감미료의 종류를 달리한 초석잠 피클의 품질 및 관능 특성 (Quality and Sensory Characteristics of Chinese Artichoke(Stachys sieboldii Miq) Pickle with Different Types of Sweeteners)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 27권 / 4호 / 117 ~ 125페이지
· 저자명 : 조남철, 정초원, 제갈준미

초록

This study was conducted to investigate the quality and sensory properties of Choseokjam pickles using alternative sweeteners. As a result of the study, SAP (saccharin) was found to be the highest at 54.88%, and CON (control) was found to be the lowest at 53.30% in terms of water content. In chromaticity, the brightness (L) was 53.35～59.52, the redness (a) was −1.36～−1.65, and the yellowness (b) was 13.16～14.56. The acidity was 0.86～1.31%, the pH was 3.51～3.55, the salinity was 1.15～1.88%, and the sugar content was 9.70～37.20 °Brix. In the mechanical texture analysis results, hardness, chewiness, stickiness, elasticity, and cohesiveness were higher in the control group than in the experimental group. In the result of the characteristic difference test of Choseokjam pickles, the degree of whiteness and acid odor were strong in SAP (saccharin) at 5.73 and 5.47, and SAP and SOP were strong at 6.28 and 6.41 in the sweet taste and sour taste. In Crispiness, SOP was the strongest at 6.47, and SAP and STP were slightly weaker at 4.47 and 4.20. In the acceptance test, STP had the highest appearance and SOP had the highest fragrance. Taste and texture were highest in control and SOP. In overall quality, SOP and CON received the best ratings of 6.33 and 6.19, and STP and SAP received low ratings of 4.62 and 4.17. Based on the results of these studies, it was found that sorbitol(SOP) was appropriate for the manufacture of pickles using sweeteners that replaced sugar. Present study provided basic data for industrialization by increasing the income of Korean agricultural products according to utilize efficient processing methods and quality control when producing Choseokjam pickle products.

영어초록

This study was conducted to investigate the quality and sensory properties of Choseokjam pickles using alternative sweeteners. As a result of the study, SAP (saccharin) was found to be the highest at 54.88%, and CON (control) was found to be the lowest at 53.30% in terms of water content. In chromaticity, the brightness (L) was 53.35～59.52, the redness (a) was −1.36～−1.65, and the yellowness (b) was 13.16～14.56. The acidity was 0.86～1.31%, the pH was 3.51～3.55, the salinity was 1.15～1.88%, and the sugar content was 9.70～37.20 °Brix. In the mechanical texture analysis results, hardness, chewiness, stickiness, elasticity, and cohesiveness were higher in the control group than in the experimental group. In the result of the characteristic difference test of Choseokjam pickles, the degree of whiteness and acid odor were strong in SAP (saccharin) at 5.73 and 5.47, and SAP and SOP were strong at 6.28 and 6.41 in the sweet taste and sour taste. In Crispiness, SOP was the strongest at 6.47, and SAP and STP were slightly weaker at 4.47 and 4.20. In the acceptance test, STP had the highest appearance and SOP had the highest fragrance. Taste and texture were highest in control and SOP. In overall quality, SOP and CON received the best ratings of 6.33 and 6.19, and STP and SAP received low ratings of 4.62 and 4.17. Based on the results of these studies, it was found that sorbitol(SOP) was appropriate for the manufacture of pickles using sweeteners that replaced sugar. Present study provided basic data for industrialization by increasing the income of Korean agricultural products according to utilize efficient processing methods and quality control when producing Choseokjam pickle products.

참고자료

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