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[국내논문] 송기가래떡의 품질특성
Quality Characteristics of Songgi Garaetteok 원문보기

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.32 no.1, 2016년, pp.27 - 43  

우민주 (전주대학교 일반대학원 전통식품산업학과) ,  임현숙 (전주대학교 일반대학원 전통식품산업학과) ,  차경희 (전주대학교 일반대학원 전통식품산업학과)

Abstract ▼ AI-Helper 아이콘AI-Helper

We conducted comparative analysis on the quality characteristics five different classes of the Songgi (Pine inner bark) Garaetteok with different pine inner bark 0%, 1%, 2%, 3%, and 4%, respectively. The experiment results show that color values of the Songgi Garaetteok pine inner bark powder, the L...

주제어

#pine inner bark   #Songgi (Pine inner bark)   #Songgi Garaetteok  

AI 본문요약
AI-Helper 아이콘 AI-Helper

문제 정의

  • 따라서 본 연구에서는 전통음식인 송기떡의 기능성과 품질특성을 조사하여 활용도를 높이고자 하는데 그 목적이 있다. 이에 먼저 떡의 부재료로 사용될 송기의 전처리 과정 중 송기의 품질변화를 살피고, 송기의 첨가량을 달리한 가래떡을 제조하여 그 품질과 저장특성을 연구하였다.
본문요약 정보가 도움이 되었나요?

질의응답

핵심어 질문 논문에서 추출한 답변
송기란 무엇인가? 송기(松肌, Pine inner bark)는 송피(松皮) 즉 소나무의 속껍질을 말한다. 소나무는 목질부, 형성층 그리고 수피로 구성되어 있다.
소나무는 식생활에서 어떻게 활용되었는가? 우리 민족에게 푸르름과 절개의 상징 소나무는 관상수뿐만 아니라 의식주 생활문화에도 폭넓게 활용되었다. 식생활에서는 소나무의 속껍질, 솔방울, 꽃가루 등을 이용한 송편, 송기떡, 송화다식, 송순주 등을 즐겨 먹었다(Korea Forest Service Institute 2014).
소나무의 속껍질은 어떤 효능을 가지고 있는가? 송기는 질병예방과 인체의 생리활성효과를 기대하는 소비자들의 욕구에 부합하는 특용작물이다. 송기에는 셀룰로오스(cellulose)와 리그닌(lignin)이 다량 함유되어 있고(Mun SP 등 1995), polyphenols, pinexol, 천연의 polyphenol계 항산화물질인 bioflavonoids가 함유되어 있는 pitamin 등이 포함되어 있는데, 이 성분들은 강력한 항산화성, 항균성, 항염성, 면역력 증진, 항히스타민활성 및 콜라겐합성 활성 등의 기능성이 보고되어 있다(Araghi -Niknam M 등 2000, Rohdewald P 2002, Choi JH 등 2007, Hong BJ 등 2008, Park BS 2009). 그 외에도 catechin, epicatechin, taxifolin, procyanidins 및 phenolic acids 등이 소나무 껍질에 포함되어 있는 것으로 알려져 있다(Yesil-Celiktas O 등 2009).
질의응답 정보가 도움이 되었나요?

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