Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Number of Extrusions on Topokkidduk Quality

압출성형 횟수를 달리한 떡볶이 떡의 품질특성

  • Kang, Ho-Jin (Korea Food Research Institute) ;
  • Kum, Jun-Seok (Korea Food Research Institute) ;
  • Jung, Ji-Hae (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University) ;
  • Lim, Jae-Kag (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University)
  • 강호진 (한국식품연구원) ;
  • 금준석 (한국식품연구원) ;
  • 정지혜 (한국산업기술대학교 생명화학공학과) ;
  • 임재각 (한국산업기술대학교 생명화학공학과)
  • Received : 2011.08.29
  • Accepted : 2011.11.04
  • Published : 2011.11.30
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Abstract

We investigated the quality of Topokkidduk created by an increasing number of extrusions (1,2, and 3 passes) using an extruder. The moisture content significantly increased with an increasing number of extrusions. The moisture content of Topokkidduk was highest at 50.8% (p<0.05) after 3 extrusions. A texture analyzer revealed that the hardness and chewiness of Topokkidduk was reduced and the cohesiveness was increased after more extrusions. Also, water absorption was reduced and solid content was increased after more extrusions. A sensory evaluation revealed that Topokkidduk after 2 extrusions (6.42 score) seemed better than other samples. Therefore, the moisture content, texture and sensory evaluation of Topokkidduk were most suitable after 2 pass extrusions.

압출성형기(extruder)로 떡볶이용 떡을 제조할 시 떡의 수분 및 조직감에 가장 큰 영향을 미칠 것으로 판단되는 압출성형 횟수를 각각 달리하여 떡을 제조하였고 제조된 떡의 품질 특성을 확인해보았다. 수분함량은 압출성형 횟수가 증가할수록 유의적으로 증가하여 3회 압출 성형한 떡이 50.8%로 수분함량이 가장 높았다. 기계적인 조직감에서 경도와 씹힘성은 압출성형 횟수가 증가할수록 유의적으로 감소하였다(p<0.05). 고형물 용출량과 수분흡수율을 측정한 결과 압출횟수가 늘어날수록 고형물용출량은 증가하였고 반대로 수분흡수율은 감소하였다. 관능검사를 실시한 결과 전반적인 기호도는 1회 압출 성형한 떡이 촉촉한 정도와 부착성의 값이 약하고 경도는 강하여 가장 낮은 기호도를 나타낸 반면 3회 압출 성형한 떡은 경도가 가장 낮았고 부착성은 가장 높은 것으로 나타났다. 경도와 부착성이 적절하게 조화를 이룬 2회 압출 성형한 떡이 전반적인 기호도가 6.42로 가장 높게 나타났다. 따라서 압출성형기로 떡볶이 떡을 제조 시 압출성형 횟수 2회가 떡의 수분함량, 조직감 및 전반적인 기호도가 높게 나타났다.

Keywords

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