Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Analysis of Metabolite and Sensory Evaluation on Kunrak, for Reproduced Manufacturing from Old Literature of 「Imwonsibyukji」

「임원십육지」의 조리법에 기초하여 재현한 건락의 대사체 분석과 관능평가

  • Jung, Jin-Kyoung (Fermented Food Research Team, Division of Strategic Food Research, Korea Food Research Institute) ;
  • Park, Sun-Hyun (Fermented Food Research Team, Division of Strategic Food Research, Korea Food Research Institute) ;
  • Han, Young-Sook (Department of Food and Nutrition, Sungshin Women's University) ;
  • Lim, Sang-Dong (Fermented Food Research Team, Division of Strategic Food Research, Korea Food Research Institute) ;
  • Lee, Myung-Ki (Fermented Food Research Team, Division of Strategic Food Research, Korea Food Research Institute)
  • 정진경 (한국식품연구원 전략산업연구본부 장류연구팀) ;
  • 박선현 (한국식품연구원 전략산업연구본부 장류연구팀) ;
  • 한영숙 (성신여자대학교 식품영양학과) ;
  • 임상동 (한국식품연구원 전략산업연구본부 장류연구팀) ;
  • 이명기 (한국식품연구원 전략산업연구본부 장류연구팀)
  • Received : 2015.04.28
  • Accepted : 2016.10.18
  • Published : 2016.10.31
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Abstract

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in "Imwonsibyukji". Prepared Kunrak was ripening for 96 hours at 20, 30, and $40^{\circ}C$. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at $40^{\circ}C$ for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.

Keywords

References

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