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백년초가 첨가된 시판 유과류의 기호 인자에 관한 연구 a Study on Liking/Disliking Attributes of Commercial Y

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백년초가 첨가된 시판 유과류의 기호 인자에 관한 연구 a Study on Liking/Disliking Attributes of Commercial Y KOREAN J. FOOD COOK. SCI. ISSN 2287-1780(Print) Vol. 31, No. 5, pp. 623~634 (2015) ISSN 2287-1772(Online) http://dx.doi.org/10.9724/kfcs.2015.31.5.623 백년초가 첨가된 시판 유과류의 기호 인자에 관한 연구 류지혜 ․ 권용석 ․ 김양숙 ․ 이진영† 농촌진흥청 국립농업과학원 농식품자원부 A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Baeknyeoncho (Opuntia ficus-indica var. saboten) † Ji-Hye Ryu ․ Yong-Suk Kwon ․ Yangsuk Kim ․ Jin-Young Lee National Institute of Agricultural Science, Rural Development Administration, Jeonbuk, 55365, Korea Abstract This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in ‘Try again (6.30/9)’ and ‘Recommend (6.24/9)’. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers. Key words: yugwa, baeknyeoncho (Opuntia ficus-indica var. saboten), cata (Check-All-That-Apply), jar (Just-About-Right) rating, hangwa Ⅰ. 서 론 로 보고되었다(Shin DH & Lee YW 2005, Kim NY 등 2007, Jin SK 등 2011). 이러한 백년초와 관련된 연구로 백년초(Opuntia ficus-indica var. saboten)는 다량의 점 는 백년초 추출물의 항균 및 항산화성에 관한 연구(Seo 질물과 함께 적색의 betanine 색소를 함유한 손바닥 선인 KI 등 1999)와 발효유 제조 및 관능적 특성(Lee JY & 장의 열매로 선인장과(Cactaceae)의 선인장속(Opuntia)에 Bae HC 2009), 젤리 제조(Jung H & Joo N 2005, Son MJ 속하는 열대성 다년생 초본이다(Saleem M 등 2006, Kim 등 2005) 등과 같이 식품 제조 시 품질 특성에 대한 연구 M 등 2014). 원산지는 멕시코이며, 건조한 기후에서도 잘 가 보고되었으며, 백년초 첨가와 관련된 연구로는 연근 자라는 식물로 우리나라의 제주도에서 자생 또는 재배되 부각의 지질저하의 가능성에 대한 연구(Kim M 등 2014) 고 있다(Kim NY 등 2007, Jin SK 등 2011). 또한, 고혈압 와 제과류(Kim NY 등 2007, Cho AR & Kim NY 2013), 예방, 지질저하, 진통 억제, 이뇨, 항궤양, 항알레르기 및 제빵류(Shin DH & Lee YW 2005), 두부(Song JH 등 항염증 등의 효과가 있어 예로부터 약용 및 식용으로 이 2011), 떡류(Kim KS & Lee SY 2002, Joung HS 2004, 용되어 왔다(Galati EM 등 2001, Saleem M 등 2006, Kim GB 등 2007), 탁주(Park SS 등 2011), 국수(Choung Song JH 등 2011, Kim M 등 2014). 백년초의 성분은 조 HS & Park CS 2003) 및 소시지(Jin SK 등 2011) 등에 첨 섬유 3.79%, 단백질 4.24%, 지방 1.35%, 회분 12.12%를 가 시 품질 특성에 대한 연구가 보고되었다. 비롯하여 비타민, 식이섬유 및 무기질 등이 풍부한 것으 한편 유과는 한국의 전통 후식류 중에 하나로 찹쌀을 오랫동안 물에 담가 발효시켰다가 이를 여러 번 세척해 † Corresponding author: Jin-Young Lee, Department of Agrofood 서 가루로 만들어 술이나 콩물로 반죽하여 찐 것을 얇게 Resources, National Institute of Agricultural Science, RDA, 166 밀어 성형, 건조시킨 뒤 유탕, 팽화시켜 집청과 고물을 Nongsaengmyeong-ro, Iseomyeon, Wanju-gun, Jeollabuk-do, 55365, 입혀서 만든 전통 후식류이다 등 Korea (Han BR 2000, Kim MS Tel: +82-63-238-3504 등 2007, Kwon YS 등 2014, Ryu JH 등 2014, Kang DC Fax: +82-63-238-3842 등 2015). 그러나 유과는 유탕 팽화시키는 과정에서 다공 E-mail: [email protected] 623 624 류지혜 ․ 권용석 ․ 김양숙 ․ 이진영 성 구조가 형성되어 기름이 쉽게 흡수될 뿐만 아니라 공 와 같으나 세반(고물)에 백년초를 첨가한 제품으로 여러 기와 접촉할 수 있는 표면적이 넓어지므로 기름의 산패 업체 에서 제조되고 있는 제품이다. 나머지 B-WY와 가 빠르게 진행 될 수 있는 단점을 가지고 있다(Kang DC B-GB 시료는 퓨전화된 유과 제품으로 세반은 동결 건조 등 2015). 한 백년초를 사용하였고, 집청은 초콜릿을 이용한 것으로 이러한 유과의 단점을 보완하기 위해 품질 향상 및 제 나타났다. 이들 유과 제품의 백년초 함량은 제품에 따라 품 개발과 관련된 선행연구로는 감귤 과피(Bae HS 등 차이가 있었다. B-YG, B-RY 및 B-WY는 백년초 함량이 2002), 구기자(Park BH 등 2012), 녹차·신선초(Kim HS & 2%였으며, B-GB 제품은 8%로 나타났다. 이 중 B-GB 제 Kim SN 2001), 솔비톨(Baik EY 등 2007), 인삼(Lee JS 품은 다른 시료에 비해 백년초 함량이 4배 정도 차이가 등 2006), 지치 추출물(Kim JS & Han YS 2005, Kim JS 있어 제외시키려 하였으나 백년초가 첨가된 유과의 종류 등 2006), 카레(Kang DC 등 2015), 표고버섯(Park JS & 에 따라 시장 가능성을 살펴보기 위한 본 연구의 목적에 Na HS 2007) 및 홍화씨(Park GS 2004, Park GS 등 2001) 부합되고, 선정 기준에도 적합한 것으로 사료되어 연구 등의 재료를 유과에 첨가한 뒤 이에 대한 품질 특성을 분 대상 시료에 포함시켰다. 석한 연구가 수행되었다. 그러나 앞서 언급한 백년초의 시료의 수집은 제조업체에 전화주문 후 택배로 수령하 기능성을 활용한 연구로는 백년초를 첨가한 부각과 같은 는 방법으로 구매기간은 2014년 12월 28일~2014년 12월 전통 음식(Kim M 등 2014) 및 떡류와 관련된 연구(Kim 31일이었다. 선정된 유과류에 대한 특성 및 일반적 사항 KS & Lee SY 2002, Joung HS 2004, Kim GB 등 2007) 은 Table 1에 제시하였다. 와 서양의 빵/과자류(Shin DH & Lee YW 2005, Kim NY 등 2007, Cho AR & Kim NY 2013)에 첨가 후 품질 특성 2. 소비자 패널 에 대한 연구가 수행되었으나 아직까지 한과와 관련된 백년초가 첨가된 유과의 기호도를 파악하기 위하여, 본 연구는 수행되지 않은 것으로 나타났다 . 연구와 관계없는 N기관에 근무하고 있는 연구원 및 N기 따라서 본 연구에서는 한과 중에 하나인 백년초를 첨 관 인근 지역 대학교에 재학 중인 대학생 50명(남: 24, 가한 시판 유과류의 종류에 따라 소비자들의 선호 비선호 / 여: 26, 연령: 20~49세)을 대상으로 조사를 실시하였다. 인자에 대한 연구를 수행하고자 한다 이를 통해 기능성 . 조사 수행은 N기관 관능검사실에서 이루어졌으며, 2015 식품인 백년초가 첨가된 한과류의 시장 가능성을 살펴보 년 1월 초에 수행되었다. 고자 한다. 3. 평가 준비 및 절차 Ⅱ. 재료 및 방법 준비된 시료는 소비자들이 구매했을 때 시식하는 크기 와 동일하게 제시하기 위해 포장된 크기 그대로 동일한 1. 시료 선정 규격(직경 15 cm)의 흰색 접시에 1개씩 담아 제시하였고, 본 연구의 시료는 실험군인 백년초가 첨가된 시판용 시료에 대한 패널들의 편견이 없도록 하기 위해 Kim 유과류 종과 대조군인 시판되는 전통 유과 종을 선정 4 1 HR(2005)의 연구와 Ryu JH 등(2014)과 같이 용기에 난수 하였다 시료 선정 방법은 등 과 같이 백화 . Ryu JH (2014) 표에서 선택한 세자리 숫자로 표시하였다. 또한, 이전의 점 대형할인마트 온라인 쇼핑몰 및 유기농식품매장 등 , , 연구와 같이 randomized complete block design에 따라 각 에서 시판되고 있는 제품과 전화 주문이나 홈페이지를 패널들에게 5개의 시료를 제공하였다(Gwak MJ 등 2012, 통해 판매하고 있는 제품들을 차로 수집하였다 식품가 1 . Ryu JH 등 2014). 시료를 평가하는 사이에 입안의 잔여 공 및 조리 분야의 전문가 6~8명이 총 7회 동안 각각 유과 입자 및 향미 등의 영향을 최소화시키기 위해 생수 개 회사 제품에 대해 약 시간 동안 포커스 그룹 인 5~7 2 와 뱉는 컵을 제공하여 입안을 헹구도록 하였다. 터뷰를 실시하여 선정하였다. 시료의 선정기준은 다음과 같다. 첫째, 백년초를 첨가 4. 조사 방법 및 평가 방법 한 유과 중 종류 별로 선정하여 서로 중복되지 않는 제품 본 연구 수행을 위해 JAR(Just-About-Right) rating, 으로 선정하였다. 둘째, 같은 종류의 유과일 경우, 가장 CATA(Check-All-That-Apply) 기법, 재 구매 의향 및 추천 소비자들이 많이 선택하는 제조업체 제품을 선정하였다. 의도에 대한 분석을 실시하였다. 이 중 JAR rating은 평 선정된 시료는 Control, B-YG, B-RY, B-WY 및 B-GB 가 점수가 가운데 값에 가까울수록 소비자들이 그 시료 로 명명하였으며, 시료들의 특성을 살펴보면 Control 시 의 평가 항목에 대해 적당한 수준으로 인식하는 것으로 료는 전통적 방식으로 제조된 일반적인 유과 제품으로 ‘ 볼 수 있다(Hong JH 등 2011, Yang JE 등 2014). 본 연구 시중에서 가장 판매량이 높은 회사의 제품이다. 두 번째 에서는 선행연구와 같이 9점 JAR 척도(1점: 너무 ~하지 로 B-YG, B-RY 시료는 강정의 바탕과 집청은 일반 유과 한국식품조리과학회지 제 31권 제 5호 (2015) 백년초가 첨가된 시판 유과류의 기호 인자 625 Table 1. Products information of commercial Yugwa samples used in this study Sample code Manufacture's date Materials practice: 2014. 12. 15. glutinous starch syrup 40% (corn powder 97%, malt, water type enzyme), glutinous rice Control label: 2014. 12. 19. 35% (South Korea), popped rice 20% (Rice: South Korea), soy (bean) oil, soybean glutinous starch syrup 43% (corn powder 97%, malt, water type enzyme), glutinous rice practice: 2014. 12. 06. 35% (South Korea), popped rice 15% (rice: South Korea), soy (bean) oil, Opuntia B-YG label: 2014. 12. 19. ficus-indica var. saboten (Baeknyeoncho) powder 2% (South Korea), soybean, red sweet potato glutinous starch syrup 43% (corn powder 97%, malt, water type enzyme), glutinous rice practice: 2014. 12. 01. 35% (South Korea), popped rice 15% (rice: South Korea), soy (bean) oil, Opuntia B-RY label: 2014. 12. 19. ficus-indica var. saboten (Baeknyeoncho) powder 2% (South Korea), soybean, red sweet potato manufactured white chocolate products 58% (belgium)[white sugar, vegetable oil, practice: 2014. 12. 05. powdered skim milk, lecithin (soybean)], glutinous rice 23% (South Korea), popped rice B-WY label: 2014. 12. 19. 13% (rice: South Korea), soy (bean) oil, Opuntia ficus-indica var. saboten (Baeknyeoncho) powder 2% (South Korea), soybean glutinous rice 42% (South Korea), manufactured white chocolate products 27% practice: 2014. 12. 19. (belgium)[white sugar, vegetable oil, powdered skim milk, lecithin (soybean)], Opuntia B-GB label: 2014.
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