Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Monitoring for Rheological Properties of Black Jam Produced by Black Ginseng and Black Garlic

흑삼 및 흑마늘을 이용한 블랙잼 유동특성 모니터링

  • Lee, Gee-Dong (Division of Integrated Biotechnology, Joongbu University)
  • 이기동 (중부대학교 바이오융합학부)
  • Received : 2020.03.18
  • Accepted : 2020.04.28
  • Published : 2020.04.30
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Abstract

This study monitored the rheological properties of jams manufactured using the black ginseng and black garlic. The conditions for mixing black jam were black ginseng (X1, 30-54 g), black garlic (X2, 75-135 g), pectin 4.5 g, apple paste 270 g, and fructo-oligosaccharide 360 g. The response surface analysis was performed with springiness, cohesiveness, chewiness, brittleness and gumminess. The R2s of the regression equation for springiness, cohesiveness, chewiness, brittleness and gumminess were recognized at a significant level of 5 to 10 %, with 0.8948, 0.9103, 0.9032, 0.9097, and 0.8561, respectively. The combination conditions of black ginseng and black garlic with the highest springiness of black jam were found to be 194.39% (springiness) with black ginseng 54.00 g and black garlic 105.83 g, while the conditions of black ginseng and black garlic mixing with the lowest springiness were found to be 164.11% with black ginseng 31.48 g and black garlic 119.43 g. The mixing conditions of black ginseng and black garlic with the highest cohesiveness of black jam and its consistency were 40.96% (cohesiveness) with black ginseng 48.85 g and black garlic 129.62 g, while black ginseng and black garlic combination conditions with the lowest cohesiveness were found to be 32.96% with black ginseng 50.06 g and black garlic 82.77 g. Black ginseng and black garlic mixing conditions, which have the highest chewiness of black jam, was 43.19 g (chewiness) from black ginseng 42.95 g and black garlic 106.83 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be the highest in black ginseng 32.10 g and black garlic 88.04 g to 16,874 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be 678 g from black ginseng 50.53 g and black garlic 83.91 g. Black ginseng and black garlic mixing conditions and their gumminess were 14.06 g with black ginseng content of 32.91 g and black garlic content of 124.60 g. By examining the relationship between black ginseng/black garlic ratio and the rheological property of black jam from above results, it is believed that black jam can be produced for anyone to enjoy using health function material.

본 연구는 흑삼과 흑마늘을 이용하여 블랙잼을 제조하면서 물성의 변화를 모니터링 해 보았다. 블랙잼의 배합 조건은 흑삼(X1, 30-54 g), 흑마늘(X2, 75-135 g), 펙틴 4.5 g, 사과페이스트 270 g 및 프럭토올리고당 360 g이며, 반응 변수로는 탄력성, 응집성, 씹힘성, 깨짐성 및 부착성으로 반응표면분석을 실시하였다. 탄력성, 응집성, 씹힘성, 깨짐성 및 부착성에 대한 회귀식의 R2는 각각 0.8948, 0.9103, 0.9032, 0.9097, 0.8561로 5~10%의 유의수준에서 유의성이 인정되었다. 블랙잼의 탄력성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 탄력성은 흑삼 함량 54.00 g 및 105.83 g에서 194.39%로 나타났으며, 탄력성이 가장 낮은 흑삼 및 흑마늘 배합조건과 그 탄력성은 흑삼 함량 31.48 g 및 119.43 g에서 164.11%로 나타났다. 블랙잼의 응집성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 응집성은 흑삼 함량 48.85 g 및 129.62 g에서 40.96%로 나타났다, 응집성이 가장 낮은 흑삼 및 흑마늘 배합조건과 그 응집성은 흑삼 함량 50.06 g 및 82.77 g에서 32.96%로 나타났다. 블랙잼의 씹힘성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 씹힘성은 흑삼 함량 42.95 g 및 106.83 g에서 43.19 g로 나타났다. 블랙잼의 깨짐성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 깨짐성은 흑삼 함량 32.10 g 및 88.04 g에서 16,874 g로 나타났으며, 깨짐성이 가장 낮은 흑삼 및 흑마늘 배합조건과 그 깨짐성은 흑삼 함량 50.53 g 및 83.91 g에서 678 g로 나타났다. 블랙잼의 부착성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 부착성은 흑삼 함량 32.91 g 및 124.60 g에서 14.06 g로 나타났다. 이상의 결과로부터 흑삼과 흑마늘의 배합비와 블랙잼의 물성의 관계를 조사함으로서 건강기능성 소재를 이용하여 누구나 즐겨 먹을 수 있는 블랙잼을 제조할 수 있을 것으로 여겨진다.

Keywords

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