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1 Korean J Food Cook Sci Vol. 33, No. 5, pp. 513~522 (2017) pissn eissn 열풍건조갈색거저리유충분말을첨가한식빵의품질특성 김영모 광주보건대학교식품영양과 Quality Characteristics of White Bread with Hot Air-Dried Tenebrio molitor Larvae Linne Powder Young-Mo Kim Department of Food and Nutrition, Gwangju Health University, Gwangju 62287, Korea Abstract Purpose: The quality characteristics of white bread with hot air-dried Tenebrio molitor Larvae L. powder was investigated to determine the most preferred ratio of Tenebrio molitor L. Methods: The contents of moisture, ash, crude protein, and crude fat were analyzed by AOAC methods, and analysis of amino acids of white bread with hot air-dried T. molitor powder was performed with Accq-Tag methods. Results: The moisture, ash content, crude protein, and crude fat contents of bread with hot air-dried T. molitor powder increased in proportion with the added amount of T. molitor powder, and dough with 7% T. molitor powder was the highest. The ph level of bread slightly increased in proportion with the added amount of T. molitor powder. The volume of bread decreased as the added amount of T. molitor powder increased. The brightness of the control was 84.3, whereas redness was 21.7 in the control, which was the highest. In the results of the amino acids analysis, dough with 7% T. molitor powder contained the highest amount of amino acids, followed by 5%, 3%, and 1%. Glutamic acid and methionine were the major amino acids in total amino acids and free amino acids, respectively. In terms of storage time, bread springiness, cohesiveness, and chewiness were lower with increased amount of T. molitor powder. In the sensory evaluation for taste, white bread with 5% T. molitor powder showed the highest scores among the samples. Conclusion: White bread with 5%, and 7% T. molitor powder showed higher scores in the sensory evaluation and for content of amino acids. The optimal mixed ratio of dough and hot air-dried T. molitor powder was 5% addition. Key words: Tenebrio molitor Linne powder (TMP), proximate composition, white bread, free amino acid, sensory preference Ⅰ. 서론 인류가곤충을식용으로사용하기시작한역사는매우오래되었다 (Jung CE 2013). 현재곤충시장은매년성장하고있는추세이며, 곤충은나라별로국가의전략산업으로육성하고있으며, 세계적으로식용곤충의수는현재 1,900 여종으로알려져있다 (Min KT 등 2016). 쌀거저리라고도불리는갈색거저리 (Tenebrio molitor) 유충은딱정벌레목거저리과의곤충으로, 우리나라를포함하여전세계에분포하는것으로알려져있다 (Hwang SY 등 2015). 미래의식량자원으로대처할수있는영양원의하나인곤충을대상으로한영양성분분석결과단백질함량과불포화지방산및필수지방산, 아미노산, 미네랄등이매우우수하다고보고되었으며, 필수아미노산함량또한소고기와같이유사한수준으로보고되었다 (Keum ES 등 2012, Yoo JM 등 2013, Kim SY 등 2014). 곤충의분류는농식품부문과융복합부문등으로나누어지며, 곤충산업의시장규모는전체적으로 2011 년에 1,680 억원, 2015 년에는약 3,000 억원으로향후 2020 년이후에는현재시장규모보다 1.5 배정도성장한 5,580 억정도로전망하고있다. 이중학습애완용곤충은 2011 년 Corresponding author: Young-Mo Kim, Department of Food and Nutrition, Gwangju Health University, 73, Bungmun-daero 419beon-gil, Gwangsan-gu, Gwangju 62287, Korea ORCID: Tel: , Fax: , bliss0816@hanmail.net Korean Society of Food and Cookery Science This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( nses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

2 514 김영모 Korean J Food Cook Sci 778 억원, 2015 년 545 억원이며화분매개곤충은 2011 년 340 억원, 2015 년 432 억원이며천적곤충은 2011 년 96 억원, 2015 년 50 억원이며, 지역행사곤충은 2011 년 400 억원, 2015 년 1,816 억원이다. 그리고사료및의약용곤충은 2011 년 25 억원, 2015 년 90 억원이다. 흰점박이꽃무지는 2012 년 6% 에서 2015 년 28% 로 22% 증가하였으며, 갈색거저리유충은 2012 년 3% 에서 2015 년 6% 로약 3% 증가하였다 (Kim YJ 등 2015). 갈색거저리유충은대부분동물의사료로이용되고있지만, 높은단백질함량과지방을함유하고있어식품소재로각광을받고있다 (Jung CE 2013). 식용곤충에대한선행연구로는식품소재화연구, 식용곤충의영양성분에관한연구, 곤충소재의항산화에대한연구, 가공식품적용연구등의연구들이보고되었다. 식품소재화연구로갈색거저리유충의이화학적특성및분말화연구 (Son YJ 2017), 갈색거저리대량사육을위한농업부산물대체먹이탐색 (Kim SY 등 2014), 갈색거저리유충의전처리조건별냉장저장안정성및염장저장중이화학적특성변화 (Kim SY 2015), 갈색거저리를이용한식사섭취에따른영양섭취및영양상태변화 : 수술후환자를대상으로 (Kim SH 등 2016), 갈색거저리의발육특성 (Kim SY 등 2015a), 식용곤충의영양성분에관한연구로국산및중국산갈색거저리의영양성분및유해물질비교분석 (Yoo JM 등 2013), 가식성곤충의식품소재화가능성탐색을위한성분학적특성연구 (Kim HS & Jung C 2013), 벼메뚜기단백질의영양가에관한연구 (Kim TS 등 1987), 식용곤충으로서누에성장에따른아미노산함량변화에관한연구 (Nam HK 1975), 곤충소재의항산화에대한연구로흰점박이꽃무지 (Protaetia brevitarsis) 의일반성분및유해물질분석 (Chung MY 등 2013), 갈색거저리의항산화능과 Raw 대식세포의항염증효과 (Yu JM 등 2016), 갈색거저리유충추출물의간암세포에대한세포독성효능 (Lee JE 등 2015), 한국산갈색거저리로부터분리된항진균단백질의항균효과와그작용범위 (Chung SJ 등 1995), 갈색거저리유충의냉장저장중산화안정성에관한연구 (Kim SY 등 2015b), 가공식품적용연구로액상조미소재화를위한갈색거저리유충발효및효소분해물의특성연구 (Lee JW 2017), 밀웜분말을이용한섭산적제조및품질특성평가 (So IH 2015), 갈색거저리를첨가한파스타의품질특성 (Kim SH 등 2014), 흰점박이꽃무지 (P. brevitarsis) 의식품원료화를위한전처리조건확립 (Kwon EY 등 2013) 등이있다. 갈색거저리유충을이용한제과제빵연구로는갈색거저리유충분말을이용한쿠키제조및품질평가 (Min KT 등 2016), 밀웜분말첨가머핀의품질특성 (Hwang SY & Choi SK 2015) 등이보고되어있으며, 곤충을첨가한제과제빵연구로는누에분말첨가빵이 rat 의콜레스테롤및중성지질에미치는영향 (Kim YH 2008), 누에열수추출 물을첨가한식빵의품질특성 (Kwon YJ & Kim HJ 2016) 등의연구들이보고되고있다. 따라서본연구에서는새로운식량자원인식용곤충의일종인열풍건조갈색거저리을식빵에이용하기위하여갈색거저리의첨가량에따라식빵의일반성분및품질특성을연구함으로써갈색거저리의이용확대및제빵소재로활용할수있도록적합한배합비를찾아기초자료를제공하고자한다. Ⅱ. 재료및방법 1. 실험재료열풍건조갈색거저리첨가식빵제조에사용한갈색거저리유충은전남나주시치유곤충연구소에서 2016년 8 월에갈색거저리를제공받아사용하였고, 식빵제조에필요한밀가루는강력분 (Samyang, Asan, Korea), 탈지분유 (Seoulmilk, Yangju, Korea), 소금 (Beksul, Shinan, Korea), 버터 (Lotte food, Cheonan, Korea), 생이스트 (Jenico, Pyeongtaek, Korea), 설탕 (Samyang, Ulsan, Korea), 달걀 (Gwangseong, Gwangju, Korea) 를구입하여사용하였다. 2. 갈색거저리전처리갈색거저리유충은이틀동안아무것도주지않고배설작업을시킨후깨끗한물로세척하여물기를제거한후 60 C에서 13시간동안열풍건조기 (LD-918BH, Lequip, Hwaseong, Korea) 를이용하여건조시킨후 20분정도냉각하여믹서기 (HMF-326OS, Hanil, Seoul, Korea) 를이용하여 30 mesh 이하로분쇄하여분말로사용하였다. 3. 일반성분분석갈색거저리의일반성분분석은 AOAC 방법 (AOAC 2000) 에따라분석하였고, 수분함량은시료 1 g을칭량병에담아 105 C dry oven(fo-600m, JEIO TECH, Daejeon, Korea) 에서상압가열건조법으로건조시켜무게를측정하였고, 회분은시료 2 g을 600 C에서회화하여직접회화법으로측정하였고, 조지방의함량은 Soxhlet 추출법으로, 조단백은 auto-kjeldahl법으로측정하여모든분석은 3회반복하여평균값을구하여사용하였다. 4. 식빵의제조열풍건조한갈색거저리분말을첨가한식빵은직접반죽법 (optimized straight-dough method) 으로제조하였다. 배합비및제조공정은 Table 1, Fig. 1과같다. 버터를제외한모든재료를체에 3번친후믹서기 (YSM-12, Young Song, Seoul, Korea) 에미리체질한갈색거저리분말과같이 1단으로재료를혼합하였다. 재료가혼합된후물의온 2017; 33(5):

3 Korean J Food Cook Sci 열풍건조갈색거저리유충분말을첨가한식빵의품질특성 515 Table 1. Formula of white bread with different hot air-dried Tenebrio molitor addition amounts Ingredient Wheat flour 1,0001, Air-dried Tenebrio molitor Butter Sugar Yeast Defatted milk flour Water Egg Salt Weighting ingredients Mixing dry ingredients and add water Mixing Addition of butter and mixing Putting dough into fermentation cabinet Punching and scale dough into pieces Rounding dough pieces Moulding and panning Secondary putting dough into fermentation cabinet Baking Fig. 1. Process of straight dough baking. except butter 26 C, 76% RH for 60 min 150 g per piece rest for 10 min 36 C, 86% RH for 35 min 200 C / 160 C for 35 min 도를 36 C 로맞춰혼합한후클린업단계에서유지를넣어최종단계까지믹싱을한후발효실 (Aeromat 1.08, Wachtel, Hilden, Germany) 에넣어 60 분간 1 차발효를하였다. 1 차발효 ( 건열 26 C, 습열 76%) 한반죽을 150 g 씩분할하여둥글리기하여중간발효시킨후성형하여팬에넣어발효실에서 35 분간 2 차발효를하였다. 2 차발효 ( 건열 36 C, 습열 86%) 가끝난후오븐 (THE PICCOLO II-3, Wachtel) 에서윗불 200 C, 아랫불 160 C 에서 35 분간구운후실온에서 1 시간동안방냉한후시료로사용하였다. 5. 식빵의 ph 및색도식빵의 ph는시료 10 g을 100 ml의증류수를가하여 혼합시킨다음 4 시간동안실온에서침지한후추출하여 ph meter(f-71g, Horiba, Tokyo, Japan) 로측정하였고, 색도는식빵의가장자리를자른후두께 3 cm 로슬라이스하여색차계 (CR-300, Minolta, Tokyo, Japan) 를이용하여식빵의중앙부위를 L 값 (lightness), a 값 (redness), b 값 (yellowness) 을 3 회측정하여평균값을구하였다. 6. 식빵의외관식빵의외관은식빵의높이등을일정하게유지한다음디지털카메라 (HDR-PJ50, Sony, Tokyo, Japan) 을이용하여촬영하였다. 7. 식빵의구성아미노산분석식빵의구성아미노산분석은 Cohen SA & Michaud DP(1993) 의방법에따라분해및유도체화과정을거친후에 HPLC로분석하였으며, 시료 0.5 g을시험관에넣고 6N-HCl(Daejung, Shiheung, Korea) 10 ml를넣은후시험관끝을불로녹여앰플로만들어밀봉후오토클레이브에서 110 C 24시간가수분해시킨후앰플을깨고여과지 (Whatman No. 2) 로여과한후 methanol(merck, Darmstadt, Germany) 50 ml로정용하여감압농축한다음 20 mm HCl 5 ml로정용하였다 μm membrane filter로여과하여얻은여액을일정량취하여 AccQ-Tag 시약 (Waters, Milford, MA, USA) 을사용하여유도체화시킨후 HPLC 로분석하였다. 함량은 integrator에의한외부표준법으로계산하였고분석조건은 Table 2와같다. 8. 식빵의유리아미노산분석유리아미노산분석은 Ohara I & Ariyoshi S(1979) 의방법으로전처리후분석하였다. 시료 0.5 g에증류수를가하고 homogenizer(t-25d, IKA, Konigswinter, Germany) 로마쇄하여교반후침출시켜 10 ml로정용하여원심분리기 ; 33(5):

4 516 김영모 Korean J Food Cook Sci Table 2. HPLC condition for the analysis of amino acids Item Condition Instrument 1200 Series (Agilent Technologies, Palo Alto, CA, USA) Detector 1200 Series FLD (Agilent Technologies, Palo Alto, CA, USA) Column AccQ-Tag TM (Waters Co, 3.9 mm I.D. 150 mm L.) Temperature 37 C A: AccQ-Tag Eluent A (Acetate-phosphate buffer) B: AccQ-Tag Eluent B (100% Acetonitrile) C: Water Time (min) A B C %(v/v/v) Buffer solution Flow rate 1.0 ml/min Injection volume 5 μl (VS-550, VISION, Bucheon, Korea) 를이용하여원심분리 (3,000 rpm, 30 min) 한후상장액을취하여여과 (Whatman No. 2) 하였다. 여과한여액 10 ml 에 sulfosalicylic acid(yakuri, Osaka, Japan) 25 mg 을첨가하여 4 C 에서 4 시간동안방치시킨후원심분리 (50,000 rpm, 30 min) 하여단백질등을제거하고, 상등액을 0.45 μm membrane filter 로여과하여 HPLC 로분석하였다. 분석조건은구성아미노산과같다. 9. 식빵의텍스처식빵의텍스처측정은식빵을구운후실온에서냉각한후폴리에틸렌백에넣고식빵의가장자리를자른후 mm 크기로잘라 Rheo meter(sun Rheometer Compac-100II, Sun Sci. Co., Tokyo, Japan) 로 mastication test 를하여측정하였다. 측정조건은 table speed: 60 mm/min, load cell 2 kg, deformation 50%, probe size NO.14 φ50 이며, 탄력성 (springiness), 응집성 (cohesiveness), 검성 (gumminess), 부서짐성 (brittleness), 부착성 (adhesiveness) 을측정하였다. 10. 식빵의관능검사식빵의관능검사는식품영양과학생 12명을검사원으로선발하여실시하였으며, 각각의시료는식빵의가장자리를자른후 mm 크기로잘라난수표로표기하여무작위로제공하였으며, 매우좋다는 7점, 보통이다는 4점, 매우싫다는 1점으로하였다. 관능평가의항목은색 (color), 향과냄새 (smell), 이미 (off-odor), 맛 (taste), 이취 (off-flavor), 질감 (texture), 전체적인기호도 (overall preferences) 에관해 7점척도법를이용하여평가하였으며, 한개의시료를먹고난다음물로헹군뒤평가하도록하였다. 11. 통계처리각실험에서얻은결과의통계처리는 SPSS Statistics (ver. 19.0, IBM Corp., Armonk, NY, USA) 를이용하여일원배치분산분석 (One way-anova) 을하였고, 평균, 표준편차및 Duncan의사후검정을사용하여검증하였다. Ⅲ. 결과및고찰 1. 일반성분갈색거저리를첨가한식빵의일반성분결과는 Table 3 과같다. 갈색거저리유충분말일반성분은수분 1.75%, 조단백 53.50%, 조지방 31.46%, 회분 2.91% 로나타났다. 갈색거저리를첨가한식빵의일반성분은수분 % 로나타났으며, 조단백 %, 조지방 %, 조회분 % 로나타났다. 수분의경우대조구에비하여갈색거저리를첨가한식빵들의수분함량이첨가량 Table 3. The proximate compositions of white bread with different hot air-dried Tenebrio molitor concentrations Component Moisture 30.93±0.11 d 31.00±0.17 d 32.01±0.10 a 32.08±0.17 c 32.64±0.18 b Crude protein 10.61±0.29 c 10.52±0.96 c 10.80±0.08 c 11.45±0.17 b 11.78±0.02 a Crude fat 08.26±0.07 b 07.50±0.25 c 07.71±0.11 c 08.37±0.46 b 09.03±0.02 a Crude ash 01.11±0.01 b 01.50±0.10 a 01.64±0.10 a 01.70±0.04 a 01.76±0.04 a Each value represents the mean±sd of three determinations (n=3). 2017; 33(5):

5 Korean J Food Cook Sci 열풍건조갈색거저리유충분말을첨가한식빵의품질특성 517 에따라높아졌으며, 조단백질함량은갈색거저리첨가량에따라유의적으로높아졌다 (p<0.05). 조지방함량은갈색거저리첨가량에따라높아졌으나대조구에비하여갈색거저리첨가 5%, 7% 가높은함량을보였다. 회분은갈색거저리첨가량에 7% 가가장높게나타났으며, 첨가량이증가할수록유의적으로높아졌으며, 1%, 3%, 5%, 7% 에서는유의적인차이가나타나지않았다 (p<0.05). 동충하초분말을첨가한식빵의경우조단백은 %, 조지방은 % 로차이를보였고, 동충하초분말첨가량에따라조단백과조지방이증가하였다 (Juong HS 등 2008). 갈색거저리첨가한식빵의본연구결과에서도갈색거저리첨가량에따라조단백, 조지방이증가하였다. 2. 갈색거저리식빵의 ph 및색도 갈색거저리를첨가한식빵의 ph 와색도는 Table 4 에보는바와같이대조구의 ph 는 5.77 로나타났으며, 갈색거저리첨가량 1% 5.77, 3% 5.81, 5% 5.91, 7% 5.94 로나타났으며, 첨가량에따라 ph 는첨가량이증가할수록높아졌으며, 갈색거저리첨가 5% 와 7% 는유의적인차이가없는것으로나타났으며, 갈색거저리첨가량이증가할수록유의적으로높아졌다 (p<0.05). 메밀가루을첨가한식빵의연구에서첨가량이증가할수록 ph 가증가한다고보고하였으며 (Choi SN & Chung NY 2007), 누에분말및누에동충하초분말을첨가한연구에서도 ph 가증가한다고보고하였다 (Kim IS 등 2008). 본연구에서도갈색거저리첨가량에따라증가하였으나 ph 에큰영향을주지않았다. 갈색거저리를첨가한식빵의명도는대조구가 으로가장높게나타났으며, 갈색거저리첨가량이증가할수록유의적으로낮아졌으며 (p<0.05), 7% 가 로가장낮게나타났다. 적색도는대조구가 0.46 으로가장낮게나타났으며, 첨가량이증가할수록유의적으로높아졌으며 (p<0.05), 열풍건조갈색거저리첨가량 7% 가 3.35 로유의적으로가장높았다 (p<0.05). 황색도는대조구가 로가장높게나타났으며, 첨가량이증가할수록감소하는경향을볼수있으며, 갈색거저리첨가량 5% 가 로유의적으로가장낮게나타났다 (p<0.05). 눈꽃과번데기 동충하초를첨가한식빵의연구에서도부재료의첨가량에따라식빵의명도값은낮아진다는보고하였다 (Jung MH & Park GS 2002). 유색보리분말을첨가한식빵의연구에서도명도와황색도, 적색도가감소하는것으로보고되었다 (Jeong HC & Yoo SS 2014). 갈색거저리를첨가한색도의변화는열풍건조갈색거저리의고유한색에의한것으로갈색거저리첨가량이증가할수록어두워지는경향을나타내었다. 3. 갈색거저리식빵의외관갈색거저리를 1%, 3%, 5%, 7% 첨가한식빵의외관결과는 Fig. 2와같다. 갈색거저리식빵의외관은첨가량이증가할수록부피가낮게나타나는것을볼수있었다. 갈색거저리첨가 1%, 대조구가가장높게나타났으며, 첨가량이증가할수록감소하는현상을확인하였으며, 갈색거저리첨가량 7% 가가장낮게나타나는것을볼수있었다. 당귀분말과동충하초분말을첨가한식빵에서도첨가량이증가할수록부피가감소되는결과와일치하게나타났다 (Juong HS 등 2008, Shin GM & Kim DY 2008). 단백질과지질의성분이증가할수록식빵의부풀기가줄어들었다는전지대두와카사바를이용한빵의연구 (Olatidoye OP & Sobowale SS 201 에서와같이갈색거저리첨가량이증가할수록단백질과지질이함량이증가하므로이로인하여식빵의부피가감소한것으로사료된다. 4. 갈색거저리식빵의구성아미노산분석갈색거저리를첨가한식빵의구성아미노산의분석결과는 Table 5과같다. 총 16종의아미노산이검출되었으며, 대조구는 glutamic acid이 1, mg% 로가장높게나타났으며, leucine mg%, phenylaanine mg%, methionine mg%, serine mg% 순으로나타났다. 갈색거저리첨가량 1% 에서는 glutamic acid 1, mg% 로가장높게나타났으며, leucine mg%, phenylaanine mg%, serine mg%, valine mg% 순으로나타났다. 갈색거저리첨가량 3% 에서는 glutamic acid 1, mg% 로가장높게나타 Table 4. The phs and color value of white bread with hot air-dried Tenebrio molitor ph 05.77±0.03 c 05.77±0.01 c 05.81±0.02 b 05.91±0.01 a 05.94±0.01 a L 84.31±0.02 a 75.52±0.02 b 71.54±0.02 c 66.92±0.01 d 64.72±0.05 e a 00.46±0.03 a 01.25±0.01 b 02.15±0.01 c 03.06±0.01 d 03.35±0.02 e b 21.71±0.02 a 20.50±0.02 b 17.08±0.02 c 16.39±0.00 d 16.93±0.01 e Each value represents the mean±sd of three determinations (n=3) ; 33(5):

6 518 김영모 Korean J Food Cook Sci Fig. 2. Photographs of white bread with different Tenebrio molitor concentrations. Table 5. The total amino acids content of white bread with different hot air-dried Tenebrio molitor concentrations Amino acid Content (mg%) Aspartic acid ±9.98 c ±10.31 b ±9.78 b ±10.22 b ±10.20 a Glutamic acid 1,071.59±10.79 d 1,204.85±7.19 c 1,238.13±35.00 c 1,315.09±20.60 b 1,376.65±32.57 a Serine ±33.68 c ±0.04 b ±11.82 b ±15.65 b ±34.02 a Histidine ±30.29 a ±30.20 a ±42.18 a ±41.98 a ±29.80 a Glycine ±21.16 b ±29.88 b ±23.49 b ±30.55 b ±30.42 a Threonine ±21.30 b ±25.65 ab ±30.11 a ±20.41 a ±30.50 a Arginine ±20.51 c ±19.73 b ±20.00 b ±30.46 b ±30.23 a Alanine ±30.24 c ±30.33 bc ±30.39 b ±30.22 b ±29.37 a Tyrosine ±28.06 c ±30.49 bc ±29.71 b ±31.68 b ±30.33 a Cystine ±20.44 a 88.02±19.77 b ±17.12 b ±18.12 ab ±20.51 a Valine ±24.30 c ±29.84 b ±20.24 b ±30.16 b ±29.53 a Methionine ±11.85 bc ±30.46 c ±30.66 b ±30.15 ab ±25.63 a Phenylaanine ±30.17 c ±28.97 b ±30.81 b ±28.85 b ±29.04 a Isoleucine ±29.72 c ±30.21 bc ±30.16 ab ±30.02 ab ±30.96 a Leucine ±31.50 c ±30.33 b ±30.02 b ±30.05 b ±30.18 a Lysine ±29.25 a ±30.10 a ±15.10 a ±30.00 a ±35.91 a TAA 5, , , , , EAA 2) 2, , , , , EAA/TAA (%) 3) TAA: total amino acid. 2) EAA: essential amino acid (Thr.+Val.+Met.+Iso.+Leu.+His.+Lys.+phe.). 3) EAA/TAA (%): essential amino acid/total amino acid. 났으며, leucine mg%, phenylaanine mg%, methionine mg% 순으로나타났다. 갈색거저리첨가량 5% 에서는 glutamic acid 1, mg% 로가장높게나타났으며, leucine mg%, phenylaanine mg%, methionine mg%, valine mg% 순으로나타났다. 갈색거저리첨가량 7% 에서는 glutamic acid 1, mg% 로가장높게나타났으며, leucine mg%, phenylaanine mg%, methionine mg%, valine mg%, serine mg% 순으로나타났다. histidine 과 lysine 은전체적으로유의적인차이가나타나지않았으며, threonine 도갈색거저리첨가량 3-7% 에서유의적인차이가나타나지않았다 (p<0.05). 총구성아미노산함 2017; 33(5):

7 Korean J Food Cook Sci 열풍건조갈색거저리유충분말을첨가한식빵의품질특성 519 량은대조구에비하여갈색거저리첨가량 7% 가 7, mg% 로가장높은함량을보였고, 5% 가 6, mg%, 3% 6, mg%, 1% 6, mg% 로나타났다. 필수아미노산함량은갈색거저리첨가량 7% 가 3, mg% 로가장높은함량을보였으며, 5% 3, mg%, 3% 3, mg%, 1% 2, mg% 순으로나타났다. 총구성아미노산의비율을보면갈색거저리첨가량 3% 가 48.91% 로가장높았다. 총구성아미노산의함량은대조구에비하여갈색거저리첨가량이증가할수록유의적으로높아졌으며 (p<0.05), 갈색거저리첨가 7% 가가장높게나타났다. glutamic acid 는밀에많이함유되어있으며, 글루텐을이루는아미노산이다 (Kim CT 등 1997). 발아현미분을첨가한식빵의연구에서도기억력향상에도움을주는 glutamic acid 이본연구에서와같이가장높게나타났으며, 첨가량이증가할수록증가하였다고보고하였다 (Choi JH 200. 또한갈색거저리유충의가수분해물의연구에서도 glutamic acid 가가장많이함유되어있는것으로보고되었다 (Park CE 2016). 곤충의일종인흰점박이꽃무지도구성아미노산성분결과비필수아미노산인 glutamic acid 가 7.6% 로가장많이함유되었으며, 필수아미노산은 17.7%, 비필수아미노산은 34% 로구성되었음을확인할수있었다 (Chung MY 등 2013). 5. 갈색거저리식빵의유리아미노산분석갈색거저리를첨가한식빵의유리아미노산분석결과는 Table 6과같다. 갈색거저리첨가 1%, 3%, 5%, 7% 식빵의유리아미노산의분석결과총 16종의아미노산이검출되었다. 대조구에서는 methionine mg%, cystine mg%, glutamic acid 8.74 mg% 순으로나타났으며, 갈색거저리첨가량 1% 에서는 methionine mg%, glutamic acid 8.05 mg%, aspartic acid 4.34 mg% 순으로나타났으며, 갈색거저리첨가량 3% 에서는 methionine mg%, cystine mg%, glutamic acid mg% 순으로나타났으며, serine 0.90 mg% 으로가장낮게나타났다. 갈색거저리첨가량 5% 에서는 methionine mg%, cystine mg%, glutamic acid mg% 순으로나타났으며, 갈색거저리 7% 에서는 methionine mg%, cystine mg%, glutamic acid mg%, aspartic Table 6. The free amino acids content of white bread with different hot air-dried Tenebrio molitor concentrations Amino acid Content (mg%) Aspartic acid 2.39±0.83 c 4.34±1.00 b 05.70±0.82 b 05.91±0.87 b 14.82±0.71 a Glutamic acid 8.74±0.94 c 8.05±1.15 c 11.08±1.03 b 12.28±1.26 b 26.98±0.84 a Serine 0.98±0.07 b 0.65±0.13 b 00.90±0.01 b 01.25±0.15 b 02.69±0.94 a Histidine 0.99±0.07 c 0.75±0.17 c 01.44±0.51b c 02.22±0.11 b 05.44±1.09 a Glycine 1.42±1.06 b 1.22±0.73 b 01.80±0.90 b 02.09±0.06 b 04.36±0.94 a Threonine 1.04±0.38 b 0.74±0.02 b 01.30±0.40 b 01.32±0.51 b 02.95±1.00 a Arginine 3.72±1.00 c 3.07±1.01b c 04.85±1.22 bc 05.65±1.11 b 13.08±1.02 a Alanine 3.78±1.09 c 3.04±0.74 c 05.27±0.75 b 06.53±0.72 b 15.32±0.95 a Tyrosine 2.47±0.98 b 2.06±1.05 b 03.49±1.05 b 04.35±1.12 b 08.87±1.05 a Cystine 14.43±7.25 cd 0.00±0.00 d 18.81±9.98 bc 33.28±9.85 b 61.32±10.39 a Valine 2.04±1.10 bc 1.75±1.11 c 03.09±1.22 bc 04.07±0.96 b 09.07±1.01 a Methionine 96.42±9.98 c 94.52±9.93 c ±9.98 bc ±10.00 b ±9.98 a Phenylaanine 1.67±0.01 b 1.24±0.12 b 02.07±0.19 b 02.31±1.05 b 05.13±1.34 a Isoleucine 0.21±0.10 d 0.81±0.04 c 01.62±0.11 b 01.80±0.05 b 04.38±0.62 a Leucine 1.69±0.55 b 1.26±0.56 b 02.25±0.95 b 02.95±0.95 b 06.79±1.03 a Lysine 1.94±0.55 b 0.00±0.00 c 01.32±0.26 b 01.64±0.39 b 05.04±1.03 a TAA EAA 2) EAA/TAA (%) 3) TAA: total amino acid. 2) EAA: essential amino acid (Thr.+Val.+Met.+Iso.+Leu.+His.+Lys.+phe.). 3) EAA/TAA (%): essential amino acid/total amino acid ; 33(5):

8 520 김영모 Korean J Food Cook Sci acid mg% 순으로나타났다. 유리아미노산함량은갈색거저리첨가 3% 가높게나타났으며, 이는갈색거저리첨가량과총유리아미노산함량이비례함을확인하였다. 또한첨가량이증가할수록유의적으로높게나타났다 (p<0.05). 필수아미노산함량은갈색거저리함량 7% 가 mg% 로가장높게나타났으며, 첨가량 5% > 3% > 1% 순으로나타났다. 필수아미노산은 3-7% 에서는 methionine 이가장높게나타났으며, cystine, glutamic acid 순으로나타났다. valine, arginine, phenylalanine, isoleucine, histidine, leucine, tryptophan 은식품의맛과향미등에서쓴맛에영향을주는중요한아미노산이며, glutamic acid 은감칠맛, alanine, serine, glycine, threonine 은단맛, cystine, lysine 은아무런영향을주지않는아미노산으로보고된바있다 (Won SB & Song HS 2013). 6. 갈색거저리식빵의텍스처 갈색거저리를첨가한식빵의응집성, 탄력성등을측정 한텍스처측정결과는 Table 7 과같다. 갈색거저리를첨가한식빵의탄력성은갈색거저리첨가 1% 가 으로높게나타났으며, 갈색거저리첨가량이증가할수록탄력성이감소하였다. 갈색거저리를첨가한식빵의응집성은대조구가가장높게나타났으며, 첨가량이증가할수록유의적으로낮았다 (p<0.05). 씹힘성은갈색거저리첨가량 3% 가가장높게나타났다. 부서짐성은갈색거저리첨가량 3% 가높게나타났으며, 모든시료에서유의적인차이를나타내지않았다 (p<0.05). 부착성은 3% 이상첨가한식빵에서감소하는현상이나타났으며, 유의적인차이를나타내지않았다 (p<0.05). 양파분말을첨가한식빵에서도본연구결과와같이첨가량에따라탄력성, 응집성, 씹힘성등이낮아지는경향을보였다 (Bae JH 등 2003). 7. 갈색거저리식빵의관능검사 갈색거저리를첨가한식빵의관능검사는 Table 8 와같다. 관능검사항목으로는색, 향과냄새 ( 달콤한향, 고소한 Table 7. Textural characteristics of white bread with different hot air-dried Tenebrio molitor concentrations Springiness (%) ±0.86 a ±1.09 a ±0.99 b ±1.42 c ±1.90 c Cohesiveness (%) ±2.35 a ±1.20 a ±0.73 b 61.52±1.67 b ±1.67 b Gummines (g) ±60.53 a ±86.25 a ± a ±93.99 a ±52.51 a Brittleness (g) ±57.12 a ±82.46 a ±94.71 a ±87.12 a ±53.82 a Each value represents the mean±sd of three determinations (n=3). Table 8. The sensory scores of white bread with different hot air-dried Tenebrio molitor concentrations Smell Taste Texture Sample Color 3.72±1.40 c 4.33±1.21 bc 4.80±0.91 a 5.08±0.74 a 4.55±1.00 b Sweetness 4.08±1.08 a 4.67±0.65 ab 4.83±0.94 a 5.08±0.90 a 4.67±0.49 ab Nutty flavor 4.00±0.85 c 4.58±0.79 bc 4.92±0.67 ab 5.25±0.45 a 5.00±0.74 ab Off-odor 4.17±1.27 a 2.33±0.89 c 3.33±0.78 b 3.50±0.52 ab 3.42±0.79 ab Sweetness 3.58±0.51 ab 3.25±1.06 b 3.67±0.65 ab 3.91±0.51 a 3.83±0.58 ab Nutty flavor 4.08±0.67 c 4.00±0.60 c 4.42±0.67 bc 5.08±0.51 a 4.67±0.65 ab Off-flavor 2.50±1.00 b 2.08±0.51 b 2.58±1.31 b 3.75±1.36 a 2.92±0.9 ab Soft 4.33±0.65 b 4.92±0.79 ab 4.92±0.90 ab 5.42±1.56 a 5.08±0.08 ab Chewy 4.17±0.39 c 4.42±0.79 bc 4.83±0.58 ab 5.00±0.74 a 4.75±0.45 ab Moist 4.50±1.00 a 4.83±0.94 a 4.67±0.89 a 5.17±1.47 a 4.83±0.94 a Odd 4.75±0.87 a 4.50±0.67 a 4.75±0.62 a 4.91±0.90 a 3.75±1.22 b Overall preferences 3.91±0.79 c 4.08±0.79 ab 4.67±0.89 abc 5.42±0.51 a 4.83±1.34 ab Each value represents the mean±sd of three determinations (n=3). 2017; 33(5):

9 Korean J Food Cook Sci 열풍건조갈색거저리유충분말을첨가한식빵의품질특성 521 향 ), 이미, 맛 ( 단맛, 고소한맛 ), 이취, 질감 ( 부드러움, 쫄깃함, 촉촉함, 이물감및목넘김 ), 전체적인기호도로평가하였다. 갈색거저리첨가 5% 가색에대한기호도가유의적으로가장높았으며 (p<0.05), 3% 와 5% 에서는유의적인차이를나타내지않았다 (p<0.05). 첨가량이증가할수록 L 값은낮아지는데 a 값은증가된걸로보아식빵의기호도를약간낮춘것으로생각된다. 달콤한향과냄새에서는대조구에비하여갈색거저리 5% 를첨가한식빵이유의적으로가장높았으며, 3% 와 5% 에서는유의적인차이가나타나지않았다 (p<0.05). 고소한향에서도갈색거저리 5% 를첨가한식빵이유의적으로가장높았으며 (p<0.05), 갈색거저리를첨가한 3% 와 7% 식빵에서도선호도가양호하게나타났다. 갈색거저리의첨가량이증가할수록향에대한평가가높게나타났으며, 이는갈색거저리에서특유한향미를주는것으로사료된다. 맛에대한평가에서도단맛과고소한맛이열풍건조갈색거저리 5% 첨가한식빵이유의적으로가장높았다 (p<0.05). 식품의맛에감칠맛을주는유리아미노산인 glutamic acid 의함량이갈색거저리첨가량이증가할수록높게나타났으며, 이는열풍건조한갈색거저리의향이식빵에좋은맛을주는것으로사료된다. 갈색거저리를첨가한식감과조직감에서는촉촉함과쫄깃감부드러움, 입안에남은이물감등을평가하였으며, 갈색거저리첨가량이증가할수록 5% 첨가에서촉촉함, 쫄깃함, 부드러움이가장높은선호도를나타내었으며, 부드러움에서는전체적으로유의적인차이를나타내지않았다 (p<0.05). 입에남는잔류감은 5% 가거부감이가장낮은것으로나타났으며, 7% 를제외하고는유의적인차이를나타내지않았다. 색및맛에대한종합적인기호도를관능평가하여분석한결과갈색거저리 5% 첨가한식빵이가장높았으며, 갈색거저리 7% > 3% > 1% > 대조구순으로나타났다. 이에따라갈색거저리첨가한식빵제조적합한첨가량은 5% 가적당하다고생각된다. Ⅳ. 요약및결론 갈색거저리첨가한선호도가높은식빵을개발하기위하여식빵을제조하여품질특성을조사하였다. 갈색거저리를첨가한식빵의수분, 회분, 조단백, 조지방은첨가량이증가할수록증가하였으며, 갈색거저리첨가량 7% 에서가장높게나타났다. ph 에서는갈색거저리첨가량에따라약간증가하였다. 식빵의부피는갈색거저리첨가량에따라첨가한식빵의부피가다소감소하는경향을보였다. 명도는대조군에서 84.3, 적색도는대조군에서 21.7 로가장높았으며, 첨가량이증가할수록명도와황색도는증가하였으며, 적색도는갈색거저리첨가에따라감소하였다. 총구성아미노산과유리아미노산함량은갈색거저리 첨가 7% > 5% > 3% > 1% 순으로나타났으며, 구성아미노산은 glutamic acid 가가장높은함량을나타내었으며, 유리아미노산은 methionine 이가장높은함량을나타내었다. 저장기간에따른갈색거저리첨가식빵의탄력성, 응집성, 씹힘성등은갈색거저리첨가량이증가할수록낮아지는경향을보였다. 맛에대한관능평가는갈색거저리첨가 5% 에서선호도가높게나타났다. 갈색거저리 5% 첨가가적당한것으로사료된다. Conflict of Interest No potential conflict of interest relevant to this article was reported. References AOAC Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Washington DC, USA. pp Bae JH, Woo HS, Chi HJ, Choi C Quality characteristics of the white bread added with onion powder. Korean J Food Sci Technol 35(6): Choi JH Quality characteristics of the bread with sprouted brown rice flour. Korean J Food Cook Sci 17(4): Choi SN, Chung NY The quality characteristics of bread with added buckwheat powder. Korean J Food Cook Sci 23(5): Chung MY, Hwang JS, Goo TW, Yun EY Analysis of general composition anharmful material of Protaetia brevitarsis. J Life Sci 23(5): Chung SJ, Lee YH, Chung JH, Lee BR, Han DM Antifungal effect and activity spectrum of crude antifungal proteins from hemolymph of larvae of Tenebrio molitor in Korea. Korean J Mycol 23(3): Cohen SA, Michaud DP Synthesis of a fluorescent derivatizing reagent, 6-aminoquinoly-N-hydroxysuccinimidyl carbarmate, and its application for the analysis of hydrolysate amino acid via high-performance liquid chromatography. Anal Biochem 211(2): Hwang SY, Bae GK, Choi SK Preferences and purchase intention of Tenebrio molitor (mealworm) according to cooking method. Korean J Culin Res 21(: Hwang SY, Choi SK Quality characteristics of muffins containing mealworm (Tenebrio molitor). Korean J Culin Res 21(3): Jeong HC, Yoo SS Quality characteristics of pan bread added with color barley powder. Culin Sci Hosp Res 20(4): Jung CE Prospects of insect food commercialization: A mini review. Korean J Soil Zool 17(: ; 33(5):

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