Browse > Article

Quality Characteristics of Jeung-Pyun on the Addition Ratio of Pigmented Rice and Fermentation Methods  

신은하 (두산 R&D Center)
이재경 (건양대학교 식품생명공학과)
Publication Information
Korean journal of food and cookery science / v.20, no.4, 2004 , pp. 380-386 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics of Jeung-Pyun with respect to the addition ratio of pigmented rice and fermentation method. As the mont of pigmented rice was increased, the moisture content of the products added with yeast tended to increase more than those made in the traditional way. Regardless of fermentation method, L value and b value of Jeung-Pyun without pigmented rice were higher than those of Jeung-Pyun with pigmented rice, for which the values were significantly low. The samples with 5% or 10% pigmented rice had a high degree of expansion. The other samples showed no visible difference. The hardness, cohesiveness, springiness and chewiness tended to decrease. On the other hand, the adhesiveness was increased. In both fermentation methods, as the amount of pigmented rice was increased, the gelatinization degree was raised. In sensory evaluation, the characteristics of Jeung-Pyun with 30% pigmented rice were very poor, except for the characteristics on pore uniformity. The other samples and both fermentation methods were hardly different.
Keywords
pigmented rice; Jeung-Pyun; fermented method; quality characteristics;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Cho, JA and Cho, HJ : Quality properties of Injulmi made with black rice. Korean J. Soc. Food Sci., 16(3):226, 2000
2 Choi, SW, Kang, WW, Osawa, T and Kawakishi, S : Antioxidative activity of crysanthemin in black rice hulls. Foods and Biotech., 3(4):233, 1994
3 Cho, MH, Paik, YS, Yoon, HR, and Hahn, TR : Chemical structure of the major color component from a Korean pigmented rice variety. Agri.Chem. Biotech, 39:304, 1996
4 김기숙 : 조리과학실험. 교학연구사, 38, 1999
5 Ha, TY, Park, SH, Lee, SH and Kim, DH : Gelatinization properties of pigmented rice varieties, Korean J. Food Sci. Technol., 31:564, 1999   DOI   ScienceOn
6 Chun, HK : Effect of Various Fermenting Aids on the Quality of 'Jeung-pyun'. Sookmyung Women's University Ph.D dissertation, 1992
7 Lee, JK, Kim, KS and Lee, GS : Effects of addition ratio of reddish-brown pigmented rice on the quality characteristics of seolgiddeok. Korean J. Soc. Food Cookery Sci., 16(6):507, 2000
8 최해춘 외 5인 : 유색미 이용 천연색소 개발 및 산업적 활용. '94년도 과기처 선도기술개발과제 제1차 년도 연차보고서, 1995
9 Jung, DS, Lee, FZ and Eun, JB : Quality properties of bread made of wheat flour and black rice flour. Korean J. Food Sci. Technol., 34(2):232, 2002
10 Lee, JK : Characteristics of Quality and Frozen Storage of the Seolgiddeok and Cooked rice Affected by the Different Kinds of Pigmented rice and its Addition Ratio. Chungang University Ph.D dissertation, 2000
11 Kim, MS, Hahn, TR and Yoon, HH : Saccharification and sensory characteristics of Sikhe made of pigmented rice. Korean J. Food Sci. Technol., 31(3):672, 1999
12 Yoon, HH, Paik, YS, Kim, JB and Hahn, TR : Identification of anthocyanins from Korean pigmented rice. J. Korean Soc. Agric. Chem. Biotechnol., 38(6):581, 1998
13 김진숙 : 특수미 이용조리가공식품개발. 농촌생활과학, 18권 4호, 1997년
14 Kamoi, I, Shinozaki, T, Matsumoto, S, Tanimula, S and Obara, T : Changes of gelatinization degree and physical properties of stored gelatinized rice after cooking. Nippon Shokuhin Kogyo Kokkaish, 25(8): 11, 1978
15 Park, MK, Lee, JM and Park, CH : Comparisons on the Quality Characteristics of Pigmented Rice CholPyon with Those of Brown and White Rice. Korean J. Soc. Food Sci. 18(5):471, 2002
16 Lee, YS, Jung, HO and Rhee, CO : Quality Characteristics of Yukwa Prepared with Pigmented Rice. J. Soc. Food Sci. 18(5): 529, 2002
17 Yoon, JM, Cho, MR, Hahn, TR, Paik, YS and Yoon, HR : Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants. Korean J. Food Sci. Technol., 29:211, 1997