Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in Chromaticity and 6 Mineral Contents of Sea Mustards according to Several Cooking Methods

조리에 따른 미역중의 색도 및 무기성분의 변화

  • 한재숙 (영남대학교 생활과학대학 가정관리학과) ;
  • 이연정 (영남대학교 생활과학대학 가정관리학과) ;
  • 이신정 (영남대학교 생활과학대학 가정관리학과) ;
  • 김정애 (영남대학교 생활과학대학 가정관리학과) ;
  • Published : 2002.02.01
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Abstract

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.

본 연구는 미역의 조리방법(수침, 끓이기, 볶아 끓이기, 초무침)에 따른 색도 및 6종의 무기성분 함유량 변화를 조사한 것으로 그 결과는 다음과 같다. 1. 미역의 색도는 L, a, b 값 모두 끓이기를 했을 때가 가장 높았고 초무침시에 가장 낮았다. 특히 a값은 조리시에도 양식 미역이 자연산 미역보다 커서 더 녹색을 띠었다. 2 수분 함량은 끓이기>볶아 끓이기>수침>초무침 순으로 많았다. 3. 칼슘, 철, 마그네슘 및 인 함유량은 수침>끓이기>볶아 끓이기>초무침 순이었고 특히 초무침을 했을 때 가장 큰 감소가 일어났으며 끓이는 방법간에는 볶아끓이는 것이 그냥 끓이는 것보다 감소가 컸다. 이들 무기성분은 조리시에 국국물이나 초국물에 용출되어 나간 것으로 미역국이나 초무침을 해 먹을 경우에는 반드시 국국물이나 초국물을 함께 섭취하는 것이 요구되며 국을 끓일 때에도 볶아 끓이는 방법이 그냥 끓이는 방법보다 무기성분 용출에 효과적인 것으로 나타났다. 4. 칼륨 및 나트륨은 무기성분들 중에도 감소가 가장 두드러져 기초 조리작업인 수침만으로도 절반이상 감소하여 칼륨이 요구되는 사람은 미역을 수침해서 이용하는 요리보다는 자연산 건미역을 그대로 분말화시켜 차로 이용한다든가 생미역을 그대로 먹는 방법이 권장할 만하였다. 5. 칼슘 인의 함량 비율은 양식 미역의 경우 1.0∼3.1 : 1 수준이었고 자연산 미역의 경우는 3.3∼4.2 : 1 수준으로 칼슘의 함량이 높은 것은 우리식탁에서의 Ca과 P의 식사중의 균형을 위해서 오히려 효과적이라 여겨진다.

Keywords

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