Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Jeungpyun Prepared with Different Ratios of polygonum multiflorum Thunb Powder

하수오 분말을 첨가한 증편의 품질특성

  • Lee, Gae-Soon (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 이계순 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Published : 2011.08.30
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Abstract

We developed hasuo jeungpyun with added polygonum multiflorum Thunb powder to increase the functional value and flavor of traditional jeungpyun. Hasuo jeungpyun containing 0, 2, 4, 6 and 8% polygonum multiflorum Thunb powder was prepared and the moisture contents, pH, color, texture and sensory analysis of the samples were measured. With increasing polygonum multiflorum Thunb powder content, the moisture content of hasuo jeungpyun decreased, and pH increased significantly. Hasuo jeungpyun prepared with 2-4% polygonum multiflorum Thunb powder displayed significantly higher swelling power. As the level of polygonum multiflorum Thunb powder increased, the L-value decreased, whereas the a- and, b-values increased. A textural profile analysis showed that the hardness increased but cohesiveness decreased with increasing polygonum multiflorum Thunb powder content. A sensory evaluation showed the highest value for air cell uniformity, flavor, and overall acceptability of 4% hasuo jeungpyun, which suggests hasuo jeungpyun with improved sensory characteristics. In the analysis of the correlation between sensory characteristics and mechanical properties of hasuo jeungpyun, hardness and brittleness were negatively correlated with after swallow, appearance, flavor, texture, taste, and overall acceptability.

검정콩 탁주를 발효원으로 한 증편에 기능성 재료로 경북 특산물인 하수오를 0, 2, 4, 6, 8%로 첨가하여 품질특성을 살펴본 결과, 하수오 분말을 첨가할수록 pH는 높게 나타났으며 증편의 팽화율은 대조군에 비해 하수오 2%, 4% 첨가군이 높게 나타났다. 하수오 분말 첨가량이 증가할수록 증편의 항산화성이 증가하였으며 색도에서 $L^*$값은 감소하였으며 $a^*$, $b^*$값은 증가하였다. 경도는 하수오 첨가량이 많을수록 증가하였으며 응집성은 감소하였다. 전체적인 관능검사에서는 하수오 첨가량 4%증편이 가장 높게 평가되었으며 기계적 검사와 관능검사의 상관관계 결과 색도에서 L값을 제외한 모든 항목에서 부의 상관관계를 나타냈으며 경도와 부서짐성이 전체적인 관능항목과 유의적으로 높은 상관관계를 나타냈다. 하수오 증편의 내부구조를 살펴 본 결과 6%이상 첨가 시 기공이 커지고 불규칙한 것을 관찰할 수 있었다. 위의 결과로 약리적인 기능과 항산화성을 가진 하수오를 증편에 첨가함으로써 증편의 기능성을 증진시킬 수 있을 것이다. 하수오의 첨가 농도가 높을수록 대조군에 비해 조직감이나 증편 모양에 좋지 않은 영향을 미치지만 하수오 4% 첨가 증편은 대조군과 비슷한 수준을 유지함과 동시에 관능평가에서도 가장 기호도가 높은 것으로 사료된다.

Keywords

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