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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.33 no.2, 2020년, pp.131 - 141
이은실 (순천대학교 식품영양학과) , 이영주 (순천시어린이급식관리지원센터) , 김지현 (순천대학교 식품영양학과) , 전순실 (순천대학교 식품영양학과)
This purpose of this study was to investigate the quality characteristics of jellies added with lemon myrtle extract. Lemon myrtle leaves were extracted for 0, 3, 5, 7, 9 minutes, respectively, in 90℃ water and used for jelly preparation. The moisture content of control showed the lowest valu...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
레몬 머틀이란? | 레몬 머틀(Backhousia citriodora)은 도금양과(Mytraceae) 관목으로 호주의 토종식물(Wilkinson 등 2003)로 호주 북서부인 퀸즐랜드에서 주로 재배, 생산되며, 아로마 오일이 풍부한 식물이다(Thompson 1989). 레몬 머틀의 잎에는 아로마 오일이 풍부하게 함유되어 있으며, 이 오일에는 neral, geranial, myrcene, linalool, citronellal, cyclocitral 및 methyl- heptenone 등의 화합물이 함유되어 있다(Horn 등 2012). | |
젤리는 어떻게 만드는가? | 캔디류란 식물성 원료나 당류, 당알코올 등을 주원료로 하며, 이것에 식품이나 식품첨가물을 더해 가공한 것으로 사탕, 캐러멜, 양갱, 젤리 등을 말한다(MFDS 2019). 젤리는 과즙에 당과 겔(gel)화제를 혼합하여 응고시켜 제조하며, 젤리의 식감은 사용되는 겔화제에 따라 젤라틴 젤리, 펙틴젤리, 한천젤리, 전분젤리 등으로 구분된다(Kim 등 2007). 한천젤리와 펙틴젤리는 씹힘성은 있지만 잘 끊어지는 성질을 가지고 있고, 전분젤리는 단단한 조직의 특성을 지니고 있으며, 젤라틴 젤리는 질감, 투명도, 씹힘성 등의 기호성이 높아 젤리 제조에 주로 사용된다(Lee 등 1991). | |
레몬 머틀의 휘발성 화합물인 citral과 neral이 레몬 머틀 젤리에 주는 영향은? | 특히 citral과 neral은 레몬향의 대표적인 성분이다. 이로 인해 레몬 머틀 젤리에서 특히 레몬 향과 레몬 맛의 빈도가 높게 나타난 것으로 사료된다. |
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