Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Injeulmi by Different Ratios of Kugija(Lycii fructus) powder

구기자가루 첨가량에 따른 인절미의 품질특성

  • 이효지 (한양대학교 식품영양학과) ;
  • 차경희 (고려대학교 민족문화연구) ;
  • 박진희 (한양대학교 식품영양학과)
  • Published : 2004.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija-Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.

Keywords

References

  1. Lee, HG : A Bibliographical study of D'ock(Korean rice cake) in Yi dynasty. The research reports of Miwon research institute of Korean Food & Dietary Culture, vol. 1: 45, 1988
  2. 이효지 : 한국의 음식문화, p.297, 신광출판사, 1998
  3. Lee, MG, Kim, SS, Lee, SH, Oh, SL and Lee, SW Effects on retrogradation of Injeulmi(J(orean glutinous rice cake) added with the macerated tea leaves during storage. J. Korean Agric. Chem. Soc., 33(4):227, 1990
  4. Lee, HG and Yoon, HY : Sensory and mechanical characteristics of Ssuck-Injulmi supplemented by Mugworts. Korean J. Soc. Food Cookery Sci., 11(5):463, 1995
  5. Kwon, MY, Lee, YK and Lee, HG : Sensory and mechanical characteristics of Heunmi-Nokcha-Injulmi supplemented by green tea powder. Korean Home Economics Association, 34(2):329, 1995
  6. Kwon, MY, Lee, YK and Lee, HG : Sensory and mechanical characteristics of Heunmi-Nokcha-Injulmi supplemented by Infused green tea powder. Korean Home Economics Association, 34(3):233, 1996
  7. Kim, KJ and Oh, OJ : A study on preparation and the standard recipe of premixed Gam-Injulmi rice cake. Journal of The East Asian of Dietary Life, 7(1):47, 1997
  8. Yoon, GS and Koh, HY : Preparation of waxy barley cake and its quality characteristics. J Korean Soc. Food Sci. Nutr., 27(5):890, 1998
  9. Cho, JA and Cho, HJ : Quality properties of lnjulmi made with Black rice. Korean J. Soc. Food Cookery Sci., 16(3):226, 2000
  10. Lee, SM and Cho, JS : Sensory and rrechanical characteristics . of Surichwi-Injeulmi by Adding Surichwi Contents. Korean J. Soc. Food Cookery Sci., 17(1):1, 2001
  11. Cha, GH, Shim, YH and Lee, HG : Sensory and Physicochemical characteristics and Storage time of Daechulnjeulmi added with various levels of jujube powder. Korean J. Soc. Food Cookery Sci., 16(6):609, 2000
  12. Cha, GH and Lee, HG : Sensory and physicochemical characteristics and storage time of Daechu-Injeulmi added with various levels of chopping jujube. Korean J. Soc. Food Cookery Sci., 17(1):29, 2001
  13. Hong, JS : Sensory and mechanical characteristics of Daechu-Injeolmi by various soaking time of glutinous rice. Korean J. Soc. Food Cookery Sci., 18(2):211, 2002
  14. Hong. JS : Quality characteristics of Daechu lnjeolmi prepared by addition of Jujube powder, J. Korean Soc. Food Sci. Nutr., 31(4):642, 2002 https://doi.org/10.3746/jkfn.2002.31.4.642
  15. Song, MR, Cho, SH and Lee HG : A study on the texture of lnjeolmi by cooking method. Korean J. Soc. Food Cookery Sci., 6(2):27, 1990
  16. Kim, JO and Shin MS : Effect of sugar on the textural properties of lnjulmi made from waxy rice flours by different milling methods. Korean J. of Human Ecology, 3(2):68, 2000
  17. Kim, JO and Shin MS : Effects of autoc1aving-cooling cycled waxy rice starch on the texture of lnjulmi. Korean J. of Human Ecology, 5(2):23, 2002
  18. 김태정 : 한국의 자원식물 III, p.318, 서울대학교 출판부, 1996
  19. 김태정 : 빛깔 있는 책들 약용식물, p.70, 대원사, 1993
  20. 유태종 : 식품보감, p.48, 문운당, 1989
  21. 농촌진흥청 : 식품성분표(제6개정판) 제1편, p.40, p.354, 농촌생활연구소, 2001
  22. Joo, HK : Study on development of tea by utilizing Lycium chinese and Comus officinalis. Korean J. Dietary Culture, 3(4):377, 1988
  23. Choi, SH, Lee, MH, Shin, CS, Sung, CK, Oh, MJ and Kim, CJ : Effect of storage condition on the quality of the wine and Yakju made by Lycium chinense Miller. Agricultural Chemistry and Biotechnology, 39(5):338, 1996
  24. Cho, IS, Bae, HC and Nam, MS : Fermentation properties of yogurt added by Lycii fructus, Lycii folium and Lycii cortex. Korean J. Food Sci. Ani. Resour., 23(3):250, 2003
  25. Lim, YS, Cha, WJ, Lee SK and Kim YJ : Quality characteristics of wet noodle with Lycii fructus powder. Korean J. Food Sci. Technol., 35(1):77, 2003
  26. Kim, DH, Ahn, BY and Park BH : Effect of Lycium chinense fruit on the physicochemical properties of Kochujang. Korean J. Food Sci. Technol., 35(3):461, 2003
  27. Chung, KJ, Kim, MJ and Jang, MS : Effects of Kugija(Lycium chinesis Miller) on the sensory properties and lactic acid bacterial count of Nabak Kimchi during Fermentation. Korean J. Soc. Food Cookery Sci., 19(4): 521, 2003
  28. Hong, HJ, Choi, JH, Yang, JA, Kim, GY and Rhee, Sl : Quality characteristics of Seolgiddeok added with green tea powder. Korean J. Soc. Food Cookery Sci., 15(3):224, 1999
  29. Kim, AJ, Lim, YH, Kim, MW, Kim, MH and Woo, KJ : Mineral contents and properties of Pongihp Julpyun preparation by adding mulberry leaves powder. Korean J. Soc. Food Cookery Sci., 16(4):311, 2000
  30. Gu, SY and Lee, HG : The sensory and textural characteristics of Chicksulgi. Korean J. Soc. Food Cookery Sci., 17(5):523, 2001
  31. Lee, HG and Han, JY Sensory and textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweetners. Korean J. Soc. Food Cookery Sci., 18(2):164, 2002
  32. Lim, YH, Kim, MW, Kim, AJ and Kim, MH : Effects of Adding silkworm powder on the quality of Seolgiddeok. Korean J. Soc. Food Cookery Sci., 18(6):562, 2002
  33. 김괌옥, 이영춘, 김상숙, 성내경 : 관능검사방법 및 응용, p.131, 신광출판사, 1993
  34. 주현규, 조규성, 조광행, 채수규, 박충균, 마상조 : 식품분석법, p.152, 유림문화사, 1990
  35. 나상균 : SPSS 11.0을 이용한 통계분석, p.207, 법문사, 2003