가염침지 및 마이크로파 처리 두태류의 품질특성 = Quality Properies of Legumes subjected to Salt Solution and Microwave Heating

국문 초록 (Abstract)

백미와 함께 혼합 취반하여 섭취하는 두태류의 영양소 손실이나 식미감의 감퇴, 편이성과 저장성의 문제 등을 개선하기 위한 방법으로 서리태와 팔을 대상으로 가염 침지 후 마이크로파 건조하여 그 특성을 검토하였다. 가염 두태류의 제조는 25°C, 3% 소금물에 서리태는 6시간 동안, 팥은 12시간 동안 침지시켰다. 침지 후 측정한 두태류의 수분함량은 서리태 35.8%, 팥 35.1%이었다. 여기에 1차 마이크로파 조사를 한 후 5~l0°C 냉풍으로 급속냉각 시킨 다음 2차 마이크로파 조사와 냉각을 실시하여 수분함량을 최종 12~14%로 하여 최종제품으로 가공하였다. 최종 가공된 시료 색차 변화 양상은 품종간 차이가 있었으며, 경도는 가염 서리태가 3,309 gf로 일반 12,863 gf에 비하여 낮아졌다. 또한 일반 백미와 두태류의 비율을 7:3으로 하여 혼합 취반한 결과, 경도가 3,165 gf으로 일반 혼합곡밥에 비하여 낮았고, 관능평가 결과 가염 처리한 혼합곡밥이 이미의 냄새와 경도가 일반 혼합곡밥에 비해 낮고 외관과 냄새, 맛, 조직감에 기호도가 높게 나타났으며, 전반적인 기호도 또한 8.0으로 일반 흔합곡밥에 비하여 높은 것으로 나타났다. 따라서 가염 침지 및 마이크로파 건조로 전처리한 두태류는 취반전 별도의 침지과정이 필요 없으며, 일반 두태류 취반에 비하여 식미와 조직감이 개선된 것으로 나타났다.

다국어 초록 (Multilingual Abstract)

Quality properties of legumes (Seoritae and red bean) with soaking of 3% NaCl solution and microwave drying were evaluated. The samples were soaking with 3% NaCl at 25℃ for 6 hr(Seoritae) and 12 hr(red bean). Moisture contents of Seoritae and red bean after soaking are 35.8%, and 35.1%, respectively. The samples were dried with microwave treatment and cooling with microwave treatment combination secondly to 12~14% for moisture content. Hardness of Seoritae was decreased from 12,863 gf to 3,309 gf. There was a difference between varieties on color value. Hardness of cooked rice with ratio of milled rice and legumes(7:3) was 3,165 gf which is lower value compared to regular cooked mixed rice. Sensory evaluation of cooked mixed rice showed that treated samples have higher scores on color, flavor, taste, texture and overall acceptability values than those of control.

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