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한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition v.39 no.7, 2010년, pp.999 - 1004   SCOPUS 피인용횟수: 6
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

인삼정과의 제조에 있어 당 종류에 따른 품질학적 특성
Quality Characteristics of Ginseng Jung Kwa Obtained by Different Sugar Treatments

송미란    (충남대학교 식품영양학과   ); 김미리    (충남대학교 식품영양학과   ); 김현호    (충남농업기술원 금산인삼약초시험장   ); 추석    (충남농업기술원 금산인삼약초시험장   ); 이가순    (충남농업기술원 금산인삼약초시험장  );
  • 초록

    인삼정과 제조 시 물성학적 품질을 향상하는데 기초자료를 얻고자 sucrose, glucose, honey 및 fructose 등 4종의 당을 각각 첨가하여 제조한 인삼정과에 대하여 진세노사이드 함량, 물성 및 색도를 기계적인 측정치와 관능요원들의 평가치에 의하여 특성을 조사하였다. 조성 진세노사이드 중에서 Rf가 당 종류종별에 따라 각기 함량에 큰 차이를 보여 sucrose로 제조한 인삼정과에서 가장 함량이 높았으며 glucose>honey>fructose의 순으로 높은 결과를 보여주었고 검출된 7종의 진세노사이드의 총 함량은 sucrose로 제조한 인삼정과가 10.0 mg/g으로 가장 높은 함량을 보였으며 glucose>honey>fructose의 순으로 높아 fructose로 제조한 인삼정과가 가장 낮은 함량을 보여주었다. Hardness와 adhesiveness가 가장 높은 것은 fructose를 이용하여 제조한 정과이었고 stiffness, cohesiveness, gumminess, chewiness 및 springiness는 honey를 이용하여 제조한 정과이었으며 fracture force는 당 종류에 따라 차이가 크게 나지 않았다. 당 종류별 정과제품의 편차는 honey가 가장 높게 나타나 제품의 균일성이 떨어지는 현상을 보였다. 정과의 색도 중 밝기, 적색도 및 황색도 모두 sucrose에서 가장 높았으며 적색도가 가장 낮은 것은 glucose, 황색도는 fructose에서 가장 낮게 나타났다. 정과제조 시 당의 종류 중 fructose 함량이 높을수록 갈색화가 크게 일어남을 볼 수 있었다. 관능평가에서는 honey를 이용한 인삼정과가 조직도와 전체적인 기호도면에서 가장 좋았으며 fructose를 이용한 정과는 조직도면에서 기호도가 가장 낮았다.


    This study was carried out to investigate the quality characteristics of ginseng Jung Kwa obtained by treatments with different sugars. Ginseng Jung Kwa was made with four different sugars (sucrose, glucose, honey and fructose). Chemical characteristic was measured by ginsenosides content and rheological characteristics were measured by rheometer and color meter. Total ginsenoside and Rf contents on Ginseng Jung Kwa by sucrose were highest at 10.0, and 7.82 mg/g, respectively. On ginseng Jung Kwa by fructose, total ginsenoside content was the lowest, and hardness and adhesiveness were the highest, and by honey, stiffness, cohesiveness, gumminess, chewiness, and springiness were the highest, and fracture force did not appear as a significant difference by treatment of different sugars. Coefficient of variance on ginseng Jung Kwa by honey was the highest. On ginseng Jung Kwa by sucrose, color (lightness, redness and yellowness) all were the highest. Browning on Jung Kwa by fructose was the greatest. Sensory evaluation preference analysis (color, taste, texture, flavor and overall acceptability) on ginseng Jung Kwa were determined by 50 panelists (30~50's age) using 5-point scale. On ginseng Jung Kwa by honey, texture and overall acceptability were the best. Ginseng Jung Kwa by fructose was very sticking and adhering, so preference by sensory evaluation was inferior to others.


  • 주제어

    ginseng Jung Kwa .   sugars .   ginsenosides .   rheological characteristics .   sensory characteristics.  

  • 참고문헌 (24)

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  • 이 논문을 인용한 문헌 (6)

    1. Lee, Ka-Soon ; Kim, Gwan-Hou ; Seong, Bong-Jae ; Kim, Hyun-Ho ; Song, Mi-Ran ; Kim, Mee-Ree ; Lee, Gyu-Hee 2010. "Physicochemical Characteristics of Ginseng JungKwa Produced with Hot-Water Extract from Maegmundong (Liriope platyphylla tubers)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(12): 1819~1825     
    2. Lee, Joon-Kyoung ; Jeong, Jie-Hye ; Lim, Jae-Kag 2011. "Quality Characteristics of Topokki Garaedduk Added with Ginseng Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(3): 426~434     
    3. Kim, Il-Suk ; Jin, Sang-Keun ; Kang, Suk-Nam 2011. "Effect of Red Ginseng Extracts on the Qualities of Low Salt and Low Fat Pork Sausage" Korean journal for food science of animal resources = 한국축산식품학회지, 31(4): 588~595     
    4. Kim, Il Suk ; Yang, Mira ; Jin, Sang-Keun ; Park, Jae Hong ; Chu, Gyo Moon ; Kim, Jae-Young ; Kang, Suk Nam 2013. "Effect of Red Ginseng Extracted with Water and Ethanol on the Qualities of Cooked Pork Patties During Storage" 한국동물자원과학회지 = Journal of animal science and technology, 55(5): 475~481     
    5. Kim, Hyun Jeong ; Min, Sae Rom ; Kim, Mee Ree 2014. "Quality Characteristics and Antioxidant Activities of Rehmannia glutinosa JungKwa Prepared with Different Kinds of Sugars" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(1): 76~83     
    6. Jo, Eun-Hee ; Kim, Hyun-Ah ; Kim, Yong-Sik 2015. "Quality Characteristics of JungKwa made with Ginseng and the Effects of Different Types of Sweetners" 한국조리학회지 = The Korean journal of culinary research, 21(3): 248~258     

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