산업식품공학 (Food Engineering Progress)

  • 제21권4호
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  • Pages.332-340
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  • 2017
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  • 1226-4768(pISSN)
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  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
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냉동 비빔밥 제조 공정 중 콩나물, 무채 및 돈육의 품질 변화

Changes in the Quality Characteristics of Bean Sprout, Radish, and Pork During the Unit Processing in Frozen Bibimbab Production

  • 김이슬 (세종대학교 식품생명공학과) ;
  • 선민지 (세종대학교 식품생명공학과) ;
  • 홍근표 (세종대학교 식품생명공학과)
  • Kim, Yiseul (Department of Food Science and Biotechnology, Sejong University) ;
  • Seon, Minji (Department of Food Science and Biotechnology, Sejong University) ;
  • Hong, Geun-Pyo (Department of Food Science and Biotechnology, Sejong University)
  • 투고 : 2017.09.13
  • 심사 : 2017.10.15
  • 발행 : 2017.11.30
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 냉동비빔밥 제조 공정 중 주요 식재료인 콩나물, 무채 및 돈육의 이화학적 특성 변화를 평가하였다. 콩나물의 품질은 원료의 데치기 공정, 해동 공정 및 최종조리 단계에서 변화가 야기되었으며, 특히 데치기 공정이 이후 단위 공정에 따른 품질에 영향을 미치는 중요한 공정 단계로 평가되었다. 무채는 해동 및 최종 조리 단계에서 높은 중량 감소를 보였지만, 다른 식재료에 비하여 감소 폭이 현저하지 않았다. 반면 취반미 혼합 공정에서 조직이 물러지는 현상이 야기되었다. 돈육은 취반미 혼합 및 최종조리 등 열처리에 의하여 중량 감소 및 연도 저하가 현저하게 발생하는 것으로 평가되었다. 이상의 결과에 의하면, 원료 단계에서 콩나물의 데치기 온도 및 시간에 대한 최적화 공정이 요구되며, 특히 모든 식재료에서 공통적으로 발생하는 취반미 혼합 공정에서의 품질 변화 억제를 위하여 냉동밥과 식재료를 분리하여 개별 냉동 후 포장할 수 있는 공정의 개선이 요구되었다.

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

키워드

과제정보

연구 과제 주관 기관 : 농림식품기술기획평가원

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  2. 냉동 콩나물 비빔밥 제조를 위한 전처리 공정 최적화 vol.50, pp.2, 2017, https://doi.org/10.9721/kjfst.2018.50.2.186
  3. Effect of Blanching Condition on the Physicochemical Properties of Burdock, Lotus Root, and Garlic Scape vol.23, pp.1, 2017, https://doi.org/10.13050/foodengprog.2019.23.1.69