생식 음료 개발 및 이화학적 특성

이주연², 목철균¹^,^*

Development of Saengshik Beverage Products and Their Physico-chemical Properties

Ju-Yeon Lee², Chulkyoon Mok¹^,^*

¹경원대학교 식품생물공학과

²(주)이롬 생명과학연구원

¹Department of Food Science and Biotechnology, Kyungwon University

²Erom R&D Center

^*Corresponding author: Chulkyoon Mok, Department of Food Science and Biotechnology, College of Engineering, Kyungwon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam-si, Gyeonggi-do, 461-701, Korea, Tel: +82-31-750-5403; Fax: +82-31-750-5273, E-mail: mokck@kyungwon.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 21, 2009; Revised: Nov 25, 2009; Accepted: Nov 25, 2009

Published Online: Nov 30, 2009

Abatract

Saengshik beverage products were developed to improve the convenience in consumption, and thereby to expand the Saengshik market. Beverages were prepared from 3 commercial Saengshik products (ES, BS, SS) by mixing with water using a high shear blender. The physicochemical and sensory properties of the Saengshik beverage product were compared. The most acceptable beverage product was made of BS at 7.7% (w/w) level. The apparent viscosity of the beverages increased as the Saengshik levels increased. The beverages at lower Saengshik levels showed dilatant fluid characteristics, while they were Newtonian and pseudoplastic fluids at middle and high Saengshik levels, respectively. The beverage products also showed rheopectic type time-dependency at middle (5.7-9.7%) Saengshik levels, while they were time independent at low and high levels.

Keywords: Saengshik; beverage; physico-chemical properties; rheology; sensory properties