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KMID : 1134820190480030335
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 3 p.335 ~ p.342
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Quality Characteristics of Dried Sansuyu (Corni Fructus) Fruit by Pre-Drying, Blanching Temperature and Time
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Jeung Ji-Suk
Kim Han-Mo
Kang Seuk-Won
Kim Eun-Ha
Son Byeong-Gil
Park No-Jin
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Abstract
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Sansuyu (Corni Fructus, CF) usually refers to the dried flesh of the fruit of Cornus officinalis Siebold et Zucc. without seeds. The dried fruit is mostly manufactured by the growers through direct processing and then sold and distributed; however, the processing conditions differ according to the households. After eliminating the seeds from freeze-dried CF and hot air-dried CF at 45°C for 2, 5, 7, 10, and 15 hours, the CF was pre-dried at 45°C for 5, 15, and 22 hours and then blanched for 1, 3, and 5 minutes at 45, 65, and 95°C. According to the results, when the seeds were separated from CF, the blanching time had a greater influence than the blanching temperature. The morroniside, loganin, and cornin contents of freeze-dried CF were 2,226 mg/100 g, 1,258 mg/100 g, and 446 mg/100 g respectively. Regarding the main functional compounds of CF, the morroniside, loganin, and cornin contents were 1,769～2,343, 717∼1,270, and 224∼544 mg/100 g, respectively. As the drying time was increased, the concentration of the functional compounds decreased. On the other hand, the shape of CF was not well preserved when the seeds were separated after more than seven-hour drying. Therefore, two to five-hour drying appears to be appropriate. The color value is more influenced by the blanching time than by the blanching temperature, and as the blanching time increases, the L-value decreases with a concomitant increase in the a-value and b-value. These results can be used to develop the quality standards for dried Sansuyu fruit.
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KEYWORD
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Sansuyu, Corni Fructus, morroniside, loganin, cornin
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