Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Emulsifier and Enzyme on the Quality Characteristics or Seolgiddeok during Storage

유화제와 효소 첨가가 설기떡의 저장 중 품질특성에 미치는 영향

  • 최미용 (명지대학교 식품영양학과) ;
  • 조정순 (명지대학교 식품영양학과) ;
  • 장윤희 (명지대학교 식품영양학과)
  • Published : 2003.06.01
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Abstract

This study was carried out to investigate the effects of added emulsifier and enzyme on the quality characteristics of Seolgiddeok with black rice powder, green tea powder, Lentines edodes powder, pumpkin powder during storage. Samlpes were divided into two groups, the emulsifier-enzyme added group and the control, and stored fur 4 days at 2$0^{\circ}C$. Moisture content was measured by the air oven method; the Hunter's cole. values by Lightness (L), redness (a), yellowness (b) value; the degree of gelatinization by the enzyme digestion method, and expressed as glucose content by Somogi-Nelson method. The degree of retrogradation was calculated as the retrogradation rate using the degree of gelatinization value, and total cell and mold counts were also measured. Texture and sensory characteristics were also investigated. The results are as follows: The emulsifier-enzyme group was significantly different from the control from each examination and the retrogradation of pumpkin Seolgiddeok with emulsifier-enzyme was delayed the most among samples tested.

본 연구는 유화제와 효소 첨가 유무가 흑미.녹차.표고버섯.호박의 부재료를 첨가하여 제조한 설기떡의 저장 중 노화지연의 효과 및 조직에 대한 결과는 다음과 같다. 1. 수분함량과 색도는 유화제와 효소 첨가 유무에 관계없이 저장기간이 늘어남에 따라 약간의 변화를 보였으나 큰 차이가 없었다. (p<0.05) 2. 호화도는 유화제와 효소 첨가군이 유화제와 효소 무첨가군에 비하여 저장기간이 늘어날수록 높았다.(<0.05) 3. 노화도는 유화제와 효소 첨가군이 저장기간이 늘어날수록 감소율이 낮았으며, 그 중 호박첨가설기떡이 가장 낮았다. 4. 텍스쳐는 씹힘성을 제외한 모든 항목에서 유화제와 효소 첨가군이 유의한(p<0.05)차이를 나타냈다. 호박첨가 설기떡은 유화제와 효소 첨가군에서 경도, 부착성, 탄력성과 점착성, 유화제와 효소 무첨가군에서는 부착성, 점착성이 유의하게 차이가 나타났다. (p<0.001) 5. 관능검사는 유화제와 효소 첨가유무에 관계없이 흑미 첨가 설기떡을 선호했다. 이와 같은 실험결과로 우리고유의 전통식품인 떡에 유화제와 효소를 첨가하고, 기능성 있는 재료를 첨가한다면 떡의 단점인 노화를 지연하고 저장성을 높여 떡의 대중화에 이바지할 수 있으리라 사료된다.

Keywords

References

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