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초록

복분자 진액, 분말, 향(농축액)의 첨가량을 달리하여 최적의 복분자초콜릿을 개발하고자 하였다. 복분자초콜릿의 당도는 복분자 진액 함량이 감소할수록 증가하는 경향을 보였을 뿐 시료간의 유의적인 차이는 없었다. 경도는 복분자 진액 30 g, 분말 10 g, 향 0.3 g을 첨가한 시료 C가 가장 높았고 복분자 진액 60 g, 향 0.3 g 첨가한 시료 A가 가장 낮은 경도를 보여 복분자 진액 첨가함량이 낮을수록, 복분자 분말 첨가함량이 높을수록 증가하는 경향을 나타냈다. 색도는 복분자 진액 첨가량이 증가하고 복분자 분말 양이 감소할수록 명도가 증가하는 반면, 복분자 분말 함량이 증가할수록 적색도와 황색도가 증가하는 경향을 보이면서 진한 보랏빛으로 변하였다. 관능평가 결과 복분자 진액 30 g, 복분자 분말 5 g, 복분자 향 0.3 g을 첨가하여 제조한 시료 D가 종합적 기호도에서 가장 높은 점수를 나타냈고$(3.87{\pm}0.99)$, 향 관능평가에서는 복분자 농축액(향) 함유비율이 높은 시료 D가 유의적으로 높은 점수를 보였다. 또한 색도의 경우 시료 D가 복분자 고유의 색이 잘 나타나 가장 높은 점수를 나타냈고 적색도가 낮고 명도가 높은 연보라색의 시료 A(복분자 진액 60 g, 분말 무첨가)가 유의적으로 낮은 선호도를 보였다. 경도에서는 수분함량이 높고, 낮은 경도를 보이는 시료 A의 선호도가 높았다. 이상과 같이 분석결과를 종합하여 보면 다크초콜릿 530 g, 화이트초콜릿 300 g, 휘핑크림 130 g, 카카오버터 40 g, 복분자 진액 30 g, 복분자 분말 5 g, 복분자 향 0.3 g을 첨가한 시료 D가 복분자 고유의 향미와 색, 부드러운 질감을 느낄 수 있어 복분자초콜릿의 최적 레시피로써 적합하다고 사료된다.

Abstract

The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico-chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder. The L (lightness) value increased with increasing Rubus coreanus extracts and decreasing Rubus coreanus powder, whereas a (redness) and b (yellowness) values increased by Rubus coreanus powder addition. The optimum mixing condition for the Bokbunja chocolate was decided by sensory evaluation. According to the results of sensory flavor, color, sweetness, texture and overall acceptability, the Bokbunja chocolate which was added Rubus coreanus extracts 30 g, Rubus coreanus powder 5 g, Rubus coreanus flavor 0.3 g obtained the best score overall.

참고문헌 (21)

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이 논문을 인용한 문헌 (16)

  1. Yu, Ok-Kyeong ; Kim, Ji-Eun ; Cha, Youn-Soo 2008. "The Quality Characteristics of Jelly Added with Bokbunja (Rubus coreanus Miquel)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(6): 792~797 
  2. Lee, Min-Suk ; Kim, Mun-Yong ; Chun, Soon-Sil 2008. "Quality Characteristics of Yukwa Prepared with Rubus coreanus Miquel Extract Using Different Puffing Process Methods" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 24(3): 382~391 
  3. Yu, Ok-Kyeong ; Back, Hyang-Im ; Cha, Youn-Soo 2008. "Quality Characteristics of Pudding Added with Bokbunja (Rubus coreanus Miquel) Fruit Juice and Bokbunja Wine" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 23(5): 616~620 
  4. Yoon, Mi-Hyang ; Kim, Kyoung-Hee ; Hwang, Hye-Rim ; Jo, Ji-Eun ; Kim, Mi-Seon ; Yook, Hong-Sun 2009. "Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(11): 1600~1605 
  5. Kim, Bok-Hee ; Kim, Dong-Man ; Lee, Sang-Hwa ; Shin, Hyun-Jae 2010. "Preparation of Coated Citric Acid for Sensory Improvement of Chocolate Products" KSBB Journal, 25(5): 443~448 
  6. Joo, Na-Mi ; Kim, Bo-Ram ; Pyo, Seo-Jin 2010. "Optimization of the Addition of Jinuni Beans to Chocolate Using the Response Surface Methodology" 대한영양사협회 학술지 = Journal of the Korean dietetic association, 16(1): 13~21 
  7. Ko, Dae-Young ; Hong, Ha-Young 2011. "Quality Characteristics of Muffins Containing Bokbunja (Rubus coreus Miquel) Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 21(6): 863~870 
  8. Lee, Jeong-Ae ; Park, Geum-Soon 2011. "Consumption and Preference for Bokbunja (Rubus coreanus Miquel) Products" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 27(3): 11~20 
  9. Lee, Jeong-Ae ; An, Sang-Hee ; Park, Geum-Soon 2011. "Quality Characteristics of Demi-glace Sauce with Added Bokbunja (Rubus coreanus Miquel)" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 27(5): 531~543 
  10. Sung, Ki-Hyub ; Chung, Chang-Ho 2012. "Physicochemical Component and Quality Characteristics of Eel Sauce Added with Bokbunja (Rubus coreanus Miquel) Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 22(5): 634~641 
  11. Hwang, Mee-Hyun ; Jeon, Hye-Lyun ; Kim, Hyung-Don ; Lee, Sang-Won ; Kim, Mee-Ree 2012. "Quality Characteristics and Antioxidant Activities of Chocolate Added with Mulberry Pomace" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 28(4): 479~487 
  12. Kim, Cho-Rong ; Park, Hyo-Jeong ; Oh, Hye-Lim ; Na, Yong-Geun ; Doh, Eun-Soo ; Yoon, Jun-Hwa ; Shim, Eun-Kyung ; Kim, Mee-Ree 2012. "Quality Characteristics and Antioxidant Activity of Chocolate Added with Rehmannia Radix Preparata Concentrate" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 22(4): 535~542 
  13. Lee, Jai-Sung ; Choi, Hee-Young ; Bae, Inhyu 2013. "Quality Properties of Yoghurt Added with Bokbunja (Rubus coreanus Miquel) Wine" Korean journal for food science of animal resources = 한국축산식품학회지, 33(6): 806~816 
  14. Seo, Seung-Ho ; Yoo, Seon-A ; Kang, Bo-Sik ; Son, Hong-Seok 2014. "Quality Characteristics of Korean Black Raspberry Bokbunja Wines Produced Using Different Amounts of Water in the Fermentation Process" 한국식품과학회지 = Korean journal of food science and technology, 46(1): 33~38 
  15. Sung, Ki-Hyub 2015. "Consumer Preference of Broiled Eel added with Bokbunja Teriyaki Sauce in Korean and Japanese" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 25(2): 203~212 
  16. Yum, Eun Ji ; Bang, Seon Ok ; Kim, Kum-Suk 2015. "Changes in Physicochemical, Microbiological and Sensory Quality Characteristics of Ssamjang containing Cheongkukjang during Storage" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 25(3): 484~491 

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