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

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study on Different Pre-processing of Ligularia fischeri Injeolmi to Standardize Its Processing

전처리 방법을 달리한 곰취 인절미의 제조법 표준화 연구

  • Choi, So-Rye (Dept. of Korean Master-work Culinary Arts, Jaeneung University) ;
  • Lee, Seung-Joo (Dept. of Culinary & Food Service Management, Sejong University)
  • 최소례 (인천재능대학교 한식명품조리학과) ;
  • 이승주 (세종대학교 조리외식경영학과)
  • Received : 2016.04.27
  • Accepted : 2016.08.18
  • Published : 2016.08.31
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Abstract

In this study Ragwort, which had various and excellent pharmacological activity, was selected as a functional material, and intended to present an optimum condition of Ragwort Injeolmi by the blanching method, commonly used in the field. The general components, antioxidation, and dietary fiber of Ragwort were analyzed, and produceableness of Ragwort added Injeolmi was reviewed through instrumental inspection and sensory evaluation of various adding ratio of lyophilized Ragwort power and Ragwort pre-processed by blanching. It was proved that the SOD-likely active of Ragwort was 45.69%, total poly- phenol content was 12.45 mg, and total flavonoid content was 10.25 mg. The pH of Injeolmi adding Ragwort powder showed an increasing trend in the order of 0%, 1%, 3%, 5%, while that of Injeolmi adding blanching Ragwort showed increasing trend in the order of 0%, 10%, 15%, 20%, and there were significant difference (p<0.001). The soluble solid content of all sample groups showed constant value, and it was understood that no sugar was added in the process. From chromatography measurement result, a-value (redness) of 1% sample group was the lowest, and there were significant differences among sample groups (p<0.001). During 3 days of storage period, total microbial count of Injeolmi showed increasing trend while the storage period was getting longer. From the acceptability test Injeolmi adding blanching Ragwort had shown generally higher value.

Keywords

References

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