녹차를 첨가한 감자떡의 저장 중 품질변화

Changes in the Quality of Potato Rice Cakes during Storage with the Addition of Green Tea

본 연구는 전통향토음식인 감자떡에 녹차분말, 녹차유 및 녹차농축액을 첨가하여 개발한 제품에 이들이 미치는 영향을 살펴보았다. 녹차 감자떡의 저장성을 확인하기 위해 저장시간에 따른 총균수 변화 뿐만 아니라 조직감, 관능평가도 실시하였다. 감자떡의 반죽에는 감자전분과 찹쌀가루 중량 기준으로 녹차가루 0.5%, 녹차유 3%, 또는 녹차가루 0.5%와 녹차유 3% 혼합한 것을 넣고 저장 시간에 따른 총균수를 측정한 결과, 녹차유 3%만 첨가한시료가 가장 낮은 총균수를 나타내었으나 각 시료간의 유의적인 차이는 없었다. 앙금에도 녹차분말 1~3% 또는 녹차농축액 1~3% 첨가하여 총균수를 측정한 결과, 녹차농축액의 양이 많을수록 총균수는 감소하였다. 반죽에 0.5% 녹차분말과 3% 녹차유를 첨가하고 앙금에 3% 녹차농축물을 첨가하여 제조한 녹차 감자떡이 가장 높은 저장성을보여주었고 미생물학적 측면에서도 안전성을 보였다. 관능 평가에서 전체 기호도는 앙금에 3% 녹차농축액을 첨가한 녹차 감자떡 시료가 가장 높았다. 연구 결과를 통해서 감자떡 반죽에 녹차유의 첨가는 떡의 노화를 억제하고 식감을 개선시켰으며, 팥앙금에 녹차농축액을 첨가함으로써 저장성을 높이는데 효과를 보였다.

The purpose of this study was to investigate the quality of potato rice cakes containing green tea powder (GTP), green tea oil (GTO), and green tea essence (GTE). To confirm the storability of green tea potato rice cakes (GPC), sensory evaluations and assessments of the texture as well as the changes in the total microbial numbers according to the storage time were performed. GTP 0.5%, GTO 3%, or a mixture of 0.5% GTP and 3% GTO based on the weight of potato starch and glutinous rice flour were added to the GPC dough, and the total microbial numbers in the dough according to the storage time was measured. The sample to which only 3% GTO was added showed the lowest total microbial numbers, but there was no significant difference between the samples. The total microbial numbers were measured after adding 1~3% of GTP or 1~3% of GTE to the sediment, and the results showed that the higher the GTE content, lower the total microbial numbers. GPC prepared by adding 0.5% GTP and 3% GTO to the dough and addition of 3% GTE to the sediment showed the highest storage stability and safety in terms of microbiological characteristics. In the sensory evaluation, the overall taste was highest in the GPC sample, with the addition of 3% GTE to the sediment. In conclusion, GTO addition to the dough slowed down the aging of the GPC, and the addition of GTE to the red bean sediment, which had poor storage properties, enhanced the storage properties and improved the texture.