• 한국식품영양학회지
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• 제26권2호
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• pp.192-198
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• 2013

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at $5^{\circ}C$, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at $5^{\circ}C$. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• 한국식품저장유통학회지
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• 제16권1호
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• pp.8-16
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• 2009

This study evaluated the quality characteristics of Garaeduk, a traditional Korean rice cake, to which Spirulina (0, 1, 2, 3%, all w/w) was added. Moisture content of Spirulina-containing Garaeduk both before and after cooking increased with Spirulina level. During storage, moisture content was greater in Spirulina-containing cakes compared with control cakes, and the Hunter color L and b values of Spirulina-containing cakes decreased. Textural properties (hardness, chewiness), measured using a texture analyzer, of Spirulina-containing cakes were greater than those of control. During storage, hardness and chewiness of Spirulina-containing cakes remained higher than those of control cakes. The antioxidant activities of Spirulina-containing cakes increased with Spirulina content, owing to increased phycocyanin levels. Amylography showed that peak viscosity, and thus gelatinization temperature, of Spirulina-containing Garaeduk cakes were similar. Sensory preference tests revealed that Garaeduk with 2% Spirulina had the highest scores for color, odor, taste, and overall preference. It is suggested that Spirulina to 2% can be added to Garaeduk to improve quality.

• 한국식생활문화학회지
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• 제14권5호
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• pp.447-454
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• 1999

The empirical research was conducted to investigate women's consumption pattern of Korean rice cakes and to analyze the preference of them by their demographic backgrounds. The results of this study provide useful informations for a systematic development of Korean rice cake. A self-completed questionnaire survey of 281 women in Seoul was undertaken and detailed information was collected from each. A questionnaire consisted of three parts including demographic backgrounds, consumption pattern and preference of Korean rice cakes, and the need assessment. Demographic variables of respondents included age, marital status, education, family style, monthly income etc. Most of them(82.6%) were married with the average age of $36.3{\pm}8.4$ year old. The results of eating frequency rate showed that about half of women(49.1%) had Korean rice cake once or twice a month followed by once a week(23.1%), once per two months(13.9%), once per six months(8.2%), and once per three months(3.9%). Average preference score of 14 Korean rice cakes was $3.08{\pm}1.49$ out of 5, indicating 'so-and-so'. Ingeolmi received the highest score of 4.02, whereas Duteopteok had the lowest score of 0.18. The preference score of Korean rice cake and the respondents' knowledge of them showed significantly strong positive correlation. The need-assessment score for improving the quality of Korean rice cake was $3.72{\pm}1.35$ out of 5, showing moderate willingness for improvement of Korean rice cake.

• 한국식품영양과학회지
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• 제27권5호
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• 한국식품조리과학회지
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• 제12권2호
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• pp.186-192
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• 1996

저장온도($25^{\circ}C$, 5$^{\circ}C$, -2$0^{\circ}C$) 및 저장기간(5시간-21일) 따른 멥쌀 및 찹쌀떡(수분함량 45%)의 노화 정도를 측정 비교하기 위하여 시차주사열량기와 효소 소화법($eta$-amylase-pullulanase method)을 사용하였다. 실온($25^{\circ}C$) 및 냉동(-2$0^{\circ}C$) 저장된 떡시료는 DSC thermogram상에서 흡열곡선이 나타나지 않았으며 냉장(5$^{\circ}C$)저장된 시료에서만 나타나 노화가 냉장저장 중현저히 나타난 것으로 추정되었다 저장기간을 통하여 개시온도, 피크온도의 변화는 없었으며 엔탈피($\Delta$H)는 1일 이내에 현저히 증가하여 저장 5일까지 계속적인 증가를 보였고 그 이후 저장 14일까지는 평형을 유지하였다. 전체 냉장저장기간을 통해 찹쌀떡이 멥쌀떡 보다 높은 엔탈피를 나타내어 상대적으로 아밀로펙틴의 재결정화에 의한 노화가 더 진행된 것으로 추정되었다. 효소법을 사용하였을 경우에는 멥쌀 및 찹쌀떡 모두 냉장 <실온 $\boxUl$냉동의 순으로 호화도가 높게 나타났다. 아밀로오스 함량이 많은 멥쌀떡은 효소 소화분해에 대한 호화도가 낮게 나타나 결과적으로 높은 노화도를 반영하여 DSC에 의한 노화특성과 상반된 결과를 나타내 두 방법간의 상관관계는 예상하기 매우 어려웠다. 그러나 두가지측정방법 모두에 의해 쌀의 종류에 관계없이 냉장저장의 경우 노화가 쉽게 일어났고 저장 일수에 따라 노화도가 증가했음이 밝혀졌다 즉 아밀로오스나 아밀로펙틴 함량이 같은 떡시료들간에서는 노화가 많이 일어날 수록(높은 엔탈피값) $\beta$-amylase와 pullulanase에 대한 효소반응성은 감소하였다. 본 연구의 저장조건에서는 효소소화법이 DSC를 이용한 방법 보다 비교적 예민하게 떡에 대한 노화도의 차이를 감지할 수 있었다.

• 한국식품조리과학회지
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• 제14권2호
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• pp.133-139
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• 1998

The aim of this study was to assess University students' consumption pattern of Korean rice cakes and to analyze the preference of Korean rice cakes by their demographic backgrounds. The results of this study will be useful information for systematic development and wide distribution of Korean rice cake as a traditional Korean food. A self completed survey of 392 University students in Seoul was undertaken and detailed information was collected. The survey questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Approximately half of the students were male (52.6%) with the average age of 21.1 years old. Most of the respondents (92.3%) were from nuclear families. The consumption frequency rate showed that 38.8% students had Korean rice cake once or twice a month followed by once a week (29.8%), once per six months (21.7%), and once per two months (8.2%). Ingeolmi received the highest preference score (4.15), whereas Duteopteok had the lowest score (0.18). The correlation coefficient for paired samples between students' preference of Korean rice cake and their knowledge of them was 0.827, showing statistically strong positive correlation between them.

• 동아시아식생활학회지
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• 제17권6호
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• 한국작물학회지
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• 제38권1호
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• pp.85-97
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• 1993

문헌을 통하여 우리나라 전통 쌀가공 식품의 분류 및 역사적 배경에 관해서 고찰하였으며, 1970년부터 1992년 9월까지 각종 학술지에 개제된 연구논문을 중심으로 하여 쌀가공 식품 중 병 과류에 대한 최근의 연구동향에 관해서 고찰하였다. 문헌에 기술된 쌀가공 식품은 죽류ㆍ밥류ㆍ떡류ㆍ주류ㆍ과자류ㆍ음청류ㆍ조미료류 등으로 구분할 수 있었다. 죽류 및 밥류는 첨가재료와 품질 특성에 따라 7-8종류이었다. 떡류는 제조방법의 특성에 따라 증기로 찐것(증병유), 찐것에 물리적 힘을 가하여 쳐서 만든 것(도병유), 모양을 만든 후 찌거나 삶은 것(단자병류), 기름에 지진 것 (유전병유), 발효 후 찐 것(이병류) 등으로 구분할 수 있으며 모두 81종류이었다. 주류는 출원 문헌에 의한 시대적인 구분으로써 정리하였으며 약90여종에 달하였다. 과자류는 5종류, 음청류는 9종류이었고, 조미료류에 관해서는 구체적인 명칭이 언급된 문헌이 없었다. 쌀로 제조되는 전통 병과류 중에서 우리 전통 떡에 관한 최근 연구 논문은 27편에 불과하였으며, 가장 빈번하게 연구되어진 것은 백설기와 증편이었다. 보고 되어진 논문의 대부분이 제조방법에 대한 단편적인 연구들이었다. 전통 떡류의 다양화 및 고급화를 위해서는, 제조과정 중의 이화학적 성질 변화 및 품질특성과 저장수명에 대한 다각적인 연구가 필요하다고 생각되어진다. 한편 쌀로 만든 한과 중에서 연구가 수행되어진 품목으로는 유과(강정)뿐이며 연구 논문은 14편이었다.

• Food Science and Biotechnology
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• 제14권2호
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• pp.196-199
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• 2005

Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.530-536
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• 2007

설탕의 50%를 이소말토올리고당 또는 프락토올리고당으로 대체한 쌀스폰지케이크의 품질 특성을 검토하였다. 올리고당을 사용한 스폰지케이크는 설탕만 사용한 대조군 스폰지케이크에 비해 반죽의 점도는 높고 비중은 낮았다. 올리고당 사용시 스폰지케이크의 굽기 손실은 감소하고 수분함량, 비체적, 부피 지수는 증가하였다. 스폰지케이크 표면 및 내부의 L값은 올리고당을 사용한 스폰지케이크가 대조군에 비해 낮아 더 어두운 스폰지케이크가 만들어진 것을 알 수 있었다. 올리고당을 사용한 스폰지케이크는 대조군에 비해 견고성, 씹힘성, 부서짐성이 낮아졌다. 관능검사에 의하면 올리고당을 사용한 스폰지케이크는 대조군에 비해 표면의 색이 진하고 단맛이 약하며 더 부드럽고 더 촉촉한 것으로 평가되었다. 선호도는 올리고당을 사용한 스폰지케이크가 대조군에 비해 높았으며 이소말토올리고당을 사용한 스폰지케이크가 가장 높은 선호도를 나타내었다.