한국조리학회지 (Culinary science and hospitality research)

  • 제24권1호
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  • Pages.105-113
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  • 2018
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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사과장아찌 제조를 위한 전처리 공정의 최적화

Optimization of Pre-treatment Process for Manufacturing Apple Jangachi

  • 오철환 (국립한국농수산대학 교양공통과)
  • Oh, Chul-Hwan (Dept. of General Education, Korea National College of Agriculture and Fisheries)
  • 투고 : 2017.12.18
  • 심사 : 2018.01.23
  • 발행 : 2018.01.31
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초록

In this study, optimized pre-treatment conditions were investigated to improve the quality of gochujang apple jangachi. The moisture content was decreased by 14% in 60% sugar solution and 17% in 30% salt solution during 12 hours. On the one hand, in the case of dry sugar and salt method, moisture content was decreased rapidly by 20% and 24%, respectively during 12 hours. Compared with the sugar and salt solution method, the dry sugar and salt method was more effective in reducing moisture content during 12 hours. In the case of osmotic dehydration of the apple parts in the dry sugar method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 23%, 20%, and 16%, respectively during 6 hours. However, in the dry salt method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 19%, 12% and 13%, respectively during 2 hours. During this time, the pH tended to decrease, regardless of the presence of sugar and salt. Total acidity was slightly increased in the case of salt. In hot air drying after osmotic dehydration, the moisture content of flesh including peel of apple decreased from 64% and 67% to 31% and 27%, respectively at 90 minutes, and from 64% and 67% to 11% and 18% at 150 minutes, respectively. The moisture content of the peel decreased from 51% to 10% at 120 minutes. As a result of the sensory evaluation, the overall acceptance of the flesh and flesh including peel was highly evaluated, resultantly, the products were considered to be suitable for the production of gochujang apple jangachi.

키워드

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