Change of Physicochemical Characteristics and Functional Components in the Raw Materials of Saengsik, Uncooked Food by Drying Methods

건조방법에 따른 생식 원료의 이화학적 특성 및 기능성 성분의 변화

  • Jin, Tie-Yan (Division of Applied Bioscience and Biotechnology and Functional Food Research Center, Chonnam National University) ;
  • Oh, Deog-Hwan (School of Biotechnology and Bioengineering, Kangwon National University) ;
  • Eun, Jong-Bang (Division of Applied Bioscience and Biotechnology and Functional Food Research Center, Chonnam National University)
  • 김철암 (전남대학교 응용생물공학부.기능성 식품 연구센터) ;
  • 오덕환 (강원대학교 바이오산업공학부) ;
  • 은종방 (전남대학교 응용생물공학부.기능성 식품 연구센터)
  • Published : 2006.04.01

Abstract

Changes in physicochemical characteristics and functional components content of saengsik, uncooked food, were investigated to find efficient drying methods, one of important manufacturing process of saengsik. No changes in proximate compositions of all samples were observed during hot-air drying at 50, 55, and $60^{\circ}C$ and freeze-drying. Colors of carrot, Lentinus edodes, and sea mustard did not change, while a value of cabbage, L, a, and b values of Agaricus bisporos, and a value of laver changed slightly by hot-air drying at all temperatures and freeze-drying. Dietary fiber content increased by hot-air drying but not by freeze-drying. Reductions in vitamin C and ${\beta}-carotene$ contents of carrot, cabbage, sea mustard, and laver were higher by hot-air drying than by freeze-drying. Contents of total phenolics and lectin of L. edodes and A. bisporos were not affected by hot-air drying and freeze-drying. Contents of pectin, alginic acid, and porphyran in sea mustard and laver increased by hot-air drying.

생식 제조공정 중 주요공정인 건조방법에서 효율적인 방법을 찾기 위하여 건조방법에 따른 생식 원료 이화학적 특성 및 기능성 성분의 변화를 조사하였다. 당근, 양배추, 표고버섯, 양송이버섯, 미역 김의 단백질, 지방, 탄수화물, 회분 등 성분의 함량은 열풍건조(50, 55, $60^{\circ}C$) 및 동결건조를 통하여서는 거의 변화가 없는 것으로 나타났다. 당근, 표고버섯, 미역은 열풍건조 및 동결건조를 실시한 후 변화가 없는 것으로 관찰되었고 양배추(a값), 양송이버섯(L, a, b값), 김(a값)의 변화가 있는 것으로 나타났다. 식이섬유의 함량은 열풍건조를 거친 시료에서 증가를 나타냈다. 당근, 양배추, 미역, 김 중의 Vitamin C와 ${\beta}-carotene$ 함량은 열풍건조를 진행한 시료가 동결건조를 진행한 시료보다 손실이 많이 것으로 나타났고 총 페놀성 화합물과 lectin의 함량은 열풍건조 및 동결건조를 거쳐도 거의 변화가 없는 것으로 나타났으며 pectin, alginic acid, porphyran 등의 함량은 열풍건조를 실시한 시료에서 증가를 나타냈다. 총 페놀성 화합물, lectin pectin, alginic acid, porphyran과 같은 기능성 물질을 함유한 생식 원료는 열풍건조방법을 이용하는 것이 경제적일 것으로 생각되며 Vitamin C와 ${\beta}-carotene$과 같이 열에 약한 비타민을 많이 함유한 생식 원료는 동결건조 방법을 사용하는 것이 바람직할 것으로 생각된다.

Keywords

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