Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Optimization of Preparation Conditions and Quality Characteristics of Sweet Pumpkin Stock

단호박 스톡 제조조건의 최적화 및 품질 특성

  • Han, Chi-Won (Department of Food Science and Technology, Kongju National University) ;
  • Park, Won-Jong (Department of Food Science and Technology, Kongju National University) ;
  • Seung, Suk-Kyung (Department of Dining Atmosphere Display, The Graduate School of Tourism & Hospitality, Kyonggi University)
  • 한치원 (공주대학교 식품공학과) ;
  • 박원종 (공주대학교 식품공학과) ;
  • 성숙경 (경기대학교 관광전문대학원 식공간연출학과)
  • Published : 2008.12.31
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Abstract

The stock that is the first step for preparation of soups and purees links to the taste of food. Many types of vegetable have been used in stocks, but this study focused on stocks prepared with sweet pumpkin. The stock preparation conditions including the weight of sweet pumpkin, the water volume, and the boiling time at $97^{\circ}C$ were optimized by response surface methodology. The quality characteristics of the resulting stock were investigated. The color, flavor, taste and overall acceptability were dependent parameters. A model equation was proposed with regard to the sweet pumpkin weight, water volume, and boiling time at $97^{\circ}C$. A sweet pumpkin weight of 357.9 to 403.0 g, a water volume of 689.8 to 768.5 mL, and a boiling time of 9.9 to 10.3 min at $97^{\circ}C$ were found to be the optimal stock preparation conditions. The quality characteristics of the sweet pumpkin stock prepared under the optimized conditions were pH 6.64, total acidity 0.18%, soluble solids $2.39\;^{\circ}Brix$, color value (L, 99.07 a, -2.43 b, 11.82), total polyphenol 280.75 mg/L, and electron donating ability 21.32%.

스톡은 수프와 소스를 만들기 위한 첫 과정으로 수프, 소스 및 주 요리의 맛을 좌우한다. 본 연구에서는 단호박만을 재료로 한 스톡 제조를 위하여 단호박의 첨가량, 물의 첨가량 및 $97^{\circ}C$에서의 가열시간 등의 3요인을 독립변수로, 단호박 스톡의 색상, 향, 맛 및 종합적기호도의 4가지 관능적 특성을 종속변수로 하여 반응표면분석으로 단호박 스톡 제조조건을 최적화하고, 최적 조건에서 제조한 단호박 스톡의 품질 특성을 조사하였다. 그 결과 단호박 스톡의 최적 제조조건은 단호박의 첨가량 $357.9{\sim}403.0\;g$, 물의 첨가량 $689.8{\sim}768.5\;mL$ 및 $97^{\circ}C$에서의 가열시간 $9.9{\sim}10.3$분이었다. 단호박의 첨가량 380.5 g, 물의 첨가량 729.2 mL 및 $97^{\circ}C$에서의 가열시간 10.1분의 조건에서 제조한 단호박 스톡의 pH는 6.64, 산도는 0.18%, 당도는 $2.39\;^{\circ}Brix$이었으며, 색도는 L*값 99.07, a*값 -2.43 및 b*값 11.82이었다. 또한 항산화능을 조사한 결과, 단호박 스톡의 총 폴리페놀은 280.75 mg/L, 전자공여능은 21.32% 이었다.

Keywords

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