대추와 오미자 약선소스의 이화학적 및 관능적 특성에 관한 연구

국문 초록 (Abstract)

대추를 열수 추출하여 추출액, 퓨레, 과피를 포함한 퓨레의 3군으로 조제하고 이들과 오미자추출액의 비율을 3 : 7, 5 : 5, 7 : 3 조건으로 첨가한 후, 계피와 생강추출액, 꿀 및 pectin을 첨가해 총 9개의 대추와 오미자 약선소스를 조제하여 이의 이화학적 및 관능적 특성을 알아보았다. 총당, 유리당 및 pH는 3군 시료에서 대추추출물이 증가할수록 증가하였다. 각 시료들의 색도에 있어서 L값은 3군간에 차이가 나타나지 않았으나, a값은 A군이 b값은 B군이 가장 높았다. 퓨레와 과피 퓨레군의 점도는 대추추출물의 첨가량이 증가할수록 증가하였으나, 추출액군에서는 차이가 나타나지 않았다. 식별검사 결과, 대추추출물의 첨가량이 증가할수록 3군 모두에서 색과 단맛은 강하게 신맛은 약하게 느끼는 것으로 나타났다. 향은 퓨레와 과피퓨레군에서는 대추추출물의 첨가량이 증가함에 따라 강하게 느꼈으나 추출액군은 차이를 보이지 않았다. 광택과 점도는 시료간에 차이를 보이지 않았다. 기호도 검사결과, 외관에서는 차이를 보이지 않았으나, 질감, 맛, 향, 종합적인 기호도는 대추추출물의 첨가량이 증가함에 따라 선호도도 증가하는 경향을 보였다.

다국어 초록 (Multilingual Abstract)

Hydrothermal extraction from dates was done, and then 3 groups of the date extract liquid group (A), the date puree group (B) and the jujube skin flesh group (C) were prepared. And, the omija extract liquid was added to the 3 groups at respective rates of 3 : 7, 5 : 5 and 7 : 3. Then, total 9 medicated diet sources were prepared by adding cinnamon, the ginger extract liquid, honey and pectin. And their physicochemical and sensory attributes were examined. Total sugar, free sugar and pH increased in the samples of the 3 groups as the addition amount of the jujube extract increased. In chromaticity of respective samples, the “L” value did not show any difference among the 3 groups, but the “a” value was the highest in the “A” group, and “b” value was the highest in the “B” group. In the date puree group and the jujube skin flesh group, their viscosity increased as the addition amount of the jujube extract increased, but in the jujube extract liquid group, no difference was found in its viscosity. As a result of conducting the discrimination test, it was identified that as the addition amount of the jujube extract was increased, color and sweet taste were felt to be stronger and sour taste was felt to be weaker in all 3 groups. In the jujube puree group and the jujube skin flesh group, as the addition amount of the jujube extract increased, the jujube fragrance was felt to be stronger, but in the jujube extract liquid group, no difference was found in its fragrance. And, no difference was found in brightness and viscosity between samples. As a result of conducting the palatability test, no difference was showed in the appearance, but as for the overall palatability including texture, taste and fragrance, preference increased as the addition amount of the jujube extract increased.

목차 (Table of Contents)

• Abstract
  
• 서론
  
• 재료 및 방법
  
• 결과 및 고찰
  
• 요약
  
• 문헌