한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제33권10호
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  • Pages.1726-1734
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  • 2004
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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다시마밥 제조조건의 최적화

Optimizing Cooking Condition of Short Grain Rice Containing Sea-tangle Patch

  • 신은수 (부경대학교 식품생명공학부) ;
  • 이진화 (부경대학교 식품생명공학부) ;
  • 박경태 (부경대학교 식품생명공학부) ;
  • 류홍수 (부경대학교 식품생명공학부) ;
  • 장대흥 (부경대학교 수리과학부)
  • 발행 : 2004.12.01
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초록

백미밥에 비하여 기능성과 기호성이 향상된 다시마밥의 최적조건을 구하기 위하여, 관능검사를 실시하였고, 그 결과를 반응표면 분석하여 다시마편 첨가비율, 가수량과 침지시간 등의 최적 수준을 정하고, 최적수준으로 제조한 다시마밥과 백미밥의 물성검사와 영양적 품질평가를 비교하였다. 40대 이상을 대상으로 한 결과로부터 얻어진 2차 회귀 방정식에서 맛, 찰기, 색상, 전반적기호도의 관능적 특성에서 유의성이 인정되었고(p<0.03), 예측되는 최적조건은 다시마편 첨가비율 14%, 가수량 1.67배, 침지시간 47분이었다. 이 최적조건으로 지은 다시마밥의 경도는 압력솥으로 지었음에도 불구하고 경도는 상압에서 지은 백미밥과 비슷하였다. 부착성은 상온에서 지은 백미밥보다는 낮았고 압력솥에서 지은 백미밥과는 큰 차이 없었다. 씹힘성은 상온에서 지은 백미밥에 비해 2배 높았으나 압력솥에서 지은 백미밥보다는 약간 낮았다. 밥을 지은 뒤 30분 경과 후의 물성의 변화는 백미밥보다 다시마밥의 변화가 더 적었다. 다시마밥의 식이섬유소 함량은 5.4%이었고, 백미밥에 비해 식이성 섬유소, 회분, 단백질의 보강효과는 현저하였다. 다시마밥의 단백질 소화율(in vitro), 단백질 효율비 (C-PER)과 전분호화도는 백미밥에 비해 낮게 나타났다. 따라서 다시마밥은 열량섭취량이 높고, 섬유소 섭취량이 낮은 현대인의 식생활에 이을 보완해주는 저열량 고섬유소의 기능적 식품으로 권장할 수 있을 것으로 판단된다.

Response surface methodology on sensory evaluation was used to optimize cooking condition of cooked short grain rice (CSR) and cooked short grain rice containing grainy sea-tangle patch (CSTR). Texture profile analysis and nutritional evaluation were also performed. For maximizing overall acceptability, it can be predicted sea-tangle patch 14%, added water 1.67 times of rice and sea-tangle amount and steeping time 47 min as optimum cooking conditions from sensory evaluation conducted by the forties panelist. Hardness of pressure cooked short grain rice containing grainy sea-tangle patch (CSTR) were lower than cooked short grain rice (CSR), but it showed similar as CSR in adhesiveness, chewiness and higher in springiness and cohesiveness. In addition CSTR was delayed retrogradation compared with CSR. The nutritional Quality of CSTR showed higher level in total dietary fiber, protein, ash than CSR, but lower in protein digestibility, C-PER, gelatinization degree compared with CSR.

키워드

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피인용 문헌

  1. Quality Characteristics of the Hamburger Patties with Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice vol.31, pp.4, 2011, https://doi.org/10.5851/kosfa.2011.31.4.570
  2. Determining the Optimal Recipe for Long-Grain Jasmine Rice with Sea Tangle Laminaria japonica, and Its Effect on the Glycemic Index vol.17, pp.1, 2014, https://doi.org/10.5657/FAS.2014.0047
  3. Effects of Hamburger Patties Added Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice on Postprandial Blood Glucose and Lipid Levels vol.40, pp.6, 2011, https://doi.org/10.3746/jkfn.2011.40.6.809
  4. Contents of Water Extract for Laminaria japonica and its Antioxidant Activity vol.26, pp.2, 2011, https://doi.org/10.7841/ksbbj.2011.26.2.112
  5. Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus vol.40, pp.6, 2011, https://doi.org/10.3746/jkfn.2011.40.6.875
  6. 조릿대잎 추출물이 흰밥의 물리적 및 관능적 특성에 미치는 영향 vol.36, pp.7, 2007, https://doi.org/10.3746/jkfn.2007.36.7.908
  7. 다양한 해조류를 첨가하여 제조한 밥의 in vitro 항산화 활성 vol.53, pp.3, 2004, https://doi.org/10.5657/kfas.2020.0388