Studies on Storage Stability of Soybean Cake by Pakaging Method

포장방법에 의한 콩떡의 저장 안정성에 관한 연구

  • 정혜숙 (동아대학교 식품영양학과) ;
  • 김경자 (동아대학교 식품영양학과)
  • Published : 2001.06.01


The objective of this study consists in finding the ways to make soybean cake (which is made of soaked soybean flour containing protein and lipid) a scientific and practical food even more easily. This study took a measurement of the change of pH, organic acid, microorganism, retrogradation and so soon. observing soybean cake prepared with soybean flour containing 6% of soybean oil at room temperature(19$^{\circ}C$) in two types of packaging, that is to say, $CO_2$ modified packing(CMP) and liner low density poly ethylene(LLDPE) packaging. As storing time went by, packed soybean cake didn't appeared in 12 days, either. Using modified atmosphere packaging soybean cake showed higer pH as well as less organic acid than unpacked. In addition, mould method makes water - activity lower, and it Puts a curb on the development of aerobic perishable microorganism and the retrogradation of rice cake. Unpacked soybean cake showed higher values than CMP Soybean Cake with enthalpy of retrogradation and the longer storing period the greater retrogradation process. Thus, storing or circulation period can be increased effectively without chemical or physical treatment.



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