The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Herbal Chicken Porridge and the Establishment of Optimizing the Mixing Ratio

한방 닭죽 개발 및 최적 배합비율 확립

  • Kim, Kyung-Yeon (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Baik, Moo-Yeol (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Park, Cheon-Seok (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Choi, Sung-Won (Dept. of Food and Culinary Arts, Osan University) ;
  • Kim, Chang-Nam (Dept. of Hotel Baking Technology, Hyejeon University) ;
  • Kim, Byung-Yong (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
  • 김경연 (경희대학교 생명자원과학연구원 및 식품생명공학과) ;
  • 백무열 (경희대학교 생명자원과학연구원 및 식품생명공학과) ;
  • 박천석 (경희대학교 생명자원과학연구원 및 식품생명공학과) ;
  • 최성원 (오산대학교 호텔조리계열) ;
  • 김창남 (혜전대학교 호텔제과제빵과) ;
  • 김병용 (경희대학교 생명자원과학연구원 및 식품생명공학과)
  • Received : 2012.12.06
  • Accepted : 2013.02.14
  • Published : 2013.03.31
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Abstract

The objectives of this study were to develop porridge with medicinal herbs and chicken breast meat and to find out the optimum mixing ratio. Several herb extracts such as Acanthopanacis senticosus, Rehmannia glutinosa, Disocorea japonica, and Poria cocos Wolf were used in the ratio of 2, 1, 1, and 1, respectively. The optimum processing condition for herbal chicken porridge was determined by a design expert program. Seventeen experimental points were selected, and herb extracts (82~101 g), chicken breast meat (30~50 g), and glutinous rice (40~60 g) were chosen as the independent variables. The measured responses were preference of taste, DPPH radical scavenging, SOD-like activity, and cost. The optimum formulation of herbal chicken porridge using the numerical analysis was set at herbal extracts (101 g), chicken breast meat (38.66 g), and glutinous rice (41.34 g) with a 0.714 desirability value. DPPH radical scavenging effect, preference of taste and the cost showed a linear model, whereas SOD-like activity showed a quadratic model indicating a higher interaction among the mixture. As a result of proximate composition of optimized herbal chicken porridge, the contents of moisture, carbohydrate, crude protein, crude lipid, and ash contents were 76.4, 9.0, 1.4, 0.5, and 1.6%, the calories of the porridge was 46.1 kcal/100 g.

죽의 기능성 향상을 위하여 2:1:1:1의 배합으로 혼합한 한약재료(가시오가피, 숙지황, 산약, 백복령)와 닭가슴살 등의 재료를 사용해 한방 영양죽을 제조하였다. 한방 닭죽의 DPPH radical 소거능, SOD 유사활성, 맛의 선호도, cost는 수학적인 canonical model과 trace plot을 이용하여 분석한 결과, SOD 유사활성 이외에는 각 성분들이 독립적으로 작용하여 상호작용이 없는 선형 모델을 보여주었다. DPPH radical 소거능, SOD 유사활성, 맛의 선호도를 최대로, cost를 최소로 목적 범위를 설정하고, 각각의 canonical 계수를 이용하여 수적 최적화를 통하여 최적 배합비를 구한 결과, 한약 혼합물 101 g, 닭가슴살 38.66 g, 찹쌀 비율 41.34 g의 최적 배합비를 구하였으며, 이 배합비에 따른 맛의 선호도는 6.39, DPPH radical 소거능은 17.25 mgVCE/${\ell}$, SOD 유사활성은 2.25%, cost는 1,382.39 won으로 나타났으며, 여러 결과들 사이에 최적화된 한 값에 수렴하는 desirability는 0.714로 나타났다. 이는 한약혼합물이 많을수록 기능성 면에서는 높게 나타나지만 맛의 선호도면에서는 낮게 나타냈고, 닭가슴살의 경우에도 그 함량이 많을수록 맛의 선호도는 올라갔지만 그에 반해 cost가 높게 올라간 것을 반영한 결과로 사료된다.

Keywords

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