Study on the Quality Characteristics of Polished Rice, Brown Rice and Black Rice Jeolpyeon by the Addition of Astringent Persimmon Concentrate

떫은 감 농축액을 첨가한 백미${\cdot}$현미${\cdot}$흑미 감절편의 품질특성에 관한 연구

  • Kang, Yang-Sun (Department of Culinary & Foodservice Management, Sejong University) ;
  • Chae, Kyung-Yeon (Department of Human Life Science, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & Foodservice Management, Sejong University)
  • 강양선 (세종대학교 조리외식경영학과) ;
  • 채경연 (세종대학교 생활과학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Published : 2007.02.28


The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown rice, and black rice) flour in the preparation of GamJeopyeon (persimmon rice cake). The moisture contents of polished rice, brown rice, and black rice persimmon Jeolpyeon were 50.37${\sim}$51.65%, 49.52${\sim}$52.44%, and 48.82${\sim}$51.87%, respectively. With increasing astringent persimmon content, the L value of all of the Jeolpyeon decreased, whereas the values of polished rice and brown rice persimmon Jeolpyeon increased. The b values of polished rice, brown rice, and black rice persimmon Jeolpyeon were the highest at addition levels of 8%, 4%, and 12%, respectively. In the mechanical textural evaluation, the hardness of polished rice and brown rice, persimmon Jeolpyeon decreased with increasing astringent persimmon concentrate content during storage time, and was the highest at the 0% addition level in black rice Jeolpyeon after 2 days storage. In the sensory evaluation, the overall acceptability of polished rice, brown rice, and black rice persimmon Jeolpyeon was higher at 4, 8, 12, and 16% compared to the 0% addition level. According to the above study. Jelopyeon made with the addition of up to 16% astringent persimmon concentrate to polished rice, brown rice, and black rice flour was found to be the best recipe in terms of overall acceptability and textural qualities.


  1. 김우정, 구경형. 2001. 식품관능검사법. 효일 출판사, 서울. pp 74-94
  2. 윤서석. 1990. 한국음식(역사와 조리). 수학사, 서울 pp. 11, 317
  3. Ahn GJ. 2005. Quality characteristics of the Chol-pyon added tapioca powder. The Korean Journal of Culinary Research 11(3) : 179-189
  4. AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Washington, DC, pp 777-784
  5. Bae SM, Park KJ, Kim JM, Shin DJ, Hwang YI, Lee SC. 2002. Preparation and characterization of sweet persimmon wine. J Korean Soc Agric Chem Biotechnol. 45(2) : 66-70
  6. Cha WS, Baek SK, Na KM, Park JH, Oh SL, Lee WY, Chun SS, Choi UK, Cho YJ. 2003. Changes of physicochemical characteristics during the preparation of persimmon pickles. J Korean Soc Agric Chem Biotechnol 46(4) : 317-322
  7. Choi EH, Kim MK. 2003. Effects of different moisture addition and sugar on the quality of Nokcha-Julpyun. Korean J Food Culture 18(1) : 28-36
  8. Chun YK, Choi HS, Cha BS, Oh HI, Kim WJ. 1997. Effect of enzymatic hydrolysis on the physicochemical properties of persimmon juice. Korean J Food Sci Technol 29(2) : 198-203
  9. Chung JY, Kim KH, Shin DJ, Son GM. 2002. Effects of sweet persimmon powder on the characteristics of bread. J Korean Soc Food Sci Nutr. 31(5) : 738-742
  10. Ha TY, Park SH, Lee CH, Lee SH. 1999. Chemical composition of pigmented rice varieties. Korean J Food Sci Technol 31(2) : 336-341
  11. Hong JS. 2002. Quality characteristics of daechu injeolmi prepared by addition of jujube powder. Korean J Soc Food Sci Nutr 31(4) : 642-647
  12. Hong JS, Chae KY. 2005. Physicochemical characteristics and antioxidant activity of astringent persimmon concentrate by boiling. Korean J Food Cookery Sci 21(5) : 709-716
  13. Hong JS, Kim MA. 2005a. Effects of astringent persimmon paste on quality properties of Injeolmi. J Korean Soc Food Sci Nutr 34(8) : 1232-1238
  14. Hong JS, Kim MA. 2005b. Quality characteristics of Sulgiduck by the addition of astringent persimmon paste. Korean J Food Cookery Sci 21(3) : 360-370
  15. Hwang YJ, Kim KO. 2004. A study of functional Jeolpyon prepared with silk protein. Korean J Human Ecology 7(1) : 43-50
  16. Jeong YJ, Seo JH, Lee GD, Lee MH, Yoon SR. 2000. Changes in quality characteristics of traditional Kochujang prepared with apple and persimmon during fermentation. J Korean Soc Food Sci Nutr. 29(4) : 575-581
  17. Kim AJ, Lim YH, Kim MW, Kim MH, Woo KJ. 2000. Mineral contents and preparation by adding mulberry leaves powder. Korean J Food Sci 16(4) : 311-315
  18. Kim CS, Chung SK. 2001. Quality characteristics of bread prepared with the addition of persimmon peel powder. Korean J Postharvest Sci Technol 8(2) : 175-180
  19. Kim GY, Kang WW, Choi SW. 1999. A study on the quality characteristics of Sulgiduk added with persimmon leaves powder. J East Asian Soc Dietary Life 9(4) : 461-467
  20. Kim JG. 1995. Nutritional properties of Chol-pyon preparation by adding mugwort and pine leaves. Korean J Soc Food Sci 11(5) : 446-455
  21. Kim JG, Choi HS, Kim WJ, OH HI. 1999. Physical and sensory characteristics of persimmon jam prepared with enzyme treated persimmon juice. Korean J Soc Food Sci 15(1) : 50-54
  22. Kim MH, Park MW, Park YK, Jang MS. 1994. Effect of addition of Surichwi on quality characteristics of Surichwijulpyun. Korean J Soc Food Sci 10(2) : 94-98
  23. Kim MJ, Oh SL 1999. Effect of pre-treatment methods on the quality improvement of persimmon leaf tea. Korean J Postharvest Sci Technol 6(4) : 435-441
  24. Kim SK, Lee GD, Chung SK. 2003. Monitoring on fermentation of persimmon vinegar from persimmon peel. Korean J Food Sci Technol 35(4) : 642-647
  25. Lee CH, Maeng YS. 1987. A literature review on Korean rice-cakes. Korean J Dietary Culture 2(2) : 117-132
  26. Lee GD, Jeong YJ, Seo JH, Lee MH. 1998. Establishment of optimum recipe on persimmon chokochujang using persimmon vinegar and Kochujang. J East Asian Soc Dietary Life 8(3) : 309-315
  27. Lee HJ, Cha GH, Park JH. 2004. Quality characteristics of injeulmi by different ratios of kugija(Lycii fructus) powder. Korean J Soc Food Cookery Sci 20(4) : 409-417
  28. Lee HS, Jang MS. 2005. A study on quality characteristics and storage of Julpyun affected by Chungmirae (Smilax china L.) leaf powder. Korean J Food Cookery Sci 21(4) : 482-489
  29. Lee JY, Koo SJ. 1994. A study on the effect of dietary fibers on quality of Julpyun. Korean J Soc Food Sci 10(3) : 267-276
  30. Lee SM, Cho JS. 2001. Sensory and mechanical characteristics of surichwi-injeulmi by adding surichwi contents. Korean J Soc Food Sci 17(1) : 1-6
  31. Lee WJ, Jung JK. 2002. Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. Korean J Culinary Research 8(3) : 267-278
  32. Lim YS. 1985. Studies on the quality of dried persimmons. J Korean Soc Food Nutr. 14(3) : 349-252
  33. Min BY, Oh SL. 1975. Studies on the CA storage of sweet persimmon in polyethylene film pack. Korean J Food Sci Technol 7(3) : 128-135
  34. Nam SH, Kang MY. 1998. Comparison of inhibitory effect of rice bran-extracts of the colored rice cultivars on carcinogenesis. Agric Chem Biotechnol 41(1) : 78-83
  35. Oh SL, Kim SS, Moon KD. 1995. Studies on Development of drying technology of astringent persimmon and its processed products for industrialization. Horticultral Insitute. pp 113-160
  36. Paik JK, Kim JM, Kim JG. 2005. Textural and sensory properties of Jeolpyon added with buckwheat. Korean J Food Culture 20(6) : 715-720
  37. ark MK, Park CH. 2002. Comparisons on the quality characteristics of pigmented rice Cholpyon with those of brown and white rice. Korean J Soc Food Cookery Sci 18(5) : 471-475
  38. Park MW, Kim MH, Jang MH. 1992. Sensory and textural characteristics of Julpyun(Korean traditioned rice cake) as influenced by soaking time of rice. Korean J Soc Food Sci 8(3) : 315-321
  39. Roh YK, Jang SH, Park SH, Byun HS, Sung JJ. 1999. Analysis of distribution properties on astringent (Diospyros KaKi L.). Korean J Postharvest Sci Technol 6(2) : 184-187
  40. Seo JH, Jeong YJ, Kim KS. 2000. Physiological characteristics of tannins isolated from astringent persimmon fruit. Korean J Sci Technol 32(1) : 212-217
  41. Sim YJ. 1994. The contents of amino acids and amylose of Ssooksulgis and Ssookjulpyuns affected by added mugworts. Korean J Food Nutr 7(2) : 144-150
  42. Sohn TH, Choi CJ, Cho RK, Seog HM, Seong CH, Seo OS, Ha YS, Kang JH. 1978. Studies on the utilization of persimmons (part 5) Investigation of the optimum thickness of film bag for poly ethylene film storage of astringent variety. Korean J Food Sci Technol 10(1) : 73-77
  43. Song BH, Kim DY. 1983. Studies on storage of persimmons in salt solution. J Korean Agric Chem Soc 26(3) : 169-176
  44. Woo KL, Lee SH. 1994. A study on wine-making with dried persimmon produced in Korea. Korean J Food Sci Technol 26(3) : 204-212
  45. Yoon GS. 2001. Effect of partial replacement of rice flour black or brown rice flour on textural properties and retrogradation of Julpyun. J Korean Human Ecol 39(1) : 103-111
  46. Yoon SJ. 2000. Retrogradation characteristics of Jeolpyon prepared by different moisture addition. Korean J Soc Food Sci 16(5) : 402-409