떡볶이 가래떡의 감압 처리에 따른 품질 특성 (Quality characteristics of reduced pressure-treated Topokki Garaetteoks)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 40권 / 3호 / 165 ~ 172페이지
· 저자명 : 고봉경, 김진수

초록

Purpose: The effects of reduced pressure treatment on the quality of Topokki Garaetteoks (TG) were investigated. Methods: TG were frozen and stored for seven days after pre-treatment with reduced pressure, at -200 and -760 mmHg, and heating at 40℃ and 70℃. Four treatment combinations were used: I, 40℃/-200 mmHg; II, 40°C/-760 mmHg; III, 70°C/-200 mmHg; IV, 70°C/-760 mmHg. Results: The expanded diameter of reduced pressure-treated TG contracted, and wrinkles formed on the surface, but the length remained stretched. All cooked TG had similar shapes as moisture was absorbed into the longer length, and the wrinkles expanded. Moisture was reduced significantly, and cooking loss and the absorption of salt/sugar increased in the reduced pressure-treated TG. There were no significant differences between the control and IV TG in the texture characteristics. The adhesiveness of I, II, and III and the hardness of II and III TG increased significantly. Significant effects of pressure on moisture loss (p<0.0001), cooking loss after 60 minutes of cooking (p=0.0001), and salt (p<0.0001) and sugar (p=0.0125) absorption of TG were observed. Temperature did not significantly affect the quality characteristics of TG, except for cooking loss in TG cooked for 60 minutes. In a sensory test, the sweet and salty taste and hardness of the cooked TG were significantly higher in the high reduced pressure-treated TG. There were no significant differences in the chewiness of TG and overall preference. Conclusion: The seasoning absorption and texture of TG changed when pressure was reduced during pre-treatment of TG before freezing, but these changes did not change the overall sensory preference. The problem of rice cakes sticking together due to stickiness on the surface is solved and absorption of the seasoning is improved by applying reduced pressure in the pre-treatment process.

영어초록

Purpose: The effects of reduced pressure treatment on the quality of Topokki Garaetteoks (TG) were investigated. Methods: TG were frozen and stored for seven days after pre-treatment with reduced pressure, at -200 and -760 mmHg, and heating at 40℃ and 70℃. Four treatment combinations were used: I, 40℃/-200 mmHg; II, 40°C/-760 mmHg; III, 70°C/-200 mmHg; IV, 70°C/-760 mmHg. Results: The expanded diameter of reduced pressure-treated TG contracted, and wrinkles formed on the surface, but the length remained stretched. All cooked TG had similar shapes as moisture was absorbed into the longer length, and the wrinkles expanded. Moisture was reduced significantly, and cooking loss and the absorption of salt/sugar increased in the reduced pressure-treated TG. There were no significant differences between the control and IV TG in the texture characteristics. The adhesiveness of I, II, and III and the hardness of II and III TG increased significantly. Significant effects of pressure on moisture loss (p<0.0001), cooking loss after 60 minutes of cooking (p=0.0001), and salt (p<0.0001) and sugar (p=0.0125) absorption of TG were observed. Temperature did not significantly affect the quality characteristics of TG, except for cooking loss in TG cooked for 60 minutes. In a sensory test, the sweet and salty taste and hardness of the cooked TG were significantly higher in the high reduced pressure-treated TG. There were no significant differences in the chewiness of TG and overall preference. Conclusion: The seasoning absorption and texture of TG changed when pressure was reduced during pre-treatment of TG before freezing, but these changes did not change the overall sensory preference. The problem of rice cakes sticking together due to stickiness on the surface is solved and absorption of the seasoning is improved by applying reduced pressure in the pre-treatment process.

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