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국내산 과실 와인 소금의 제조 및 관능적 품질특성 연구 원문보기
Studies on sensory quality characteristics and manufacture for domestic fruit wine salts

  • 저자

    강철규

  • 학위수여기관

    세종대학교 관광대학원

  • 학위구분

    국내석사

  • 학과

    외식경영 외식경영 전공

  • 지도교수

    이승주

  • 발행년도

    2014

  • 총페이지

  • 키워드

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T13541080&outLink=K  

  • 초록

    소금의 중요성은 말하지않아도 너무나 잘 알고 있는 인체의 필수요소다 이번 연구목적은 소금에 국내에서 생산되는 복분자와인,산머루와인,오디와인을 결합하여 생리활성효과가 뛰어나면서도 국산농산물을 적극 활용할 수 있는 국내 대표와인을 사용하여 와인소금을 제조하는데 목적이 있다 이를 통해 다양성과 고급화,기능성을 추구하는 소비자의 식욕구를 충족시키고자 하였으며 국내산 과실와인을 활용한 와인소금의 제조가능성 및 대중적인 조미제품화의 가능성을 살펴보고자 하였다 와인소금 제조를 위하여 소금은 전남 신안군의 천일염과 시판 되고 있는 꽃소금을 구입하여 사용하였으며 국내산 과실와인은 복분자 와인, 산머루 와인, 오디 와인을 사용하였다 본 연구의 와인소금은 천일염, 꽃소금과 3종의 국내산 과실와인을 가열, 농축, 냉방, 혼합, 분리, 실온건조의 과정을 거쳐 균일한 입자의 와인소금을 제조하여 사용하였으며 모든 실험은 3회 반복 측정하였다 연구결과를 요약하면 다음과 같다 본 연구에 사용된 천일염과 꽃소금의 수분함량은 각각 6.74%, 4.83%으로 선행연구와의 결과차이는 소금의 채취시기나 보관기간에 따른 것으로 사료된다. 천일염의 PH는 7.47로 측정되었고 꽃소금은 7.50으로 측정되어 천일염과 꽃소금간의 PH차이는 나타나지 않았으며 산도는 모두 0.57로 측정되어 유의적인 차이가 나타나지 않았다 본 연구에 사용된 3종의 과실와인의 PH는 산머루와인이 3.13으로 가장높게 측정되었고 오디와인이 3.04로 가장 낮았으며 산도는 산머루와인이 5.33으로 가장높게 측정되었고 오디와인이 3.13으로 가장 낮게 측정되었다. 식염의 함량은 천일염이 89.50% 였으며 꽃소금이 92.50% 로 큰차이는 나지않았으나 와인소금을 만들었을경우 식염함량이 복분자 천일염이 82.92% 로 측정되어 염도가 가장 낮은 것으로 측정되었다. 이는 저염도소금을 만들어 낼 수 있는 좋은 자료이다. 그리고 주재료 소금의 생리활성화효과는 거의 나타나지 않았으며 복분자와인,산머루와인,오디와인의 DPPH 라티칼 소거능은 20% 수준 농도에서는 산머루와인이 가장높은 소거능을 나타내었으나 50%, 100%의 농도수준에서는 복분자와인이 가장 높은 소거능을 나타내었고 폴리페놀 함량은 산머루와인이 가장 높은 함량을 나타내었다 이상의 결과등을 종합해 볼 때 본 연구의 국내산 과실와인을 활용하여 제조한 와인소금은 식염으로서의 활용가능성은 매우 긍정적일 것으로 판단된다. 관능기호도평가 결과에서는국내산복분자와인, 산머루와인,오디와인을 각각 꽃소금과 천일염에 첨가하여 와인소금을 제조하였을 때에 복분자와인을 천일염에 첨가하여 제조한 소금이 가장 우수한 관능기호도를 나타냄을 알 수 있었다 와인소금을 시료로하여 실시한 관능기호도는 복분자천일염이 가장 높은 기호도를 나타내었으며 와인소금을 곁들인 소고기구이 관능기호도 또한 복분자 천일염이 가장 높은 기호도를 나타내었다. 이상의 결과를 종합해 볼 때 본 연구에서 제조한 과실소금은 식품공전상의 규격에도 적합하며 그 중에서도 복분자와인과 천일염을 활용하여 제조한 와인소금이 가장 높은 관능기호도를 나타내고 염도 또한 가장 낮게 측정 되었으므로 국내산 과실와인을 활용한 와인소금의 제조시에는 복분자와인에 국내산천일염을 활용하는 것이 적합할 것으로 판단된다


    Importance of salt is well known to everybody and it goes without saying that salt is an essentially important element for human body. The objective of this study is to manufacture wine salt by using a domestic typical wine having excellent physiological activity effect that may extensively utilize domestic agricultural product in salt in a way of combining blackberry wine, wild grape wine and mulberry wine being produced in our country. Through this, dietary needs of the consumers who seek for diversity, sophistication and functionality was intended to be satisfied and manufacturing possibility of wine salt by utilizing domestic fruit wine and possibility of producing popular seasoning were intended to be observed. In order to manufacture wine salt, sun-dried salt of Shinan-gun, Chunnam and flower salt being sold in the market were procured and used and as for domestic fruit wine, blackberry wine, wild grape wine and mulberry wine were used. In this study, wine salt of uniformed particle was manufactured and used through a process of heating, concentrating, cooling, mixing, separating sun-dried salt, flower salt and 3 kinds of domestic fruit wines and then drying them under room temperature and all the tests were performed by repeated measurement of 3 times. Summary of this study is as follows. Moisture content of sun-dried salt and flower salt being used for this experiment was 6.74% and 4.83%, respectively and its difference with preceding study is considered to be attributable to collecting time of salt or its storage duration. As pH of sun-dried salt was measured as 7.47 and that of flower salt as 7.50, difference of pH between those two salts was not represented and as acidity of two salts was measured as 0.57, any significant difference was not represented as well. In case of pH of 3 kinds of fruit wines being used for this study, pH of wild grape wine was measured to be the highest as 3.13 and that of mulberry wine was measured to be the lowest as 3.04 and acidity of wild grape wine was measured to be the highest as 5.33 and that of mulberry wine the lowest as 3.13. Salinity content of sun-dried salt was 89.50% and that of flower salt was 92.50% and its difference was not significant but in case of making wine salt, as common salt content of blackberry sun-dried salt was measured as 82.92%, its salinity was measured to be the lowest. This would be a useful data for manufacturing salt of low salinity. And physiological activity effect of salt as main material was hardly represented and in case of DPPH radical scavenging activity of blackberry wine, wild grape wine and mulberry wine, such activity of wild grape wine was represented to be the highest under concentration level of 20% and that of blackberry wine was represented to be the highest under concentration level of 50%, 100% and in case of polyphenol content, wild grape wine showed the highest content. When summarizing above result, it is judged that possibility of being able to utilize wine salt being manufactured by using domestic fruit wine of this study would be very much positive. In a result of sensory preference evaluation, when manufacturing wine salt by adding domestic blackberry wine, wild grape wine and mulberry wine to flower salt and sun-dried salt, it could be realized that salt being manufactured by adding blackberry wine to sun-dried salt showed the best sensory preference. In case of sensory preference being observed based on wine salt as sample, blackberry sun-dried salt showed the highest preference and in case of sensory preference for roasted beef seasoned with wine salt also, blackberry sun-dried salt showed the highest preference. When summarizing above result, fruit salt being manufactured in this study was fit for Korean food standard Codex and as wine salt being manufactured by utilizing blackberry wine and sun-dried salt among those showed the highest sensory preference and its salinity was measured to be the lowest, it is judged that when manufacturing wine salt by utilizing domestic fruit wine, utilizing domestic sun-dried salt in blackberry wine would be most appropriate.


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