Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics of Jeung-pyun with different amount of Makgeolli

막걸리 첨가량을 달리한 증편의 품질 특성

  • Kim, Jin-Seong (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Choi, JinHee (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Choi, Hae-Yeon (Department of Food Service Management and Nutrition, Kongju National University)
  • 김진성 (국립 공주대학교 외식상품학과) ;
  • 최진희 (국립 공주대학교 외식상품학과) ;
  • 최해연 (국립 공주대학교 외식상품학과)
  • Received : 2022.02.23
  • Accepted : 2022.03.21
  • Published : 2022.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the quality characteristics of Jeung-pyun with different amounts of Makgeolli (50, 100, 150, and 200 mL) were investigated, and standardization of the Jeung-pyun production process is suggested. Higher Makgeolli contents resulted in an increase in Jeung-pyun qualities such as the b value, air cell size, springiness, and cohesiveness, whereas Jeung-pyun characteristics such as the L values, pH, number of air cells, hardness, and gumminess significantly decreased. The specific volume was highest following method M-150, and the expansion rate was lowest following method M-200. Altering the Makgeolli content did not significantly differ in moisture content and b values. In the sensory evaluation results, the M-150 method produced the highest-ranking results for all tested items (i.e., overall acceptability, appearance, flavor, taste, and texture). Therefore, this study suggests that Jueng-pyun produced with the M-150 mixing ratio has excellent quality and sensory characteristics. Furthermore, the results of this study can be used as preliminary data for the standardization of Jueng-pyun production.

본 연구에서는 증편의 발효효모의 급원인 막걸리의 첨가량을 달리하여(50, 100, 150, 200 mL) 증편의 품질 특성과 관능적 특성을 평가하고 증편제조 표준화의 기초자료를 제시하고자 하였다. 막걸리 첨가량을 달리한 증편의 수분함량은 막걸리의 첨가량에 따른 수분함량의 유의적인 차이는 나타나지 않았다. 반죽과 증편의 pH는 발효가 진행됨에 따라 감소하다가 증숙 후 증가하는 경향을 나타내었으며, 막걸리 첨가량이 증가함에 따라 감소하였다. 증편의 L값은 막걸리의 첨가량이 증가할수록 감소하였고, a값은 막걸리 첨가량에 따른 유의적인 차이는 나타나지 않았으며, b값은 막걸리의 첨가량이 증가할수록 증가하였다. 증편의 비체적은 막걸리 첨가량이 증가할수록 증가하다가 M-150에서 최대치를 나타내었으며, 증편의 팽창률은 M-200이 가장 낮게 측정되었고 M-200을 제외한 다른 군간의 유의적인 차이는 나타나지 않았다. 기공수는 막걸리의 첨가량이 증가할수록 감소하였고, 기공의 크기는 막걸리 첨가량이 증가함에 따라 증가하였다. 증편의 경도는 막걸리의 첨가량이 증가함에 따라 감소하였다. 부착성(Adhesiveness)은 M-50의 부착성이 가장 크게 측정되었다. 증편의 탄력성(Springness)과 응집성(Cohesiveness)은 막걸리의 첨가량이 증가함에 따라 증가하였으며, 씹힘성은 막걸리의 첨가량이 증가함에 따라 증가하는 경향을 나타내었다. 검성은 막걸리의 첨가량이 증가함에 따라 감소하였다. 증편의 관능평가 결과 M-150이 검사를 실시한 모든 항목에서 가장 높은 점수를 나타내었다. 결론적으로, M-150군의 배합 비율로 증편을 제조하면 증편 내부의 기공형성이 가장 잘 이루어지고 특유의 식감과 향미를 부여하며, 이는 품질 특성 및 기호도에도 가장 바람직한 영향을 줄 것으로 사료된다. 또한, 본 연구는 향후 쌀 소비 촉진을 위한 다양한 증편연구에 기여할 수 있는 기초자료가 될 것으로 생각된다.

Keywords

References

  1. Choi ES, Chung LN. Quality characteristics of Jeung-pyun added with purple sweet potato. J. Korean Soc. Food Cult. 32: 323-331 (2017) https://doi.org/10.7318/KJFC/2017.32.4.323
  2. Choi YH, Jeon HS, Kang MY. Studies on processing aptitude of various additives on the preparation of Jeung-pyun. J. East Asian Soc. Diet. Life 6: 85-92 (1996)
  3. Choi CO, Shim KH, Nam JH, Chou OJ. The quality characteristics of Jeung-pyun using high yielding type rice and processing type rice. Korean J. Community Living Sci. 24: 221-231 (2013) https://doi.org/10.7856/kjcls.2013.24.2.221
  4. Datta AK, Sahin S, Sumnu G, Keskin SO. Porous media characterization of breads baked using novel heating modes. J. Food Eng. 79: 106-116 (2007) https://doi.org/10.1016/j.jfoodeng.2006.01.046
  5. Demirkesen I, Mert B, Sumnu G, Sahin S. Rheological properties of gluten-free bread formulations. J. Food Eng. 96: 295-303 (2010) https://doi.org/10.1016/j.jfoodeng.2009.08.004
  6. Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
  7. Jang JS, Park YS. Changes in properties of Jeung-pyun prepared with the addition of milk. Korean J. Food Cook. Sci. 23: 354-362 (2007)
  8. Jeong SY, Park MJ, Lee SY. Quality characteristics of brown rice Jeung-pyun. J. Korean Soc. Food Cult. 26: 86-93 (2011) https://doi.org/10.7318/KJFC.2011.26.1.086
  9. Kim YA, Ko JY, Yoo SR, Jang SJ, Kang SH, Han DW, Kim SH, Seo JH. Quality characteristics of white pan bread with different water types. Culi. Sci. & Hos. Res. 24: 104-112 (2018)
  10. Kim MS, Park JD, Lee HY, Kim JS. Effect of rice flour prepared with enzyme treatment on quality characteristics of rice cookies. J. Korean Soc. Food Sci. Nutr. 42: 1439-1445 (2013) https://doi.org/10.3746/JKFN.2013.42.9.1439
  11. Kim JM, Yoon HY. Quality characteristics of sourdough bread added different quantities of teff powder. Culi. Sci. & Hos. Res. 26: 30-44 (2020)
  12. Ko YS, Sim KH. Quality characteristics and antioxidant activity of jeung-pyun added with ju-bak powder. J. East Asian Soc. Diet. Life 24: 190-200 (2014)
  13. Lee HS, Kim SM. Quality characteristics of morning rolls added with makgeolli lees extract powder. J. Korean Soc. Food Cult. 25: 633-638 (2010)
  14. Lee J, Kim SM. Quality characteristics of Jeung-pyun manufactured with dutch coffee extracts. J. Korean Soc. Food Sci. Nutr. 48: 328-334 (2019) https://doi.org/10.3746/jkfn.2019.48.3.328
  15. Lee KO, Kim KB. Quality characteristics of jeungpyun added with blueberry powder. Culi. Sci. & Hos. Res. 24: 96-104 (2018)
  16. Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim GW. Composition of organic acids and physiological functionality of commercial makgeolli. Korean J. Food Sci. Technol. 43: 206-212 (2011) https://doi.org/10.9721/KJFST.2011.43.2.206
  17. Lee HJ, Lee KH. Study of characteristics of Jeung-pyun with leavening agent. J. Korean Soc. Food Cult. 27: 751-758 (2012) https://doi.org/10.7318/KJFC/2012.27.6.751
  18. Lee MW, Lee IS. Quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Korean J. Food Cook. Sci. 32: 178-187 (2016) https://doi.org/10.9724/kfcs.2016.32.2.178
  19. Lee KS, Park GS. Quality characteristics of bread containing sourdough using various grain flours. Korean J. Food Cook. Sci. 31: 264-279 (2015) https://doi.org/10.9724/kfcs.2015.31.3.264
  20. Na HN, Yoon S, Park HW, Oh HS. Effect of soy milk and sugar addition to jeungpyun on physicochemical property of Jeungpyun batters and textural property of Jeungpyun. Korean J. Food Cook. Sci. 13: 484-491 (1997)
  21. Nishita KD, Roberts RL, Bean MM. Development of a yeast-leavened rice-bread formula. Cereal Chem. 53: 626-635 (1976)
  22. Oh CH, Oh NS. Quality characteristics of Jeungpyun prepared by rice sourdough. J. Korean Soc. Food Sci. Nutr. 38: 1215-1221 (2009) https://doi.org/10.3746/JKFN.2009.38.9.1215
  23. Park JH. Quality characteristics of green tea Jeungpyun made with meringue. Korean J. Food Cook. Sci. 33: 37-44 (2017) https://doi.org/10.9724/kfcs.2017.33.1.37
  24. Park SR, Kim KM, Kim HS, Ra HN, Han GJ. Quality characteristics of Jeung-pyun using dry-milled rice flour prepared from different varieties with different particle sizes. J. Korean Soc. Food Cult. 33: 588-596 (2018) https://doi.org/10.7318/KJFC/2018.33.6.588
  25. Park JW, Park GH, Choi SY, Kim MY, Lee YJ, Lee CK, Lee YR, Lee JS, Jeong HS. Quality characteristics of Jeungpyun based on variety milling method and fermentation time. Korean J. Food Sci. Technol. 51: 127-132 (2019) https://doi.org/10.9721/KJFST.2019.51.2.127
  26. Park YS, Suh CS. Changes in pH, acidity, organic acid and sugar content of dough for Jeungpyun during fermentation. J. Korean Soc. Food Cult. 9: 329-333 (1994)
  27. Park YS, Suh CS. Changes in chemical properties of Jeungpyun product during fermentation. Korean J. Food Cook. Sci. 12: 300-304 (1996)
  28. Park YS, Suh CS. Changes in physical properties of jeungpyun during fermentation. J. Korean J. Food Cook. Sci. 13: 396-401 (1997)
  29. Shim EK, Kim HJ, Lee SJ, Kim MR. Quality characteristics of sulgidduk added with makgeolli. J. Korean Soc. Food Cult. 29: 605-614 (2014) https://doi.org/10.7318/KJFC/2014.29.6.605
  30. Shin DS, Lee EC, Choi JY, Oh SK, Park HY. Comparative analysis of quality properties by the particle size of rice flours according to cultivars. Korean J. Food Nutr. 30: 635-643 (2017) https://doi.org/10.9799/KSFAN.2017.30.4.635
  31. Sim SJ, Kweon M, Ryu HK. Quality characteristics of Korean steamed rice bread (jeungpyun) added with grains. Korean J. Community Living Sci. 29: 33-47 (2018) https://doi.org/10.7856/kjcls.2018.29.1.33
  32. Song JC, Park HJ, Shin WC. Change of takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Sci. Technol. 29: 895-900 (1997)
  33. Tsai CL, Sugiyama J, Shibata M, Kokawa M, Fujita K, Tsuta M, Nabetani H, Araki T. Changes in the texture and viscoelastic properties of bread containing rice porridge during storage. Biosci. Biotechnol. Biochem. 76: 331-335 (2012) https://doi.org/10.1271/bbb.110722
  34. Yoon SH. Quality characteristics of Jeungpyun with different ratios of makkulli leaven to water. Korean J. Soc. Food Cook. Sci. 19: 11-16 (2003)
  35. Yoo BS, Yun CS, Kim HA, Chang YH. Quality characteristics of white bread made with makgeolli sourdough. Korean J. Food Cook. Sci. 33: 94-103 (2017) https://doi.org/10.9724/kfcs.2017.33.1.94