한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제32권1호
  • /
  • Pages.47-51
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  • 2003
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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생강차의 품질특성

Quality Characteristics of Ginger Tea

  • 성태화 (충남대학교 식품영양학과) ;
  • 엄인숙 (충남대학교 식품영양학과) ;
  • 허옥순 (대전식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • 발행 : 2003.02.01
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초록

시판생강차의 이화학적, 관능적 품질특성을 전통생강차와 비교하고 전국의 식품영양학과 학생 및 교수 382명을 대상으로 생강차의 품질에 대한 설문조사를 실시한 결과는 다음과 같다. 시판생강차는 분말 생강차로 전통생강차에 비해 투명도, 점도, L 및 b 값은 유의적으로 낮았으나(p<0.05), 당도, 산도, pH, a 값은 유의적인 차이가 없었다. 관능검사 결과 시판 생강차는 전통 생강차에 비해 맛, 매운 맛, 색에 있어서 유의 적으로 낮은 점수를 나타내었으나(p<0.05), 감미도, 향, 기호도는 유의적인 차이가 없었다. 전공자들을 대상으로 한 설문조사 결과, 시판 생강차가 전통생강차에 비해 동일하지 않다가 54.7%이었고, 동일하지 않은 이유로는 향이 22.0%, 매운맛 21.3%, 단정도 15.7%의 순이었다. 또한 시판 생강차에서 개선할 점으로는 생강 함량,28.6%, 향,25.2%, 단정도,24.3%, 쓴맛, 17.7%의 순이었다. 시판생강차는 전반적인 기호도와 유의적으로 양의 상관관계를 나타낸 관능적 특성은 맛 매운정도, 향, 색, 감미정도이었으며, 그 중에서 상관계수가 높은 특성은 맛(0.623)>매운맛(0.582)>향(0.542)의 순이었다. 이 같은 결과로부터 생강차 고유의 맛과 향이 생강차의 전반적 인 기호도에 크게 영향을 주는 것으로 나타났으므로 기업체에서는 이 같은 점들을 고려하여 시판 생강차의 품질을 향상시키기 위해 노력해야 할 것으로 생각된다.

To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).

키워드

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피인용 문헌

  1. Effect of Microbial Fermentation on the Sensory Attributes, Gingerol Content and Volatile Components of Ginger vol.15, pp.4, 2010, https://doi.org/10.3746/jfn.2010.15.4.322
  2. Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry vol.10, pp.1, 2019, https://doi.org/10.2174/2212798410666180806150142
  3. Rheological Properties of All-Purpose Flour Containing Ginger Powder and the Quality Characteristics of Its Product vol.32, pp.1, 2003, https://doi.org/10.7856/kjcls.2021.32.1.57
  4. 과도한 운동 스트레스에 대한 숙성생강 추출물의 방어효과 vol.34, pp.4, 2003, https://doi.org/10.7732/kjpr.2021.34.4.362