일반메밀과 쓴메밀의 가열방법에 따른 루틴함량 변화 및 메밀가루 첨가 찜 케이크의 품질특성

Abstract

본 연구에서는 천연의 건강 기능성 물질을 함유하며, 영양학적으로 효용가치가 높은 쓴메밀(F. Tataricum Gaertn.) 의 일반성분, 루틴함량 등 이화학적 특성을 분석하고, 메밀의 다양한 가열방법에 따른 루틴함량을 분석하여 가열조리 후 루틴 잔존율을 확인하였다. 쓴메밀가루를 첨가한 찜 케이크를 제조하여 색도, 기계적 특성치 및 관능특성 등의 메밀 케이크 제조 적성을 검토하였으며 쓴메밀을 이용한 가공제품 및 조리법 개발에 기여하고자 하였다. 1. 쓴메밀의 일반성분중 단백질, 조지방, 조회분은 쪄서 말린 메밀가루(SC,ST)가 무처리 메밀가루(RC,RT)보다 2배가량 높은 값으로 분석되었다. 일반메밀 생시료(RC)에 비하여 쓴메밀 생시료가(RT)가 아미노산 함량은 1.3배, 비타민 B1은 1.7배, 나이아신은 4.2배 더 높았다. 2. 총 페놀함량은 RT(514mg%)〉ST(483mg%)〉RC(448mg%)〉SC(391mg%)의 순으로 일반메밀에 비해 쓴메밀의 함량이 생시료와 쪄말린시료 모두가 1.2배 가량 높게 나타났으며 일반메밀과 쓴메밀의 쪄말린시료의 페놀함량은 생시료에 비하여 10%정도 감소하는 것으로 나타났다. 3. 항산화능으로서 전자공여 효과는 쓴메밀 생시료(RT) 85.88%로 가장 높은 값을 나타내었고, 그다음으로 쓴메밀 찐시료(ST)가 83.14%, 일반메밀 생시료(RC) 70,98%, 일반메밀 찐시료(SC)67.32%가 가장 낮은 값을 보였다. 4. 일반메밀과 쓴메밀의 루틴함량은 각각 9.17mg%, 124.86mg%로 쓴메밀이 약 14배가량 높게 분석되었다. 가열방법에 따른 루틴함량은 Steam〉 Boil 〉Toast〉 puff한 시료순으로 높았으며 쪄서말린 쓴메밀과 일반메밀의 루틴 잔존량은 각각 58%, 55%였다. 중복가열 시료인 Steam&Toast, Boil&Toast, Steam&puff의 경우 일반메밀의 루틴잔존률은 각각 0.14%, 0.33%, 0.12% 이었고 쓴메밀의 루틴 잔존률은 각각 4.11%, 15.84%, 3.31%로 감소되어 일반메밀에 비하여 쓴메밀이 가열에 더욱 안정적인 것으로 보였다. 5. 노화도는 모든 찜 케이크의 maltose함량은 저장시간이 길어짐에 따라 감소하는 경향이었으며 메밀가루 첨가 찜 케이크의 maltose함량은 첨가량이 증가할수록 대체로 감소하는 경향으로 노화가 촉진되었으나 노화도의 값은 일반메밀과 쓴메밀 시료간에 유의적이지 않음을 알 수 있었다. 6. 메밀가루 첨가 찜케이크의 L값(명도)은 대조구 > 일반메밀 > 쓴메밀 순으로, a값(적색도)은 쓴메밀 > 일반메밀 > 대조구 순으로 높게 나타났으며, 모든 시료 간에 유의적인 차이가 있었다(p〈0.05). b값(황색도)은 쓴메밀 > 일반메밀 > 대조구 순으로 높게 나타났으며, 쓴메밀의 경우는 첨가함량에 따른 시료 간에 유의적인 차이는 없었다. 7. 기계적 특성치에서 찜케이크의 탄력성(springiness)은 모든 시료 간에 유의적인 차이가 없는 것으로 나타났으며 또 다른 항목에서도 대조구와 메밀첨가 시료 간에 유의적인 차이가 거의 없어 제빵 적성에 적합한 결과를 나타내었다. 8. 관능평가에서는 전체적인 기호도면에서 쓴메밀 첨가시료가 첨가량이 증가할수록 높은 점수를 얻었으며, 향, 색, 부드러움, 촉촉함, 전체적인 기호도 등 모든 항목 평가에서 긍정적인 결과를 얻어, 찜케이크 제조 시 쓴메밀의 이용가능성을 확인하였다.|The current study analyzed the physicochemical characteristics including general compositions and rutin content of tartary buckwheat (F. Tataricum Gaertn.) that has high nutritional utility values by containing natural functional health substances, and the rutin content variation by several cooking methods was analyzed to confirm the residual content of rutin after cooking preparation. Steamed cakes supplemented with tartary buckwheat flour were prepared to review the preparation aptitude of buckwheat cake by evaluating color, mechanical properties and sensory characteristics to help the development of processed products and cooking methods by using tartary buckwheat. 1. In the general composition of tartary buckwheat, the protein, crude fat and crude ash contents of steamed buckwheat flour (SC, ST) were analyzed to be 2 times higher than raw buckwheat flour (RC, RT). Compared to the raw samples of common buckwheat (RC), the raw samples of tartary buckwheat (RT) contained 1.3 times of amino acid content, 1.7 times of vitamin B1, and 4.2 times of niacin content. 2. Total polyphenolic compounds was the highest in RT (514mg%) followed by ST (483mg%), RC (448mg%), and SC (391mg%). The analysis result showed approximately 1.2 times higher polyphenolic compounds in tartary buckwheat than common buckwheat in both of raw and steamed samples by showing approximately 10% reduction of polyphenolic compounds in steamed common and tartary buckwheat samples compared to that of raw samples. 3. The electron donating ability as the indicator of antioxidative effect was the highest in the raw samples of tartary buckwheat (RT) by showing 85.88% followed by 83.14% of the steamed samples of tartary buckwheat (ST), 70.98% of the raw samples of common buckwheat (RC), and the lowest value of 67.32% was found in the steamed samples of common buckwheat (SC). 4. The rutin contentsof common and tartary buckwheat were 9.17mg% and 124.86mg%, respectively showing approximately 14 times higher in tartary buckwheat. The rutin content by cooking method was the highest in Steamed buckwheat followed by Boil, Toat, and puff samples. The residual rutin contents of steam dried tartary and common buckwheat were 58% and 55%, respectively. In case of dual cooking methods by using Steam&Toast, Boil&Toast and Steam&puff in common buckwheat, the residual rutin contents were analyzed to be 0.14%, 0.33% and 0.12%, respectively. The residual rutin contents in tartary buckwheat by the dual cooking methods were reduced to 4.11%, 15.84% and 3.31%, respectively by showing better heat stability of tartary buckwheat than common buckwheat. 5. In the tendency of retrogradation, the content of maltose contents in all steamed cakes were decreased with the increase of storage, and the maltose content of buckwheat flour supplemented steamed cake revealed general reduction of retrogradation with the increase of thesupplementation by stimulating the retrogradation, but the values of retrogradation between common buckwheat and tartary buckwheat did not show significant difference. 6. The Luminance of buckwheat supplemented steamed cake was the highest in control followed by common buckwheat and tartary buckwheat. The a value (redness) was the highest in tartary buckwheat followed by common buckwheat and control by showing significant difference between all samples (p<0.05). The b value (yellowness) was the highest in tartary buckwheat followed by common buckwheat and control, the difference of b value by the supplemented amount of tartary buckwheat was not significant. 7. In the mechanical properties, the springiness of steamed cake did not show significant difference between all samples, and nearly no difference was detected in control and buckwheat supplemented samples in other test categories proving its appropriate bakery aptitude. 8. In the sensory evaluation, the overall acceptance was increased with the increase of tartary buckwheat supplementation. The study acquired positive results from all test categories of flavor, color, texture, moistness and overall acceptance to confirm the utility of tartary buckwheat in the manufacture of steamed cake.