Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Instant Nuroong-gi Prepared Using a Microwave

Microwave를 이용한 즉석 누룽지의 품질특성

  • Published : 2009.10.30
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Abstract

We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

누룽지의 품질특성을 비교하기 위하여 증기솥 취반, 압력솥 취반 그리고 microwave를 이용하여 처리조건에 따라 제조한 누룽지를 평가 비교하였다. Microwave를 이용하여 제조된 누룽지는 수분함량, 색도측정, 물 결합능력, 점도측정, 침전물 생성량 및 탁도 측정, 관능평가를 분석한 결과 수분함량은 microwave을 이용하는 처리조건과 증기 및 압력을 이용한 취반조건에 차이는 발생 하지 않았다. 색도의 경우 증기솥 취반의 명도(L)가 64.70의 값으로 가장 밝은색을 나타내었으며 압력솥 취반은 값은 46.57로 나타나 가장 낮게 나타내었다. Microwave를 이용한 누룽지 및 시중에 판매되는 누룽지의 명도(L)는 55.70~56.74로 나타나 microwave처리시간별로 차이는 발생 하지 않았다. 물 결합능력은 microwave처리 시간이 증가 할수록 물 결합능력의 차이가 발생하며 이는 취반 중 수분건조가 이루어져 물 결합능력이 다소 낮아 졌다. 점도는 증기솥 취반누룽지의 점도가 가장 높았고 압력솥 취반누룽지의 점도가 가장 낮았으며 microwave를 이용하여 제조한 누룽지가 처리시간이 증가 할수록 누룽지의 점도가 낮아져 수분첨가량과 수분보 유량에 따라 변화하며 물 결합능력과 같이 수분건조에 의하여 품질의 변화가 나타났다. 침전물 생성량과 탁도는 취반조건에 상관없이 추출온도가 증가할수록 생성되는 침전물의 발생과 탁도가 증가하였고 추출 시 수용성 형태로 존재한 성분들이 가열처리로 취반방법에 따라 품질의 변화가 나타났다. 관능평가에서는 증기 및 압력을 이용한 취반방법보다 microwave을 이용하여 제조된 누룽지가 더 좋았다. 그러므로 microwave을 이용하여 제조한 누룽지가 기존에 제조되는 방식보다 식품산업에 이용하면 좋을 것이라고 판단되어진다.

Keywords

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