상주 전통곶감의 제조과정 중 이화학적 품질특성

국문 초록 (Abstract)

상주 전통곶감의 고품질화를 위하여 곶감의 제조과정 중 이화학적인 품질특성 변화를 조사하였다. 건조기간 중 수분함량은 7~14일 경에 감소 또는 완만하여 이 시기에 2차 표피의 형성을 예측할 수 있고, 이 표피가 곶감의 품질에 많은 영향을 주는 것을 알 수 있었다. 또한 반건시의 수분함량을 45~55%로 본다면 건조시작으로부터 25일 경에 반건시 제품이 완성됨을 알 수 있었다. 수분활성도 변화는 수분의 감소가 둔화되는 시기에 저하 속도가 증가하는 것을 알 수 있었고, 2차 표피의 형성이 수분활성도의 저하를 초래하는 것으로 판단된다. 중량변화는 21일경까지는 급격히 감소하다가 그 이후는 완만히 감소하는 경향을 보였고, 곶감을 대량으로 제조하는 남장동 및 복룡동 곶감에서는 2차 표피가 형성되는 7~14일 경 이후에는 표피의 경화현상에 의하여 수분 증발 억제효과가 있어 중량감소가 완만하였다. 당도변화는 초기 감의 당도가 18~27%이었으나, 건조 7~14일경 이후부터 급격히 증가하여 건조 21일경에는 40~50%의 높은 값을 나타내었다. 경도는 곶감의 품질을 결정하는 물리적 인자중 가장 중요한 요소로서 건조시작 후 7~14일경에 감과육의 수분감소에 따라 경도가 낮아지는 경향을 보였고, 건조일수의 증가에 따라 일정 간격으로 감소되기 시작하였다. 관능평가에서는 곶감의 색, 단맛 및 조직감은 남장동곶감제품이 가장 좋은 점수를 얻었고, 떫은맛, 시큼한 맛 및 곰팡이 취는 복룡동 곶감제품이 가장 높았고, 전체적인 기호도는 남장동에서 제조한 곶감제품이 가장 좋게 나타났다.

다국어 초록 (Multilingual Abstract)

This study was performed to investigate change of quality characteristics on traditional dried persimmons from Sangju varity regions (sun-dried, Namjang and Bokryong). Moisture contents on drying were decreased and constant at from 7th to 14th days drying periods and its periods were recognized to constructing second peel of dried persimmons. Constructed second peel were affected on quality characteristics of traditional dried persimmons. Also, in case of semi-dried persimmons were processed at 45~55% level of moisture content. Final products of semi-dried persimmons were estimated in 25th from initial drying periods. Changes of water activity were increased reducing speed at time of water content decreased, second feel constructing during drying persimmons were introduced to decreasing of water activity. Weights of dried persimmons were quickly decreased in 21th drying periods and slowly decreased after that time. Weight changing and water evaporation of dried persimmons at the Namjang and Bokryong were slowy decreased and controled after 7~14th in periods of constructing second feel of dried persimmons. Change of brix in dried persimmons have had in 18~27% value at initial drying periods and quickly increased after 7~14th in drying periods and have in high value of 40~50% at 21th drying periods. At the texture of dried persimmons, hardness were decresed after 7~14th in periods and effected on decreasing of water content, increasing of drying times. Sensory score of dried persimmons were highest score of color, sweetness and texture at dried persimmons of Namjang. Score of astringency, sourness and mold smell were highest at dried persimmons of Bokryong. Value of highest overall acceptance score was at dried persimmons of Namjang.

목차 (Table of Contents)

• Abstract
  
• 서론
  
• 재료 및 방법
  
• 결과 및 고찰
  
• 요약
  
• 감사의 글
  
• 문헌

참고문헌 (Reference)

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