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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Oyster Mushroom on Quality of Sulgidduk and Gyeongdan

느타리버섯이 설기떡과 경단의 노화억제에 미치는 영향

  • Chung, Koo-Min (Dept. of Food Science and Biotechnology, Andong University) ;
  • An, Hui-Jeong (Dept. of Food Science and Biotechnology, Andong University)
  • 정구민 (안동대학교 식품생명공학과) ;
  • 안희정 (안동대학교 식품생명공학과)
  • Received : 2012.05.09
  • Accepted : 2012.06.19
  • Published : 2012.09.30
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Abstract

To investigate the effects of oyster mushroom on the quality of Sulgidduk and Gyeongdan, freeze-dried mushroom power and mushroom extract were prepared. Dough for Gyeongdan was held for 0~6 hours at room temperature before cooking in order to allow for enzyme reaction. Upon addition of 2~5% mushroom power or 1~2% mushroom extract, the hardness of Sulgidduk decreased while the storage periods could be extended 1~2 days. Avrami rate constant (k) was 0.0111 for 2% power-added rice cake and 0.044 for the control. In Gyeongdan, hardness also decreased by addition of mushroom. Avrami rate constant (k) was 0.0178 for 10% mushroom power-added Gyeongdan and 0.0652 for the control. In a sensory test, Sulgidduk with 1% mushroom powder showed the highest score. Overall, addition of 1% mushroom powder to rice was appropriate for Sulgidduk. For Gyeongdan, addition of 1~2% mushroom powder was appropriate.

설기떡은 1~72시간의 저장중 경도의 품질변화에 따른 영향을 조사하였다. 설기떡은 전반적으로 느타리버섯분말 2,5%와 추출물 1, 2%을 첨가하여 설기떡을 제조하면 경도가 낮아져 대조군에 비해 1~2일 정도 단단해지는 것을 지연시키는 것으로 나타났다. Avrami 노화상수(k)도 무첨가군0.0440인데 비해 2% 버섯전체분말 첨가군이 0.0111로 나타나 버섯첨가에 의한 노화 지연을 알 수 있었다. 설기떡의 관능검사는 부드러움, 달콤함, 씹힘성, 종합적인 기호도에서 1% 첨가군이 우수하였다. 경단은 0~6시간의 느타리버섯분말과 추출분말과의 숙성시간을 둔 다음 제조한 후 저장하면서 경도를 조사하였다. 경단의 경도는 저장 72시간에서 숙성6시간의 무첨가군이 1367 g-force에서 5% 첨가군이 926g-force로, 떡을 익히기 전에 숙성시간이 길고 버섯분말 첨가량이 많을수록 경도가 낮았다. 경단의 Avrami 노화상수(k)는 버섯 무첨가군이 0.0652인데 비해 10% 버섯전체 분말 첨가군이 0.0178로 상당히 감소하였다. 관능검사는 쓴맛과 향은 버섯분말 2% 첨가군이 높았으며, 종합적인 맛도 2% 첨가군에서 높았다. 위 실험으로 보아 전반적으로 설기떡은 버섯첨가량 1%, 경단에는 버섯첨가량 1, 2%가 적당하다고 여겨진다.

Keywords

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