한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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오미자 발효액을 이용한 호밀 사워반죽(sourdough)의 발효 특성

Fermentative characteristics of rye sourdough containing Omija extracts

  • 변종범 (상명대학교 외식영양학과) ;
  • 이진실 (상명대학교 외식영양학과)
  • Byun, Jong-Beom (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Lee, Jin-Sil (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 투고 : 2016.11.16
  • 심사 : 2017.01.31
  • 발행 : 2017.04.30
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초록

본 연구는 오미자 발효액을 이용하여 호밀 사워반죽을 제조하여 발효 특성을 살펴봄으로써 제빵 이용 가능성에 대한 기초 자료를 얻기 위해 시도되었다. 오미자 호밀 사워반죽과 호밀 사워반죽의 pH와 총산도, 효모와 젖산세균수, 팽창률을 측정하였다. 오미자 호밀 사워반죽과 호밀 사워반죽 모두 발효 시간이 경과할수록 pH는 유의적으로 감소한 반면 총산도는 유의적으로 증가하였다(p<0.05). 오미자 호밀 사워반죽에 존재하는 젖산세균수는 대부분의 발효기간 중에 호밀 사워반죽 보다 유의적으로 높은 것으로 나타났다(p<0.05). 오미자 호밀 사워반죽의 팽창률은 최고치가 183%로 호밀 사워반죽의 최고치인 129%보다 47% 이상 팽창한 것으로 나타났다. 따라서 본 연구 결과 효모와 젖산세균이 풍부한 오미자 발효액을 호밀가루에 첨가하여 사워반죽을 제조할 경우 pH가 낮아져 발효 초기 부패균 억제 및 항진균 효과가 있을 것으로 사료되며 풍부한 효모와 젖산세균들로 인해 높은 팽창률을 보인 것으로 보아 오미자 호밀 사워반죽을 이용해 빵을 제조할 경우 부피 증가, 풍미향상 등 제빵 품질 개선에 기여할 것으로 사료된다.

In this study, the fermentative characteristics of rye sourdough fermented with Omija extract were investigated. The pH and total titratable acidity, numbers of yeast and lactic acid bacteria, and expansion rate were measured. While the pH of Omija rye sourdough decreased from 5.60 to 3.86, the total titratable acidity significantly increased from 2.39 to 8.50 with fermentation time (p<0.05). The numbers of yeast and lactic acid bacteria significantly increased for 18 h of fermentation period (p<0.05). The expansion rate of Omija rye sourdough showed a maximum of 183%, more than 47% more than the highest value of rye sourdough (129%). These results suggest that the application of Omija extract for making sourdough could be a good way to decrease the sanitary risk especially for early stage of sourdough fermentation. In addition, Omija rye sourdough could contribute to improvement of baking quality such as volume increase and flavor improvement of rye bread.

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피인용 문헌

  1. Seven Cases of Wart treated with MY1-Hwan vol.39, pp.4, 2018, https://doi.org/10.13048/jkm.18045