• 제목/요약/키워드: Korean Rice cake

검색결과 545건 처리시간 0.028초

광주와 전라남도의 음식문화 연구 (I) - 일상식 - (Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday -)

  • 김경애;정난희;전은례
    • 한국가정과학회지
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    • 제5권2호
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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산침지와 가열 살균이 떡볶이 떡의 형상 변화와 품질 특성에 미치는 영향 (Effect of Acid Soaking and Thermal Sterilization on the Shape and Quality Characteristics of Tteokbokki Rice Cake)

  • 정화빈;유채린;박현우;윤원병
    • 한국식품영양학회지
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    • 제31권5호
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    • pp.737-750
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    • 2018
  • Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and $95^{\circ}C$. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and $95^{\circ}C$ was an optimum condition for the SP.

모시대 분말을 첨가한 설기떡의 품질 특성 (Quality Characteristics of Sulgidduk with Adenophora remotiflora Powder)

  • 정정숙;신승미;김애정
    • 한국식품영양학회지
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    • 제23권2호
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    • pp.147-153
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    • 2010
  • Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

습식제분 쌀가루의 첨가가 옐로 레이어 케이크의 이화학 특성과 소비자 기호도에 미치는 영향 (Effects of the Substitution of Wet-Milled Rice Flour for Wheat Flour on the Physicochemical Properties and Acceptability of Yellow Layer Cake)

  • 김지영;전재은;이인선
    • 한국식생활문화학회지
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    • 제36권5호
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    • pp.492-501
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    • 2021
  • This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levels of wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and 45% (RF-45 group) of wheat flour (WF) to manufacture yellow layer cakes. The substitution of WF with RF showed no significant effect on the pH but decreased the specific gravity and viscosity of the batter. Baking loss rates ranged from 4.65% to 5.03%, showing no significant difference among samples. In the color measurement, the experimental groups showed higher redness (a) and yellowness (b) than the control group (p<0.05). The experimental groups showed lower gumminess and chewiness than the control group. According to the results of intensity measurement of sensory properties, the RF-30 and RF-45 groups showed stronger intensities for darkness, sweetness, moistness and softness than the control group. The acceptance test found that the RF-45 group had significantly higher or similar results for all acceptance attributes than the control group. These results indicate that RF addition as a replacement of WF at a ratio of 45% is optimal for producing yellow layer cakes.

쌀겨 분말을 첨가한 스폰지 케이크의 품질특성 (Quality Characteristics of Sponge Cake added with Rice Bran Powder)

  • 권민석;이명호
    • 한국조리학회지
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    • 제21권3호
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    • pp.168-180
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    • 2015
  • 본 연구에서는 쌀겨의 이용을 확대하고자 제과 제빵 제품을 활용한 스펀지 케이크를 제조하기 위해 예비실험으로 쌀겨의 첨가량을 수정 보완하였다. 맛과 색깔 및 스펀지 케이크의 상품성에 적합한 첨가량을 고려하여 첨가량을 결정하여 박력분에 각각 0%, 5%, 10%, 15%, 20%의 쌀겨 분말을 첨가하여 스펀지 케이크를 제조하여 품질 특성을 살펴봄으로써 신제품 개발 가능성의 기초 자료를 제공하여 쌀겨의 이용률을 증대시키고자 반죽의 pH와 비중, 스펀지 케이크의 수분함량 부피지수 및 대칭성지수, 색도, 조직감, 관능검사 등을 분석하였다. 쌀겨 분말의 일반성분은 수분의 경우 9.50%이며, 단백질은 15.51%, 지방은 18.12%, 탄수화물은 48.17%, 회분은 8.70%로 나타났다. 반죽의 pH의 경우, 쌀겨의 첨가량이 증가함에 따라 유의적으로 낮아지는 경향을 보였으나, 비중은 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 나타냈다. 명도의 경우, 쌀겨 분말 0% 첨가군이 83.41로 가장 밝게 나타났고, 쌀겨 분말 20% 첨가군이 74.76으로 가장 어둡게 나타났으며 대조구와 유의적인 차이를 보였을 뿐 첨가군 간에는 유의적인 차이를 보이지 않았고, 경도의 경우 유의적으로 증가하는 경향을 보였다. 반면, 점착성(gumminess)과 씹힘성(chewness)의 경우 쌀겨 분말 첨가량이 증가함에 따라 점착성은 유의적으로 증가하는 경향을 보였다. 탄력성(springiness)의 경우는 첨가량의 변화에 따라 유의적인 차이를 보이지 않았다. 관능평가 결과, 외관, 색, 향, 부드러움에 있어서는 쌀겨 분말 0% 첨가군에서 가장 높게 평가되었으며, 10% 첨가군까지는 대조구와 유의적인 차이가 없게 나타났다. 맛의 경우는 쌀겨 분말 0% 첨가군이 5.25로 평가된 반면, 쌀겨 분말 첨가량에 따라 유의적으로 맛이 감소하는 경향을 보였다. 전반적인 기호도의 경우 쌀겨 분말 0% 첨가군이 5.00으로 가장 높게 평가 되었으며, 5~15% 첨가군까지는 유의적인 차이가 없이 평가되었으나 쌀겨 분말 20% 첨가군이 2.87로 전반적인 기호도가 가장 낮게 평가되었다. 따라서 쌀겨 분말을 첨가한 스펀지의 제조는 색, 향기, 조직감, 전반적인 기호도를 살펴보았을 때, 대조군과 유의적인 차이를 보이지 않는 쌀겨분말 10% 첨가까지 스펀지 케이크의 물리적, 관능적 특성을 만족시킬 수 있는 첨가량임을 확인할 수 있었다.

시판 밀가루를 첨가한 가래떡의 노화 지연효과 (Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok))

  • 권순성;오선민;김희윤;배지은;예상진;김병용;허남윤;최성원;김창남;백무열
    • 한국식품과학회지
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    • 제51권1호
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    • pp.48-51
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    • 2019
  • 시판 밀가루 들을 가래떡에 첨가하여 노화를 지연시키는 최적농도를 확인하였다. 밀가루 첨가에 따른 가래떡의 노화 지연효과는 모든 시판 밀가루에서 거의 유사하게 나타나 큰 차이를 보이지 않았다. 한편 가래떡의 노화를 지연시킬 수 있는 밀가루의 최적 첨가량으로 알려져 있는 0.7% (w/w)는 냉장 혹은 냉동 보관이 아닌 상온 보관 시 3일 이후부터는 가래떡의 형태를 유지하지 못하고 분해되는 문제로 인해 적합하지 못한 첨가량으로 나타났다. 추가적으로 최적 첨가량을 확인한 결과 0.2% (w/w) 첨가가 경도와 외관을 종합적으로 고려하였을 때 상온 저장 시 가장 적합한 농도로 판단되었다.

커피설기의 재료배합비에 따른 품질 특성 및 상품화 방안 (Quality Characteristics of Coffee-sulgi(rice cake) with Different Ratios of Ingredients and Commercial Scheme)

  • 서한석;김세희;한복려;황인경
    • 한국식품조리과학회지
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    • 제20권2호
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    • pp.170-179
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    • 2004
  • The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.

떡국 떡의 품질유지에 미치는 변형기체포장(MAP) 효과 (Effect of Modified Atmosphere Packaging on Quality Preservation of Rice Cake (Ddukgukdduk))

  • 정수연;안덕순
    • 한국포장학회지
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    • 제28권1호
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    • pp.9-14
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    • 2022
  • Packages of different atmospheres (air (control), 100% CO2, vacuum, and vacuum + O2 absorber) were prepared for 0.4 kg rice cake (ddukgukdduk) using gas-barrier plastic film and stored at 10℃ for 11 days. The stored products were evaluated in their packages atmosphere, total aerobic bacteria, yeast and molds, texture and sensory quality during storage period. In the air package, the O2 concentration decreased from initial 21% to 16% on storage 4 days and the CO2 concentration increased to 23% on storage of 11 days, which resulted from the growth of microorganisms. CO2 concentration decreased from initial 98% to 36% on storage 11 days in the 100% CO2 package. It is reasoned that CO2 was dissolved into the product reducing the volume of the package. Vacuum and vacuum +O2 absorber package maintained shrunk vacuum condition until 11 days of storage. Total aerobic bacteria count increased significantly in the control package (6.41 log (cfu/g) after 11 days) compared to the 100% CO2 package (4.96 log (cfu/g) after 11 days). Yeast and molds were 6.66 in control package, 3.43 in 100% CO2 package, 4.66 in vacuum package, and 3.78 in vacuum + O2 absorber package after 11 days. There was no significant difference between control and the other treatments for the texture of the stored products. Sensory quality was the worst in control package on the storage of 8 days. All treatment groups except control improved the quality preservation, but vacuum and vacuum + O2 absorber packages suffered from cracking of the product. Thus 100% CO2 flushing is suggested as a desired packaging condition.

우메기떡의 재료 배합비에 따른 Texture특성 (Sensory and mechanical characteristics of woomegi Dduck)

  • 이효지;정선숙
    • 한국식품조리과학회지
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    • 제11권3호
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    • pp.237-243
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    • 1995
  • "Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20% rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30$m\ell$, or boiling water 25$m\ell$, sugar 10g.

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수침시간을 달리한 대추인절미의 텍스처 특성 (Sensory and Mechanical Characteristics of Daechu Injeolmi by Various Soaking time of glutinous rice)

  • 홍진숙
    • 한국식품조리과학회지
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    • 제18권2호
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    • pp.211-215
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    • 2002
  • This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times (2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20$^{\circ}C$. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.