Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Physicochemical Characteristics of Rice Sourdough fermented with Omija Extract

오미자청을 이용한 쌀가루 Sourdough의 이화학적 특성

  • Byun, Jong-Beom (Dept. of Foodservice Management and Nutrition, Sangmyung University) ;
  • Lee, Jin-Sil (Dept. of Foodservice Management and Nutrition, Sangmyung University)
  • 변종범 (상명대학교 외식영양학과) ;
  • 이진실 (상명대학교 외식영양학과)
  • Received : 2015.07.30
  • Accepted : 2015.12.02
  • Published : 2015.12.31
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Abstract

In this study, the physicochemical characteristics of rice sourdough fermented with Omija extract were investigated. Rice sourdough was made with a 3 stage fermentation process. pH & total titratable acidity, numbers of yeast and lactic acid bacteria, and dough expansion rate were measured. In addition, an RVA was employed to study the pasting properties of rice sourdough. There was a significant (p<0.05) change in both the pH of rice sourdough, which decreased from 5.08 to 3.98, and total titratable acidity, which increased from 0.20 to 0.57 (0.1N NaOH mL), as fermentation time increased. The amount of yeast and lactic acid bacteria significantly increased from 6.73 to 7.65 log CFU/g, 6.93 to 7.65 log CFU/g, respectively(p<0.05). The expansion rate of rice sourdough fermented with Omija extract was higher than rice sourdough fermented without Omija extract. The initial pasting temperatures of rice sourdough fermented with Omija extract were decreased from $91.3^{\circ}C$ to 85.6. The final viscosity and setbacks decreased as fermentation time increased. These results suggest that Omija extract has a beneficial effect on increasing the expansion rate of rice sourdough as a substitute for wheat flour.

본 연구는 오미자청을 쌀가루에 첨가해 sourdough를 제조하여 이화학적 특성을 살펴봄으로써 제빵 이용 가능성에 대한 기초 자료를 얻기 위해 시도되었다. 오미자청, 비발효 쌀가루, 쌀가루 sourdough의 pH와 총산도, 효모와 유산균수, 팽창률, 호화 특성을 살펴보았다. 쌀가루 sourdough의 pH는 발효 시간이 경과할수록 유의적(p<0.05)으로 감소하는 경향을 보인 반면, 총산도는 유의적으로 증가하였다(p<0.05). 효모, 유산균수는 발효시간이 경과함에 따라 유의적으로 증가하는 경향을 보였다(p<0.05). 오미자청 쌀가루 sourdough의 최고 팽창률은 80%, 쌀가루로만 발효시킨 쌀가루 sourdough의 최고 팽창률은 52%인 것으로 나타났다(p<0.05). RVA에 의한 오미자청 쌀가루 sourdough의 호화 특성은 발효시간이 경과할수록 최종점도와 setback 값이 감소한 것으로 보아, 오미자청 쌀가루 sourdough를 이용 시 노화 지연 효과가 있을 것으로 사료된다. 따라서 본 연구의 결과로 보아 오미자청을 쌀가루 sourdough 발효 시 첨가해 줄 경우, 풍부한 효모와 유산균으로 인해 보다 위생적으로 안전하게 sourdough 제조가 가능할 뿐 아니라, 팽창률이 높아 제빵 시 이용할 경우 쌀가루의 단점은 개선시킬 수 있을 것으로 기대된다.

Keywords

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