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1 J Korean Soc Food Sci Nutr 한국식품영양과학회지 46(7), 833~840(2017) 깻잎착즙액을이용하여제조한식빵의이화학적및관능적특성 오석태 1 김기혁 1,2 김원모 3 이규희 2 1 우송대학교외식조리학부 2 우송대학교조리과학연구센타 3 우송정보대학제과제빵학과 Physicochemical and Sensory Properties of Pan Bread Made with Various Amounts of Squeezed Perilla Leaf Juice Suk-Tae Oh 1, Kee-Hyuk Kim 1,2, Won-Mo Kim 3, and Gyu-Hee Lee 2 1 Department of Culinary Arts and 2 Culinary Science Research Center, Woosong University 3 Department of Baking & Pastry, Woosong College ABSTRACT For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice () were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of, whereas dough stability time increased with increasing amount. Expansion rate of dough decreased with increasing amount. The volume, specific volume, and baking loss rate of pan bread made with various amounts decreased with increasing amount. Pan bread crumb colors became thickened and greenish with increasing amount. For physical properties of pan bread made with various amounts, springiness and cohesiveness decreased with increasing amount, whereas brittleness, chewiness, and hardness increased with increasing amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing amount. In the overall acceptance analysis, 1.5% was the most preferred with a score of However, statistical differences between 1.5% and 1.0% were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with need to be developed for wide application of perilla leaf. Key words: perilla leaf squeezed juice, physicochemical, sensory, partial least squares (PLS) 서 깻잎 (Perilla frutescens Britton var. japonica Hara) 은독특한향기를가지고있어아시아지역, 특히우리나라에서자주소비되는엽채류이다 (1). 깻잎에는 perilla aldehyde 와 perilla ketone과같은독특한향 (2) 이있어생선이나육류조리시비린내제거를위해사용되기도한다. 깻잎은다양한생리기능을갖는것으로알려져있다. 깻잎추출액에대한생리효과를확인한예로는항산화효과 (3), 항염증작용 (4,5), 간독성에대한완화작용 (6), 항알레르기효과 (7), Received 24 April 2017; Accepted 22 June 2017 Corresponding authors: Gyu-Hee Lee, Culinary Science Research Center, Woosong University, Daejeon 34606, Korea gyuhee@wsu.ac.kr, Phone: 론 비만억제효과 (8), human hepatoma와 leukemia cells의성장억제효과 (9) 가알려져있다. 이와같은생리활성에영향을주는대표적인성분으로 luteolin은 anti-inflammatory와 antipruritic 효과 (10), rosmarinic acid는 antiallergic effect(11), triterpene acids는 anti-inflammatory와 antitumor-promoting 효과 (12) 가보고된바있다. 깻잎은현재우리나라전역에서재배가가능하며최근에는시설재배방법의발달로계절에상관없이잘생산판매되고있는엽채류이다. 현재깻잎은주로쌈채소로가장많이판매되고있으며, 저장을위해장아찌나김치, 혹은소량으로부각의형태로가공되고있다 (13). 그러나깻잎이대량으로생산되는시기에는판매시부가가치를높일수없다는문제가있다. 따라서생리활성특성이좋은깻잎의섭취빈도를높이고부가가치를높이기위한가공품의개발이필요하다.

2 834 오석태 김기혁 김원모 이규희 Bakery products는전세계적으로널리소비되는중요한식품이며, 특히식빵은주식으로삼는국가가점점늘어나는추세이다. 현대사회에서경제력이좋아지자인류는건강의중요함을재인식하면서기능성식품에대한관심이날로고조되고있다 (14). 따라서지난수십년동안제빵산업에서는 dietary fiber, bioactive peptides, minerals 및 vitamins 등과같은생리활성물질을강화한 bakery products 제품을개발하여왔다 (15). 따라서본연구에서는다양한생리기능성을가지며우리나라전지역에서쉽게재배가가능한깻잎을착즙액의형태로식빵제조에사용하여깻잎의향과기능성성분이함유된기능성식빵을제조해물리화학적및관능적특성을확인하여깻잎의활용범위를넓히는데기초자료로활용하고자한다. 재료및방법재료식빵을만들기위하여생이스트 (raw yeast, Ottuggi, Gyeonggi, Korea), 설탕 (Fine Sugar, Cheil-Jedang, Gyeonggi, Korea), 쇼트닝 (Lotte Samgang, Gyeonggi, Korea), 탈지분유 (Seoul Milk Co., Ltd., Gyeonggi, Korea), 식염 (Ggotsogeum, Beak-Jo Pyo, Gyeonggi, Korea) 을사용하였다. 우리밀 (domestic wheat flour) 은제빵용으로구례지역에서재배된금강품종을제분한 ( 주 ) 사조해표 (Hae- Pyo Woo-ri Mill Wheat flour, First Grade High Gluten Wheat Flour, Jeonnam, Korea) 밀가루를사용하였다. 수입밀 (imported wheat flour) 은 ( 주 ) 대한제분 (Gyeonggi, Korea) 이제분한제빵용강력밀가루 (High Gluten Wheat Flour) 를이용하였다. 깻잎착즙액은충남금산농가에서구입한유기농깻잎을흐르는물에잘씻어물기를제거한후휴롬착즙기 (Hurom HT-SKF14, Hurom, Gimhae, Korea) 로착즙하였다. 착즙액의고형분함량은 % 였다. 반죽의 farinograph 분석밀가루와깻잎착즙액 (squeezed perilla leaf juice, ) 을혼합하였을때반죽특성은 AACC 방법 54-21(16) 에따라 farinograph(no , Type , Brabender Co., Ltd., Duisburg, Germany) 를이용하여견도 (consistency), 반죽형성시간 (dough development time, DDT), 반죽안정도 (dough stability time, DST), 약화도 (degree of softening), farinograph quality number(fqn) 등의값을분석하였다. 분석은 Kim 등 (17) 의방법에따라미리예열한 30±0.2 C의 farinograph mixing bowl에밀가루 300 g을넣고밀가루함량에대하여 farinograph에서공급하는수분량을 63% 로고정한것을대조구 (control) 로하였다. Farinograph에공급하는밀가루와수분및깻잎착즙액첨가량비율은 Table 1에표시한것과같은비율로하였다. 반죽의발효팽창력반죽의발효팽창력측정은 1차발효후 30 g씩을떼어 250 ml의메스실린더에취해표면을평평하게한다음 2차발효조건인온도 38 C, 습도 80% 인발효기에서 45분발효시켜발효팽창력을측정하였다. 한시료당 3번씩측정하여그평균값을발효팽창력으로하였다. 식빵의제조식빵의제조를위한반죽배합비는깻잎착즙액의고형분함량을밀가루대체비율로하였으며반죽배합비는 Table 1에표시하였다. 제빵은각각의재료를반죽기 (SM 200, Sinmag, Taipei, Taiwan) 에넣고 27 C에서저속으로 2분, 중속으로 3분간반죽한후클린업단계에서쇼트닝을넣고저속으로 2분, 중속으로최종단계까지반죽하여 60분동안 1차발효 ( 온도 27 C, 습도 80%) 를시행하였다. 60분동안 1차발효후반죽을 500 g씩성형하고식빵팬 ( mm) 에넣은다음온도 38 C, 습도 80% 조건에서 45분간 2차발효를하여 180 C의오븐에서 30분간굽는것을제빵방법으로하였다. 깻잎착즙액첨가량을달리하여제조한식빵은실온 ( 온도 22±2 C, 습도 75±10%) 에서 2시간식힌후실험재료로사용하였다. 식빵의무게, 부피, 비용적및굽기손실률깻잎착즙액양을달리하여제조한식빵의무게는빵을구운후실온에서 2시간방랭한다음측정하였으며, 식빵의부피는종자치환법으로측정하였다. 깻잎착즙액양을달리 Table 1. Mixing ratio for making the pan bread with various soluble solid (SS) contents of squeezed perilla leaf juice Wheat flour Water Yeast Sugar Shortening Milk powder Salt SS of Water of IWC/ DWC 1) 0.5% % % % ) IWC means normal dough making with west wheat flour control. DWC means normal dough making with the Korean wheat flour control. 0.5% means dough making with soluble solid of the squeezed perilla leaf juice instead of 0.5% Korean wheat flour. 1.0% means dough making with soluble solid of the squeezed perilla leaf juice instead of 1.0% Korean wheat flour. 1.5% means dough making with soluble solid of the squeezed perilla leaf juice instead of 1.5% Korean wheat flour. % means dough making with soluble solid of the squeezed perilla leaf juice instead of % Korean wheat flour (These abbreviations were related with all Fig. and Tables).

3 깻잎착즙액을이용하여제조한식빵의이화학적및관능적특성 835 하여제조한식빵의비용적은빵부피 (ml) 를빵무게 (g) 로나누어구하였으며, 굽기손실률은반죽의무게와식빵의무게를이용하여다음과같이산출하였다 (18). 굽기손실률 (%)= 반죽의무게 (g)- 식빵의무게 (g) 100 반죽의무게 (g) 식빵의 crumb 색도측정 깻잎착즙액양을달리하여제조한식빵의 crumb 색도는식빵을 10 mm 두께로가로 5 cm, 세로 5 cm 크기로잘라색도계 (Color Reader ver 1.01, Sun Co., Tokyo, Japan) 를이용하여명도 (L, lightness), 적색도 (a, redness), 황색도 (b, yellowness) 의값을 3회반복측정하여평균값으로나타내었다. L값은 0( 검정색 ) 에서 100( 흰색 ) 까지, a값 ( 적색도 ) 은 -80( 녹색 ) 에서 100( 적색 ) 까지, b값 ( 황색도 ) 은 -70 ( 청색 ) 에서 70( 황색 ) 까지였으며백색표준판의 L, a, b 값은각각 93.81, -0.19, 3.91이었다. 식빵의물성깻잎착즙액양을달리하여제조한식빵의물성은빵의중심을동일한크기 (3 3 1 cm) 로잘라 2장을겹쳐레오미터 (Rheometer, COMPAC-100Ⅱ, Sun Co.) 를이용하여직경이 25 mm인원통형 plunger를사용하여최대하중 2 kg, table speed 60 mm/min, distance는 50% 의 2 bite 조건으로탄력성 (springiness), 점착성 (cohesiveness), 씹힘성 (chewiness), 깨짐성 (brittleness), 경도 (hardness) 를 3회반복측정하여평균값으로나타내었다. 탄력성, 점착성, 씹힘성, 깨짐성, 경도에대한계산식은아래와같다. Springiness (%)= Distance of 1st peak 100 Distance of 2nd peak Cohesiveness (%)= 1st total peak area 100 2nd total peak area Cohesiveness (%)= 1st total peak area 100 2nd total peak area Chewiness (g)=maximum weight Cohesiveness (%) Brittleness (g)=maximum weight Cohesiveness (%) Springiness (%) Hardness (g/cm 2 )={(Maximum weight/area) Sample height}/distance 식빵의관능평가깻잎착즙액양을달리하여제조한식빵의강도평가는관능평가묘사분석경험이있는대학생 12명 ( 남 7명, 여 5명 ) 의요원에게빵표면의녹갈색정도 (crumb color, dark greenish), 빵내부의기공이균일한정도 (pore uniformity), 풋내 (planty odor), 깻잎냄새 (perilla leaf odor), 깻잎맛 (perilla leaf taste), 부드러운조직감 (soft texture), 쫄깃한조직감 (chewing texture) 을 9점척도로하여강도를평가 하도록하였다. 관능특성강도평가에서점수가높을수록강도가높은것을의미한다. 시료는제빵후 2시간동안방랭시킨식빵을 1.0 cm 두께로잘라빵의양끝은잘라낸다음한조각씩을백색접시에제공하여강도를평가하도록하였다 (17). 깻잎착즙액양을달리하여제조한식빵의소비자기호도조사는경험이없는 20~28세사이의소비자 43명 ( 남 23명, 여 20명 ) 에게전체적인기호도 (overall acceptance) 에대하여평가하도록하였다 (19). 시료의제시방법은강도평가와같은방법을사용하였으며평가점수가높을수록기호도가높은것을의미한다. 본연구과제에서수행한관능평가는우송대학교보건복지대학기관생명윤리심의위원회심의결과승인 ( 승인번호 : SB-39) 을받은후시행되었다. 통계분석깻잎착즙액양을달리하여제조한식빵사이의차이는 SPSS 프로그램 (ver 1, IBM Company, Chicago, IL, USA) 을사용하였고, 결과분석은분산분석후 Duncan s multiple range test(p<0.05) 를실시하였다. 깻잎착즙액양을달리하여제조한식빵의강도평가결과 (independent variables) 와전체적인기호도 (dependent variable) 사이의회귀성은 Minitab 14 Software(Minitab Inc., Cary, NC, USA) 를이용하여부분최소제곱 (partial least square, PLS) 방법으로분석하였다 (20). 결과및고찰반죽의 farinograph 분석깻잎착즙액을첨가하여반죽하였을때반죽특성은 farinograph로분석하였으며그결과는 Table 2에표시하였다. 견도가높아지면반죽에힘이들어간다는것을의미한다. 본실험에서는실제제빵시들어가는물의양을 63% 로하였기때문에 farinograph 실험에서도물의양을 63% 로조절하였다. 보통제빵을위한반죽으로는수분함량을 66% 이상으로조절하여견도가 500 FE가되도록하는것 (17) 에비하여본실험에서는수분함량을적게하였기때문에견도가높게측정된것으로판단된다. 깻잎착즙액의함량을높였을때견도의변화는거의없어깻잎착즙액의첨가가반죽에들어가는힘에는영향을미치지않음을알수있었다. 반죽형성시간은깻잎착즙액의양을늘렸을때반죽형성에도달하는시간이거의차이가없어깻잎착즙액의첨가가반죽형성시간에도큰영향을미치지않음을알수있었다. 반죽의안정도는깻잎착즙액의양이증가할수록반죽안정도시간이길어지는경향을나타내어깻잎착즙액의첨가가반죽을안정화시키는역할을하는것을알수있었다. FQN의감소는 gluten 형성능력이약화되는것을의미하는데 (21), 깻잎착즙액첨가량이많아지면서 FQN 값이높아졌지만 %

836 오석태 김기혁 김원모 이규희 Table 2. Farinogram characteristics of doughs made with various soluble solid contents of squeezed perilla leaf juice IWC DWC 0.5% 1.0% 1.

4 836 오석태 김기혁 김원모 이규희 Table 2. Farinogram characteristics of doughs made with various soluble solid contents of squeezed perilla leaf juice IWC DWC 0.5% 1.0% 1.5% % Consistency (FE 1) ) Water absorption (%) Dough development time (DDT) (min) Dough stability time (DST) (min) Degree of softening (12 min after begin) (FE) Farinograph quality number (FQN) 1) FE: farinograph equivalent 에서는 FQN 값이낮아져너무많은양의첨가는반죽의 gluten 형성능력을약화시킴을알수있었다. Farinograph 분석결과깻잎착즙액고형분함량이 2% 미만을첨가할경우에는깻잎착즙액의첨가는반죽특성을좋게한다는것을알수있었다. 반죽의발효팽창력깻잎착즙액첨가량을달리하여제조한반죽의발효팽창력을부피로측정한결과는 Table 3에표시하였다. 제빵에서반죽의발효팽창력을측정하였을때부피가클수록반죽의가스보유력과 gluten 형성능력이우수함을말한다 (22). 본연구에서는깻잎착즙액첨가량이많을수록부피가줄어드는경향을나타내었다. 본실험에사용된깻잎착즙액은 3% 의고형분을함유하고있다. 이들고형분중에는섬유질과무기질등이함유되어있어반죽의발효과정에바람직한효과를주지못했을것으로판단된다. Martinez 등 (23) 은제빵과정중에서불용성섬유질은반죽사이에서변형되지않는상태로남아있게되며변형되지않는형태의물질은전분의존재에의해좀더둥근형태가되어크기가커지고불용성식이섬유가없는반죽에비해좀더불규칙한구조를형성한다고하였다. 이러한불규칙한형태의구조는발효과정중 gas cell 확장을방해하여발효과정중부피팽창을줄인다고보고하여본연구결과와유사함을알수있었다. 식빵의무게, 부피, 비용적및굽기손실률분석깻잎착즙액첨가량을달리하여제조한식빵의형태는 Fig. 1에나타내었다. 깻잎착즙액첨가량이많을수록형태는작아지는것을볼수있었다. 깻잎착즙액첨가량을달리하여제조한식빵의무게는 1.5% 이상일때빵의무게가 control보다유의차를나타내며높은것을알수있었다 (Table 4). 깻잎착즙액의첨가량을달리하여제조한식빵의부피와비용적은깻잎착즙액의첨가량이증가할수록줄어드는것을알수있었다 (Table 4). 빵의부피는밀가루의단백질함량, glutenin과 gliadin의비율, 전분, 극성지질과가스팽창제등에의해영향을받는다 (24). 또한, 빵의부피팽창및비용적은반죽과정중형성된글루텐에의한반죽의흡수율, 응집성, 점도및탄력성등에도의해영향을받는다 (25). 깻잎에는상당히높은양의무기질을함유하고있다. 그중함량이가장높은것은칼륨으로 500 mg% 이상함유하고있으며, 칼슘도 350~410 mg% 를함유하고있다 (26). 비이온형태의염 (uncharged salts) 은반죽에서 biopolymers의입체적구조의변화 (conformational change) 를유도하는소수성상호작용 (hydrophobic interaction) 에영향을미친다. 그래서이온을다량함유한반죽은반죽시간을길게하고부피의팽창에저항성을생기게한다 (27). 본연구에서깻잎착즙액의함량이증가함에따라식빵의부피가증가하지못하는것은깻잎에함유된무기물들이부피의팽 Table 3. Volume of doughs made with various soluble solid contents of squeezed perilla leaf juice IWC DWC 0.5% 1.0% 1.5% % Volume (ml) ±9.87 a ±1.15 ab ±0 ab ±0.58 b ±9.17 bc 90.67±4.16 c 1) Mean±SD (n=3). 2) Means with different letters are significantly different at 5% significance level by Duncan s multiple range test. IWC DWC 0.5% 1.0% 1.5% % Fig. 1. Cross section photos of the pan bread made with various soluble solid contents of squeezed perilla leaf juice.

5 깻잎착즙액을이용하여제조한식빵의이화학적및관능적특성 837 Table 4. Quality characteristics of the pan breads made with various soluble solid contents of squeezed perilla leaf juice IWC DWC 0.5% 1.0% 1.5% % Weight (g) Volume (ml) Specific volume (ml/g) Baking loss rate (%) 450±0 b1)2) 1,960.0±8.6 a 4.30±0.04 a 8.80±0.40 a ±1.15 b 1,951.6±16.1 a 4.31±0.04 a 9.47±0.23 a 450±3.46 b 1,842.6±27.3 b 6±0.06 b 9.20±0.69 a ±1.15 b 1,662.6±29.6 c 3.67±0.07 c 9.47±0.23 a ±1.15 a 1,628.0±9.1 d 3.52±0.01 d 7.47±0.23 b ±1.15 a 1,515.3±9.2 e 3.28±0.03 e 7.47±0.23 b 1) Mean±SD (n=3). 2) Means with different letters within a row are significantly different at 5% significance level by Duncan s multiple range test. 창을방해한것으로보인다. 따라서깻잎의기능성분을함유한식빵의부피를팽창시키기위해서는부피팽창이잘일어날방법을고려해야할것으로판단된다. 깻잎착즙액의첨가량을달리하여제조한식빵의굽기손실률은깻잎착즙액의첨가량이증가할수록빵의굽기손실률은줄어드는것을알수있었다 (Table 4). 굽기손실률은굽기과정중이산화탄소의팽창, 전분의호화및 gluten에의한빵내부의탄력성형성등에의해영향을받는다. 제빵에서 gluten의형성이잘이루어지면굽기손실률은감소한다 (28). 본연구에서는깻잎착즙액의첨가량이많을수록굽기손실률이낮아지는것은 gluten 형성이잘이루어진것이아니고, 굽기과정중수분이충분히휘발되지않고수분이보유되고있어굽기손실률이낮아진것으로판단된다. 식빵 crumb 색도측정깻잎착즙액첨가량을달리하여제조한식빵의색도분석결과는 Table 5에나타내었다. 색도분석결과깻잎의함량이많을수록 lightness(l value) 는어두워지는것을알수있었다. Redness(a value) 는 0.5% 에서가장낮은값을나타내었으나깻잎착즙액의농도가높을수록높아지는경향을나타내었다. Yellowness(b value) 는깻잎착즙액의첨가량이많을수록높아지는경향을나타내었다. 깻잎착즙액의첨가량이많을수록청록색이진해지는것을알수있었다. 식빵의물성깻잎착즙액의첨가량을달리하여제조한빵의물성특성을분석한결과는 Table 6에표시하였다. 탄력성은깻잎착즙액첨가량이많을수록낮은값을나타내었다. Lynch 등 (29) 은빵의탄력성은단백질양과질이매우중요한역할을하지만염의양이증가하면탄력성은감소하는경향을나타내었다고보고하여칼륨과칼슘을다량함유한 (26) 깻잎착즙액첨가량의증가는탄력성을낮추는것으로판단되었다. 점착성은빵입자끼리결합하려는특징을의미하며값이낮아질수록빵입자끼리의결착력은떨어지는것을의미한다. 본연구에서는깻잎착즙액첨가량이증가할수록낮은값을나타내었다. 깨짐성도깻잎착즙액첨가량이증가할수록높은값을나타내어깻잎착즙액의함량이많을수록빵이잘부스러진다는것을알수있다. 씹힘성은깻잎착즙액함량이많을수록높아지는경향을나타내었다. 경도성은 DWC가가장낮은값을나타내었으며깻잎착즙액첨가량이많을수록경도는높아지는것을알수있었다. de Conto 등 (30) 은빵의비용적이작아지면빵의경도는증가한다고하여본연구결과와유사함을볼수있었다. Martinez 등 (23) 은적은양의섬유질은수분보유량이많아빵의조화를지연하기도한다고보고하였다. 그러나대부분섬유질의첨가는 gluten의형성을희석시키고, kneading 과정중섬유질이 gluten network 형성에영향을주어일반적인밀가루로제조한빵에비해물리적특성이낮아지는경향이있다고보고하 Table 5. Color analysis results of the pan bread made with various soluble solid contents of squeezed perilla leaf juice IWC DWC 0.5% 1.0% 1.5% % L value a value b value 78.43±0.51 a1)2) 0.71±0.31 a 15.88±0.76 d 78.65±0.33 a 0.50±0.45 a 14.50±0.75 d 64±0.63 b -2.78±0.38 d 36.18±0.21 c 49.70±1.09 c -1.34±0.67 c 42.90±0.67 b 47.13± ± ± ±0.60 e 0.09±1.01 b 46.40±1.24 a 1) Mean±SD (n=3). 2) Means with different letters within a row are significantly different at 5% significance level by Duncan s multiple range test. Table 6. Rheological characteristics of the pan bread made with various soluble solid contents of squeezed perilla leaf juice IWC DWC 0.5% 1.0% 1.5% % Springiness (%) 96.46±0.24 a1)2) 96.18±0.48 a 95.42±0.46 b 95.44±0.22 b 95.05±0.62 b 94.10±0.24 c Cohesiveness (%) 88.31±1.38 a 88.02±1.00 a 83.36±0.64 b 81.09±2.11 c 78.94±0.96 cd 76.86±0.94 d Chewiness (g) ±7.75 c ±19.29 c ±22.44 c ±28.64 b ±73.10 b ±36.59 a Brittleness (g) 21,138±1821 bc 16,868±672 c 23,369±2,034 b 40,287±2,660 a 40,774±6,689 a 44,547±4,178 a Hardness (g/cm 2 ) ±8.12 cd 83.10±4.16 d ±11.64 c ±10.78 b ±36.21 b ±16.97 a 1) Mean±SD (n=3). 2) Means with different letters within a row are significantly different at 5% significance level by Duncan s multiple range test.

6 838 오석태 김기혁 김원모 이규희 Table 7. Sensory strength and consumer acceptance results off the pan breads the pan bread made with various soluble solid contents of squeezed perilla leaf juice Sensory descriptors IWC DWC 0.5% 1.0% 1.5% % Crumb color (dark greenish) Pore uniformity Planty odor Perilla leaf odor Perilla leaf taste Soft texture Chewing texture 0±1.05 d1)2) 7.10±1.37 a 2.90±0 b 1.30±0.67 d 1.20±0.42 d 8.20±0.79 a 5.90±1.91 b 2.70±6 d 7.30±1.70 a 2.60±2.63 b 1.30±0.67 d 1.20±0.42 d 8.10±0.79 a 0±1.49 b 4.50±1.18 c 7.30±1.42 a 4.90±1.73 ab 4.60±1.07 c 4.90±1.20 c 7.30±1.81 ab 6.60±1.17 ab 6.60±0.84 b 4.40±1.84 b 5.40±1.78 a 6.10±1.29 b 6.50±1.08 b 6.90±1.70 b 6.80±1.66 a 7.80±0.92 a 4.60±1.84 b 5.60±2.46 a 7.70±0.95 a 7.60±0.97 a 6.80±1.14 b 6.90±0.99 a 7.90±1.29 a 4.30±0 b 0±2.26 a 7.80±1.03 a 7.80±0.79 a 6.70±1.89 b 6.30±2.31 ab Overall acceptance 6.10±1.73 b3) 6.20±1.43 b 6.50±1.84 ab 6.90±1.52 a 7.10±2.12 a 6.60±2.12 ab 1) Mean±SD (n=12). 2) Means with different letters within a row are significantly different at 5% significance level by Duncan s multiple range test. 3) Mean±SD (n=43). 였다. 본연구에서도깻잎착즙액에는다량의무기물과섬유질을함유하고있어깻잎착즙액의첨가량이많을수록물리적특성분석결과는바람직하지않음을알수있었다. 그러나 texture analyze 결과가소비자기호도측정결과와꼭비례하지는않는다 (31). 관능평가강도및소비자기호도측정결과깻잎착즙액의첨가량을달리하여제조한빵의강도에대한관능평가를시행한결과는 Table 7에표시하였다. 녹갈색정도는깻잎착즙액의첨가량이많을수록진해지는것을알수있었다. 1.5% 와 % 사이에는통계적유의차이는없었다. 기공이균일한정도에서 IWC, DWC와 0.5% 는통계적으로유의차를나타내지않았으나 1.0% 이상첨가하여제조한빵에서는구멍의균일한정도가떨어지는것을알수있었다. 기공이균일한정도는소비자의기호도에영향을미친다. 너무큰 pore size는 baking 과정중에문제가있는것이고너무조밀한것은충분히 baking이되지않았거나제빵단계별공정에서문제가있었음을알수있다 (31). 본연구에서깻잎착즙액의첨가량이많을수록기공이균일한정도가낮아지는경향을나타내었는데이는깻잎착즙액에함유된섬유질과무기물들이 pore를형성하는것과팽창하는것을방해했기때문으로판단된다. 풋내는깻잎착즙액함량이많아질수록높아지는경향이었으나깻잎착즙액의양에따라서통계적유의차는나타나지않았다. 깻잎냄새와깻잎맛은깻잎착즙액첨가량이높아질수록높아지는경향을나타내었으나 1.5% 와 % 사이에서는통계적으로유의차를나타내지는않았다. 입안에서느끼는부드러운조직감은깻잎착즙액첨가량이많을수록부드러운정도가낮아지는것을알수있었다. 쫄깃한조직감은깻잎착즙액첨가량이많을수록높아지는경향을보였으나 % 에서는낮아지는현상을보여너무많은깻잎착즙액의첨가는쫄깃한조직감을낮추는것을알수있었다. 잘부풀지않은빵은가소성 (plasticity) 을좀더갖게되지만, 부피팽창이너무과하게일어난경우에는잘부스러지는특성 (crumbliness) 을동반한다. 적절히잘발달된 crumb의구 조는빵의씹힘성 (bread chewing) 을좋게한다 (31). 본연구에서깻잎착즙액을 1.5% 까지만첨가하였을때쫄깃함이증가하는경향을나타내어기호도에바람직한영향을줄것으로판단된다. 깻잎착즙액의첨가량을달리하여제조한빵의소비자기호도를측정한결과는 Table 7에표시하였다. 깻잎착즙액의첨가량을달리하여제조한빵에서가장소비자기호도가높은것은 1.5% 였으나 1.5% 와 1.0% 사이에는통계적유의차는없었다. 관능평가강도측정결과 (undependent variable) 와소비자기호도사이 (dependant variable) 의관계를추정해보고자회귀분석방법중부분최소제곱 (partial least squares, PLS) 을이용하여회귀 model을추정해보았다. 회귀분석은자료를요약하여독립변수와반응변수사이의관계여부를보다명확히부여하고자사용되는방법이다. 회귀분석의한방법으로부분최소제곱은회귀선으로부터각관측값편차의제곱합이최소가되도록회기선의절편과기울기를추정하는방법이다 (32). 본연구결과에서 PLS 회귀선으로부터전체적인기호도에대한 probability 값은 0.000으로 0.05 보다작으므로 PLS 모형이의미가있음을알수있었다. Fig. 2. Diagram of standardized coefficients for overall acceptance responses for sensory strength scores of the pan bread made with various soluble solid contents of squeezed perilla leaf juice.

7 깻잎착즙액을이용하여제조한식빵의이화학적및관능적특성 839 PLS 분석에의해예측변수에대한표준화계수도 (Fig. 2) 에서빵표면의녹갈색정도, 깻잎냄새, 부드러운조직감과쫄깃한조직감등은전체적인기호도에강한양의상관관계를나타내었고, 깻잎맛은약한양의상관관계를나타내었다. 반면에기공이균일한정도와풋내는전체적인기호도와강한음의상관관계를나타냄을알수있었다 (33). 결과에서본실험에참가한소비자들은깻잎착즙액의양을달리하여제조한빵에대하여초록색이있으며깻잎향과맛이느껴지는부드럽고쫄깃한느낌을갖는빵을선호함을알수있었다. 요약다양한생리기능성을가지며우리나라전지역에서쉽게재배가가능한깻잎의활용범위를넓히고자깻잎착즙액 (squeezed perilla leaf juice, ) 첨가량을달리하여제조한식빵의물리화학적및관능적특성을확인하였다. 깻잎착즙액을첨가한반죽의특성을 farinigraph로분석하였을때견도와반죽형성에도달하는시간은대조구와거의차이가없었으나반죽의안정도는깻잎착즙액의양이증가할수록반죽안정도시간이길어지는경향을나타내어깻잎착즙액고형분함량을 2% 미만첨가할경우에는깻잎착즙액의첨가가반죽특성을좋게하였다. 반죽의발효팽창력은깻잎착즙액첨가량이많을수록줄어드는경향을나타내었다. 깻잎착즙액의첨가량을달리하여제조한식빵의부피, 비용적, 굽기손실률은깻잎착즙액의첨가량이증가할수록줄어들었으며, 색도는깻잎착즙액의첨가량이많을수록청록색이진해졌다. 물성특성은깻잎착즙액첨가량이많을수록탄력성과점착성은낮은값을나타냈으며, 깨짐성, 씹힘성과경도성은높아지는경향을나타내었다. 깻잎착즙액의첨가량을달리하여제조한빵의강도에대한관능평가를시행한결과깻잎착즙액의첨가량이많을수록기공이균일한정도와부드러운조직감은낮아지는경향을나타내었고, 빵표면의녹갈색정도, 깻잎냄새, 깻잎맛과쫄깃한조직감은높아지는경향을나타내었다. 전체적인기호도는 1.5% 가가장높은소비자기호도를나타내었으나 1.5% 와 1.0% 사이에는통계적유의차가없었다. 관능평가강도측정결과 (undependent variable) 와소비자기호 (dependant variable) 도사이의관계를부분최소제곱 (partial least squares, PLS) 을이용하여회귀분석한결과, 본실험에참가한소비자들은깻잎착즙액의양을달리하여제조한빵에대하여초록색이있으며깻잎향과맛이느껴지는부드럽고쫄깃한느낌을갖는빵을선호함을알수있었다. 본실험의결과로물리적특성은 0.5% 가적당하였으나, 기호성은 1.5 % 까지도적당함을알수있었다. 결론적으로깻잎착즙액을이용하여식빵을만들때반죽특성은좋으나, 발효력및부피팽창이낮아물리적특성이바람직하지못함을알수있었다. 하지만기호성은우수한것으로평가되어깻잎식빵을제조하기위한제빵적성을높이는연구가필요함을알수 있었다. REFERENCES 1. Kwak Y, Ju J Inhibitory activities of Perilla frutescens Britton leaf extract against the growth, migration, and adhesion of human cancer cells. Nutr Res Pract 9: Seo WH, Baek HH Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf. J Agric Food Chem 57: Meng L, Lozano YF, Gaydou EM, Li B Antioxidant activities of polyphenols extracted from Perilla frutescens varieties. Molecules 14: Ueda H, Yamazaki M Inhibition of tumor necrosis factor-α production by orally administering a perilla leaf extract. Biosci Biotechnol Biochem 61: Ueda H, Yamazaki M Anti-inflammatory and anti-allergic actions by oral administration of a perilla leaf extract in mice. Biosci Biotechnol Biochem 65: Kim MK, Lee HS, Kim EJ, Won NH, Chi YM, Kim BC, Lee KW Protective effect of aqueous extract of Perilla frutescens on tert-butyl hydroperoxide-induced oxidative hepatotoxicity in rats. Food Chem Toxicol 45: Liu JY, Chen YC, Lin CH, Kao SH Perilla frutescens leaf extract inhibits mite major allergen Der p 2-induced gene expression of pro-allergic and pro-inflammatory cytokines in human bronchial epithelial cell BEAS-2B. PLoS One 8: e Kim MJ, Kim HK Perilla leaf extract ameliorates obesity and dyslipidemia induced by high-fat diet. Phytother Res 23: Lin CS, Kuo CL, Wang JP, Cheng JS, Huang ZW, Chen CF Growth inhibitory and apoptosis inducing effect of Perilla frutescens extract on human hepatoma HepG2 cells. J Ethnopharmacol 112: Jeon IH, Kim HS, Kang HJ, Lee HS, Jeong SI, Kim SJ, Jang SI Anti-inflammatory and antipruritic effects of luteolin from perilla (P. frutescens L.) leaves. Molecules 19: Makino T, Furuta Y, Wakushima H, Fujii H, Saito K, Kano Y Anti-allergic effect of Perilla frutescens and its active constituents. Phytother Res 17: Banno N, Akihisa T, Tokuda H, Yasukawa K, Higashihara H, Ukiya M, Watanabe K, Kimura Y, Hasegawa J, Nishino H Triterpene acids from the leaves of Perilla frutescens and their anti-inflammatory and antitumor-promoting effects. Biosci Biotechnol Biochem 68: Hyun KW, Koo KC, Jang HJ, Lee JK, Kim MR, Lee JS Quality characteristics and flavor compounds of Geumsan perilla leaves cultivated in greenhouse and field. Korean J Food Preserve 11: Fardet A Complex foods versus functional foods, nutraceuticals and dietary supplements: differential health impact (Part 1). Agro FOOD Ind Hi Tech 26: Mudgil D, Barak S, Khatkar BS Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels. J Cereal Sci 70: AACC Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Method 10-10A. 17. Kim WM, Kim KH, Lee GH Effects of addition of

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17 (11-10-OK).hwp J Korean Soc Food Sci Nutr 한국식품영양과학회지 44(), 44~44(5) http://dx.doi.org/.746/jkfn.5.44..44 수입밀의제빵적성과반죽법을달리한우리밀제빵적성의비교 김원모 이규희 우송정보대학제과제빵학과 우송대학교조리과학연구센타 Comparison of Imported Wheat Flour Bread Making Properties