Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

The Study on Development of Processed Foods with Chestnut

밤을 이용한 가공식품 개발 연구

  • Lee, Hyun-Sook (Food Science and Nutrition, Dongseo University) ;
  • Jang, Young-Joo (Department of Technology and Home Economics Education, Kongju National University) ;
  • Kim, Sun-Hyo (Department of Technology and Home Economics Education, Kongju National University)
  • 이현숙 (동서대학교 에너지생명공학부 식품영양학과) ;
  • 장영주 (공주대학교 사범대학 기술가정교육과) ;
  • 김선효 (공주대학교 사범대학 기술가정교육과)
  • Received : 2016.03.10
  • Accepted : 2016.04.28
  • Published : 2016.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

Keywords

References

  1. Barreira JCM, Ferreira ICFR, Oliveira MBPP, Pereira JA. 2008. Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chem., 107:1106-1113 https://doi.org/10.1016/j.foodchem.2007.09.030
  2. Cha MA, Chung HJ. 2013. Quality characteristics of yanggaeng supplemented with freeze-dried citrus mandarin powder. J. Korean Soc. Food Cult., 28(5):488-494 https://doi.org/10.7318/KJFC/2013.28.5.488
  3. Chung SJ. 2009. Korean Cook. Shinkwangpub, Seoul, pp 23-235
  4. Jeon BG, Lee JR, Ji JM. 2000. The development of functional beverage from the inner skin of the chestnut, Castanea crenata (I). Korean J. Food & Nutr., 13(3):226-234
  5. Joo SY. 2013. Antioxidant activity and quality characteristics of chestnut cookies. J. Korean Soc. Food Cult., 28(1):70-77 https://doi.org/10.7318/KJFC/2013.28.1.070
  6. Kang IH. 1988. Taste of Korea. Daehankyokwaseo Co., Seoul, pp 49-331
  7. Kim JY, Shin DE, Jang KH, Kang WW. 2011. Quality characteristics of yakgwa added with vegetable powder. Korean J. Culin. Res., 17(1):218-225
  8. Kim MJ, Lee YK. 2011. Antioxidative ability of some produces in Ulleungdo and quality characteristics of the taffy made from the produces. J. East Asian Soc. Diet. Life, 21(1):60-66
  9. Kim SH, Lee KA, Lee HS, Kim MH, Kim JM, Lee OH. 2015. Eating & Health. Powerbook, Goyang, Korea, pp 79-82
  10. Kim SJ, Kim MH, Kim J, Kim HJ, Kim SH, Lee SH, Park YS, Park BK, Kim BS, Kim SK, Choi CS, Ryu GH, Jung JY. 2009. Effect of chestnut on lipid metabolism and antithrombotic capacity in rats. J. Food Hyg. Saf., 24(1):69-77
  11. Kim YD, Choi OJ, Kim KJ, Kim KM, Hur CK, Cho IK. 2005. Component analysis of different parts of chestnut. Korean J. Food Preserv., 12(2):156-160
  12. Koo JC, Seok HD, Kim ME, Choi JY, Park JE, Eun JH. 2016. 2016 Agricultural outlook, Korea Rural Economic Institute, Korea, pp 581-586
  13. Labensky SR, Hause AM. 2003. On Cooking, 3rd ed. Prentice Hall, Upper Saddle River, pp 261-1089
  14. Lee GS, Kim GH, Seong BJ, Kim SI, Han SH, Lee SS, Song MR, Lee GH. 2013. Quality characteristics of Yakgwa added with ginseng fruit, leaf and root. J. Korean Soc. Food Sci. Nutr., 42(12):1981-1987 https://doi.org/10.3746/jkfn.2013.42.12.1981
  15. Lee HJ, Chung MJ, Cho JY, Ham SS, Choe M. 2008. Antioxidative and macrophage phagocytic activities and functional component analysis of selected Korean chestnut (Castanea crenata S. et Z.) cultivars. J. Korean Soc. Food Sci. Nutr., 37(9):1095-1100 https://doi.org/10.3746/jkfn.2008.37.9.1095
  16. Lee HS, Kim EJ, Kim SH. 2011. Chestnut extract induces apoptosis in AGS human gastric cancer cells. Nutr. Res. Pract., 5(3):185-191 https://doi.org/10.4162/nrp.2011.5.3.185
  17. Lim JW, Shin HS, Kim SB, Kim KY, Ryu JS. 2001. The manufactures and characteristics of chestnut yoghurt (The volatile flavor compounds and the sensory properties of chestnut yoghurt). J. Korean Dairy Technol. Sci., 19(1):4-12
  18. Ministry of Food and Drug Safety. 2011. Standard of establishment of expiry date for food, food additives, and functional food. No. 2011-15, pp 1-17
  19. Ministry of Food and Drug Safety. 2013. Such as food labeling standards. No. 2013-132, pp 58-78
  20. Oh CH, Kim YM, Han MS, Oh NS. 2011. Effect of chestnut flour on the rheology of dough and processing adaptability of white pan bread. Food Eng. Prog., 15(1):15-21
  21. Park CS, Kim WS, Ahn CY, Lee MH. 1999. Chestnut, persimmon, date, walnut. Naewyoi Press, Seoul, Korea, pp 75-94
  22. Park HJ. 2007. European Cooking with Wine and Delicate Herb Aromas. Hyunhaksa, Seoul, Korea, pp 86-343
  23. Park YS, Shin S, Shin GM. 2008. Quality characteristics of pound cake prepared with mandarin powder. Korean J. Food Preserv., 15(5):662-668
  24. Seo DJ, Chung MJ, Kim DJ, You JK, Choe M. 2009. Nutritional constituent analysis of Korean chestnuts. J. Korean Soc. Food Sci. Nutr., 38(2):166-176 https://doi.org/10.3746/jkfn.2009.38.2.166
  25. Seok HD, Jang CS, Min KT, Song SH, Kim ME, Kwak JY. 2015. 임업관측사업: 2014 사업결과와 2015 추진계획 [Forestry observation business-2014 business results and promotion plan]. Korea Rural Economic Institute, Korea, pp 79-112
  26. Son JW, Shin SM, Oh MY, Kim YS, Kim DH, Park KM, Song TH, Ahn CK, Yom YH, Lee SM, Jung KH, Cho KO. 2012. Korean Foods. Powerbook, Seoul, Korea, pp 36-49
  27. Yeom CA, Chang MS, Yoon SJ. 1992. Korean Foods. Hyoilmunwhasa, Seoul, Korea, pp 81-82
  28. Haetae, Product, Available from: http://www.ht.co.kr/product/list?searchProductCode=F00000, [accessed 2015.12.28]
  29. Lee JW. 2016. 국내 밤 산업, 가공 처리로 위기 돌파[Domestic chestnut industry, crisis break through by food processing]. YTN news. Available from:http://www.ytn.co.kr/_ln/0115_201602220512527953, [accessed 2016.2.29.]
  30. Lily food. Chestnut monarch. Available from: http://www.lilyfood.co.kr/shop/item.php?it_id=1405857468, [accessed 2015.12.28]
  31. Ministry of Food and Drug Safety. 2015. Determination application for high calorie and low nutritional food. Available from:http://www.mfds.go.kr/jsp/page/decision.jsp, [accessed 2015.12.30]
  32. Paris Baguete. Product. Available from: http://www.paris.co.kr/product/product_list.jsp?cid=PDC00000005, http://www.paris.co.kr/product/product_list.jsp?cid=PDC00000008, [accessed 2015.12.28]
  33. Seok HD. 2011. Korea Rural Economic Institute forum-지속가능한 밤산업이 되려면[What's the method for sustainable chestnut industry?]. Available from: http://www.krei.re.kr/web/www/31?p_p_id=EXT_BBS&p_p_lifecycle=0&p_p_state=normal&p_p_mode=view&_EXT_BBS_struts_action=%2Fext%2Fbbs%2Fview_message&_EXT_BBS_messageId=31791, [accessed 2016.2.20]

Cited by

  1. Correlation between Physicochemical Properties and Peeling Ratio of Korean Chestnut vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.190