Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Haengbyeong using Dry Rice Flour added with Raw Apricot Juice and Steamed Apricot Juice

살구즙을 첨가한 건식 쌀가루 행병의 품질 특성 연구

  • Park, Kyung Ai (Dept. of Culinary Science and Foodservice Management, Graduate School of Tourism, Kyung Hee University) ;
  • Jung, Hyo Sun (Dept. of Culinary and Service Management, Kyung Hee University) ;
  • Yoon, Hye Hyun (Dept. of Culinary and Service Management, Kyung Hee University)
  • 박경애 (경희대학교 관광대학원 조리외식경영학과) ;
  • 정효선 (경희대학교 조리.서비스경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2016.03.10
  • Accepted : 2016.06.04
  • Published : 2016.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality characteristics of Haengbyung using dry rice flour added with various amounts (0, 20, 40, 60%) of raw and steamed apricot juice. The moisture contents, color values, pH, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content (p<0.001) and pH(p<0.001) of the Haengbyung significantly decreased with the increase of apricot juice. As for the color of the Haengbyung samples, the higher percentage of the apricot juice showed the lower L-value (p<0.001), and higher a-value(p<0.001) and b-value(p<0.001). Texture profile analysis of Haengbyung samples showed that hardness(p<0.001) and gumminess(p<0.001) increased, while adhesiveness(p<0.001) and cohesiveness(p<0.05) decreased with increasing amounts of apricot juice. An attribute difference test of Haengbyung samples showed that appearance(apricot color(p<0.001) and dryness(p<0.001)), flavor(sour(p<0.001), acerbic (p<0.001), and green fruit(p<0.001)), and taste(sour(p<0.001), acerbic(p<0.001), and astringent(p<0.05) as increased as apricot juice amounts increased. The control and Haengbyung sample with 20% of apricot juice (both raw and steamed) showed the highest acceptance in taste, texture, and overall acceptability in consumer ranking testing.

본 연구는 살구즙의 처리방법(생살구즙과 찐살구즙)과 첨가량(0, 20, 40, 60%)을 달리하여 건식 쌀가루를 이용한 행병을 제조하였으며, 수분, 색도, pH, texture 분석 및 관능검사를 통해 품질 특성을 고찰함으로써 살구즙을 첨가한 행병의 최적 제조 조건을 제시하였다. 살구즙 첨가량이 증가할수록 행병의 수분 함량(p<0.001)과 pH(p<0.001)는 감소하였으며, L값(p<0.001)은 감소하였고, a값(p<0.001)과 b값(p<0.001)은 증가하였다. 첨가량이 증가할수록 경도(p<0.001)와 검성(p<0.001)은 증가하였지만, 부착성(p<0.001)과 응집성(p<0.05)은 감소하였다. 특성 차이조사 결과, 외관 특성에서는 살구즙 첨가량이 증가할수록 살구색(p<0.001)과 건조함(p<0.001)도 증가하였으며, 향미특성에서는 새콤한 향(p<0.001), 시큼한 향(p<0.001), 풋과일향(p<0.001)이 살구 첨가량의 증가함에 따라 증가하였고, 맛 특성에서는 신맛(p<0.001), 시큼한 맛(p<0.001), 떫은 맛(p<0.05)이 살구즙 첨가량이 증가할수록 강하게 평가되었다. 기호도 조사 결과, 대조군과 살구즙 20% 첨가 행병에서 맛, 조직감 및 전반적인 기호도가 높게 나타났다.

Keywords

References

  1. 윤서석, 이기열, 유태종, 안명수, 조후종, 이효지, 권태완 (2002). 한국음식대관 제 1권 한국음식의 개관. 한림출판사, 31-40, 서울.
  2. 황혜성 (1985). 떡, 한과, 음료, 전통의 맛. 주부생활사, 72-76, 서울.
  3. Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK (2006). Quality characteristics of Sulgidduck added with Rubus coreanum Miquel during storage. J East Asian Dietary Life 16(4):458-467.
  4. Choi WS, Chae KY (2012). Quality characteristics of Sulgidduk by the addition of apricot paste. Korean J Food Cookery Sci 28(6):695-701. https://doi.org/10.9724/kfcs.2012.28.6.695
  5. Choi WS, Park YH, Hong JS (2009). Quality characteristics of Sulgidduk supplemented with apricot powder. J East Asian Soc Dietary Life 19(4):603-609.
  6. Han SK, Rho JO (2009). Quality characteristics of Sulgidduck with different commercial rice flours. Korean J Food and Nutr 22(3):402-408.
  7. Jang SY, Kim MH, Hing GJ (2012). Quality characteristics of Sulgidduck added with Cheonnyuncho fruit powder. J East Asian Soc Dietary Life 22(6):365-373.
  8. Jung GT, Ju IO, Ryu J, Choi JS, Choi YG (2003). Studies on manufacture of wine using apricot. Korean J Food Preserv 10(4):493-497.
  9. Hong JS, Kim MA (2005). Effects of astringent persimmon paste on quality properties of Injeolmi. J Korean Soc Food Sci & Nutr 34(8):1232-1238. https://doi.org/10.3746/jkfn.2005.34.8.1232
  10. Kim GY, Moon HK, Lee SW (2006). Quality characteristics of Sulgidduck prepared by addition of astringent persimmon powder. Korean J Food Preserv 13(8):697-702.
  11. Kim HK, Jin HH, Lee MS, Lee SJ (2013). Quality characteristics of Sulgidduk added with Corni fractus powder. Food Eng Prog 17(2):105-111. https://doi.org/10.13050/foodengprog.2013.17.2.105
  12. Kim HO, Moon HK, Kim GY (2005). Properties on the quality characteristics of Selgidduck with various concentrations of dried persimmon extract. J East Asian Soc Dietary Life 15(5):591-597.
  13. Kim JH, Kim MY (2011). Quality characteristics of Sulgidduk supplemented with citrus peel powder. J Korean Soc Food Sci Nutr 40(7):993-998. https://doi.org/10.3746/jkfn.2011.40.7.993
  14. Kim OS (2011). Physical and sensory properties of bean-curd Sulgidduck with dried nonglutinous rice flour. Korean J Food and Nutr 24(4):649-656. https://doi.org/10.9799/ksfan.2011.24.4.649
  15. Kum JS, Lee HY (1999). The effect of the varieties and particle size on the properties of rice four. Korean J Food Sci Technol 31(6):1542-1548.
  16. Lee JA, Shin YJ, Park GS (2007). Quality characteristics of brown sauce with added apricot during storage. Korean J Food Cookery Sci 23(6):877-883.
  17. Lee MH, Jeon SJ, Kim SK, Park HS, Choi YS (2011). The quality characteristics of Curcuma longa L. powder Sulgittteok. Korean J Culinary Res 17(5):184-192.
  18. Lee JS, Cho MS, Hong JS (2008). Quality characteristics of Sulgidduk containing added tomato powder. Korean J Food Cookery Sci 24(3):375-381.
  19. Lee SJ, Chung ES, Park GS (2006). Quality characteristics of Tofu coagulated by apricot juice. Korean J Food Cookery Sci 22(6):825-831.
  20. Lee YS, Chung HJ (2013). Quality characteristics of muffins supplemented with freeze-dried apricot powder. J Korean Soc Food Sci Nutr 42(6):957-963. https://doi.org/10.3746/jkfn.2013.42.6.957
  21. Lim JH (2011). Quality characteristics of Sulgidduk prepared with apple powder. Korean J Food Cookery Sci 27(2):111-123. https://doi.org/10.9724/kfcs.2011.27.2.111
  22. Lim JH, Jeong SY, Kim JH (2010). Quality characteristics of Sulgidduk by the addition of Maesil(Prunus mume) concentrate. Korean J Food Cookery Sci 26(6):761-771.
  23. Park NH, Jung HS, Choi OJ (2006). The properties of Seolgiddeok by mixed ratio of Jujube powder and sugar. Korean J Human Ecology 9(3):89-98.
  24. Park YK, Lim HG, Park HY, Han GJ, Kim MH (2011). Quality characteristics of Sulgidduck added with apple pomace dietary fiber. Food Eng Prog 15(3):250-256.
  25. Park YM, Kim MH, Yoon HH (2012). Quality characteristics of Sulgidduck added with purple sweet potato. Korean J Culinary Res 18(1):54-64.
  26. Park YM, Yoon HH (2012). Quality characteristics of Sulgidduck using dry rice powder added with different amount of milk. Korean J Culinary Res 18(5):267-278.
  27. Ryu YK, Kim YO, Kim KM (2008). Quality characteristics of Sulgidduk by the addition of Tofu. Korean J Food Cookery Sci 24(6):856-860.
  28. Shin YJ, Park GS (2006). Quality characteristics of apricot Sulgidduk with different addition amounts of apricot juice. Korean J Food Cookery Sci 22(6):882-889.
  29. Suk EJ, Kim DH, Lee SM, Yum CA (1997). Effects on the preparation and preference of Haengbyung due to addition of apricot juice. J Korean Soc Food Sci Nutr 26(5):838-843.
  30. Yoo SJ, Kim SH, Jun MS, Oh HT (2007). Antioxidative, antimutagenic and cytotoxic effects of Prunus armeniaca extracts. Korean J Food Preserv 14(2):220-225.