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논문 기본 정보

자료유형
학술저널
저자정보
Song Chung-rak (Hallym Polytechnic University Chuncheon Republic of Korea) Kim Hyun-ah (Yeonsung University Anyang Republic of Korea) Kim Yong-sik (Yeonsung University Anyang Republic of Korea)
저널정보
J-INSTITUTE International Journal of Crisis & Safety International Journal of Crisis & Safety 제1권 제2호
발행연도
2016.12
수록면
28 - 34 (7page)

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People living this modern world where not only changes in the food culture but also many other factors that have harmful effects on their health find the means to prevent the various habit diseases and adult diseases from the food products they encounter all the time. The junkwa traditional food in Korea, and how it is difficult to manufacture. So very high calorie. In this study, using the rice cooker is to simplify the method of junkwa made with fresh ginseng. The following is the summary of the study. This study examined low calorie sweeteners (xylitol, oligosaccharide, stevioside, erythritol) instead of sugar for fresh ginseng junkwa to satisfy customers' health needs. After adding sugar, xylitol, oligosaccharide, stevioside and erythritol to fresh ginseng junkwa. The fresh ginseng(Gangwha, 4 yrd old) chosen to make junkwa adding xylitol, oligosaccharide, stevioside, erythritol were 2cm in width and 15 cm in length that were fairly straight in shape. Fresh ginseng was cut into pieces of 7 mm thickness and 500 g of the cut ginseng were parboiled in 1L of boiling water in a pot(stainless, diameter : 20 cm, height : 15 cm). The fresh ginseng was then drained off of wa-ter on a mesh strainer and the 500 g of water that was boiled with fresh ginseng and 500 g of sugar were put together in an electronic rice cooker and were stirred to melt the sugar. When the sugar was totally dissolved into water, the 500 g of previously boiled fresh ginseng pieces were put into boiled liquid and was boiled down to-gether for 205 minutes, and then was drained off the liquid on the mesh strainer and was examined for the exper-iment. Fresh ginseng junkwa added with xylitol, oligosaccharide, stevioside, erythritol were also produced through the same procedure. The fresh junkwa produced were put into experimentation under the room temperature of 24℃ for 12 days. The moisture level of junkwa made with fresh ginseng at different sweeteners were the lowest in the added with oligosaccharide. The chewiness and L-values were same to the lowest in the added with oligosaccharide. The difference in sweet taste showed that the fresh ginseng junkwa with oligosaccharide met the requirement of all storage periods. Therefore, oligosaccharide was a good ingredient for fresh ginseng junkwa.
#Junkwa #Sweetener #Fresh Ginseng #Moisture Level #Sugar Level

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참고문헌 (15)

참고문헌 신청
Korean Ginseng & Tabaco Research Experi-ment Station / 1996 / The Latest Koran Ginseng Chemical Constituents and Pharmacological Effects google schola Kim HJ / 1985 / Manufacture and Physiological Functionalities of Traditional Ginseng Liquor / Journal of Ginseng Research 26(2):74~78 google schola 한명주 / 2005 / Bifidobacterium을 이용한 인삼 요구르트의 개발 / 한국식품조리과학회지 21(5):575~584 google schola Kim HY / 2006 / Physicochemical and Sen-sory Characteristics of Pumpkin Cookies Us-ing Ginseng Powder / Korean J. Soc. Food Cookery Science 22(6):855~863 google schola Kang IH / 1999 / The Table Setting in Korea / Hyoil-books google schola

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