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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Low-Salt Yacon Jangachi Using Rice Wine Lees during Storage

주박을 이용한 저염 야콘 장아찌의 저장 중 품질특성

  • Jung, Hee-Nam (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Kim, Hae-Ok (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Shim, Hae-Hyun (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Jung, Hyun-Sook (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Choi, Ok-Ja (Dept. of Food & Cooking Science, Sunchon National University)
  • 정희남 (순천대학교 생명산업과학대학 조리과학과) ;
  • 김해옥 (순천대학교 생명산업과학대학 조리과학과) ;
  • 심혜현 (순천대학교 생명산업과학대학 조리과학과) ;
  • 정현숙 (순천대학교 생명산업과학대학 조리과학과) ;
  • 최옥자 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2011.10.11
  • Accepted : 2012.02.21
  • Published : 2012.03.31
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Abstract

The objective of this study was to develop and standardize a preparation method for low-salt yacon jangachi using rice wine lees. The proximate composition of yacon was 81.08% (moisture), 0.77% (crude protein), 0.14% (crude lipid) and 0.70% (crude ash). In order to determine the preferred sodium concentrations of soaking solution and rice wine lees, we investigated the quality characteristics of yacon jangachi during storage for 50 days at $18^{\circ}C$. The salinity of yacon jangachi using rice wine lees with 2% and 4% salt increased with storage time, but the salinity did not rise above 3% during storage for 50 days. The salinity of rice wine lees with 4% salt decreased during storage time. a and b color values along with sheared force of yacon jangachi increased as storage time increased, but L color value was reversed. In the sensory evaluation, the color preference for yacon jangachi increased during storage time, and the taste preference was highest at day 30. The flavor preference decreased during storage time, but the texture preference was reversed. In the sensory evaluation of overall preference, yacon jangachi using rice wine lees with 0% salt decreased at day 30, whereas yacon jangachi using rice wine lees with 2% and 4% salt increased during storage time. In conclusion, the salinity of yacon jangachi stored for 50 days with 4% salt did not rise above 3%, and softening was not observed.

야콘의 침지액 소금물 농도와 주박의 소금 첨가량에 따라 제조한 주박 야콘 장아찌의 저장 중 품질특성을 분석한 결과는 다음과 같다. 야콘의 수분 함량은 81.08%, 조단백 함량은 0.77%, 조지방 함량은 0.14% 그리고 조회분 함량은 0.70%로 나타났다. 0%, 2%, 4% 소금물에 3시간 동안 침지한 야콘을 4%, 2%, 0% 소금을 섞은 주박과 각각 혼합하여 최종 염도를 일정하게 조절한 후 50일 동안 $18{\pm}2^{\circ}C$에서 측정한 야콘 장아찌의 염도의 경우 0% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장 10일 이후에는 큰 변화가 없었고, 2%와 4% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장기간이 길어질수록 증가하였으나, 저장 50일 동안 염도는 3% 이하로 나타났다. 반면에 50일 저장기간 동안 주박의 염도의 경우 0% 소금을 첨가한 주박은 저장기간 동안 큰 변화가 없었고, 4% 소금을 첨가한 주박은 저장기간이 길어질수록 염도가 감소하였다. 색도에서 L값은 저장기간이 길어질수록 감소하였고, a값은 저장 10일째에 가장 큰 폭으로 증가하였으며, b값은 저장기간이 길어질수록 증가하였다. 야콘 장아찌의 절단력은 저장기간이 길어질수록 증가하였다. 각각의 야콘 장아찌의 관능검사를 실시한 결과, 색에 대한 선호도는 저장 기간이 길어질수록 증가하였고, 맛에 대한 선호도는 저장 30일째가 가장 높았으며, 향미에 대한 선호도는 저장기간이 길어질수록 주박 특유의 향으로 인하여 감소하였다. 물성에 대한 선호도는 저장기간이 길어질수록 높았고, 전체적인 선호도는 주박에 0% 소금을 첨가한 야콘 장아찌는 저장 초기에는 선호도가 높았으나 저장기간이 길어질수록 선호도가 낮아졌고, 2%와 4% 소금을 첨가한 야콘은 저장기간이 길어 질수록 선호도가 높아졌다.

Keywords

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