한국유기농업학회지 (Korean Journal of Organic Agriculture)

  • 제24권1호
  • /
  • Pages.87-98
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  • 2016
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  • 1229-3571(pISSN)
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  • 2287-819X(eISSN)
한국유기농업학회 (Korean Association of Organic Agriculture)
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절임원에 따른 유기농 사과 장아찌의 이화학적 특성

Quality Characteristics of Apple Jangachi Cured with Different Types of Traditional Korean Sauces

  • 오철환 (국립농수산대학 교양공통과) ;
  • 오남순 (국립공주대학교 식품공학과)
  • 투고 : 2016.01.27
  • 심사 : 2016.02.07
  • 발행 : 2016.02.29
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초록

유기농 사과의 유과 및 등외품의 식품으로써 이용가치를 높이기 위해 맛, 향, 질감이 개선된 유기농 사과 장아찌를 개발하고자 절임원을 달리하여 유기농 사과장아찌를 제조하였으며, 장아찌로서의 적합성을 알아보고자 저장 및 숙성기간동안 유기농 사과장아찌의 품질특성을 조사하였다. 그 결과는 다음과 같다. 유기농 사과장아찌의 초기 수분함량은 평균 14.97%였으나 각각의 절임원으로 절인 후 수분함량은 증가하여 고추장, 된장, 간장 사과장아찌 각각 27~28 %, 41~44%, 56~58%를 유지하였다. pH는 절임원의 종류에 상관없이 pH 4.84~5.42로 거의 변화 없이 유지되었으며, 산도는 숙성 5일째 간장 사과장아찌가 0.4%에서 1.14%까지, 고추장 및 된장 사과장아찌가 각각 0.34%에서 0.06%, 0.34 %에서 0.67%까지 증가 하였다가 10일째 다시 감소하는 경향을 보였다. 숙성기간 중 당도의 변화는 절임원에 관계없이 감소하는 경향을 보였으며, 염도는 절임원에 따라 다소 차이가 있으나 일정 수준까지 증가하여 유지되는 경향을 보였다. 장아찌의 외관은 절임원의 수분을 흡수하여 처음 건조된 딱딱한 사태보다 부드러워진 형태였으나 사과로부터 물이 나오는 등의 변화는 관찰되지 않았다. 관능평가 결과 색, 향, 맛, 조직감, 전체적인 기호도 모든 측면에서 고추장 사과장아찌의 품질이 높게 평가 되었으며, 평가결과를 종합해 볼 때 유기농 사과장아찌의 절임원으로 고추장이 가장 적합한 것으로 판단되었다.

Qualitiy characteristics such as moisture content, pH, acidity, sugar content, salinity, appearance, flavor, taste, color and overall acceptance of apple Jangachi cured with different traditional Korean sauces (Kochujang, Doenjang, Kanjang) were investigated during storage time. The initial moisture content of the apple Jangachi was an average of 14.97%. But after curing with the three sauces (Kochujang, Doenjang, and Kanjaing) moisture content increased to 27~28%, 41~4% and 56~58%, respectively. The pH was 4.84-5.42 regardless of sauce. Total acidity increased from 0.4%, 0.34%, 0.34% to 1.14%, 0.60%, 0.67%. respectively. But acidity decreased after 10 days. Sugar content of apple jangachi decreased throughout the aging time regardless of sauce type. Salinity of apple Jangachi increased to a certain level during storage time regardless of sauce type. Apple Jangachi softened during storage as they increased in moisture content. All sensory characteristics of Kocuhjang apples showed a higher score than Doenjang and Kanjang. Overall, Kocuhjang seems most appropriate for curing apple Jangachi.

키워드

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