닥나무 열매 (楮實子) 의 알갱이와 분말첨가가 장조림의 맛과 연화에 미치는 영향 = Effect of Fruit or Powder from the Fruit of Paper Mulberry ( Broussonetia kazinoki Siebold ) on Tenderness and Palatability of Jangchorim

다국어 초록 (Multilingual Abstract)

The purpose of this study was to investigated the effect of the addition of the fruit and powder (0, 5, 10, 15, 20%) from the fruit of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. When up to 20% of the fruit of paper mulberry contributes to 6.2∼7.0% decreasing rate in shear force while its powder, a 10.2∼18.4% reduction rate. And according to the increasing of fruits of paper mulberry added, regardless of its types, cooking loss was somewhat decreased, redness of surface of cooked beef and free amino acid content extractes in the liquid part of Jangchorim was generally increased. Na, K, P, Ca, and Mg was so forth in quantity order. In sensory characteristics, the 15% fruit of paper mulberry additive group and the 10% additive group in the its powder type showed the most favorable response.