• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2004.05a
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• pp.82-82
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• 2004

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.770-774
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• 2002

The effect of mixing ratio of materials and their retort processing conditions on the physical properties and preference of oyster porridge were investigated. Rice gave adequate viscosity (about 800 cp) to the porridge as it was used 10～12% level and half of it was ground. Potato starch, waxy corn starch, and Perfectamyl AC showed small variation in viscosity unrelated to the temperature, that was a good condition for high quality porridge. Especially, waxy corn starch had a good property for retort porridge because its viscosity was maintained high during the processing and decreased to preferable one after processing. Purity CSC, modified starch gave gum-like texture and didn't cause water-separation much after freezing and thawing treatment of the porridge. Therefore, it was good for enhancing the physical property of the porridge as a co-additive of waxy corn starch when it was used at quarter level of waxy corn starch. Xanthan gum increased dispersibility of materials and it was useful for stabilizing physical quality of the porridge without affecting preference when it was used below 0.2% concentration. As a result, the optimal material-mixing ratio was determined as rice 10% (50% of it was ground), waxy corn starch 1.5%, Purity CSC 0.5%, xmthan gum 0.2%, salt 0.3%, and water 87.5%. Oyster's porridge, retort processed with this recipe, showed stable physical property after 6 month storage at room temperature.