• 동아시아식생활학회지
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• 제14권6호
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• pp.551-560
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• 2004

The purpose of this study was to investigate the consumption patterns of the Korean traditional rice cakes by general public. Self-administered questionnaires were collected from 511 residents in the Metropolitan area. Data were analysed by t-test, ANOVA and Chi-square. The result of the study can be summarized as follows: Generally, the rice cake was recognized as a 'good food' in all age groups. The reasons why they prefer the rice cakes were 'It tastes good' and 'It has been eaten from the past.' The time when they use the rice cake was mostly the holidays and events(or festivities). The female had more experiences than the male in making it. Songpyeon took the first place for them to have experiences to make. The consumption frequencies of rice cake were the more in females than in males. The higher the age, the more frequently they consumed. Injeolmi was the one which was purchased the most frequently. The place that they usually buy from was the rice cake shop around their house. The most important factor considering when they buy it was the taste. The reason why the frequency the rice cakes made for their direct consumption at home is gradually decreasing was "It is troublesome to make", and "It is complicated to make.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1262-1269
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• 2003

효소류의 떡 노화에 미치는 영향을 검토하였다. DSC 열특성의 검토에서 호화개시온도는 GP(glucoamylase+pullulanase)로 처리한 경우가 71.1$^{\circ}C$로 가장 낮고 그 다음이 $\beta$-amylase, $\alpha$-amylase 순이었다. 또 호화최대온도는 효소 처리한 것이 대조구에 비해서 대부분 낮은 편이었으며 그 중 GP처리한 것이 가장 낮은 것으로 나타났다. 또 떡의 용융 enthalpy는 GP, $\beta$-amylase, $\alpha$-amylase 순으로 증가하였으며 GP의 용융 enthalpy값이 다른 경우보다 많이 낮게 나타났다. 재결정도는 GP의 값이 크게 낮은 것으로 나타났다. Avrami exponent(n)는 0.90 ∼ 1.20 범위에 있었으며 노화속도의 시간상수 1/k은 GP, $\beta$-amylase, $\alpha$-amylase, Control의 순이었다. 효소류를 첨가한 떡의 조직감은 대조구에 비해서 차이를 보였으며 종류별 효과는 GP, $\beta$-, $\alpha$-amylase의 순으로 나타났다. L＊ 값은 $\beta$-amylase를 제외하고는 모두 감소하고 a＊ 값은 효소간 5% 수준에서 유의차를 나타내었다. b＊ 값의 경우는 GP는 청색 방향으로, $\beta$-, $\alpha$-amylase는 반대인 황색 방향으로 변하였다. 효소 처리한 떡의 관능검사는 효소 처리한 것이 대조구보다 다소 높은 값을 나타내어 좋은 관능성을 보여주었다.

• 한국식품조리과학회지
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• 제14권3호
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• 한국식품조리과학회지
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• 제20권5호
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• pp.444-452
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• 2004

The purpose of this study was to investigate the perception and preference of the general public about Korean traditional rice cakes. Self-administered questionnaires were collected from 511 residents in Seoul and its vicinities. Data was analysed by t-test and one-way ANOVA. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kind of Korean traditional rice cake according to gender and age. Injulmi, Yaksik, Songpyun, Baiksulgi and Garaeduk are highly preferred Korean traditional rice cakes, whereas Suktanbyung, Dootupduk, Soemuriduk and Daechoodanja are poorly considered among the general public.

• 한국식생활문화학회지
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• 제17권5호
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• pp.594-604
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• 2002

The Purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender and grade of subjects. Baiksulgi, Injulmi, Yaksik, Bindaeduk, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookjulpyun, Kongchalduk and Garaeduk are poorly among college students.

• 한국식품조리과학회지
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• 제8권3호
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• pp.225-231
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• 1992

This investigation was undertaken for the purpose of studying me quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30$^{\circ}C$, room temperature (18~20$^{\circ}C$) and 5~6$^{\circ}C$. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing me Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5~6$^{\circ}C$. 3. By color value of soybean rice cake, b value was tend to increase as me addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed mat color of sensory evluation had significant relationship with only b value.

• 한국식품영양학회지
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• 제20권4호
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• pp.427-432
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• 2007

The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

• 한국조리학회지
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• 제12권3호
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• pp.1-16
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• 2006

This study investigates the level of customers' preferences for the menu at rice cake cafes. The study aims at examining the potential of restaurants with rice cake dishes and suggesting the ways to contribute to the potential. For this study, various rice cake cafes in Seoul which were often mentioned in the Internet portal sites and mass media are selected such as Jilsilu, Midan, Yaemunbyeonggwa, and Howeondang. Some of the customers in these rice cake cafes from August 16th to 26th in 2005 are the participants in this study. Using Windows SPSS 11.0 for statistical analysis, the validity of the items in the questionnaire is tested through Cronbach's Alpha which also reveals the internal reliability. Variables are analysed to eliminate less important variables. In order to examine the differences between groups by norm population profiles, t-test and ANOVA are conducted. For obtaining the degree of impact of rice cake cafe preference variables on the satisfaction in the rice cake cafe, regression analysis is carried out. As a result, for preferences for dishes, 19 variables among 22 are identified and divided into four factors which are named as 1) fundamental factor, 2) external factor, 3) appearance factor, and 4) structural factor. The fundamental factor, external factor, appearance factor, and structural factor are all significantly influential to the level of satisfaction with the menu, yet the fundamental factor is the most powerful factor among them.

• 한국식품조리과학회지
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• 제15권5호
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• pp.533-538
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• 1999

떡의 노화를 지연하여 상품성을 개량할 수 있는 방법을 개발하고자, $\alpha$-amylase를 첨가하여 백설기를 제조하였다. $\alpha$-amylase는 전분을 가수 분해하여 환원당의 함량을 증가시킴으로써 떡의 수분활성도를 낮추고, 백색도를 감소시키며 이러한 결과 전분의 노화가 지연되는 것을 X-ray 회절 양상의 변화를 통하여 확인하였다. 또한 떡의 관능검사 결과 $\alpha$-amylase를 첨가한 떡은 상온과 냉동 저장 모든 경우에서 더욱 촉촉하고 부드러운 조직감을 나타내어 전분의 노화가 억제됨을 관찰할 수 있었다. 그러나 떡의 수분 함량은 효소를 첨가한 것과 하지 않은 것간에 유의적인 차이를 나타내지 않았으므로 이러한 촉촉한 느낌은 자유수 형태의 수분 함량보다는 환원당의 함량이 증가되어 나타나는 현상임을 확인 할 수 있었다.

• 동아시아식생활학회지
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• 제8권2호
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• pp.162-173
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• 1998

The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20hours. the numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermen-tation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation, Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive, especially in the soybean added Jeung-Pyun. 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but is was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by nost. As for instrumental characteristics, the 7 hour feremented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed were stored at 2$0^{\circ}C$ the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.