Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Effect of Blanching Conditions and Thawing Methods on Quality Properties of Platycodon grandiflorum

데침 조건과 해동 방법이 도라지의 품질 특성에 미치는 영향

  • Choi, Soo Young (Department of AgroFood Resorces, National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Sang Yoon (Department of Bioresources and Food Science, Konkuk University) ;
  • Davaatseren, Munkhtugs (Department of Bioresources and Food Science, Konkuk University) ;
  • Yoo, Seon Mi (Department of AgroFood Resorces, National Academy of Agricultural Science, Rural Development Administration) ;
  • Choi, Mi Jung (Department of Bioresources and Food Science, Konkuk University) ;
  • Han, Hye Min (Department of AgroFood Resorces, National Academy of Agricultural Science, Rural Development Administration)
  • 최수영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이상윤 (건국대학교 생명자원식품공학과) ;
  • ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최미정 (건국대학교 생명자원식품공학과) ;
  • 한혜민 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2014.10.17
  • Accepted : 2014.12.05
  • Published : 2014.12.30
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Abstract

This study was performed to identify the quality characteristic of Platycodon grandiflorum for blanching(1, 2, 3 min), drying(5, 10, 15 min) conditions and thawing methods($4^{\circ}C$, $25^{\circ}C$, running water). The color, moisture contents, pH, hardness, viable cell count of blanched Platycodon grandiflorum were lower than those of native Platycodon grandiflorum. The sensory properties of blanched Platycodon grandiflorum for blanching and drying time showed the most highly evaluated in terms of texture. The optimum blanching and drying times selected for producing of frozen Platycodon grandiflorum were 1 min, 5 min. At this condition, the blanched Platycodon grandiflorum was frozen at $-40^{\circ}C$. After thawing of frozen Platycodon grandiflorum, the thawing time was the shortest in the case of thawing in running water, and drip loss was the lowest. The color, hardness and sensory properties did not significantly differ with different thawing methods. These results show that thawing in running water is the most suitable for frozen Platycodon grandiflorum.

본 연구에서는 냉동 도라지의 품질 유지를 위하여 전처리 단계에서 데침과 탈수 시간을 달리하여 도라지의 품질 특성을 평가하고, 최적의 조건을 설정하고자 하였다. 또한, 설정된 처리 조건을 적용한 다음 도라지를 냉동하고, 해동 방법에 따라 도라지의 품질 특성을 평가하여 도라지의 품질을 유지할 수 있는 최적 해동 조건을 설정하고자 하였다. 전처리 조건 설정을 위해 데침 및 탈수 시간은 각각 1분, 2분, 3분과 5분 10분, 15분으로 하였으며, 해동 조건 설정을 위한 해동 방법은 $4^{\circ}C$, $25^{\circ}C$ 및 유수 해동으로 하였다. 데침 및 탈수 시간에 따른 도라지의 색도 pH, 조직감(경도), 총균수를 측정한 결과, 1분 데친 후 5분간 탈수한 도라지에서 품질 변화가 가장 적은 것으로 나타났다. 관능적 특성도 1분 데친 후 5분간 탈수한 도라지에서 조직감 점수가 가장 높아, 냉동 전 도라지의 전처리 조건은 데침 시간 1분, 탈수 시간 5분으로 선정하였다. 데침 및 탈수 처리 후 $-40^{\circ}C$에서 냉동한 도라지를 세 가지 해동 방법에 따라 해동하여 품질 특성 검사를 실시한 결과, 유수 해동 시 해동 속도가 가장 빠르며, 색도 변화 및 드립로스가 적고, 도라지의 조직감도 유지되고 있어 가장 높은 품질을 나타내었다.

Keywords

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