고구마 조청 제조를 위한 당화조건 확립 및 당화과정에서 생성되는 불쾌취 원인 물질 규명 (Optimization of the saccharification conditions for the production of sweet potato Jocheong(syrup) and identification of unpleasant odor generated during saccharification)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 39권 / 1호 / 1 ~ 13페이지
· 저자명 : 이희원, 백충훈, 마상용, 정미남, 정문웅

초록

Purpose: Jocheong (syrup) is traditionally prepared by saccharifying starch sources (commonly rice) with barley malt, followed concentrating by boiling. Methods: In this study, the saccharification conditions (time, temperature, addition of malt) of sweet potato paste were examined by analyzing the free sugars in the saccharified solution during saccharification (every 2 hrs for 10 hrs). Results: Free sugar contents in saccharified solutions were found to be dependent on malt addition, temperature, and time. It was also observed that a sour and unpleasant odor occurred after 6 hrs of the saccharification process. Through volatile compound analysis using HS-SPME-GC-MS, the main component of this unpleasant odor was positively identified as acetic acid. Considering both free sugar content and odor quality, the optimal saccharification condition was determined to be 60℃, 5 hrs, sweet potato paste 225 g, malt 15 g, and water 1 L. Saccharification was thereafter conducted in a pilot plant scale (20 L capacity tank) under the selected temperature and time conditions with sweet potato paste 2250 g, malt 150 g, and water 10 L. Moisture was evaporated by subjecting the saccharified solution to boiling, to obtain the Jocheong (total solid content of 76°Bx). Conclusion: The Jocheong syrup yield obtained from raw sweet potato was 26.8% (w/w), with total free sugar content of 44.5 g/100 g. The contents of fructose, glucose, sucrose, and maltose were determined to be 2.4, 3.2, 9.2 and 29.8 g/100 g, respectively, showing the exceptionally high proportion of sucrose as compared to the value reported in rice Jocheong. Our results clearly indicate that the free sugar profile obtained from sweet potato Jocheong differs greatly from the reported free sugar profile of rice Jocheong.

영어초록

Purpose: Jocheong (syrup) is traditionally prepared by saccharifying starch sources (commonly rice) with barley malt, followed concentrating by boiling. Methods: In this study, the saccharification conditions (time, temperature, addition of malt) of sweet potato paste were examined by analyzing the free sugars in the saccharified solution during saccharification (every 2 hrs for 10 hrs). Results: Free sugar contents in saccharified solutions were found to be dependent on malt addition, temperature, and time. It was also observed that a sour and unpleasant odor occurred after 6 hrs of the saccharification process. Through volatile compound analysis using HS-SPME-GC-MS, the main component of this unpleasant odor was positively identified as acetic acid. Considering both free sugar content and odor quality, the optimal saccharification condition was determined to be 60℃, 5 hrs, sweet potato paste 225 g, malt 15 g, and water 1 L. Saccharification was thereafter conducted in a pilot plant scale (20 L capacity tank) under the selected temperature and time conditions with sweet potato paste 2250 g, malt 150 g, and water 10 L. Moisture was evaporated by subjecting the saccharified solution to boiling, to obtain the Jocheong (total solid content of 76°Bx). Conclusion: The Jocheong syrup yield obtained from raw sweet potato was 26.8% (w/w), with total free sugar content of 44.5 g/100 g. The contents of fructose, glucose, sucrose, and maltose were determined to be 2.4, 3.2, 9.2 and 29.8 g/100 g, respectively, showing the exceptionally high proportion of sucrose as compared to the value reported in rice Jocheong. Our results clearly indicate that the free sugar profile obtained from sweet potato Jocheong differs greatly from the reported free sugar profile of rice Jocheong.

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