한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제20권6호
  • /
  • Pages.575-580
  • /
  • 2004
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

노루궁뎅이 버섯 분말을 첨가한 설기떡의 품질특성

Quality Characteristics of sulgidduk added with concentrations of Hericium erinaceus powder

  • 윤숙자 ((사) 한국전통음식연구소) ;
  • 이미영 ((사) 한국전통음식연구소)
  • 발행 : 2004.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was carried out to investigate the characteristics of Hericium erinaceus sulgidduk. The moisture content of Hericium erinaceus powder sulgidduk showed no significant difference between the added Hericium erinaceus powder and control groups. The L value decreased as the Hericium erinaceus powder concentration increased. The 'a' and 'b' color values were increased significantly when the amount of Hericium erinaceus powder was increased. The hardness, cohesiveness, chewiness and gumminess decreased with increasing Hericium erinaceus powder addition. From the sensory evaluation, Hericium erinaceus sulgidduk with the additions of 3 and $6\%$ Hericium erinaceus powder were the most preferred with regard tochewiness, softness and overall acceptability. These results indicated that Hericium erinaceus sulgidduk with the addition of 3 and $6\%$ Hericium erinaceus powder have the best quality.

키워드

참고문헌

  1. Ota, S. Shiitake(Lentinus edodes) : New Food Ind., 26:49-54, 1984
  2. Yearul, KA and Shuichi, K : Dietary mushroom reduce blood pressure in spontaneously hypertensive rat. J. Nutr. Sci., Vitammol. 35:91, 1989 https://doi.org/10.3177/jnsv.35.91
  3. Yanmaguchi, M and Yearul, KA : Effect of Shiitake and maitake mushroom on blood pressure and plasma lipids of spontaneouly hypertensive rats. J. Nutr. Sci., Vitaminol. 33:341-345, 1987
  4. Chang, HY and Roh, MG : Physiological characteristics of Hericum ermaceus in sawdust media. korean J MycoL, 27:252-255, 1999
  5. Ahn, DK : Medicinal fungi in Korea. Korean J., ,Mycol. 27:252-255, 1999
  6. Mizuno, T, Wasa, T, Ito, H, Suzuki, C and Ukai, N : Antitumoractive polysaccharides isolated from the fruiting body of Hericum ermaceus: an edible and medicinal mushroom called yamabushitake or houtou. Biosci. Biotech. Biochemi., 56:347-348, 1992 https://doi.org/10.1271/bbb.56.347
  7. Yamabushitake, MT : Hericum ermaceus bioactive substances and medicinal utilization. Food Reviews Intemational., 11, 173-178, 1995 https://doi.org/10.1080/87559129509541027
  8. Kawagishi, H, Shimada, A, Hosokawa, S, Mori, H,Sakamoto, H, Ishiguro, Y, Sakemi, S, Bordner, J, Kojima, N and Furukawa, S : Erinacmes E, F and G stimulators of nerve growth factor(NGF)-synthesis from the mycelia of Hericum ermaceus Tetrahedron Letters, 37,7399-7402, 1996 https://doi.org/10.1016/0040-4039(96)01687-5
  9. Park, SH, Kim, OM and Lee, KR : Antimutagenic and quinone reductase inducing activites of Hericum erinaceus extracts. J. Korean Soc. Pood Sci. Nutr., 30:1287-1292, 2001
  10. Park, SH, Kim, JY, Chang, JS, Oh, EI, Kim, OM andBae, JT : Protective effect of Hericum emiaceus extractson hepatic injury induced by benzo(a)Pyrene in mice. J. Korean Soc. Food Sci. Nutr., 30:928-932, 2001
  11. 윤서석 : 한국의 전래생활, 수학사, 서울, 1983
  12. Kim, KS : Scientific Study for the Standardization of the Preparation Methods for Paeksolgi, 25(2):79, 1987
  13. Joung, HS : A study on the sensory quality of ssooksulgis added with mugworts, J. East Asian Soc. Dietaiy Life, 3(2): 175, 1993
  14. Park, MK, Lee, JM, Park, CH and In, MJ : Quality characteristics of sulgiduk Containg Chlorella Powder, J. Kor Soc. Food SCI. Nutr. 31(2):225, 2002 https://doi.org/10.3746/jkfn.2002.31.2.225
  15. Hong, HJ, KU, YS, Kang, MS, Kim, SD and Rhee, SJ : Preparation of sulgiduk added with green tea powder with response surface methodology, Kor J. Soc. FoodSCI. 15(3):216, 1999
  16. Lee, HJ, Chung, RW and Cha, GH : Sensory and Texture Characteristics of Chicksulgi using varied levels of arrowroot starch and different types of sweeteners Kor J. Soc. Food SCI. 18(3):372, 2002
  17. SAS : SAS/STAT User's Guide, SAS Institute, Inc., Cary, North Carolina, 1985
  18. Cho, JS, Choi, MY and Chang YH : Quality characteristics of sulgiduk added with Lentinus edodes sing powder J. East Asian Soc. Dietary Life, 12(1):55, 2002
  19. 윤숙자 : 한국의떡.한과 음청류, 지구문화사, 1998
  20. Kim, SI, Kim, KJ, Jung, HO and Han, YS: Effect ofMugort on the Extention of Shelf-Life of Bread and Rice Cake, Kor J. Soc. Food SCI. 14(1): 106, 1998
  21. Bourne, MC : Texture Profile analysis, J. Food Technology, 32:62, 1978
  22. 주현규 외 5인 : 식품분석법, 유림문화사, 1990
  23. 김광옥 외 3인 : 관능검사 방법 및 응용. p. 207-225, 신광출판사, 1993
  24. 이철호, 채수규, 박복상, 인진근 : 식품공업 품질관리이론, 유림출판사, p18, 1982