Acidic and steaming treatments of tteokbokki rice cake to improve its microbial and textural properties

떡볶이 떡의 미생물 안전성 및 식감 향상을 위한 유기산과 증숙 처리

  • 천희순 (서울향료(주) 기술연구소) ;
  • 조원일 (씨제이제일제당(주) 식품연구소) ;
  • 이수진 (서울향료(주) 기술연구소) ;
  • 정명수 (이화여자대학교 식품공학과) ;
  • 최준봉 (수원대학교 호텔관광대학원)
  • Received : 2017.04.30
  • Accepted : 2017.07.24
  • Published : 2017.10.31


To improve the storage and firmness of Tteokbokki tteok Korean-style rice cakes with spicy sauce, steaming of the rice dough, soaking of the rice cake in acidic solution, and heat sterilization were conducted sequentially. The untreated control could be stored for 1 month under cold conditions, but this was extended to 10 months at room temperature ($15-30^{\circ}C$) after immersion in lactic acid solution (pH 4.0) for 20 min and heating to $100^{\circ}C$ for 30 min. The mechanical strength, which was related to firmness, was significantly increased to $11.4kgm/s^2$ compared with the untreated rice cakes ($8.8kgm/s^2$, p<0.05) and the overall descriptions of the sensory evaluation, including texture, was significantly higher than the control (p<0.05). The average size of the pores in the treated rice cakes was smaller than that of the conventional sample and the texture was improved as a result of decreased starch elution from smaller pores.


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