Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Development of Tteokgalbi Added with Red Pepper Seed Powder

고추씨 분말을 첨가한 떡갈비 개발

  • Kim, Hack-Youn (Department of Animal Resource Science, Kongju National University) ;
  • Kim, Gye-Woong (Department of Animal Resource Science, Kongju National University) ;
  • Jeong, Han-Gyul (Department of Animal Resource Science, Kongju National University)
  • 김학연 (공주대학교 산업과학대학 동물자원학과) ;
  • 김계웅 (공주대학교 산업과학대학 동물자원학과) ;
  • 정한결 (공주대학교 산업과학대학 동물자원학과)
  • Received : 2015.11.04
  • Accepted : 2015.12.15
  • Published : 2016.02.29
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Abstract

This study aimed to investigate the effect of red pepper seed powder addition on the chemical compositions, cooking characteristics, and sensory properties of tteokgalbi. Tteokgalbi was prepared by addition of 0% (control), 1%, 2%, 3%, and 4% red pepper seed powder. The moisture and ash contents of samples increased with increased content of red pepper seed powder. In addition, the pH value, CIE $a^*$ value, and CIE $b^*$ value of uncooked and cooked samples increased with higher content of red pepper seed powder. However, cooking loss, diameter reduction, and thickness reduction of samples decreased with increasing content of red pepper seed powder. The hardness, gumminess, and chewiness of samples increased with higher content of red pepper seed powder, and the sensory evaluation of tteokgalbi containing 3% red pepper seed powder was the highest. Therefore, usages of red pepper seed powder can improve quality characteristics of tteokgalbi.

본 연구는 고추씨 분말의 첨가 수준이 떡갈비의 품질 특성에 미치는 영향을 규명하고자 실시하였다. 떡갈비의 단백질 함량은 대조구와 처리구 간에 유의적인 차이가 없었으며, 수분 함량은 고추씨 분말 3% 처리구가 가장 높은 수치를 나타내었다. 회분 함량은 대조구에 비해 고추씨 분말 처리구가 유의적으로 높은 함량을 가졌으며(P<0.05), 처리구 간에는 유의적인 차이를 보이지 않았다. 지방 함량은 고추씨 분말 첨가량이 증가함에 따라 감소하는 경향을 나타내었다. pH는 가열 전과 가열 후 모두 고추씨 분말을 첨가한 처리구들이 유의적으로 높은 수치를 나타냈다(P<0.05). 가열 전과 후 명도는 고추씨 분말 첨가량이 증가함에 따라 감소하였으며, 적색도와 황색도는 증가하였다. 가열 감량은 고추씨 분말 첨가량이 증가할수록 감소하였으며, 직경 감소율과 두께 감소율은 대조구와 처리구 간에 유의적인 차이는 없었으나 감소하는 경향을 보였다. 경도는 3% 처리구가 가장 높은 수치를 나타내었다. 탄력성, 응집성은 대조구와 처리구들 간에 유의적인 차이가 없었고, 검성과 씸음성은 고추씨 분말 1% 처리구가 대조구와 다른 처리구에 비해서 높게 나타났다. 관능적 특성은 모든 고추씨 분말 처리구가 색도와 다즙성에서 대조구보다 우수한 평가를 받았으며(P<0.05), 이외 모든 항목에서 3% 처리구가 가장 우수한 평가를 받는 것으로 나타났다. 이러한 연구자료를 바탕으로 돈육 떡갈비에 고추씨 분말을 첨가하여 품질 특성을 분석한 결과 2~3%의 고추씨 분말을 첨가하여 우수한 떡갈비를 제조할 수 있을 것으로 판단된다.

Keywords

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