우엉을 첨가한 우엉죽의 개발에 관한 연구

A Study on the Development of Burdock Gruel

  • 홍인이 (세종대학교 조리외식경영학과) ;
  • 최수근 (경희대학교 조리.서비스경영학과)
  • Hong, In-Iy (Dept. of culinary and food service management, SeJong University) ;
  • Choi, Soo-Keun (Dept. of culinary and service management, Kyunghee University)
  • 투고 : 2012.12.06
  • 심사 : 2014.01.30
  • 발행 : 2014.02.28

초록

본 연구는 우엉을 쌀에 적용하여 건강에 유용한 영양과 기능성을 효과적으로 섭취할 수 있도록 우엉 첨가 죽을 제조하여 기계적 특성검사 및 관능검사를 하였다. 그 결과로 수분은 생 우엉 첨가죽의 경우 첨가량이 증가함에 따라 함께 증가하였고, 우엉가루 첨가 죽은 감소하는 경향을 보였다. 색도는 두 그룹모두 첨가량이 증가 할수록 명도는 낮아졌고, 적색도와 황색도는 증가하였으며, pH역시 두 그룹모두 첨가량이 증가함에 따라 감소하였다. 당도는 생 우엉 첨가죽의 경우 첨가량이 증가함에 따라 감소하는 경향을 보였고, 우엉가루 첨가 죽은 증가 하였다. 퍼짐성은 생 우엉 죽은 첨가량이 많을수록 증가하였고, 우엉가루 첨가 죽은 감소하였다. 특성차이검사에서는 생 우엉 4.0% 군이 우엉의 향(5.20), 떫은맛(4.90)에서 가장 강하게 나타났고, 우엉가루 1.2% 군은 색의 강도(6.45), 입자감(5.85), 구수한 맛(5.05), 떫은맛(4.90), 농도(6.00), 뒷맛(5.85)에서 가장 강한 값을 보였다. 기호도 검사에서는 우엉가루 0.6% 군이 외관(5.62), 향(5.68), 맛(5.70), 질감(5.62)에서 높이 평가 되었으나 전체적기호도에서는 생 우엉 3.0% (5.76)군이 가장 높이 평가 되었고 우엉가루 첨가 죽에서는 우엉가루 0.6% (5.73)군이 높게 평가되었다. 이상의 연구 결과 생 우엉은 3%, 우엉가루는 0.6%를 첨가했을 때 관능 및 기계적 품질특성의 향상이 가능한 적절한 첨가수준으로, 전체적기호도에 긍정적 영향을 미친다고 생각된다. 값싸고 영양적으로 우수한 우엉을 쌀에 적용하여 주식으로의 활용 가능성을 확인하였다.

The purpose of this study is to develop value-added functional gruel by adding fresh burdock & burdock powder. For burdock, we put fresh burdock(1.0, 2.0, 3.0, 4.0%) and burdock powder(0.3, 0.6, 0.9, 1.2%) into burdock gruel and get results from mechanical tests and sensory tests. Moisture content of fresh burdock gruel increased with more addition of fresh burdock, while burdock powder gruel had less moisture content as the addition of burdock powder increased. Lightness and pH decreased in both groups as more amount of burdock was added. From the result of an attribute difference test, 4% fresh burdock gruel showed the strongest burdock flavor and astringent taste. Among the burdock powder groups, the gruel added with 1.2% burdock powder scored the highest point in color intensity, graininess, savory taste, astringent taste, thickness and aftertaste. For overall acceptability, the gruel added with 3% fresh burdock scored the highest point and the gruel added with 0.6% burdock powder was the highest among the burdock powder groups. Based on the results of this study, the gruel added with 0.6% burdock powder and the gruel added with 3% fresh burdock were the optimum for their good characteristics and overall acceptability when produced.

키워드

참고문헌

  1. 김훈.박진한.이재혁.김명규.김대근.임종필.홍승헌.안지영(2005) 본초생약학. 신일상사, 92-94, 서울.
  2. 동아닷컴. 2012. "[Food&Dining 3.0/개발 뒷이야기]동원 F&B '양반죽'". 08월 22일. Available from: http://news.donga.com/3/all/20120821/48772126/1
  3. 안덕균(1998) 원색한국본초도감. 교학사, 21, 서울.
  4. 汪昻[저].서부일.변성희[공편저](1999) 國譯本草備要. 일중사, 490-491, 서울.
  5. 程國强(2010) 精编 本草網目 彩色圖典. 内蒙古人民出版社, 113-114, 북경.
  6. 한억(1995) 죽류 제품의 산업화 동향과 전망. 식품기술. 8(4):139-162.
  7. 홍진숙.박혜원.박란숙.명춘옥.신미혜(2012) 식품재료학. 교문사, 9, 서울.
  8. Chalcarz, W.Urbanowicz(1984) Evaluation of technological potential of pomances from the production of juice from burdock. Hreba Pol. 30(2):109-130.
  9. Chen FA, Wu AB, Chen CY(2004) The influence of different treatments on the free radical scavenging activity of burdock and variations of its active components. Food Chem. 86:479-484. https://doi.org/10.1016/j.foodchem.2003.09.020
  10. Cho HC.Ahn CK.Yum CA(1996) A study on the preference of Hobakjok upon matrial and mixing ratio change. Korean Soc. Food&Cookery Sci. 12(2):146.
  11. Cho MS.Lee JS.Hong JS(2008) Quality Characteristics of Sulgidduk with Paprika. Korean J. Food Cookery Sci. 24(3):333-339.
  12. Han SJ.Koo SJ(1993) Study on the Chemical Composition in Bamboo Shoot, Lotus Root and Burdock - Free Sugar, Fatty Acid, Amino Acid and Dietary Fiber Contents -. Korean J. Food Cookery Sci. 9(2):82-87.
  13. Kim JS.Kim JY.Yang JY(2011) The quality Characteristics of Saccharified Cherry Tomato Gruel Prepared with Rice Mash. Korean J. Soc. Food Cookery Sci. 27(6):755-762. https://doi.org/10.9724/kfcs.2011.27.6.755
  14. Kim JS.Kim JY.Jang YE(2012) The Quality Characteristic and Antioxidant Properties of Saccharified Strawberry Gruels. J.Korean Soc Food Sci Nutr. 41(6):752-758. https://doi.org/10.3746/jkfn.2012.41.6.752
  15. Kim JS.Sohn JW.Yun CA(1996) Sensory Characteristics of White and Black Sesame Gruels with Different Mixing Ratio and Decortication. Korean J Soc Food Sci 12:547-556.
  16. Kim JW.Lee JW(1999) Manufacturing and Characteristics of Yoghurts from Milk Added with Domestic Nuts. J Arri Sci Chungnam Nat'l Univ. Korea. 26(!):39-49.
  17. Kim JW.Sung KH(2010) A Study on Quality Characteristics of Kiwi Fruit-Gruel with Added Kiwi Concentrate. J East Asian Soc Dietary Life. 20(2):313-320.
  18. Kim MK.Kim YM.Lee HJ.Choi EY(2010) Optimization of Muffin Preparation by Addition of Dried Burdock (Arctium lappa L) Powder and Oligosaccharide by Response Surface Methodology. Korean J. Soc. Food Cookery Sci 26(5):575-585.
  19. Lee GC.Kim SJ.Koh BK(2003) Effect of Roasting Condition on the Physicochemical Properties of Rice Flour and the Quality Characteristics of Tarakjuk. Korean J. Food Sci. Technol. 35(5):905-913.
  20. Lee Gc.Kim JE.Kim YS(2006) Enzyme-Resistant Starch Content, Physical and Sensory Properties of Tarakjuk (Milk-Rice Porridge) with Different Amylose Content. Korean J. Food Culture. 21(2):171-178.
  21. Lee JM.Choi NS.Oh JE(2002) Quality Characteristics of Nochaborijook Changes According to the Different Type of Thawing and Storage. Korean J. Food Culture. 17(1):90-95.
  22. Lim JH.Jung MC.Mun KD(2005) Purification and Characterization of Polyphenol Oxidase from Burdock (Arctium lappa L.). Korean J. Food Preserv. 12(5):489-495.
  23. Maruta Y.Kawabata J.Niki R(1984) Antioxidant caffeolyquinic acid derivatives in the roots of burdock (Arcticum lappa L). J Agric Food Chem. 43(10):2592-2592.
  24. Min ES.Cho JS(2009) Quality Characteristics of Gugija.Heukimja Jook Containing Different Levels of Black Sesame Powder. Korean J. Soc. Food Cookery Sci 25(1):106-118.
  25. Park BG(2009) Quality Characteristics of Sulgidduk by the addition of Burdock. MS Thesis, Sejong Univ. 22-36, Seoul.
  26. Park BH.Cho HS(2009) Quality Characteristics of Jook Prepared with Lotus Root Powder. Korean J. Home Economics Association. 47(3):79-85.
  27. Park JL.Kim JM.Kim JG(2003) A study on the optimum ratio of the ingredients in preparation of black sesame gruels. Korean J. Soc. Food Cookery Sci. 19(6):685-693.
  28. Park SJ.Seong DH.Park DS.Kim SS.Gou J.Ahn JH.Yoon WB.Lee HY(2009) Chemical Compositions of Fermented Codonopsis lanceolata, J Korean Soc Food Sci Nutr. 38(3):396-400. https://doi.org/10.3746/jkfn.2009.38.3.396
  29. Ryu SY.Cho YS.Cho YK.Jung AR.Shin JH.Y대 IO.Joo NM.Han YS(2007) The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds. Korean J. Food Cookery Sci. 23(6):832-838.
  30. Seo BH.Sung KH(2008) A study of preparing gruel and quality characteristics of tomato gruel. Korean Academy of Food service Industry and Management. 4:63-78.
  31. Shin KE(2009) Quality Characteristics of Tarakjuk added with Ginseng(Panax ginseng C. A. Meyer). MS Thesis, Kyunghee Univ. 37-70, Seoul.
  32. Yang MY.Son JW.Cho AY(1996) Effect of Different Mixing Ratio and Cooking on Sensory and Nutritional Characteristics of Jeonbok- and Obunjaki-Jooks. Korean J. Soc. Food Sci. 12(3):353-360.
  33. Yun SJ(1999) Sensory and Quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin. Korean J. Soc Food Sci. 15(6):586-590.