Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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The Effect of Organic Acids on Mineral Extraction from Chicken Thigh Bone Stock

유기산 첨가가 닭뼈(대퇴골) 스톡(stock)에 용출되는 무기질량에 미치는 영향

  • 이승언 (경도부립대학 인간환경학부 식보건학과) ;
  • 남출항구 (경도부립대학 인간환경학부 식보건학과) ;
  • 대곡귀미자 (경도부립대학 인간환경학부 식보건학과) ;
  • 최석현 (경동정보대학 식품조리과) ;
  • 한재숙 (영남대학교 생활과학대학 가정관리학과)
  • Published : 2002.10.01
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Abstract

The focus of this study was the influence of organic acids such as acetic, citric and malic acid on the dissolution of calcium (Ca), magnesium (Mg), and phosphorus (P) on chicken thigh bone. As the concentration (0, 0.5, 1, 2, 4%) of acetic, citric, and malic acid increased, the resultant contents of calcium, magnesium, and phosphorus were higher than that of the control. When the boiling time (2, 4, 6, 8, 12 hours) was increased, dissolved amounts of several minerals from the chicken thigh bone increased. Calcium dissolved the most when chicken stock was boiled for 12 hours with 4% of malic acid added. In addition to minerals, amino acids and proteins were further extracted by adding organic acids. The soup stock which contains minerals such as calcium, can be obtained by boiling the chicken thigh bone for 12 hours with an organic acid.

본 연구는 여러 가지 조리 및 영양 생리작용을 가진 유기산을 닭뼈에 이용하여 조리할 때 산의 종류와 조리 시간에 따른 칼슘, 마그네슘, 인의 용출량에 미치는 영향을 조사하였으며 그 결과는 다음과 같다. 1. 칼슘, 마그네슘, 인의 용출량은 산의 농도가 높을수록 증가하였고, 끓이는 시간에 비례하여 증가하였다. 같은 농도에서는 초산의 첨가군보다 구연산, 사과산의 첨가군이 많이 용출되었다. 2. 단백질과 총 유리아미노산의 용출량도 무기성분의 용출과 같은 경향을 나타내었다. 이상의 결과는 유기산을 첨가하여 12시간 끓이면 무기성분뿐만 아니라 단백질, 아미노산의 용출량이 증가하는데, 이것은 유기산의 첨가로 인하여 가용화 상태가 된 뼈가 끓임으로써 한층 더 연해져 뼈 중의 성분이 용출되기 쉽다는 사실을 확인할 수 있었다.

Keywords

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