Optimization of Roasting Process as Pre-treatment for Extraction of Omija(Schizandra chinensis Baillon)

오미자 추출을 위한 전처리로서의 볶음공정 최적화

  • Mok, Chul-Kyoon (Department of Food and Bioengineering, Kyungwon University) ;
  • Song, Ki-Tae (Department of Food and Bioengineering, Kyungwon University) ;
  • Lee, Sang-Ki (Department of Food and Bioengineering, Kyungwon University) ;
  • Na, Young-Jin (Department of Food and Bioengineering, Kyungwon University) ;
  • Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University) ;
  • Kwon, Young-An (Department of Food Science and Technology, Woosuk University) ;
  • Lee, Seung-Ju (Department of Food Science and Technology, Dongguk University)
  • 목철균 (경원대학교 식품생물공학과) ;
  • 송기태 (경원대학교 식품생물공학과) ;
  • 이상기 (경원대학교 식품생물공학과) ;
  • 나영진 (경원대학교 식품생물공학과) ;
  • 박종현 (경원대학교 식품생물공학과) ;
  • 권영안 (우석대학교 식품공학과) ;
  • 이승주 (동국대학교 식품공학과)
  • Published : 2001.06.30

Abstract

The effect of roasting of Omija (Schizandra chinensis Baillon) on the physicochemical properties and the sensory quality of the extract was investigated in order to improve the quality of Omija beverage. The response surface methodology was introduced to optimize the roasting condition of Omija based on the sensory quality of the extract. The titratable acidity, the soluble solid content and the reducing sugar content of the extract increased with a mild roasting, but decreased with an excessive roasting. Prolonged roasting at high temperature decomposed red pigment making the color of the extract lighter, less red and less yellow. A mild roasting of Omija improved the sensory quality of the extract, and the highest sensory quality of the extract was provided with the roasting at $180^{\circ}C$ for 10 min, indicating the optimum roasting condition of Omija. The extract of the roasted Omija was superior in sensory properties to that of the unroasted one.

Keywords

roasting;Omija(Schizandra chinensis Baillon);physicochemical;sensory quality;response surface methodology