Effect of Soaking and Heat Treatment Conditions on Physicochemical and Organoleptic Quality of Lotus Root

침지처리 및 열처리 조건이 연근의 관능적 특성 및 이화학적 특성에 미치는 영향

  • Lee, Sung-Chul (Department of Food and Biotechnology, Hoseo University and Natural Choice Co.) ;
  • Kim, So-Young (Department of Food and Biotechnology, Hoseo University and Natural Choice Co.) ;
  • Choi, Sun-Ju (Department of Food and Biotechnology, Hoseo University and Natural Choice Co.) ;
  • Lee, In-Suk (Gimpo Agricultural Technical Center) ;
  • Jung, Moon-Yung (Gimpo Agricultural Technical Center) ;
  • Yang, Sam-Man (Gimpo Agricultural Technical Center) ;
  • Chae, Hee-Jeong (Department of Food and Biotechnology, Hoseo University and Natural Choice Co.)
  • 이성철 (호서대학교 식품생물공학과 및 내추럴초이스(주)) ;
  • 김소영 (호서대학교 식품생물공학과 및 내추럴초이스(주)) ;
  • 최선주 (호서대학교 식품생물공학과 및 내추럴초이스(주)) ;
  • 이인숙 (김포시농업기술센터) ;
  • 정문영 (김포시농업기술센터) ;
  • 양삼만 (김포시농업기술센터) ;
  • 채희정 (호서대학교 식품생물공학과 및 내추럴초이스(주))
  • Received : 2009.10.06
  • Accepted : 2009.11.25
  • Published : 2010.02.28

Abstract

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

연근 특유의 떫은 맛을 저감하기 위하여 건조, 침지처리 및 스팀처리 등의 다양한 가공조건에 따른 탄닌 함량의 변화와 관능적 특성을 검토하였다. 6가지 가공조건으로서 단순건조(D), 침지처리 후 건조($SK{\rightarrow}D$), 스팀처리 후 건조($ST{\rightarrow}D$), 단순건조 후 압력볶음($D{\rightarrow}R$), 침지건조 후 압력볶음($SK{\rightarrow}D{\rightarrow}R$), 스팀건조 후 압력볶음($ST{\rightarrow}D{\rightarrow}R$)을 실시한 후 가공 조건별 떫은 맛의 주요성분인 탄닌 함량을 조사하고 관능검사를 실시하였다. 탄닌 함량은 스팀처리 후 건조($ST{\rightarrow}D$)한 연근에서 가장 낮게 나타났다. 가공 처리에 따른 연근의 관능평가를 실시한 결과 스팀처리($S{\rightarrow}T$)에 의해 떫은 맛이 감소하였고 압력볶음(R) 처리에 의해 구수한 맛이 증가하였다. 연근의 스팀처리에 의해서 탄닌 함량이 감소되었고 떫은 맛이 제거될 수 있었으며 압력볶음(R) 처리를 통해서는 다양한 향기성분의 발향을 통해 구수한 맛을 갖게 하여 관능적으로 우수한 특성을 얻을 수 있었다. 결과적으로 스팀건조 후 압력볶음($ST{\rightarrow}D{\rightarrow$}처리의 연근이 떫은 맛과 구수한 맛에서 가장 우수하였다.

Keywords

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