Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Jeungpyun Manufactured by Ginseng Makgeolli

인삼막걸리로 제조한 증편의 품질특성

  • Sung, Jin-Hee (Department of Food and Nutrition, Kyung Hee University) ;
  • Han, Myung-Joo (Department of Food and Nutrition, Kyung Hee University)
  • 성진희 (경희대학교 식품영양학과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

The objectives of this study were to investigate the quality of ginseng makgeolli during the fermentation and aging period, and to develop Jeungpyun manufactured by ginseng makgeolli. Four different amounts of ginseng powder (0, 2, 4 and 6 g) were added to the filtered mash which was fermented for 4 days at $24^{\circ}C$ and then aged for 6 days at $4^{\circ}C$ The quality of Jeungpyun batter containing 0, 2, 4 and 6% ginseng during fermentation, and the sensory, color and textural characteristics of ginseng Jeungpyun were analyzed. The pH of jeungpyun batter without ginseng was lower than the other batters. During 4 hours of fermentation of the batter at $30^{\circ}C$, the pH of the batter significantly decreased. The expansion volume of the batter without ginseng increased 4.11 times after 4 hours of fermentation, whereas batters with 2, 4, and 6% ginseng increased 1.70 times. The L value of Jeungpyun decreased by increasing the concentration of ginseng However the a and b values of Jeungpyun significantly increased with an increase in the concentration of ginseng. The results of the sensory evaluation showed that Jeungpyun with 2% ginseng had the highest flavor, taste and overall acceptability scores. In the textural analysis, the hardness of Jeungpyun increased by increasing the concentration of ginseng after 6 days of storage at $20^{\circ}C$. This study showed that Jeunpyun containing 2% ginseng was the optimum addition level.

Keywords

References

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