Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Preparation of Garaedduk with Buckwheat Flour Using Retrogradation-retardation Technology

굳음방지기술을 적용한 메밀 대체량별 가래떡의 품질특성

  • Lee, Jun Woo (Department of Food and Nutrition, Hanyang University) ;
  • Bae, In Young (Department of Oriental Medicine Fermentation, Far East University) ;
  • Oh, Im Kyung (Department of Food and Nutrition, Hanyang University) ;
  • Kim, Myung Hwan (Department of Food Engineering, Dankook University) ;
  • Han, Gwi Jung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
  • 이준우 (한양대학교 식품영양학과) ;
  • 배인영 (극동대학교 한약발효학과) ;
  • 오임경 (한양대학교 식품영양학과) ;
  • 김명환 (단국대학교 식품공학과) ;
  • 한귀정 (농촌진흥청 농식품자원부) ;
  • 이현규 (한양대학교 식품영양학과)
  • Received : 2013.03.14
  • Accepted : 2013.05.09
  • Published : 2013.08.31
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Abstract

Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at $4^{\circ}C$, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.

본 연구에서는 떡 굳음방지기술의 적용성 확대를 위하여 멥쌀 대신 메밀 분말을 0, 15, 30, 45%로 대체한 가래떡을 제조 후 $4^{\circ}C$에서 3일간 저장에 따른 텍스쳐, 색도, 기호도 검사를 분석하였다. 일반공정을 사용하여 제조한 떡의 경도는 메밀 분말 대체량과 무관하게 모두 저장 기간에 따라 급격하게 증가한 반면, 떡 굳음방지기술을 적용한 경우에는 메밀 분말 45% 대체한 가래떡을 제외하고 저장 기간이 증가함에 따라 경도 상승이 억제되어 제조 직후의 경도를 유지하였다. 메밀 분말 대체량이 증가할수록 명도는 감소하고, 적색도 및 황색도는 증가하였다. 떡 굳음방지기술을 적용한 가래떡의 전반적인 기호도는 제조 직후에는 메밀 분말을 함유하지 않은 가래떡이 가장 높게 나왔으며, 메밀 분말 대체량이 증가할수록 기호도는 저하되었으나 저장 3일 후에는 0, 15% 메밀 분말 대체 가래떡이 유의적 차이가 없었다. 따라서 본 연구에서는 일반공정보다는 굳음방지기술을 적용한 메밀 분말 대체 가래떡 적용이 전반적 품질 면에서 유리하며 떡 굳음현상 지연은 메밀 분말 대체량 30% 정도까지 적용 가능하며 전반적 기호도 및 텍스쳐 측면에서는 15%가 적합하였다.

Keywords

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