Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on the Standardization and Physicochemical Property for Non-waxy Gyungdan Adapted with Mechanically Impacting Technology

기계적 충격기술을 적용한 멥쌀 경단의 규격 표준화 및 품질특성에 대한 연구

  • Han, Seo-Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Park, Hye-Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Shin, Dong-Sun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Kyung-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Han, Gwi-Jung (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 한서영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박혜영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 신동선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 한귀정 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2012.11.12
  • Accepted : 2013.02.14
  • Published : 2013.02.28
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Abstract

The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of $20^{\circ}C$ and up to 70 days at the storage of $-20^{\circ}C$. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.

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