논문 상세보기
pp.483-489
홍삼과 청국장의 단일 및 혼합 분말의 향미특성을 분석하기 위하여, 원료와 제조회사가 다른 홍삼(J사 6년근, P인삼조합 5, 6년근)과 청국장(사 제품) 단일분말 및 혼합분말의 색도, 휘발성 성분 및 관능적기호도를 조사하였다. 홍삼과 청국장 분말의 색상은 시료에 따라 약간의 차이를 보였으며, 홍삼의 경우 L값은 , a값은 , b값은 이었고 청국장의 경우 L값은 , a값은 , b값은 을 각각 나타내었다. 홍삼과 청국장 분말의 휘발성 성분은 시료별
Considering the development of fusion ingredients rom red ginseng and Cheonggukjang (soybean-fermented food), their commercial powders were evaluated in their Hunter's colors, volatile compounds, and sensory properties depending on manufacturing companies and mixing ratio of both powdered products. Hunters L, a and b values of red ginseng powders were , respectively, while those of Cheonggukjang powders were , respectively. Volatile compounds were mainly composed of hexanal, , methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, and 2,8-dimethyl undecane in red ginseng samples, and of 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, and 3-methyl butanal in Cheonggukjang samples. Total volatiles of the mixed samples decreased as ginseng decreased and Cheonggukjang increased. The mixed sample of both red ginseng and cheonggukjang in same amounts was the highest in its sensory acceptability, which was composed in the order of 2-propanone, 2-butanone, pentane, hexanal and 3-methyl butanal. The above results indicate that red ginseng and Cheonggukjang showed a potential as fusion ingredient for preparing new functional produce through further processing.
