韓國 傳統 醱酵 쌀떡 '증편'의 貯藏中 物性變化에 關한 硏究

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate the storage conditions and methods required for commercialization of Jeung-Pyon. The storage characteristics of Jeung-Pyon were examined with Universal Testing Machine(UTM, Instron model 1000) for textural properties and with Color Difference Meter(CDM) for color properties during the storage of Jeung-Pyon under the conditions such as sealing, nonsealing, and temperatures. The results are summarized as follows:
1. The differences in storage characteristics on the different varieties and years of rices were not shown. When the Jeung-Pyon was lost ir's quality as a commercial product, the measured value of UTM was increased as hardness: 0.74㎏ --> 1.0㎏, gumminess: 0.23㎏ --> 0.59㎏, chewiness: 6㎏.㎜ --> 18㎏.㎜, but decreased in adhesiveness: 0.65㎏.㎜ -> 0.40㎏.㎜, cohesiveness: 0.61 --> 0.34, springiness: 41㎜ -> 32㎜. Hunter value of CDM was nearly unchanged during the storage at -20℃, 5℃ and 20℃ with sealing, but the other was changed.
2. The nonsealed Jeung-Pyon was lost it's quality for storing at rooml temperature because of the case-hardening after 2 days. In the case of sealed Jeung-Pyon, the case-hardening phenomena by the evaporation of moisture was not occured, therefore it was a significant factor for an extension in sealed Jeung-Pyon.
3. The shelf-life of sealed Jeung-Pyon was 20 days and 5 days respectively during storage at -20℃ and 20℃. But it was unfavorable for ather conitions.
4. According to sesory evaluation, the quality of tje sealed Jeung-Pyon stored at -20℃ was kept for 20 days, but only for 6 days in the sealed Jeung-Pyon stored at 20℃.
5. Thesealed Jeung-Pyon stored at 5℃ was lost it's quality in consideration of cold chain this temperature was suitable for retrogradation of starch. The Jeung-Pyon sealed with air and moisture proof packaging material stored at the accelerated condition as 92 R.H. and 35℃ lost it's quality within two or three days because of microbial, chemical and high storage temperature.

목차 (Table of Contents)

• 목차
• I. 서론 = 1
• II. 재료 및 방법 = 3
• 1. 실험 재료 = 3
• 2. 실험 방법 = 4
• 1) 증편 제조 = 4
• 2) 저장방법 = 4
• 3) 조직특성측정 = 6
• 4) 색측정 = 7
• 5) 관능심사 = 7
• III. 결과 및 고찰 = 8
• 1. 무포장 증편의 물성 = 8
• 2. 저장 방법에 따른 증편의 물성 변화 = 8
• 3. 저장 방법에 따른 증편의 색깔 변화 = 24
• 4. 쌀 품종과 생산연도별로 제조한 증편의 물성 변화 = 27
• 5. 저장기간에 따른 증편의 기호성 변화 = 27
• IV. 적요 = 30
• 참고 문헌 = 32
• 영문 초록 = 35