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

  • 제36권8호
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  • Pages.1070-1076
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  • 2007
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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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고초균에 의한 비지 발효물을 첨가한 쿠키의 품질특성 연구

Quality Characteristics of Cookies Fortified with Soymilk Cake Fermented by Bacillus subtilis GT-D

  • Ryu, Mi-Jin (Dept. of Food Science and Technology, Keimyung University) ;
  • Kim, Hyuk-Il (Dept. of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
  • 발행 : 2007.08.30
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초록

재래청국장에서 분리된 Bacillus subtilis GT-D균주를 이용하여 생비지에 탈지대두미세분말(DSF), 뽕잎, 클로렐라 및 녹차를 첨가하여 비지발효물을 제조하였다. 비지발효물에서는 생비지에 비하여 점질물이 생성되면서 식이섬유 함량이 6배 정도 증가되었으며, tyrosine 함량이 크게 증가되었다. 부원료를 첨가한 비지발효물은 protease, amylase 및 혈전분해효소 활성이 크게 증가되었으며, 풍미 개선 효과도 나타났다. 또한 비지발효물을 첨가하여 제조한 쿠키의 색도 측정 결과 첨가하지 않은 대조군에 비하여 유의적인 차이는 없었으나 대조군이 69.45로 다소 밝게 나타났다. 쿠키의 퍼짐성은 부원료를 첨가하지 않은 비지발효물이 섞인 쿠키에서 9.07로 가장 높았으며 부원료를 첨가한 비지발효물로 제조한 쿠키에서는 다소 낮게 나타났다. 쿠키의 경도는 비지발효물이 첨가되지 않은 대조군에서 8,975 g으로 가장 높게 나타났고, 부원료 첨가 비지발효물로 제조한 쿠키에서는 경도가 유의적으로 낮게 나타났다. 특히, 클로렐라 함유 비지발효물로 제조한 쿠키의 경도가 3,618 g으로 가장 낮게 나타내었으며, 가장 높은 바삭거림을 보였다. 쿠키의 관능검사평가에서는 부원료를 첨가하지 않은 비지발효물로 제조된 쿠키의 선호도가 가장 높았으며, 뽕잎과 클로렐라 함유 비지발효물 순으로 나타났다.

Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.

키워드

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  1. Physicochemical Characteristics and Biological Activities of Rice and Amaranth Fermented by Bacillus subtilis KMKW4 vol.44, pp.4, 2015, https://doi.org/10.3746/jkfn.2015.44.4.540
  2. Production of Carrot Pomace Fortified with Mucilage, Fibrinolytic Enzyme and Probiotics by Solid-state Fermentation Using the Mixed Culture of Bacillus subtilis and Leuconostoc mesenteroides vol.14, pp.4, 2009, https://doi.org/10.3746/jfn.2009.14.4.335
  3. Quality Characteristic of Glasswort (Salicornia herbacea L.) Fermented by Bacillus subtilis vol.38, pp.7, 2009, https://doi.org/10.3746/jkfn.2009.38.7.902
  4. Impact of Protein and Lipid Contents on the Physical Property of Dried Biji Powder vol.22, pp.4, 2018, https://doi.org/10.13050/foodengprog.2018.22.4.344
  5. 고초균에 의한 탈지대두 Grits(Defatted Soybean Grits) 발효물의 품질 특성 vol.37, pp.11, 2007, https://doi.org/10.3746/jkfn.2008.37.11.1479
  6. 비지 첨가에 따른 국수의 제면 특성 변화 vol.31, pp.6, 2018, https://doi.org/10.9799/ksfan.2018.31.6.919
  7. Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder vol.50, pp.8, 2007, https://doi.org/10.3746/jkfn.2021.50.8.849