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목이버섯과 흑미를 첨가한 즉석죽의 품질 특성

Quality Characteristics of Instant Gruel containing Ear Mushroom and Black Rice

  • Choi, So Ra (Jeollabukdo Agricultural Research & Extension Services) ;
  • Yu, Young Jin (Jeollabukdo Agricultural Research & Extension Services) ;
  • Ahn, Min Sil (Jeollabukdo Agricultural Research & Extension Services) ;
  • Song, Eun Ju (Jeollabukdo Agricultural Research & Extension Services) ;
  • Seo, Sang Young (Jeollabukdo Agricultural Research & Extension Services) ;
  • Choi, Min Kyung (Jeollabukdo Agricultural Research & Extension Services) ;
  • Song, Young Eun (Jeollabukdo Agricultural Research & Extension Services) ;
  • Han, Hyun Ah (Jeollabukdo Agricultural Research & Extension Services) ;
  • So, Sun Young (Jeollabukdo Agricultural Research & Extension Services) ;
  • Lee, Gi Kwon (Jeollabukdo Agricultural Research & Extension Services) ;
  • Song, Young Ju (Jeollabukdo Agricultural Research & Extension Services) ;
  • Kim, Chung Kon (Jeollabukdo Agricultural Research & Extension Services)
  • 투고 : 2015.04.29
  • 심사 : 2015.06.17
  • 발행 : 2015.06.30

초록

본 연구는 국내 재배면적이 확대되고 있는 목이버섯의 부가가치 향상과 소비량 확대를 위해 팽화기술을 접목한 목이버섯 즉석죽을 제조하고, 품질특성을 조사하여 실버층에 쉽게 적용할 수 있는 제품을 개발하고자 하였다. 백미와 흑미를 75~100%와 25~0%로 혼합한 후 비타민 $D_2$와 식이섬유 함량이 높은 건목이버섯을 0~4%로 첨가하여 호화도, 영양성분, 항산화성 및 관능 등을 조사하였다. 즉석죽 분말의 호화도는 건목이버섯 첨가량이 증가할수록, 흑미 첨가량이 감소할수록 최고점도와 유지강도, 강하점도, 최종점도, 노화점도가 증가하는 경향이었다. 백미 80%와 흑미 20%를 혼합한 후 건목이 버섯 3%를 첨가한 즉석죽은 비타민 $D_2$ $18.53{\mu}g/100g$, 식이섬유 3.73 g/100 g이 함유되어 있어 뼈의 형성과 유지와 배변 활동 촉진 효과가 기대되었다. 또한 DPPH free radical 소거능도 56.79%로 나타나, 항산화성이 높아 실버층의 건강에 기여할 것으로 기대되었다. 본 실험 결과, 목이버섯은 기능성 가공제품 개발의 소재로서 사용가치가 매우 높아 실버층뿐 아니라, 다양한 연령층에 적합한 가공제품 생산에 응용가능하리라 생각된다.

This study was conducted to investigate the quality characteristics of instant gruel containing ear mushroom and black rice with the goal of improving the added value and increasing the consumption of ear mushroom. To make ear mushroom instant gruel using the puffing technique, the proportion of white rice to black rice and the amounts of dried ear mushroom added ranged from 75~100% : 25~0% and 0~4%, respectively. Based on rapid visco analysis (RVA) of gruel powder, peak viscosity, holding strength, final viscosity and set back increased as we increased the proportion of dried ear mushroom and decreased that of black rice. The gruel made of 80% white rice : 20% black rice and 3% dried ear mushroom contained $18.53{\mu}g/100g$ vitamin $D_2$, 3.73 g/100 g dietary fiber and is therefore expected to improve bone health and bowel movement. Also, the DPPH free radical scavenging activity for this gruel was 56.7%, which indicates high antioxidant activity. In contrast, using 100% white rice or 75% white rice : 25% black rice adversely affected the taste and flavor of the gruel.

키워드

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  2. 다양한 자외선(UVB) 처리조건에 의한 목이버섯의 품질 특성 vol.32, pp.6, 2015, https://doi.org/10.9799/ksfan.2019.32.6.620
  3. Processing and Quality Characteristics of Canned Shrimp Marsupenaeus japonicus Porridge Added Young Ginseng Panax ginseng vol.32, pp.2, 2020, https://doi.org/10.13000/jfmse.2020.4.32.2.499