Processing optimization of soybean sprouts pre-treatment for manufacturing frozen Kongnamul-Bibimbap product

냉동 콩나물 비빔밥 제조를 위한 전처리 공정 최적화

  • Lee, Eun-Jung (Faculty of Food Science and Biotechnology, Collage of Life Science, Sejong University) ;
  • Ramachandraiah, Karna (Faculty of Food Science and Biotechnology, Collage of Life Science, Sejong University) ;
  • Hong, Geun-Pyo (Faculty of Food Science and Biotechnology, Collage of Life Science, Sejong University)
  • 이은정 (세종대학교 생명과학대학 식품생명공학전공) ;
  • ;
  • 홍근표 (세종대학교 생명과학대학 식품생명공학전공)
  • Received : 2017.12.15
  • Accepted : 2018.01.18
  • Published : 2018.04.30


This study was investigated changes of physical properties of soybean sprout by changing single or combinations of parameters in each manufacturing process. In blanching, use of sugar solution and decrease of blanching time reduced hypocotyl diameter and weight loss of soybean sprouts. However, single application among parameters in pre-treatment did not induce significant changes in soybean sprout during cooking of frozen product. The control process was blanching with water, seasoning with salt and sugar, and adding cooked rice with mixing type. Combinations of parameters, which were blanching with sugar solution, seasoning with sugar, and adding cooked rice with topping type, induced significantly higher shear force values ($592{\pm}21g$), larger diameter ($1.58{\pm}0.14mm$), and less weight loss ($13.4{\pm}3.0%$) of soybean sprouts during cooking of frozen product than those from the control process ($498{\pm}24g$, $1.35{\pm}0.13mm$, and $16.0{\pm}1.7%$, respectively) (p<0.05).


frozen product;soybean sprout;pre-treatment;physical properties


Supported by : 농림수산식품기술기획평가원


  1. Chae WR, Kim OS, Rha YA. A study on the effect of service quality on customers satisfaction and revisit intention to Jeonju Bibimbap specialty restaurants. Korean J. Culinary Res. 19: 109-118 (2013)
  2. Chung HK, Kim MH, Kim HR, Chung HJ, Woo N. Developing a healthy Korean food menu through Sikryochanyo. Korean J. Food Nutr. 24: 37-53 (2011)
  3. Han YS, Park JY. The microbiological and sensorial properties of frozen bibimbap namul during storage. Korean J. Soc. Food Cookery Sci. 17: 149-155 (2001)
  4. Han KS, Pyo SH, Lee EJ, Lee HA Standardization of the recipe for the large-scale production of Korean cooked rice varieties- Bibimbab, bean sprout Bab and fried rice. Korean J. Food Cookery Sci. 24: 580-592 (2008)
  5. Herrera JR, Mackie IM. Cryoprotection of frozen-stored actomyosin of farmed rainbow trout (Oncorhynchus mykiss) by some sugars and polyols. Food Chem. 84:91-97 (2004)
  6. Jang MY, Jo YJ, Hwang IG, Yoo SM, Choi MJ, Min SG. Physicochemical characterization and changes in nutritional composition of onion depending on different freezing process. J. Korean Soc. Food Sci. Nutr. 43: 1055-1061 (2014a)
  7. Jang MY, Jung YK, Min SG, Cho EK, Lee MY. Effect of freezing and thawing condition on the physical characteristics of blanched bean sprouts as home meal replacement. Korean J. Culinary Res. 20: 235-244 (2014b)
  8. Jin SK, Kim IS, Choi YJ, Park GB, Yang HS, Kim BG. Effect of cryoprotectants on quality properties of chicken breast surimi manufactured by pH adjustment. J. Anim. Sci. Technol. 50: 99-110 (2008)
  9. Jung JY, Lim JH, Jeong EH, Kim BS, Jeong MC Effect of blanching conditions and salt concentrations on the quality properties of Aster scaber. Korean J. Food Preserv. 14: 584-590 (2007)
  10. Kang JS, Cho HR, Han JS, Hur SH. Hot water dipping treatment to improve storage quality of green red pepper. Korean J. Food Preserv. 10: 261-266 (2003)
  11. Kim SH, Kwon SM. The study on selection attributes and expenditures according to the HMR (Home Meal Replacement) customers' lifestyle. J. Hosp. Tour. Studies 9: 16-30 (2007)
  12. Kim JH, Min SG, Choi MJ, Yoo SM, Jo YJ, Chun JY. Effect of various freezing and thawing methods on physicochemical characterization of carrot. Food Eng. Prog. 19: 306-312 (2015)
  13. Kim Y, Seon M, Hong GP. Changes in the quality characteristics of bean sprout, radish, and pork during the unit processing in frozen Bibimbab production. Food Eng. Prog. 21: 332-340 (2017)
  14. Ko YJ, Seal HG, Lee GR, Jeong GI, Ryu CH. Anti-inflammatory effect and antioxidative activities of ingredients used in Bibimbab. J. Life Sci. 23: 213-221 (2013)
  15. Lee HO. Quality characteristics of frozen Aster scaber according to various blanching treatment conditions. M.S. Thesis, Duksung Women's Univ., Seoul, Korea. (2010)
  16. Lee HO, Kim JY, Kim GH, Kim BS. Quality characteristics of frozen Aster scaber according to various blanching treatment conditions. J. Korean Soc. Food Sci. Nutr. 41: 246-253 (2012)
  17. Lee SJ, Kim JM, Kwon OJ, Jeong YJ, Woo SC, Yoon KY. Changes on quality of Acanthopanacis cortex and Arlia elata shoots by blanching conditions and thawing methods. Korean J. Food Preserv. 18: 302-309 (2011)
  18. Ni C, Gong Y, Liu X, Sun CQ, Zhou Z The anti-frozen attribute of sugar solutions. J. Mol. Liq. 247: 337-344 (2017)
  19. Pearce RS. Plant freezing and damage. Ann. Bot. 87: 417-424 (2001)
  20. Shim JB, Jo YJ, Choi MJ, Min SG, Yoo SM, Chun JY. Potential combination of various freezing and thawing techniques applicable for frozen storage of mushroom (Lentinula edodes). Food Eng. Prog. 19: 218-225 (2015)
  21. Suh JH. Changes in physicochemical properties of cryoprotectant treated soybean sprouts during freezing storage. M.S. Thesis. Konkuk Univ., Seoul, Korea. (2017)