Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Study of Stability and Shelf-life of Red Ginseng Beverage Emulsified by Homogenizer High Pressure

고압균질기로 유화된 홍삼음료의 안정성과 유통기한 변화에 대한 연구

  • You, Kwan-Mo (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Jang, Hyeon-Ho (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Lee, Eui-Seok (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Park, Jong-Tae (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Hong, Soon-Taek (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
  • 류관모 (충남대학교 농업생명과학대학 식품공학과) ;
  • 장현호 (충남대학교 농업생명과학대학 식품공학과) ;
  • 이의석 (충남대학교 농업생명과학대학 식품공학과) ;
  • 박종태 (충남대학교 농업생명과학대학 식품공학과) ;
  • 홍순택 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2018.01.20
  • Accepted : 2018.02.28
  • Published : 2018.03.30
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Abstract

This study was carried out to predict the shelf-life of emulsified red ginseng beverage. To investigate the quality changes during the storage, physicochemical properties such as acidity, pH, droplet size, Hunter's color value and sensory evaluation test were measured periodically. It was found that acidity, pH, and droplet sizes were little changed in initial stage. After about 70 days of storage, however, they tended to be changed possibly due to Maillard reaction. From the results of correlation analysis between sensory evaluation results and physicochemical characteristics, a-value was chosen as a quality index of red ginseng emulsions. Using reaction constants at various temperature, the activation energy and the $Q_{10}$ value for the a-value from Arrhenius equation found to be 13.37 kcal/mol, 1.56-2.14, respectively. It could be concluded that the shelf-life of red ginseng emulsions estimated to be 730 days (approximately 2 years) when stored at $20^{\circ}C$.

본 연구는 홍삼 유화 음료의 유통기한 예측을 위하여 수행하였다. 저장기간 동안 이화학적 특성(산도, pH, 지방구크기, 색도) 및 관능적 특성의 변화를 주기적으로 조사하였다. 저장 초기에 홍삼 유화 음료의 산도, pH 및 지방구 크기는 거의 변화하지 않았으나 저장 후반기(70일 이후)에는 유의적으로 변화하였으며 이는 주로 Maillard reaction 의한 것으로 추정하였다. 관능특성과 이화학적 특성들과의 상관분석을 통하여 색도 a 값(적색도)을 홍삼 유화 음료의 이화학적 품질지표로 설정하였다. Arrhenius 식에 의한 a값 변화에 대한 활성화 에너지 및 $Q_{10}-value$는 각각 13.37 kcal/mol, 1.56-2.14로 조사되었으며, 홍삼 유화 음료의 유통기한은 상온($20^{\circ}C$) 보관의 경우 730일(약 2년)로 예측되었다.

Keywords

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