Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Omija (Schisandra chinensis Baillon) Addition Ratio on Quality Characteristics of Mulberry Extracts

오미자 첨가율이 오디청의 품질 특성에 미치는 영향

  • Im, Hye Eun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Yoo Won (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Jeong, Seok Tae (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Baek, Seong Yeol (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Jae Hyun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Oh, Se-Gwan (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Park, Hye-Young (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
  • 임혜은 (국립농업과학원 발효식품과) ;
  • 김유원 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 백성열 (국립농업과학원 발효식품과) ;
  • 김재현 (국립농업과학원 발효식품과) ;
  • 오세관 (국립식량과학원 수확후이용과) ;
  • 박혜영 (국립식량과학원 수확후이용과)
  • Received : 2015.05.12
  • Accepted : 2015.06.25
  • Published : 2015.07.31
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Abstract

The purpose of this study was to investigate the quality characteristics of mulberry extracts added with Omija (Schisandra chinensis Baillon) in order to determine the best conditions to enhance sour taste of mulberry extracts during manufacturing. The total acidity of Omija was 5.71%, which was 20 times that of mulberry; sour taste of mulberry extracts could be enhanced by adding Omija during the extraction period. Overall, we observed reduction of pH and soluble solid contents as well as increased total acidity and anthocyanin content with a higher Omija adding ratio. In terms of taste acceptability, which is the most important parameter of beverage development, OC-3 (added with 18.75% Omija) and OC-4 (added with 25% Omija) values were $4.20{\pm}0.75$ and $4.05{\pm}0.80$, respectively, for mulberry extracts with Omija. This result was significantly different (P<0.05) from the control group (without Omija addition), which showed an OC-3/OC-4 value of $2.30{\pm}1.24$. The results of this study indicate that Omija addition at a ratio of 18.75~25% and extraction period of 10~12 days are optimum conditions to improve sour taste when developing mulberry extracts.

오디청 제조 시 부족한 산미를 높일 수 있는 부재료로 오미자를 이용하기 위하여 오미자 첨가율에 따른 품질 특성을 살펴보았다. 오미자 총산 함량은 오디의 20배인 5.71%로, 적절한 첨가율과 추출기간에 오디청의 산미를 증가시킬 수 있었다. pH와 총산은 추출 초기에 첨가율별 큰 차이를 나타냈으며, 첨가율 증가에 따라 pH는 감소하였고 총산은 증가하는 경향을 나타냈다. 당도와 pH, 안토시아닌과 총산은 추출기간에 따라 상반된 경향을 보였으나 10일 이후에는 모두 큰 변화를 나타내지 않았다. 가공식품 개발 시 가장 중요한 맛의 기호도 평가에서 OC-3과 OC-4는 $4.20{\pm}0.75$와 $4.05{\pm}0.80$을 나타내어 오미자가 첨가되지 않은 control $2.30{\pm}1.24$와 비교하여 매우 높은 수준을 나타냈다(P<0.05). 이것은 오디청 제조 시 오미자를 이용하여 소비자의 기호도가 향상된 결과였다. 음료용 오디청 제조 시 오미자를 이용하여 신맛을 강화시키기 위한 조건은 여러 품질 특성을 고려하여 18.75~25%의 오미자를 첨가하고 10~12일 정도에 추출하는 것이 가장 바람직할 것으로 생각된다.

Keywords

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