초록 ▼

○ 연구결과
대표적인 전통 한과인 약과 및 다식의 대중화를 위한 품질 향상의 일환으로 제품의 저장, 유통 중 주된 품질 열화 현상으로 알려져 있는 조직감 경화 현상을 지연시키고자 하였다. 이에 물성 개량용 첨가물 적용, 공정변수 조절, 가식성 필름 소재 적용 등의 방법에 의해 제조된 약과와 다식제품을 25℃에서 저장하면서 저장에 따른 제품의 물리 화학적, 관능적 특성 변화를 분석하였다. 기존 약과 및 다식반죽에 사용해 온 당 용액을 종류에 따라 구분하여 적용함으로써 25℃에서 4주간 저장 후의 경도를 20 ∼ 40% 범위에서

○ 연구결과
대표적인 전통 한과인 약과 및 다식의 대중화를 위한 품질 향상의 일환으로 제품의 저장, 유통 중 주된 품질 열화 현상으로 알려져 있는 조직감 경화 현상을 지연시키고자 하였다. 이에 물성 개량용 첨가물 적용, 공정변수 조절, 가식성 필름 소재 적용 등의 방법에 의해 제조된 약과와 다식제품을 25℃에서 저장하면서 저장에 따른 제품의 물리 화학적, 관능적 특성 변화를 분석하였다. 기존 약과 및 다식반죽에 사용해 온 당 용액을 종류에 따라 구분하여 적용함으로써 25℃에서 4주간 저장 후의 경도를 20 ∼ 40% 범위에서 조절할 수 있었다.
또한 gellan gum, xanthan gum, monoglyceride, polydextrose 등 물성개량제를 첨가함으로써 약과와 다식 자체의 조직감을 조절하는 한편 저장에 의한 조직감 경화 현상을 개선할 수 있었다. 즉 사용한 물성개량제의 종류와 농도에 따라 25℃, 4주 저장한 약과 및 다식의 조직감 경화가 20 ∼ 50% 범위에서 억제되었다. 약과와 다식의 주요 생산공정을 해석하여 제품의 품질에 미치는 영향을 분석하고 집청 조건의 최적화 등 효율적인 생산공정을 제시하였다. 또한 적정 가식성 필름 소재를 선정하고 적용 방법, 농도, 온도 등의 조건들을 최적화함으로써 저장에 따른 약과 및 다식의 조직감 경화 현상을 지연시킴과 동시에 제품의 윤기를 증가시키는 등 관능적인 품질 요인을 개선할 수 있었다.

Abstract ▼

IV. Results and Recommendation
Part 1. Technology development for quality enhancement of Yackwa
Yackwa is a Korean traditional fried cake made from wheat flour, honey and other ingredients such as sesame oil, ginger extract and so on. The typical process of Yackwa includes mixing and kneading

IV. Results and Recommendation
Part 1. Technology development for quality enhancement of Yackwa
Yackwa is a Korean traditional fried cake made from wheat flour, honey and other ingredients such as sesame oil, ginger extract and so on. The typical process of Yackwa includes mixing and kneading of ingredients, molding, deep fat frying and syrup-dipping processes. Though it is a fried product, it has been reported that the major quality deterioration during storage is not oil rancidity but texture hardening due to water loss despite high oil content ranged from 11.5 to 28.7% because of unique syrup-dipping process. The syrup-dipping process has been suggested to provide a kind of barrier to Yackwa that prevent oil in Yackwa from direct contact with oxygen among atmosphere during long-term storage. The major quality deterioration of Yackwa includes texture hardening due to moisture loss during storage.
To retard the texture hardening during storage, effects of syrup for dough preparation and dipping process, and effects of gums and/or emulsifiers as texture-modifiers were studied. To study the effects of syrup for dough preparation and dipping process, low D.E.(D.E. 20 ∼ 25), medium D.E.(D.E.40 ∼45), high D.E.(D.E. 60 ∼ 65) and oilgosaccharide were applied. Hardness of Yacwka prepared with high D.E. syrup showed the lower value than other syrups. Similar results were obtained by use of high D.E. syrup for dipping process. These results suggest that texture hardening during storage could be reduced by use of optimal syrup for dough preparation and syrup dipping.
The effects of gums and emulsifiers, as texture modifiers, on quality attributes of Yackwa during storage were studied in order to enhance the storage quality by retarding the texture hardening. To this purpose xanthan gum and gellan gum were selected considering good water binding capacity and excellent stability to process variables i.e. heat and pH. As emulsifiers, distilled monoglyceride and mono-diglyceride gums were selected considering their primary usage in baking industry as antistaling agent. Initial hardness of xanthan gum and gellan gum-treated Yackwa were lower than control. Hardness of control was increased from 1.8 to 2.6 folds after 4 weeks storage at 25℃.
The hardness was significantly decreased by addition of gums or emulsifiers (P<0.001). Even after 4 weeks storage, texture of gum-treated Yackwa was the same with the initial hardness of control. Approximately, 12 ∼ 28% higher levels of water content than control was observed in gums or emulsifiers-treated Yackwa, suggesting that the increased moisture content is a possible reason for retarding hardness. In addition, changes of surface color during storage were reduced by application of gums and emulsifiers. Combination use of gellan gum and monoglyceride also successfully retards the texture hardening during storage.
These results showed that the use of gums and emulsifiers as texture modifiers enhance the storage quality of Yackwa by decreasing hardness and surface color changes during storage. From the results of acceptance test, palatability for gellan gum and monoglyceride-treated Yackwa were superior to control product in appearance, flavor, taste, texture and overall acceptability factors.
To optimize the process variables, the effects of process variables, i.e. dimension of Yackwa, frying oil, syrup-dipping conditions on quality attributes of Yackwa were studied. As diameter of Yackwa was reduced, oil uptake rate was increased. Syrup absorption rate was also varied according to changes in dimension of Yackwa. Hardness of Yackwa with different diameter was correlated with syrup absorption amounts (r2=0.99). From these results, in case of development of one-bite size Yackwa product, increased oil contents and hardness by reduction of dough size should be considered. Effects of frying oils on storage quality of Yackwa were negligible comparing with effects of syrup dipping process. Acid values and peroxide values of Yackwa with syrup dipping showed much lower value than that of Yackwa without syrup dipping process indicating syrup dipping process retard the lipid oxidation of Yackwa. Effects of syrup dipping temperature and time on hardness of Yackwa were also studied.
Effects of edible film coatings on quality attributes of Yackwa were studied to retard the texture hardening during storage. Edible film coatings have been used in various food products as moisture or oxygen barriers to enhance the storage quality. From various edible film materials, carbohydrate based film materials were selected considering effects on appearance and sensory characteristics of Yackwa. Among 4 edible film materials, gellan gum was selected. Yackwa samples coated with 0 ∼ 1.0 % of gellan gum solutions by dipping process were stored at 25 ℃ for 4 weeks. Application of gellan gum coating reduced the weight and gloss loss of Yackwa during storage. Gellan gum coating also retarded the texture hardening and oil rancidity during storage.
Part 2. Technology development for quality enhancement of Dasik To study the technology development for quality enhancement of Dasik, pine pollen Dasik and black sesame Dasik were selected as model Dasik. Sensory evaluation of fresh and stored Dasik showed that the major quality deterioration of pine pollen Dasik and black sesame Dasik is texture hardening during storage. Due to high lipid contents of black sesame, oil rancidity of black sesame Dasik during long term storage was also considered. To study the effects of syrup for Dasik preparation, low D.E.(D.E. 20 ∼ 25), medium D.E.(D.E.40 ∼ 45), high D.E.(D.E. 60 ∼ 65) and oilgosaccharide were applied.
Pine pollen Dasik and black sesame Dasik with different syrup were stored at 25 ℃ for 4 weeks. Use of high D.E. syrup for Dasik preparation retarded the texture hardening during storage. Surface colors of pine pollen Dasik and black sesame Dasik were not affected by application of different syrup for Dasik preparation. The effects of polydextrose, as a texture modifier, on quality attributes of Dasik during storage were studied in order to enhance the storage quality by retarding the texture hardening. Hardness of pine pollen Dasik was lowered by addition of polydextrose during storage. However, lightness of pine pollen Dasik was decreased by addition of polydextrose. Effect of antioxidant on oil rancidity of black sesame Dasik was studied during storage at 37 ℃. Oil rancidity of black sesame Dasik was significantly reduced by addition of 0.02 % and 0.1% of tocopherol, the natural antioxidant. To optimize the process variables, the effects of process variables, i.e. dimension of Dasik, particle size of raw materials and coating oils on quality attributes of Dasik were studied. As diameter of Dasik was reduced, hardness, gumminess and chewiness of Dasik were decreased. To study the effects of particle size on quality attributes of Yackwa, black sesame powder was fractionated. Black sesame Dasik made of fractionated powder showed lower hardness and gumminess than control. Effects of edible film coatings on quality attributes of Dasik were studied to retard the texture hardening during storage. From various edible film materials, bee's wax and gellan gum were selected. Dasik samples coated with 0 ∼ 1.0 % of gellan gum solutions or 5 ∼ 20 % of wax solution by dipping process were stored at 37 ℃. Application of wax or gellan gum coating reduced the weight loss Dasik during storage. Wax and gellan gum coatings also retarded the texture hardening during storage. However, flavor and surface color of pine pollen Dasik and black sesame Dasik were changed by wax coating due to it's unique aroma and color characteristics.
Part 3. Sensory evaluation of Yackwa and Dasik
Sensory characteristics of Yackwa fried with rice bran oil, soybean oil and corn oil were evaluated. In terms of various sensory characteristics, i.e. color uniformity, sweetness, hardness, and adhesiveness, effects of frying oil were negligible comparing with effects of syrup dipping process. Sensory evaluation of Yackwa with different syrup for dough preparation and syrup dipping process showed that use of high D.E. syrup decreased the hardness, stickiness of Yackwa and increased the sweetness. Addition of xanthan gum and gellan gum retarded the texture hardening during storage. Sensory characteristics of pine pollen Dasik and black sesame Dasik were evaluated in terms of aroma, appearance, taste, texture. Comparison of sensory characteristics of fresh and stored pine pollen Dasik and black sesame Dasik, hardness and coarse degree were significantly increased by storage. Effects of syrup with different D.E.value on quality attributes of pine pollen Dasik and black sesame Dasik were studied. Sensory evaluation on pine pollen Dasik prepared with high D.E. syrup showed that high D.E. syrup increased sweetness and decreased the hardness and coarse degree. Similar results were obtained by sensory evaluation on black sesame Dasik.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 15
• CONTENTS ... 22
• 목차 ... 25
• 제 1 장 연구개발과제의 개요 ... 28
• 제 2 장 국내외 기술개발 현황 ... 31
• 제 3 장 연구개발수행 내용 및 결과 ... 33
• 제 1 절 실험재료 및 방법 ... 33
• 1. 실험재료 ... 33
• 가. 재료 ... 33
• 나. 첨가물 ... 33
• 다. 시약 ... 33
• 2. 실험방법 ... 33
• 가. 성분 분석 ... 33
• 나. 품질 특성 평가 ... 34
• 다. 공정 변수의 조절 ... 36
• 라. 가식성 필름의 적용 ... 37
• 마. 관능검사 ... 37
• 제 2 절 연구결과 및 고찰 ... 37
• 1. 약과의 저장성 증진 및 품질 향상 기술 개발 ... 37
• 가. 적정 첨가물 응용에 의한 배합비 최적화 ... 37
• 1) 약과제품의 최적 기초 배합비 선정 ... 38
• 2) 약과제품의 최적 반죽용 시럽의 선별 ... 38
• 3) 약과제품용 물성 개발제 첨가 효과 조사 및 선별 ... 40
• 4) 약과제품의 최적 집청용 시럽의 선별 ... 54
• 5) 약과제품의 최적 배합비 결정 및 개선된 제조법 지침 검토 ... 59
• 6) 최종제품의 기호도 조사 ... 62
• 나. 최적 제조공정 설정 ... 65
• 1) 약과제품의 제품 다양화 및 반죽 분할량별 약과의 품질 특성 ... 65
• 2) 튀김 조건별 약과의 품질특성 및 산화안정성 조사 ... 69
• 3) 집청 조건별 약과의 품질 특성 ... 77
• 4) 기본약과 제조공정의 설정 ... 78
• 5) 약과제품의 pilot-scale 생산 및 저장 안정성 조사 ... 78
• 다. 가식성 필름 응용 ... 81
• 1) 약과제품용 가식성 필름 소재의 선정 ... 83
• 2) 가식성 필름 소재의 최적 적용 조건 설정 ... 84
• 3) 가식성 필름 적용 효과 조사 ... 86
• 2. 다식의 저장성 증진 및 품질 향상 기술 개발 ... 95
• 가. 적정 첨가물 응용에 의한 배합비 최적화 ... 95
• 1) 모델 다식제품의 선정 ... 95
• 2) 다식제품의 품질 변화 인자 분석 ... 96
• 3) 다식제품의 최적 기초 배합비 선정 ... 97
• 4) 다식제품의 최적 반죽용 시럽의 선별 ... 97
• 5) 물성개량제의 효과 ... 105
• 6) 항산화제의 효과 ... 106
• 나. 최적 제조공정 설정 ... 107
• 1) 다식제품의 제품 다양화 및 반죽 분할량별 약과의 품질 특성 ... 107
• 2) 입도별 흑임자다식의 품질 특성 ... 112
• 3) 코팅 유지별 다식의 품질 특성 ... 117
• 다. 가식성 필름 응용 ... 122
• 1) 다식제품용 가식성 필름 소재의 선정 ... 122
• 2) 가식성 필름 소재의 최적 적용 조건 설정 ... 124
• 3) 가식성 필름 적용 효과 조사 ... 125
• 3. 약과 및 다식제품의 품질 개선을 위한 관능 특성 평가 ... 142
• 가. 약과 시료의 관능 특성 검사 ... 142
• 1) 튀김유별 약과의 관능 특성 ... 142
• 2) 반죽 시럽별 약과의 관능 특성 ... 144
• 3) 집청 시럽별 약과의 관능 특성 ... 148
• 4) 검 처리 약과의 관능 특성 ... 149
• 5) 크기별 약과의 관능 특성 ... 155
• 나. 다식 시료의 관능 특성 검사 ... 157
• 1) 송화다식의 관능 특성 분석 ... 157
• 2) 혹임자다식의 관능 특성 분석 ... 162
• 3) 시럽별 다식 시료의 관능 특성 ... 163
• 4) 입도별 흑임자다식의 관능 특성 ... 169
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 171
• 제 5 장 연구개발결과의 활용계획 ... 171
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 172
• 제 7 장 참고문헌 ... 174
• 끝페이지 ... 180