Korean J Food Cook Sci Vol. 32, No. 2, pp. 168~177 (2016) pissn 2287-1780 eissn 2287-1772 http://dx.doi.org/10.9724/kfcs.2016.32.2.168 치는시간을달리한건식쌀가루인절미의품질특성 박영미 윤혜현 1 한양여자대학교외식산업과, 1 경희대학교조리 서비스경영학과 Quality Characteristics of Injulmi Prepared with Dry Glutinous Rice Flour According to the Punching Time Young Mi Park Hye Hyun Yoon 1 Department of Food Service Industry, Hanyang Women s University, Seoul 04763, Korea 1 Department of Culinary and Food Service Management, Kyung Hee University, Seoul 02447, Korea Abstract Purpose: The objective of this study was to investigate the quality characteristics of injulmi made with dry glutinous rice flour according to the punching time (1, 4, 7, 10 min) and the frozen storage period (0, 1, 7, 30 days) as compared with the control made by the traditional method. Methods: Moisture content, texture profile, and sensory evaluation were measured in triplicate and color was measured five times. Results: The moisture content was highest in the sample prepared with 7 min of punching time and the control. As the punching time for injulmi increased, moisture content tended to increase. The L-value increased with increased punching time and the L-value was highest in the samples with 5 min and 7 min of punching time whereas the L-value showed no constant trend with frozen storage. The texture profile analysis indicated that adhesiveness, and gumminess decreased significantly with increased punching time, and punching for 7 min resulted in the highest hardness. The results of an acceptance test, showed that the injulmi prepared with dry glutinous rice flour had higher scores for color, flavor, and taste, texture than the control made with the traditional method. The whiteness of injulmi prepared with dry glutinous rice flour increased with longer punching times and, the sample with 10 min punching time and 7 days of frozen storage had the highest score in the acceptance test. Conclusion: These results can be used as primary data for research on the texture of injulmi made with dry glutinous rice flour. Key words: injulmi, dry glutinous rice flour, punching time, frozen storage, quality characteristics Ⅰ. 서론 인절미는찹쌀을불려서시루나찜통에쪄서절구나안반에친후적당한크기로썰어고물을묻히는떡으로 (Han BR 1999), 찹쌀을가루로하지않고통찹쌀을찰밥으로쪄서떡메나절구공이로쳐서만드는것이더쫄깃쫄깃하고맛이좋다 (Hong JS 2002). 또한찰떡은멥쌀떡에비해소화가용이하고전분노화지연등의장점을가지고있어간식이나아침식사대용으로많이이용되고있다. 그러나통찹쌀을불려서찐후쌀알이뭉개질정도로쳐야하기때문에많은시간및노동력과정성이든다 (Song MR 등 1990). 이러한이유로요즘은간편하게찹쌀가루를쪄서만드는방법으로변해가고있는추세인데, 쌀가루의제분방법에따라전분의호화도와노화도, 수분 흡수력, 반죽의물성등조리특성에차이가생기며최종제품의품질도달라지므로 (Kum JS 등 1993, Kim YI & Kim KS 1994), 건식찹쌀가루로제조한인절미의품질특성이우수하다면인절미제조시보다편의성을제공할수있을거라사료된다. 쌀가루는습식으로많이사용하지만취급이간편한마른쌀가루상태로만들어야하므로건조과정을거친다. 건식찹쌀가루는마른상태의쌀을그대로빻아서사용하는방법도있지만제분과정을단순화하고습식이나반습식쌀가루를열풍건조할때나타나는쌀가루의변화를줄이고, 유통기간을늘리면서용도에따라입자크기를조절할수있는방법의건식쌀가루가개발되었다 (Shin MS 등 2011). 인절미제조방법에관한기초연구로는찹쌀품종에관한연구, 찹쌀의수침공정에관한연구가대부분이며, 인 Corresponding author: Hye Hyun Yoon, Department of Culinary and Food Service Management, Kyung Hee University, Kyungheedae-ro, Dongdaemoon-gu, Seoul 02447, Korea ORCID: http://orcid.org/0000-0001-9809-2377 Tel: +82-2-961-9403, Fax: +82-2-964-2537, E-mail: hhyun@khu.ac.kr http://www.ekfcs.org 2016 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.
Korean J Food Cook Sci 치는시간을달리한건식쌀가루인절미의품질특성 169 절미의품질특성에영향을주는제조방법에서의주된요인과각요인들간의상호작용에관한연구는부족한실정이다. 찹쌀품종에따른인절미연구에는찹쌀품종간인절미품질특성 (Ha KY 등 2001), 원료찹쌀품종에따른유과및인절미품질특성 (Sung YM 등 2000) 등이보고되고있다. 품종 ( 신선찰벼, 화선찰벼, 한강찰벼등 ) 을달리하여찹쌀가루와통찹쌀을불려서쪄서친인절미의연구에서는 (Choi YH & Kang MY 1999) 찹쌀가루로제조한인절미보다찰밥을치대어서제조한인절미의물성이부드럽고노화가지연되는효과를보였다. 찹쌀의수침에관한연구로, 수침중에일어나는찹쌀가루와전분의이화학적및호화특성변화를연구하였는데 (Choi EJ & Kim HS 1997), 장시간수침시찹쌀에존재하는단백질과지질및미량성분이제거되고호화특성에변화를일어나게하여유과제조에적합한성질을갖게한다고하였다. 찰떡의최적수침시간 (Jung EJ & Woo KJ 2006) 을알아보기위한연구에서는 8 시간불려가루로빻아제조한인절미가가장적합하다고평가되었다. 즉석인절미기계개발을위하여수침시간을달리한즉석인절미와전통인절미를만들어품질특성을비교 (Kim SW 등 2008) 하였고, 전통인절미제조공정분석 1: 수침공정 (Jin T & Ryu GH 2007) 에대한연구에서는인절미의전통제조공정에서중요한수침에대해보고했다. 그밖의제분방법과제조방법에따른인절미의 texture 에관한연구가있다 (Song MR 등 1990, Kim JO & Shin MS 2002). 인절미의 texture 에관한연구로는기존의수침시간을거쳐찹쌀을쪄서치는공정이아닌제분하여가루를이용해조리의편의성을도모한연구들이보고되어왔는데, 일반계찹쌀과다수계찹쌀로찹쌀의종류를달리하고찹쌀과찹쌀가루를이용하여인절미를제조하여인절미의질감을비교하였고 (Song MR 1989), 당의종류와제분방법이다른습식과건식찹쌀가루를이용하여인절미를제조하여비교한결과, 당의종류에따라경도와응집성에영향을주었다 (Kim JO & Shin MS 2000). 또한제분방법을달리한찹쌀가루로만든인절미의 texture 특성에물첨가량이미치는효과 (Kim JO & Shin MS 2002) 에대한연구가있다. 또한찹쌀의수침시간을달리한연구 (Hong JS 2002), 수침시간에따른전통인절미와즉석인절미의비교연구를하였고 (Jin T & Ryu GH 2008), 즉석인절미의퍼짐특성에관한연구 (Jin T & Ryu GH 2008) 가있으며, 인절미의노화에관한반죽 (Lee MG 등 1989), 첨가제에관한연구 (Cho TO 등 2006), 가열 - 냉각처리한찹쌀전분의첨가 (Kim JO & Shin MS 2002), 쑥인절미의제조방법에따른 texture 특성 (Lee HG & Yoon HY 1995) 에대한연구가있다. 하지만인절미를제조하거나구입해서냉동저장했다가실온에두고해동하여인절미를먹는게일반적인방 법이지만인절미를제조하여냉동저장한후해동하여제조당일인절미와비교하여품질의차이가있는지의연구는아직전무한실정이다. 찰보리를이용하여인절미를제조한후냉장및냉동저장하여그에따른 texture 특성을본연구 (Yoon GS & Koh HY 1998) 가있으나통찹쌀과건식찹쌀가루를이용한연구는아직은미비한실정이다. 따라서본연구는선행연구를바탕으로건식쌀가루를이용하여인절미의물성에영향을미치는치는시간을달리한인절미를제조하였으며전통방법으로제조한인절미와비교하여그특성을분석하고, 30 일간냉동저장하여그에따른품질변화및특성을고찰함으로써보다간편한인절미제조방법을제시하고자하였다. Ⅱ. 재료및방법 1. 실험재료대조군인전통적인인절미와건식쌀가루를이용한인절미를제조하기위해 2014년도에수확한찹쌀 (Jinbuk Nonghyup, Ansan, Korea), 건식쌀가루 (Daedoo Foods Co., Ltd., Seoul, Korea), 꽃소금 (Sempio Co., Ltd., Ansan, Korea), 설탕 (CJ Cheiljedang Co., Ltd., Incheon, Korea) 을구입하여사용하였다. 2. 인절미의제조건식쌀가루를이용한인절미는수침시간에따른전통인절미 (Jung GJ 등 2010) 와즉석인절미 (Jin T & Ryu GH 2008) 의연구를토대로치는시간을정하기위해 1분간격으로 1-10분간예비실험하였는데, 짧은시간쳐서뭉치는정도를 1분으로두었을때차이를보이는 4분, 7분, 10분을치는시간으로정하였다. 건식쌀가루의경우수침과정을거치지않아수분함량이낮아건조하므로습식으로제조한쌀가루보다물의양을늘려첨가하여제조하였다. 건식쌀가루인절미의물양을정하기위해쌀가루대비 40%, 50%, 60% 의물을넣어예비실험한결과 40% 를첨가했을때익지않은하얀쌀가루가많이보였고, 60% 의경우너무질어져쌀가루무게에대한물의첨가량을 50% 로정하였다. 찹쌀을제분하여가루로사용할경우입자의크기가감소하고표면적이넓어져열이전달되는속도가증가하므로 (Ryu KH 등 2005), 통찹쌀을이용할때보다찌는시간의단축이가능하였는데, 찌는시간을결정하기위해서 20분, 25분, 30분을쪄서비교하였고그결과찌는시간을 25분으로하였다. 치는시간을달리한인절미의제조공정은 Fig. 1, 재료배합비는 Table 1과같다. 대조군 (CON) 인전통인절미는찹쌀을 4회수세하여 12시간물에불린후 5분간물을빼고 1시간찜통에쪄펀 http://www.ekfcs.org 2016; 32(2):168-177
170 박영미 윤혜현 Korean J Food Cook Sci Samples Dry glutinous rice flour 500 g Control Wet glutinous rice 700 g Add salt, sugar, water Steaming for 25 min Punching time 1, 4, 7, 10 min Cooling for 2 hr Add salt, sugar, water Steaming for 60 min Punching time 10 min Cooling 2 hr Fig. 1. Procedures for preparation of injulmi using dry glutinous rice flour according to the punching time. Table 1. Formulas for injulmi prepared with rice flour Ingredient sample Punching time (min) Wet glutinous rice Dry glutinous rice flour Water Salt Sugar CON 10 700 0 70 7 35 1M 1 0 500 250 5 25 4M 4 0 500 250 5 25 7M 7 0 500 250 5 25 10M 10 0 500 250 5 25 F-CON 1) 10 700 0 70 7 35 F-1M 1 0 500 250 5 25 F-4M 4 0 500 250 5 25 F-7M 7 0 500 250 5 25 F-10M 10 0 500 250 5 25 CON (Control): Injulmi was prepared using wet glutinous rice with 10 min punching time. 1M: Injulmi was prepared using dry glutinous rice flour with 1 min punching time. 4M: Injulmi was prepared using dry glutinous rice flour with 4 min punching time. 7M: Injulmi was prepared using dry glutinous rice flour with 7 min punching time. 10M: Injulmi was prepared using dry glutinous rice flour with 10 min punching time. 1) F- means that each Injulmi sample after thawed (for 2 hours at 24 o C) from freezing for 7 days at -20 o C. (g) 칭기 (KM-97, Kyung Chang Precision, Seoul, Korea) 에소금, 설탕, 물을순서대로넣으면서 10 분간펀칭하였다. 건식쌀가루인절미는찹쌀가루에소금, 설탕, 물을넣어잘비빈후찜통에면보를깔고주먹쥐어앉혀 25 분간찐후펀칭기 (Kyung Chang Precision) 에넣어 1 분, 4 분, 7 분, 10 분간뚜껑을덮고펀칭하였다. 펀칭후식용유를바른비닐로인절미를싼후 20 15 3 cm 틀에넣고제조직후 (0 일 ) 에는실온에서 2 시간굳혀실험시료로사용하였다. 냉동저장실험용인절미는 1 일, 7 일, 30 일간냉동실 (LS-1040HRF2, LG electronics, Ansan, Korea) 에서 -20 C 온도하에저장하며실험 2 시간전에실온 (24 C) 에서해동한후사용하였다. 관능평가에는제조후 2 시간굳힌인절미와 7 일간냉동저장한후해동한인절미를사용하였다. 3. 수분함량측정 수분측정은할로겐방식수분분석기 (MB-45, OHAUS, Greifensee, Switzland) 로측정하였다. 건식찹쌀가루를이용하여치는시간을달리한인절미를제조하여제조직후 (0 일 ) 의인절미와 1 일, 7 일, 30 일냉동후해동한인절미의가운데부분에서각각 1 g 씩곱게으깨어은박접시에얇게펴서할로겐수분분석기 (MB-45, OHAUS, Greifensee, Switzland) 에넣고측정하였으며, 각시료는 3 회반복측정하여그평균값을구하였다. 4. 색도측정색도는색차계 (JC 801, Color Techno System Co. Ltd., Tokyo, Japan) 를사용하였으며색차계에사용한시료용기 2016; 32(2):168-177 http://www.ekfcs.org
Korean J Food Cook Sci 치는시간을달리한건식쌀가루인절미의품질특성 171 는 tissue culture dish(20035, SPL Life Sciences Co. Ltd., Pocheon, Korea) 35 10 mm 를사용하였다. 건식찹쌀가루를이용하여치는시간을달리한인절미를제조하여제조직후 (0 일 ) 와 1 일, 7 일, 30 일냉동후해동한인절미를색차계 (Color Techno System Co. Ltd.) 를이용하여 L 값 ( 명도 ), a 값 ( 적색도 ), b 값 ( 황색도 ) 을 5 회반복측정하고, 그평균값으로사용하였다. 이때사용한표준백색판값은 L 값 93.84, a 값 -1.39, b 값 1.66 이었다. 5. Texture 측정 Texture 측정은 texture analyzer(ta-xt2 Express, Stable Micro System Ltd., Godalming, UK) 를사용하여경도 (hardness), 부착성 (adhesiveness), 탄력성 (springiness), 검성 (gumminess), 응집성 (cohesiveness) 을측정하였다. 실험에사용한제조직후 (0일) 인절미는제조후 2시간식힌후절단하였고냉동저장한인절미는실온에 2시간해동후 2.5 2.5 2 cm 크기로절단하여사용하였다. 실험조건은 pre-test speed 5.0 mm/sec, test speed 3.0 mm/sec, post-test speed 3.0 mm/sec, probe type(diameter) 75 mm, distance 10.0 mm, load cell 5 kg, time 5.00 s, trigger force 1.0 g 의조건으로측정하였다. 각각 3회반복측정하여평균과표준편차를구하였다. 6. 기호도조사건식찹쌀가루를이용하여치는시간을달리한인절미를제조하여제조직후 (0일) 와 7일냉동후해동한인절미의기호도를알아보기위해훈련받지않은패널로떡제조종사자 10명, 한양여자대학교외식산업과와식품영양과학생 42명을모집하여총 52명을대상으로기호도검사를실시하였다. 냉동저장인절미는 1일, 7일, 30일간 냉동실에저장했다가예비관능검사를한결과중간값을가지는냉동 7 일시료만기호도조사에사용하였다. 시료는제조직후 (0 일 ) 와냉동저장 7 일시료를따로제시하시않고제조직후 (0 일 ) 와냉동저장 7 일을섞어서라틴스퀘어디자인 (Kim GO 등 2010) 으로제시하였다. 기호도조사에사용된전통인절미는제조후 2 시간식힌후사용하였고, 냉동저장한인절미는사용전 2 시간동안해동하여평가에사용하였다. 평가항목으로는색 (color), 냄새 (odor), 맛 (taste), 조직감 (texture), 전체적인기호도 (overall acceptance) 를조사하였으며, 평가방법은 7 점척도 (1= 매우싫음, 4= 보통, 7= 매우좋음 ) 를이용하여좋아할수록높은점수를주도록하였다. 7. 통계처리모든실험은 3회반복측정하여그결과를 SPSS statistics program(ver. 18.0, SPSS Inc., Chicago, IL, USA) 을이용하여분석하였다. one-way ANOVA 을이용하여시료간의유의성을분석하였으며, p<0.05 수준에서 Duncan 의다중범위검정 (Duncan s multiple range test) 을실시하여각시료간의유의차를검증하였다. 또한인절미기호도조사에서제조직후 (0일) 와냉동저장 7일인절미의차이를비교해보기위해 p<0.05 수준에서대응표본 t-test를실시하여두시료간의유의차를검증하였다. Ⅲ. 결과및고찰 1. 수분함량건식찹쌀가루를이용하고, 치는시간을달리해서제조한인절미의제조직후 (0) 일및 1일, 7일, 30일간냉동저장후해동한수분함량은 Table 2와같다. Table 2. Moisture contents of injulmi prepared with rice flour by different punching time during 30 days of storage at -20 o C (%) Storage (day) Samples CON 1M 4M 7M 10M 0 31.76±2.83 a 25.23±0.90 cc 26.98±0.30 bc 30.15±1.56 a 29.72±1.39 ab 1 32.64±1.19 a 27.55±0.59 cb 28.82±1.26 cb 31.97±0.48 b 30.97±1.09 b 7 31.97±2.46 a 27.49±1.27 bb 29.14±1.55 ba 32.51±0.98 a 27.75±0.54 b 30 30.43±0.11 b 29.05±0.70 ba A 30.95±0.71 aba 32.60±0.95 a 30.02±1.71 b Mean±SD. CON (Control): Injulmi was prepared using wet glutinous rice with 10 min punching time. 1M: Injulmi was prepared using dry glutinous rice flour with 1 min punching time. 4M: Injulmi was prepared using dry glutinous rice flour with 4 min punching time. 7M: Injulmi was prepared using dry glutinous rice flour with 7 min punching time. 10M: Injulmi was prepared using dry glutinous rice flour with 10 min punching time. a-c Means in a row by different superscripts are significantly different at p<0.05. A-C Means in a column by different superscripts are significantly different at p<0.05. http://www.ekfcs.org 2016; 32(2):168-177
172 박영미 윤혜현 Korean J Food Cook Sci 제조직후 (0 일 ), 인절미의수분함량은대조군 (CON) 31.76% 와 7M 이 30.15% 로가장높게나타났고, 치는시간이가장짧은 1M 이 25.23% 로낮게나타났다 (p<0.01). 치는시간에따라수분함량이증가하는경향을나타내었지만, 7M 과 10M 의수분함량에는유의적인차이가없었다. 7M 과 10M 이수분함량이가장높게나타난것은펀칭기의뚜껑을덮고제조하는과정에서, 시간이지날수록뚜껑내부에응축수가생겼고이응축수가인절미로떨어지면서수분함량을증가시키는요인이된것으로사료된다. 건식쌀가루에물을 50% 이상첨가하여쪄서제조한건식쌀가루인절미가찹쌀을물에불린후쪄서제조하는대조군보다수분함량이적게나타났는데, 찹쌀밥으로만든인절미가찹쌀가루로만든인절미보다수분함량이높았다는결과와일치되는결과이다 (Song MR 1989). 이는습식제분한쌀가루또는살수처리한반습식쌀가루의수분함량이건식제분으로만든쌀가루보다높다는쌀빵의연구 (Lee MH & Lee YT 2006) 와도일치하는결과이다. 냉동 1 일대조군의수분함량이 32.64% 로가장높았고치는시간이짧을수록수분함량이적게나타났다. 냉동 7 일에선대조군과 7M 의수분함량이 32.15% 로가장높았고치는시간에따라수분이증가하는경향은나타나지않았다. 냉동 30 일, 냉동저장시간이길어짐에따라대조 군보다 4M 30.95%, 7M 32.65% 로수분함량이높게나타났다. Ryu KH 등 (2005) 의연구에의하면떡을많이칠수록점성이늘어난다고하였고냉동저장을하면냉동고내부의습기조절에의해수분증발방지를어느정도는막고수분함량을보유할수있었다고하였다. 인절미를제조한후냉동저장을하면서도말랑말랑하고쫄깃한 texture 를유지하기위해서는떡의수분함량과치는시간이영향을미칠것으로생각된다. 2. 인절미의색도건식찹쌀가루와치는시간을달리한인절미의제조직후 (0일), 1일, 7일, 30일냉동저장후해동하여색도를측정한결과는 Table 3과같다. 제조직후 (0일), 건식쌀가루인절미의명도는 1분을친 1M이대조군보다유의적으로어두운색을띄었으나 (p<0.001), 치는시간에따라 L값이증가하는경향으로치는시간을 7분, 10분으로한실험군 (7M, 10M) 에서는대조군보다유의적으로높은 L값으로밝은색을띄었다. 이는치는시간이길어짐에따라찹쌀밥으로만든인절미보다찹쌀가루사이로공기포집이용이했기때문에 (Lee HG 등 2004) 보다밝은흰색을띈것으로사료된다. Kang SH & Ryu GH(2002) 의유과제조공정연구에서꽈리치기는반죽에공기를포집하여반데기의기공형성공 Table 3. Color changes of injulmi prepared with rice flour by different punching time during 30 days of storage at -20 o C Color L a b Storage (day) Samples CON 1M 4M 7M 10M 0 72.95±0.28 cc 66.62±0.01 ed 72.47±0.02 dd 76.23±0.00 bc 77.26±0.01 ab 1 72.00±0.07 ed 72.12±0.03 dc 75.56±0.01 ca 78.72±0.03 aa 76.56±0.05 bc 7 76.41±0.01 ca 72.26±0.05 eb 74.30±0.02 db 77.46±0.01 ab 77.20±0.02 bb 30 73.83±0.57 db 74.74±0.06 ca 73.49±0.01 dc 75.99±0.34 bd 78.21±0.75 aa 0-3.56±0.23 cc 0.17±0.05 aa -2.85±0.08 bc -3.62±0.05 cc -3.50±0.03 cc 1-2.21±0.16 ca -2.54±0.05 eb -1.02±0.03 bb -2.23±0.03 db 2.15±0.07 aa 7-5.01±0.02 cd -3.15±0.08 ad -4.50±0.03 bd -5.39±0.03 ed -4.65±0.04 dd 30-2.77±0.66 cb -2.82±0.05 cc -0.11±0.04 aa -1.85±0.22 ba -2.30±0.71 bcb 0 14.19±0.58 cb 13.10±0.01 dc 14.65±0.05 bb 15.05±0.05 ab 14.37±0.01 bcb 1 13.75±0.02 ec 14.06±0.02 da 14.74±0.01 ca 15.30±0.02 aa 14.90±0.03 ba 7 14.48±0.03 aab 12.45±0.06 cd 11.90±0.05 dc 13.32±0.03 bd 11.63±0.04 ec 30 14.69±0.39 aa 13.91±0.04 bb 10.44±0.01 cd 13.95±0.09 bc 14.47±0.23 ab Mean±SD. CON (Control): Injulmi was prepared using wet glutinous rice with 10 min punching time. 1M: Injulmi was prepared using dry glutinous rice flour with 1 min punching time. 4M: Injulmi was prepared using dry glutinous rice flour with 4 min punching time. 7M: Injulmi was prepared using dry glutinous rice flour with 7 min punching time. 10M: Injulmi was prepared using dry glutinous rice flour with 10 min punching time. a-c Means in a row by different superscripts are significantly different at p<0.05. A-C Means in a column by different superscripts are significantly different at p<0.05. 2016; 32(2):168-177 http://www.ekfcs.org
Korean J Food Cook Sci 치는시간을달리한건식쌀가루인절미의품질특성 173 기를세분하는물리적과정으로꽈리치기의중요성을언급하였다. 이는인절미의치는과정에서공기포집과정과유사하다고사료된다. 그러므로치는시간이길어질수록 L 값이높아진결과는꽈리치기를하지않은군보다꽈리치기를실시한유과반대기의 L 값이커졌다는유과의연구 (Lee MH & Oh MS 2015) 와일치하는경향을나타내었다. 1M 은치는시간이가장짧아공기포집이적어다른실험군과비교했을때육안으로보기에도어두운색을띄었는데, L 값이가장낮게나온것으로보아치는시간에영향을받은것으로사료된다. 치는시간을 1 분으로한건식쌀가루인절미 1M 은냉동저장기간에따라 L 값이유의적으로증가하였고 (p<0.001), 4M, 7M 은냉동 1 일에서 L 값이증가하였다가 7 일, 30 일에는감소하는경향을나타내었다. 10M 은냉동 1 일엔감소했다가 7 일, 30 일에는유의적으로증가하여대조군보다높은값을나타냈다 (p<0.001). 냉동기간에따라서는각시료가일정한경향을나타내지는않았다. 제조 0 일, a 값은건식쌀가루인절미 1M 이 0.17 로가장높았고치는시간을 7 분으로한 7M 이 -3.62 로가장낮은값을나타내었다. a 값은 L 값이가장낮았던 1M 을제외하면모든시료에서음의값을나타내었다 (p<0.001). 이는미세한입자일수록 L 값이증가하면 a, b 값이감소한연구결과 (Ryu KH 등 2005) 가있는데건식쌀가루입자가 L 값이높고인절미를치는시간이길어질수록공기유입이용이했기때문에 7M, 10M 이 L 값은증가하였고 a 값이감소하는연구결과와같은성향을나타내었다. 제조 0 일, 건식쌀가루인절미는치는시간이길어질수록 b 값이증가하다가 10M 에서다시유의적으로감소하였다 (p<0.001). 냉동 1 일, 대조군 (CON) 의 b 값이 13.75 로가장낮았고, 7M 이 15.30 으로가장높게나타났으며치는시간에따라 b 값이증가하였다가 10M 에서유의적으로감소하였다 (p<0.001). 저장기간에따라대조군과 4M 을제외하고 b 값은유의적으로증가하였다가감소, 다시증가하는경향을나타내었다 (p<0.001). 3. 기계적 texture 특성 건식찹쌀가루와치는시간을달리해서인절미를제조하여제조직후 (0 일 ) 및 1 일, 7 일, 30 일냉동저장후해동한인절미의 texture 측정결과는 Table 4 와같다. 제조 0 일인절미시료의경도는대조군 (CON) 이 613.20 g 으로가장낮았으며, 치는시간이가장짧은 1M 의값이 3187.00 g 으로가장높은값을나타내었다. 건식쌀가루인절미는치는시간이길어짐에따라경도가낮아지다가치는시간을 10 분으로한 10M 에서다시상승하였다. 이는수분첨가량이많을수록경도가감소되고부드러운인절미를유지하며, 건식쌀가루로만든인절미보다습식쌀가루로만든인절미가낮은경도를나타낸다고한 Kim JO & Shin MS(2002) 의연구와유사한경향을나타내었다. 또한유과의꽈리치기 (Lee MH & Oh MS 2015) 과정에서도꽈리치기를할수록경도가감소하는결과를나타내었는데본연구결과와일치하는경향이었다. 대조군 (CON) 은불린통찹쌀을그대로찐찹쌀밥을사용하였는데, Song MR(1989) 의연구에서찹쌀은흡수성이크며 2 시간수침후에 40% 를흡수하며 40% 의수분으로충분히호화할수있었다고하였다. 따라서수침과정에서흡수된수분이전분과쉽게결합할수있는형태로변화하여호화에도움이된것으로사료된다. 부착성은대조군 (CON) 이 -276.20 으로가장낮게, 1M 이 -985.77 로가장높게나타났으며, 치는시간에따라부착성이감소하는경향을나타냈다. 탄력성은대조군 (CON) 과건식쌀가루로제조한인절미간의유의적인차이가없었다. 검성은대조군 (CON) 의값이 570.07 로가장작았고치는시간이길어질수록감소하는경향을나타내었다. 7M 과 10M 이유의적으로가장낮은값을나타냈다 (p<0.001). 냉동저장 1 일에서는대조군 (CON) 과모든실험군에서제조직후 (0 일 ) 에비해경도가증가하였으며, 대조군 (CON) 이 1,054.73 g 으로유의적으로가장낮은값을나타냈다 (p<0.001). 1M 이 4,549.37 g 으로가장높은값을나타내었으며 4M 에서경도가감소하였다. 4 분, 7 분, 10 분을친건식쌀가루인절미시료간에는유의적인차이가나타나지않았다. 냉동저장 7 일과 10 일에서도냉동 1 일과같은경향으로대조군 (CON) 이건식쌀가루인절미보다유의적으로경도가낮게나타났으며 (p<0.001) 1M 이가장높아단단한질감을나타냈다 (p<0.05). 냉동저장 30 일에서는경도가큰폭으로증가하였는데, 1 분을친 1M 이유의적으로 5,352.90 g 으로가장높은값을나타내었으며 (p<0.05), 제조직후 (0 일 ), 1 일, 7 일까지가장낮게측정되었던대조군 (CON) 이냉동 30 일에는 7M, 10M 보다높은값을나타내었다 (p<0.001). 대조군을비롯한모든시료에서냉동저장기간에따라경도도함께증가하여보다단단해지는것으로나타났는데, 냉동 1 일과 7 일에선경도값의증가폭이크지는않았지만냉동 30 일에선제조직후 (0 일 ) 보다경도값이큰폭으로상승하는것을볼수있었다. 4 분과 7 분을친인절미 4M, 7M 은냉동저장 1 일, 7 일에도제조직후 (0 일 ) 과큰차이가없는것으로나타나오랜기간냉동저장을하지않는다면, 품질유지에좋은영향을주는요소가될것으로사료된다. 냉동 1 일에서대조군 (CON) 의부착성이 -431.37 로제일낮게측정되었으며, 10M 의값이 -1638.10 으로가장높게나타났고, 1M 을제외하고치는시간이길어질수록부착성이증가하였다. 대조군 (CON) 과 1M, 4M, 7M 은제조직후 (0 일 ) 부터냉동저장 7 일까지부착성이유의적으로증가하였다가 (p<0.001, p<0.05), 냉동저장 30 일째감소하는경 http://www.ekfcs.org 2016; 32(2):168-177
174 박영미 윤혜현 Korean J Food Cook Sci Table 4. Texture properties of injulmi with rice flour by different punching time during 30 days of storage at -20 o C Texture parameter Storage (day) Samples CON 1M 4M 7M 10M 0 613.20±17.33 ec 3,187.00±360.65 ab 2,728.33±22.85 bb 1,597.17±62.26 dc 2,012.50±140.18 cc Hardness (g) 1 1,054.73±155.12 cc 4,549.37±1186.92 aa 2,742.30±133.07 bb 2,549.73±221.51 bb 2,533.40±188.19 bb 7 1,638.33±118.75 cb 5,295.47±127.22 aa 2,904.00±242.37 bb 2,765.77±137.77 bb 2,720.07±85.62 bb 30 4,488.23±301.18 ba 5,352.90±221.99 aa 4,507.97±371.86 ba 3,124.13±52.42 ca 3,187.00±360.65 ca 0-276.20±29.16 aa -985.77±32.23 cbc -822.40±77.24 bcb -729.50±9.77 bca -548.60±22.29 aba Adhesiveness 1-431.37±38.90 ab -1,465.53±150.95 dc -915.87±70.28 bb -1,107.33±69.22 cc -1,638.10±146.03 dc 7-1,031.80±41.37 ad -2,122.60±241.55 bd -1,266.03±71.23 ac -1,129.87±88.10 ac -1,244.83±89.84 bbc 30-6,15.93±187.10 bc -181.57±32.82 aa -160.87±5.09 aa -970.83±81.99 bb -985.77±432.23 bab 0 0.96±0.01 A 0.94±0.04 0.94±0.01 B 0.93±0.00 AB 0.96±0.00 A Springiness 1 0.96±0.01 aa 0.93±0.01 b 0.93±0.01 bb 0.91±0.00 cc 0.89±0.00 dc 7 0.89±0.01 bb 0.96±0.04 a 0.91±0.01 bb 0.92±0.01 abb 0.91±0.01 abbc 30 0.95±0.03 B 0.97±0.02 0.97±0.03 A 0.94±0.01 A 0.94±0.04 AB 0 0.93±0.02 aa 0.87±0.01 ba 0.88±0.00 ba 0.92±0.01 aa 0.87±0.01 b Cohesiveness 1 0.91±0.02 aa 0.78±0.00 dc 0.83±0.01 cb 0.86±0.01 bb 0.89±0.02 a 7 0.91±0.02 aa 0.86±0.01 cb 0.87±0.01 bca 0.87±0.02 bcb 0.88±0.01 b 30 0.82±0.01 cb 0.85±0.01 bb 0.89±0.02 aa 0.86±0.01 bb 0.87±0.01 b 0 570.07±6.41 dd 2,770.32±39.29 ad 2,402.01±20.15 bb 1,464.57±63.67 cd 1,748.04±104.14 cd Gumminess 1 958.31±121.61 cc 4,161.36±186.70 ab 2,275.14±94.97 bb 2,187.29±179.34 bc 2,244.51±139.80 bc 7 1,483.81±86.40 cb 3,896.26±81.41 cc 2,534.88±181.21 bb 2,410.70±104.02 bb 2,397.92±63.82 bb 30 3,675.99±253.91 ba 4,520.38±108.91 aa 4,023.84±348.25 ba 2,703.32±339.29 ca 2,770.32±339.29 ca Mean±SD. CON (Control): Injulmi was prepared using wet glutinous rice with 10 min punching time. 1M: Injulmi was prepared using dry glutinous rice flour with 1 min punching time. 4M: Injulmi was prepared using dry glutinous rice flour with 4 min punching time. 7M: Injulmi was prepared using dry glutinous rice flour with 7 min punching time. 10M: Injulmi was prepared using dry glutinous rice flour with 10 min punching time. a-c Means in a row by different superscripts are significantly different at p<0.05. A-C Means in a column by different superscripts are significantly different at p<0.05. 향을나타내었다. 치는시간을 10 분으로한 10M 은냉동저장 1 일째까지증가하였다가이후계속부착성이유의적으로감소하는경향을나타내었다 (p<0.01). 건식제분찹쌀가루로제조한인절미의부착성이습식제분찹쌀가루로제조한인절미보다낮다고하였는데 (Kim JO & Shin MS 2002), 본연구에서는전통방식으로제조한대조군 (CON) 보다건식쌀가루로제조한인절미의부착성이더높게나타나반대의결과를보였다. 이는습식으로제조한인절미의물결합능력및가용성탄수화물의양이건식제분한찹쌀가루보다높은것과관계가있는것으로사료된다 (Kim JO & Shin MS 2002). 검성은대조군과 4M, 7M, 10M 은냉동저장기간이길어짐에따라유의적으로증가하는경향을나타냈고 (p<0.001), 1M 은냉동저장 1 일, 7 일, 30 일이대조군, 제조직후 (0 일 ) 보다큰값으로증가하였다. 저장기간내내치는시간을 1 분으로한 1M 이유의적으로가장높은값을나타냈다 (p<0.001). 검성은반고체식품을부수어트리는데필요한힘의크기로, 단단함에영향을받으므로경도가가장높았던 1M 이냉동저장 30 일에서 4,520.38 로검성의값도가장높게나타났다. 4. 기호도조사건식찹쌀가루에치는시간을달리해서인절미를제조하여제조직후 (0일) 와냉동 7일후해동한인절미의기호도조사결과는 Table 5와같다. 색은제조직후 (0일) 에서는 4M, 7M, 10M이좋게평가되었고, 냉동 7일에서도같은경향으로 F-4M, F-7M, F-10M을가장좋아하는것으로평가되었다. 치는시간을 1분으로한 1M과 F-1M을비교한결과냉동저장을했던 2016; 32(2):168-177 http://www.ekfcs.org
Korean J Food Cook Sci 치는시간을달리한건식쌀가루인절미의품질특성 175 Table 5. Acceptance evaluation of injulmi prepared with rice flour punching by different time Sensory Attributes Samples 0 storage CON 1M 4M 7M 10M 7 storages F-CON F-1M F-4M F-7M F-10M 0 3.63±1.63 b 3.67±1.31 b 4.83±1.28 a 4.87±1.27 a 4.94±1.00 a Color 7 3.81±1.36 c 4.40±1.18 b 4.60±1.45 ab 4.58±1.32 ab 5.02±1.20 a t-value -0.59 NS -2.99 ** 0.86 NS 1.14 NS -0.36 NS 0 4.33±1.13 4.37±1.09 4.48±1.23 4.52±1.06 4.40±0.98 Odor 7 4.29±1.24 4.38±1.05 4.35±1.10 4.40±1.03 4.52±1.13 t-value 0.17 NS -0.09 NS 0.59 NS 0.56 NS -0.56 NS 0 4.69±1.46 4.33±1.49 4.83±1.37 5.04±1.20 4.65±1.34 Taste 7 4.23±1.65 4.31±1.52 4.90±1.36 4.52±1.16 4.52±1.32 t-value 1.51 NS 0.07 NS -0.29 NS 2.24 * 0.52 NS 0 4.08±1.82 b 4.40±1.43 ab 4.98±1.34 a 4.77±1.35 a 4.92±1.48 a Texture 7 3.77±1.80 b 4.58±1.29 a 4.87±1.27 a 4.73±1.39 a 4.62±1.35 a t-value 0.87 NS -0.65 NS 0.45 NS 0.14 NS 0.11 NS 0 4.12±1.75 b 4.25±1.38 b 4.87±1.19 a 4.83±1.20 a 4.48±1.34 ab Overall 7 3.75±1.68 b 4.46±1.29 a 4.52±1.49 a 4.58±1.21 a 4.62±1.40 a acceptance t-value 1.09 NS -0.81 NS 1.31 NS 1.06 NS -0.5 NS Mean±SD. CON (Control): Injulmi was prepared using wet glutinous rice with 10 min punching time. 1M: Injulmi was prepared using dry glutinous rice flour with 1 min punching time. 4M: Injulmi was prepared using dry glutinous rice flour with 4 min punching time. 7M: Injulmi was prepared using dry glutinous rice flour with 7 min punching time. 10M: Injulmi was prepared using dry glutinous rice flour with 10 min punching time. a-c Means in a row by different superscripts are significantly different at p<0.05. NS Not significant. * p<0.05, ** p<0.01. F-7M 을유의적으로높게평가했다. 제조직후 (0 일 ) 와냉동 7 일모두에서치는시간이길어질수록더욱좋게평가하는것으로나타났다. 냄새와맛에서는냉동저장및치는시간에따른유의적인차이는나타나지않았다. 질감에서는제조직후 (0 일 ) 와 7 일간냉동저장한시료간의유의적인차이는없었고, 대조군 (CON) 보다는건식쌀가루를이용한인절미를더선호하는것으로나타났다. 찹쌀밥으로만든인절미보다찹쌀가루로만든인절미가더쫄깃해서기호도가높았다는 (Lee HG 등 2004) 의연구와일치하는경향이다. 또한제조당일의시료와냉동저장을한시료간의질감차이가없다는것은긍정적인결과라고생각된다. 전체적인기호도에서제조직후 (0 일 ) 에서 4M, 7M 을가장좋게평가하였지만, 시료간의유의적인차이는나타나지않았고, 냉동 7 일에서는대조군 (CON) 을낮게평가했으며 F-10M 을가장높게평가했으나건식쌀가루인절미의치는시간에따른유의적인차이는없었다. 치는시간 에따른차이보다는대조군인전통인절미와건식쌀가루인절미간의기호도차이를알수있었다. 대조군 (CON) 및건식쌀가루인절미시료모두제조직후 (0 일 ) 시료와냉동저장한시료간의전체적인기호도에유의적인차이가나타나지않았으며, 이러한결과는냉동저장방법이인절미에부정적인영향을미치지않으며, 바람직한저장방법이될수있음을확인하였다. Ⅳ. 요약및결론 본연구에서는인절미의제조방법을간편화하기위해치는시간 1 분, 4 분, 7 분, 10 분과냉동저장기간 0 일, 1 일, 7 일, 30 일로달리하여건식쌀가루인절미를제조하고, 전통방식으로제조한인절미와그품질특성을비교하였다. 수분함량은전통방식으로제조한대조군의수분함량이가장많았고, 치는시간에따른건식쌀가루인절미 http://www.ekfcs.org 2016; 32(2):168-177
176 박영미 윤혜현 Korean J Food Cook Sci 실험군에서는치는시간을 7 분으로한 7M 이가장수분함량이많았다. 색도측정의결과로치는시간이길어질수록명도가높아졌고, 냉동저장기간에따라증가하였다가감소하였다. 인절미의경도는치는시간이길어질수록값이감소하는경향을보였는데, 대조군이가장낮았고 1 분을친건식쌀가루인절미가가장높았다. 기호도조사에서는대조군보다건식쌀가루로만든인절미가색, 냄새, 맛, 질감, 모든평가항목에서좋게평가되었다. 특히건식쌀가루인절미는치는시간이길어질수록흰색이더강해지는경향을보였는데, 그에따라치는시간을 10 분으로하고, 7 일냉동저장후해동한 F-10M 의색이가장선호되었다. 전체적인기호도에서는제조직후 (0 일 ) 에서는 4M, 냉동 7 일에서는 10M 을가장선호하였다. 기호도검사의모든항목에서제조직후 (0 일 ) 와냉동 7 일시료간의유의적인차이는나타나지않았다. 제조직후인절미와냉동저장후인절미의품질에유의적인차이가없고, 소비자가전통방법으로제조한인절미보다건식쌀가루를이용한인절미를더선호한다는결과를바탕으로건식쌀가루를이용하여보다간편하게인절미를제조할수있을것으로본다. 또한본연구가향후건식쌀가루를활용한인절미및떡의 texture 연구에좋은기초자료가될수있을것으로사료된다. Conflict of Interest No potential conflict of interest relevant to this article was reported. References Cho TO, Seo HJ, Kim JS, Hong JS. 2006. Effect of kneading, ingredients and enzymatic hydrolysis on retrogradation of Injulmi. Korean J Food Cook Sci 22(3):282-290. Choi EJ, Kim HS. 1997. Physicochemical and gelatinization properties of glutinous rice flour and starch steeped at different conditions. J Korean Soc Food Sci Nutr 26(1):17-24. Choi YH, Kang MY. 1999. Texture and retrogradation characteristics of Injeulmi made by different varieties of waxy rice. Korean J Soc Food Sci Nutr 28(4):837-844. Ha KY, Kim YD, Lee JK, Shin HT, Kim SD. 2001. Quality characteristics of Injeolmi made from different glutinous rice varieties. Korean J Breed 33(4):306-310. Han BR. 1999. Easily, deliciously, beautifully making Tteok. Institute of Korean Royal Cuisine, Seoul, Korea. p 21, p 70, p 93, p 119. Hong JS. 2002. Sensory and mechanical characteristics of Daechu Injeolmi by various soaking time of glutinous rice. Korean J Soc Food Cook Sci 18(2):211-215. Jin T, Ryu GH. 2007. Analysis of traditional Injulmi manufac- turing process I: Steeping process. Food Eng Prog 11(1): 45-53. Jin T, Ryu GH. 2008. Study of spread properties of instant Injulmi. Food Eng Prog 12(2):137-140. Jeong GJ, Park YM, Jang SY, Cho EH, Lee JM. 2010. Korean traditional cookies. Gyomoon Publishers, Paju, Korea. pp 8-10. Jung EJ, Woo KJ. 2006 Quality characteristics of Chalduk according to the soaking time of glutinous rice in water. J East Asian Soc Dietary Life 16(6):677-683. Kang SH, Ryu GH. 2002. Analysis of traditional process for Yukwa making, a Korean puffed rice snack (I): Steeping and punching processes. Korean J Food Cook Sci Technol 34(4):597-603. Kim GO, Kim SS, Sung NK, Lee YC. 2010. Sensory evaluation method and applications. Shinkwang Publisher, Seoul, Korea. p 294. Kim JO, Shin MS. 2000. Effect of sugar on the textural properties of Injulmi made from waxy rice flours by different milling methods. Korean J Hum Ecol 3(2):68-76. Kim JO, Shin MS. 2002. The effect of added water volume on the textural properties of Injulmi made from waxy rice flours using different milling methods. Korean J Hum Ecol 5(2):33-43. Kim SW, Kim DS, Kim BY, Baik MY. 2008. Biochemistry, physicochemical properties of waxy rice, waxy rice flour and waxy rice starch during steeping. J Appl Biol Chem 51(6):277-284. Kim YI, Kim KS. 1994. Expansion characteristics of Jeungpyun by dry and wet milling rice flours. Korean J Soc Food Sci 10(4):329-333. Kum JS, Lee SH, Lee HY, Kim KH, Kim YI. 1993. Effect of different milling methods on distribution of particle size of rice flours. Korean J Food Sci Technol 25(5):541-545. Lee HG, Cha GH, Park JH. 2004. Quality characteristics of Injulmi by different ratios of Kugija (Lycii fructus) powder. Korean J Food Cook Sci 20(4):409-417. Lee HG, Yoon HY. 1995. Sensory and mechanical characteristics of Ssuck-injulmi supplemented by mugworts. Korean J Soc Food Sci 11(5):463-471. Lee MG, Kim SS, Lee SH, Oh SL, Lee SW. 1990. Effects on retrogradation of Injeulmi (Korean glutinous rice cake) added with the macerated tea leaves during storage. J Korean Agric Chem Soc 33(4):277-281. Lee MH, Oh MS. 2015. Effects of punching and drying process on quality characteristics of Yukwa dough and Yukwa bandegi during preparation of Yukwa. J East Asian Soc Dietary Life 25(6):1029-1040. Ryu KH, Park JY, Ko BY, Song DS, Lim MS. 2005. Korean ricecake. Hyoil Books, Seoul, Korea. p 122, p 135, p 160. Shin MS, Lee GA, Kim MJ, Kim JS, Hwang JY. 2011. Food 2016; 32(2):168-177 http://www.ekfcs.org
Korean J Food Cook Sci 치는시간을달리한건식쌀가루인절미의품질특성 177 science. Powerbook, Seoul, Korea. pp 104-105. Song MR. 1989. A study on the texture of Injeolmi by cooking method. Master s thesis. Hanyang University, Seoul, Korea. pp 1-44. Song MR, Cho SH, Lee HG. 1990. A study on the texture of Injeolmi by cooking method. Korean J Soc Food Sci 6(2):27-36. Sung YM, Choi HC, Kang MY. 2000. Quality characteristics of Yukwa (fried rice cookie) and Injulmi (rice cake) made from nine glutinous rice varieties. Korean J Breed 32(2): 167-172. Yoon GS, Koh HY. 1998. Preparation of waxy barley cake and its quality characteristics. J Korean Soc Food Sci Nutr 27(5): 890-896. Received on Oct.8, 2015/ Revised on Mar.4, 2016/ Accepted on Mar.7, 2016 http://www.ekfcs.org 2016; 32(2):168-177