Development of Modified Jeung-pyun Heated by Microwave Method

전자레인지를 이용한 개량 증편의 제조

  • 김혁일 (계명대학교 식품가공학과)
  • Published : 1997.10.01

Abstract

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

Keywords

References

  1. 식품과학과 산업 v.24 쌀을 원료로 한 전통식품 개발 장규섭
  2. 식품공업 v.118 우리나라 식품공업에 바란다 권태완
  3. 대한가정학회지 v.8 재래식 증편 제조법의 개량화에 관한 연구 김철호;장지연
  4. 대한가정학회지 v.23 밀가루 첨가 및 발효시간에 따른 증편의 특성 김영희;이효지
  5. J. Korean Soc. Food Nutr. v.21 Physicochemical properties of Jeung-pyun(fermented rice cake) as influenced by processing conditions Seo, E J;Ryu, H. S.;Kim, S. A.
  6. 한국영양식량학회지 v.21 전통증편의 단백질 보강에 관한 연구 이병호;류홍수
  7. Approved Methods of the AACC(8th ed) American Association of Cereal Chemists
  8. Cereal Chem v.69 Water loss and structure development in model cake system heated by microwave and convection methods Lambert, L. L. P.;Gordon, J.;Davis, E. A.
  9. J. Home Econ. Japan v.37 Hydration model of starchy foods heated by microwave oven and conductive dry heater Higo, A.;Noguchi, S.
  10. Nippon Shokuhin Kogyo Gakkaish v.34 Process of bread hardening by microwave-heating(Comparative studies on food treated with microwave and conductive heating, Part 1) Higo, A.;Noguchi, S.
  11. J. Food Sci. v.46 Baking high-ratio white layer cakes with microwave energy Martin, D. J.;Tsen, C. C.