Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Cirsium setidens Nakai by Different Drying Method

건조 방법에 따른 곤드레 나물의 품질 특성

  • Park, Sung Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University, Research Institute of Biomaterial, Hallym Polytechnic University) ;
  • Lee, Dae Won (Jeongseon Yaccho Department) ;
  • Park, Sung Hye (Dept. of Food and Nutrition, Kwangju Women's Univrsity) ;
  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji Univrsity)
  • 박성진 (한림성심대학교 관광외식조리과.한림성심대학교 생물소재연구소) ;
  • 이대원 (정선약초백화점) ;
  • 박성혜 (광주여자대학교 식품영양학과) ;
  • 나영아 (을지대학교 식품산업외식학과)
  • Received : 2015.12.01
  • Accepted : 2016.02.08
  • Published : 2016.02.29
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Abstract

In this study, the quality characteristics of different drying methods of Cirsium setidens Nakai, which contains large amounts of biological substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with hot-air drying(82.7%). As for the general component and mineral contents analysis results of Cirsium setidens Nakai, there were no significant difference. Cyclic low pressure drying resulted highest amount of total phenolic components and 1,1-diphenyl-2-picrylhydrazyl (DPPH). Hence, cyclic low pressure drying method is the best method for enhancing antioxidant activity of Cirsium setidens Nakai.

본 연구에서는 고품질의 곤드레 묵나물 제품을 얻기 위한 방법으로 열풍건조와 순환형감압건조기술을 이용하여 품질 특성을 비교 분석하였다. 건조방법에 따른 곤드레의 건조시간별 중량 변화는 0~6시간 구간에서 가장 많은 중량 감소를 나타내었으며, 시간별 중량변화의 폭은 순환형감압건조에 비해 열풍건조에서 더 크게 나타났다. 건조 곤드레의 색도 변화는 L값(명도), a값(적색도), b값(황색도) 모두 순환형감압건조에 의한 곤드레가 높은 값을 나타내었다. 건조 방법에 따른 곤드레의 일반성분 및 무기질을 분석한 결과, 열풍건조 및 순환형감압건조의 건조 방법은 일반성분 및 무기질 함량에는 큰 영향을 미치지 않는 것으로 나타났다. 건조 방법에 따른 곤드레 추출물의 총 폴리페놀 함량은 순환형감압건조된 시료가 열풍건조 시료보다 높은 함량이 측정되었으며, 이는 열에 의해 페놀성분의 일부가 파괴되었음을 나타낸다. 또한, 건조 방법에 따른 곤드레 추출물의 DPPH radical 소거능을 비교한 결과, 순환형감압건조 시료는 생시료와 비슷한 수준의 높은 활성을 유지하고 있는 것으로 나타났다. 곤드레 묵나물을 제조하기 위한 효율적인 건조방법은 열풍건조방법보다는 순환형감압건조를 통해 우수한 품질과 기능성을 갖는 곤드레 묵나물을 제조할 수 있을 것으로 판단된다.

Keywords

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