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논문 상세정보

트레할로스 및 효소제 첨가가 백설기 품질에 미치는 영향

Effect of Added Trehalose and Enzymes on the Qualities of Backsulgie

초록

본 연구에서는 백설기의 품질변화를 최소화할 수 있는 방안으로 효소제(BS-300 0.3%)와 트레할로스(trehalose 3%, 6%)를 첨가한 6가지의 백설기를 제조하여 품질변화를 관찰하였다. 쌀가루의 RVA호화특성을 조사한 결과, 효소제와 트레할로스를 첨가한 쌀가루는 가공의 안정도가 높아지고, 노화도가 감소되는 것으로 나타났다. DSC를 이용하여 백설기의 노화정도를 비교한 결과, 효소제와 트레할로스를 첨가한 시료에서 노화억제 효과가 나타났고 효소제와 트레할로스 6%를 함께 첨가한 시료에서 가장 큰 효과가 나타났다. 제조한 백설기의 저장기간에 따른 품질변화는 효소제와 트레할로스의 병행처리가 보수성을 향상시키며 색도 및 경도 변화를 억제하는 것으로 나타났다. 따라서 백설기의 품질개선에 가장 효과적인 배합비는 효소제 0.3%와 트레할로스 6%가 함께 첨가된 백설기로 나타났다.

Abstract

This study investigated changes of quality during storage period with 6 types of Backsulgie manufactured by adding enzyme (BS-300 0.3%) and trehalose (3%, 6%) to minimize the changes of quality and tried to determine their optimal combination ratio. When Rapid Visco Analyzer (RVA) gelatinization properties of rice powder were examined, adding both of enzyme and trehalose to the powder increased stability of process and reduced retrogradation. In comparison of the degree of retrogradation of Backsulgie by using Differential Scanning Calorimetry (DSC), the sample with enzymes and trehalose suppressed retrogradation. Moreover, the retrogradation effect became larger by using both of enzyme and trehalose and it was the largest in the sample with 0.3% enzyme and 6% trehalose. Enzyme and trehalose added to Backsulgie were found to improve water retention, to minimize changes of texture and color during storage of Backsulgie. Therefore, optimal combination ratio of Backsulgie is 0.3% enzyme with 6% trehalose added Backsulgie.

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이 논문을 인용한 문헌 (8)

  1. Choi, Song-Yi ; Jeong, Se-Hee ; Jeong, Myung-Seop ; Park, Ki-Hwan ; Jeong, Young-Gil ; Cho, Joon-Il ; Lee, Soon-Ho ; Hwang, In-Gyun ; Bahk, Gyung-Jin ; Oh, Deog-Hwan ; Chun, Hyang-Sook ; Ha, Sang-Do 2012. "A Monitoring for the Management of Microbiological Hazard in Rice-cake by Climate Change" 한국식품위생안전성학회지 = Journal of food hygiene and safety, 27(3): 301~305 
  2. Park, So-Ra ; Lee, Jeung Hee 2013. "The Quality Characteristics of Backsulgi with Dough Ripe Stage Rice and Yellow Ripe Stage Rice" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(4): 353~359 
  3. Lee, Joon-Kyoung ; Oh, Sung Hoon ; Lim, Jae Kag 2013. "Effects of Tapioca Starches on Quality Characteristics of Rice Cookies" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(5): 469~478 
  4. Lee, Ung-Soo ; Kwon, Sang-Chul 2013. "The Application of the HACCP System to Korea Rice-cake" 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, 14(11): 5792~5799 
  5. Kim, Young-Ja ; Lee, Jeong-Hoon ; Chung, Koo-Chun ; Lee, Si-Kyung 2014. "Effect of Trehalose on Rheological Properties of Bread Flour Dough" 한국식품과학회지 = Korean journal of food science and technology, 46(3): 341~346 
  6. Lee, Ung-Soo ; Kwon, Sang-Chul 2014. "The Study on the Microbiological Limitation Standards Setting of Handmade Rice-cake by Steam Processing" 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, 15(7): 4310~4317 
  7. Park, Young Mi ; Yoon, Hye Hyun 2014. "Quality Characteristics of Sulgitteok Using Dry Non-Glutinous Rice Flour with Added Various Sweeteners" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(5): 517~525 
  8. Kim, Young-A ; Shim, Hye-Ryoun ; Rho, Jeonghae 2015. "Effect of Oligosaccharides on Retrogradation of Sulgidduk" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 25(3): 513~524 

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