DOI QR코드

DOI QR Code

Effect of Blanching Condition on the Physicochemical Properties of Burdock, Lotus Root, and Garlic Scape

데치기 조건에 따른 우엉, 연근 및 마늘종의 이화학적 특성 변화

  • Hwang, Su-In (Department of Food Science and Biotechnology, Sejong University) ;
  • Yun, Young Chan (Department of Food Science and Biotechnology, Sejong University) ;
  • Lee, Eun-Jung (Department of Food Science and Biotechnology, Sejong University) ;
  • Hong, Geun-Pyo (Department of Food Science and Biotechnology, Sejong University)
  • 황수인 (세종대학교 식품생명공학과) ;
  • 윤영찬 (세종대학교 식품생명공학과) ;
  • 이은정 (세종대학교 식품생명공학과) ;
  • 홍근표 (세종대학교 식품생명공학과)
  • Published : 2019.02.28

Abstract

This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100℃) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80℃). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80℃) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80-100℃ for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100℃). Consequently, the result indicated that low temperature for a long time (80℃ and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100℃ and 1-3 min).

본 연구에서는 다양한 온도 및 시간에 따른 데치기에 의한 우엉, 연근 및 마늘종의 특성 변화를 평가하였다. 우엉은 데치기에 의한 조직 연화 효과를 얻기 어려웠으며, 저온 데치기에 따른 변색이 심하게 발생하는 현상을 보여주었다. 따라서 효과적인 우엉의 데치기는 90℃ 이상에서 단시간(1분) 실시해야 품질의 저하를 억제할 수 있을 것으로 판단된다. 반면 연근은 80℃에서 5분간 데치는 경우 고온에서 단시간 데친 연근에 비해 수분함량이 높고 연도는 차이를 보이지 않아 저온 데치기를 효과적으로 적용할 수 있는 농산물로 판단되었다. 마늘종은 고온 데치기에 의해 조직 연화 효과를 얻을 수 있지만, 색도 변화를 수반하기 때문에 품질 측면에서 바람직하지 않았으며, 80℃에서 3-5분 데치기를 통해 연화효과를 얻을 수 있을 것으로 기대되었다.

Keywords

References

  1. AOAC. 1990. Official Method of Analysis. Association of Official Analytical Chemists (No. 934.06), Arlington, VA, USA.
  2. Cheigh CI, Lee JH, Chung MS. 2012. Effects of soft steam treatments on quality characteristics of potatoes. Korean J. Food Nutr. 25: 50-56. https://doi.org/10.9799/ksfan.2012.25.1.050
  3. Choi MJ, Kim YS, Seon MJ, Hong GP. 2018. Optimization of processing conditions for the production of frozen Aster scaber. Food Eng. Prog. 22: 43-49. https://doi.org/10.13050/foodengprog.2018.22.1.43
  4. Erge HS, Karadeniz F, Koca N, Soyer Y. 2008. Effect of heat treatment on chlorophyll degradation and color loss in green peas. GIDA. 33:225-233.
  5. Han SJ, Koo SJ. 1993. Study on the chemical composition in bamboo shoot, lotus root and burdock: Free sugar, fatty acid, amino acid and dietary fiber contents. Korean J. Soc. Food Sci. 9: 82-87.
  6. Kang MJ, Kim GW, Hwang CR, Sim HJ, Kang JR, Shin JH. 2016. Component changes in garlic stems by roasting. J. Agric. Life Sci. 50: 201-210. https://doi.org/10.14397/jals.2016.50.1.201
  7. Kim MH, Jang HL, Yoon KY. 2012. Changes in physicochemical properties of Haetsun vegetables by Blanching. J. Korean Soc. Food Sci. Nutr. 41: 647-645. https://doi.org/10.3746/jkfn.2012.41.5.647
  8. Kim SJ, Kim KI, Hwang IG, Yoo SM, Jo YJ, Min SG, Choi MJ. 2015. Changes in physicochemical and nutritional properties of carrots according to thermal treatments and freezing storage duration. Food Eng. Prog. 19: 122-131. https://doi.org/10.13050/foodengprog.2015.19.2.122
  9. Kim YS, Seon M, Hong GP. 2017. Changes in the quality characteristics of bean sprout, radish, and pork during the unit processing in frozen bibimbab production. Food Eng. Prog. 21: 332-340. https://doi.org/10.13050/foodengprog.2017.21.4.332
  10. Koo GR, 1989. Characterization of crude polyphenol oxidase of burdock (Arctium lappa) root and the effects of some antibrowning agents on burdock browning. MS thesis, Sejong Univ., Seoul, Korea.
  11. Lee EJ, Ramachandraiah K, Hong GP. 2018. Processing optimization of soybean sprouts pre-treatment for manufacturing frozen Kongnamul-bibimbap product. Korean J. Food Sci. Technol. 50: 186-190.
  12. Lee HO, Lee YJ, Kim JY, Yoon DH, Kim BS. 2011. Quality characteristics of frozen welsh onion (Allium fistulosum L.) according to various blanching treatment conditions. Korean J. Food Sci. Technol. 43: 426-431. https://doi.org/10.9721/KJFST.2011.43.4.426
  13. Mizobutsi GP, Finger FL, Ribeiro RA, Puschmann R, de Melo Neves LL, da Mota WF. 2010. Effect of pH and temperature on peroxidase and polyphenol oxidase activities of litchi pericarp. Sci. Agric. 67: 213-217. https://doi.org/10.1590/S0103-90162010000200013
  14. Seo JH, Kim KI, Hwang IG, Yoo SM, Jo YJ, Min SG, Choi MJ. 2015. Effects of thermal treatment and freezing storage period on physicochemical and nutritional characteristics of shiitake mushrooms. Korean J. Food Sci. Technol. 47: 350-358. https://doi.org/10.9721/KJFST.2015.47.3.350
  15. Xiao HW, Pan Z, Deng LZ, El-Mashad HM, Yang XH, Mujumdar AS, Gao ZJ, Zhang Q. 2017. Recent developments and trends in thermal blanching-A comprehensive review. Inf. Process. Agric. 4:101-127.
  16. Yang HC, Kim YH, Lee TK, Cha YS. 1985. Physicochemical properties of lotus root (Nelunbo nucifera G.) starch. J. Korean Agric. Chem. Soc. 28: 239-244.