Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Pettitoes(Jokbal) added with Coffee Meal

커피박 첨가 돈족(豚足)의 품질특성

  • Choi, Seok-Bong (Dept. of Hotel, Tourism and Restaurant Management, Hansung University) ;
  • An, Sang-Ran (Dept. of Integrated Life Science and Technology, Gongju National University) ;
  • Lee, Myung-Ho (Dept. of Food Science & Culinary Arts, Shinhan University)
  • 최석봉 (한성대학교 관광호텔 외식경영대학원) ;
  • 안상란 (공주대학교 생명기술융합학과) ;
  • 이명호 (신한대학교 식품조리과학부)
  • Received : 2015.12.02
  • Accepted : 2016.02.11
  • Published : 2016.02.29
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Abstract

The purpose of this paper is to verify improvement of the basic quality of food resources and make the pork legs as the more advanced food products after taking special processing steps with the mixture of traditional medical herbs and hot water extracted coffee meal. The pH level of the pettitoes(Jokbal) showed the highest rate among the control group but it showed no statistical differences in the moisture content between the control and the pettitoes(Jokbal) processed with coffee waste extract as an additional component. In addition, the levels of crude fat and crude ash showed slight increases as the addition of the amount increase. In case of the proteins, however, tendency of slight was decreased but it was not significantly difference as the amount increases. The sodium rate in the pettitoes(Jokbal) was higher in the additional group than in the control group. Texture analysis showed a tendency of wide decrease in the hardness and chewiness depending on amount of the added coffee waste extract. On the other hand, as for the cohesiveness and springiness, there was no significant difference with the control group. In case of the lightness value, as the amount of added coffee waste extract is increased from 10% to 20% and 30%, the 'L' value was reduced significantly compared to that of the control. And the 'a' value was not significantly different compared to the coffee waste extract foil impregnated furniture control. But the 'b' values were significantly increased in accordance with the result of increasing the amount of control is at the lowest level. The result may come from the influence of coffee waste extract, which affects the color of the pettitoes(Jokbal). According to the sensory evaluation, the pork part with 10% of coffee waste extract showed the highest score in looking, chewiness, smell and preference, resulting in the improvement in quality of the pettitoes(Jokbal).

본 연구는 실제 커피박을 자원화하고, 부가가치를 향상시키며, 열수추출물로 만든 커피박을 제조한 후 족발을 현재 식품제조사에서 만드는 공정으로 가공하여 다변화된 풍미와 기능성이 향상된 족발로 돈족 제품의 다양성과 품질에 미치는 영향을 기초자료로 얻고자 실시하였다. 족발의 pH는 대조구에서 가장 높은 수치를 보였고, 수분함량의 경우 대조구와 커피박 추출물 첨가 간의 유의적인 차이가 없는 것으로 나타났다. 조지방, 조회분의 경우 첨가량 증가에 따라 유의적 차이는 없었으나 다소 증가되었으며, 단백질의 경우는 첨가량이 증가함에 따라 유의적인 차이는 나타나지 않았으나, 다소 감소하는 경향을 보였다. 염도의 경우 대조구보다 첨가구에서 높게 나타났다. 텍스쳐(texture) 분석은 커피박 추출물 첨가에 따라 hardness와 chewiness는 유의적으로 감소하는 경향을 보였고, cohesivenes와 springiness는 대조구와 유의적 차이가 없었다. 명도는 커피박 추출물 첨가량을 10%, 20%, 30%로 점차적으로 증가할수록 L값은 대조구에 비해 점점 유의적으로 낮아지는 것으로 나타났다. a값은 커피박 추출물 첨가구가 대조구에 비해 유의적으로 차이가 없었으며, b값은 대조구가 가장 낮았고 첨가량 증가에 따라 유의적으로 증가하는 결과를 보였다. 이와 같은 분석결과는 커피박 추출물의 색도가 족발의 색에 영향을 미쳤기 때문인 것으로 사료된다. 관능평가 결과, 10%의 커피박 추출물 첨가군이 외관, 씹힘성, 냄새 및 선호도에 높은 점수를 나타내 족발의 품질을 향상시키는 것으로 관찰된다.

Keywords

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