유산균 발효 식혜 첨가 떡볶이 떡의 품질 특성 및 유통기한 설정

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi pp. 883 - 892
• Main Authors: 전현일, 오병민, 오현화, 정도연, 김영수, 송근섭
• Format: Journal Article
• Language: Korean
• Published: 한국식품영양과학회 01.08.2020
• Subjects: 식품과학
• ISSN: 1226-3311; 2288-5978
• DOI: 10.3746/jkfn.2020.49.8.833

본 연구에서는 국내산 쌀의 활용도를 높이고자 항비만과 항산화 활성이 있는 유산균 발효 식혜(SFLAB)를 사용하여 유산균 발효 식혜 첨가 떡볶이 떡(TTSFLAB)을 제조하였으며, SFLAB 첨가량에 따른 TTSFLAB의 품질 특성 및 유통기한을 살펴보았다. TTSFLAB는 SFLAB 첨가량이 증가할수록 수용성 고형분, 환원당, 총산도, TPC, a*, b* 및 항산화 활성은 증가하였으나 pH와 L*은 감소하였다. SFLAB 첨가량별로 제조한 TTSFLAB를 저장온도(10°C, 20°C, 30°C)와 저장기간별로 분석한 pH와 총산도는 저장기간이 길어질수록 pH는 감소하고 총산도는 증가하였다. 한편 총균, E. coli 및 Bacillus cereus는 저장기간과 저장온도가 증가할수록 각 미생물 수가 증가하였는데 SFLAB의 첨가량이 증가할수록 미생물의 생장속도를 지연시키는 것으로 나타났다. 결과적으로 떡볶이 떡을 살균 처리하지 않고 SFLAB의 첨가만으로도 유통기한을 2~4일 증가시킨 것은 매우 긍정적인 효과라고 판단된다. This study was carried out to investigate the effects of Sikhye fermented by lactic acid bacteria (SFLAB) on the quality characteristics and shelf-life of Tteokbokki tteok. Soluble solids, reducing sugar, pH, total acidity, and total phenolic content (TPC) in 0% Tteokbokki tteok added with Sikhye fermented by lactic acid bacteria (TTSFLA) were 0.60°Brix, 4.23 mg/g, 5.52, 0.03%, and 0.04 mg/g, respectively. As addition of TTSFLAB increased, soluble solids, reducing sugar, total acidity, and total phenolic content increased. Among the five TTSFLABs, 100% TTSFLAB showed the highest antioxidant activity as well as TPC. The antioxidant activities of 100% TTSFLAB were 2.94, 4.22, 3.29, and 6.17 times higher than those of 0% TTSFLAB in terms of DPPH radical assay, ABTS radical assay, reducing power, and ORAC, respectively. The microbiological properties of TTSFLAB based on total viable count, E. coli, and Bacillus cereus were investigated at different fermentation temperatures and periods, to determine shelf-life. As fermentation temperatures and periods increased, these parameters also increased remarkably. Total viable count showing the shortest shelf-life (9∼13 days at 10°C, 5∼7 days at 20°C, and 3∼5 days at 30°C, respectively) was selected as an indication parameter for shelf-life prediction of TTSFLAB. These results suggest that SFLAB may be useful as a potential functional food ingredient for enhancing health and shelf-life. KCI Citation Count: 2