Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods

주정처리와 수분-열처리 떡볶이 떡의 저장기간에 따른 품질 특성

  • Choi, Hae-Yeon (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Kim, Jin-Seong (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Go, Eun-Seong (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Woo, Hye-Eun (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Park, Jong-Dae (Research Group of Food Processing, Korea Food Research Institute) ;
  • Sung, Jung-Min (Research Group of Food Processing, Korea Food Research Institute)
  • 최해연 (공주대학교 외식상품학과) ;
  • 김진성 (공주대학교 외식상품학과) ;
  • 고은성 (공주대학교 외식상품학과) ;
  • 우혜은 (공주대학교 외식상품학과) ;
  • 박종대 (한국식품연구원 가공공정연구단) ;
  • 성정민 (한국식품연구원 가공공정연구단)
  • Received : 2021.05.25
  • Accepted : 2021.06.30
  • Published : 2021.06.30
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Abstract

This study sought to investigate the effects of heat-moisture treatment (HMT) and ethanol treatment (EOH) for improving the quality and storage stability of Tteokbokki Tteok. The quality characteristics were evaluated by moisture, pH, color, texture profile analysis, and observing the microbial properties after the heat-moisture treatment or ethanol treatment. As the storage period increased, the moisture content of Tteokbokki Tteok tended to decrease except for the HMT group (p<0.05) while the pH did not show significant variation except for the EOH group (p<0.05). While measuring the color, the L-value tended to increase in all groups during the storage period. The a-value and the b-value showed the highest values in the HMT group and the control (CON) group, respectively. In the texture profile analysis, all groups showed a significant tendency to increase levels of hardness and chewiness as the storage period increased (p<0.05). The HMT group showed an increase in hardness and adhesiveness, which are characteristics of the HMT treatment. The results of examining the microbial properties of Tteokbokki Tteok showed that the total microbial count in the HMT group was 4.52 on the 8th day of storage, which was lower than the level in the CON group and the EOH group on the 4th day of storage. Yeast and mold were not measured during the storage period. Thus the results of this study showed that when manufacturing Tteokbokki Tteok, the heat-moisture treatment of rice powder increased the storage stability by delaying microbial growth and also had positive effects on quality.

Keywords

Acknowledgement

This research was supported by Agri-Food Export Business Model development Program (319090-3) and Innovative Food Product and Natural Food Materials Development Program (319044-3) by the Ministry of Agriculture, Food and Rural Affairs (MAFRA).

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