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산침지와 가열 살균이 떡볶이 떡의 형상 변화와 품질 특성에 미치는 영향
정화빈,유채린,박현우,윤원병,Jung, Hwabin,Yu, Chae Rin,Park, Hyeon Woo,Yoon, Won Byong 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5
Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and $95^{\circ}C$. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and $95^{\circ}C$ was an optimum condition for the SP.
떡의 가수량 및 산침지액의 산 농도에 따른 산침지 시간이 떡볶이 떡의 침지 특성에 미치는 영향
정화빈 ( Hwabin Jung ),유채린 ( Chae Rin Yu ),박현우 ( Hyeon Woo Park ),정구식 ( Gu Sik Chung ),김경미 ( Kyung Mi Kim ),한귀정 ( Gwi Jung Han ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.3
The effects of the water content in rice cake and the acid concentration of the acidulant on the acid soaking characteristics of rice cakes for tteokbokki were investigated in this study. Mixture ratio (rice flour : water) varied among 6.0:4.0, 5.5:4.5, and 5.7:4.3, with two acid concentrations (5% and 10%). Peleg model was applied to describe the acid soaking process of rice cakes in tteokbokki (R<sup>2</sup>>0.9679). During acid soaking, the absorption rate and the amount of hydrogen ion were higher as the amount of added water increased and the concentration of acid rose in soaking water. Based on the model parameters, the acid soaking time to achieve the target hydrogen ion content (100 mol/㎣) was estimated. At the target pH of 4.0, the increase rate (%) of moisture content with acid soaking showed a higher value for the 6.0:4.0 sample having 5% acid. On the other hand, the highest amount of acid absorption shown for the 5.5:4.5 sample had 10% soaking. The acid soaking characteristics were strongly dependent on the mixture ratio and the acid concentration. The quality characteristics such as TPA parameters and color showed that the high water ratio in mixtures and the high concentration of acid solution showed no significant changes after soaking.
장지현 ( Ji-hyun Jang ),조송하 ( Song-ha Jo ),조은경 ( Eun-kyeung Cho ),유채린 ( Chae-rin Yu ),이은서 ( Eun-seo Lee ) 한국정보처리학회 2023 한국정보처리학회 학술대회논문집 Vol.30 No.2
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