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헛개(Hovenia dulcis Thunb)추출물 첨가 조미간장 개발을 위한 관능적 평가

Sensory Evaluation of Hutgae(Hovenia dulcis Thunb) Extract for Soy Sauce Development

  • 원새봄 (서울대학교 식품영양학과) ;
  • 오경희 (광주보건대학교 식품영양과) ;
  • 정수영 (전라남도 한방산업진흥원) ;
  • 송희순 (광주보건대학교 식품영양과)
  • Won, Sae-Bom (Dept. of Food and Nutrition, Seoul National University) ;
  • Oh, Kyung-Hee (Dept. of Food and Nutrition, Gwangju Health College) ;
  • Jung, Su-Young (Jeonnam Development Institute for Korean Traditional Medicine) ;
  • Song, Hee-Sun (Dept. of Food and Nutrition, Gwangju Health College)
  • 투고 : 2012.03.10
  • 심사 : 2012.05.14
  • 발행 : 2012.06.30

초록

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

키워드

참고문헌

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피인용 문헌

  1. Quality Characteristics and Evaluation of Physiological Activities of Moju Made with Hovenia dulcis Thunb. vol.44, pp.11, 2015, https://doi.org/10.3746/jkfn.2015.44.11.1599
  2. Characteristic Analysis and Production of Short-Ripened Korean Traditional Soy Sauce Added with Rice Bran vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.550
  3. Antioxidant Activity and Sensory Evaluation in Soy Sauce with Fruit, Stem, or Twig of Hovenia dulcis Thunb vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.258
  4. Sensory Evaluation of Seasoned Soy Sauce with Hutgae (Hovenia dulcis Thunb) Fruit and Pear Extracts vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.323
  5. 유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성 vol.51, pp.6, 2012, https://doi.org/10.5657/kfas.2018.0613
  6. Anti-diabetic effect of Ganjang and Doenjang in different aging periods vol.26, pp.3, 2019, https://doi.org/10.11002/kjfp.2019.26.3.300
  7. 장기숙성 한식간장의 숙성 기간별 품질 특성 비교 vol.32, pp.5, 2012, https://doi.org/10.9799/ksfan.2019.32.5.530
  8. 숙성 기간에 따른 간장의 항암 효과 vol.35, pp.2, 2020, https://doi.org/10.7318/kjfc/2020.35.2.215