단감 저상품과와 팥을 이용한 앙금 제조 (Processing of Paste by Combining Low Quality Sweet Persimmon and Red Bean)

서지정보

· 발행기관 : 한국지역사회생활과학회
· 수록지 정보 : 한국지역사회생활과학회지 / 22권 / 4호 / 573 ~ 578페이지
· 저자명 : 최윤희, 김은미, 조용식, 박신영

초록

단감 저상품과와 팥을 이용하여 앙금을 제조하기 위하여 단감 저상품 과실 1,000g을 꼭지, 씨, 껍질을 제거한 다음 파쇄한 후의 중량은 777g이었으며 따로 제조한 팥소를 혼합하고, 물엿, 설탕, 정제염을 첨가하여 제조하였다. 파쇄 단감과 팥소를 6 : 4의 비율로 혼합한 처리는 관능검사 결과 질감은 5 : 5 나 4 : 6의 비율에 비하여 유의적으로 평가치가 낮았으나 맛과 전반적인 기호도에서 5 : 5 나 4 : 6의 비율에 비하여 평가치가 높았다. 팥 혼합 단감 앙금에 덱스트린을 10% 첨가함으로써 당도가 증가하고 질감이 부드러워졌으며 팥 혼합 단감 앙금은 덱스트린 10% 첨가로 당도가 41.4˚Brix에서 53.1˚Brix로 11.7˚Brix 증가하였고, 덱스트린 10%를 첨가한 팥 혼합 단감 앙금은 시판 팥 앙금에 비하여 전체적인 관능검사 점수가 증가하였으며 전반적인 기호도에서 유의적인 차이를 나타냈다.

영어초록

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5)sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste.
When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4˚Brix to 53.1˚Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.

참고자료

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