The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Autoclave and Microwave Treatments for Quality of Wet Noodles

가압가열 및 Microwave 처리가 생면의 품질에 미치는 영향

  • Bark, Si-Woo (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kang, Bo-Kyeong (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Pak, Won-Min (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Bo-Ram (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Hong-Min (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Su (Subdivision Culinary Arts, Kyungnam College of Information and Technology) ;
  • Choi, Ho-Duk (Dept. of Food Science & Technology, Sejong University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 박시우 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 수산과학연구소) ;
  • 김민지 (부경대학교 수산과학연구소) ;
  • 강보경 (부경대학교 식품공학과/식품연구소) ;
  • 박원민 (부경대학교 식품공학과/식품연구소) ;
  • 김보람 (부경대학교 식품공학과/식품연구소) ;
  • 박홍민 (부경대학교 식품공학과/식품연구소) ;
  • 최정수 (경남정보대학교 호텔외식조리계열) ;
  • 최호덕 (세종대학교 식품공학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2013.10.02
  • Accepted : 2013.12.04
  • Published : 2013.12.31
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Abstract

This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

중력분을 이용하여 제면한 후 가압가열, microwave 및 가압가열과 microwave 병행 처리한 후, 생면 및 삶은 면의 품질에 미치는 영향에 대하여 알아보았다. 생면의 pH는 microwave 1 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았으며, 수분 함량은 autoclave 50 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았고, 그 외의 처리구에서는 모두 수분 함량이 감소함을 확인하였다. 면의 색도 측정 결과는 명도는 무처리구에 비해 모든 처리구에서 감소하였으며, 적색도는 microwave 1 min 처리구는 감소한 반면, 나머지 처리구는 증가하였다. 황색도는 autoclave 50 min 처리구와 autoclave 50 min/microwave 1 min 병행 처리구에서 증가한 반면, 나머지 물리적 처리구에서는 감소하였다. 삶은 면의 색도에서는 명도, 적색도, 황색도 모두에서 무처리구에 비하여 물리적 처리구에서 증가한 값을 나타내었다. 물성 측정 결과는 경도, 부착성, 응집성, 검성, 복원성에서 무처리구와 비교시 microwave 1 min 처리구는 유의적으로 감소하였으며, 그 외 처리구에서는 유의적으로 증가한 값을 나타내었다. 탄력성과 전단력은 모든 처리구에서 유의적으로 증가하였으며, 인장력은 가압가열 30 min 처리구와 무처리구가 유의적인 차이를 보이지 않았으나, 나머지 물리적 처리구에서는 유의적으로 증가하였다. 관능 평가 결과는 생면의 경우 색 항목에서 물리적 처리구들이 유의적으로 낮은 점수를 받았다. 맛, 질감, 향 항목에서는 무처리구와 물리적 처리구간 유의적 차이를 보이지 않았다. 전체적인 기호도에서는 microwave 1 min 처리구가 가장 높은 점수를 얻었으며, 가압가열(50 min)과 microwave(1 min) 병행 처리구는 무처리구와 비슷한 점수를 얻었다. 따라서 제면 후 가압가열 및 microwave 처리가 생면 및 삶은 면에 있어서 색과 질감 항목을 보완, 개선시킨다면 알러겐성이 저감화된 면을 제품화하는데 적합할 것으로 사료되어진다.

Keywords

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