한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제32권3호
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  • Pages.226-235
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  • 2019
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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시판 쇠고기 죽의 이화학적 특성

Physicochemical Properties of Commercial Beef Porridge in Korea

  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이춘기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 전용희 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 곽지은 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이진영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 천아름 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부)
  • Park, Hye-Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Choon-Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Jeon, Yong Hee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kwak, Jieun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jin Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Chun, Areum (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mi-Jung (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2019.05.03
  • 심사 : 2019.06.10
  • 발행 : 2019.06.30
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초록

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation (-0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

키워드

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Fig. 1. Photograph of commercial porridge. The above photo is the appearance after filtering the rice with a standard sieve,and the below photo is the appearance of whole product.

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Fig. 2. Glucose production content by starch degradation enzymes in commercial porridge.

Table 1. Product information in commercial porridge

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Table 2. Quality characteristics related to moisture of commercial porridge

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Table 3. Quality characteristics related to viscosity of commercial porridge

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Table 4. Quality characteristics related to starch of commercial porridge

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Table 5. The chromaticity of commercial porridge

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Table 6. Correlation coefficients among quality characteristics related to moisture, viscosity, starch, and chromaticity of commercial porridge

HGSPB1_2019_v32n3_226_t0006.png 이미지

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