Korean journal of food and cookery science (한국식품조리과학회지)

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

Changes in Properties of Jeung-pyun Prepared with the Addition of Milk

우유를 첨가하여 제조한 증편의 성질변화

  • 장정선 (대구대학교 식품영양학과) ;
  • 박영선 (대구대학교 식품영양학과)
  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study focused on the efficiency of Jeung-Pyun by examining its physical and chemical characteristics based on dough made with milk additions of 0, 5, 10, 15, and 20 g, in order to complement Jeung-Pyun's insufficient protein with respect to sitology, and its fermentation process. Moisture contents were approximately 50%, and there were no significant differences between the samples. The protein, fat, and ash contents of the groups with added milk were more than those of the control group, and the greater the addition of milk the more the levels increased. Therefore, the 20 g addition showed the highest values. The pH of the Jeung-Pyun dough was near 4.09${\sim}$5.15 just after mixing, and as fermentation time increased, the pH decreased significantly in all the sample groups (p<.001). The pH of the Jeung-Pyun ranged from 4.12 to 4.40 and had a tendency to increase. The volume of the Jeung-Pyun dough increased as fermentation time increased, and the groups with added milk had larger volumes than the group with no milk added. Also, the greater the addition of milk the more the volume tended to show a significant increase (p<.001). At eight hours of fermentation time, the group with 10 g of added milk showed a 1.31-fold increase in volume compared to the control, and milk additions of 15 and 20 g resulted in decreased volume by a depression phenomenon. For the volume of the Jeung-Pyun, the addition of milk caused significant increases (p<.001) compared to the control, and the group with the 10 g addition of milk showed the highest volume. As the amount of added milk increased, the more the volume decreased as a whole. With regards to the swelling degree of the Jeung-Pyun the groups with added milk had greater swelling than the control, but there were no significant differences. The group that had 10 g of milk added showed the highest value.

본 연구는 중편의 활용도를 높이고 영양적인 측면에서 중편의 부족한 단백질을 보완하기 위하여 우유를 0, 5, 10, 15, 20 g 첨가하여 제조한 반죽 및 증편의 발효과정에 따른 이화학적 특성을 검토하였다. 1. 증편의 일반성분을 분석한 결과, 수분함량은 전반적으로 50% 범위이었으며 각 시료간의 유의적인 차이는 없었다. 단백질, 지방, 회분 함량은 대조군에 비해 첨가군의 함량이 높았으며, 첨가량이 많아질수록 증가하는 경향을 보여 20 g 첨가군에서 가장 높은 수치를 나타내었다. 증편반죽의 pH는 혼합직후 4.09${\sim}$5.15정도였으나 발효시간이 경과됨에 따라 유의적으로 감소하였으며(p<.001), 증편의 pH는 4.12${\sim}$4.40 범위로 증가 후 다시 높아지는 경향이었다. 증편반죽의 부피는 모든 시료군에서 발효시간이 진행됨에 따라 증가하는 추세였고, 우유를 첨가한 군이 첨가하지 않은 군에 비해서 부피가 높았으며 첨가량이 많아질수록 유의적으로 증가하는 경향을 나타내었다(p<.001). 발효 8시간의 경우 우유 10 g 첨가군이 대조군의 1.31배의 증가를 보였으며, 우유 15, 20 g 첨가군에서는 반죽의 꺼짐현상으로 부피가 감소하였다. 4. 증편의 부피는 우유 첨가군(236.67${\sim}$255.00 ml)이 대조군(208.33 ml)보다 유의적으로 증가하였으며(p<.001), 우유를 10 g 첨가한 군이 가장 높게 나타났다. 5. 중편의 팽화도는 전반적으로 우유 첨가군이 대조군에 비해 높았으나 유의적인 차이는 없었으며 우유 10 g 첨가군이 133%로 가장 높은 수치를 기록하였다. 이와 같은 결과에 따라 다음과 같은 제언을 하고자한다. 증편제조시 우유를 첨가하는 것이 쌀에 부족한단백질의 보완과 증편의 품질특성에 좋은 방향으로 기여하므로, 식품가공적으로 편의식품으로 개발하면 쌀을 선호하는 한국인의 기호에 따라 서양의 식빵 대체식품으로 이용가능성이 높을 것으로 생각된다.

Keywords

References

  1. 손숙미, 전예나. 1998. 우유섭취가 노인들의 골밀도 및 철분영양상태에 미치는 영향. 한국영양학회 춘계학술대회초록
  2. 염초애, 장명숙, 윤숙자. 1992. 한국음식. 曉日문화사. pp 241
  3. 윤서석. 1985. 한국음식. 수학사. pp 18, pp 383
  4. 윤숙자. 손정우, 정재홍, 신애숙, 홍진숙, 이정숙, 명춘옥. 1998. 한국전통음식 -떡.한과.음청류-. 지구문화사. pp 30-31
  5. 임상영양관리지침서. 1999. 대한영양사협회
  6. 정재홍. 2003. 한국의 떡. 형설출판사
  7. 한국식품영양과학회. 2000. 식품영양실험핸드북. 도서출판 효일
  8. An SM, Lee KA, Kim KJ. 2002. Quality Characteristics of Jeung-Pyun According to the Leavining Agents. Korean J of Human Ecology 5(1):48-61
  9. Choi SE, Lee JM. 1993. Standardization for the Preparation of Traditional Jeung-pyun. Korean J Food Sci Technol 25(6):655-665
  10. Choi YH, Jeon HS, Kang MY. 1996. Sensory and Rheological Properties of Jeungpyun made with various Additives. Korean J Soc Food Sci 12(2):200-206
  11. Gallagher, E., Gormley, T. R., & Arendt, E. K.. 2003. Crust and crumb characteristics of gluten free breads. J Food Engineering 56:153-161 https://doi.org/10.1016/S0260-8774(02)00244-3
  12. Ha TY, Kim SH, Cho IJ, Lee HY. 2003. Effect of Dietary Fiber Purified from Cassia Tora on the Quality Characteristics of the Bread with Rice Flour. Korean J Food Sci Technol 35(4):598-603
  13. Han JS. 1984. A Study of Cookery Science on Korean Cake. II. On the Fermented Rice Cake (Jung-Pyun). 3:113-121
  14. Hahn YS. 2004. Study on the improvement of quality in Jeung-pyun supplemented with dietary polysaccharides and soybean. Korean J Soc Food Cookery Sci 20(6):695-707
  15. Jung JY, Choi MH, Hwang JH, Chung HJ. 2004. Quality Characteristics of Jeung-Pyun Prepared with Paprika Juice. J Korean Soc Food Sci Nutr 33(5):869-874 https://doi.org/10.3746/jkfn.2004.33.5.869
  16. Jung SY, You HH, Kim KS, Shin MK. 2005. Effect of Mal-Cha (Powdered Green Tea) on the Quality of Jeung-Pyun. J East Asian Soc Dietary Life 15(6):766-772
  17. Kang HY, Min KJ, Kim JG, Roh WS. 1994. A Study on the Hpocholesterolemic Effect of Milk in Rats. J Fd Hyg Safety 9(2):57-66
  18. Kang MS, Kang MY. 1996. Changes in Physicochemical Properties of Jeungpyon(Fermented and Steamed Rice Cake) Batter during Fermentation Time. J Korean Soc Food Nutr 25(2):255-260
  19. Kang MY, Choi YH, Choi HC. 1997. Effects of Gums, Fats and Glutens Adding on Processing and Quality of Milled Rice Bread. Korean J Food Sci Technol 29(4):700-704
  20. Kim EM. 2005. Quality Characteristics of Jeung-Pyun according to the level of Red Ginseng powder. Korean J Soc Food Cookery Sci 21(2):209-216
  21. Kim HS, Jung GH, Jang DM, Kim SH, Lee BK. 2005. Increased Calcium Intake through Milk Consumption and Bone Mineral Density of Elderly Women Living in Asan. Journal of the Korean Dietetic Association 11(2):242-250
  22. Kim JG, Lee WY, Roh WS. 1994. Inhibitory Effect of Bovine Milk on the Progression of Atherosclerosis in Rats. J Fd Hyg Safety 9(3):169-174
  23. Kim KJ, Kang SH, Kwag YJ. 1991. Rheological Evaluation of Cooked Rice with Milk. Korean J Soc Food Sci 7(4):71-86
  24. Kim KS, Lee SY. 2002. The Quality and Storage Characteristics of Jeung-Pyun prepared with Opuntia ficus-india var. Sabolen powder. Korean J Soc Food Cookery Sci 18(2):179-184
  25. Kim YS, Oh SD, Kim HM, Shin JH, Kim HK, Bae YM, Cho KY, Cho SH. 2003. Investigation for Recognition and Consumption Patterns of Korean Rice Cakes on Students in Womens Colleges. Journal of Health Science & Medical Technology 29(1):40-46
  26. Ko KH, Lee EJ, Chang KS, Chun JK. 2004. Change in Pysical Properties of Jeongpyun by Steaming Temperature and Time during Storage. Food Engineering Progress 8(3):184-188
  27. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C.G.. 2006. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Engineering
  28. Lee EA, Woo KJ. 2001. Quality Characteristics of Jeung- Pyun(Korean Rice Cake) According to the Type and Amount of the Olgosaccharide Added. Korean J Soc Food Cookery Sci 17(5):431-440
  29. Lee HE, Lee AY, Park JY, Woo KJ, Hahn YS. 2004. Effect of Rice Protein on the Network Structrue of Jeung-Pyun. Korean J Food Cookery Sci 20(4):396-402
  30. Lee SY. 2001. Prepared with the Types of Takju, Different Addition Amounts of Yeast and Opuntia Ficus-india var. Sabolen. A master's degree thesis. Chung-Ang University
  31. Mathason I.J.. 1978. pH and determination control. Baker's Digest 52, 703
  32. Mo EK, Jegal SA, Im DK, Lee ML, Sung CK. 2006. Characteristics and Preparation of Jeung-Pyun (Korean Fermented Rice Cake) According to Monascus rubber DSJ-20 as Leavening Agent. Korean J Food Sci Technol 38(1):88-92
  33. Moon HJ, Chang HG, Mok CK, 1999. Selection of Lactic Starter for the Improvement of Jeungpyun Manufacturing Process. Korean J Food Sci Technol 31(5):1241-1246
  34. Na HN, Yoon S, Park HW, Oh HS, 1997. Effect of Soy Milk and Sugar Addition to Jeungpyun on Physicochemical Property of Jeungpyun Batters and Textural Property of Jeungpyun. Korean J Soc Food Sci 13(4):484-491
  35. Nam TH, Woo KJ. 2002. A Study on the Quality Characteristics of Jeung-Pyun by the Addition Chitosan- oligosaccharide. Korean J Soc Food Cookery Sci 18(6):586-592
  36. Park GS, Park CS, Choi MA, Kim JS, Cho HJ. 2003. Quality Characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder. Korean J Soc Food Cookery Sci 19(3):354-362
  37. Park GS, Park EJ. 2004. Quality Characteristics of Jeungpyun Added Paecilomyces japonica Powder according to Fermentation Time. J Korean Soc Food Sci Nutr 33(10):1703-1708 https://doi.org/10.3746/jkfn.2004.33.10.1703
  38. Park GS, Youn KS, Hwang SH, Cho HJ, Kim JS. 2003. Optimization for the Preparation of Jeung-Pyun, with Added Paecilomyces japonica Powder, Using a Response Methodology. Korean J Soc Food Cookery Sci 19(4):504-510
  39. Park MJ. 1998. Effect of Green tea powder Addition to Jeungpyun on Physicochemical Property and Textural property during Storage. Journal of Resource Science 6(1):371-399
  40. Park YS. 1989. Changes in Physicochemical Properties of Jeungpyun During Fermentation. Doctorate thesis. The Hyosung Women's University
  41. Park YS, Chang HG, Lee KW. 2005. Effect of A Dietary Supplement NLG381 on Blood Glucose and Lipid Level in Streptozotocin-Induced Diabetic Rats. Food Engineering Progress 9(2):139-147
  42. Park YS, Choi BS. 1994. Studies on the Amounts of Water Addition in JeungPyun Dough. Korean J Soc Food Sci 10(4):334-338
  43. Park YS, Suh CS. 1994. Changes in pH, Acidity, Organic Acid and Sugar Content of Dough for Jeungpyun During Fermentation. Korean J Dietary Culture 9(4):329-333
  44. Paul J. Ciclitira, Mathew W. Johnson, David H. Dewar, & H. Julia Ellis. 2005. The pathogenesis of coeliac disease. Molecular Aspects of Medicine 26(6):421-458 https://doi.org/10.1016/j.mam.2005.05.001
  45. Peter H. R. Green, Aaron T. Fleischauer, Govind Bhagat, Rishi Goyal, Bana Jabri, & Alfred I. Neugut. 2003. Risk of malignancy in patients with celiac disease. The American Journal of Medicine 115(3):191-195 https://doi.org/10.1016/S0002-9343(03)00302-4
  46. Reza Malekzadeh, Atul Sachdev, & Ayman Fahid Ali. 2005. Coeliac disease in developing countries : Middle East, India and North Africa. Best Practice & Research Clinical Gastroenterology 19(3):351-358 https://doi.org/10.1016/j.bpg.2005.01.004
  47. Shin EH, Lee JK. 2004. Quality Characteristics of Jeung-Pyun on the Addition Ratio of Pigmented Rice and Fermentation Methods. Korean J Food Cookery Sci 20(4):380-386
  48. Shin KS. 1998. Effect of Adding Soybean on Fermentation and Quality of Korean Rice Cake(Jeung-Pyun). A master's degree thesis. In-ha University
  49. Shin KS, Woo KJ. 1999. Changes in Adding Soybean on Quality and surface structure of Korean Rice Cake (Jeung-Pyun). Korean J Soc Food Sci 15(3):249-257
  50. Yoon S, Lee CJ, Park HW, Myung CO, Choi EJ, Lee JJ. 2000. Effect of raw soy flour addtion to Jeung-Pyun pizza on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun. Korean J Soc Food Cookery Sci 16(3):267-294
  51. Yoon SJ. 2003. Quality Characteristics of Jeungpyun with Different Ratios of Makkulli Leaven to Water. Korean J Soc Food Cookery Sci 19(1):11-16