|
KMID : 0665420160310050489
|
|
Korean Journal of Food Culture
2016 Volume.31 No. 5 p.489 ~ p.497
|
|
|
Analysis of Metabolite and Sensory Evaluation on Kunrak, for Reproduced Manufacturing from Old Literature of 「Imwonsibyukji」
|
|
Jung Jin-Kyoung
Park Sun-Hyun
Han Young-Sook
Lim Sang-Dong
Lee Myung-Ki
|
|
|
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 40oC. 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 40oC 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.
|
|
|
KEYWORD
|
|
|
Kunrak, Korea traditional cheese, metabolite, "Imwonsibyukji"
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|