식이성 다당류, 대두, 스타터를 첨가한 증편의 품질개선에 관한 연구

Abstract

증편의 품질향상을 위해 첨가제로 식이성 다당류인 dextran, xanthan gum, gum guar 및 gellan gum을 증편 제조시 첨가하였고, 증편에 대두를 첨가하여 영양적으로 우수하며 품질도 향상된 증편을 제조하고자 하였다. 또한 dextransucrase의 활성이 높은 젖산균을 starter로 첨가?臼? 물리적, 관능적으로 기존의 증편에 비해 뛰어난 증편을 제조하였다. 1. 식이성 다당류인 dextran, xanthan gum, gum guar 및 gellan gum을 증편에 첨가한 결과, 점도는 그 종류와 첨가량에 따라 매우 다른 것을 볼 수 있었으며 pH는 첨가한 식이성 다당류와 첨가량에 유의적인 차이가 없었다. 비체적은 gum guar를 0.1% 첨가한 것이 2.08로 가장 높았다. dextran은 첨가량이 증가할수록 비체적이 증가하였고, gellan gum의 경우는 첨가량이 많을수록 비체적이 감소하였다. 증편의 팽화도와 기공을 관찰한 결과도 비슷한 양상을 보였다. Texture을 분석한 결과 dextran을 1.2%, 3.0% 첨가한 증편이 대조군에 비해 hardness, gumminess와 chewiness 가 유의적으로 낮아졌다. 관능검사한 결과, gum guar를 0.1% 첨가한 증편이 전반적인 기호도에서 8.000을 받아 가장 높은 점수를 받았고, 첨가량에 관계없이 gellan gum을 첨가한 증편이 매우 낮은 점수를 받았다. 2. 대두를 증편에 1%, 5%, 10% 첨가하였을 때, 첨가량이 많을수록 점도는 초기부터 증가하였고, pH는 첨가량이 많을수록 전체적으로 pH 값이 증가하다가 점차 감소하는 양상을 보였다. 증편의 비체적과 팽화도, 기공을 관찰한 결과 대?罐? 1% 첨가한 군이 가장 안정적이었고 texture를 분석한 결과도 1% 첨가군이 가장 부드러웠고, 관능검사에서도 가장 높은 점수를 받았다. 3. 26균주의 젖산균을 증편 반죽에서 분리하여 dextransucrase 활성을 측정한 결과 Tetragenococcus halophilus 1-12가 36.95 DSU/mg으로 가장 높았고, T. halophilus 5-8 (36.87 DSU/mg protein), T. halophilus 2-12 (32.66 DSU/mg protein), T. halophilus 3-3 (31.43 DSU/mg protein), T. halophilus 3-1 (30.73 DSU/mg protein), T. halophilus 5-12 (29.43 DSU/mg protein), Leuconostoc mesenteroides ss mesenteroides 2-9 (28.5 DSU/mg protein)이 높은 활성을 보였다. 이 중 dextransucrase 활성이 높은 균주 Leu. mesenteroides ss mesenteroides 2-9, T. halophilus 1-12, Leu. mesenteroides ss dextranicum 5-13을 선별하여 증편제조시 starter로 이용하였다. 4. Starter는 각 균주에 대해 0.1%, 0.5%, 1.0%를 첨가하여 제조하였다. 증편의 점도변화를 관찰한 결과 Leu. mesenteroides ss mesenteroides 2-9 를 첨가한 증편은 발효 적기인 2시간째에 첨가량이 많을수록 점도가 높아졌다. T. halophilus 1-12를 첨가한 증편의 경우는 첨가량에 따라 차이 없이 증편의 점도가 증가하였고, Leu. mesenteroides ss dextranicum 5-13를 첨가한 증편 반죽의 경우에는 첨가량에 차이 없이 starter 균을 첨가하지 않은 증편 반죽의 발효패턴과 같은 점도 변화를 보였다. 5. Starter를 첨가한 증편반죽의 pH 변화는 Leu. mesenteroides ss mesenteroides 2-9 와 T. halophilus 1-12 를 첨가한 경우 첨가량이 증가할수록 초기 pH도 낮았으며 발효가 진행되면서 계속 감소되는 경향을 보였다. 그러나 Leu. mesenteroides ss dextranicum 5-13의 경우에는 첨가량에 따른 유의적인 차이가 없이 발효가 진행되면서 감소하는 패턴을 보였다. 6. Starter를 첨가한 증편의 비체적을 관찰한 결과 Leu. mesenteroides ss dextranicum 5-13 1.0% 첨가한 군이 2.00으로 가장 높았고, T. halophilus 1-12 를 1.0% 첨가한 군이 0.33으로 가장 낮았다. 7. Starter를 첨가한 증편의 단면을 관찰한 결과 Leu. mesenteroides ss mesenteroides 2-9 를 0.5 % 첨가한 것이 균일하였고, T. halophilus 1-12는 첨가량이 많을수록 기공이 거칠고 불규칙하였다. 반면 Leu. mesenteroides ss dextranicum 5-13 를 첨가한 군은 첨가량이 많을수록 기공이 균일하고 부피가 증가한 ?痼? 볼 수 있었다. 8. Starter를 첨가하여 제조한 증편의 texture를 분석한 결과 Leu. mesenteroides ss dextranicum 5-13 를 0.5%, 1.0% 첨가한 증편이 hardness과 gumminess, chewiness가 대조군에 비해 매우 유의적으로 감소하였다. 관능검사를 실시한 결과 Leu. mesenteroides ss dextranicum 5-13을 0.5% 첨가한 시료가 전체적인 기호도에서 8.50을 받아 매우 우수한 것으로 나타났다. 이상의 결과로 식이성 다당류로서 gum guar를 0.1% 첨가한 증편이 관능적으로 우수한 것으로 밝혀졌으며, 대두를 1% 첨가한 것이 texture와 품질, 관능적인 면에서 뛰어났다. 또한 starter로서 Leu. mesenteroides ss dextranicum 5-13을 0.5% 첨가한 증편이 기공이 균일하고 hardness가 감소하여 기존의 증편보다 더 부드러워 품질이 향상된 결과를 얻었다.|The purpose of this study was to improve the quality of Jeung-pyun by adding dietary polysaccharides such as dextran, xanthan gum, gum guar, and gellan gum and to make better Jeung-pyun in terms of nutrition by adding soybean. This research was carried out to make better Jeung-pyun in terms of physicochemical and sensory characteristics by adding lactic acid bacteria, high in dextransucrase activity as a starter. 1. As a result of adding dietary polysaccharides such as dextran, xanthan gum, gum guar, and gellan gum by 0.1%, 0.2% and 0.3% respectively, the viscosity is different and pH is not significantly different depending on material and amount. The specific volume was 2.08, the highest, in Jeung-pyun in which gum guar was added by 0.1%. The more dextran was added, the higher the specific volume was. The more gellan gum was added, the lower the specific volume was. The result was similar when it comes to expansion characteristics and air holes. As a result of analyzing texture, Jeung-pyun in which dextran was added by 1.2% and 3.0% proved to be significantly lower than control group in terms of hardness, gumminess and chewiness. In sensory evaluation, Jeung-pyun in which gum guar was added by 0.1% ranked highest to 8.000 in overall desirability and Jeung-pyun in which gellan gum was added ranked lowest regardless of the amount. 2. When soybean was added in Jeung-pyun by 1%, 5%, and 10%, the viscosity was increased from the early stage depending on the amount of added ingredient. The more soybean was added, the higher overall pH was. However, during the fermentation process, the pH was decreased. The group in which soybean was added by 1% showed the best result in specific volume, expansion characteristics and air holes. The group proved to be the softest after analysing texture and ranked highest in scores of sensory evaluation. 4. Starters were added to each strain by 0.1%, 0.5% and 1.0% respectively. After observing changes in viscosity of Jeung-pyun batter, Jeung-pyun batter in which Leuconostoc mesenteroides ss mesenteroides 2-9 was added proved to be the highest in viscosity after 2 hours of fermentation depending on the amount. In case of Jeung-pyun batter in which Tetragenococcus halophilus 1-12 was added, the viscosity showed no differences of the amount. In terms of changes in viscosity, Jeung-pyun batter in which Leuconostoc mesenteroides ss dextranicum 5-13 showed similar fermentation patterns to control regardless of the amount. 5. When it comes to the pH changes in Jeung-pyun batter, Jeung-pyun batter in which Leuconostoc mesenteroides ss mesenteroides 2-9 or Tetragenococcus halophilus 1-12 was added showed lower initial pH when more amount was added. During the fermetaion process, however, pH was decreased in time. In case of Jeung-pyun batter in which Leuconostoc mesenteroides ss dextranicum 5-13 was added, pH was decresed during the fermentation process regardless of the amount. 6. When it comes to the specific volume of Jeung-pyun, the group in which Leuconostoc mesenteroides ss dextranicum 5-13 was added by 1.0% proved to be the highest recording 2.00. The lowest was the group in which Tetragenococcus halophilus 1-12 was added by 1.0% recording 0.33. 7. As a result of observing cross sectional views of Jeung-pyun, Jeung-pyun in which Leuconostoc mesenteroides ss mesenteroides 2-9 was added by 0.5% proved to be uniformly formed. Jeung-pyun in which Tetragenococcus halophilus 1-12 was added proved to have more irregular air holes when more amount was added. However, the group in which Leuconostoc mesenteroides ss dextranicum 5-13 was added proved to have more uniform air holes and volumes when more amount was added. 8. In the texture profile analysis, Jeung-pyun in which Leuconostoc mesenteroides ss dextranicum 5-13 was added by 0.5% or 1.0% respectively was decreased significantly in terms of hardness, gumminess, and chewiness in compasion to control groups. In the sensory evaluation analysis, Jeung-pyun in which Leuconostoc mesenteroides ss dextranicum 5-13 was added by 0.5% proved to be excellent in terms of overall desirability ranking 8.500. In conclusion, Jeung-pyun in which gum guar, a dietary polysaccarides, was added by 0.1% proved to superior in terms of sensory evalation. Jeung-pyun in whcih soybean was added by 1% showed excellent results in terms of texture, quality and sensory evaluation. In addition, Jeung-pyun in which Leuconostoc mesenteroides ss dextranicum 5-13 was added by 0.5% proved to have uniform air holes and be softer than conventional Jeung-pyun with decreases in hardness and showed improved quality.