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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Jeungpyun Added Paecilomyces japonica Powder according to Fermentation Time

발효시간에 따른 동충하초 첨가 증편의 품질특성

  • 박금순 (대구가톨릭대학교 외식산업학과) ;
  • 박어진 (가톨릭상지대학 호텔조리영양학과)
  • Published : 2004.12.01
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Abstract

This study was carried out to investigate the characteristic quality of jeungpyun added Paecilomyces japonica with different fermentation time. The volume of jeungpyun added Paecilomyces japonica was more increased after fermentation. The volume was decreased when the fermentation was progressed. The pH was 5.1 before fermentation and the pH decreased when the fermentation was progressed. Moisture content was more increased as the time of fermentation became longer. Hunter color test, L value and b value appeared the highest after 1st fermentation, and it appeared lesser when the time of fermentation became longer. In measurement of texture, hardness showed the highest value when 90 minutes passed after the 2nd fermentation. Gumminess and brittleness were tend to increase when it have longer fermentation time. In scanning electron microscopic observation, organization of sponges was tend to break down as the fermentation time was longer. Sensory properties showed that color intensity was more strong when second fermentation was progressed, and hardness, toughness, sourness were high when the fermentation time was longer. In conclusion overall acceptability of jeungpyun, 3$0^{\circ}C$, 3 hours after 1st fermentation and 2nd fermentation for 30 minutes, 35$^{\circ}C$ showed the most preference.

전통증편에 영양강화와 이용도를 확대시킬 목적으로 눈꽃 동충하초 증편을 제조하여 발효시간별 품질특성을 조사하였다. 발효시간을 달리 하여 제조한 동충하초 첨가 증편의 반죽의 부피변화는 발효전보다 발효 3시간과 2차 발효 30분의 부피가 더 증가하였으며 발효가 더욱 진행될수록 부피는 감소하였다. pH는 발효 전 pH 5.1로 발효가 진행될수록 감소하였으며 수분은 발효시간이 길어질수록 증가하였다 색도는 명도와 황색도는 1차 발효 후의 증편이 가장 높았으며 발효시간이 길어질수록 낮았다. 기계적 texture측정에서 견고성은 2차 발효 90분 후의 증편이 가장 높았으며 껌성과 부서짐성도 발효시간이 경과할수록 높아지는 경향을 보였다. 주사전자현미경 의 표면구조 관찰에서는 2차 발효 시간이 길어질수록 스폰지상의 조직이 파괴되어 기공이 뚜렷하게 나타나지 않았다. 관능검사에서 색의 강도는 2차 발효가 진행될수록 색의 강도가 강하다고 평가하였으며 단단한 정도, 질긴 정도, 쓴맛은 발효시 간이 길어질수록 높게 나타났다. 전반적인 기호도는 1차 발효만을 실시한 증편과 30분동안 2차 발효를 한 증편이 가장 좋은 선호도를 보여 동충하초 첨가 증편의 발효시간은 3$0^{\circ}C$에서 1차 발효 3시간 후와 35$^{\circ}C$에서 2차 발효 30분이 최적 발효조건임을 확인할 수 있었다.

Keywords

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