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발효 백미와 현미를 이용한 국수제조 및 품질특성

Noodle Development and Its Quality Characteristics Using Fermented White and Brown Rice

  • 서민정 (동아대학교 Medi-Farm 산업화 연구사업단) ;
  • 강병원 (동아대학교 Medi-Farm 산업화 연구사업단) ;
  • 박정욱 (동아대학교 Medi-Farm 산업화 연구사업단) ;
  • 김민정 (동아대학교 생명공학과) ;
  • 이혜현 (동아대학교 생명공학과) ;
  • 정영기 (동아대학교 Medi-Farm 산업화 연구사업단)
  • Seo, Min Jeong (Medi-Farm Industrialization Research Center, Dong-A University) ;
  • Kang, Byoung Won (Medi-Farm Industrialization Research Center, Dong-A University) ;
  • Park, Jeong Uck (Medi-Farm Industrialization Research Center, Dong-A University) ;
  • Kim, Min Jeong (Department of Biotechnology, Dong-A University) ;
  • Lee, Hye Hyeon (Department of Biotechnology, Dong-A University) ;
  • Jeong, Yong Kee (Medi-Farm Industrialization Research Center, Dong-A University)
  • 투고 : 2012.08.17
  • 심사 : 2012.10.09
  • 발행 : 2012.10.30

초록

쌀을 이용하여 국수제조에 한계점을 개선하기 위하여 다양한 영양소를 함유한 현미를 사용하여 이를 발효한 후 국수를 제조하여 특성을 확인하였다. 국수는 백미와 현미를 이용하여 백미국수, 발효백미국수, 현미국수, 발효현미국수를 각각 제조하여 사용하였다. 제조된 국수의 일반성분 분석 결과 발효하였을 때 조단백질 함량은 증가 되었으며, 조지방, 탄수화물의 함량은 감소하였다. 또한 수분의 함량은 현미국수가 백미보다 2배 이상의 함량을 보였으며 발효하였을 때 약간 감소하는 것을 확인하였다. 색도는 발효함에 따라 약간의 변화는 있었으나 유의적인 차이는 나타나지 않았다. 조리시 중량, 부피는 증가하였으나 백미로 만든 국수에서 그 변화가 가장 낮았으며, 조리된 국물의 탁도는 백미로 만든 국수에서는 높게 나타났지만 다른 국수에서는 일정한 탁도를 나타내었다. 조리된 국수의 texture은 조리시에 수분의 함유로 조직이 부드러워짐에 따라 대부분 감소되었으나, 발효함에 따라 탄성도는 증대되었다. 따라서 영양학적 성분을 다량 함유하는 현미를 이용한 발효현미국수를 제조함으로서 쌀을 이용한 국수제조의 단점을 개선하고 현대인의 기호도에 적합한 쌀 가공식품으로의 개발이 가능하다고 사료된다.

To address the limitations of manufacturing noodle products using rice, brown rice noodles were created by the fermentation of brown rice containing several nutrients and the quality of these noodles were evaluated. White rice noodles, fermented white rice noodles, brown rice noodles, and fermented brown rice noodles were developed using white rice and brown rice, respectively. We found that the content of crude proteins present in the noodles during the fermentation process increased and the content of crude fat and carbohydrates in the noodles was reduced. In addition, the water content of brown rice noodles was twofold higher than that of white rice, although under fermentation conditions, the water content of brown rice noodles decreased slightly. A slight change of chromaticity was observed during the fermentation process. In cooking, the weight and volume of the noodles increased, with the change being lowest in noodles based on white rice. White rice-based noodles exhibited significantly higher turbidity in the cooked noodle soup, while other noodle products showed relatively constant turbidity. Most of the products showed a decreased texture, becoming soft with cooking; however, the elasticity of the cooked products increased. Our results suggest that the disadvantages of producing rice noodles can be overcome by the development of fermented brown rice noodles containing a variety of nutritional components. This would potentially develop a market for rice-based manufactured foods that appeal to modern preferences.

키워드

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피인용 문헌

  1. Effects of Rice Flour Milling Types and Addition Methods on Rheological and Sensory Properties of Surimi Products vol.46, pp.2, 2013, https://doi.org/10.5657/KFAS.2013.0139