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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

Abstract

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).

Keywords

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

Acknowledgement

Supported by : 농림수산식품기술기획평가원

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