뽕잎현미설기의 재료배합비에 따른 관능적·텍스쳐 특성

Abstract

뽕잎현미설기는 멥쌀현미가루에 뽕잎가루와 설탕, 올리고당, 물을 첨가하여 찐 떡이다. 본 연구는 멥쌀현미가루에 2%, 4%, 6%의 뽕잎가루와 설탕과 올리고당으로 당의 종류를 달리하여 제조한 뽕잎현미설기의 관능검사와 texture 특성, 수분함량, 색도를 측정하여 최적의 배합비를 선정하여 건강식품으로 개발하고자 하는데 목적이 있다. 정량적 묘사분석 결과 MB2S(멥쌀현미가루 196g, 뽕잎가루 4g(2%), 설탕 30g)이 가장 좋다고 평가되었으며 멥쌀현미가루에 뽕잎가루의 첨가량이 많을수록 씁쓸한 맛, 삼킨 후의 느낌이 강하다고 평가되었으며 뽕잎가루 첨가량이 적을수록 부드럽고, 촉촉하며, 쫄깃하다고 평가되었다. 설탕을 첨가한 군이 올리고당을 첨가한 군보다 부드러운 정도, 촉촉한 정도, 쫄깃한 정도가 좋다고 평가되었다. 기호도 검사 결과 향기, 전반적으로 바람직한 정도는 MB4S(멥쌀현미가루 192g, 뽕잎가루 8g(4%), 설탕 30g)가 가장 좋다고 평가되었다. Texture 특성 검사 결과 멥쌀현미가루에 뽕잎가루 첨가량이 많을수록 견고성, 부착성, 점착성, 씹힘성은 설탕 첨가 군이 낮았고 올리고당 첨가 군이 높았다. 응집성은 뽕잎가루 첨가량이 많을수록 낮았다. 수분함량은 멥쌀현미가루 28.0%, 뽕잎가루의 수분함량은 6.6%, 설탕의 수분함량은 5.0%, 올리고당의 수분함량은 25%였다. 뽕잎현미설기의 수분함량은 35.60%~43.60%였으며 기호도가 가장 좋은 MB4S(멥쌀현미가루192g, 뽕잎가루 8g(4%),설탕 30g)의 수분함량은 43.60%였다. 색도 측정결과 뽕잎가루의 첨가량이 많을수록 명도는 낮아 어두워졌으며 적색도는 높았고 황색도는 낮았다. 이상의 연구를 통해 얻은 뽕잎현미설기의 가장 바람직한 배합비는 멥쌀현미가루 192g, 뽕잎가루 4%(8g), 설탕30g, 소금 1%(2g), 물 35ml 이었으며 수분함량은 43.60% 였다.; Bbongniphyunmisulgi is steamed rice cake made with brown rice flour, mulberry leaves powder, sugar, oligosaccharides, salt and water. In this study, Bbongniphyunmisulgi was prepared by varying the amount of mulberry leaves powder-2%, 4%, and 6%- and the type of sugar-sugar or oligosaccharides with brown rice flour Sensory and textural characteristics of texture, moistness, and color were evaluated. The purpose of this study was to select the optimal combination of the ingredients for Bbongniphyunmisulgi in order to develop a health food. According to the results from quantitative descriptive analysis, which MB2S(brown rice flour 196g, mulberry leaves powder 4g(2%), sugar 30g) was evaluated to be the best combination. The analysis showed that the addition of mulberry leaves powder was the more, feeling of bitterness after swallowed was the stronger. And the amount of mulberry leaves powder was more decreased, taste was softer, moister and chewier. The rice cake with sugar was evaluated to have better softness, moistness, and chewiness than the rice cake with oligosaccharides. The results from the hedonic analysis of flavor showed that MB4S (4% of mulberry leaves powder and 30g of sugar) was evaluated to be the best for overall goodness. The analysis of texture characteristics revealed that as the amount of mulberry leaves powder added to brown rice flour increased, hardness, adhesiveness, gumminess and chewness decreased in the sugar group but increased in the oligosaccharides group. Cohesiveness was evaluated to be decreased as the amount of mulberry leaves powder increased. The moisture contents in brown rice flour, mulberry leaves powder, sugar and oligosaccharide were 28.0%, 6.6%, 5.0% and 25% respectively. The moisture contents in Bbongniphyunmisulgi were 35.60% ~ 43.60% and those of MB4S (brown rice flour 192g, mulberry leaves powder 8g(4%), sugar 30g), the best combination of ingredients, were 43.60%. The evaluation of color showed that with more mulberry leaves powder added, the brightness and yellowness decreased whereas redness increased. Based on the study results, the best combination of Bbongniphyunmisulgi is 192g of brown rice flour, 8g(4%) of mulberry leaves powder, 30g of sugar, 2g (1%) of salt, and 35ml of water. The moisture content is 43.60%.