한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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발효강황가루 첨가 수준이 카레소스의 항산화 및 관능적 특성에 미치는 효과

Effects of fermented Curcuma aromatica Salisb. powder addition levels on antioxidative and sensory characteristics of curry sauce

  • 라하나 (용인대학교 식품영양학과) ;
  • 변양수 (용인대학교 식품영양학과) ;
  • 박지현 (용인대학교 식품영양학과) ;
  • 김혜영 (용인대학교 식품영양학과)
  • Ra, Ha Na (Department of Food Science and Nutrition, Yongin University) ;
  • Byeon, Yang Soo (Department of Food Science and Nutrition, Yongin University) ;
  • Park, Ji Hyun (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Hae Young (Department of Food Science and Nutrition, Yongin University)
  • 투고 : 2017.04.13
  • 심사 : 2017.05.12
  • 발행 : 2017.06.30
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초록

본 연구에서는 기존의 레토르트 포장형 간편가정식용 카레소스의 커리가루 함량보다 일반강황 및 발효강황 가루의 첨가량을 각각 1%와 2% 강화시킨 간편가정식용 건강지향적 카레소스를 개발하여 항산화 및 관능적 특성을 분석하였다. 일반강황가루와 발효강황가루 첨가량이 강화된 카레소스의 색도 측정 결과, 명도 L값은 발효강황가루를 첨가한 시료군이 일반강황가루를 첨가한 시료군보다 유의적으로 어두운 것으로 측정되었으나(p<0.05), 대조군에 비해 실험군의 L값이 유의적으로 높아지는 결과를 보였다(p<0.05). 카레소스의 pH는 대조군이 5.93의 값으로 유의적으로 가장 높은 결과를 보였으며, 발효강황가루를 첨가한 시료군이 일반강황가루를 첨가한 시료군보다 유의적으로 낮은 pH를 나타내었다(p<0.05). 카레밥의 경도는 발효강황 2% 첨가군인 FC2가 42.67의 값으로 대조군 52.00와 비교하여 유의적으로 낮은 결과를 보였으며(p<0.05), FC1은 대조군의 경도에 비해 다소 낮아지는 결과를 보였으나 유의차는 없었다. 총 페놀함량 측정 결과, 일반강황 및 발효강황가루를 첨가한 시료군이 대조군에 비해 유의적으로 높은 결과를 보였으며(p<0.05), 발효강황가루 첨가 시료군이 일반강황가루 첨가 시료보다 유의적으로 높은 함량을 나타내었다(p<0.05). 관능적 특성강도 분석결과, 카레밥 고유의 맛은 발효강황 강화 시료군이 대조군에 비해 유의적으로 높게 평가 되었다(p<0.05). 매운맛과 쓴맛은 대조군과 비교하여 발효강황을 첨가한 FC1, FC2시료군이 유의차를 보이지 않았거나 더 약하게 평가되었다(p<0.05). 소비자 기호도 검사 결과, 발효강황 1% 강화 시료인 FC1의 카레 고유의 맛, 매운맛, 쓴맛 및 전반적 기호도 등은 대조군과 유의차를 보이지 않은 반면에 FC2는 대조군에 비해 유의차가 없거나 유의차는 있으나 약간 낮게 평가 되었다(p<0.05). 이와 같이 항균, 항염, 항암 등의 활성을 나타내는 강황을 이용하여 카레 고유의 맛은 지키면서도 매운맛 및 쓴맛을 개선할 수 있도록 발효하여 제조한 발효강황가루의 함량이 강화된 카레소스는 기존의 카레소스에 비해 항산화 활성이 높고, 소비자 기호도가 떨어지지 않는 것으로 조사되었다. 특히 발효강황가루 첨가량이 기존 커리가루 대비 1% 증가된 FC1의 경우, 관능적 특성강도 및 기호도 검사 결과에서 대조군 카레소스와 유의차를 보이지 않아 발효공정을 이용한 간편가정식용 가공식품의 관능적, 항산화적 품질 개선 및 제품의 고품질화를 통한 고부가가치화가 가능할 것으로 생각된다.

The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.

키워드

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