The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Acid Soaking and Thermal Sterilization on the Shape and Quality Characteristics of Tteokbokki Rice Cake

산침지와 가열 살균이 떡볶이 떡의 형상 변화와 품질 특성에 미치는 영향

  • Jung, Hwabin (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Yu, Chae Rin (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Hyeon Woo (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Yoon, Won Byong (Dept. of Food Science and Biotechnology, Kangwon National University)
  • 정화빈 (강원대학교 농업생명과학대학 식품생명공학 전공) ;
  • 유채린 (강원대학교 농업생명과학대학 식품생명공학 전공) ;
  • 박현우 (강원대학교 농업생명과학대학 식품생명공학 전공) ;
  • 윤원병 (강원대학교 농업생명과학대학 식품생명공학 전공)
  • Received : 2018.08.14
  • Accepted : 2018.09.30
  • Published : 2018.10.30
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Abstract

Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and $95^{\circ}C$. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and $95^{\circ}C$ was an optimum condition for the SP.

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