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유산균 종류와 찹쌀가루의 호화온도 및 발효시간에 따른 약초부각 발효풀의 품질특성 변화

Changes in Quality Properties of Fermented Waxy Rice Paste of Yakchobugak as Affected by Lactic Acid Bacteria and Waxy Rice Powder

  • 고영란 (한국전통발효식품연구소) ;
  • 손미예 (한국전통발효식품연구소) ;
  • 김윤근 (산청군 한방약초사업단) ;
  • 정경숙 (반듸영농조합) ;
  • 왕수빈 (한국전통발효식품연구소) ;
  • 박석규 (한국전통발효식품연구소)
  • 발행 : 2009.02.28

초록

전통 약초부각의 맛과 조직감 등 기호성을 증진시키기 위하여 유산균 종류와 찹쌀가루 조건에 따른 발효풀과 약초부각의 이화학적 품질특성을 조사하였다. 총당은 발효 찹쌀풀의 농도별로 호화온도 $90^{\circ}C$$70^{\circ}C$보다 높은 함량이었으나, 환원당은 오히려 $70^{\circ}C$$90^{\circ}C$보다 평균적으로 $2{\sim}5$배 이상 높았으며, 발효시간이 길수록 증가되었다. 총산도는 발효 15시간의 찹쌀풀에서 $70^{\circ}C$$90^{\circ}C$에 비하여 $2.7{\sim}1.3$배 높았으며, 유산균 중에 L. lactis가 가장 낮은 수치를 나타내었다. 발효찹쌀풀의 점도는 생찹쌀풀에 비하여 상당히 낮았고, 호화온도 $90^{\circ}C$는 찹쌀가루 28% 이상 농도에서 $70^{\circ}C$보다는 현저하게 높았으며, L. lactis와 L. plantarum는 발효 15시간에 비하여 40시간에서 $2{\sim}3$배 이상 낮아졌다. 색차계 명도(L)와 황색도(b)는 호화온도가 높거나 발효시간이 길어짐에 따라 감소하였으며, 찹쌀풀의 기공형성은 L. lactis의 발효찹쌀풀은 미셀구조가 일정한 형태로 비슷한 크기의 기공이 많았으나, L. plantarum은 무정형 형태로 미셀이 변화되면서 기공이 작은 크기로 많이 나타났다. 결론적으로 L. lactis 유산균의 낮은 산생성과 발효찹쌀풀의 기공형성을 좋게 하므로 전통 약초부각의 조직감과 부착성 및 기호성을 포함한 품질 특성을 증진시키는데 효과적일 것으로 예측된다.

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피인용 문헌

  1. Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.250