Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effect of Blanching Condition on the Physicochemical Properties of Burdock, Lotus Root, and Garlic Scape

데치기 조건에 따른 우엉, 연근 및 마늘종의 이화학적 특성 변화

  • Hwang, Su-In (Department of Food Science and Biotechnology, Sejong University) ;
  • Yun, Young Chan (Department of Food Science and Biotechnology, Sejong University) ;
  • Lee, Eun-Jung (Department of Food Science and Biotechnology, Sejong University) ;
  • Hong, Geun-Pyo (Department of Food Science and Biotechnology, Sejong University)
  • 황수인 (세종대학교 식품생명공학과) ;
  • 윤영찬 (세종대학교 식품생명공학과) ;
  • 이은정 (세종대학교 식품생명공학과) ;
  • 홍근표 (세종대학교 식품생명공학과)
  • Published : 2019.02.28
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Abstract

This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100℃) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80℃). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80℃) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80-100℃ for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100℃). Consequently, the result indicated that low temperature for a long time (80℃ and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100℃ and 1-3 min).

본 연구에서는 다양한 온도 및 시간에 따른 데치기에 의한 우엉, 연근 및 마늘종의 특성 변화를 평가하였다. 우엉은 데치기에 의한 조직 연화 효과를 얻기 어려웠으며, 저온 데치기에 따른 변색이 심하게 발생하는 현상을 보여주었다. 따라서 효과적인 우엉의 데치기는 90℃ 이상에서 단시간(1분) 실시해야 품질의 저하를 억제할 수 있을 것으로 판단된다. 반면 연근은 80℃에서 5분간 데치는 경우 고온에서 단시간 데친 연근에 비해 수분함량이 높고 연도는 차이를 보이지 않아 저온 데치기를 효과적으로 적용할 수 있는 농산물로 판단되었다. 마늘종은 고온 데치기에 의해 조직 연화 효과를 얻을 수 있지만, 색도 변화를 수반하기 때문에 품질 측면에서 바람직하지 않았으며, 80℃에서 3-5분 데치기를 통해 연화효과를 얻을 수 있을 것으로 기대되었다.

Keywords

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