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1 바이오시스템공학 (J. of Biosystems Eng.) Vol. 34, No. 3, pp. 155~160 ( ) 분자압축탈수방법을이용한인삼분말의품질특성 이현석권기현정진웅 Quality Characteristics of Ginseng Powder using Molecular Press Dehydration Method H. S. Lee K. H. Kwon J. W. Jeong This study was attempted to quality characteristics of ginseng powder using molecular press dehydration(md) method. Ginseng powder was dried using maltodextrin as dehydrating agents, and the quality of the ginseng powder was compared with that of freeze-drying and hot air-drying samples in terms of colors, moisture contents and grain size. The colors of ginseng powder using MD-drying and freeze-drying was better than hot air-dried ginseng powder. The moisture contents of ginseng powder using MD-drying was 9.49%, while freeze-drying was 4.14% and hot air-drying 11.71% after 72ball mill times. The grain size of ginseng powder using MD-drying and freeze-drying was better than hot air-drying ginseng powder. These results suggest that drying of ginseng powder using molecular press dehydration method is very efficient, because minimal cell destruction may be achieved. Keywords : Molecular press dehydration method, Ginseng powder, Drying 1. 서론 우리나라인삼에대하여소비자의요구가고급화, 다양화, 신선편이성및안전성지향등많은관심과욕구가증가하고있는실정이다. 가공전원료가되는인삼의채굴시기는 8월말부터 11월초순사이이며홍삼포에서재배된삼의경우대부분이홍삼으로가공, 유통되며백삼포에서재배된삼의경우전체채굴량의 45% 정도가백삼등으로가공되며그나머지인 55% 정도는수삼으로시장에유통되고있다 (Kim et al., 2007; Kwon et al., 2008a and 2008b). 그러나우리나라의인삼산업은그잠재력에도불구하고국제시장에서경쟁력을잃어가고있으며, 시장개방과경쟁력있는외국제품의성장등미래전망도그리희망적이지못하다 (Kim, 2006). 다양화된소비자욕구에필요한상품을공급하기위해서는가공공정기술및제조설비의구축이필요하다. 신선편이인삼 제품군을개발ㆍ제조할수있는인삼의소재화의중요성이높아지고있으며, 특정농산물의특정상품이아닌일반신선편이제품군과기능이함유된기능성제품군등소비자의제품선호및소비패턴에따라개발필요성이증대되고있다 (Kim et al., 2006; Lee, 2003). 따라서본연구에서는기존의방법과는달리탈수제를이용하여건조하는방법을사용하고자하였으며, 탈수제로이용되는 maltodextrin은전분의가수분해로얻어진물질인데이것을시료에첨가하여사이토리시스 (cytorrysis) 원리를이용하여건조하는것이다. 사이토리시스현상은식물세포의세공보다분자량이큰물질을첨가하여세포를압착하여탈수시키는것이다 (Soe and Yu, 2004). 본연구는인삼을전처리, 세척, 탈수, 건조후고분자압축탈수방법활용을통하여선도유지및안전성이확보된인삼을현장에적용하여다양한가공공정을통하여신선편이인삼제품을이용하는개발에목적이있다. The article was submitted for publication on , reviewed on , and approved for publication by editorial board of KSAM on The authors are Hyun-Seok Lee, Principle Researcher, KSAM member, Ki-Hyun Kwon, Researcher, KSAM member, and Jin-Woong Jeong, Researcher, KSAM member, Korea Food Research Institute. Corresponding author: H. S. Lee, Researcher, Korea Food Research Institute, Songnam, , Korea; <lhs820327@hanmail.net>. 155

2 분자압축탈수방법을이용한인삼분말의품질특성 2. 재료및방법 가. 실험재료본연구에서사용되어진시료는가락동시장과성남농수산물센터에서구입한인삼 ( 품종 :4년근수삼, 원산지 : 충북음성 ) 을크기와외관품질별로사용하였다. 나. 인삼분말소재화제조방법및분쇄조건 1) 분말소재화제조방법본실험은가락동시장과성남농수산물센터에서크기와외관을품질별로선별한인삼을세척하여동결건조와열풍건조로구분하여각각의시료에사용하였다. 동결건조기 (PVTFD100R, Ilshin Lab., Yangju, Korea) 에사용된인삼은동결건조선반에 20개씩적재하여 -20 조건에서 48 시간동결후 72 시간동결건조하였고, 열풍건조는열풍건조기 (HK-DO1000F, 한국종합기기제작소, Hwaseong, Korea) 를사용하여채반에 20개씩적재하여 72 시간열풍건조하였으며, MD건조 (molecular press dehydration) 에이용된인삼은 20개씩육안선별한후분자압축탈수법 (Fig. 1) 을이용하여 (Soe and Yu, 2004) 인삼에탈수제 (Maltodextrin, Dae Sang Co., Seoul, Korea) 를시료와 1:1 혼합하여 72 시간탈수한후원심분리기로고액분리한후조, 미분쇄공정을하였다. 볼밀운전중에시료는 0, 24, 36, 48, 60, 72 시간대별로분석에필요한정량을꺼내어색도, 수분, 입도, 외관등이화학적인분석에사용하여측정하였다. 2) 분쇄설정조건인삼을분말소재화하기위한분쇄처리조건은표 1에나타내었다. 인삼을각각의처리조건에맞게 5 kg씩동결건조, 열풍건조와 MD건조한후핀밀을이용한조분쇄와볼밀을이용하여 0, 24, 36, 48, 60, 72 시간을미분쇄를실시하여그림 2에나타내었다. Table 1 Pulverization in ginseng of different treatments condition Hot air-dried Freeze-dried MD**-dried Before pulverization weight(kg) After pulverization weight(kg) Pulverization time 13min 02sec 13min 12sec 13min 04sec Ginseng volume(ml) Ball Mill volume(ml) Ball volume(ml) Time ball mill picking 120 g(283.5 ml) 120 g(400 ml) 120 g(290 ml) 48Time ball mill picking 100 g(238 ml) 100 g(335 ml) 100 g(250 ml) 72Time ball mill picking 1100 g(2625 ml) 1100 g(3665 ml) 1100 g(2600 ml) Mixing rate*(%) Pulverization rate(%) Ball mill loss rate(%) Total pulverization weight(g) Fig. 1 Schematic illustration of molecular press dehydration(md) and rehydration of ginseng single cell. 156

(a) Early pulverization (b) 24 hours ball mill time MD (c) 36 hours ball mill time MD (d) 48 hours ball mill time MD (e)

2 Microphotograph ( 60) of molecular press dehydration(md) dried ginseng powder according to ball mill times.

분석방법 1) 색도측정인삼건조분말의표면색도변화는색도계 (CR200, MInolta, Tokyo, Japan) 를이용하여저장기간동안 12시간단위로외부색도변화를측정하였으며, 외부색도의 L(Lightness),

(1) 2) 수분함량측정 수분함량은각처리구별로항량이되어진수기에인삼분말을약 5 g를취하여 Dry oven( 한국종합기기제작소, Hwaseong, Korea) 을이용하여건조를실시하였다.

3) 입도측정인삼건조분말의입도측정은인삼을동결건조기 (PVTFD100R, Ilshin Lab.

3 J. of Biosystems Eng. Vol. 34, No. 3. (a) Early pulverization (b) 24 hours ball mill time MD (c) 36 hours ball mill time MD (d) 48 hours ball mill time MD (e) 60 hours ball mill time MD (f) 72 hours ball mill time MD Fig. 2 Microphotograph ( 60) of molecular press dehydration(md) dried ginseng powder according to ball mill times. *MD : molecular press dehydration. 다. 분석방법 1) 색도측정인삼건조분말의표면색도변화는색도계 (CR200, MInolta, Tokyo, Japan) 를이용하여저장기간동안 12시간단위로외부색도변화를측정하였으며, 외부색도의 L(Lightness), a(redness), b(yellowness) 값을측정한후 E값을계산하였으며, 모든시료는각 3회반복측정하여식 (1) 에대입하여평균값을구하였다. (1) 2) 수분함량측정 수분함량은각처리구별로항량이되어진수기에인삼분말을약 5 g를취하여 Dry oven( 한국종합기기제작소, Hwaseong, Korea) 을이용하여건조를실시하였다. 실험방법은 105 감압수분건조법을이용하여저장기간동안 12 시간단위로측정하여, 항량 (0.1 mg이하 ) 이되어질때까지건조를반복한후평균값을구하였다. 3) 입도측정인삼건조분말의입도측정은인삼을동결건조기 (PVTFD100R, Ilshin Lab., Yangju, Korea) 에사용된인삼은동결건조선반에 20개씩넣어 72 시간동결건조하였고, 열풍건조기 (HK- DO1000F, 한국종합기기제작소, Hwaseong, Korea) 에사용 된인삼도열풍건조선반에 20개씩넣어 72 시간열풍건조하였으며. MD건조에이용된인삼은분자압축탈수법을이용하여인삼에탈수제 (Maltodextrin, Dae Sang Co., Seoul, Korea) 를첨가하여 MD건조를하였다. 이후건조된시료를조분쇄한후볼밀에넣어작동한후 12 시간단위로입도분석기 (1064, Cilas, France) 를통하여분석을실시하였다. 4) 관능평가관능검사는인삼건조분말의실험처리구에최종볼밀 72 시간에맞춰맛, 색, 향, 조직감, 전체적인기호도에대하여훈련된관능요원 ( 한국식품연구원관능검사실 ) 10명을대상으로실시하였다. 모든처리구는직경 10 cm의흰색종이위에시료를제시하여평가하게하였다. 각처리구별평가항목에대하여아주좋음 (9점), 좋음 (7점), 보통 (5점), 나쁨 (3 점 ), 아주나쁨 (1점) 의 9점척도법으로평가를실시하여값에대한평균치와표준편차로결과를나타내었다. 3. 결과및고찰 가. 색도인삼건조분말의색도는그림 3에나타내었으며동결건조분말의초기 L값, a값, b값은 80.75, 0.42, 12.92로각각나타났고열풍건조분말은 70.43, 3.64, 15.64로나타났으며 MD 157

4 분자압축탈수방법을이용한인삼분말의품질특성 건조분말은 90.63, 1.13, 12.93으로나타났다. 12 시간의단위로볼밀을이용하여분쇄한분말의색도에서 72 시간의동결건조분말은 82.99, -0.25, 9.48로측정되었고, 열풍건조분말은 77.05, 1.97, 15.63으로측정되었으며 MD건조분말은 63.65, -0.55, 10.48로나타났다. 따라서동결건조분말과 MD 건조분말이열풍건조분말보다색의변화의폭이적은것으로분석되었다, 이는건조방식의차이에서발생되는것으로동결건조는피건조물내, 외부온도가동일한조건에서건조가이루어지는것으로판단되고, MD건조는시료에열처리를가하기않기때문에변화에안정을가지는것으로보고 (Soe and Yu, 2004) 되었으며열풍건조는내, 외부온도차에의한열변성과전도열에의한영향인것으로판단되었다. 이러한결과로 MD건조분말, 동결건조분말, 열풍건조분말의유의적차이로백색도가높았고, 열풍건조분말은황색도가높은것으로분석되었다. Color value, E Freezing powder Hot air powder MD powder Ball mill time, hr Fig. 3 Changes in E value of ginseng powder by different treatments condition. 나. 수분함량인삼건조분말의수분함량변화를그림 4에나타내었으며동결건조온도는 -40 ~20, 열풍건조온도는 60, 풍속 0.5~3 m/s, MD건조분말은탈수제 (Maltodextrin) 를첨가건조한후볼밀에서 0, 24, 36, 48, 60, 72 시간동안분쇄한결과동결건조분말의함수율은 4.74, 4.32, 4.43, 4.96, 5.12, 4.14% 로분석되었고, MD건조분말은 9.71, 9.37, 9.42, 9.94, 9.19, 9.49% 로분석되었으며열풍건조분말은 9.05, 10.00, 10.41, 11.16, 11.81, 11.71% 로분석되었다. 동일한건조시간에서함수율의차이는분쇄공정의효율에서도차이가있었으며, 특히, 분말인삼을첨가하여제조하는신선편이인삼제품의색과향에영향을많이주는것으로판단되었다. Moisture contents, % Ball mill time, hr Freezing powder Hot air powder MD powder Fig. 4 Changes in moisture contents of ginseng powder by different treatments condition. 다. 입도분석인삼건조분말의입도분석결과는그림 5에나타내었으며 0, 24, 36, 48, 60, 72 시간동안연속적으로분쇄한결과동결건조분말의경우 115, 200, 300, , 550 mesh로나타났고 MD건조분말 (Mesh) 의경우 50, 100, 220, 310, 420, 540 mesh로나타났으며열풍건조분말 (Mesh) 의경우 55, 65, 130, 200, 500, 550 Mesh로나타났다. 따라서동결건조시료와 MD건조시료는낮은함수율과균일한건조품질영향으로분쇄시간에따른일정한분쇄경향이나타났으나열풍건조는함수율이높고건조조직내, 외부의수분균형이이루어지지않아분쇄시간에따른일정한분쇄균질화가어려운것으로판단되었다. 향후신선편이인삼제품을개발하기위한인삼분말소재화공정이매우중요하다는것을알수있었다. Grain size, mesh Freezing powder Hot air powder MD powder Ball mill time, hr Fig. 5 Changes in grain size of ginseng powder by different treatments condition. 158

5 J. of Biosystems Eng. Vol. 34, No. 3. Table 2 Sensory characteristics of ginseng powder by different treatments condition Treatments Taste Color Flavor Texture Acceptability Hot air-dried 6.10±0.51 AB** 6.00±0.81 A 5.60±0.51 AB 5.60±1.07 AB 5.70±0.67 B Freeze-dried 6.40±0.51 B 6.30±0.67 B 6.40±0.51 B 6.00±0.66 BC 6.10±0.56 C MD * -dried 7.10±0.56 A 7.40±0.51 A 7.70±0.48 A 6.60±0.51 A 7.80±0.42 AB * MD : molecular press dehydration. ** Means with different letters with a row are significantly different from each other p<0.05 as determined by Duncan's multiple range test. 라. 관능검사 인삼건조분말의관능검사결과는표 2에나타내었으며최종 72 시간의분말상태의시료로검사한결과, 연속적으로분쇄한열풍건조분말의경우맛 6.10±0.51, 색 6.00±0.81, 향 5.60±0.51, 조직감 5.60±1.07, 전체적인기호도 5.70±0.67 로나타났으며, 동결건조분말의경우맛 6.40±0.51, 색 6.30±0.67, 향 6.40±0.51, 조직감 6.00±0.66, 전체적인기호도 6.10±0.56로나타났다. MD건조분말의경우맛 7.10±0.56, 색 7.40±0.51, 향 7.70±0.48, 조직감 6.60±0.51, 전체적인기호도 7.80±0.42로나타났다. 따라서관능검사의결과에서확인할수있듯이열풍건조분말이관능검사결과가낮았고, MD건조분말이가장높은결과를나타내었듯이건조조건에따라품질의차이나나타난다고판단된다. 4. 요약및결론 인삼의건조는미생물증식에의한변패및화학적변화를최소함으로써식품의유통기한을연장해주고부피및무게를감소시킴으로써용이하게이용된다. 그러나수분손실에의한세포파괴로나타나는수축현상으로품질이저하되고건조중에갈변등변색이일어날뿐만아니라질감및물성, 향이나영양소손실의문제를고분자압축탈수방법을이용하여인삼건조분말의품질특성을나타내었다. 분쇄공정의효율에서도차이가있었으며, 특히, 분말인삼을첨가하여제조하는신선편이인삼제품의색과향에영향을많이주는것으로판단되었다. (3) 입도분석에서는동결건조시료와 MD건조시료는낮은함수율과균일한건조품질영향으로분쇄시간에따른일정한분쇄경향이나타났으나열풍건조는함수율이높고건조조직내, 외부의수분균형이이루어지지않아분쇄시간에따른일정한분쇄균질화가어려운것으로판단되었다. (4) 관능검사에서열풍건조분말이가장낮은결과를나타냈었고, 다음으로동결건조분말의관능결과가좋았으나 MD건조분말이가장높은관능검사결과를나타내어우수하다고판단되었다. 따라서, 종합적으로판단하였을때동결건조분말은수분과입도에서, MD건조분말은색도, 입도그리고관능검사에서열풍건조분말보다실험진행에따라분석에의하여안정적인것으로판단되며 MD건조분말이신선편이소재화에이용되어질수있다고판단되며기존의건조기계설치에대한처리비용이발생하지않으며열처리를하지않은분자압축탈수방식이간편하며경제적인건조제품을나타내어우수하다고판단된다. (1) 색도의변화는동결건조분말과 MD건조분말이열풍건조분말보다안정적으로분석되었다, 이는건조방식의차이에서발생되는것으로동결건조는피건조물내, 외부온도가동일한조건에서건조가이루어지는것으로판단되고, MD건조는시료에열처리를가하기않기때문에변화에안정을가지는것으로판단되며열풍건조는내, 외부온도차에의한열변성과전도열에의한영향인것으로판단되었다. (2) 수분함량에서는동결건조분말의함수율은 4.74, 4.32, 4.43, 4.96, 5.12, 4.14로분석되었고, MD건조분말은 9.71, 9.37, 9.42, 9.94, 9.19, 9.49로분석되었으며열풍건조분말은 9.05, 10.00, 10.41, 11.16, 11.81, 로분석되었다. 동일한건조시간에서함수율의차이는 1. Kim, D. M Development of Pre-treatment Technology for Fresh Ginseng. Korea Food Research Institute, Seongnam, Korea. (In Korean) 2 Kim, E. J., K. H, Kim and D. M. Kim Effect of surface washing treatment on quality of fresh ginseng during storage. Korea Food Science 39(4): (In Korean) 3. Kim, J. H., K. H. Kwon, J. W. Jeong, B. S. Kim, H. S. Cha and J. H. Yu The Development of Surface Washing System and Quality Assessment of Peach. Korea Food Research Institute, Seongnam, Korea. (In Korean) 4. Kwon, K. H., H. S. Cha, J. H. Kim, H. S. Lee and C. H. Choi. 2008a. Development of washing ginseng surface 159

6 분자압축탈수방법을이용한인삼분말의품질특성 system. Proceedings of the KSAM 2008 Summer Conference 13(2): (In Korean) 5. Kwon, K. H., J. H. Kim and H. S. Lee. 2008b. Quality characteristics and process study for surface washing system development of ginseng. Proceedings of the KSAM 2008 Winter Conference 13(1): (In Korean) 6. Lee, B. Y Status of korean ginseng industry and development of new ginseng products. Food Industry and Nutrition 8(2):1-9. (In Korean) 7. Soe, H. C. and M. S. Yu Molecular Press Dehydration of Plant Tissues using Soluble High Molecular Weight Dehydrating Agent. Korean Patent (In Korean) 160

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09È«¼®¿µ5~152s Korean Journal of Remote Sensing, Vol.23, No.2, 2007, pp.45~52 Measurement of Backscattering Coefficients of Rice Canopy Using a Ground Polarimetric Scatterometer System Suk-Young Hong*, Jin-Young Hong**,