[논문]산침지와 가열 살균이 떡볶이 떡의 형상 변화와 품질 특성에 미치는 영향

정화빈; 유채린; 박현우; 윤원병

doi:10.9799/ksfan.2018.31.5.737

산침지와 가열 살균이 떡볶이 떡의 형상 변화와 품질 특성에 미치는 영향
Effect of Acid Soaking and Thermal Sterilization on the Shape and Quality Characteristics of Tteokbokki Rice Cake 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.31 no.5, 2018년, pp.737 - 750

정화빈 (강원대학교 농업생명과학대학 식품생명공학 전공) , 유채린 (강원대학교 농업생명과학대학 식품생명공학 전공) , 박현우 (강원대학교 농업생명과학대학 식품생명공학 전공) , 윤원병 (강원대학교 농업생명과학대학 식품생명공학 전공)

Abstract ▼ AI-Helper

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.

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표/그림 (17)

표 Table 1. Minimum and maximum D-values and F-values of Tteokbokki rice cake
그림 Fig. 1. Contour plots obtained from the computer simu-lation to estimate the cold point of packaged rice cake (400 g). Thermal processing time at 20 min (a), at 40 min (b), and the extended temperature scale between 120 and 121℃ to estimate the cold point accurately (c).
그림 Fig. 2. The heat penetration curves measured at 121℃ at different locations in the packaged rice cake (a), and the locations of thermo-couple in the packaged rice cake (400 g) (b).
그림 Fig. 3. The heat penetration curves (a) and F0-values (b) at the cold point at different thermal sterilization temperatures (95, 100, 121℃). Thermal sterilization at 95℃ was conducted in the water bath showing no come-up-time found in the retort process (100, 121℃).
표 Table 2. Thermal processing times estimated at different thermal sterilization temperatures using the heat penetration curves obtained at the cold point
그림 Fig. 4. Shape of Tteokbokki rice cake of control, steri-lized at F_min and F_max of 95, 100, 121℃ (a) and the pro-cessed images of rice cakes (b).
그림 Fig. 5. Changes in the hydrogen ion concentration (H) in the rice cakes during acid soaking with 10% of acid. Dotted line indicates the estimated values of H from Peleg model.
표 Table 3. Non-uniformity parameter (NUP) values of Tteokbokki rice cake after sterilization at various sterili-zation temperatures (95, 100, and 121℃)
표 Table 4. Cell count of Bacillus cereus in Tteokbokki rice cake before and after sterilization
표 Table 5. Adjusted F-values using the reduction exponents at various pH by acid soaking
표 Table 6. Non-uniformity parameter (NUP) values of Tteok-bokki rice cake at Fmin and Fmax after adjusting pH at 3.5, 4.0, 4.5, 5.0, 5.5, and 6.0 (control) before applying thermal sterilization at 95℃ and after the sterilization at 95℃
그림 Fig. 6. Changes in the absorbance at 480 nm of the solution at 95, 100, 121℃ due to the amount of solubilized starch content.
그림 Fig. 7. Changes in absorbance at 480 nm of solution at different pH (a) and a thermal processing time at 95℃ (b).
그림 Fig. 8. Correlation between absorbance at 480 nm and NUP.
표 Table 7. TPA parameters of Tteokbokki rice cake after applying the sequential process of the combination of acid soaking and thermal sterilization
표 Table 9. Sensory evaluation of Tteokbokki rice cake after applying the sequential process of the combination of acid soaking and thermal sterilization
표 Table 8. Whiteness of Tteokbokki rice cake after applying the sequential process of the combination of acid soaking and thermal sterilization

질의응답

핵심어	질문	논문에서 추출한 답변
	떡볶이 떡의 짧은 유통기한 문제를 해결하기 위한 연구에는 어떠한 것들이 있으며 효과는 어떠한가?	떡류의 유통기한 연장을 위하여 다양한 천연 항균제를 첨가하여 유통하는 연구(Lee 등 2000; Jo & Han 2003; Park 등 2004; Kim 등 2005), 포장 내 대기 조성을 조절하는 포장법에 관한 연구(Moon 등 2010), 주정처리를 이용한 연구(Lee 등 2000)가 이루어져 왔으며, 이를 통하여 유통기한은 76일 이내의 연장 결과가 발표되었다. 또한, 최근 산미료처리와 가열 살균과정을 통한 유통기한 연장에 대한 연구가 보고되었으며, 유통기한이 최대 10개월까지 연장되는 결과가 발표되었다 (Kang 등 2013; Cheon 등 2017). 이는 떡류의 유통기한에 영향을 미치는 진균류 등이 가열처리 조건에 취약함을 나타내었으며, 떡을 가열처리하는 가공 공정이 떡류의 유통기한 연장에 유용함을 나타내었다(Cheon 등 2017).
	압출떡이란?	압출떡은 분쇄된 쌀에 물과 소금을 섞어 일정 온도에서 호화를 시킨 상태에서 압출하여 만들어진 떡류를 지칭한다. 이와 같은 압출떡 중 하나인 떡볶이용 떡은 2015년 기준 69.
	2015년 기준 떡볶이용 떡의 시장점유율 추세는 어떠한가?	압출떡은 분쇄된 쌀에 물과 소금을 섞어 일정 온도에서 호화를 시킨 상태에서 압출하여 만들어진 떡류를 지칭한다. 이와 같은 압출떡 중 하나인 떡볶이용 떡은 2015년 기준 69.7%로 가장 높은 시장 점유율을 나타내며 지속적으로 증가하고 있다. 2015년 식품산업통계정보에 의하면 2013년 기준 떡볶이 떡 업체 중 97.

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