Korean J Food Cook Sci Vol. 33, No. 5, pp. 551~557 (2017) pissn 2287-1780 eissn 2287-1772 https://doi.org/10.9724/kfcs.2017.33.5.551 재료배합비와저장조건에따른냉동냉면 ( 압출숙면 ) 의저항전분함량과조리특성 류복미 김창순 1 창원대학교생활과학연구소, 1 창원대학교식품영양학과 Contents of Resistant Starch and Cooking Characteristics of Frozen Naengmyeons (Extrusion Cooked Noodle) by Ratios of Ingredient and Storage Conditions Bog-Mi Ryu Chang-Soon Kim 1 Research Institute of Human Ecology, Changwon National University, Gyeongnam 51140, Korea 1 Department of Food and Nutrition, Changwon National University, Gyeongnam 51140, Korea Abstract Purpose: This study was conducted to investigate the resistant starch content and cooking properties of Naengmyeon (extrusion cooked noodle) made with ratios of ingredients under different storage conditions. Methods: Pasting properties of various starches (corn starch, sweet potato starch, and wheat starch) and wheat flour used in Naengmyeon were evaluated. Storage conditions of samples were summarized as follows: quick freezing at -20 C immediately after manufacturing of noodles (QF), and freezing at -20 C after refrigeration for 3 days at 4 C (RF). The contents of resistant starch and quality characteristics of noodles were measured after storage for 4 weeks. Results: The peak viscosity and final viscosity were the highest in sweet potato starch. The pasting temperature was the highest in wheat starch and the setback viscosity was the highest in corn starch. The contents of resistant starch were high in the samples with a high ratio of corn starch and high in all samples under RF compared to QF. However, they were not affected by wheat flour. The water absorption and cooking loss of boiled noodles as well as turbidity of cooking water were high in noodles with a high ratio of wheat flour and increased in samples under RF. The measurements of tensile strength and hardness of noodles also increased under RF and were high in noodles rich in corn starch. Conclusion: As a result, to increase the content of resistant starch in commercial Naengmyeon, replacement of wheat flour with corn starch as well as freezing storage after refrigeration for a period of time could be suggested for making Naengmyeon. Key words: extrusion cooked noodle, Naengmyeon, resistant starch, pasting properties, cooking characteristics Ⅰ. 서론 최근 1 인가구 의급속한증가로간편식의소비가크게늘면서즉석조리가가능한냉장면류의소비가증가하는추세이다. 식품공전에의하면면류는용도에따라넓게국수, 냉면, 당면, 파스타류로분류하고있으며이중냉면은메밀가루, 곡분또는전분등을주원료로하여압출성형한것으로정의되어있다 (Ministry of Food and Drug Safety 2016). 우리나라에서는냉면제조시오래전에는메밀가루를주로사용하였는데이것은메밀이강원 도, 평안도, 함경도와같은지역적특성으로척박한땅에서도잘자라비교적구하기쉬운작물이었으며밀가루는비싸고귀한재료였기때문에밀가루보다메밀을많이이용하였다고한다 (Han BJ 등 2006). 그러나메밀가루로만든반죽은점성이없어잘늘어나지않고면발이끊어지는단점이있어이를보완하기위해메밀가루와밀가루, 전분등을섞어서사용하게되었다 (Lee WJ 2007). 또한손반죽으로는면발형성이어려워뜨거운물로익반죽하여통에넣고압출하는방식으로긴면발을뽑을수있었으며, 그후현대식압출기개발로냉면의대량생 Corresponding author: Chang-Soon Kim, Department of Food and Nutrition, Changwon National University, 20 Changwondaehak-ro Uichang-gu, Changwon-si, Gyeongnam 51140, Korea ORCID: http://orcid.org/0000-0003-4486-4081 Tel: +82-55-213-3512, Fax: +82-55-281-7480, E-mail: cskim@changwon.ac.kr http://www.ekfcs.org 2017 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 (http://creative-commons.org/lice nses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
552 류복미 김창순 Korean J Food Cook Sci 산이가능해졌다 (Yoon SS 199. 냉면은크게평양냉면과함흥냉면으로나뉘는데평양냉면은메밀을많이사용하며삶은면을차가운동치미국이나육수에만물냉면이고, 함흥냉면은감자나옥수수전분을사용하여가늘게뽑은면으로평양냉면보다쫄깃한식감을가지며양념장에비벼먹는비빔냉면을말한다 (Lee YJ 등 2016). 시대의흐름에따라냉면에들어가는전분의종류도다양해지고제조법이나첨가물에따라서다양한식감을갖는면이개발되고있다. 최근당뇨와같은성인병예방을위해혈당지수가낮은현미밥이나잡곡밥의섭취는보편화되어있으나주로일품요리로섭취하는면류는탄수화물섭취량이많아혈당상승을가져올수있는식품으로기피되고있다. 파스타를제외한면류는흰쌀밥과같이높은혈당지수를나타내는것으로알려져있어 (Goñi I 등 1997), 혈당지수를감소시킬수있는면류의개발이중요하다. 저항전분 (resistant starch, RS) 은인체내소화효소에의해분해되지않아소장에서흡수되지않고대장에서발효되어식이섬유소와유사한생리활성을가지며, 식후혈당과인슐린반응을감소시키는효과를가진다고보고되어있다 (Lehmann U & Robin F 2007). 저항전분은압출조리 (extrusion cooking) 와같은전분질식품의가공공정중호화와노화과정에의해생성되며, 저온저장으로저항전분의함량이더욱증가한다고하였다 (Siljeström M & Asp NG 1985). 이러한측면에서냉장및냉동유통되고있는압출숙면은압출호화공정및저온저장에따른전분의노화과정을통하여저항전분생성에유리할것으로기대된다. 전보 (Ryu BM & Kim CS 2015) 에서시판압출숙면류 ( 쌀국수, 냉면, 당면, 쫄면등 ) 의저항전분함량을조사한결과, 건당면에서가장높았으나당면은다른여러채소들과함께주로잡채에사용되는한계가있는반면당면다음으로저항전분함량이높았던냉동냉면은일품요리로섭취되어활용도가더많을것으로사료된다. 따라서본연구에서는저항전분함량을높여혈당상승을낮출수있는압출숙면을개발하기위해냉면의재료배합비를달리하여면을제조하고제조직후급냉동한것과 3 일냉장후냉동한면으로나누어냉면의저항전분함량과조리특성을조사하였다. Ⅱ. 재료및방법 1. 재료냉면제조에사용한소맥전분, 옥수수전분, 고구마전분, 베이킹소다는삼양제넥스 (Seoul, Korea) 에서구입하였으며, 중력분밀가루 (Daehan Flour Mills Co., Seoul, Korea) 와소금 (CJ Cheiljedang Co., Seoul, Korea) 은대형마트에 서구입하여사용하였다. 2. 냉면제조냉면의재료배합비는 Table 1과같다. 전보 (Ryu BM & Kim CS 2015) 에서조사한시판냉면을대조군으로하였으며, 냉면제조에사용되는전분들 ( 소맥전분, 옥수수전분, 고구마전분 ) 과밀가루를비례적으로가감하기에는변수가많은문제점이있어대조군에서소금과베이킹소다를제외한주재료들의총양 (112 kg) 과동일하게하여전분과밀가루를반죽물성과압출성형에맞게적절히가감하였다. 냉면제조시첨가한물양은예비실험을통하여압출에적합한반죽물성이되도록조절하였다. 냉면제조는냉면제조업체 ( 강원식품, 경남소재 ) 의공정에따라모든재료들은반죽기 (KRS-1, Sambo, Seoul, Korea) 에넣고 15분간반죽한다음냉면사출기 (Hwanhi Machinery Co., Ltd., Gyeonggi, Korea) 에서증숙압출시킨후직경 0.8 mm의면발을 50 cm 길이로절단하여포장하였다. 제조한면은저장조건에따른차이점을알아보기위해제조직후 -20 C에서냉동한것과냉장 (4 C) 3일후 -20 C 에서냉동한면으로나누어 4주동안 ( 냉장 3일포함 ) 저장한후면의조리특성과조직감을측정하였고, 저항전분측정용시료는면을 40 C에서 5시간건조시켜분쇄한후 100 mesh체를통과시킨가루를사용하였다. 3. 전분호화점도측정냉면제조에사용된전분과밀가루의호화점도특성은 rapid visco analyzer(rva-3d, Newport Scientific, Sydney, Australia) 를이용하여측정하였다 (Park SR & Lee JH 2013). 시료 3.0 g(14% moisture basis) 을 aluminum canister 에넣고 28 g이되도록증류수를첨가하였다. 각시료는처음 1분동안 50 C까지가열후분당 12 C로가열하여 95 C까지상승시키고 95 C에서 2.5분동안유지하였다. 또 Table 1. The formula of Naengmyeons by the amount of ingredients (kg) Ingredient Sample CN A B C D Corn starch 40 60 62-20 Wheat starch 22 22-62 - Wheat flour 40 20 40 40 92 Sweet potato starch 10 10 10 10 - Water 69 73 72 65 77 Refined salt 1 1 1 1 1 Baking soda 0.15 0.15 0.15 0.15 0.15 CN: Commercial Naengmyeon; A, B, C, D: Naengmyeon prepared with different ratio of ingredients. 2017; 33(5):551-557 http://www.ekfcs.org
Korean J Food Cook Sci 재료배합비와저장조건에따른냉동냉면 ( 압출숙면 ) 의저항전분함량과조리특성 553 한 50 C 까지분당 12 C 로냉각하여시료의최고점도 (peak viscosity), 최저점도 (trough), 강하점도 (breakdown), 최종점도 (final viscosity), 치반점도 (setback), 호화온도 (pasting temperature) 를 3 회반복측정하여평균값으로나타내었다. 4. 저항전분함량측정 저항전분함량은 McCleary BV & Monghan DA(2002) 의방법에따라 resistant starch assays kit(megazyme Int, Wicklow, Ireland) 를이용하여 3 회반복측정하였다. 즉, 시료 0.1 g 에 pancreatin(megazyme Int.) 과 amyloglucosidase (Megazyme Int.) 혼합액 4 ml 를넣고 37 C 항온수조 (KMC- 12055W1, Vison Scientific, Daejeon, Korea) 에서 200 strokes 로 16 시간방치후 99% ethanol(daejung Chemicals & Metals Co., Ltd., Gyeonggi, Korea) 4 ml 를넣어효소반응을중지시켰다. 원심분리기 (MF-300, Hanil Science Inc., Gimpo, Seoul) 를이용하여원심분리 (3,000 rpm, 10 min) 한후상등액에 50% ethanol 8 ml 를넣은다음원심분리한침전물에 2 M KOH(Junsei Chemical Co., Tokyo, Japan) 를 2 ml 씩넣어녹인후얼음을넣은수조에서 20 분간교반하였다. 1.2 M sodium acetate buffer(ph 3.8)(Sigma Chemical Co., St. Louis, MO, USA) 를넣고섞은후 amyloglucosidase (Megazyme Int.) 0.1 ml 를첨가하고 50 C 항온수조 (Vision Scientific Co.,) 에서 30 분간방치하면서 5 분간격으로섞어주었다. 원심분리 (3,000 rpm, 10 min) 후상등액 0.1 ml 에 glucose oxidase/peroxidase reagent(megazyme Int.) 3 ml 를넣고 50 C 항온수조 (Vision Scientific Co.) 에서 20 분방치하였다. UV-VIS spectrophotometer(uv mini-1240, Shimadzu, Kyoto, Japan) 를이용하여 510 nm 에서흡광도를측정하여 glucose 함량을구하고저항전분함량으로환산하였다. 5. 조리특성평가 해동한면 10 g 을 20 배의증류수에넣고 40 초간삶아헹구고탈수후조리특성을측정하였다 (Yang HS & Kim CS 2010). 면의복원률은삶은면의증가된중량을측정하여조리전면중량에대한조리후중량증가의백분율로계산하였다. 조리손실률을나타내는용출고형분은면을삶은후건져내고남은물과헹군물을합하여 105 C 건조오븐 (FO-600M, Jeio Tech., Daejon, Korea) 에서건조시켜증가한무게를측정하고, 조리전면중량에대한백분율로나타내었으며조리수의탁도는삶은면을건져내고남은조리수를실온으로식힌후 UV-VIS spectrophotometer (Shimadzu) 를사용하여 675 nm 에서 3 회반복측정하였다. 6. 기계적조직감측정 삶은면의경도는 texture analyzer(ta-xt2i/25, Stable Micro System Ltd., Haslemere, England) 를사용하여 texture profile analysis(tpa) test 를실시하였다. 측정조건은 pasta firmness/stickiness rig(hdp/pfs), pre-test speed 2.0 mm/sec, test speed 0.5 mm/sec, post-test speed 0.5 mm/sec, time 2 sec, strain 75% 로하였다. 인장강도는 spaghetti/ noodle tensile rig(a/spr) 를 TA 에장착하여한가닥의국수를상하로 grip 에감아측정하였다. 측정조건은 pre-test speed 3.0 m/sec, test speed 3.0mm/sec, post-test speed 5.0 mm/sec, distance 75 mm 로하였다. 측정은 10 회반복하여평균값으로나타내었다. 7. 통계처리재료배합비를달리한실험결과는 SPSS Statistics(ver. 22.0, IBM Corp., Armonk, NY, USA) 를이용하여분산분석 (ANOVA) 을실시하고 Duncan's multiple range test에의해평균값의유의차 (p<0.05) 를검증하였으며, 저장방법에따른유의차는 t-test로검증하였다. Ⅲ. 결과및고찰 1. 호화점도특성전분의호화특성은전분입자의크기나형태, 아밀로오스와아밀로펙틴의비율, 사슬의길이, ph, 온도등여러가지요인들에의해영향을받는다 (Vandeputte GE 등 2003). 호화점도는국수의부드러운정도와전체적인기호도와상관관계가있는것으로 (Yun SH & Quail K 1999), 냉면제조에사용한밀가루와전분들의호화양상을신속점도측정기 (RVA) 로측정한결과는 Table 2와같다. 호화온도 (pasting temperature) 는소맥전분 86.65 C, 밀가루 85.52 C, 옥수수전분 75.97 C, 고구마전분 69.58 C로소맥전분이가장높았고고구마전분이가장낮았다. 일반적으로고구마를비롯한서류전분입자의내부구조는약한결합력으로비교적낮은온도에서호화가시작된다고알려져있는데 (Zaidul ISM 등 2007) 본연구에서도곡류전분보다고구마전분이낮게나타났다. 최고점도 (peak viscosity) 가높을수록전분호화가더많이일어났음을나타내는데 (Suhendro EL 등 2000), 최고점도는고구마전분이 5,065.33 RVU로가장높았고옥수수전분 2,969.67, 소맥전분 2,686.00, 밀가루 1,447.67 순으로낮았다. Baek MH 등 (2000) 의연구에서도고구마전분이옥수수전분보다최고점도가높았다고하였으며, 밀가루는옥수수전분이나고구마전분보다최고점도가낮은것으로보고되어있다 (Zaidul ISM 등 2007, Kim MS 등 2015). 밀전분과밀가루를비교해보면동량의밀가루에는전분뿐만아니라밀단백질을포함하고있어전분함량이상대적으로낮고밀가루에서밀단백질의대부분을차지하는글루텐 http://www.ekfcs.org 2017; 33(5):551-557
554 류복미 김창순 Korean J Food Cook Sci Table 2. RVA pasting properties of various starches and wheat flour Sample Pasting temp. ( C) Viscosity (RUV) Peak viscosity Trough Breakdown Final viscosity Setback Corn starch 75.97±0.06 c 2,969.67±8.39 b 1,975.33±28.22 c 1,994.33±19.86 b 3,088.33±15.50 c 1,113.00±18.68 a Sweet potato starch 69.58±0.13 d 5,065.33±33.65 a 3,475.33±19.09 a 1,590.00±35.68 a 3,976.67±22.68 a 1,501.33±21.39 d Wheat starch 86.65±0.49 a 2,686.00±28.28 c 2,211.00±22.63 b 1,475.00±5.66 c 3,273.00±24.04 b 1,062.00±1.41 b Wheat flour 85.52±0.78 b 1,447.67±12.90 d 1,002.33±13.58 d 1,445.33±11.59 c 1,971.33±3.51 d 1,969.00±12.29 c Mean±SD. Means with different small letter superscripts within each column are significantly different at p<0.05. 은전분과단단히결합되어있어 (Hoseney RC 1986) 밀전분만있는상태보다가열과정에서전분의호화를억제하는것으로추정된다. 최고점도가높으면국수가단단해져서품질에는크게영향이없지만, 너무낮으면국수를삶을때쉽게풀어져서식감에나쁜영향을줄수있다 (Lee JS & Yoo SS 2012). 최고점도와최저점도의차이인강하점도 (breakdown) 는가열과정에서계속적인교반으로인해전분입자의붕괴로나타나는데낮은값은호화전분의안정성을나타낸다. 강하점도는고구마전분이 1,590 RVU 로가장높았고다음으로옥수수전분이 994.33 으로높았으며소맥전분과밀가루는각각 475.00, 445.33 으로낮았다. 최종점도 (final viscosity) 는고구마전분에서 3,976.67 RVU 로가장높았고, 소맥전분 3,273.00, 옥수수전분 3,088.33 이였으며밀가루가 1,971.33 순으로낮았다. 치반점도 (setback) 는아밀로펙틴보다직선구조의아밀로오스분자간의수소결합에의해크게영향을받는것으로옥수수전분이 1,113.00 RVU 로가장높았고소맥전분 1,062.00, 밀가루 969.00, 고구마전분 501.33 순으로낮았다. Jung SH 등 (199 의연구에서여러가지전분들의호화특성을비교한결과옥수수전분이소맥전분이나고구마전분보다치반점도가높았다는결과와유사하였다. Yoon MR 등 (2013) 은저항전분이많은고아밀로스품종이일품벼에비해치반점도가유의적으로높아전분의노화도를나타내는치반점도가저항전분의함량과연관성이있다고보고하였다. 2. 저항전분함량냉면의저항전분함량을측정한결과는 Table 3과같다. 급냉동한경우대조군은 0.89% 였으며시료 A와 B는각각 0.95%, 0.92% 로대조군보다약간높았으나유의적인차이는없었다. C의저항전분함량은 0.67% 로대조군보다낮았고 D는 0.57% 로가장낮았다. 냉장 3일후냉동한면은급냉동한면과마찬가지로 A에서 1.04% 로대조군 0.92% 보다유의적으로높았고, D는 0.58% 로유의적인차이는없었으나가장낮았다. 냉면제조시밀가루를많이첨가한경우저항전분생성에영향을주지않았 Table 3. Resistant starch content of Naengmyeons affected by various starches and storage conditions (%) Sample QF RF 2) t-value CN 0.89±0.01 3)a 0.92±0.01 b 03.13 A 0.95±0.01 a 1.04±0.01 a 14.14 * B 0.92±0.06 a 0.98±0.05 ab 01.22 C 0.67±0.01 b 0.80±0.01 c 18.39 * D 0.57±0.04 c 0.58±0.02 d 00.45 QF: freezing storage during 4 weeks at -20 C immediately after manufacturing. 2) RF: freezing storage during 4 weeks at -20 C after refrigeration for three days at 4 C. 3) Mean±SD. Different letters in column indicate significantly different by Duncan's multiple range test (p<0.05). * p<0.05. 으며, B 의옥수수전분을모두소맥전분으로대체한 C 의경우저항전분의함량이낮아소맥전분보다옥수수전분이저항전분의생성과더관련이있는것으로나타났다. 냉면제조시고구마전분은 D 를제외하고동일한양으로첨가되어시료간의 RS 함량에영향을주지않았을것으로보이며, 밀가루는아밀로오스함량이낮아다른시료에비해전분의노화가적게일어나저항전분생성에영향을주지않은것으로추정된다. 옥수수전분을많이첨가한시료들 (A, B) 에서저항전분이높게나타난것은옥수수전분의 RVA 호화특성에서치반점도가다소큰것과관련이있을것으로사료된다. Mir JA 등 (2013) 은옥수수전분을쌀가루에첨가하게되면아밀로오스와저항전분의함량이증가한다고하였다. 대부분의식품내전분은조리과정중에호화되고상온이나저온저장시노화현상이일어나며노화에의한결정성구조의증가는소화율을감소시킨다고알려져있다 (Chung HJ & Lim ST 2014). 옥수수, 밀, 감자와같은전분들은호화후냉각과정에서노화로인해전분분해효소에대한저항성이높아졌으며저온저장으로저항전분함량이증가하였고 (Ring SG 등 1988), 쌀밥의경우도냉장저장한밥이갓 2017; 33(5):551-557 http://www.ekfcs.org
Korean J Food Cook Sci 재료배합비와저장조건에따른냉동냉면 ( 압출숙면 ) 의저항전분함량과조리특성 555 지은밥보다저항전분이높아졌다고하였다 (Ren C 등 2016). 따라서본연구에서나타난바와같이냉면제조직후급냉동하는것보다일정기간냉장하여전분의노화를유도한후냉동저장하면저항전분의함량을높일수있을것으로판단된다. 3. 면의조리특성및조직감냉면의조리특성을측정한결과는 Table 4와같다. 수분흡수율은면의복원력과관련이있는것으로조리시수분흡수가적으면면이거칠고단단해지며, 반대로수분흡수가많으면끈적끈적한식감을주게된다 (Hormdok R & Noomhorm A 2007). 냉면의수분흡수율은급냉동한경우 D에서 75.06% 로가장높았고다음으로 A가 73.57% 로높았다. B와 C는각각 71.82% 와 71.64% 로는대조군 (71.25%) 과유의적인차이가없었다. 냉장 3일후냉동했을때급냉동한면보다삶은면의수분흡수율이모두조금씩증가하였으나대조군을제외하고유의적인차이는없었다. 급냉동한면과마찬가지로 D에서수분흡수율이 가장높았다. 면의조리손실률은급냉동한경우 2.04-4.11% 로시료간에유의적인차이를보였는데 D 에서 4.11% 로가장높았고 C(2.65%), B(2.25%) A(2.21%), CN(2.04%) 순으로낮았다. 냉장 3 일후냉동한면은급냉동한면보다조리손실률이 A 를제외하고유의적으로증가하였으며급냉동한면과마찬가지로 D 에서가장높았다. Yadav BS 등 (201 은쌀전분으로만든면의조리손실율이 7.5% 라고보고하였는데본연구에서제조한면의조리손실율은전반적으로이보다낮은값을보였다. 면의조리손실률이높으면조리수의탁도가높아지며끈적끈적한식감을가져오게되어바람직하지않은결과를가져온다 (Rathod RP & Annapure US 2017). 탁도는급냉동한면보다냉장후냉동한면에서더높은경향이었다. 조리손실율이높았던 D 에서 0.496 으로가장높아냉면제조시밀가루를많이첨가할경우조리손실율과탁도가증가한것을알수있었다. 삶은냉면의경도와인장강도를측정한결과는 Table 5 Table 4. Cooking qualities of Naengmyeons as affected by various starches and storage conditions Sample Water absorption (%) Cooking loss (%) Turbidity of cooking water (O.D.) 3) QF RF 2) t-value QF RF t-value QF RF t-value CN 71.25±0.45 c 74.25±0.69 bc 6.31 ** 2.04±0.03 d 2.48±0.26 d 02.84 * 0.181±0.045 b 0.230±0.047 b 02.62 * A 73.57±0.49 b 74.83±0.99 b 1.98 2.21±0.12 c 2.31±0.12 d 00.98 0.139±0.006 c 0.145±0.004 c 00.75 B 71.82±0.25 c 72.69±0.66 c 2.28 2.25±0.05 cd 3.03±0.01 c 25.46 *** 0.102±0.007 c 0.223±0.022 b 10.49 ** C 71.64±0.81 c 72.70±1.15 c 1.34 2.65±0.09 b 3.89±0.02 b 21.85 *** 0.190±0.025 b 0.219±0.063 b 02.38 D 75.06±0.40 a 76.50±0.89 a 2.56 4.11±0.13 a 4.96±0.07 a 10.09 ** 0.496±0.005 a 0.528±0.002 a 11.64 *** QF: freezing storage during 4 weeks at -20 C immediately after manufacturing. 2) RF: freezing storage during 4 weeks at -20 C after refrigeration for three days at 4 C. 3) O.D.: optical density. Different letters in column indicate significantly different by Duncan's multiple range test (p<0.05). * p<0.05, ** p<0.01, *** p<0.001. Table 5. Tensile strength and hardness of Naengmyeons as affected by various starches and storage conditions Sample Tensile strength (g) Hardness (g) t-value QF RF 2) QF RF CN 37.58±3.77 a 43.24±9.70 a 2.28 * 31.38±1.30 c 33.13±0.89 c 1.92 A 37.26±3.36 a 41.13±5.63 ab 4.65 ** 33.14±0.91 bc 35.50±1.00 b 3.00 * B 31.71±2.85 bc 37.59±1.50 ab 3.61 ** 35.73±1.37 a 39.68±1.15 a 3.82 * C 33.79±3.25 b 39.13±4.43 b 3.23 ** 35.03±0.90 ab 36.05±1.34 b 1.09 D 29.10±2.76 c 31.70±2.69 c 2.24 * 32.17±0.97 c 32.49±1.07 c 0.38 QF: freezing storage during 4 weeks at -20 C immediately after manufacturing. 2) RF: freezing storage during 4 weeks at -20 C after refrigeration for three days at 4 C. Different letters in column indicate significantly different by Duncan's multiple range test (p<0.05). * p<0.05, ** p<0.01. t-value http://www.ekfcs.org 2017; 33(5):551-557
556 류복미 김창순 Korean J Food Cook Sci 와같다. 급냉동한면의인장강도는대조군과 A 에서각각 37.58 g, 37.26 g 으로높았고 D 가 29.10 g 으로가장낮았다. 급냉동한면보다 3 일냉장후냉동한경우모두인장강도가증가하였다. 냉면의경도는급냉동, 냉장후냉동한면모두 B 에서각각 35.73 g, 39.68 g 로가장높게나타났다. 시료 A 와 B 의경우급냉동한면보다냉장 3 일후냉동한면에서유의적으로더높아냉장저장후냉동한면은전분의노화로인해더단단해지며질겨진것으로보인다. 전분의호화특성에서치반점도가크면노화가빨리일어나국수의경도가커진다고하였는데 (Yun SH & Quail K 1999), 앞의호화특성에서옥수수전분과소맥전분이고구마전분이나밀가루에비해치반점도가높아이들전분이많이첨가된냉면에서경도가큰것과관련이있는것으로보인다. Moon SH & Shin MS(2000) 는고아밀로오스옥수수전분으로제조한저항전분을국수에첨가했을때면이더단단해졌으며, Sozer N 등 (2007) 은스파게티에저항전분을첨가했을때면의경도가높아진다고하였다. 일반적으로전분으로만든면의독특한점탄성은단일전분사용보다는다른종류의전분을혼합사용함으로써나타나는데이는최종아밀로오스함량이나혼합비율만으로설명되기보다는서로다른전분들간의전분입자의팽윤력과용해성, 전분내부의결합력등의다른요인에의한것으로추정되고있다 (Lin SY 등 2002). Ⅳ. 요약및결론 본연구에서는압출숙면인냉면의재료배합비를달리하여면을제조하고, 저장조건 ( 제조직후급냉동, 냉장 3 일후냉동 ) 에따른저항전분함량과조리특성을조사하였다. 냉면제조에사용된전분과밀가루의호화특성에서최고점도와최종점도는고구마전분에서가장높았고옥수수전분, 소맥전분, 밀가루순으로낮았다. 호화온도는고구마전분이가장낮았고소맥전분이가장높았다. 전분의치반점도는옥수수전분이가장높았고소맥전분, 밀가루, 고구마전분순으로낮았다. 냉면의저항전분함량을측정한결과, 급냉동했을경우유의적인차이는없었으나대조군에서밀가루를줄이고옥수수전분을늘린시료 (A) 와대조군의소맥전분을모두옥수수전분으로대체한시료 (B) 가대조군보다높게나타났다. 대조군의옥수수전분을모두소맥전분으로대체한시료 (C) 는대조군보다낮아효과가없었으며, 대조군의옥수수전분을줄이고나머지전분들 ( 고구마, 소맥 ) 을밀가루로대체한시료 (D) 에서저항전분이가장낮게나타났다. 냉장 3 일후냉동한경우급냉동했을때보다시료 A 와 C 에서유의적으로증가하였다. 다량의밀가루는저항전분의생성에영향을주지않았고, 소맥전분보다옥수수전분혼합비율이큰시료에서 높게나타났다. 삶은면의조리특성에서수분흡수율은급냉동한경우대조군 (71.25%) 보다 D(75.06%) 와 A(73.57%) 에서높았고, 냉장 3 일후냉동했을때 D(76.50%) 로대조군 (74.25%) 보다높았다. 면의조리손실률은급냉동한경우 2.04-4.11% 로시료간에유의적인차이를보였는데 D 에서 4.11% 로가장높았고대조군에서 2.04% 로가장낮았다. 냉장 3 일후냉동한면은급냉동한면보다조리손실률이모두증가하였으며급냉동한면과마찬가지로 D 에서가장높았다. 특히밀가루를많이첨가한면에서조리손실율과탁도가높게나타났다. 삶의면의인장강도와경도는급냉동한면보다냉장 3 일후냉동한경우모두증가하였으며, 옥수수전분이많이들어간면에서높게나타났다. 본연구에서시판냉면제조시밀가루는저항전분에영향을주지않는것으로나타나냉면의저항전분함량을높이기위해서는밀가루를옥수수전분으로대체하고제조직후급냉동하는것보다일정기간냉장하여노화를유도한후냉동저장하면저항전분생성에더유리할것으로보인다. Conflict of Interest No potential conflict of interest relevant to this article was reported. Acknowledgments This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT and Future Planning (2012R1A1A3013946). References Baek MH, Cha DS, Park HJ, Lim ST. 2000. Physicochemical properties of commercial sweet potato starches. Korean J Food Sci Technol 32(4):755-762. Chung HJ, Lim ST. 2014. Relationship between starch digestibility and its structure. Food Sci Ind 47(3):21-32. Goñi I, Garcia-Alonso A, Saura-Calixto F. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutr Res 17(3):427-437. Han BJ, Han BR, Hwang HS. 2006. Our hundreds of food that we really need to know 1. Hyeonamsa Publisher, Seoul, Korea. pp 97-100. Hormdok R, Noomhorm A. 2007. Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT-Food Sci Technol 40(10):1723-1731. 2017; 33(5):551-557 http://www.ekfcs.org
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