5. When heating time increased, pH decreased significantly (p < 0.001). The sugar content was the highest as $3.30^{\circ}Brix$ in S5 and the lowest as $2.63^{\circ}Brix$ in S1. The salinity content was the lowest as 0.73% in S1, and it increased significantly(p < 0.001) with increased heating time. Na was the highest among the mineral contents and the highest K, Mg, Ca, Fe contents were found in S5 heated for 60 mins. Twenty one kinds of free amino acid were detected in short necked clams. The highest essential amino acid content was arginine, the highest flavor enhancing free amino acid was glycine, and the highest derivative amino acid was taurine. The test for characteristic differences of short necked clam stock showed that savory taste and savory flavor of S4 heated for 50 mins were the highest. According to the results of acceptance test, S3 showed the best results. In conclusion, short necked clam stock showed great preference with increased heating time, and the preference has increased when it was simmered for 35~40 mins.

본 연구에서는 소스나 수프 등의 기본 재료가 되는 바지락 육수를 제조함에 있어서 바지락 육수의 각종 영양 성분을 적절하게 이용하여 바지락 육수를 만들고자 하였다. 수분 함량은 가열시간이 증가함에 따라 유의적(p < 0.001)으로 낮아졌다. 색도 측정 결과, L값은 S1(31.15)이 가장 높았고, a값은 S5(-0.36)가 가장 높았으며, b값은 S5(0.67)가 가장 높았다. pH는 60분 가열한 S5가 7.35로 가장 낮아 가열시간이 증가시 유의적(p < 0.001)인 차이를 보이며 낮았다. 당도는 S5가 $3.30^{\circ}Brix$로 가장 높았고, S1이 $2.63^{\circ}Brix$로 낮았으며, 염도는 S1이 0.73%로 가장 낮았고 가열시간이 증가시 시료간의 유의적인(p < 0.001) 차이를 보이며 염도가 높아졌다. 무기질 용출량은 Na의 함량이 가장 높으며, 칼륨과, 마그네슘, 칼슘, 철 모두 60분에서 가열한 바지락 육수가 가장 높았으며, 유리 아미노산은 총21종이 검출되고, 필수 아미노산에서는 Arginine이 가장 많이 용출되었으며, 맛난 맛 아미노산에서는 Glygine, 그 밖의 유리 아미노산은 Taurine 가장 많이 검출되었다. 바지락 육수의 특성 차이 검사 결과에서는 시원한 맛과 구수한 냄새는 S4가 가장 강하게 평가되었고, 기호도 검사 결과는 외관, 향, 맛, 뒷맛, 전체적인 기호도 모든 항목에서 40분 가열한 S3가 가장 좋게 평가되었다. 이상의 결과로 볼때 해산물 육수의 경우 simmering 시간을 약 30~45분 이라는 사실을 확인 하였다.

Keywords

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