식초 첨가량을 달리하여 제조한 저염 돼지감자 장아찌 개발에 관한 연구 (A Study on the Develop of Low Salted Jerusalem Artichoke (Helianthus tuberosus L.) Jangachi Added with Various Amount of Vinegar)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 25권 / 7호 / 126 ~ 136페이지
· 저자명 : 신경은, 봉준호

초록

This study was carried out to develop low salted Jangachi a processed food using raw jerusalem artichoke. The high salinity was the biggest problem of the existing pickled pickles. Instead of reducing the salt and soy sauce contents, pickles were prepared by varying the amount of vinegar. Mechanical test and sensory test were performed. The results were as follows: The moisture content of Jangachi was higher when the addition of vinegar increased, but the Brix°, salinity and pH decreased as the addition of vinegar increased. The results of attribute different test showed that sour flavor, sour taste, and crispness increased as the addition of vinegar increased. The results of acceptance test showed that the preference was high in the experimental group when the crispiness was higher. Particularly, J2, added with soy sauce and vinegar at a ratio of 1:3, showed the highest preference with 5.10. Thus, the consumer acceptance was high when the 100 g of jerusalem artichoke was placed in the seasoning liquid prepared with 145 g of water, 5 g of salt, 40 g of sugar, 30 g of soy sauce, and 90 g of vinegar and matured for 7 days.

영어초록

This study was carried out to develop low salted Jangachi a processed food using raw jerusalem artichoke. The high salinity was the biggest problem of the existing pickled pickles. Instead of reducing the salt and soy sauce contents, pickles were prepared by varying the amount of vinegar. Mechanical test and sensory test were performed. The results were as follows: The moisture content of Jangachi was higher when the addition of vinegar increased, but the Brix°, salinity and pH decreased as the addition of vinegar increased. The results of attribute different test showed that sour flavor, sour taste, and crispness increased as the addition of vinegar increased. The results of acceptance test showed that the preference was high in the experimental group when the crispiness was higher. Particularly, J2, added with soy sauce and vinegar at a ratio of 1:3, showed the highest preference with 5.10. Thus, the consumer acceptance was high when the 100 g of jerusalem artichoke was placed in the seasoning liquid prepared with 145 g of water, 5 g of salt, 40 g of sugar, 30 g of soy sauce, and 90 g of vinegar and matured for 7 days.

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