• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.212-216
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• 1991

Whipping and bandaekee making process were known to a bottle neck for yukwa(deep-fat fried waxy rice snack) making process. For mechanization of the process, a machine was designed and manufactured with conveyer. Some functions of the machine were compared. The continuous whipping and bandaekee making machine was developed by modification of chopper. The chopper was substituted with specially designed plates and die. The newly designed plates were suitable for continuous whipping of dough and making bandaekee without showing any quality different at the final stage. The width and thickness of bandaekee could be controlled by speed of conveyer. The proper conveyer speed was 87.3 mm/sec when amount of extrudate of dough was 221.8 g/sec (MW 51%) from chopper. A shape of knife and plate among components of chopper was not seriously influenced on whipping effect. Expectable thickness of bandaekee for good quality was $3.0{\sim}3.5\;mm$. The number of passing through the chopper was not effected on yukwa quality·but no whipping showed bulky volume with too soft texture.

• Food Engineering Progress
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• v.14 no.3
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• pp.193-201
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• 2010

The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-${160^{\circ}C}$), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/$cm^{3}$). The breaking strength showed the lowest value of 140 g/$cm^{3}$ in vacuum puffing Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was ${120^{\circ}C}$ heating temperature, 4 min preheating time and 5 min puffing time.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.619-621
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• 1991

A partial replacement($0{\sim}30%$) of non-waxy rice(Samgangbyeo, Tongil type) was attempted in Yukwa(Korean traditional puffed rice cake) preparation. The yukwa prepared with the replacement of non-waxy rice up to 20% level was comparable in quality to the traditional yukwa in view of expansion rate, crispness and hardness followed by sonsory evaluation. Continuous whipping machine for making yukwa bandaekee(rice cake) could be successfully introduced for mass production.