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KMID : 1134820070360050609
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 5 p.609 ~ p.615
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Studies on the Manufacturing of Sujeonggwa (Korean Traditional Cinnamon Flavored Persimmon Punch) Edible in Severe Environment by Gamma Irradiation
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Park Jae-Nam
Lee Ju-Woon
Kim Jae-Hun
Kim Kwan-Soo
Han Kyu-Jai
Sul Min-Sook
Lee Hyun-Ja
Byun Myung-Woo
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Abstract
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This study was conducted to develop the method for the safe supply of Sujeonggwa (cinnamon flavored persimmon punch) in severe environments such as space, desert or deep sea, by the combined treatment of gamma irradiation with other food technologies. Commercially prepared Sujeonggwa powder could be sterilized at 4.5 kGy or above doses. However, sensory characteristics of gamma?irradiated Sujeonggwa decreased depending upon the dose. The combined treatment of vacuum packaging with the addition of vitamin C and cinnamic aldehyde in Sujeonggwa powder could minimize the change of sensory qualities induced by ionizing irradiation.
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KEYWORD
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Sujeonggwa, microbial safety, gamma irradiation, cinnamic aldehyde
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