오디 첨가한 식혜의 품질특성에 관한 연구

다국어 초록 (Multilingual Abstract)

The results of influence on the saccharification and Sikhea by adding mulberry fruit in this study are as follows. pH was decreased with the amount of mulberry fruit increased during the saccharification period. A significant change was not found after 4 hours of saccharification. It is considered that 4-5 hours was proper for saccharification because brix increased by more than 1 brix per hour up to 4 hours while there were little change after 5 hours. L was decreased while a and b values were increased in the Hunter` value of mulberry fruit Sikhea. The DPPH free radical scavenging activities and SOD- like activity of mulberry fruit Sikhea were increased as the addition quantity of mulberry fruit increased. Anthocynin color pigment in mulberry fruit has the inhibiting effect on microbes. The preferences of mulberry fruit Sikhea were 10% < 30% < 15% < 20% < 0% < 25%, and less than 25% of mulberry fruit addition seems to be desirable. The addition of mulberry fruit will help decrease the amount of sugar to use in Sikhea because the sugar level of Sihkea increases with the addition of mulberry fruit. It will also improve the preference for Sihkea by giving it better color and sourness.

참고문헌 (Reference)

1 민성희, "황기 추출액을 첨가한 식혜의 특성" 동아시아식생활학회 19 (19): 216-223, 2009

2 윤숙자, "전통의 맛과 멋 한국의 떡․한과․음청류" 지구문화사 288-291, 2004

3 김향희, "전통 식혜의 기호도와 이용 실태에 관한 조사" 동아시아식생활학회 16 (16): 506-514, 2006

4 주민정, "용매에 따른 뽕잎과 오디의 생리활성 효과" 한국식품저장유통학회 16 (16): 442-448, 2009

5 조계만, "옥수수 수염 추출액을 이용한 식혜 제조" 한국식품저장유통학회 17 (17): 644-651, 2010

6 우경자, "오디즙을 첨가한 녹말오디다식의 품질특성에 관한 연구" 한국식품조리과학회 21 (21): 629-637, 2005

7 김강일, "오디 착즙액을 이용한 와인발효 특성" 한국식품저장유통학회 17 (17): 563-570, 2010

8 정기태, "오디 와인 제조 및 품질특성" 한국식품저장유통학회 12 (12): 90-94, 2005

9 조미자, "오디 분말차 제조 및 생리활성 평가" 한국식품영양학회 20 (20): 173-178, 2007

10 이연정, "시판 한국 전통음료제품의 품질에 대한 기대치와 만족도 비교(IPA)" 한국식품조리과학회 21 (21): 703-712, 2005

11 심기환, "뽕나무 어린 줄기의 화학성분 및 생리활성" 한국식품저장유통학회 9 (9): 228-233, 2002

12 강양선, "비파의 이화학적 특성과 비파떡의 품질특성에 관한 연구" 세종대학교 대학원 2009

13 박현실, "머루 주스의 이화학적 특성 및 항산화 활성" 한국조리학회 16 (16): 297-304, 2010

14 박신인, "가루녹차를 첨가한 식혜 제조" 한국식품영양학회 19 (19): 227-233, 2006

15 Kang YH, "The nitrite scavenging and electron donating ability of phenolic compounds" 28 (28): 232-239, 1996

16 Kim MS, "Saccharification and sensory characteristics of Shikhe made of pigmented rice" 31 (31): 672-677, 1999

17 Shin SY, "Saccharification and sensory characteristics of Shikhe made from glutinous rice varieties" 11 (11): 11-18, 2001

18 Sang-Won Choi, "Radical Scavenging Activities of Phenolic Compounds Isolated from Mulberry (Morus spp.) Cake" 한국식품영양과학회 10 (10): 326-332, 2005

19 Kim HB, "Protective effect against neuronal celland inhibitory activity against bacteria of mulberryfruit extracts" 50 : 220-223, 2005

20 Lee WJ, "Preparation of Sikhe with brown rice" 30 (30): 146-150, 1998

21 A. O. A. C, "Official method of analysis 17th Ed" Association of official analytical chemists 2000

22 Jeon ER, "Morphological change of cooked rice kenel during saccharification for Sikhe" 14 (14): 91-96, 1998

23 Kim HJ․, "Antioxidative activities by water-souble of Morus alba and Cudracia tricuspidata" 43 (43): 148-152, 2000

24 Kim SY, "Antiinflammatory and antioxidative effects of Morus spp. fruit extract" 6 (6): 204-209, 1998

25 Kim TY, "A study on the antidiabetic effect of mulberry fruits" 38 (38): 100-107, 1996

26 Ann YG․, "A definition and historical study of traditional and commercial sikhye" 9 (9): 37-44, 1996