A Study on the Texture of Injeolmi by Cooking Method

제조 방법에 따른 인절미의 Texture에 관한 연구

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.