Journal of Chitin and Chitosan (한국키틴키토산학회지)

The Korean Society for Chitin and Chitosan (한국키틴키토산학회)
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Prediction of Shelf-life of Rice Cake Processing Products for HMR Foods

가정식 대체식품용 떡 가공상품의 유통기한 설정

  • Received : 2018.09.19
  • Accepted : 2018.09.27
  • Published : 2018.09.30
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Abstract

In this experiment, we set the expiration date to use the rice cake processing product as a substitute for home. Experiments were carried out on the brown rice cake and green bean curd rice cake. The rice cake was developed to be sealed to the tray immediately after boiling for convenience, and it was tried to minimize microbial contamination due to the treatment immediately after boiling. Total bacterial counts, coliform group, moisture content, sensory evaluation, physical properties, and chromaticity were measured at 0, 4, and $10^{\circ}C$ for refrigerated distribution. In the test for up to 21 days, the total number of bacteria in the two samples did not exceed $5.87{\pm}0.09log$, and the two samples were not detected in the coliform group. The changes of moisture content did not show a significant difference in time between the three kinds of temperature. There was no significant difference in the L value among the changes of chromaticity during the storage period. Also, changes in physical properties were maintained at less than 5%, indicating no change due to aging. However, the sensory change showed a significant decrease in 21 of Korean sweet rice cakes, and the quality limit date of rice cakes was set according to the "Food Codes" standard among the maximum set quality indicators. The quality limit of rice cake was 21 days at $0^{\circ}C$, 21 days at $4^{\circ}C$ and 18 days at $10^{\circ}C$. The final shelf life was set to 16 days ($0^{\circ}C$, $4^{\circ}C$) and 14 days ($10^{\circ}C$) by multiplying the safety factor of 0.8 by various factors in product distribution.

본 실험은 떡 가공상품을 가정식 대체식으로 이용하고자 유통기한을 설정하였다. 통팥찰떡과 녹두깨찰떡에 대하여 실험을 실시하였고, 떡은 편의용으로 하고자 증숙 후 바로 tray에 sealing하는 구조로 개발하였고, 증숙후 바로 처리에 따른 미생물 오염을 최소화하고자 하였다. 냉장유통을 위하여 0, 4, $10^{\circ}C$에서 총균수, 대장균군, 수분함량, 관능변화검사, 물성변화, 색도변화를 측정하였다. 최장 21일간의 시험에서, 2종의 시료에서 총균수는 $5.87{\pm}0.09log$를 넘지 않았고, 대장균군은 두 시료 모두 검출되지 않았다. 수분함량변화에서는 통팥찰떡과 녹두깨찰떡은 3가지 온도 모두에서 시간에 따라 유의하게 차이가 나지 않았다. 색도의 변화중 특히 L값의 변화가 저장기간 중 유의적 차이가 없었다. 또한 물성의 변화가 5% 미만을 유지하여 노화에 따른 변화가 나타나지 않았다. 다만 관능적 변화에서 통팥찰떡의 21일에 유의적인 저하를 보여, 최대 설정한 여러 품질지표 중 "식품공전" 규격에 따라 떡의 품질한계일을 설정하였다. 실험결과 떡의 품질한계일은 $0^{\circ}C$에서 21일, $4^{\circ}C$에서 21일, $10^{\circ}C$에서18일로 산출되었다. 제품 유통시 여러 가지 변수를 고려하고자 안전계수 0.8을 곱하여 최종 유통기한은 16일($0^{\circ}C$, $4^{\circ}C$), 14일($10^{\circ}C$)로 설정하였다.

Keywords

Acknowledgement

Supported by : 한국산업기술진흥원

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