12 (09-13_Fig 4,5 칼라-OK).hwp

Size: px

Start display at page:

Download "12 (09-13_Fig 4,5 칼라-OK).hwp"

아셩 위
5 years ago
Views:

1 J Koren Soc Food Sci Nutr 한국식품영양과학회지 46(1), 83~91(217) 산수유퓨레로제조한젤리의품질특성 정지숙 1,2 박수진 1 손병길 2 1 구례야생화연구소 2 구례군농업기술센터기술보급과 Qulity Chrcteristics of Jelly Using Fresh Puree of Snsuyu (Corni Fructus) Ji-Suk Jeong 1,2, Su-Jin Prk 1, nd Byeong-Gil Son 2 1 Gurye Wild Flower Institute 2 Agriculturl Extension Tem, Gurye-gun Agriculturl Center ABSTRACT This study mde jelly by dding Snsuyu (Corni Fructus) puree nd exmined the types nd contents of gelling gents s well s the physicochemicl chrcteristics of jelly depending on heting time. Wter content of Snsuyu puree ws 89.39%, ph ws 2.92, sugr content ws 1.28 Brix, nd totl polyphenol content ws 1, mg GAE/1 g. As the dded mount of Snsuyu puree incresed, ph decresed slightly from 3.4 to 2.97, nd yield stress decresed gretly. As heting time incresed, red color ws unstble nd chnged to yellow. When heted more thn 5 min, jelly ws not formed. The level of preference for jelly consisting of 1% Snsuyu puree, 1.5% gr, nd 1.% crrgeenn ws the highest t Using pulp of Snsuyu, it will be possible to mke jelly consisting of vrious bioctive substnces. Key words: Snsuyu, Corni Fructus, jelly, qulity chrcteristic, sensory evlution 서 젤리는수분함량을 2% 내외로함유한당류기호식품으로과즙에적당한농도의설탕과젤화제를첨가하여만든다 (1). 제조공정에서는일반적으로당류와젤화제를혼합하여농축, 성형및건조하는과정을포함한다. 젤화제의종류로는펙틴, 한천, 젤라틴, 전분등이있으며, 펙틴젤리, 한천젤리, 젤라틴젤리, 전분젤리등으로구분된다. 젤화제종류에따라단단한조직의형성, 질긴정도등의씹힘성이다르게나타난다. 펙틴젤리는잘끊어지며약간의씹힘성이있고, 한천젤리는더욱더잘끊어지며, 젤라틴젤리는질기고씹힘성이뛰어나며, 전분젤리는조직을단단하게한다 (2). 시중에판매되는젤리는주로과일맛과향이나는것으로과일소재가엑기스형태또는분쇄되어소량혼합되거나맛과향이나는화합물이첨가되고있다. 과일젤리로는참다래과즙 (3) 과다래농축액 (4), 오디착즙액 (5), 오디분말 (6), 감귤농축액 (7), 오미자추출물 (8,9) 을이용한연구가있으며, 그외자색당근즙 (1), 자색고구마농축액 (11), 흑마늘농축액 (12), 숙지황농축액 (13), 흑삼 (14) 등을이용한연구 Received 2 September 216; Accepted 14 December 216 Corresponding uthor: Ji-Suk Jeong, Gurye Wild Flower Institute of Gurye-gun Agriculturl Center, Jeonnm 5766, Kore E-mil: herojisuk@hnmil.net, Phone: 론 가보고되어소비자의다양한기호를충족시키기위해다양한젤화제의조직상특성을이용한제품이개발되고있다. 산수유 (Corni Fructus) 는층층나무과의낙엽교목인산수유나무 (Cornus officinlis Siebold et Zucc.) 의붉은색열매로 1~11월에수확하며, 첫맛은시고끝맛은쓰고떫다. 산수유에는 cornin, morroniside, lognin이함유되어있으며, 그외 sweroside, tnnin, sponin과 gllic cid, ursolic cid, trtric cid, mlic cid, succinic cid 등의유기산, 비타민 A 등을함유하고있다 (15,16). 산수유는예로부터중요한한약재로사용됐으며씨앗을제거한후건조한과육을사용하고있다. 한방에서는간과신장의기운을북돋워주고약간따뜻한성질을가지며, 자양, 강장, 이뇨작용, 혈압강하작용등의약리작용이기록되어있다 (17). 그러나약리적효능이우수하지만시고쓰고떫은맛때문에다양한제품가공에장애가되고있다. 산수유가공연구로는적은편이나산수유건조과육분말을첨가한쿠키 (18), 머핀 (19), 식빵 (2) 등의베이커리와건조과육열수추출액을사용한약주 (21), 발효액 (22), 요구르트 (23) 등이보고되어있다. 산수유생과를활용한연구는현재까지잼 (24) 연구만보고되었을뿐, 산수유생과를활용한연구뿐만아니라산수유젤리에대한연구가전무하다. 과일과육을이용함으로써과일에포함된다양한생리활성물질을효과적으로섭취할수있으나과일소재의특성에

2 84 정지숙 박수진 손병길 따라젤화가쉽지않거나씹힘성과의조화가맞지않을수있다. 또한, 가열시간에따라색소가옅어지는등의문제가발생할수도있다. 따라서본연구는젤리의품질향상을위해산수유퓨레를첨가한젤리를제조하고산수유퓨레함량, 젤화제함량, 가열시간에따른젤리의이화학적품질특성및기호도를조사하여산수유젤리의상품화를위한기초자료를제공하고자하였다. 재료및방법실험재료산수유는전라남도구례군산동면에위치한 215년 11 월에과육이전체적으로붉게익은성숙과를농가에서직접구입하여사용하였다. 잔가지, 잎등의이물질제거후세척하여물기를충분히제거한다음 -2 C 냉동고에냉동저장하였으며, Prk 등 (24) 의방법에따라냉동산수유를동량의멸균증류수와함께문지르듯으깨면서씨앗과과육을분리하여퓨레를제조한후일정량씩포장하여 -8 C deep freezer(mdf-u53v, Snyo, Tokyo, Jpn) 에냉동보관하면서젤리제조에사용하였다. 그외정백당 (CJ Cheil Jedng Co., Incheon, Kore), 이소말토올리고당 (Ottogi, Ulsn, Kore), 한천 (Myungsin Hnchun Co., Yngsn, Kore), 카라기난 (Mrcel Trding Co., Metro Mnil, Philippines), 비타민 C(Shndong Luweo Phrmceuticl Co., Ltd., Zibo, Chin) 는시중에서구입하여사용하였다. 산수유젤리제조과일소재의특성에따라젤화제의종류와젤리제조공정이달라질수있다. 산수유젤리제조는선행연구를참조하여 2단계로진행하였으며, 배합조건은 Tble 1에나타내었다. 1차실험은산수유의높은유기산과낮은 ph 등의특성을고려해한천 3.% 를고정한후산수유퓨레를 5, 1, 15, 2%( 이하 SP5, SP1, SP15, SP2으로약함 ) 로첨가하여색, 텍스처, 총폴리페놀함량및 DPPH 라디칼소거능을조사하였다. 2차실험에서는 Jeong과 Kim(7) 의조건을참고하여산수유퓨레첨가량 1% 에한천및카라기난의겔화제비율을달리한 SJ( 한천 2.%), SJ.5( 한천 2.%, 카라기난.5%), SJ1.( 한천 1.5%, 카라기난 1.%), SJ1.5 Distilled wter Addition sugr nd fructo-oligoscchride Boiling 45±2 C Solution Addition of gr nd Snsuyu puree crrgeenn powder Boiling 5 1 min t Boiling 5 2 min 1 15 C t 9 1 C Concentrtion Concentrtion Cool down t room temperture Mixing with gelling gent nd Snsuyu puree (8±2 C) Cooling 3 5 h t room temperture Cutting Cold drying Pckging Snsuyu jelly Fig. 1. Procedures for Snsuyu (Corni Fructus) jelly products with different rtios of Snsuyu puree nd gellifint. ( 한천 1.%, 카라기난 1.5%) 젤리를제조한후색, 텍스처, 기호도를조사하였다. 젤리제조는 Fig. 1의공정으로진행하였으며, 증류수에정백당, 올리고당을가열하여미지근한온도가되면한천, 카라기난을첨가하여용해한후 1~ 15 C가되면졸형태가되도록 5~1분간가열농축하고, 산수유퓨레도 9~1 C로수분함량이 87% 가될때까지 5~2분간가열농축후각각실온에서냉각하면서품온이 8 C가됐을때충분히혼합하여일정한틀에넣어성형절 Tble 1. Formultion of Snsuyu (Corni Fructus) jelly products with different rtios of Snsuyu puree nd gellifint Ingredients (%) Puree Agr Crrgeenn Sugr Fructo-oligoscchrides Vitmin C Wter Snsuyu puree (%) Gellifint (%) SP5 SP1 SP15 SP2 SJ SJ.5 SJ1. SJ Totl

3 산수유퓨레로제조한젤리의품질특성 85 단후냉풍건조하였다. 수분함량, 총산, ph 및당도측정 수분함량은젤리를일정량취하여적외선수분측정기 (MX-5, A&D Co., Osk, Jpn) 를이용해 15 C에서 3회측정한후그평균값으로나타내었다. ph 측정은겔화제를빼고배합조건및제조방법에따라젤리를제조한후실온으로냉각한현탁액의여과액을 ph meter(model 215, Denver Instruments, Denver, CO, USA) 로측정하였다. 젤리의당도는 ph 측정에사용한액을사용하여측정하였으며, 최종배합조건으로설정된젤리는동결건조한후분쇄하여그분말을각각 1 g씩취하여증류수 9 ml로 1시간교반한후여과한액을굴절당도계 (Refrctometer, ATAGO, Tokyo, Jpn) 로 3회측정하여그평균값으로나타내었다. 총폴리페놀함량및 DPPH 라디칼소거능측정총폴리페놀함량은 Folin-Cioclteu s의방법 (25) 을변형하여측정하였다. 각추출액 4 μl에증류수 52 μl와 Folin-Denis regent(sigm-aldrich Co., St. Louis, MO, USA) 4 μl를가하여혼합한후실온에서반응시켰다. 여기에 7% N 2CO 3 용액 (Sigm-Aldrich Co.) 4 μl를가하여혼합하고실온에서 9분간정치반응시킨후분광광도계 (Optizen POP, Mecsys Co., Seoul, Kore) 로 75 nm에서흡광도를측정하였다. Gllic cid를표준물질로사용하여농도별표준곡선을작성한후총폴리페놀함량을 mg GAE(gllic cid equivlents)/1 g, dry weight로나타내었다. 항산화활성은 Kim 등 (26) 의방법을변형하여 1,1-diphenyl-2-picrylhydrzyl(DPPH) 라디칼에대한소거능을측정하였다. 시료 1 g과증류수 2 ml를혼합한후가열맨틀 (WHM12295, Dihn Scientific Co., Ltd., Wonju, Kore) 로 1 C에서 1시간씩 3반복추출하였다. 각추출물은감압농축 (N-1, NVC-21, SB-1, Eyel, Tokyo, Jpn) 후 -8 C에서동결건조하여최종추출물로제조하였다. 1 mg/ml 농도의추출액 6 μl와.2 mm DPPH 용액 (Sigm-Aldrich Co.) 3 μl를 3분간반응시켜분광광도계 (Optizen POP, Mecsys Co.) 로 517 nm에서흡광도를측정하여아래의식으로계산하였다. 대조군으로는최종농도 2 μg/ml BHA(Sigm-Aldrich Co.) 를사용하였다. DPPH 라디칼 =(1- 시료첨가구흡광도소거능 (%) 무첨가구흡광도 ) 1 색도측정 색도는젤리의표면을색차계 (CR-2, Minolt Co., Osk, Jpn) 를사용하여 L( 명도 ) 값, ( 적색도 ) 값, b( 황색도 ) 값을측정하였다. 이때표준백판은 Y=94.2, x=.3131, y=.321로보정한후사용하였다. 텍스처측정조건별제조된산수유젤리는육면체 ( 15 mm) 로잘라 rheometer(cr-3, Sun Sci. Co., Ltd., Tokyo, Jpn) 를이용하여텍스처를측정하였다. 측정조건은 distnce 1 mm, plunger dimeter 25 mm(no. 25), tble speed 18 mm/s로하였다. 모든시료는 3회반복측정하여평균값을취하였고, 각시료에대한경도 (hrdness), 탄력성 (springiness), 응집성 (cohesiveness), 검성 (gumminess), 깨짐성 (frcturbility) 을측정하였다. 관능적기호도평가관능평가요원으로는 2~5대의일반인을대상으로 1차 3명, 2차 명이평가에참여하였으며, 평가는산수유원료의특징을알리고실험목적과관능항목에대해서충분히인지할수있도록설명한후실시하였다. 젤리는막대형태 (1 1 5 mm) 로 2조각씩흰색용기 ( mm) 에담아제공하였으며, 각각의시료를평가한후생수로입안을헹구도록하였다. 측정시간은오후 3~4시사이에실시하였다. 관능평가시젤리의신맛 (sourness), 단맛 (sweetness), 쓴맛 (bitterness), 단단한정도 (hrdness), 탄력성 (springiness), 점착성 (stickiness) 은강도를측정 (1점: 매우약하다, 2점 : 약하다, 3점 : 조금약하다, 4점 : 보통이다, 5점 : 조금강하다, 6점 : 강하다, 7점 : 매우강하다 ) 하였고, 색 (color), 향 (flvor), 맛 (tste), 조직감 (texture), 전반적인기호도 (overll cceptbility) 는기호도를측정 (1점: 매우나쁘다, 2점 : 나쁘다, 3점 : 조금나쁘다, 4점 : 보통이다, 5점 : 조금좋다, 6점 : 좋다, 7점 : 매우좋다 ) 하였다. 관능검사마지막문항에는기타의견을적도록하여제품개발에참고하였다. 통계처리본실험결과에대한통계처리는 SPSS progrm(spss Sttistics 22., IBM, New York, NY, USA) 을사용하였다. 모든데이터는반복측정한후평균치 ± 표준편차로나타내었으며, 각처리군간의유의성에대한검증은 ANOVA를이용하여유의성을확인한후, P<.5 수준에서 Duncn s multiple rnge test를이용하여분석하였다. 결과및고찰산수유퓨레의수분함량, ph, 당도, 총폴리페놀함량및 DPPH 라디칼소거능식품과학시술대사전에서과실퓨레 (fruit puree) 는과실을마쇄하여껍질, 씨등을체로걸러내고걸쭉하게만든것으로정의되어있으며, 대표적으로복숭아, 서양배및구아바퓨레등이있고우리나라에서는귤, 사과, 배, 토마토퓨레등이유통되고있다 (27). 산수유퓨레는수분함량 89.39%, ph 2.92, 당도 1.28 Brix였다 (Tble 2). 또한, 총폴리페놀함량은 1, mg GAE/1 g이었으며, 1

4 86 정지숙 박수진 손병길 Tble 2. Moisture content, ph, sugr content, totl polyphenol content, nd DPPH rdicl scvenging ctivity of Snsuyu (Corni Fructus) puree Moisture content (%) ph Sugr content ( Brix) Totl polyphenol content (GAE mg/1 g) DPPH rdicl scvenging bility (%) 1) Snsuyu puree 89.39± ± ±.4 1,791.71± ±1.11 Vlues re men±sd (n=4). 1) Scvenging ctivity of 1 ppm concentrtion ppm 농도에서 53.67% 의 DPPH 라디칼소거능을나타내었다. 비파퓨레 (28) 는수분함량 83.49%, ph 4.1, 당도 14.3 Brix, 폴리페놀함량 7.51 mg TAE/1 g, 9.24% 의 DPPH 라디칼소거능을보였으며, 토종다래퓨레 (29) 는 ph 3.81, 당도 Brix, 총폴리페놀은 mg GAE/1 g, 37.78% 의 DPPH 라디칼소거능이있었다. 산수유퓨레는비파및토종다래퓨레보다낮은 ph와높은폴리페놀함량및 DPPH 라디칼소거능을나타내었다. 산수유퓨레첨가량에따른젤리의품질특성수분함량, ph, 당도, 색도및텍스처 : 산수유퓨레첨가량을달리한젤리 SP5, SP1, SP15, SP2의수분함량, ph, 당도는 Tble 3, 색도및텍스처측정결과는 Tble 4와같다. 젤리의수분함량은 2% 수준으로퓨레첨가량에따른유의적차이는없었으나, 퓨레첨가량이증가할수록 ph 는 3.4에서 2.97로소폭감소하고당도는 Brix에서 Brix로소폭증가하였다. 복분자즙 5% 에젤라틴으로제조한젤리 (3) 의수분함량은 2.12~22.6%, ph는 4.53~4.72, 당도는 2.64~21.22 Brix로수분함량이산수유퓨레를첨가한젤리와비슷하였으나, ph와당도는상당한차이가있었다. 오디착즙액을 3, 5, 7% 첨가한젤리 (5) 는 75.62~66.3% 의높은수분함량을보였으며, 석류분말을첨가한젤리 (31) 는 ph 4.88~5.77, 당도 14.3~ Brix로원료의특성에따라최종품의 ph, 당도등에상당한차이가있었다. 또한, 산수유퓨레첨가량이증가함에따라 L,, b 값도증가하는경향이었으며, L값은 SP5가 42.92로가장낮고 SP2이 46.89로가장높았다. 최대응력은 SP5가 7,346.5 g으로유의적으로높았으며단단한정도가전체적으로감소하는경향이었다. 퓨레첨가량이증가함에따라부착성이큰폭으로감소하는경향을나타내었다. Min과 Eun(32) 의감젤리의경도는대봉감퓨레를 4.8%, 8.1%, 11.22% 로첨가량이증가할수록각각 5, g, 6,8.73 g, 1, g으로급격히증가하였으나, 탄력성에는통계적유의적차이가없었다. 이는대봉감퓨레를더첨가할수록가열시간이증가하기때문에경도, 응집성, 점착성, 씹힘성등의값에차이를보이는것으로보고하였 Tble 3. Moisture content, ph, nd sugr content of Snsuyu (Corni Fructus) jelly products with different rtios of Snsuyu puree Vribles SP5 1) SP1 SP15 SP2 F-vlue Moisture content (%) ph Sugr content ( Brix) 2.26±.39 NS2) 3.4± ±.34 c 2.77± ± ±.22 b 2.86±.48 3.±.1 b 66.±.42 b 2.99± ±.3 b 66.96± *** **** 1) SP5: dded with Snsuyu puree of 5% (w/w) in jelly, SP1: dded with Snsuyu puree of 1% (w/w) in jelly, SP15: dded with Snsuyu puree of 15% (w/w) in jelly, SP2: dded with Snsuyu puree of 2% (w/w) in jelly. 2) Vlues re men±sd (n=4). Different letters within row (-c) indicte significnt differences t P<.5. NS: not significnt. *** P<.1, **** P<.1. Tble 4. Color nd texture of Snsuyu (Corni Fructus) jelly products with different rtios of Snsuyu puree Vribles SP5 1) SP1 SP15 SP2 F-vlue Color 2) L b 42.92± ± ± ± ± ± ± ± ± ± ±.3 5.4± **** 1, **** **** Texture Mximum lod(g) Yield stress (gf/mm 2 ) Hrdness (gf/mm 2 ) 7,346.5± ±8.54 7,344.25± ,448.75± ± ,448.25± ,44.5± ± ,439.75± ,24.25± ± ,23.5± ** **** ** 1) SP5: dded with Snsuyu puree of 5% (w/w) in jelly, SP1: dded with Snsuyu puree of 1% (w/w) in jelly, SP15: dded with Snsuyu puree of 15% (w/w) in jelly, SP2: dded with Snsuyu puree of 2% (w/w) in jelly. 2) L vlue: degree of lightness (white +1 drk), vlue: degree of redness (red +1-8 green), b vlue: degree of yellowness (yellow +7-8 blue). 3) Vlues re men±sd (n=4). 4) Different letters within row (-d) indicte significnt differences t P<.5. ** P<.1, **** P<.1.

5 산수유퓨레로제조한젤리의품질특성 GAE mg/1 g d c b Reduction concentrtion (%) c b SP5 SP1 SP15 SP2 Fig. 2. Totl polyphenol content of Snsuyu (Corni Fructus) jelly products with different rtios of Snsuyu puree. SP5, dded with Snsuyu puree of 5% (w/w) in jelly; SP1, dded with Snsuyu puree of 1% (w/w) in jelly; SP15, dded with Snsuyu puree of 15% (w/w) in jelly; SP2, dded with Snsuyu puree of 2% (w/w) in jelly. Vlues re men±sd (n=3). Vlues with different letters (-d) bove the brs re significntly different (P<.5). 다. Lee 등 (33) 에따르면한천겔에서는검성과씹힘성이당의종류에영향을받지않으나, 파단응력, 파단변형, 파단에너지값이한천겔보다카라기난겔의값이더커부서질때까지씹을때의단단함, 변형량, 에너지가한천겔이훨씬적은것으로보고하였다. 총폴리페놀함량 : 식물계페놀성화합물은 phenolic hydroxyl기를가지고있는방향족화합물의총칭하며수소를공여하여라디칼을제거함으로써노화를늦춰주며다양한질병의발병을억제시키는것으로알려져있다 (34,). 폴리페놀화합물은항산화반응에직접관여하는것으로 free rdicl을환원시키거나상쇄시키는능력이강해인체내에서 free rdicl에의한노화를억제하는척도로이용할수있다 (36,37). 산수유퓨레와퓨레를첨가한젤리의총폴리페놀함량은 Fig. 2와같다. 산수유퓨레는 1, mg GAE/1 g이었으며, SP5, SP1, SP15, SP2은산수유퓨레첨가량에비례하여폴리페놀함량도 2.93~71.92 mg GAE/1 g으로증가하였다. 참다래젤리 (3) 와오디젤리 (5) 는과즙의첨가량이증가할수록총페놀함량이증가한다는것과유사한경향을나타내었으며, 참다래퓨레 5% 에참다래과즙 15~25% 를첨가한젤리는 111.8~128.3 mg TAE/1 g으로, 참다래과즙이 mg TAE/1 g으로참다래젤리보다총폴리페놀함량이높았다 (3). 생자색고구마신자미와유색고구마주황미는각각 7,36 mg과 79 mg GAE/1 g으로, 산수유퓨레보다생자색고구마신자미는 4배높은폴리페놀함량을나타내었으며, 참다래과즙보다는산수유퓨레가 2배높은함량을나타내었다 (11). DPPH 라디칼소거능 : DPPH는짙은자색을띠는비교적안정한 free rdicl로서 scorbic cid, BHA 등다양한항산화물질에의해환원되어탈색되므로다양한천연소재의항산화물질을검색하는데이용되고있다. SP5, SP1, SP15, SP2의 DPPH 라디칼소거측정결과는 Fig. 3에 BHA SP5 SP1 SP15 SP2 2 ppm 1, ppm Fig. 3. DPPH free rdicl scvenging bility of Snsuyu (Corni Fructus) jelly products with different rtios of Snsuyu puree. SP5, dded with Snsuyu puree of 5% (w/w) in jelly; SP1, dded with Snsuyu puree of 1% (w/w) in jelly; SP15, dded with Snsuyu puree of 15% (w/w) in jelly; SP2, dded with Snsuyu puree of 2% (w/w) in jelly. Vlues re men±sd (n=3). Vlues with different letters (-c) bove the brs re significntly different (P<.5). 나타내었다. 대조구로사용한 BHA의경우 2 ppm 농도에서 92.59% 의소거활성을나타냈으나, 산수유퓨레는 1 ppm 농도에서 53.67% 의소거능을나타내었다. 산수유퓨레첨가량이증가할수록 DPPH 라디칼소거능도비례하여증가하였다. 이는 1, ppm 농도에서 36.48~79.48% 의 DPPH 라디칼소거능을나타냈으며, 산수유퓨레의 1/1 수준이었다. 오디착즙액을 3, 5, 7% 첨가한젤리는오디착즙액무첨가젤리보다 5.66~7.57% 의소폭증가하였으나오디착즙액첨가구간별유의적인차이는없었다 (5). 다래농축액 2% 첨가다래젤리는 6.17% 로대조구로사용한 vitmin C 8.23% 의라디칼소거능에비해다소낮은활성을나타내었다 (4). 원료함량이증가할수록높은항산화활성을보였으며, 산수유퓨레를첨가함으로써산수유의항산화활성성분을효과적으로섭취할수있을것으로본다. 가열시간에따른젤리의품질특성한천및카라기난을각각 1.5%, 1.% 의첨가젤리의전반적인기호도가가장높게평가되었으나, 여전히졸깃한물성이부족하여퓨레 1%, 한천 1.5% 는고정하고가열시간을조정하면서색과물성의변화를육안으로관찰하였다. 식물에광범위하게분포된효소는식품을변색시키므로열처리를통해효소로인한변질을막을수있다. 그러나 Fig. 4에나타낸바와같이산수유는가열시간이증가할수록붉은색이황색으로변하다가점차퇴색되었다. 산수유퓨레를첨가한직후에는산수유색상에변화가없으나가열 2분후부터는옅은색으로변하면서색의변화가나타났다. Kim 등 (29) 은다래퓨레가열처리때문에녹색도에도큰영향을미치는것으로보고하였으며, Lee 등 (38) 은가열살균하면서색소물질의하나인안토시아닌이열과반응하여키위주스의갈색화물질이형성하였을것으로보고하였다. 감귤농축액을

88 정지숙 박수진 손병길 Control min (dd puree) 2 min 5 min Fig. 4.

min 1 min 15 min Fig. 5. Chnges of texture ccording to boiling time of Snsuyu (Corni Fructus) jelly dded with Snsuyu puree of 1% (w/w) in jelly. 희석하여만든감귤젤리 (7) 는곤약.2%, 카라기난 1.

한천및카라기난함량에따른젤리의품질특성수분함량, ph, 당도, 색도및텍스처 : 1차실험결과에서한천 3% 첨가는텍스처기호도를충족시키지못하였다. 한천함량이증가하면경도는높아지나졸깃한정도가약하기때문에기호도를높이기위해한천및카라기난을첨가하여젤리를제조하였다. 산수유퓨레는 ph가 2.92의낮은 ph로겔화가어렵다.

5는굳기는하였으나점착성이높으며절단하기가어려워 SJ1.5를제외한 SJ, SJ.5, SJ1.으로만특성비교를진행하였다. 그결과 Tble 5 및 6과같이수분함량 21.62~21.98%, ph 2.96~3.2, 당도 62.42~62.

1), 탄 Tble 5. Moisture content, ph, nd sugr content of Snsuyu (Corni Fructus) jelly products with different rtios of gellifint Vribles SJ 1) SJ.5 SJ1.

6 88 정지숙 박수진 손병길 Control min (dd puree) 2 min 5 min Fig. 4. Chnges of color ppernce ccording to boiling time of Snsuyu (Corni Fructus) jelly dded with Snsuyu puree of 1% (w/w) in jelly. 5 min 1 min 15 min Fig. 5. Chnges of texture ccording to boiling time of Snsuyu (Corni Fructus) jelly dded with Snsuyu puree of 1% (w/w) in jelly. 희석하여만든감귤젤리 (7) 는곤약.2%, 카라기난 1.2% 를첨가하여 3분을가열하는것이적당하였으나, 산수유젤리는퓨레를첨가하고 5분가열후부터는젤리의풀림현상이나타나기시작하는것을알수있었다 (Fig. 5). 산수유퓨레첨가시가열온도, 가열시간등이젤리화에중요한변수로작용할수있을것으로본다. 한천및카라기난함량에따른젤리의품질특성수분함량, ph, 당도, 색도및텍스처 : 1차실험결과에서한천 3% 첨가는텍스처기호도를충족시키지못하였다. 한천함량이증가하면경도는높아지나졸깃한정도가약하기때문에기호도를높이기위해한천및카라기난을첨가하여젤리를제조하였다. 산수유퓨레는 ph가 2.92의낮은 ph로겔화가어렵다. 산수유퓨레첨가량이증가할수록산수유향과색의전반적인기호도가높게평가되었으나, 1% 이상 첨가시에는한천의농도가높아지는단점이있어낮은한천농도에서겔화가되는산수유퓨레첨가량을 1% 로고정하고한천및카라기난함량을조정하여 SJ, SJ.5, SJ1., SJ1.5를제조한후젤리의품질특성을조사하였다. 그러나 SJ1.5는굳기는하였으나점착성이높으며절단하기가어려워 SJ1.5를제외한 SJ, SJ.5, SJ1.으로만특성비교를진행하였다. 그결과 Tble 5 및 6과같이수분함량 21.62~21.98%, ph 2.96~3.2, 당도 62.42~62.93 Brix로젤화제의종류와는상관없이거의비슷한측정값을나타내었으며, 젤화제의혼합비율에상관없이 L값은비슷한수준이었으나, 한천함량이줄고카라기난함량이증가할수록 값과 b값은소폭증가하는경향이었다. 텍스처는한천함량이감소하고카라기난함량이증가할수록최대응력, 항복치, 검성, 깨짐성은급격하게, 응집성은유의적으로감소하였으며 (P>.1), 탄 Tble 5. Moisture content, ph, nd sugr content of Snsuyu (Corni Fructus) jelly products with different rtios of gellifint Vribles SJ 1) SJ.5 SJ1. F-vlue Moisture content (%) ph Sugr content ( Brix) 21.62±.7 c2)3) 3.2± ± ±.5 b 2.96±.4 b 62.77±.4 b 21.98± ±.3 b 62.42±.2 c **** **** 1) SJ: dded with Snsuyu puree of 1% (w/w), crrgeenn of %, nd gr of 2.5% in jelly, SJ.5: dded with Snsuyu puree of 1% (w/w), crrgeenn of.5%, nd gr of 2.% in jelly, SJ1.: dded with Snsuyu puree of 1% (w/w), crrgeenn of 1.%, nd gr of 1.5% in jelly. 2) Vlues re men±sd (n=4). 3) Different letters within row (-c) indicte significnt differences t P<.5. **** P<.1.

7 산수유퓨레로제조한젤리의품질특성 89 Tble 6. Color nd texture of Snsuyu (Corni Fructus) jelly products with different rtios of gellifint Vribles SJ 1) SJ.5 SJ1. F-vlue Color 2) L b 99.53± ± ± ± ± ± ± ± ± **** **** Texture Mximum lod (g) Adhesive stress (g) Yield strength (g) Springiness (%) Cohesiveness (%) Gumminess (g) Frcturbility (g) 7,463.83± ±21.69 NS 7,455.83± ± ±1.6 5,716.46±12.4 5,688.87±162. 5,343.67±96.8 b ± ,337.±92.75 b 96.73±1.11 b 72.6±2. b 3,849.21±84.92 b 3,723.52±11.4 b 3,517.5±7.5 c -16.± ,512.5±66.94 c 99.1± ±1.24 c 2,277.13±72.37 c 2,255.4±99.55 c 1, ****.922 * 1, **** ** **** 1, **** 1, **** 1) SJ: dded with Snsuyu puree of 1% (w/w), crrgeenn of %, nd gr of 2.5% in jelly, SJ.5: dded with Snsuyu puree of 1% (w/w), crrgeenn of.5%, nd gr of 2.% in jelly, SJ1.: dded with Snsuyu puree of 1% (w/w), crrgeenn of 1.%, nd gr of 1.5% in jelly. 2) L vlue: degree of lightness (white +1 drk), vlue: degree of redness (red +1-8 green), b vlue: degree of yellowness (yellow +7-8 blue). 3) Vlues re men±sd (n=6). 4) Different letters within row (-c) indicte significnt differences t P<.5. * P<.5, ** P<.1, **** P<.1. NS: not significnt. 력성은비슷한수준이었지만전체적인텍스처는한천함량이감소하고카라기난함량이증가할수록감소하는경향을나타내었다. Pik 등 (39) 은카라기난농도가증가할수록젤리액의점도가증가하였으며, 기계적검사에서검성은경도, 씹힘성 (chewiness) 과높은정의상관관계가있는것으로보고하였다 (P<.1). 한천및카라기난함량에따른젤리의기호도 : 한천및카라기난혼합비율에따른젤리의강도측정및기호도는 Tble 7과같다. 카라기난함량이증가할수록신맛, 단맛, 쓴맛특성이증가하였고단단한정도는유의적으로감소하였으며, 탄력성, 점착성은유의적인차이가없었다. 색, 향, 맛, 텍스처, 전반적인기호도모두퓨레함량이증가할수록유의적으로높게평가되었으나, 색, 맛은통계적수치가유의적이지않았다. 전반적인기호도는한천 1.5%, 카라기난 1.% 를첨가하여제조한 SJ1.의기호도가 5.15로가장높게평가되었다. Tble 8에서와같이단맛, 신맛, 단맛, 단단한정도, 탄력성, 점착성모두전반적인기호도와양의상관관계를보였다 (P<.5). 특히단맛이 P<.1 수준에서양의상관관계를보였다. 참다래젤리 (3) 는퓨레 5%, 과즙 2 % 에카라기난 2.3% 첨가하여제조한젤리가관능적으로우수하였으나, 본결과에서는한천과카라기난혼합이관능적으로우수한결과를나타내과즙의종류에따라최적의 Tble 7. Sensory evlutions of Snsuyu (Corni Fructus) jelly products with different rtios of gellifint Sensory evlution SJ 1) SJ.5 SJ1. F-vlue Intensity rting Acceptnce Sourness Sweetness Bitterness Hrdness Springiness Stickiness Color Flvor Tste Texture Overll 2.88±1.5 NS2) 4.24±1.3 b3) 1.91±1.1 NS 4.66± ±1.45 NS 3.29±1.2 NS 4.62±1.5 NS 4.32±.83 b 4.94±1.17 b 4.47±1.2 b 4.55±1.3 b 3.6± ±.69 b 1.97± ± ± ± ± ±.75 b 4.81±1.39 b 4.63±1.11 b 4.94±.95 b 3.44± ±1.1 2.± ±1.44 b 3.8± ± ± ± ± ± ± * *** * *** ** 1) SJ: dded with Snsuyu puree of 1% (w/w), crrgeenn of %, nd gr of 2.5% in jelly, SJ.5: dded with Snsuyu puree of 1% (w/w), crrgeenn of.5%, nd gr of 2.% in jelly, SJ1.: dded with Snsuyu puree of 1% (w/w), crrgeenn of 1.%, nd gr of 1.5% in jelly. 2) Vlues re men±sd (n=). 3) Different letters within row (-c) indicte significnt differences t P<.5. NS: not significnt. * P<.5, ** P<.1, *** P<.1. Rting scle (7-point scle: 1-wek, 4-neither like nor dislike, 7-strong).

8 9 정지숙 박수진 손병길 겔화제종류및첨가량조사가이루어져야할것으로본다. 요 약 본연구는산수유퓨레를첨가하여젤리를제조하였으며, 젤화제종류및함량, 가열시간에따른젤리의이화학적품질특성을조사하였다. 산수유퓨레는수분함량 89.39%, ph 2.92, 당도 1.28 Brix, 총폴리페놀함량 1, mg GAE/1 g이었다. 산수유퓨레첨가량이증가할수록 ph는 3.4~2.97로소폭감소하였으나부착성은큰폭으로감소하였다. 또한, 가열시간이증가할수록붉은색이불안정하여황색으로변하였으며, 5분이상가열시에는젤리가되지않았다. 산수유젤리의 ph는 3.4~2.97, 당도는 64.31~ Brix 범위였다. 산수유퓨레 1%, 한천 1.5%, 카라기난 1.% 첨가한젤리의기호도가 5.15로가장높게평가되었다. 산수유과육을이용함으로써과육에포함된다양한생리활성물질을효과적으로섭취할수있는젤리제조가가능할것으로본다. 감사의글 산업통상자원부한국산업기술진흥원풀뿌리기업육성사업 (R2947) 에의하여수행된연구결과의일부이며, 연구비지원에감사드립니다. REFERENCES 1. Lees R, Jckson EB Sugr confectionery nd chocolte mnufcture. Leonrd Hill Books, Lewiston, NY, USA. p Lee TW, Lee YH, Yoo MS, Rhee KS Instrumentl nd sensory chrcteristics of jelly. Koren J Food Sci Technol 23: Oh HJ, Bck JW, Lee JY, Oh YJ, Lim SB Qulity chrcteristics of jelly dded with pressed kiwi (Actinidi chinensis vr. Hll Gold ) juice. Koren J Culinry Res 19: Prk BS, Hn MR, Kim AJ Qulity chrcteristics nd processing of jelly using dre extrct for children. J Est Asin Soc Diet Life 23: Moon HK, Lee SW, Moon JN, Yoon SJ, Lee S, Kim GY Qulity chrcteristics of jelly dded with mulberry juice. Koren J Food Cook Sci 28: Kim AJ, Yuh CS, Bng IS, Prk HY, Lee GS. 27. An investigtion the preprtion nd physicochemicl properties of Oddi jelly using mulberry fruit powder. Koren J Food Nutr 2: Jeong JS, Kim ML. 28. Qulity evlution of citrus jelly prepred using concentrted citrus juice. Koren J Food Cook Sci 24: Chun HJ Influence of crrgeenn ddition on the rheologicl properties of omij extrct jelly. Koren J Soc Food Sci 11: Sim YJ, Prk JE, Joo NM, Chun HJ Influence of crrgeenn nd pectin ddition on the rheologicl properties of omij extrct jelly. Koren J Soc Food Sci 11:

9 산수유퓨레로제조한젤리의품질특성 Nho HJ, Jng SY, Prk JJ, Yun HS, Prk S Browning prevention of blck crrot extrct nd the qulity chrcteristics of jelly supplemented with blck crrot extrct. Koren J Food Cult 28: Choi EJ, Lee JH Qulity nd ntioxidnt properties of jelly incorported with purple sweet potto concentrte. Koren J Food Sci Technol 45: Kim AJ, Rho JO The qulity chrcteristics of jelly dded with blck grlic concentrte. J Koren Soc Diet Cult 2: Kim NY, Jng HK, Yng KH, Lee KJ, Kim MR Antioxidnt ctivities nd qulity chrcteristics of jelly dded Rehmnni Rdix Preprt concentrte. J Est Asin Soc Diet Life 21: Kim AJ, Lim HJ, Kng SJ. 21. Qulity chrcteristics of blck ginseng jelly. Koren J Food Nutr 23: Ymbe N, Kng KS, Goto E, Tnk T, Yokozw T. 27. Beneficil effect of Corni Fructus, constituent of Hchimijio-gn, on dvnced glyction end-product-medited renl injury in streptozotocin-treted dibetic rts. Biol Phrm Bull 3: Tin G, Zhng T, Yng F, Ito Y. 2. Seprtion of gllic cid from Cornus officinlis Sieb. et Zucc by high-speed counter-current chromtogrphy. J Chromtogr A 886: Htno T, Ogw N, Kir R, Ysuhr T, Okud T Tnnins of cornceous plnts. Ⅰ. Cornusiins A, B nd C, dimeric monomeric nd trimeric hydrolyzble tnnins from Cornus officinlis, nd orienttion of vloneoyl group in relted tnnins. Chem Phrm Bull 37: Ko HC. 21. Qulity chrcteristics of sugr snp-cookie with dded Cornus fructus. J Est Asin Soc Diet Life 2: Jeong JS, Kim YJ, Choi BR, Lee JA, Go GB, Son BG, Gng SW, An SH Qulity chrcteristics of muffin with dded Corni fructus powder. Koren J Food Cook Sci 3: Shin JW, Shin GM. 28. Qulity of white pn bred s ffected by vrious concentrtions of Corni fructus powder. J Est Asin Soc Diet Life 18: Lee SJ, Kim EH, Lee HG. 28. Development of rice wines using Cornus officinlis nd Scutellri biclensis by ntioxidnt ctivity tests. Koren J Food Sci Technol 4: Prk JS, Lee JS The promoting effect of Cornus officinlis fermented with Lctobcillus rhmnosus on hir growth. Kor J Phrmcogn 42: Kng BS, Kim JI, Moon SW Qulity chrcteristics of yogurt dded with Snsuyu (Corni Fructus) extrcts. Koren J Culinry Res 18: Prk SJ, Lee GE, Kim YJ, Jeong JS Preprtion nd qulity chrcteriztion of low sugr Snsuyu jm using fresh Corni fructus. J Koren Soc Food Sci Nutr 45: Singleton VL, Rossi Jr JA Colorimetry of totl phenolics with phosphomolybdic-phosphotungstic cid regents. Am J Enol Vitic 16: Kim MH, Kim SM, Kim MR. 21. Qulity chrcteristics nd ntioxidnt ctivities nd of blck grlic jm prepred with fructooligoscchride. J Est Asin Soc Diet Life 2: &ctegoryid=48257 (ccessed Sep 216). 28. Kwon SY, Chung CH, Prk KB Qulity chrcteristics of Ynggeng contining vrious mounts of loqut fruits puree. Koren J Culinry Res 21: Kim A, Kng SW, Heo HJ, Chun JY, Choi SG Effect of het tretment on qulity chrcteristics nd ntioxidnt ctivity of Koren trditionl ctinidi (Actinidi rgut) cultivrs puree. Koren J Food Preserv 22: Jin TY, Qun WR, Wng MY. 21. Mnufcturing chrcteristics nd physicochemicl component nlysis of Bokbunj (Rubus corenus Miquel) jelly. J Koren Soc Food Sci Nutr 39: Cho Y, Choi MY. 29. Qulity chrcteristics of jelly contining dded pomegrnte powder nd Opunti humifus powder. Koren J Food Cook Sci 25: Min JH, Eun JB Physicochemicl nd sensory chrcteristics of persimmon jelly dded with different levels of Debong persimmon puree. Koren J Food Sci Technol 48: Lee MH, Choi EJ, Oh MS. 28. Qulity chrcteristics of grpe jellies with sugr derivtive sweeteners for the elderly. Koren J Food Cult 23: Lbuz TP Kinetics of lipid oxidtion in foods. Crit Rev Food Technol 2: Duvl B, Shetty K. 21. The stimultion of phenolics nd ntioxidnt ctivity in pe (Pisum stivum) elicited by geneticlly trnsformed nise root extrct. J Food Biochem 25: Gicos A, Filiberti R Free rdicls, oxidtive dmge nd degenertive diseses. Eur J Cncer Prev 5: An BJ, Lee JT, Lee SA, Kwk JH, Prk JM, Lee JY, Son JH. 24. Antioxidnt effects nd ppliction s nturl ingredients of Koren Snguisorbe officinlis L.. J Koren Soc Appl Biol Chem 47: Lee JW, Kim IW, Lee KW, Rhee C. 23. Effects of psteuriztion nd storge tempertures on the physicochemicl chrcteristics of kiwi juice. Koren J Food Sci Technol : Pik JE, Joo NM, Sim YJ, Chun HJ Studies on mking jelly nd mold sld with grpe extrct. Koren J Soc Food Sci 12:

Journal of Life Science 2011, Vol. 21. No μ μ

Journal of Life Science 2011 Vol. 21. No. 8. 1120~1126 ISSN : 1225-9918 DOI : http://dx.doi.org/10.5352/jls.2011.21.8.1120 μ μ μ α β Journal of Life Science 2011, Vol. 21. No. 8 1121 μ μ 1122 생명과학회지 2011,