Sensory and Physicochemical Characteristics of Jeungpyun with Pleurotus eryngii Powder

새송이 버섯을 첨가한 증편의 관능적, 물리화학적 품질 특성 변화

  • Published : 2007.04.30

Abstract

This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are though to be the optimal concentrations for obtaining improvements in quality.

전통증편에 새송이 버섯을 첨가하여 증편의 이화학적, 기계적, 관능적 품질 특성을 조사하였다. 새송이 버섯 첨가량을 달리한 증편반죽의 부피는 새송이 버섯 1% 첨가군이 가장 많이 증가하였고, 제조한 증편의 높이는 새송이 버섯 첨가량이 많을수록 높게 나타나 새송이 버섯 5% 첨가군에서 가장 높게 나타났다. pH는 새송이 버섯 5% 첨가군이 가장 낮게 나타났으며, 수분은 대조군에 비해 첨가군의 수분함량이 유의적으로 낮게 나타났다. 당함량은 발효가 진행되면서 모두 감소하였고, 새송이 버섯 첨가량이 증가할수록 유의적으로 높게 나타났다. 새송이 버섯 첨가 증편의 texture 변화에서 색도 중 L값은 대조군에 비해 새송이 버섯 첨가량이 증가할수록 유의적으로 감소하였으며, 반면에 a값과 b값은 첨가량이 증가할수록 유의적으로 증가하였다. Texture 측정에서는 부착성에서 5%가 가장 높게 나타났고, 탄력성은 새송이 버섯 5% 첨가군이 가장 낮게 나타난 반면 1% 첨가군이 가장 높게 나타났다. 전체적인 기호도는 새송이 버섯 1% 첨가군이 가장 높게 나타났다. 이상의 결과에서 새송이 버섯 증편의 제조에서 이화학적 특성, 기계적 특성, 관능적 특성을 종합했을 때 새송이 버섯 분말을 1%나 3% 첨가하는 것이 증편 제조시 최적의 농도이며 이때 증편의 품질이 향상됨을 확인할 수 있었다.

Keywords

References

  1. Park YS, Suh CS. Changes in chemical properties of Jeungpyeon product during fermentation. Korean J. Food Cook. Sci. 13: 396-401 (1997)
  2. Cho YH, Woo KJ, Hong SY. The studies of Jeungpyeon preparation: In standardization of preparation. Korean J. Food Cook. Sci. 10: 322-328 (1994)
  3. Park CS, Kwon CJ, Choi MA, Park GS, Choi KH. Antibacterial activities of Cordyceps spp., mugwort and pine needle extracts. Korean J. Food Preserv. 9: 102-108 (2002)
  4. Yoon SJ. Quality characteristics of Jeungpyeon with different ratios of makkulli leaven to water. Korean J. Food Cook. Sci. 19: 11-16 (2003)
  5. Campbell PG. The Experimental Study of Food. Houghton-Mifflin, Boston, MA, USA. pp. 459-460 (1979)
  6. Belitz HD, Grosch W. Food Chemistry. Springer-Verlag, Berlin, Germany. pp. 524-525 (1987)
  7. Yim SB, Kim MO, Koo SJ. Determination of dietary fiber contents in mushrooms. Korean J. Food Coole Sci. 7: 69-76 (1991)
  8. Kim GH, Han HK. The effect of mushroom extracts on carbon tetrachloride induced hepatotoxicity in rats. J. Korean Soc. Food Sci. Nutr. 27: 326-332 (1998)
  9. Kim HJ, Ahn MS, Kim GH, Kang MH. Anticxidative and anti-microbial activities of pleurotus eryngii extracts prepared from different aerial part. Korean J. Food Sci. Technol. 38: 799-804 (2006)
  10. Pamela M, Loretta G, Stefania M, Vittorio V, Laura P. Nutrients in edible mushrooms: an inter-species comparative study. Food Chem. 65: 477-482 (1999) https://doi.org/10.1016/S0308-8146(98)00212-X
  11. Pamela M, Stefania M, Altero A, Laura P. Commercial mushrooms: nutritional quality and effect of cooking. Food Chem. 84: 201-206 (2004) https://doi.org/10.1016/S0308-8146(03)00202-4
  12. Kim YI, Kim KS. Expansion characteristics of Jeungpyeon by dry and wet milling rice flours. Korean J. Soc. Food Sci. 10: 329-333(1994)
  13. Seo EJ, Ryu HS, Kim SA. Physicochemical properties of Jeungpyeon (Fermented rice cake) as influenced by processing conditions. J. Korean Soc. Food Sci. Nutr. 21: 101-108 (1992)
  14. Lee BH, Ryu HS. Processing conditions for protein enriched Jeungpyeon (Korean fermented rice cake). J. Korean Soc. Food Sci. Nutr. 21: 525-533 (1992)
  15. Choi SE, Lee JM. Standardization for the preparation of traditional Jeungpyeon. Korean J. Food Sci. Technol. 25: 655-665 (1993)
  16. Park GS, Park CS, Choi MA, Kim JS, Cho HJ. Quality characteristics of Jeungpyeon added with concentrations of Paecilomyces japonica powder. Korean J. Food Cook. Sci. 19: 354-362 (2003)
  17. Jeong CH, Shim KH. Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc. Food Sci. Nutr. 33: 716-722 (2004) https://doi.org/10.3746/jkfn.2004.33.4.716
  18. Choi YH, Jeon HS, Kang MY. Sensory and rheological properties of Jeungpyeon made with various additives. Korean J. Food Cook. Sci. 12: 200-206 (1996)
  19. Kim JS, Han JS, Lee JS. A study for the mechanical and sensory characteristics of mushrooms by various cooking methods. Korean J. Food Cook. Sci. 11: 44-50 (1995)
  20. Yoon SJ, Lee MY. Quality characteristics of sulgidduk added with concentration of Hericium erinaceus powder. Korean J. Food Cook. Sci. 20: 575-580 (2004)
  21. Park YS, Suh CS. Changes in soluble protein, free amino acid and starch of Jeungpyeon dough during fermentation. Korean J. Food Cook. Sci. 11: 282-286 (1995)
  22. Park BJ, Shin EH, Park CS. Influence of emulsifiers and ${\alpha}$-amylases on the quality of frozen dough. Korean J. Food Sci. Technol. 38: 59-67 (2006)
  23. Kim MG. Fungus Biology. Hakmunsa, Seoul, Korea. pp. 172-174 (2002)
  24. Manzi P, Marconi S, Aguzzi A, Pizzoferrato L. Commercial mushrooms: nutritional quality and effect and effect of cooking. Food Chem. 84: 201-206 (2004) https://doi.org/10.1016/S0308-8146(03)00202-4
  25. Guillen F, Munoz C, Gomez-Toribio V, Martinez AT, Martinez MJ. Oxygen activation during oxidation of methoxy hydroquinones by laccase from Pleurotus eryngii. Appl. Environ. Microb. 66: 170-175 (2000) https://doi.org/10.1128/AEM.66.1.170-175.2000
  26. Park YS, Sur CS. Changes in pH, acidity, organic acid, and sugar content of dough for Jeungpyeon during fermentation. Korea J. Diet. Culture 9: 329-333 (1994)
  27. Park CS. Choi MA, Park GS. Effect of Paecilomyces japonica on the microbiological quality and shelf-life of Jeungpyeon. Korean J. Food Cook. Sci. 20: 561-567 (2004)
  28. Park MJ. Change in physicochemical and storage characteristics of Jeungpyeon by addition of pectin and alginate powder. Korean J. Food Cook. Sci. 21: 782-793 (2005)
  29. Mukherjee SK, Albery MN, Pederson CS, Vanvee AG, Steinkraus KH. Role of Leuconostoc mesenteriodes in leavening the batter of ldlia fermented food of India. Appl. Micrbiol. 13: 227-232 (1965)
  30. Hahn YS. Study on the improvement of quality in Jeungpyeon supplemented with dietary polysaccharides and soybean. Korean J. Food Cook. Sci. 20: 695-707 (2004)
  31. Jeong JW, Park KJ. Quality characteristics of loaf bread added with takju powder. Korean J. Food Sci. Technol. 38: 52-58 (2006)
  32. Jo YH, Sung NK, Chung DH, Yun HD. Microbiological studies on the rice Makkulli. (Part 1) Utilization of rice Makkulli koji with isolated strain M-80. Korean J. Appl. Microbiol. Bioeng. 7: 217-223 (1979)