한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권1호
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- Pages.33-38
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- 1993
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- 0367-6293(pISSN)
금감 가공식품(加工食品)의 제조(製造)와 품질특성(品質特性)
Manufacture of Processed Foods and its Quality Characteristics from Kumquats, a Citrus Variety Produced in Cheju
- Koh, Jeong-San (Department of Agricultural Chemisty, Cheju Naitonal University) ;
- Kim, Chan-Shick (Department of Agricultural Chemisty, Cheju Naitonal University) ;
- Ko, Myung-Soo (Department of Agricultural Chemisty, Cheju Naitonal University) ;
- Yang, Young-Tack (Department of Agricultural Chemisty, Cheju Naitonal University)
- 발행 : 1993.02.01
초록
제주산 금감을 소재로 원료특성, 냉동금감의 기호성, 금감잼 등의 가공식품의 제조와 특성 등을 검토하였다. 시설재배한 영파금감은 과실의 청경이 29.5 mm, 과중이 16.10g, 껍질의 두께가 4.63 mm, 단산비가 20으로서 생식용 및 가공용 금감으로서 우수하였다. 유기산 함량은 citric acid 58.27%, malic acid 32.49%, tartaric acid 9.14%, maleic acid 0.08%로서 malic acid 함량이 높아 온주밀감쥬스와는 매우 다른 특성을 나타내었다.
In order to utilize Kumquats as a processed products, a Citrus varieties produced in Cheju island, physicochemical properties of Kumquats, sensory evaluation of frozen Kumquats, sensory evaluation and texture parameter of Kumquats processed foods were investigated. Fruit size, weight, peel ratio, peel thickness, and Brix/acid ratio of Youngpa Kumquats cultivated in green house were 29.5 mm, 16.10g, 4.63 mm and 20.0 respectively, and it was suitable for as raw-eating and processing materials. Kumquats juice consisted of 58.27% citric acid, 32.49% malic acid, 9.14% tartaric acid and 0.08% maleic acid of total organic acids. Organic acid contents of Kumquats juice was very different from Citrus unshiu juice in malic acid content. Sensory evaluation on frozen Kumquats stored at