The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Semi-Solid Apple Baby Food using High Pressure Processing and Quality Evaluation

초고압을 이용한 반고형 사과 이유식 개발 및 품질평가

  • Received : 2011.11.22
  • Accepted : 2011.12.12
  • Published : 2011.12.31
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Abstract

For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation. In results, semi-solid baby food was developed. It's formulation is eco-friendly apple as a main ingredients, natural rhubarb extract 5% and thickener 4%. Thickener was used brown rice puffing powder and sweet pumpkin puffing powder. High pressure processing(HPP) and pouch packaging was used as processing and novel preservation technology. In results of storage test and quality evaluation, shelf-life of semi-solid baby food was 15 days in $5^{\circ}C$ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.

비열처리가공기술 중 하나로 새롭게 주목받고 있는 초고압처리를 반고형 형태의 친환경 유기농 이유식 제조에 적용하여 완제품 형태로 제조 후 냉장 조건으로 저장하여 저장기간에 따른 제품 안전성을 조사하였다. 가열 처리를 하지 않고 550 MPa 압력에서 3분 동안 초고압 처리하여 냉장 상태로 15일 동안 저장한 결과, 일반세균과 대장균 모두 검출되지 않아 미생물학적 안전성을 확인할 수 있었으며, 초고압 처리를 하지 않은 대조군에서 일반세균이 $2.54{\times}10^3$, $7.85{\times}10^2$ CFU/g 수준으로 검출되었던 것과 비교했을 때 초고압 처리를 하는 것이 제품의 신선도를 살리고 제품의 안전성을 유지하기 위해 적합한 처리법이라고 판단되어진다. 초고압 처리를 통한 물성 변화는 처리 전 대조구와 점도, 스푼풀 현상을 비교하였을 때 큰 차이가 나타나지 않는 것으로 나타났고, 그 결과 사과의 신선한 상태를 유지하고 미생물학적 안전성 역시 유지하면서 냉장상태로 약 2주간 저장이 가능한 친환경 반고형 이유식을 제조할 수 있었다.

Keywords

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