한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제37권4호
  • /
  • Pages.180-188
  • /
  • 2024
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

전처리 방법에 따른 생강과 생강박 분말의 품질 특성

Quality Characteristics of Ginger and Ginger Pomace Powder according to Pretreatment Methods

  • 조윤정 (충청남도농업기술원 친환경농업과 ) ;
  • 이종국 (충청남도농업기술원 친환경농업과 ) ;
  • 이소연 (충청남도농업기술원 친환경농업과 ) ;
  • 주정일 (충청남도농업기술원 친환경농업과 )
  • Yun-Jeong Jo (Chungcheongnamdo Agricultural Research and Extension Services) ;
  • Jong-Kug Lee (Chungcheongnamdo Agricultural Research and Extension Services) ;
  • So-Yeon Lee (Chungcheongnamdo Agricultural Research and Extension Services) ;
  • Jung-Il Ju (Chungcheongnamdo Agricultural Research and Extension Services)
  • 투고 : 2024.07.16
  • 심사 : 2024.08.09
  • 발행 : 2024.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

In this study, chemical properties and functional ingredients of ginger and ginger pomace discarded after juice were analyzed. Ginger and ginger pomace were subjected to hot air drying, steaming, followed by hot air drying, soaking in vitamin C for 1 hour and 3 hours. When soaked in vitamin C for 3 hours, the moisture content was highest at 9.2% for ginger and 7.3% for ginger pomace. Among inorganic ingredients, the potassium (K) content was high at 2,633.6 mg% in hot air-dried ginger after steaming and at 1,584.3 mg% in ginger pomace. Total flavonoid content of ginger pomace was high at 67.3 mg/g when soaked in vitamin C for 3 hours. Gingerol content was the highest at 9.8 mg/g when ginger was dried with hot air. It was 10.5 mg/g in ginger pomace. After ginger pomace was steamed and dried with hot air, shogaol content was as high as 2.0 mg/g.

키워드

과제정보

본 연구는 농촌진흥청 연구사업(충남 생강 브랜드화를 위한 주산지 안정생산체계 구축, 과제번호: RS-2022-RD010341)의 지원을 받아 이루어진 것이며 이에 감사를 드립니다.

참고문헌

  1. AOAC. 1984. Official Method of Analysis of the Association of Official Analytical Chemists. 14th ed. p.431. Association of Official Analytical Chemists
  2. Bhattarai S, Tran VH, Duke CC. 2001. The stability of gingerol and shogaol in aqueous solutions. J Pharm Sci 90:1658-1664 https://doi.org/10.1002/jps.1116
  3. Chung HJ. 2014. Comparison of total polyphenoles, total flavonoids, and biological activities of black chokeberry and blueberry cultivated in Korea. J Korean Soc Food Sci Nutr 43:1349-1356 https://doi.org/10.3746/jkfn.2014.43.9.1349
  4. Chung YK, Lee JJ, Lee HJ. 2012. Rheological properties of poundcake with ginger powder. Korean J Food Preserv 19:361-367 https://doi.org/10.11002/kjfp.2012.19.3.361
  5. Connell DW, Sutherland MD. 1969. Are-examination of gingerol, shogaol, and zingerone the pungent principle of ginger (Zingiber officianle Roscoe). Aust J Chem 22:1033-1043 https://doi.org/10.1071/CH9691033
  6. Connell DW. 1970. The chemistry of the essential oil and oleoresin of ginger (Zingiber officinale roscoe). Flavour Ind 1:677-693
  7. Han EJ, Kim JM. 2011. Quality characteristics of yanggaeng prepared with different amounts of ginger powder. Korea J East Asian Soc Diet Life 21:360-366
  8. Holdsworth SD. 1971. Dehydration of food products. A review. J Food Technol 6:331-370 https://doi.org/10.1111/j.1365-2621.1971.tb01623.x
  9. Hong JH, Lee WY. 2004. Quality characteristics of osmotic dehydrated sweet pumpkin by different drying methods. J Korean Soc Food Sci Nutr 33:1573-1579 https://doi.org/10.3746/jkfn.2004.33.9.1573
  10. Im HJ, Jang HL, Jeong YJ, Yoon KY. 2013. Chemical propertiesand antioxidant activities of the sprouts of Kalopanax pictus, Cedrela sinensis, Acanthopanax cortex at different plucking times. Korean J Food Preserv 20:356-364 https://doi.org/10.11002/kjfp.2013.20.3.356
  11. Jo MH, Ham IK, Lee GH, Lee JK, Lee GS, Park SK, Kim TI, Lee EM. 2011. Composition of active ingredients between field grown and in vitro cultured rhizome of Korean native ginger (Zinigiber officinale Roscoe). Korean J Plant Res24:404-412 https://doi.org/10.7732/kjpr.2011.24.4.404
  12. Jung BM, Kim DS, Joo NM. 2013. Quality characteristics and optimization of cookies prepared with Opuntia humifusa powder using response surface methodology. Korean J Food Cook Sci 29:1-10 https://doi.org/10.9724/kfcs.2013.29.1.1
  13. Kang MY, Jeong YH, Eun JB. 1999. Physical and chemical characteristics of flesh and pomace of japanese apricots (Prunus mume Sieb. et Zucc). Korean J Food Sci Technol 31:1434-1439
  14. Kim EK. 2009. A study on the rheological properties of wheat flour dough containing Korean ginger powder and the baking characteristics. Master's Thesis, Konkuk Univ. Seoul. Korea
  15. Kim JS, Koh MS, Kim YH, Kim MK, Hong JS. 1991. Volatile flavor compomemts of Korean ginger (Zinigiber officinale Roscoe). Korean J Food Sci Technol 23:141-149
  16. Kim MK, Na MS, Hong JS, Jung, ST. 1992. Volatile flavor components of Korean ginger (Zingiber officinale Roscoe) extracted with liquid carbon dioxide. J Korean Agric Chem Soc 35:55-63
  17. Kim MJ, Kim IJ, Nam SY, Lee CH, Yun T, Song BH. 2006. Effects of drying methods on content of active components, antioxidant activity and color values of Saururus chinensis bail. Korean J Med Crop Sci 14:8-13
  18. Kim NS, Jeong IK, Lee CH. 2010. Effect on promoting gastrointestinal function and inhibiting of decreasing body temperature of ginger extracts (Zingiber officinale) Korean J Orient Physiol Pathol 24:996-1003
  19. Kim SJ, Kim SJ, Kim MJ, Kang JY, Choi HJ, Kim SY, Lee HE, Kwon TH, Kang MS. 2023. Comparison of antioxidant and functional compounds in Korean conventional and Chinese seed ginger (Zingiber officinale Roscoe) following steam treatmen. Korean J Food Hyg Safety 38:264-272 https://doi.org/10.13103/JFHS.2023.38.4.264
  20. Lee EJ, Yang SA, Choi HD, Im HG, Whang K, Lee IS. 2011. Comparison of gingerols in various fractions and the antioxidant effects of supercritical fluid extracts from ginger. Korean J Food Sci Technol 43:469-474 https://doi.org/10.9721/KJFST.2011.43.4.469
  21. Lee HR, Lee JH, Park CS, Ra KR, Ha JS, Cha MH, Kim SN, Choi Y, Hwang J, Nam JS. 2014b. Physicochemical properties and antioxidant capacities of different parts of ginger (Zingiber officinale Roscoe). Korean J Soc Food Sci Nutr 43:1369-1379 https://doi.org/10.3746/jkfn.2014.43.9.1369
  22. Lee MH, Kim KT, Lee KH. 2012. Quality charcateristics of ginger (Zingiber officinale Roscoe) as the ripening periods. Korean J Food Hyg Safety 27:479-486 https://doi.org/10.13103/JFHS.2012.27.4.479
  23. Lee YJ, Lee SW, Lee SC, Park EJ. 2014a. Antioxidant activities and antigenotoxic effect of ethanol extracts of Acorus gramineus, bud of Aralica elata seem, Capsella bursa-pastoris, and Taraxacum officinale. J Basic Sci 31: 45-58
  24. Moon JH, Choi HD, Choi IW, Kim YS. 2011. Physicochemical properties of taro flours with different drying roasting and steaming conditions. Korean J Food Sci Technol 43:696-701 https://doi.org/10.9721/KJFST.2011.43.6.696
  25. Park, HY, Ha SK, Choi JI, Choi HD, Kim YS, Park YK. 2014. Optimization study for the production of 6-shogaol rich ginger (Zingiber officinale Roscoe) under conditions of mild pressure and high temperature. Korean J Food Sci Technol 46:588-592 https://doi.org/10.9721/KJFST.2014.46.5.588
  26. Ryu EH, Chae KS, Gim SW, Kim YS, Kim KD, Kwon JW. 2021. Physicochemical properties and antioxidant activities of vinegar using black raspberry pomace. Korean J Food Sci Technol 53:104-110
  27. Sheo HJ. 1999. The antibacterial action of garlic, onion, ginger and red pepper juice. J Korean Soc Food Sci Nutr 28:94-99
  28. Stewart BA, Porter LK, Beard WE. 1964. Determination of total nitrogen and carbon in soils by a commercial dumas apparatus. Soil Sci Soc Am J 28:366-368 https://doi.org/10.2136/sssaj1964.03615995002800030019x
  29. Thompson EH, Wolf ID, Allen CE. 1973. Ginger rhizome: A new source of proteolytic enzyme. J Food Sci 38:652-655 https://doi.org/10.1111/j.1365-2621.1973.tb02836.x
  30. Yang YT, Kim MS, Hyun KH, Kim YC, Koh JS. 2008. Chemical constituents and flavonoids in citrus pressed cake. Korean J Food Preserv 15:94-98