Premix 감인절미 제조 및 표준 Recipe에 관한 연구 = A Study on Preparation and the Standard Recipe of Premixed Gam-Injulmi Rice Cake

다국어 초록 (Multilingual Abstract)

This study aims to know what the physicochemical properties and physical properties of the Korean traditional rice cake injulmi made from persimmon powder and glutinous rice (powder), and to come up with a standard recipe of it with the premixed powder of persimmon and glutinous rice.
Cooked rice powder with 9 different levels of persimmon in cooking dough(75, 100 and 150㎛ powder with each 20, 40, and 60%) was tested for rheological parameters, the rate of swelling, degree of gelatinization, sensory evaluation, and the observation of cross section used to electronmicroscope.
1. sensory evaluation conducted by 20 university students as panelists showed that sample C received notable preference among a samples in appearance, texture and flavour.
2. The observation of cross section used to electronmicroscope revealed that mixed glutinous rice powder and persimmon powder lost their regular forms. increase in persimmon powder content increased a thin layer of starch granule, presumably due to sugar and fiber in the mixed persimmon powder granule.
3. In cooking the rice cake with 20∼60% of persimmon, it showed 6.3 to 5.5 pH.
4. Quantitative description analysis conducted by 20 university student as panelists showed that sample that sample C was preferred among 9 samples.
From these results, it was concluded that glutinous rice cake cooked with 20% of persimmon powder was quite acceptable.
Optimum cooking condition for the glutinous rice with persimmon powder rice cake was 30min of cooking time and 250℃ of cooking temperature with gas oven.