Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Preference and Quality Characteristics of Pickled Cucumber depending on Pickling Temperature

오이 피클의 절임액 온도 차이에 따른 기호도 및 품질특성 연구

  • Kim, Nam-Geun (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary and Food Service Management, Sejong University)
  • 김남근 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2014.11.23
  • Accepted : 2015.02.15
  • Published : 2015.02.28
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Abstract

This study performed to find proper temperature and improve texture and taste of pickle by considering physic-chemical characteristic and sensory evaluation. The basis temperature of the pickle was manufactured by 5 temperatures($95^{\circ}C$, $85^{\circ}C$, $75^{\circ}C$, $65^{\circ}C$, $5^{\circ}C$) at intervals of $10^{\circ}C$, and the dangerous Temp range was exempted during 12 days. Results showed that 3rd day at $95^{\circ}C$ was the best temperature for the quality specification of the pickle. In addition, between 6th to 12nd days at $85^{\circ}C$ and $95^{\circ}C$ appeared the most excellent preferences of the pickles. Thus, quality specifications showed different results by the date, and it appeared $95^{\circ}C>85^{\circ}C>75^{\circ}C>65^{\circ}C>5^{\circ}C$ in order. Furthermore, the liquid pickles at the temp of $95^{\circ}C{\sim}85^{\circ}C$ showed better texture and flavor of pickles as well as good preference. Based on these results, managers or administrators of foodservice business will be recognized the importance of temperature and storage period for salted pickles to improve its texture and taste along with improving quality and preference.

본 연구는 육류 소비의 증가와 외식 빈도의 증가에 따른 식생활 패턴의 변화는 피클의 소비량을 증가하게 하였고, 호텔 레스토랑 및 대형 외식업체에서도 오이 피클을 직접 만들어 사용하는 곳이 많이 늘고 있다. 따라서 본 연구에서는 오이 피클의 절임액 온도를 위험 온도구간을 제외한 5가지($95^{\circ}C$, $85^{\circ}C$, $75^{\circ}C$, $65^{\circ}C$, $5^{\circ}C$)로 다르게 제조하여 12일 저장기간 동안 식감과 맛을 향상시키기 위하여 오이 피클 제조 시 담금 액 온도의 기초자료가 될 수 있도록 오이 피클의 절임액 온도 차이에 따른 기호도와 품질특성으로 기계적 특성과 관능검사를 실시하였다. pH는 3일째 $95^{\circ}C$ 피클에서 높았으며, 저장기간 처리구 모두 낮아지는 유의적 차이가 나타났다(p<0.001). 산도, 염도, 당도는 담금 초기 높은 온도 절임액에서 빠른 침투를 나타내었다. 피클 외부 백색도와 황색도는 높은 온도 절임액에서 높게 나타났으며, 녹색도는 낮은 온도 절임액에서 낮게 나타났다. 내부 백색도는 높은 온도 절임액에서 낮게 나타났고, 적색도는 낮은 온도 절임액에서 낮게 나타났으며, 황색도는 저장기간 동안 낮아지는 결과를 나타내었다. 텍스쳐 측정결과 경도는 12일째 $5^{\circ}C$에서 낮게 나타났으며, 시간 경과에 따른 경도의 차이는 $5^{\circ}C$를 제외한 처리구에서는 유의적 차이가 나타나지 않았다. 전체 기호도는 높은 절임액 온도에서 높게 나타나, 높은 온도에서 피클을 담을 경우 기호도가 높았다. 전체 기호도(Overall preference)는 담금 초기 3일째 $95^{\circ}C$에서 $5.60{\pm}0.82$로 높게 나타나 유의적 차이가 나타났으며((p<0.001), 다음으로 $85^{\circ}C>75^{\circ}C>65^{\circ}C>5^{\circ}C$로 $5^{\circ}C$에서 낮게 나타났다. 이는 높은 온도에서 피클을 담을 경우 기호도가 좋은 것으로 보이며, 담금 초기 색(color)에서 저온처리구에서 높은 기호도가 나타났지만, 저장기간 중에는 높은 절임액 처리구에서 기호도가 높게 나타났다. 본 연구 결과, 절임액 온도를 달리한 피클의 품질특성에서 $95^{\circ}C$, $85^{\circ}C$의 경우 날짜별 높은 전체 기호도를 보였으며, 이와 같이 품질특성을 측정한 결과 날짜별로 차이는 있었으나, $95^{\circ}C>85^{\circ}C>75^{\circ}C>65^{\circ}C>5^{\circ}C$ 순서로 나타났다. 위의 결과로부터 피클 제조시 $95^{\circ}C{\sim}85^{\circ}C$ 온도의 절임액은 피클의 식감과 맛을 더 좋아지게 하였고, 기호도와 품질을 향상시킬 수 있을 것으로 기대된다.

Keywords

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