• 한국식품저장유통학회지
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• 제20권3호
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• pp.372-378
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• 2013

본 연구는 폴리페놀이 다량 함유되어 있는 복숭아씨(桃仁)를 분말상태로 우리나라의 전통 식품인 청포묵에 적용하여 품질특성 및 항산화성에 미치는 영향을 알아보았다. 복숭아씨 분말의 비율을 각각 0, 0.5, 1.0, 1.5%로 하여 제조한 청포묵은 비율이 높아질수록 명도(L)와 적색도(a)는 낮아지는 경향을 보였으나, 황색도(b)는 1.5%에서 가장 높은 값인 -58.96을 나타내었다. 청포묵의 기계적 품질 특성은 대조군이 모든 특성면에서 가장 높았고, 복숭아씨 분말이 첨가될수록 경도, 응집성, 탄력성, 씹힘성, 부서짐성이 모두 유의적으로 낮아지는 경향을 보였다. 총 폴리페놀 함량의 경우는 복숭아씨 분말을 첨가한 청포묵이 대조군에 비해 높았으며 복숭아씨 분말을 1.5% 첨가하였을때 가장 높은 값을 나타내었다. 또한 복숭아씨 분말 첨가량이 높은 청포묵이 높은 DPPH 라디칼소거능을 나타내었다. 관능적 품질 특성은, 다른 관능적 특성은 비슷한 경향을 보였으나 향과 맛에 있어서는 차이점을 보였다. 특히 0.5%를 첨가한 청포묵에서 향 6.0점, 맛 5.5점으로 가장 높은 기호도를 보였고, 첨가량이 증가하게 되면 오히려 기호도가 줄어드는 경향을 보였다. 이러한 결과를 종합해 보면, 기호도 측면에서 대조구와의 차이가 크지 않은 0.5%를 첨가하는 것이 청포묵의 항산화성도 증진시키고 기계적 및 관능적 품질 특성에도 기여할 것으로 사료된다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.360-378
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• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.