Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Castella with Chungkukjang

청국장을 첨가한 카스테라의 품질 특성

  • Lee Kyong-Ae (Department of Food Science and Nutrition, Soonchunhyang University)
  • 이경애 (순천향대학교 식품영양학과)
  • Published : 2006.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

Castella sponge cake was prepared by partially replacing wheat flour with Chungkukjang, a Korean fermented soybean. The physico-chemical, textural and sensory characteristics were then investigated. Specific volume and expansion ratio decreased with increasing Chungkukjang content. The addition of Chungkukjang decreased the moisture content and increased the protein content of castella. Color determination showed addition of Chungkukjang darkened the internal color of castella, probably due to browning caused by the Maillard reaction. Castella with 20 or 30% Chungkukjang had a higher textural hardness than other castellas. A sensory panel perceived that the external and internal color of castella darkened with Chungkukjang substitution. When Chungkukjang was added at or above 20%, castella had a weaker sweet flavor, a stronger roasted flavor, and less lightness and softness than other castellas as perceived by the sensory panels. Up to 30% of the wheat flour could be replaced by Chungkukjang without diminishing acceptability.

밀가루의 10%, 20%, 30%를 청국장으로 대체한 카스테라를 제조하여 이화학적 특성, 텍스처 특성, 관능적 특성을 검토하였다. 청국장 첨가는 카스테라의 비용적과 팽화율을 감소시켰는데 청국장 사용량이 많아질수록 비용적과 팽화율은 더 낮아져 30% 청국장 사용 카스테라의 비용적과 팽화율이 가장 낮았다. 또한 청국장 사용 카스테라는 밀가루만 사용한 대조군 카스테라에 비해 수분함량은 낮아지고 단백질함량은 증가하였는데 30% 청국장 사용 카스테라는 가장 낮은 수분함량과 가장 높은 단백질 함량을 나타내었다. 카스테라의 내부 색도는 청국장 첨가시 명도가 낮아졌으며 청국장 첨가량이 많아질수록 더욱 낮아졌다. 카스테라의 견고성은 20%, 30% 청국장 사용 카스테라가 다른 카스테라에 비해 높았다. 관능검사 결과 청국장 사용 카스테라의 표면 및 내부의 색은 대조군 카스테라에 비해 진했다. 20%, 30% 청국장 사용 카스테라는 다른 카스테라에 비해 단 향미는 약하고 고소한 향미는 강했으며 더 무겁고 덜 부드럽게 느껴졌다. 카스테라의 전반적인 수용도는 청국장 첨가에 의해 감소되지 않아 전반적인 수용도를 고려할 때 밀가루의 30%를 청국장으로 대체 가능한 것으로 생각된다.

Keywords

References

  1. Chang JH, Shim YY, Kim SH, Chee KM, Cha SK. 2005. Fibrinolytic and immunostimulating activities of Bacillus spp. strain isolated from Chungkuk-jang. Korean J Food Sci Technol 73:255-260
  2. Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi UK. 2000. Production and separation of anti-hypertensive peptide during Chungkukjnag fermentation with Bacillus subtilis CH-1023. J Korean Soc Agri Chem Biotechnol 43:247-252
  3. Dogan SF, Sahin S, Sumun G. 2005. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nugget. J Food Eng 71:127-132 https://doi.org/10.1016/j.jfoodeng.2004.10.028
  4. Donelson JR. 1988. The contribution of high-protein fractions from cake and cookie flour to baking performance. Cereal Chem 65:389-395
  5. Joung HS, Ike M, Yuko K, Omura H. 1991. The physical properties of catera in Kyushu on the market. Korean J Soc Food Sci 7:7-12
  6. In JP, Lee SK. 2004. Effect of yucca extract on quality characteristics of Chungkookjang using Bacillus subtilis p01. J Korean Soc Appl Biol Chem 47:176-181
  7. Kawasome S, Yamano Y. 1990. Effect of storage humidity on moisture and texture of butter sponge. J Home Econ Japan 41:71-76
  8. Kim IH, Ha SC, Rhee IK. 2002. Rheological changes of dough and breadmaking quality of wheat flour with addition of soy flour. Korean J Food Pres 9:418-424
  9. Kinsella JE. 1979. Functional properties of soy proteins. J Ame Oil Chem Soc 56:242-258 https://doi.org/10.1007/BF02671468
  10. Klein BP, Perry AK, Van Duyne FO. 1980. Composition and palatability of breads made with ground soybean products. Home Econom Res J 9:27-34 https://doi.org/10.1177/1077727X8000900103
  11. Gerrard J, Abbot R, Newberry M, Gilpin M, Ross M, Fayle S. 2001. The effect of non-gluten proteins on the staling of bread. Starch/Starke, 53:278-280 https://doi.org/10.1002/1521-379X(200106)53:6<278::AID-STAR278>3.0.CO;2-3
  12. Lee JO, Ha SD, Kim AJ, Yuh JS, Bang IS, Park SH. 2005. Industrial application and physiological functions of Chongkukjnag, Food Sci Industry 38:69-78
  13. Lee KA. 1997. Effect of isolated soy protein on sponge cake quality. Korean J Soc Food Sci 13:299-303
  14. Lee YL, KimSH, Choung NH, Yim MH. 1992. A study on the production of viscous substance during Chungkookjang fermentation. J Korean Agri Chem Soc 35:202-209
  15. McWatters KH. 1978. Cookie baking properties of defatted peanut, soybean and fried pea flours. Cereal Chem 55:853-863
  16. Raidle MA, Klein BP. 1983. Effect of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads. Cereal Chem 60:367-370
  17. Ribotta PD, Arnulphi SA, Leon AE. 2005. Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour. J Sci Food Agri 85:1889-1896 https://doi.org/10.1002/jsfa.2191
  18. Senthil A, Ravi R, Hhat KK, Seethalakshmi MK. 2002. Studies on the quality of fried snacks based on blends of wheat flour and soy flour. Food Quality Pref 13:267-273 https://doi.org/10.1016/S0950-3293(02)00023-X
  19. Tao JJ, Wei LS, Steinberg MP. 1998. Water imbibing capacity and rheological properties of isolated soy protein. J Food Sci 53:464-467 https://doi.org/10.1111/j.1365-2621.1988.tb07731.x
  20. Xhao XQ, Park KH, Jin YY, Lee IH, Yang YY, Suh JW. 2005. Isolation and characterization of a new ${\gamma}$-polyglutamic acid producer, Bacillus mesentericus MIMI, from Korean domestic Chungkukjang bean paste. J Micorbiol Biotechnol 15:59-65
  21. Youn HK, Choi HS, Hur SH, Hong JH. 2001. Antimicrobial activities of viscous substance from Chongkukjnag fermented with different Bacillus spp. J Fd Hyg Safety 16: 188-193