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Optimization for the Preparation of Jeung-Pyun, with Added Paecilomyces japonica Powder, Using a Response Surface Methodology  

박금순 (대구카톨릭대학교 가정관리학과)
윤광섭 (대구카톨릭대학교 식품공학과)
황성희 (대구카톨릭대학교 식품공학과)
조현정 (대구카톨릭대학교 가정관리학과)
김정숙 (대구카톨릭대학교 가정관리학과)
Publication Information
Korean journal of food and cookery science / v.19, no.4, 2003 , pp. 504-510 More about this Journal
Abstract
To optimize the preparation process of Jeung-Pyun, an experiment was derived, using a central composite design, to fmd the optimal mixing conditions. The addition of Paecilomyces japonica powder, the volume of Tak-Ju and the second fermentation time were independent variables, with the pH, volume, color, sensory and texture properties of the Jeung-Pyun selected as response variables. As the Paecilomyces japonica powder and fermentation time were increased, the b values and volume after the second fermentation also increased. The color of the Jeung-Pyun became deeper with increases in the Paecilomyces japonica powder and fermentation time, and was deepest on the addition of 30% Tak-Ju. The pH increased with increasing fermentation time of the Jeung-Pyun, and on the addition of 3% Paecilomyces japonica rapidly increased more than with the other groups. The optimal mixing conditions for the best quality Jeung-Pyun, with restricted conditions above a b value of 3, a color intensity above 3, and a volume of 40mQ and a pH of 4.02-4.04 after the second fermentation, were 4.0%, 20% and 45 mins for the Paecilomyces japonica powder, Tak-Ju and second fermentation time, respectively.
Keywords
Jeung-Pyun; Paecilomyces japonica; Response Surface Methodology;
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