Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality characteristics of Aster scaber and development of functional healthy drinks using its extract

참취의 고부가 식품이용화를 위한 품질특성 및 기능성 건강음료 개발

  • 김수정 (덕성여자대학교 식품영양학과) ;
  • 김재광 (유니푸드테크㈜ 생활건강연구) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Published : 2004.06.01
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Abstract

This study was conducted to investigate quality characteristics of Aster scaber to increase the value of functional food resources. To examine quality characteristics of Aster scaber, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality were determined using physiochemical methods. The contents of dietary fiber were 0.68 g in each 100 g of Aster scaber (freeze drying base). In mineral contents, iron was the highest value in Aster scaber (freeze drying base). The contents of tannin were 35.6 ppm of Aster scaber (fresh base). Aster scaber was shown significant difference in tannin from freeze drying leaf. From the results of sensory evaluation, the age of 30's and 40's showed a better acceptability in blanching. Functional healthy drinks were made from extracts of Aster scaber for relieving thirst and promoting health. The recipe of drinks were decided to establish manufacture condition through the sensory evaluation, color, flavor, taste, and overall acceptability. The shelf-life was established in 18 months through quality was analyzed such as soluble solids, optical density 480, pH, acidity and microorganisms.

본 연구는 소비자들이 잘 알고 있고 널리 섭취하고 있는 산채류 중 취나물의 일종인 참취의 이용가치를 높이기 위해 실시하였다. 품질특성을 알아보기 위하여 섬유소, 탄닌, 무기질, 색도, texture를 측정하였다 참취에는 섬유소가 0.68g/100g 함유되어 있었고, 수렴작용을 갖는 탄닌은 35.6ppm/g 함유 되어있는 것으로 나타났다. 무기질 함량을 측정한 결과 Fe가 많이 함유되어 있어 참취에서 290.98mg/kg으로 나타났다. 또한 고부가 식품이용화 가치를 판단하기 위해서 참취를 생잎, 나물과 샐러드로 제조해서 관능검사를 시행한 결과 참취 나물에 대한 전반적인 선호도가 다른 군에 비해 높게 나타났으며, 20대보다는 30대, 40대 이상에서 전체적인 선호도가 높게 나타났다. 참취 곰취 추출물을 이용하여 현대인의 건강증진에 이바지할 수 있는 음료를 개발하였다. 참취ㆍ곰취 음료의 제조조건 확립을 위하여 관능검사를 통해 recipe를 결정하였다. 결정된 recipe로 음료를 제조한 후 유통기한 설정을 위해 가용성 고형물, optical density, pH, 적정산도 및 미생물 등의 품질분석을 실시하여 유통기한을 18개월로 정하였다.

Keywords

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