Korean Journal of Food Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Establishment of the manufacturing conditions of hyssop (Hyssopus officinalis)-rice drink

히솝(Hyssopus officinalis)을 혼합한 쌀음료 제조조건 설정

  • Received : 2015.05.18
  • Accepted : 2015.06.15
  • Published : 2015.06.30

Abstract

This study was monitored the quality characteristic of the hyssop-rice drink added using hyssop (Hyssopus officinalis) and rice. AFter operational parameters including amylase content ($X_1$, 1~5 mL), saccharification time ($X_2$, 10~18 hr) and hyssop content ($X_3$, 1.0~3.0 g) were monitored, these results were analyzed using a response surface methodology for the determination of the optimum conditions (Brix, Hunter's color and organoleptic properties). Maximum conditions of Brix for the hyssop-rice drink were 0.96 mL of amylase, 14.93 hr of saccharification time and 2 g of hyssop. Maximum conditions of Hunter's color b were 1.90 mL of amylase, 16.64 hr of saccharification time and 2.51 g of hyssop. Maximum conditions of organoleptic color were 4.60 mL of amylase, 15.66 hr of saccharification time and 1.57 g of hyssop. Maximum conditions of organoleptic aroma were 3.46 mL of amylase, 10.79 hr of saccharification time and 1.45 g of hyssop. Maximum conditions of organoleptic taste were 3.67 mL of amylase, 17.64 hr of saccharification time and 1.76 g of hyssop. Maximum conditions of overall palatability of the hyssop-rice drink were 3.73 mL of amylase, 13.66 hr of saccharification time and 1.85 g of hyssop.

Keywords

File

Download PDF

References

  1. Kum JS (2008) Blooming of rice processing industry. Food Indu Nutr, 13, 9-14
  2. Won YJ, Oh SK (2014) Development of process using technology and rice varieties for aseptic-packaged cooked rice. Food Sci Indu, 47, 71-79
  3. Nam DG (2004) Hyssopus officinalis. Forest Cultu, 13, 32-39
  4. Hossein K, Karamatollah R, Seyyed JG, Zahra ED, Yadollah Y (2007) Supercritical fluid extraction of flavors and fragrances from Hyssopus officinalis L. cultivated in Iran. Food Chem, 105, 805-811 https://doi.org/10.1016/j.foodchem.2007.01.059
  5. Letessier MP, Svoboda KP, Walters DR (2001) Antifungal activity of the essential oil of hyssop (Hyssopus officinalis). J Phytopathol, 149, 673-678 https://doi.org/10.1046/j.1439-0434.2001.00692.x
  6. Lu M, Battinelli L, Daniele C, Melchioni C, Salvatore G, Mazzanti G (2002) Muscle relaxing activity of Hyssopus officinalis essential oil on isolated intestinal preparations. Planta Medi, 68, 213-216 https://doi.org/10.1055/s-2002-23139
  7. Mazzanti1 G, Lu M, Salvatore G (1998) Spasmolytic action of the essential oil from Hyssopus officinalis L. var. decumbens and its major components. Phytotherapy Res, 12, 92-94 https://doi.org/10.1002/(SICI)1099-1573(1998)12:1+<S92::AID-PTR261>3.0.CO;2-9
  8. Gorunovica MS, Bogavaca PM, Chalchatb JC, Chabard JL (1995) Essential oil of Hyssopus officinalis L., Lamiaceae of montenegro origin. J Essen Oil Res, 7, 39-43 https://doi.org/10.1080/10412905.1995.9698459
  9. Ju HG, Cho HG, Park CG, Cho GS, Chae SG, Ma SJ (1991) Methods of Food Analysis. Songlimmunhwasa, Yeosu, Korea, p 488-489
  10. Lee GH (1997) Food Chemistry. Huyngseolchulpansa, Seoul, Korea, p 401-405
  11. Myers RH (1971) Response Surface Methodology. Allyn and Bacon Inc., Boston, USA, p 132-133
  12. SAS (1988) SAS/STAT : User's Guide Version 6, 4th ed, Statistical Analysis System Institute, Cary, NC, USA, p 1457-1478
  13. Martha LA, James PB (1992) The Mathematica Handbook, Compatible with Mathematica Version 2.0. An Inprint of a Division of Academic Press, Inc., Harcourt Brace & Co., Massachusetts, USA. p 15-511
  14. Kim KO, Lee YC (1989) Sensory Test of Food. Hagyesa, Seoul, Korea, p 241-243
  15. Park SH (1991) Modern Experimental Design. Minyoungsa, Seoul, Korea, p 547-557