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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Adzuki Beans Sediment According to Variety

품종에 따른 팥 앙금의 품질 특성

  • Song, Seuk-Bo (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Hye-In (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Jee-Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jae-Saeng (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kang, Jong-Rae (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Byeong-Geun (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Myung-Chul (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Young-Nam (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kwak, Do-Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Nam, Min-Hee (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
  • 송석보 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 서혜인 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 고지연 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 이재생 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 강종래 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 오병근 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 서명철 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 윤영남 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 곽도연 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 남민희 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 기능성작물부)
  • Received : 2011.05.24
  • Accepted : 2011.06.20
  • Published : 2011.08.31
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Abstract

We evaluated the quality characteristics of adzuki bean sediment according to variety. The moisture, crude protein, and crude ash contents of the various adzuki bean varieties were 8.2~11.1, 15.4~20.6 and 3.3~3.6 g/100 g, respectively. The potassium contents of Chilbo-pat (CB) and Hongeon-pat (HE) were 875.1 and 873.1 mg/100 g, respectively. The calcium contents of Jungbu-pat (JB) and Kumsil-pat (KS)were 73.6 and 73.2 mg/100 g, respectively. A high level of magnesium (131.4 mg/100 g) was found in Yeonkeum-pat (YK). The yields of adzuki bean sediment according to variety were no different either wet (188.3~204.7%) or dry (62.1~66.0%). The L-values on sediment of YK and KS were 67.0 and 68.0, respectively; however, the CB L-value was low at 54.0. A high level of a- (6.6) and b-value (12.8) was found in YK; however, the values for CB were much lower at 3.8 and 5.9, respectively. There was no difference in particle-size distribution, water binding capacity, and solubility of adzuki bean sediment according to variety. High levels of peak (3.79 RVU), trough (3.75 RVU), final (7.33 RVU), and setback viscosity (3.54 RVU) were found in JB. The sensory properties of products in food processing are important, and the variety of adzuki bean sediment should be chosen depending on desired product characteristics.

1. 현재까지 국내에 개발된 팥의 이용성 증진을 위해 다양한 종피색의 팥 품종에 대해 앙금을 제조하여 품질 특성을 비교 분석하였다. 팥 품종별 수분함량은 8.2~11.1 g/100 g, 조단백질은 15.4~20.6 g/100 g, 조회분은 3.3~3.6 g/100 g을 나타내었으며, 칼륨은 칠보팥(CB)과 홍언팥(HE)이 각각 875.1 및 873.1 mg/100 g으로, 칼슘은 중부팥(JB)과 금실팥(KS)이 각각 73.6 및 73.2 mg/100 g으로, 마그네슘은 연금팥(YK)이 131.4 mg/100 g으로 높은 함량을 보였다. 앙금 수율은 습물중은 188.3~204.7%, 건물중은 62.1~66.0%의 범위로 유의적인 차이를 보이지 않았다. 앙금의 명도는 종피색이 밝은 연금팥(YK)과 금실팥(KS)이 각각 67.0 및 68.0으로 가장 높은 값을 보였으며, 종피색이 검정색인 칠보팥(CB)이 54.0으로 가장 어두운 것으로 나타났다. 적색도(a-value)와 황색도(b-value)는 연금팥(YK)이 각각 6.6 및 12.8로 가장 높은 값을 보였고 칠보팥(CB)이 각각 3.8 및 5.9로 가장 낮았다. 앙금의 평균입자직경은 중원팥이 121.10 ${\mu}m$로 가장 크게 나타났고 중부팥이 100.80 ${\mu}m$로 가장 작은 값을 나타냈으며, 입도분포는 전체적으로 유의적인 차이를 보이지 않았다. 앙금의 입자는 타원형의 모양을 가지고 있었으며, 세포막과 단백질이 둘러싸서 표면이 거칠게 나타났다. 품종별 팥 앙금의 수분결합력 및 용해도는 유의적인 차이를 나타내 지 않았다. 팥 앙금의 호화점도특성 중 최고점도, 최저점도, 최종점도 및 치반점도는 중부팥(JB)이 각각 3.79, 3.75, 7.33 및 3.54 RVU로 가장 높은 값을 나타났고 칠보팥(CB)이 1.21, 1.17, 2.46 및 1.25 RVU로 가장 낮게 나타났다. 이상의 결과를 볼 때 식품가공에서 팥 앙금의 선택은 관능적으로 색에 가장 많은 영향을 미치므로 생산하고자 하는 제품의 특성을 고려하여 팥 앙금을 사용하는 것이 바람직할 것으로 생각된다.

Keywords

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