HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

한국식품과학회지
→ 한국식품과학회지2017 ; 49(05): 502-506
Acidic and steaming treatments of tteokbokki rice cake to improve its microbial and textural properties
떡볶이 떡의 미생물 안전성 및 식감 향상을 위한 유기산과 증숙 처리
Hee Soon Cheon, Won-Il Cho1, Su Jin Lee, Myong-Soo Chung2, and Jun-Bong Choi3,*
R&D center, Seoul Perfumery Corporation 1CJ Foods R&D, CJ CheilJedang Corporation 2Department of Food Science and Engineering, Ewha Womans University 3Graduate School of Hotel & Tourism, The University of Suwon
천희순·조원일1·이수진·정명수2·최준봉3,*
서울향료(주) 기술연구소, 1씨제이제일제당(주) 식품연구소, 2이화여자대학교 식품공학과, 3수원대학교 호텔관광대학원
ABSTRACT
To improve the storage and firmness of Tteokbokki tteok Korean-style rice cakes with spicy sauce, steaming of the rice dough, soaking of the rice cake in acidic solution, and heat sterilization were conducted sequentially. The untreated control could be stored for 1 month under cold conditions, but this was extended to 10 months at room temperature (15-30oC) after immersion in lactic acid solution (pH 4.0) for 20 min and heating to 100oC for 30 min. The mechanical strength, which was related to firmness, was significantly increased to 11.4 kgm/s2 compared with the untreated rice cakes (8.8 kgm/s2, p<0.05) and the overall descriptions of the sensory evaluation, including texture, was significantly higher than the control (p<0.05). The average size of the pores in the treated rice cakes was smaller than that of the conventional sample and the texture was improved as a result of decreased starch elution from smaller pores.
KEYWORD
Tteokbokki tteok, rice cake, steaming, rice dough, pore size
한국식품과학회지 2017 Oct; 49(05): 502 - 506
PDF
List