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구절초, 대추, 삽주 및 도라지 혼합 추출액을 첨가한 전통 조청의 linarin 함량과 품질 특성
정은숙 ( Eun-suk Jung ),박용우 ( Yong-woo Park ),강정목 ( Jungmok Kang ),윤동규 ( Dong-kyu Yun ),황온빛 ( On-bit Hwang ),최대호 ( Daeho Choi ) 한국식품조리과학회 2024 한국식품조리과학회지 Vol.40 No.2
Purpose: This study sought to provide information on the quality characteristics of traditional jocheong prepared with the addition of an extract of Chrysanthemum zawadskii var. latilobum, Ziziphuz jujuba, Atractylodes japonica and Platycodon grandiflorum. Methods: Jocheong was assessed for linarin content, pH, total acidity, color, total polyphenols and total tannins according to the mixing ratio and saccharification temperature. Results: The linarin content of the jocheong was 15.40 to 36.38 mg/100 g, This was the first time that linarin was confirmed as a constituent of foods containing an extract of C. zawadskii var. latilobum. Linarin has antioxidant and carbohydrate and fat absorption delaying activities and is expected to be used in the development of functional jocheong. The pH of the Jocheong was 5.10 to 5.54 and the total acidity was lower overall than that of commercial jocheong. The lightness (L), redness (a) and yellowness (b) tended to decrease the amount of extract increased. The total polyphenol content was 214.61~504.75 mg/100 g, and the total tannin content was 150.74~356.92 mg/100 g. Conclusion: Since the nutritional and quality characteristics of traditional jocheong change depending on the mixing ratio and saccharification temperature, the results of this study are expected to be used to improve the manufacturing method, taking into consideration the economic feasibility and consumer preferences.