Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Quality Characteristics of Ginger(Zingiber officinale Roscoe) as the Ripening Periods

생강(Zingiber officinale Roscoe)의 숙성기간에 따른 품질특성

  • Lee, Myung-Hee (Processing Technology Research Group, Korea Food Research Institute) ;
  • Kim, Kyung-Tack (Processing Technology Research Group, Korea Food Research Institute) ;
  • Lee, Kyoung-Hae (Dept. of Food Science & Biotechnology, Dongnam Health College)
  • 이명희 (한국식품연구원 공정기술연구단) ;
  • 김경탁 (한국식품연구원 공정기술연구단) ;
  • 이경혜 (동남보건대학교 식품생명과학과)
  • Received : 2012.08.13
  • Accepted : 2012.12.19
  • Published : 2012.12.31
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Abstract

This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger's appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.

실험은 생강을 항온항습조에서 10, 20, 30일 숙성시키는 방법과 $95^{\circ}C$에서 3시간 증숙시킨 후 건조시키는 방법으로 숙성생강을 제조하여 품질특성을 살펴보았다. 생강의 외관은 숙성이 진행됨에 따라 수분 감소로 부피가 크게 감소하였고 색이 어두워지는 경향을 보였다. 일반성분의 경우 조회분 함량은 숙성기간이 경과함에 따라 증가하였고 조지방 함량은 반대로 감소하는 경향으로 나타났으며, 조단백질 함량의 경우에는 숙성기간에 따른 유의성을 보이지 않았다. 생강의 주요 유용성분인 6-gingerol은 열에 오랜시간 노출될수록 감소하는 경향을 보였고, 6-shogaol은 10일 숙성생강에서 가장 높게 나타났다. 숙성생강 중의 유리당과 유리아미노산은 숙성기간 경과에 따라 감소하였으며, 필수아미노산(threonine, glutamic acid, alanine, valine, leucine, tyrosine)이 생강 중에 다량 함유되어 있는 것으로 나타났다. 숙성 10일 생강의 불포화지방산과 포화지방산 비율이 약 60:40으로 불포화지방산의 비율이 높게 나타났으며, 구성지방산 함량은 숙성기간에 따른 큰 차이를 나타내지 않았다. 유효성분과 영양성분 면에서 판단하였을 때 증숙생강과 10일 숙성생강이 우수하게 평가되었다.

Keywords

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