Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality characteristics of Jeungpyun based on variety, milling method and fermentation time

품종과 제분 방법 및 발효시간에 따른 증편의 품질 특성

  • Park, Ji Won (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Park, Gi Hoon (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Choi, Sun Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Min Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Yoon Jeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Choon Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Youn Ri (Department of Food and Nutrition, Daejeon Health Sciences College) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • 박지원 (충북대학교 식품생명공학과) ;
  • 박기훈 (충북대학교 식품생명공학과) ;
  • 최선영 (충북대학교 식품생명공학과) ;
  • 김민영 (충북대학교 식품생명공학과) ;
  • 이윤정 (충북대학교 식품생명공학과) ;
  • 이춘기 (국립식량과학원 중부작물부) ;
  • 이연리 (대전보건대학 식품영양과) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Received : 2019.01.28
  • Accepted : 2019.03.20
  • Published : 2019.04.30
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Abstract

This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.

본 연구에서는 가공용 설갱 품종의 건식분쇄 쌀가루의 증편에 대한 가공적성을 살펴보기 위하여 밥쌀용 삼광 품종의 습식 및 건식분쇄 쌀가루를 대조구로 발효시간에 따른 증편의 품질 특성을 살펴보았다. 색도 중 L값은 발효시간에 따라 증가하였으며 6시간에서 68.59-69.85로 높았다. 수분함량은 2시간 발효에서 42.79-43.70%로 낮았고 그 밖의 시간에서는 유사하였다. pH는 발효시간이 경과함에 따라 감소하였다. 팽창률은 6시간 발효 시 삼광습식분쇄가 160.66%, 삼광 건식분쇄가 149.73%, 설갱 건식분쇄가 159.52%로 높았다. 비체적은 팽창률과 유사하게 각각 1.12, 0.96, 1.12 mL/g이었다. 증편의 경도는 2시간 발효에서 1324.27-1871.98 g으로 높았으며, 6시간 발효에서 475.57-550.40 g으로 낮았다. 품종별로는 설갱 건식분쇄가 475.57 g으로 삼광에 비해 낮았다. 기공수 관찰 결과, 6시간 발효에서 105-170개로 많은 기공 수를 나타내었다. 이상의 결과로부터 건식 분쇄한 가공용 설갱 품종으로 증편을 제조하였을 때 습식 분쇄한 쌀가루로 제조한 증편과 품질적으로 큰 차이를 나타내지 않아 증편제조에 있어 적합할 것으로 판단된다.

Keywords

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Fig. 1. Expansion ratio and specific volume of Jeungpyun according to varieties and different fermentation time.

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Fig. 2. Change in hardness of Jeungpyun according to storage time.

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Fig. 3. Appearance of cross section on Jeungpyun according to varieties and fermentation time.

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Fig. 4. The pore number of Jeungpyun according to varieties and fermentation time.

Table 1. Color value, moisture content and pH of Jeungpyun according to different varieties and fermentation time

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Table 2. Texture profile analysis parameters of Jeungpyun prepared with different varieties and fermentation time

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