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Quality Characteristics of Jocheong Containing Various Level of Letinus edodes Extracts

표고버섯 추출액을 이용한 조청의 품질특성

  • Park, Jung-Suk (Dept. of Food and Cooking Science, Kwang-ju Womens University) ;
  • Na, Hwan-Sik (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
  • 박정숙 (광주여자대학교 식품조리과학과) ;
  • 나환식 (전라남도보건환경연구원)
  • Published : 2005.08.01

Abstract

Jocheong was prepared by adding Lentinus edodes extract to improve its quality and to give some functional properties. Contents of crude protein, ash and crude lipid were similar to those of control, while carbohydrate content was decreased. Total mineral content were $1,916.03\~2,674.24mg/kg$ that was no difference between test samples. From HPLC determination of free sugars, Jocheong was found to contain maltose as the highest sugar, followed by glucose and fructose. In amino acid analysis, seventeen amino acid were identified and quantified. Glutamic acid in Jocheong was major amino acid. The major fatty acids in Jocheong $(0\%,\;control)$ were linoleic acid, palmitic acid, oleic acid, myristic acid and caproic acid. There was no significant differences in fatty acid composition, pH and reducing sugar content among the Jocheong samples. The viscosity and solid contents tended to decrease with the addition of Lentinus edodes extract. Increasing the ratio of mushroom extract in Jocheong tended to decrease the lightness, yellowness and redness in Hunter's color value. Although sensory value decreased with increasing Lentinus edodes extracts, use of mushroom extracts (7: 3; saccharification liquids: Lentinus edodes extracts) is recommended for making Jocheong.

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