DOI QR코드

DOI QR Code

Optimizing Ingredients Mixing Ratio of Mungbean Pancake

빈대떡의 재료혼합비율의 최적화

  • Lee, J.H. (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Shin, E.S. (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Kweon, B.M. (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Ryu, H.S. (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Jang, D.H. (Faculty of Mathematical Science, Pukyong National University)
  • 이진화 (부경대학교 식품생명공학부) ;
  • 신은수 (부경대학교 식품생명공학부) ;
  • 권병민 (부경대학교 식품생명공학부) ;
  • 류홍수 (부경대학교 식품생명공학부) ;
  • 장대흥 (부경대학교 수리과학부)
  • Published : 2005.10.01

Abstract

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

영양성과 경제성 및 내외국인에게 선호도가 높은 빈대떡에 대한 40대이상의 소비자들의 기호도와 물성으로 재료혼합비율을 반응표면 분석법으로 최적화하였다. 먼저 전통적 방법으로 조리된 빈대떡의 재료 혼합비율을 최적화 한 뒤, 오징어와 대두를 단백질 대체재료로 사용한 개량빈대떡의 흔합비율을 최적화하였으며, 또한 이들의 영양적인 품질을 평가하여 단백질 재료의 대체에 따른 개량빈대떡의 품질의 변화를 알아본 결과는 다음과 같다. 빈대떡 재료의 3가지 요인변수(전통빈대떡, $X_{1}$ : 녹두, $X_{2}$ : 돼지고기, $X_{3}$ : 혼합채소 ; 개량빈대떡, $X'_{1}$ : 돼지고기, $X'_{2}$ : 오징어, $X'_{3}$ : 대두)의 변화에 따른 기호도의 관능적 특성($Y_{1}$ : overall acceptability, $Y_{2}$ appearance, $Y_{3}$ : color, $Y_{4}$ : flavor, $Y_{5}$ : hardness)인 반응변수의 변화를 분석한 결과, 전통빈대떡의 경우 녹두 : 돼지고기 : 채소의 비율이 0.55 : 0.13 : 0.32로 돼지고기 비율이 현저히 낮고 녹두 비율이 높은 것이 선호되었으며, 이때 예상되는 관능치는 6.7로서 양호하였다. 이를 돼지고기 대신 오징어와 대두로 부분 대체한 개량빈대떡의 경우는 돼지고기 : 오징어 : 대두의 비율이 0.03 : 0.42 : 0.55로 대두의 비율이 높은 것이 선호되었으며, 예상점수는 6.5로 전통빈대떡과 같은 정도로 양호하였다. 구성 식재료가 물성적 특성에 미치는 영향은 전통빈대떡의 경우, 녹두와 돼지고기양이 증가할수록 탄력성, 응집성을 비롯한 모든 물성 특성치가 증가한 반면, 채소양이 증가에 따라서는 경도와 부착성을 비롯한 대부분의 물성치가 감소하다가 최소점에 도달하였다. 개량빈대떡에서는 오징어 대체량이 많아짐에 따라 대부분의 물성치가 높아진 반면, 대두양이 많아질수록 대부분의 물성치는 낮아졌다. 최적비율 빈대떡의 영양학적인 평가는 개량빈대떡이 전통빈대떡보다 조단백, 조지방, 총열량이 낮았고 회분양은 높았으며, TBA value와 갈변도는 높았지만, 단백질 효율도 유의적으로 높게 나타나 단백질급원을 대두와 오징어로 대체하여 기대했던 긍정적 효과를 얻을 수 있었다. 이와 같이 혼합물 실험계획법에 의한 반응표면분석으로 목표세대의 기호도에 맞춘 다양한 맛의 전통식품을 상품화 한다면,우수한 전통 식생활문화를 계승 발전시키는 동시에, 전통음식의 세계화가 촉진될 것으로 생각된다.

References

  1. Lim YH, Eun YY, Wang SG, Koo NS. 1998. Survey on food habits, health condition and precaution for disease for the health improvement of community people in Taejon. J Korean Living Inviting Sci Assoc 7: 205-216
  2. Lee GY. 1986. Nutritional evaluation of Korean traditional foods. Korean J Nutr 19: 115-119
  3. Ha SY, Lee JS, Yun ES, Kim BJ. 1990. Korean Culinary. Jigumunhwasa, Seoul
  4. Kang IH. 1986. The history of Korean food culture. Samyoungsa, Seoul
  5. Lee YN, Sin MJ, Kim BN. 1991. A study on the present state of traditional food. Korean J Dietary Culture 6: 71-81
  6. Kang SH, Ryu GH. 2002. Analysis of traditional process for Yukwa making, a Korean puffed rice snack (2)-Pelleting, drying, conditioning and additives. Korean J Food Sci Technol 34: 818-823
  7. Kim HS. 1998. Study for the quality improvement and standardization of manufacturing process of Yukwa. J Korean Living Inviting Sci Assoc 7: 149-159
  8. Oh MH, Kim KJ. 2003. Effect of nutri-protein on the sensory mechanical characteristics of Backsulgi by storage time and temperature. Korean J Food and Cookery Science 19: 46-59
  9. Lee HG, Han JY. 2002. Sensory and textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweetners. Korean J Food and Cookery Science 18: 164-172
  10. Moon HJ, Chang HG, Mok CK. 1999. Selection of lactic starter for the improvement of Jeungpyn manufacturing process. Korean J Food Sci Technol 31: 1241-1246
  11. Shin KS, Woo KJ. 1999. Changes in adding soybean on quality and surface structure of Korean rice cake. Korean J Food and Cookery Science 15: 249-257
  12. Lee SG, Jang MS. 2001. Standardization of the preparation methods for Hwajeun. Korean J Food and Cookery Science 17: 43-51
  13. Lee SM, Cho JS. 2001. Sensory mechanical characteristics of Surichwi-injeulrni by adding Surichwi contents. Korean J Food and Cooking Sicence 17: 1-6
  14. Hong HJ, Ku YS, Kang MS, Kim SD, Rhee SJ. 1999. Preparation of Sulgiduk added with green tea powder with response surface methodology. Korean J Food and Cooking Science 15: 216-223
  15. Kim MH, Yeo KM, Chang MJ. 1999. A study of storage for Backsulgi. Korean J Appl Biol Chem 42: 218-221
  16. Lee GD, Jeong YJ, 1999. Optimization on organoleptic properties of red pepper jam by response surface methodology. J Korean Soc Food Sci Nutr 28: 1269-1274
  17. Zhang X, Lee FZ, Kum JS, Ahn TH, Eun JB. 2003. Effect of processing condition on preference in sensory quality of pine nut gruel. Korean J Food Sci Technol 35: 33-37
  18. Oh YK, Kim CS, Chang DJ. 2002. Optimization of steamed bread making with addition of green tea powder using response surface methodology. J Korean Soc Food Sci Nutr 31: 451-459 https://doi.org/10.3746/jkfn.2002.31.3.451
  19. Park GS, Jeong ES, Lee SJ. 2000. Optimization of Gamsulgi prepared with persimmon peel powder using response surface methodology. Korean J Food and Cookery Science 16: 16-23
  20. Sung CJ. 1997. The moderns and Korean traditional food. Asan foundation, Series of research papers No.30. Jibmundang, Seoul. p 105-109
  21. Lee JJ. 1985. A study on the changes of food habit for Seoul residents. MS Thesis. Chung-Ang University
  22. Jang EJ, Lee YK, Lee HG. 1996. The study for consciousness, dietary life behaviors on Korean traditional food. Korean J Dietary Culture 11: 179-206
  23. Ahn SJ. 1988. A study on preference for daily meals by age and sex in Seoul. Gajungmunhwa Nonchong (Institute of Life Science, Chung-Ang University) 2: 135-160
  24. Lee KT. 1991. Interesting Korean food story. Kirinwon, Seoul
  25. Chang MJ, Cho MS. 2000. Recognition and preference to Korean traditional food for foreign visitors in Korea. Korean J Dietary Culture 15: 215-223
  26. Jung BM, Kim ES, Rhee KC. 2001. Physical and chemical properties of cornmeal extrudates by addition of defatted soy flour and squid. J Korean Soc Food Sci Nutr 30: 292-298
  27. Kye SH, Yeon Sl. 1988. Food preferences of foreign athletes in Korean traditional foods. Korean J Dietary Culture 3: 79-87
  28. Naes T, Bjerke F, Faergestad EM. 1999. A comparison of design and analysis techniques for mixtures. Food Qual Prefer 10: 209-217 https://doi.org/10.1016/S0950-3293(99)00018-X
  29. Saguy I, Mishkin MA, Karel M. 1984. Optimization methods and available software Part I. CRC Crit Rev Food Sci Nutr 20: 275-283 https://doi.org/10.1080/10408398409527392
  30. Cornell JA. 1990. Experiment with Mixtures: Designs, Models, and the Analysis of Mixture Data John Wiley & Sons, New York, USA. p 352-435
  31. Ruguo HU. 1999. Food recipe modeling and optimization. In Food Product Design a Computer Aided Statistical Approach. Technomic Publishing Company, Inc., Lanchaster, USA. p 125-176
  32. Scheffe H. 1958. Experimemts with mixtures. J Royal Stat Soc B20: 344-352
  33. Prinyawiwatkul W, Beuchat LR, Mcwatters KH. 1993. Functional property changes in partially defatted peanut flour caused by fungal fermentation and heat treatment. J Food Sci 58: 1318-1323 https://doi.org/10.1111/j.1365-2621.1993.tb06174.x
  34. Prinyawiwatkul W, Mcwatters KH, Beuchat LR, Phillips RD. 1997a. Physico-chemical and sensory properties of chicken nuggets extended with fermented cowpea and peanut flours. J Agric Food Chem 45: 1891-1899 https://doi.org/10.1021/jf9606520
  35. Prinyawiwatkul W, Mcwatters KH, Beuchat LR, Phillips RD. 1997b. Optimizing acceptability of chicken nuggets containg fermented cowpea and peanut flours. J Food Sci 62: 889-893, 905 https://doi.org/10.1111/j.1365-2621.1997.tb15480.x
  36. Kim KO, Kim SS, Sung NK, Lee YC. 2000. Method and application of sensory evaluation. Sink wang Publisher, Seoul. p 194-242, 250-335
  37. Kim KO, Lee YC. 2001. Sensory evaluation of food. Dusandonga, Seoul. p 238-250
  38. Borne MC. 1978. Textual profile analysis. Food Technology 32: 60-72
  39. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of official analytical chemists, Washington, DC. p 334, 777-784
  40. Felker DJ, Waines WB. 1981. Colorimertric screening assay for cystine in legume seed meals. Analytical Biochemistry 87: 641-647 https://doi.org/10.1016/0003-2697(78)90716-9
  41. Spies JR, Chamber DC. 1948. Chemical determination of tryptophan study of color forming reaction of tryptophan pdimethylamino benzaldehyde and sodium nitrate in sulfuric acid solution. Analytical Chemistry 20: 30-33 https://doi.org/10.1021/ac60013a006
  42. Yamasita TR. 1968. Determination of $\alpha$ -starch, Cookery Science 1: 24-26
  43. Satterlee LD, Kendrick JG, Miller GA. 1977. Rapid in vitro assays for estimation protein quality. Food Technology 31: 78-85
  44. Turner EW, Paynter WD, Montie EJ, Bessert MW, Struck GM, Olson FC. 1954. Use of the 2-thiobarbituric acid reagent to measure rancidity in frozen pork. Food Technology 8: 326-333
  45. Chung-Young C, Masamichi T.1976. Studies on the browning of dehydrated foods as a function of water activity: I. Effect of Aw on browning in animo acid-lipid systems. Bull Japanese Soc Sci Fish 42: 697-705 https://doi.org/10.2331/suisan.42.697
  46. Park YS, Chung YS. 2002. Characteristic and pattern of food and cultural background focused on cohort effect. Korean J Dietary Culture 17: 435-446
  47. Magrabi FM, Chung YS, Cha SS, Yang S. 1990. Culture and Food Consumption Patterns. Praeger Publications, New York
  48. Chun HK, Lee DT, Chang CM, Park HJ. 1992. Effects of soybean flour addition of the quality on Jeung rpyun. Korea Soybean Digest 9: 41-52
  49. The Korean Nutrition Society. 2000. Recommended dietary allowances for Koreans. 7th revision Joongangcopy, Seoul. p 280, 330, 378
  50. Ryu HS, Lee KH. 1985. Effect of heat treatment on the in vitro protein digestibility and trypsin indigestible substrate contents in some seafoods. J Korean Soc Food Nutr 14: 1-9
  51. Ryu HS, Hwang EY, Lee JH, Cho HK. 1998. A new regression equation of pH drop procedure for measuring protein digestibility. J Food Sci Nutr 3: 180-185

Cited by

  1. Quality Characteristics of Korean Pan-fried Food (Jeon) Added with Lactic-fermented Rice Flour vol.43, pp.6, 2014, https://doi.org/10.3746/jkfn.2014.43.6.868
  2. Effect ofMoringa oleiferaLeaf on Antioxidant and Quality Characteristics of the Korean Traditional Rice Cake Sulgidduk vol.41, pp.2, 2017, https://doi.org/10.1111/jfpp.12820
  3. Optimization of processing conditions and evaluation of shelf-life for jeonbokjang products vol.20, pp.5, 2011, https://doi.org/10.1007/s10068-011-0195-2
  4. Development of Herbal Chicken Porridge and the Establishment of Optimizing the Mixing Ratio vol.26, pp.1, 2013, https://doi.org/10.9799/ksfan.2013.26.1.022