Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Properties of Rice Cakes for Topokki with Curry Powder

카레 분말이 첨가된 떡볶이 떡의 품질 특성

  • Ahn, Jang-Woo (Department of Food Science, Chungkang College of Cultural Industries)
  • 안장우 (청강문화산업대학 식품과학과)
  • Published : 2009.08.31
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Abstract

The principal objective of this study was to assess the quality characteristics of Topokki with different amounts of curry powder[0%(CT0), 2%(CT2), 4%(CT4), 6%(CT6) and 8%(CT8)], based on the amount of rice flour. The L values of the uncooked and cooked Topokki decreased significantly with increases in the amount of added curry powder. The a and b values of cooked Topokki increased significantly with increases in the amount of added curry powder. The weight gains(%) of CT0(11.40%), CT2(11.67%) and CT4(10.93%) were significantly higher and the volume increases(%) of CT2(12.53%) and CT4(12.23%) were higher than those of the other samples. Textural properties such as hardness, cohesiveness, springiness and gumminess were also assessed. Our sensory evaluation test demonstrated that the appearance of CT2(4.24), the color of CT2(4.24) and CT4(4.26), the flavor of CT2(4.34) and the overall acceptability of CT2(4.24) and CT4(4.26) were superior to those of the others. CT4, CT6 and CT8 evidenced more profound antimicrobial activities than the others. In conclusion, the addition of $2{\sim}4%$ curry powder to the rice flour proved the most acceptable for the preparation of Topokki with curry powder.

본 실험에서는 쌀가루 대비 0%(CT0)와 2%(CT2), 4%(CT4), 6%(CT6), 8%(CT8)의 카레분말을 첨가하여 떡볶이 떡을 제조하여 그 품질특성을 조사하였다. 조리 전후 모두 L값은 카레분말의 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였으나 a와 b값은 증가하는 경향을 보였다. 무게증가율은 CT0(11.40%), CT2(11.67%), CT4(10.93%)가 유의적으로 높았으며 부피증가율은 CT2(12.53%)와 CT4(12.23%)가 높게 나타났다. 시료의 조리 후의 조직감 측정 결과를 보면, 견고성은 CT2와 CT6이 높았으며, 탄성은 CT0과 CT2가, 검성은 CT0, CT2, CT6이 유의적으로 높은 값을 보였다. 기호도 조사를 위한 관능검사 결과, 대조군에 비해 외관에서는 CT2(4.24), 색상에서는 CT2(4.24)와 CT4(4.26), 향미에서는 CT2(4.34), 전체적인 선호도면에서는 CT2(4.21)와 CT4(4.18)의 선호도가 높았다. 같은 시료에서 조리과정에 의해 L값과 b값, 조직감의 각 특성들이 조리 전후에 유의적인 차이를 보였다. 카레분말의 첨가량이 많은 시료(CT4, CT6, CT8)에서 균수의 증식억제효과가 있어 저장성 향상에도 효과가 있었다. 따라서 카레분말을 혼합하여 떡볶이 떡을 제조하는 경우 $2{\sim}4%$ 수준으로 첨가하는 것이 관능적 기호성이나 저장성 향상에 적합할 것으로 판단되었다.

Keywords

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