Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Properties of Dangmyuns Using Different Starches and Freeze Dried Dangmyuns

몇가지 전분으로 만든 당면과 동결건조 당면의 특성

  • Published : 2002.02.01
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Abstract

The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

고구마, 옥수수, 감자, 타피오카 당면 제조 공정별 호화도의 변화와 동결 건조한 당면의 특성을 조사하였다. 제조공정중 호화도는 압출 성형 후가 가장 높았으며, 이때 고구마 당면인 경우 63.4%, 감자 당면은 80.0%, 옥수수 당면은 82.3%, 타피오카 전분은 86.5%로 나타났다. 호화도는 당면의 제조공정중 압출성형 공정에서 가장 높게 나타난 후, $4^{\circ}C$에서 숙성 후 동결하는 공정부터 호화도가 낮아지며, 건조공정에서는 더욱더 감소하는 경향을 보였다. 전분 종류별 당면의 색도에서 명도를 나타내는 L값은 옥수수 당면>타피오카 당면>감자 당면>고구마 당면 순으로 낮아졌다. 조리중 손실되는 고형분의 양은 타피오카>옥수수 당면>감자 당면>고구마 당면 순으로 적었다. 무게 증가율의 정도는 고구마 당면이 가장 높았고, 옥수수>감자>타피오카 순으로 낮아졌다. 무게 증가 속도 상수 값은 고구마 당면이 가장 빨랐으며, 타피오카 당면이 가장 늦었다. 복원력은 동결건조한 고구마 당면이 감자, 옥수수, 타피오카 당면보다 우수하였다. 원료 배합 공정에서 전분대비 60%에서 70%로 물 첨가량을 높였을 때 물 첨가량이 많을수록 당면의 호화도가 높았다. 직경 1.0 mm의 굵기로 제조한 당면보다 직경 0.8 mm의 굵기로 제조한 동결 건조 당면의 복원력은 30%정도 높았으며, 수분을 많이 첨가하여 제조한 동결건조 당면의 복원력도 30% 좋았다. 따라서 당면의 두께와 수분 첨가량으로도 동결건조 당면의 복원력을 일부 개선시키는 효과는 있으나, 삶은 당면처럼 완전하게 복원되지는 않았다.

Keywords

References

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