Effects of Sucrose Immersion on the Rehydration Characteristics of Freeze Dried Mooks

전처리가 동결건조묵의 재수화 특성에 미치는 영향

  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Taegu) ;
  • Hwang, Jung-Shub (Department of Food Science and Technology, Catholic University of Taegu)
  • 윤광섭 (대구가톨릭대학교 식품공학과) ;
  • 황정섭 (대구가톨릭대학교 식품공학과)
  • Published : 2001.08.01

Abstract

The objectives of this study are to establish efficient pretreatment concentration and rehydration process for the production of the high quality of freeze-dried Mook, a traditional gel food in Korea, as an instant food. Effect of immersion in sucrose solution as pretreatment before freeze-drying on the rehydration efficiency and quality characteristics was studied. The rehydration efficiency of non-treated Mook was the highest. The rehydration efficiency increased as the concentration of sucrose increased. The texture of rehydrated Mook treated in sucrose solution was decreased with increase in rehydration temperature. The Mook treated at 60% sucrose solution was somewhat similar to the market selling Mook in the quality and the treatment prevented color and texture degradation.