Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Effect of Combisteamer Oven Cooking Condition on Quality Characteristics of Pork Cutlets

콤비스티머 오븐조리조건이 돈가스 품질 특성에 미치는 영향

  • Kim, In-Chul (Dept. of Food and Nutrition, GangneungWonju National University)
  • 김인철 (강릉원주대학교 식품영양학과)
  • Received : 2011.05.16
  • Accepted : 2011.07.07
  • Published : 2011.07.31
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Abstract

Deep-frying pork cutlets contains high fat and calories and can cause obesity, even though it has a high preference among young consumers in Korea. In this study, we have investigated the use of oven cooking method and is studying quality characteristics of pork cutlets for the contribute to improving national health. For the replace the deep-frying method, the pork cutlet was using canola oil added brown crumbs and optimization the oven cooking time, temperature, relative humidity, fan speed. The fat content and calories of oven pork cutlet reduced by 55.4% and 28.6% respectively(P<0.05), when compared to frying method. In a color experiment, texture characteristics and separation ration of batter, oven pork cutlet has no difference(P>0.05), in a sensory characteristics, overall taste has no different (P>0.05) with frying pork cutlet. Therefore, if pork cutlet cooking by oven with optimized condition, without impoverishment of consumer's preference because of the taste similarity with frying pork cutlet and these results may be helpful to people who need dietary treatment.

돈가스는 청소년층이 선호하는 메뉴이지만 기름에 튀겨 조리하므로 지방함량과 칼로리가 높아 비만을 유발할 수 있는 메뉴이다. 본 연구에서는 이러한 점을 개선하여 국민건강에 기여하고자, 오븐을 이용한 돈가스의 조리 방법 개발 및 이에 따른 돈가스의 품질 특성을 연구하였다. 기름조리 방법을 대체하기 위하여, 갈색 생 빵가루에 카놀라 오일을 혼합하여 돈가스를 제조하였고, 오븐 조리시간, 온도, 습도, 팬 스피드를 최적화하였다. 기름조리 돈가스 대비 오븐조리 돈가스의 지방 함량과 칼로리는 55.4%, 28.6% 유의적으로 감소하였다(P<0.05). 색도와 조직감, 베터 분리율 분석에서 유의차가 없었으며(P>0.05), 관능평가 에서도 전체적인 맛 항목 등에서 유의차가 없었다(P>0.05). 따라서 돈가스를 최적화된 조건으로 오븐 조리한다면, 기름 조리 돈가스와 맛이 유사하여 고객의 선호도를 유지하고, 다이어트를 필요로 하는 사람들에게 유용할 것으로 기대된다.

Keywords

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