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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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.

Keywords

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