Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Whole Egg Spray-drying Conditions on Physical and Sensory Properties of Sponge Cake

계란분말 제조 조건에 따른 스펀지케이크의 특성 변화

  • Yang, Hae-Young (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Jin-Sung (Department of Food Science and Technology, Chung-Ang University) ;
  • Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University)
  • Received : 2010.02.03
  • Accepted : 2010.02.21
  • Published : 2010.06.30
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Abstract

The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.

계란분말 제조 조건이 스펀지케이크의 특성 변화에 미치는 영향을 조사하기 위하여 분무건조 온도를 $70^{\circ}C$로 일정하게 하고, 비탈당 또는 탈당하여 pH를 달리하는 등으로 제조한 4종류의 계란분말과 상업용분무건조분말, 동결건조분말 등을 소재로 한 스펀지케이크를 제조하여 이들의 특성을 분석 하여 본 결과, 스펀지케이크의 특성을 높이는데 가장 적합한 소재로는 계란을 탈당한 뒤 $70^{\circ}C$에서 분무 건조시켜 제조한 계란분말이 가장 우수하였으며, 이 분말의 거품상태와 반죽상태에서의 비중은 각각 0.32와 0.42로 대조구와 비교하여 유의차가 나타나지 않았다. 동결건조분말의 경우 거품과 반죽 상태에서의 비중 및 케이크의 부피와 물성 등은 비교적 양호한 편이었으나 탈당시켜 분무건조온도를 $70^{\circ}C$로 하여 제조한 분말에는 미치지 못하였다. 그 외에 시료로 사용된 모든 계란분말은 거품이나 반죽상태에서의 비중이 크게 나타났고, 또한 제품의 관능검사 결과로 볼 때, 스펀지케이크 제조용 소재로는 부적합하다는 것을 알 수 있었다. 특히 상업용분무건조분말로 제조한 케이크는 모든 특성 면에서 크게 떨어지는 것으로 나타났다. 따라서 신선한 계란액을 탈당시킨 후 $70^{\circ}C$에서 분무 건조시켜 만든 분말이 스펀지케이크를 만드는데 있어 가장 적합한 소재로 확인되었다.

Keywords

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