Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Fermentation characteristic of Yeongdeok Bobsikhae to which a natural substance (Bellflower) was added

길경을 첨가한 영덕밥식해의 발효 특성

  • Bae, Man-Jong (Department of Herbal foodceutical Science, Daegu Hanny University) ;
  • Kim, Soo-Jung (Department of Herbal foodceutical Science, Daegu Hanny University) ;
  • Cho, Min-Seog (Deagu Haany University, efficacy and Safety Research Center Gyeongbuk Technopark) ;
  • Um, Yong-Bin (Deagu Haany University, efficacy and Safety Research Center Gyeongbuk Technopark) ;
  • Bae, Myung-In (Deagu Haany University, efficacy and Safety Research Center Gyeongbuk Technopark)
  • 배만종 (대구한의대학교 한방식품약리학과) ;
  • 김수정 (대구한의대학교 한방식품약리학과) ;
  • 조민석 (경북테크노파크 대구한의대센터 효능검증원) ;
  • 엄영빈 (경북테크노파크 대구한의대센터 효능검증원) ;
  • 배명인 (경북테크노파크 대구한의대센터 효능검증원)
  • Received : 2014.04.01
  • Accepted : 2014.05.20
  • Published : 2014.06.30
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Abstract

Bobsikhae and Bellflower tea-added Bobsikhae samples were prepared. Their general ingredients and useful ingredients were analyzed. Among the general ingredients of the two samples, the crude protein, crude fat, crude ash, and carbonhydrate contents, but not the water, were found to have been higher in the Bellflower tea-added Bobsikhae. To summarize all the results of this study by comparing Bobsikhae with Bellflower tea-added Bobsikhae that used the Bellflower root with edible and medicinal values, their general ingredient contents were similar, but the lactic acid bacteria all tended to be higher in the Bellflower tea-added Bobsikhae. The results of the sensory evaluation showed that the overall taste and general acceptability were better in the Bellflower tea-added Bobsikhae than in the Bobsikhae. Thus, the Bellflower tea-added Bobsikhae is considered ideal for further commercialization. However, it was determined that further studies will be required to show if the bioactive substance would be influenced by the fermentation in the production progress of the Bellflower tea. Such findings and their application to the product development are expected to contribute much to the popularization of Bobsikhae.

본 연구는 도라지차, 가자미, 생강, 마늘, 엿기름을 1차로 숙성한 후 쌀과 조를 동량 혼합하여 지은 밥, 무채, 고춧가루를 다시 혼합하여 완성한 밥식해와 도라지차 영덕밥식해를 30일간 저장하면서 발효 특성을 실험하였다. 일반성분은 수분을 제외한 조단백질, 조지방, 조회분 및 탄수화물에서 도라지차 영덕밥식해가 다소 더 높게 나타났다. pH는 밥식해와 도라지차 영덕밥식해 모두 점차 감소하는 것에 비하여 산도는 높아지는 경향을 보였다. 밥식해와 도라지차 영덕밥식해의 유산균수는 0일차에서 3일차까지 밥식해가 더 높게 나타났으나 저장 7일차부터 도라지차 영덕밥식해의 유산균수가 더 높게 나타났다. 세균수의 경우 밥식해와 도라지차 영덕밥식해 모두 감소하는 경향을 보이다가 숙성 15일차부터 현저한 증식을 보였다. 저장 8일차에 관능검사를 실시한 결과 전체적인 맛에서 새콤한 맛을 제외한 전체적인 맛, 달콤한 맛, 짠 맛, 매운 맛은 도라지차 영덕밥식해가 높게 나타났으며, 전체적인 기호도에서 색을 제외한 전체적인 기호도, 맛, 향기, 식감은 도라지차 영덕밥식해가 밥식해보다 높게 나타났다. 따라서 도라지차를 혼합하여 제조하는 것이 식해의 발효와 맛에 효과적인 것으로 판단된다.

Keywords

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