• 한국가정과학회지
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• 제5권2호
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• pp.23-31
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• 2002

Effects of autoclaving-cooling cycled waxy rice(Hwasunchalbyeo) starch(ACW) on textural and sensory properties of Injulmi were investigated. The protein, ash and lipid contents of waxy rice flour were higher than those of waxy rice starch and ACW. The RS level of ACW was 8.21%. By increasing ACW content added to Injulmi, hardness and adhesiveness of Injulmi decreased, Hunter color L and a values increased and b values decreased. The sensory test showed that the hardness of Injulmi decreased, but springiness and adhesiveness increased by increasing ACW content to Injulmi. Overall Qualities of injulmi added with ACW up to 20% were similar to the non-added Injulmi.

• 한국가정과학회지
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• 제3권2호
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• pp.68-76
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• 2000

첨가한 당의 종류와 찹쌀의 품종 및 제분 방법에 따른 인절미의 저장 중에 나타나는 텍스쳐의 변화를 비교하기 위하여 신선찰벼와 화선찰벼를 각각 건식방법과 습식방법으로 제분하고, 찹쌀가루에 슈크로오스 지방산 에스테르와 솔비톨을 첨가한 인절미에 자당, 맥아당, 올리고당을 각각 찹쌀가루에 대해 20%씩 첨가하여 인절미를 제조하였다. 인절미를 포장하여 20$^{\circ}C$에서 0, 12, 36, 60시간 동안 저장하면서 레오메타를 이용하여 텍스쳐 특성을 측정하였다. 종류가 다른 당을 첨가한 인절미의 텍스쳐 특성은 찹쌀가루의 품종이나 제분방법과는 관계없이 당의 종류에 따라 경도와 부착성이 유의적인 차이를 보였다(p<0.05). 제분방법에 따라서는 습식제분 찹쌀가루로 만든 인절미의 경도가 더 낮았으며, 인절미에 첨가한 당의 종류에 따른 경도는 두 품종 모두 건식제분 찹쌀가루로 제조한 인절미의 경우 자당> 무첨가 = 맥아당 = 올리고당 첨가 순으로 감소하였으며, 습식제분 찹쌀가루로 제조한 인절미의 경우는 자당> 맥아당> 올리고당>무첨가 인절미의 순으로 감소하였다. 인절미의 부착성은 찹쌀가루의 품종과 제분조건에 관계없이 당을 첨가하지 않은 무첨가 인절미가 가장 낮고 올리고당> 맥아당> 자당을 첨가한 인절미의 순으로 감소하였다.

• 대한가정학회지
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• 제34권3호
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• pp.233-243
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• 1996

The purpose of this study was to investigate effect of the amounts of unpolished glutinous rice flour with green tea powder difference of adding method on the sensorty and objective characteristics of Heunmi-nokcha-injulmi which is KOREAN TRADITIONAL CAKE supplemented with green tea. The results were as follow: According to sensory evaluation of Heunmi-injulmi adding twice infused green tea powder, the acceptance was the bast in the hardness, moistness, chewiness, and overall quality when adding 6% green tea. The more the amount of two infused green tea power was increased, the more the hardness of Heunmi-injulmi was increased in the gextural profiles, whereas the cohesiveness, elasticity, and chewiness of those was decreased. The moisture content of Heunmi-injulmi adding infused green tea powder was ranged to 41-44%, and it was decreased as the amount of two infusedgreen tea powder be increased. The more the amount of adding green tea powder was increased, the more yellow and green color was changed darker and stronger. The Overall quality in the sensory measurement of Heunmi-injulmi adding two infused green tea powder had positive correlation with Adhesiveness in the measurement of food testing machine. Refer to this study with the advisable recipe for Heunmi-nokcha-injulmi as follow : Heunmi-nokcha-injulmi adding 282g(94%) unpolished glutinous rice flour and 18g (6%) two infused green tea powder.

• 한국식품조리과학회지
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• 제11권5호
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• pp.463-471
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• 1995

"Suck-injulmi" is one of the Korean traditional rice cake made from glutinous rice and mugworts. The optimun conditions for the preparation of "Ssuck-injulmi" were investigated. The best recipe of "Ssuck-injulmi" was 1) adding 240 g (80%) glutinous rice flour and 60 g (20%) raw or boiled mugworts by hand milling, or boiled mugworts after steaming glutinous rice by hand milling. 2) adding 210 g (70%) glutinous rice and 90 g (30%) boiled mugworts by mechanical method. The Moisture of "Ssuck-injulmi" was 43.39%-51.33%. The Hardness of "Ssuck-injulmi" was high in the order of 54,53, 52, 51 and The Cohesiveness was 53, 54,51,52 and The Elasticity was 51,53,54,52 and The Gumminess and The Chewiness were 54, 53, 51, 52 and The Adhesiveness was 52, 53, 51, 54. The value of ′L′ was high in the 52, the value of ′a′ was 54 and the value of ′b′ was 53.

• 한국가정과학회지
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• 제5권2호
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• pp.33-43
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• 2002

This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.545-551
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• 2006

The effects of the addition of germinated soybean powder on Injulmi characteristics were investigated in this study. Injulmi was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%)and the physical properties were examined. The moisture content decreased, while the protein, fat and ash contents increased With increasing germinated soybean powder content. Total isoflavone contents, 3.39${\sim}$15.35 mg% before cooking, slightly increased to 3.94${\sim}$15.96 mg% after cooking. Genistin, genistein, daidzin and daidzein, which are blown to be the major functional isoflavones, accounted for approximately 93% of total isoflavone contents. The color of Injulmi darkened slightly and became greenish yellow with the addition of germinated soybean powder. Textural profile analysis showed that hardness and gumminess increased, but cohesiveness and springiness decreased with increasing germinated soybean powder level. Sensory test showed that Injulmi prepared with up to 8% added germinated soybean powder was evaluated as being equally acceptable as Injulmi without germinated soybean powder.

• 한국식품조리과학회지
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• 제19권1호
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• pp.65-71
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• 2003

멥쌀전분, 찹쌀가루, 멥쌀전분으로 제조한 RS3형 저항전분의 수분 함량은 비슷하였으나, 단백질 함량, 회분 함량, 지방질 한량은 찹쌀가루가 가장 높았다. 멥쌀전분으로 제조한 RS3형 저항전분의 RS함량은 9.10% 이었다. 멥쌀전분으로 제조한 RS3형 저항전분을 첨가한 인절미 경도와 부착성을 레오메타로 측정하였을 때 저장기간과 RS3형 저항전분의 첨가량이 증가할수록 증가하였다. 관능검사 결과, RS3형 저항전분을 첨가한 인절미의 경도가 무첨가 인절미보다 높은 값을 보였으나, 탄성, 부착성, 부드러움성, 전체적인 품질은 RS3형 저항전분의 첨가량에 따라 유의적인 차이를 보이지 않았으며, 전체적인 품질은 경도와 음의 상관관계를 보였다(r＝-0.331, p＜0.05).

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.282-290
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• 2006

This study was carried out to investigate the effects of modified starch, sugars and enzymatic hydrolysis with ${\beta}-amylase$ on extending the self-life of Injulmi, a Korean soft and glutinous rice cake, in terms of maintaining a soft texture. The Injulmi was prepared with or without kneading of waxy rice flour, NaCl and water mixture. The Injulmi was stored at -20, 4 and $20^{\circ}C$ and the hardness was measured to calculate the Avrami exponents during storage. The results showed that cold heading and enzymatic hydrolysis with ${\beta}-amylase$ before steaming of the waxy rice dough significantly extended the self-life on the basis of the Avrami equation. Among the various additives including different kinds of starches, sugars and polymannuronic acid, the addition of 1.5% tapioca starch, 8.0% of glucose or 3.0% of polymannuronic acid was also effective for delaying the retrogradation phenomena during storage. However, despite the effectiveness of these treatments, the Injulmi developed hardness within 2-3 days at $4^{\circ}C$ and within 4 days at $20^{\circ}C$ while storage at $-20^{\circ}C$ showed a storage stability that was maintained over x days. Sensory showed the Injulmi prepared with NOVA-0.005, GL-8.0 had a lower hardness than that of the other treatments.

• 한국식품조리과학회지
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• 제32권2호
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• pp.168-177
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of injulmi made with dry glutinous rice flour according to the punching time (1, 4, 7, 10 min) and the frozen storage period (0, 1, 7, 30 days) as compared with the control made by the traditional method. Methods: Moisture content, texture profile, and sensory evaluation were measured in triplicate and color was measured five times. Results: The moisture content was highest in the sample prepared with 7 min of punching time and the control. As the punching time for injulmi increased, moisture content tended to increase. The L-value increased with increased punching time and the L-value was highest in the samples with 5 min and 7 min of punching time whereas the L-value showed no constant trend with frozen storage. The texture profile analysis indicated that adhesiveness, and gumminess decreased significantly with increased punching time, and punching for 7 min resulted in the highest hardness. The results of an acceptance test, showed that the injulmi prepared with dry glutinous rice flour had higher scores for color, flavor, and taste, texture than the control made with the traditional method. The whiteness of injulmi prepared with dry glutinous rice flour increased with longer punching times and, the sample with 10 min punching time and 7 days of frozen storage had the highest score in the acceptance test. Conclusion: These results can be used as primary data for research on the texture of injulmi made with dry glutinous rice flour.

• 한국식품조리과학회지
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• 제16권3호
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• pp.226-231
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• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.