Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Soaking Conditions on Storage Characteristics of Acorn Mook

수침조건이 도토리 묵의 저장에 미치는 영향

  • Na, Hwan-Sik (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Kim, Kwan (Dept. of Food Science and Technology, Chonnam National University)
  • 나환식 (전라남도보건환경연구원 식품약품분석과) ;
  • 김관 (전남대학교 식품공학과)
  • Published : 2002.04.01
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Abstract

This study was to explain the properties of acorn sediments and characteristics in the texture of acorn mooks due to the differences in preparing conditions of acorn sediments. The hardness of mook increased at 4$^{\circ}C$ during storage. The increase rate of acorn mook's hardness after storage for 24 hrs at 4$^{\circ}C$ were higher than those of others. X-ray diffraction of the retrograded acorn mooks was little different during storage at 4$^{\circ}C$. The syneresis of acorn mook was decreased with increasing the soaking treatment. The syneresis (%) of nontreated sample (0-0) was larger than those of the others.

수침을 달리 하여 제조한 도토리 앙금을 시료로 묵을 제조하여 저장 중 변화로서 견고성, X-선 회절도 및 이수율을 조사하여 다음과 같은 결과를 얻었다. 도토리 묵을 4$^{\circ}C$에서 5일간 저장하면서 측정한 견고성은 저장 24시간이 경과하면서 견고성 이 가장 크게 증가하였으며 그 이후 증가율은 다소 둔화되었고, 묵을 5일간 저장하면서 X-선 회 절도에서는 노화는 잘 일어나지 않아 24시간 저장 이후 다소 높은 회절선만 나타내어 노화전분의 결정형은 관찰할 수 없었으며 각 시료간에도 뚜렷한 차이를 보이지 않았다. 전분의 노화와 관계가 있는 겔의 이수율을 측정한 결과 열매와 앙금을 수침하지 않은 대조구(0-0)시료의 이수율은 저장 24시간에 1.00%에서 저장 120시간에 5.27%로 증가하였고, 수침 과정이 더 많은 시료일수록 중량 감소율이 낮았으며 이는 수침 기간이 길어질수록 묵의 구조가 안정하여 겔의 수축도 적게 나타났다. 따라서 열매와 앙금의 수침을 많이 한 시료일수록 겔의 안정성이 더 큰 것으로 나타났으며 저장 중에도 좀 더 안정하였다.

Keywords

References

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