한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제44권9호
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  • Pages.1356-1363
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  • 2015
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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저장쌀이 즉석 쌀국수의 품질 특성에 미치는 영향

Effect of Stored Rice on Quality Characteristics of Instant Rice Noodles

  • 투고 : 2015.05.26
  • 심사 : 2015.07.07
  • 발행 : 2015.09.30
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초록

수확 후 장기간 저장되는 저장쌀의 쌀국수 분야로의 이용을 증대시키고 쌀국수 소재로서의 가능성을 평가하고자 일반미 쌀가루, 수확 후 저장한 쌀을 이용한 저장 쌀가루, 일반미와 저장 쌀가루를 혼합한 혼합 쌀가루의 이화학적 특성을 조사하고 이들 쌀가루를 60% 첨가한 즉석 쌀국수를 제조하였으며, 쌀국수의 조리품질과 관능적 품질 특성을 비교하였다. 원료 쌀가루의 수분결합능력은 저장 쌀가루와 일반미 혼합 쌀가루가 가장 높았으며, 호화점도에서 setback은 저장 쌀가루와 저장 쌀가루 및 일반미 혼합 쌀가루가 유의적으로 가장 높았다. 쌀국수의 조리 후 수분흡수율은 대조구로 사용한 일반미 쌀국수가 유의적으로 가장 높았으며, 수확후 저장한 쌀을 이용한 쌀국수는 대조구보다 조리 후 부피가 증가하였다. 일반미와 수확 후 저장한 쌀을 혼합하여 제조한 쌀국수는 조리수의 탁도가 대조구보다 높게 나타났다. 기계적 조직감에서 저장쌀만으로 제조한 쌀국수와 저장쌀 및 일반미를 혼합하여 제조한 쌀국수는 대조구보다 경도, 부착성, 탄력성 및 씹힘성이 낮은 조직감 특성을 나타내었다. 관능평가에서 전반적 기호도는 일반미 쌀가루만으로 제조한 대조구가 5.57로 유의적으로 가장 높게 평가되었다. 이상의 결과로부터 수확 후 저장한 쌀을 이용한 쌀국수는 일반미 쌀가루를 첨가함으로써 품질 개선을 기대하였으나 관능 특성에서 큰 차이는 없었다. 따라서 수확 후 저장한 쌀을 이용하여 즉석 쌀국수를 제조할 때 조리품질 및 조직감 향상을 위하여 일반미 쌀가루의 혼합량을 조절하는 것이 수확 후 저장쌀을 이용한 쌀국수 제조에 바람직하다고 생각된다.

The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.

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피인용 문헌

  1. Effect of Degree of Milling on Physicochemical Properties of Rice Flour and Rice Noodles vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1762
  2. 히카마 분말을 첨가한 제면의 품질 특성 vol.23, pp.5, 2015, https://doi.org/10.20878/cshr.2017.23.5.011
  3. 산미료 단독 처리가 떡볶이 떡의 저장기간 및 품질에 미치는 영향 vol.35, pp.6, 2015, https://doi.org/10.7318/kjfc/2020.35.6.613