Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Sulgidduk added with Cirsium setidens Nakai

곤드레 첨가 설기떡의 품질특성

  • Park, Sung Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University, Research Institute of Biomaterial, Hallym Polytechnic University) ;
  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji Univrsity)
  • 박성진 (한림성심대학교 관광외식조리과/한림성심대학교 생물소재연구소) ;
  • 나영아 (을지대학교 식품산업외식학과)
  • Received : 2016.07.09
  • Accepted : 2016.10.12
  • Published : 2016.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to determine the desirable mixture ratio of Cirsium setidens Nakai powder to rice flour for the preparation of Sulgidduk. The moisture of samples raged from 36.51% to 40.67%. The addition of Cirsium setidens Nakai powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). With increasing Cirsium setidens Nakai powder level, the hardness, springness and chewiness of the samples increased and their cohesiveness decreased. In sensory evaluation, the addition of 5% Cirsium setidens Nakai powder showed the best score in taste and overall preference. Over 3 days of storage, Sulgidduk showed a slightly high total bacterial count compared to control. Therefore, these results suggested that the addition of 5% Cirsium setidens Nakai powder could be applied for making Cirsium setidens Nakai powder Sulgidduk.

본 연구는 생리활성 기능을 나타내는 곤드레 분말을 설기떡에 첨가하여 품질특성을 조사한 결과, 수분함량은 무첨가구(40.67%)에 비해 곤드레 분말 첨가군(36.51~38.43%)이 낮게 나타났고, 색도는 곤드레 분말 첨가량이 증가함에 따라 L값은 유의적으로 감소하였으며, a값과 b값은 유의적으로 증가하는 경향을 나타냈다(p<0.05). 곤드레 분말 첨가량이 증가할수록 경도, 탄력성, 씹힘성은 증가하나, 응집성은 감소하는 경향을 나타내었다(p<0.05). 관능검사 결과, 전반적인 기호도에서는 곤드레 분말 5% 첨가 설기떡 > 1% 첨가 설기떡 > 3% 첨가 설기떡 > 0% 첨가 설기떡 > 7% 첨가 설기떡 순으로 높게 평가되었다. 또한, 곤드레 분말 첨가량을 달리한 설기떡을 $18^{\circ}C$에서 3일간 저장하는 동안의 총균수 변화는 제조 직후 모든 첨가군의 총균수 함량은 2(logCFU/g) 이하이었고, 3일 저장하는 동안 0%(4.02), 1%(4.94), 3%(5.94), 5%(6.28), 7%(6.9.8)로 곤드레 첨가량이 증가할수록 총균수가 다소 증가하였으나, 곤드레 설기떡은 저장하는 동안 미생물의 증식을 억제하지 못하는 것으로 사료된다. 곤드레 분말 첨가 설기떡 제조시 다른 첨가군에 비해 가장 높게 평가된 곤드레 분말 5% 첨가구가 설기떡 제조의 가장 적합한 것으로 사료되며, 향후 다양한 제품에 곤드레 분말을 이용하고자 한다.

Keywords

References

  1. Ahn GJ (2010). Quality characteristics of Sulgidduk prepared with amount of purple sweetpotato powder. Korean J Culinary Res 16(1): 127-136.
  2. Cha GH, Lee HG (2001). Sensory Physicochemical Characteristics and Storage Time of Daechu- Injeulmi Added with Various Levels of Chopping Jujube, Nutrition Science, Seoul Women's University College of Human Ecology, Hanyang University, 29, Seoul.
  3. Chang SY, Song JH, Kwak YS, Han MJ (2012). Quality characteristics of Gondre tofu by the level of Cirsium setidens powder and storage. Korean J Food Culture 27(6):737-742. https://doi.org/10.7318/KJFC/2012.27.6.737
  4. Cho MS, Hong JS (2006). Quality characteristics of sulgidduk by the addition of sea tangle. Korean J Food Cookery Sci 22(1):37-44.
  5. Choi HY (2009). Antimicrobial activity of Salvia miltiorrhiza Bunge extract and its effects on quality characteristics in Sulgidduk. Korean J Food & Nutr 22(3):321-331.
  6. Choi SH (2010). Quality characteristics of Sulgidduk added with pine mushroom (Tricholoma matsutake Sing.) powder. Korean J Food Nutr 23(4):549-555.
  7. Eun SD, Kim MY, Chun SS (2008). Quality characteristics of Sulgidduk prepared with Houttuynia cordata Thunb. powder. Korean J Food Cookery Sci 24(1):23-30.
  8. Ferenci P, Dragosics B, Dittrich H, Frank H, Benda L, Lochs H, Meryn S, Base W, Schneider B (1989). Randomized controlled trial of silymarin treatment in patients with cirrhosis of the liver. J Hepatol 9(1):105-113.
  9. Ham SS, Lee SY, Oh DH, Kim SH, Hong JK (1997). Development of beverages drinks using mountain edible herbs. J Korean Soc Food Sci Nutr 26(1):92-97.
  10. Hong HJ, Choi JH, Yang JA, Kim GY, Rhee SJ (1999). Quality characteristics of sulgiddeok added with green tea powder. Korea J Soc Food Cookery Sci 15(3):224-230.
  11. Hwang SJ (2013). Quality characteristics of Korean steamed rice cake containing different amount of red onion powder. Korean J Food Preserv 20(4):487-494.
  12. Hyun YH, Hwang YK, Lee YS (2005). Quality characteristics of Sulgidduk with tapioca flour. Korean J Food Nutr 18(2):103-108.
  13. Im HE, Yoe HK, Chang SY, Han MJ (2012). Quality characteristics of Gondregaedduck by the level of Cirsium setidens and storage. Korean J Food Culture 27(4):400-406. https://doi.org/10.7318/KJFC/2012.27.4.400
  14. Ingelman-Sundberg M, Johansson I, Penttila KE, Glaumann H, Lindros KO (1988). Centrilobular expression of ethanol-inducible cytochrome P450 (IIE1) in rat liver. Biochem Biophys Res Commun 157(1):55-60. https://doi.org/10.1016/S0006-291X(88)80010-X
  15. Ishida H, Umino T, Tsuji K, Kosuge T (1987). Studies on antihemmorrhagic substances in herbs classified as hemostatics in Chinese medicine. VII. On the antihemorrhagic principle in Cirsium japonicum DC. Chem Pharm Bull (Tokyo) 35(2):861-864. https://doi.org/10.1248/cpb.35.861
  16. Jun MK, Kim MY, Chun SS (2008). Quality characteristics of Sulgidduk prepared with Ulmus cortex powder. Korean J Food Cookery Sci 24(1):31-38.
  17. Kang IJ, Ham SS, Chung CK, Lee SY, Oh DH, Choi KP, Do JJ (1997). Development of fermented soysauce using Cirsium setidens Nakai and comfrey. J Korean Soc Food Sci Nutr 26 (6):1152-1158.
  18. Kim JS, Byun GI (2009). Making fish paste with yam (Dioscorea japonica Thunb) powder and its characteristics. Korean J Culinary Res 15 (2):57-69.
  19. Kim YS (2008). Addition ratio of buckwheat vegetable powder (Fagopyrum esculentum Moench) on the quality characteristics of Sulgidduk. Korean J Food Nutr 21(4):436-442.
  20. Lee JS, Cho MS, Hong JS (2008). Quality characteristics of sulgidduk containing added tomato powder. Korean J Food Cookery Sci 24 (3):375-381.
  21. Lee KC, Noh HS, Kim JW, Han SS (2012). Physiological responses of Cirsium setidens and Pleurospermum camtschaticum under different shading treatments. J Bio-Env Con 21 (2):153-161.
  22. Lee MH, Jeon SJ, Kim SK, Park HS, Choi YS (2011). The quality characteristics of Curcuma longa L. powder Sulgitteok. Korean J Culinary Res 17(5):203-214.
  23. Lee SH, Jin YS, Heo SI, Shim TH, Sa JH, Choi DS, Wang MH (2006). Composition analysis and antioxidative activity from different organs of Cirsium setidens Nakai. Korean J Food Sci Technol 38(4):571-576.
  24. Lee SJ (1966). Korean Folk Medicine. Seoul National University Press, Seoul, Korea. p 145-146.
  25. Lee WB, Kwon HC, Cho OR, Lee KC, Choi SU, Baek NI, Lee KR (2002). Phytochemical constituens of Cirsium setidens Nakai and their cytotoxicity against human cancer cell lines. Arch Pharm Res 25(5):628-635. https://doi.org/10.1007/BF02976934
  26. Lee YJ, Kim EH (2013). Quality characteristics of Sulgidduk added with saltwoet(Salicornia herbaces L.) powder. Korean J Culinary Res 19 (2):203-214.
  27. Lim JH, Kang YS, Kim JG (2008). Quality characteristics of Sulgidduk supplemented with sunflower(Helianthus annuus) seeds. J East Asian Dietary Life 18(3):337-344.
  28. Morita N, Shimizu M, Arisawa M (1973). Two new flavone glycosides from Cirsium lineare. Phytochemistry 12(2):421-423. https://doi.org/10.1016/0031-9422(73)80032-9
  29. Mourelle M, Muriel P, Favari L, Franco T (1989). Prevention of $CCl_4$-induced cirrhosis by silymarin. Fundam Clin Pharmacol 3(3):183-191. https://doi.org/10.1111/j.1472-8206.1989.tb00449.x
  30. Park HS (2010). Quality characteristics of Sulgidduk by addition of Jerusalem Artichoke (Helianthus tuberosus L.) powder. Korean J Culinary Res 16(3):259-267.
  31. Park ID (2008). Effects of Cucurbita maxima Duchesne puree on quality characteristics of pound and sponge cakes. Korean J Food Culture 23(1):48-754.
  32. Park MJ, Choi JK, Kakishima M, Shin HD (2011). First report of rust disease caused by Puccinia nishidana on Cirsium setidens. Plant Pathol J 27(3):297. https://doi.org/10.5423/PPJ.2011.27.3.297
  33. Park SS, Kim SI, Sim KH (2011). The quality characteristics and antioxidative activity of Sulgidduk supplemented with ramie leaf powder. Korean J Food Cookery Sci 27(6):763-772. https://doi.org/10.9724/kfcs.2011.27.6.763
  34. Rauen HM, Schriewer H (1971). The antihepatotoxic effect of silymarin on liver damage in rats induced by carbon tetrachloride, d-galactosamine and allyl alcohol. Arzneimittelforschung 21(8):1194-1201.
  35. Rha YA, Kang BN (2014). Quality characteristics of Sulgidduk added with Rubus coreanus Miquel leaf powder. Korean J Culinary Res 20 (6):128-135.
  36. Ryu YK, Kim YO, Kim KM (2008). Quality characteristics of Sulgidduk by the addition of tofu. Korean J Food Cookery Sci 24(6):856-860.
  37. Ryu GH, Park JY, Koo BY, Song DS, Lim MS (2005). Korean Rice Cake for Manufactor and Process Engineer. Hyoil Publishers, 13, Seoul.
  38. Suh JT, Ryu SY, Kim WB, Choi KS, Kim BH (1996). Improvement of gemination rate by low temperature and development of effective shading cultivation of Cirsium setidens under rain shelter in highland. Korean J Plant Res 9(2):151-156.
  39. Yoon SJ (2007). Quality characteristics of Sulgidduk added with lotus leaf powder. Korean J Food Cookery Sci 23(4):433-442.

Cited by

  1. 건조방법에 따른 새싹보리 설기떡의 품질특성 vol.23, pp.7, 2017, https://doi.org/10.20878/cshr.2017.23.7.022
  2. The Influence of the Experiential Marketing Factors of Restaurant on the Brand Image, Satisfaction, and Customer Loyalty : Focused on Restaurants in Complex Shopping Mall vol.24, pp.2, 2018, https://doi.org/10.20878/cshr.2018.24.2.014
  3. 모링가 분말을 첨가한 스펀지케이크의 품질특성 vol.24, pp.3, 2016, https://doi.org/10.20878/cshr.2018.24.3.018
  4. Quality Evaluation of Brown Rice Sulgidduk added with Jerusalem Artichoke Powder vol.29, pp.2, 2016, https://doi.org/10.17495/easdl.2019.4.29.2.112
  5. Quality Evaluation and Antioxidative Activity of Sulgidduk with the Addition of Finger Root Powder vol.32, pp.2, 2016, https://doi.org/10.7856/kjcls.2021.32.2.257
  6. Quality Characteristics of Sulgidduk Prepared with Black Currant Extracts vol.31, pp.5, 2016, https://doi.org/10.17495/easdl.2021.10.31.5.355
  7. The Quality Characteristics of Sulgidduk made with Morinda citrifolia(Noni) Powder vol.32, pp.4, 2021, https://doi.org/10.7856/kjcls.2021.32.4.569