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The Korean Journal of Culinary Research Vol. 19, No. 2, pp. 16~15 (2013) 16 생강을이용한샐러드드레싱제조의품질특성 정현아 박숙현 김안나 대구한의대학교한방식품조리영양학부, 경희대학교일반대학원조리외식경영학과 Quality Characteristics of Ginger Salad Dressing Hyeon-A Jung Suk-Hyeon Park An-Na Kim Dept. of Herbal Cuisine and Nutrition, Daegu Haany University, Gyeongsan, Korea Dept. of Culinary Science and Food Service Management, Kyung hee University, Seoul 130-01, Korea Abstract To manufacture salad dressing with ginger, dressing with 0%, 3%, 6%, 9%, and 12% ginger added were prepared and tested for quality. The salad dressing products were evaluated for ph, acidity, chromaticity, salinity, sugar content, sensory test during storage up to days at 4. The ph of the dressing increased with ginger added, whereas the acidity decreased(p<0.00. The L, a and b values increased during the storage period(p<0.0. Brix measurements decreased with ginger added, whereas the salinity increased. Also, the salinity of the dressing increased during the storage period(p<0.0. According to the sensory test results, dressing products with 9% and 12% ginger added were most preferred for the early storage days; however, the sensory test showed that the dressing with 6% ginger added was most preferred for seven test items according to storage period, indicating that the salad dressing added with 6% ginger was acceptable. Key words: Ginger, salad dressing, acidity, natural materials, functional food, quality characteristics Ⅰ. 서론샐러드는현대인들의건강유지에필요한비타민과무기질을섭취할수있는대표적인채소의조리법으로신선하고식욕을돋우기때문에어린이나신세대들에게기호도가좋다 (Kim MH 등 2003; Kim HY Jo HA 2010). 샐러드에는드레싱을곁들여먹는데식품공전 (2012) 에서드레싱을 식품을제조 가공 조리함에있어식품의풍미를돋우기위한목적으로사용되는것으로, 식용유, 식초등을주원료로하여식염, 당류, 향신료, 알류또는식품첨가물을가하고유화시키거나분리액상으로 제조한것또는이에채소류, 과일류등을가한것으로드레싱, 마요네즈를말한다 고정의한다. 외국에서는지방섭취를줄이기위해저열량마요네즈나다양한샐러드드레싱이개발되어시판되고있으며건강에대한관심이높아진우리나라소비자들도지방섭취를줄일수있는저열량마요네즈나식초를주원료로하는샐러드드레싱류를선호할것으로생각된다 (Cho H 등 2005). 식초는식품의맛을돋워주는산미료로서, 발효과정에서생성된독특한방향과신맛을가지는대표적인발효식품으로피클등많은채소류의보존에사용된다 (Jang SY 등 2010; Lee GD 등 2003). : 박숙현, 010-4555-1233, hyeon1233@hanmail.net, 경북경산시상대로 115 길 3 대구한의대학교한방식품조리영양학부

168 한국조리학회지제 19 권제 2 호 (2013) 식초에는당, 에탄올이발효되어생성된초산을비롯한휘발성및비휘발성유기산, 아미노산, 에스테류등을함유하고있어식욕증진, 피로회복, 스테미너증진등의효과가있다고알려져있다 (Joo KH 등 2009; Lee MK 등 2012). 우리나라의식초산업은 190년대에빙초산을희석하여만든합성식초, 1980년대부터주정을희석하여과즙, 무기염을첨가한양조식초의소비가증가하였으며, 최근 100% 과실을원료로하거나곡물함량이높은고품질발효식초가등장하고있다 (Lee SW 등 2011; Kim GR 등 2010; Jeong YJ 2009). 생강 (Zingiber officinale Roscoe) 은특유의매운맛과향을지닌향신료로중국, 인도, 이집트, 이라크등의열대및아열대지역에서재배된다 (Lee SM Joo NM 201. 생강중에함유된성분들중에매운맛을내게하는 6-gingerol 및 6-shogaol은항산화, 항염증의특성을가지고있으며건위, 혈액순환촉진, 식욕증진, 소화촉진등의다양한약리효과를지니고있어건강식품소재로서많은주목을받고있다 (Chun YG Chung HY 2011; Lee SM Joo NM 201. 한편, 국내에서생강은생강차, 생강주, 생강과자등의일부가공제품을제외하면대부분이생생강이나다대기형태로이용되고있으며가공제품의저장성, 상품성의개발이많이이루어지지않아생강소비에한계가있다 (Lee MH 등 2010). 생강이가지고있는다양한약리효과에주목하여다양한연구가진행되고있으며최근에는식품에첨가하거나제품화하는연 구가활발히진행되고있다. 생강에대한선행연구로는생강가루첨가찹쌀머핀의최적화및품질특성 (Lee SM Joo NM 201, 생강가루첨가량에따른양갱의품질특성 (Han EJ Kim JM 201, 생강분말을첨가한파운드케이크의품질특성 (Jung HK 201, 건조방법을달리한생강가루를첨가한배잼의품질특성 (Rho JO 등 201 등활발한연구가진행되어왔으나, 생강을첨가한샐러드드레싱의연구는진행된바가없다. 따라서본실험에서는천연재료인생강을첨가하여만든샐러드드레싱의상품화가능성을시도하였다. Ⅱ. 재료및방법 1. 생강샐러드드레싱개발 실험재료본실험에서사용한재료는생강, 설탕 ( 제일제당 ), 소금 ( 신안소금 ), 양조식초 ( 삼화 ), 증류수를사용하였으며, 실험에사용한모든재료는경상북도경산시에소재한 E마트에서 2011년 12월에일괄구매하여사용하였다. 2) 생강샐러드드레싱의제조선행연구 (Jung HA Kim AN 201 를통해예비실험을한결과생강샐러드드레싱을제조한재료배합비는 <Table 1> 과같다. 생강드레싱제조를위해생강을편썰어정해진배합비율에따 2) 3) 4) 5) <Table 1> Formula for salad dressing containing various amounts of ginger Material C SG1 2) Salad dressing SG2 3) SG3 4) SG4 5) Ginger - 15.1 g 30.1 g 45.2 g 60.2 g Sugar 150 g 150 g 150 g 150 150 g Vinegar 150 g 150 g 150 g 150 150 g Salt 2 g 2 g 2 g 2 g 2 g Water 200 ml 200 ml 200 ml 200 ml 200 ml C : Control SG1: Salad dressing with 3% ginger. SG2: Salad dressing with 6% ginger. SG3: Salad dressing with 9% ginger. SG4: Salad dressing with 12% ginger.

생강을이용한샐러드드레싱제조의품질특성 169 라각각계량하고, 200 ml의증류수에넣어 10 0 에서 10분동안가열하였다. 그후소금, 식초, 설탕을혼합하여 8분간가열하고, 30 로식혀착즙기 (Juice Factory 2000, OMEGA PRO-DUCTS, USA) 에 1분간착즙하여 60 mesh에내린후 4 의 incubator(hst 103-4, Hanbaek ST, Korea) 에서 일동안보관하면서시료로사용하였다. 3) ph 및산도 ph는 ph meter(delta 320, Mettler-Toledo, China) 를이용하여생강샐러드드레싱 10 g에증류수 10 g을가하여핫플레이트 (MSH-20D, DAIHAN Scientific, Korea) 에 355 rpm 기준으로 30초간균질화한후시료로사용하였다. 산도는 0.1N-NaOH 용액으로적정하면서 ph가 8.2이되었을때의 NaOH 적정량을 lactic acid 환산계수로산출하여표시하였다. 측정은 3회반복실험을실시하여평균값으로나타내었다. 적정산도 (%)= 소모량 시료중량 4) 색도측정 생강샐러드드레싱의색도는색차계 (CM-3600D, Minolta, Japan) 를이용하여 3회반복측정한후평균값으로나타내었다. 이때표준백판은 L값은 100.0032, a값은 -0.0084, b값은 -0.00293 이었다. 5) 당도측정 생강샐러드드레싱의당도측정을위해당도계 (poket PAL-patissier, ATAGO, Japan) 를이용하여 3회반복측정한후 Brix% 로표시하였다. 6) 염도측정 생강샐러드드레싱의염도측정을위해염도계 (TM-30D, TAKE MURA ELEC TRICW ORKSLTP, Tokyo Japan) 를이용하여 3회반복측정하여평균값을나타내었다. ) 관능검사관능검사는생강샐러드드레싱을균질화시킨후 4 의 incubator(hst 103-4, Hanbaek ST, Korea) 에서 24시간발효시킨다음대구한의대학교한방식품조리영양학부학생 25명을선정하여충분한지식과평가기준등을숙지시킨후실험에응하도록하였다. 생강샐러드드레싱은생수와함께실온에서제공하였다. 관능항목으로는색 (Color), 향 (Flavor), 단맛 (Sweetness), 짠맛 (Saltiness), 신맛 (Sourness), 쓴맛 (Bitterness), 전반적인기호도 (Overall Quality) 에대하여 5점척도법 (1= 매우나쁘다, 5= 매우좋다 ) 으로평가하였다. 2. 통계분석 3회반복실험을통한모든결과는 SPSS Program(ver.18.0) 을이용하여평균값, 표준편차를산출하였고, 저장기간과생강첨가량에따른샐러드드레싱의특성차이비교를위해분산분석 (one-way ANOVA) 을실행하였다. 분산분석차이비교결과, 유의적인차이가있을때에는 Duncan's multiple range test를실시하여시료간의유의성을검증하였다. Ⅲ. 결과및고찰 1. 생강샐러드드레싱의 ph 및산도생강샐러드드레싱의저장기간에따른 ph 및산도측정결과는 <Table 2> 와같다. ph 측정결과, 12% 첨가군에서 ph 값은저장 1일차에서 2.5, 일차 2.49, 일차 2.51, 일차 2.46으로다른첨가군에비해가장높은값을나타냈다. 생강첨가구에비하여대조군의 ph 값이낮게나타났으며 (p<0.00, Lee KS 등 (2009) 의연구에따르면생강첨가량을달리하여담금한배즙의 ph 값을측정한결과대조군의 ph 값이가장낮게나타나본연구와비슷한결과를나타냈다. 저장기간에따른 ph 값을측정한결과, 저장기간에따른 ph 의큰변화는보이지않았다. Hong JY 등 (2009) 의

10 한국조리학회지제 19 권제 2 호 (2013) <Table 2> Changes in the ph and acidity value of salad dressing containing various amounts of ginger during storage ph Acidity Salad dressing (days) C ST1 ST2 ST3 ST4 1 2.20±0.04 e 2.26±0.01 d 2.34±0. c 2.45±0.02 b A 2.50±0.01 a 85.51 *** 2.16±0.00 e 2.2±0.01 d 2.35±0.01 c 2.42±0.04 b A 2.49±0.01 a 115.39 *** 2.22±0.03 e 2.2±0.12 d 2.3±0.02 c 2.43±0.01 b A 2.51±0.12 a 118.45 *** 2.1±0.01 e 2.26±0.01 d 2.31±0.04 c 2.40±0.02 b B 2.46±0.01 a 106.1 *** 3. NS 1. NS 3.24 NS 2.16 NS 13.4 ** 1 B.33±0.35 a B 13.88±0.2 a 12.59±0.40 bc B 12.84±0.20 b B 12.29±0.16 c 2.5 *** A 15.36±0.05 a B.10±0.13 b 13.3±0.65 b C 12.06±0.1 c B 12.18±0.26 c 28.03 *** B.48±0.09 a B.00±0.1 a 13.10±0.58 b BC 12.51±0. c B 11.88±0.23 d 36.06 *** A 15.08±0.24 a A.64±0.41 a 13.86±0.50 b A 13.59±0.05 bc A 13.04±0.34 c 1.20 *** 15.08 ** 4.86 * 2.94 NS 8.40 ** 11.09 ** 2) a d Means with different superscript in the same row are significantly different(p<0.05) by Duncan's multiple range test. 3) A C Means with different superscript in the same column are significantly different(p<0.05) by Duncan's multiple range test. * p<0.05, ** p<0.01, *** p<0.001 4) NS Non signification 송이버섯과키토산을첨가한사과드레싱소스의저장기간동안 ph 값의큰변화가없었다는보고와본연구결과가유사함을보였다. 산도측정결과, 저장 1일차에서대조군값은.33, 3% 첨가군값은 13.88로가장높은값을나타냈으며, 12% 첨가군값은 12.29로가장낮은값을나타냈다. 생강첨가량이증가할수록산도값이유의적으로감소하는경향을나타냈다 (p<0.00. 저장 일차까지는저장기간이증가함에따라큰변화를보이지않았으나저장 일차에서산도가증가하는경향을보였다 (p<0.05). 2. 생강샐러드드레싱의색도생강샐러드드레싱의저장기간에따른색도측정결과는 <Table 3> 과같다. 색도측정결과, <Table 3> Color value of salad dressing containing various amounts of ginger during storage Color Treatments (days) C ST1 ST2 ST3 ST4 L 1 A 39.85±0.91 c D 35.46±0.22 d D 41.46±0.43 b D 46.1±0.29 a D 41.4±0.12 b 191.1 *** C.18±0.50 e C 40.3±0.95 d C 46.29±0.96 b C 48.1±0.93 a C 44.40±0.05 c 56645.95 *** B 38.22±0.05 e B 69.64±0.24 d B 84.82±0.06 b B 8.5±0.02 a A 81.35±0.11 c 8880.42 *** B 38.11±0.12 e A 94.03±0.18 a A 89.±0.6 b A 88.43±0.09 c B 69.88±0.36 d 1220.45 *** 1088.23 *** 6063.34 *** 11616.0 *** 65065.2 *** 301.11 *** a 1 D -0.23±0.00 b B -1.3±0.03 d C -1.56±0.01 e B -1.02±0.04 c B 0.42±0.02 a 1841.58 *** C -0.08±0.04 b C -1.08±0.02 d A -1.26±0.01 e B -0.99±0.03 c C 0.33±0.01 a 2923. *** A 0.11±0.04 b A -1.0±0.01 d D -1.0±0.03 d B -1.03±0.03 c B 1.16±0.03 a 606.28 *** B 0.03±0.02 c B -1.39±0.02 d B -1.39±0.10 d A 0.9±0.05 b A 2.5±0.02 a 30.30 *** 45.85 *** 559.16 *** 44.60 *** 1635.82 *** 184.0 *** b 1 AB 1.52±0.00 c D -1.3±0.12 e C 0.28±0.12 d C 5.08±0.11 b C 8.92±0.02 a 341.34 *** C 0.±0.03 d C -1.4±0.02 e C 0.4±0.02 c D 3.4±0.06 b D.±0.02 a 3196. *** A 1.5±0.0 d B -1.13±0.03 e B 3.9±0.08 c B 9.1±0.08 b B.36±0.04 a 2960.44 *** B 1.33±0.06 e A 3.81±0.08 d A 5.4±0.35 c A 13.3±0.08 b A.98±0.10 a 380.64 *** 105.25 *** 4040.05 *** 599.34 *** 8908. *** 163.5 *** 2) a d Means with different superscript in the same row are significantly different(p<0.05) by Duncan's multiple range test 3) A D Means with different superscript in the same column are significantly different(p<0.05) by Duncan's multiple range test *** p<0.001

생강을이용한샐러드드레싱제조의품질특성 11 <Table 4> Brix of salad dressing containing various amounts of ginger during storage Brix Salad dressing (days) C ST1 ST2 ST3 ST4 1 B 32.40±0.10 a B 32.16±0.15 b B 31.20±0.00 c A 30.23±0.05 d A 29.60±0.10 e 469.03 *** A 32.60±0.00 a A 32.36±0.05 b A 31.33±0.05 c A 30.26±0.05 d A 29.63±0.05 e 182.12 *** B 32.40±0.00 a AB 32.30±0.00 b C 31.03±0.05 c A 30.20±0.00 d A 29.60±0.00 e 6968.50 *** C 32.20±0.1 a B 32.13±0.05 a C 31.00±0.00 b B 30.06±0.05 c B 29.40±0.00 d 628.2 *** 8.00 ** 4.85 * 43.16 *** 9.22 ** 10.25 ** 2) a d Means with different superscript in the same row are significantly different(p<0.05) by Duncan's multiple range test. 3) A C Means with different superscript in the same column are significantly different(p<0.05) by Duncan's multiple range test. * p<0.05, ** p<0.01, *** p<0.001 명도를나타내는 L 값의경우, 대조군에비해 3, 9, 12% 첨가군의 L 값이높게나타났으며 (p<0.00, 저장기간에따른 L 값을측정한결과, 생강첨가구는저장 1일차의 L 값이가장낮고저장기간이증가함에따라증가하는경향을나타내었다 (p<0.00. 적색도인 a 값의경우에는, 12% 첨가군의 a 값이가장높게나타났으며 (p<0.00, 저장기간에따라 a 값이증가하는경향을나타내었다 (p<0.00. Lee MH 등 (2010) 의연구에따르면저장기간이증가함에따라생강다대기의적색도가증가하는경향을나타내어본연구와비슷한결과를나타내었다. 황색도인 b 값의경우에는, 12% 첨가군의 b 값이가장높게나타났으며, 생강첨가량이증가함에따라증가하는경향을나타내었다 (p<0.00. 3. 생강샐러드드레싱의당도 생강샐러드드레싱의저장기간에따른당도측정결과는 <Table 4> 와같다. 당도측정결과, 생강의첨가량이증가할수록당도의값이유의적으로감소하는경향을보였다 (p<0.0. Han 과 Kim(201 의연구에따르면생강의첨가량이증가함에따라당도가감소하는경향을나타내어본연구와비슷한결과를나타냈으며, 생강특유의매운맛성분인 6-gingerol의함량이많아지고, 염도가증가하여당도가감소한것으로사료된다. 4. 생강샐러드드레싱의염도생강샐러드드레싱의저장기간에따른염도측정결과는 <Table 5> 와같다. 염도측정결과, 생강을첨가하지않은대조군에비해생강의첨가량이증가함에따라염도의값이증가하였다 (p<0.05). 저장기간에따른염도를측정한결과, 저장기간에따라염도의값이증가하는경향을 <Table 5> Salinity of salad dressing containing various amounts of ginger during storage Salad dressing (days) C ST1 ST2 ST3 ST4 1 C 0.02±0.00 e C 0.04±0.00 d C 0.0±0.00 c C 0.08±0.00 b B 0.09±0.00 a.62 *** B 0.0±0.00 c B 0.08±0.01 bc BC 0.08±0.01 ab BC 0.09±0.00 ab B 0.09±0.00 a 5.81 * Salinity B 0.08±0.01 a A 0.09±0.00 b B 0.09±0.00 b B 0.09±0.00 b B 0.10±0.00 b 4.33 * A 0.12±0.00 c A 0.10±0.00 bc A 0.11±0.00 ab A 0.12±0.00 a A 0.12±0.00 a 9.66 ** 2.00 *** 41.33 *** 11.8 ** 40.6 *** 19.89 *** 2) a d Means with different superscript in the same row are significantly different(p<0.05) by Duncan's multiple range test. 3) A C Means with different superscript in the same column are significantly different(p<0.05) by Duncan's multiple range test. * p<0.05, ** p<0.01, *** p<0.001

12 한국조리학회지제 19 권제 2 호 (2013) 나타내었다 (p<0.0 Woo 등 (2005) 의연구에따르면저장일수가경과함에따라염도가서서히증가하는경향을보였고, Oh 등 (2003) 의연구에서순무피클조미액의염도가저장일수가경과함에따라염도가증가하는경향을나타내어본연구와비슷한결과를나타냈다. 5. 생강샐러드드레싱의관능평가생강샐러드드레싱의저장기간에따른관능평가결과는 <Table 6> 과같다. 관능평가결과, 저장 1일의향 (Flavor) 항목에서는대조군에비해생강첨가량이증가할수록유의적으로높은값을 나타냈으며, 생강 12% 첨가군이 3.80으로가장높은값을나타냈다 (p<0.00. 저장 1일의전체적인기호도 (Over Quality) 항목에서도대조군에비해생강첨가량이증가할수록높은값을나타냈으며, 생강 9% 첨가군에서가장높은값을나타냈다 (p<0.05). 저장 일의색 (Color), 향 (Flavor), 신맛 (Sourness) 항목에서대조군에비해생강첨가량이증가할수록유의적으로높은값을나타냈다 (p<0.0. 저장 일의색 (Color) 항목에서는대조군에비해생강 6, 9, 12% 첨가군에서높은값을나타냈고 (p<0.0, 향 (Flavor), 신맛 (Sourness) 항목에서는대조군에비해생강첨가량이증가할 <Table 6> Changes in the sensory test of salad dressing containing various amounts of ginger during storage (days) 1 Components Salad dressing C ST1 ST2 ST3 ST4 Color 3.00±0.6 3.40±0.51 3.4±0.52 3.80±0. 3.40±0.99 2.28 Flavor 2.2±0.88 b 3.2±1.22 a 3.4±1.06 a 3.6±0.2 a 3.80±0.94 a 5. *** Sweetness 3.40±1.18 3.53±1.06 3.6±0.98 4.00±0.93 4.0±0.88 1.24 Saltiness 2.93±1.03 3.2±0.80 3.4±0.4 3.60±0.91 3.33±0.2 1.31 Sourness 2.3±1.22 3.2±1.22 3.13±1.19 3.4±1.06 3.4±0.83 1.10 Bitterness 3.0±1.22 3.33±1.11 3.60±0.91 3.53±0.92 3.4±0.4 0.6 Overall Quality 2.40±1.06 b 3.40±1.24 a 3.60±1.12 a 3.3±1.33 a 3.53±0.64 a 3.52 * Color 2.4±1.06 b 3.2±0.96 a 3.40±0.83 a 3.93±0.80 a 3.6±0.90 a 5.51 ** Flavor 2.2±1.03 b 3.40±0.91 a 3.80±0. a 3.60±0.99 a 3.6±0.98 a 6.54 *** Sweetness 2.93±1.10 3.6±0.2 3.53±0.99 3.80±0.94 3.4±1.13 1.69 Saltiness 2.3±1.03 3.13±0.92 3.20±0.94 3.53±1.13 3.2±1.10 1.19 Sourness 2.60±0.91 b 3.40±0.83 a 3.60±0.4 a 3.80±0.94 a 3.33±0.82 a 4.31** Bitterness 2.93±1.03 3.33±0.2 3.40±0.4 3.20±0.86 3.33±1.05 0.66 Overall Quality 2.80±1.01 3.2±0.59 3.60±0.4 3.60±1.06 3.40±0.91 2.11 Color 2.53±0.4 b 3.0±0.96 ab 3.3±0.0 a 3.53±0.83 a 3.60±0.99 a 5.02 ** Flavor 2.13±0.83 b 3.53±0.92 a 3.93±0.59 a 3.3±0.59 a 3.6±1.05 a 11.5 *** Sweetness 2.93±1.44 3.4±0.83 3.3±1.10 3.4±1.19 3.40±1.06 0.98 Saltiness 2.8±1.30 3.13±0.83 3.40±1.18 3.2±1.33 3.20±1.01 0.44 Sourness 2.2±0.96 b 3.33±0.90 a 3.40±0.99 a 3.2±1.16 a 3.33±1.18 a 3.1 * Bitterness 2.4±1.25 3.13±1.06 3.2±1.10 3.20±1.01 3.13±1.25 1.23 Overall Quality 2.33±1.18 b 3.40±0.63 a 3.93±1.10 a 3.33±1.05 a 3.40±1.06 a 4.89 ** Color 2.8±1.06 3.4±0.4 3.6±0.90 3.53±1.13 3.2±1.10 1.46 Flavor 2.20±1.01 b 3.33±0.90 a 3.4±0.92 a 3.40±0.91 a 3.53±1.13 a 4.8 ** Sweetness 3.0±1.16 3.53±1.06 3.53±0.92 3.20±0.94 3.00±1.36 0.80 Saltiness 2.53±1.13 3.00±0.85 3.4±0.92 3.00±1.13 2.3±1.03 1.9 Sourness 2.4±1.06 3.20±1.08 3.33±0.82 3.0±1.16 2.3±1.03 1.5 Bitterness 2.3±1.10 2.8±0.92 3.20±1.08 3.00±0.85 2.3±1.03 0.59 Overall Quality 2.60±0.99 b 3.20±1.01 ab 3.6±0.2 a 3.13±0.92 ab 2.3±1.22 b 2.5 * 2) a d Means with different superscript in the same row are significantly different(p<0.05) by Duncan's multiple range test. * p<0.05, ** p<0.01, *** p<0.001

생강을이용한샐러드드레싱제조의품질특성 13 수록유의적으로높은값을나타냈으며, 생강 6, 12% 첨가군에서가장높은값을나타냈다 (p<0.05). 전체적기호도 (Over Qulity) 항목에서는대조군에비해생강첨가량이증가할수록유의적으로높은값을나타냈고, 생강 6% 첨가군에서가장높은값을나타냈다 (p<0.0. 일의향 (Flavor) 항목에서도대조군에비해생강첨가량이증가할수록유의적으로높은값을나타냈고 (p<0.0, 전체적인기호도 (Over Quality) 항목에서는생강첨가량 6% 에서가장높은값을나타냈다 (p<0.05). 저장초기에는생강첨가량 9, 12% 의기호도가높았고, 저장후반기에는생강첨가량 6, 9, 12% 의기호도가높았다. 관능평가의결과총 개의항목으로저장기간에따라공통적으로생강첨가량 6% 의기호도가높은것으로사료된다. Ⅳ. 요약및결론생강을 0, 3, 6, 9, 12% 로첨가하여제조한 생강샐러드드레싱 의 ph와산도, 색도, 당도, 염도, 관능검사를실시한결과는다음과같다. ph의측정결과, 12% 첨가군에서 ph 값은저장 1일차에서 2.5, 일차 2.49, 일차 2.51, 일차 2.46으로다른첨가군에비해가장높은값을나타냈다. 저장기간에따른 ph 값을측정한결과, 저장기간동안의 ph 값은큰증가나감소의폭이적게나타났다. 산도측정결과, 저장 1일차에서대조군값은.33, 3% 첨가군값은 13.88로가장높은값을나타냈으며, 12% 첨가군값은 12.29로가장낮은값을나타냈다. 생강첨가량이증가할수록산도값이유의적으로감소하는경향을나타냈다 (p<0.00. 색도측정결과, 생강샐러드드레싱을저장하는동안 L, a, b 값은증가하는경향을나타냈다. 당도측정결과, 생강의첨가량이증가할수록유의적으로감소하는경향을보였다 (p<0.0. 염도측정결과, 0% 첨가군에비해생강첨가량이증가할수록염도가증가하였으며, 저장기간에따른염도값을측정한결과, 저장기간에따라염 도값이증가하는경향을나타내었다 (p<0.0. 관능검사결과, 저장초기에는생강첨가량 9, 12% 의기호도가높았고, 저장후반기에는생강첨가량 6, 9, 12% 의기호도가높았다. 관능평가의결과총 개의항목으로저장기간에따라공통적으로생강첨가량 6% 의기호도가높은것으로사료된다. 이상의결과로전반적인품질특성을고려해보면생강 6% 첨가군이샐러드드레싱개발에좋은영향을미칠것으로판단되며, 천연재료인생강을이용한샐러드드레싱개발의가능성을볼수있었다. 한글초록본연구는생강첨가량 0, 3, 6, 9, 12% 를첨가한샐러드드레싱의품질특성에미치는영향을보기위해 4 에서 일동안저장하면서 ph, 산도, 색도, 당도, 염도, 관능검사를평가하였다. ph 값은생강첨가량이증가할수록높아졌으며 (p<0.00, 산도는유의적으로감소하였다. L, a, b 값은모두저장기간에따라증가하였다. 당도측정결과생강첨가량이증가할수록감소하였으며, 반면에염도값은증가하였다. 또한저장기간에따라염도값이증가하였다 (p<0.0. 관능평가결과, 저장초기에는 9% 와 12% 첨가군이선호도가가장높았으나, 관능평가의결과총 개의항목으로저장기간에따라공통적으로전체적으로 6% 의기호도가높았다. 전체적으로생강첨가량 6% 가생강샐러드드레싱제조시가장적합하다고사료된다. 참고문헌 Cho H, Yang YH, Lee KJ, Cho YS, Chun HK, Song KB, Kim MR (2005) Quality Characteristics of Low Fat Salad Dressing with Spirulina during. Korean J Food Preserv 12(4):329-335

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생강을이용한샐러드드레싱제조의품질특성 15 Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions. Korea J Food Preserv 18(:26-32 Oh SH, Oh YK, Park HH, Kim MR (2003) Physicochemical and Sensory Characteristics of Turnip Pickle Prepared with Different Pickling Spices During. Korean J Food Preserv 10:34-353 Rho JO, Park HJ, Lee YS (201 Quality Characteristics of Pear Jam with Added Ginger Powder. Korean J Food & Nutr 24(2):159-165 Woo NRY, Chung HK, Kang MH (2005) Properties of Korean Traditional Pepper Pickle Made by Different Preheating Temperature Treatments. J Korean Soc Food Sci Nutr 34:19-1225 Yoon HN (1999) Chemical characterization of commercial vinegars. Korean J Food Sci Technol 31(6):40-46 식품의약품안전청. 2012. 식품공전. 2012년 10월 30일접수 2013년 01월 30일 1차논문수정 2013년 02월 25일 2차논문수정 2013년 03월 10일 3차논문수정 2013년 03월 16일논문게재확정