한국식품저장유통학회지 (Food Science and Preservation)

  • 제20권2호
  • /
  • Pages.284-288
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  • 2013
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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홍조류 추출물을 이용한 오미자의 탈수 및 건조

Dehydration of Omija (Schisandra chinensis B.) using Red Algae Extract as a Hypertonic Agent

  • Kim, Nam Ho (Department of Food Science and Technology, Chungnam National University) ;
  • Jo, Wan Shin (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • 투고 : 2013.01.07
  • 심사 : 2013.02.28
  • 발행 : 2013.04.30
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초록

홍조류 추출물(RAE)를 이용하여 오미자 절편을 탈수, 건조한 후, 열풍건조 처리된 시료와 복원율, 총 페놀 함량 등을 비교, 분석하였다. 처리 농도에 따른 시간 별 탈수양은 농도가 높을수록 탈수효율이 좋았으며, 경제적 측면을 고려하여 RAE 40%를 최적 탈수제 처리 농도조건으로 수립하였다. 복원율에서는 열풍건조에 비해 RAE 처리 시료가 더 좋은 복원율을 보였고, RAE 40% 처리 오미자의 경우 총 페놀 함량이 1304.8 mg GAE/100 g으로 999.5 mg GAE/100 g인 열풍건조보다 높은 결과를 보였다. 따라서 본 연구 결과, RAE를 이용한 오미자의 탈수, 건조는 기능성 성분 손실을 최소화하고 신선한 시료의 본래 상태로 복원될 수 있는 효율적인 건조 방법이라고 판단된다.

Omija (Schizandra chinensis B.) slices were dehydrated with 20, 40, and 60% (w/w) red algae extract (RAE), and 40% of RAE was selected as the proper processing concentration considering the dehydration efficiency and cost of the dehydrating agent. The RAE-treated omija samples were compared with the hot-air dried samples in terms of the qualities such as the rehydration capacity and total phenolic contents. The rehydration ratios of the RAE-treated samples were greater than those of the hot-air dried samples by 31%. The total phenolic contents of the RAE-treated samples (1304.8 mg GAE/100 g) were higher than those of the hot-air dried samples (999.5 mg GAE/100 g). Therefore, omija slices can be dehydrated with RAE without quality loss.

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피인용 문헌

  1. Postharvest Treatment of Sweet Persimmon and Preparation of Its Dehydrated Product vol.57, pp.4, 2014, https://doi.org/10.3839/jabc.2014.051
  2. Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product vol.21, pp.5, 2014, https://doi.org/10.11002/kjfp.2014.21.5.652