Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in the Texture Properties of Glutinous Rice Cake under Various Concentrations of Saccharides and Emulsifiers during Their Storage at 4℃

당류 및 유화제 첨가농도에 따른 찹쌀떡 저장 중 물성 변화

  • Park, Eun-Mi (Department of Food Science & Technology, Pusan National University) ;
  • Kang, Mi-Jeong (College of Pharmacy, Yeungnam University) ;
  • Kim, Han-Soo (Department of Food Science & Technology, Pusan National University) ;
  • Kim, Dong-Seob (Department of Food Science & Technology, Pusan National University) ;
  • Seong, Jong-Hwan (Department of Food Science & Technology, Pusan National University)
  • Received : 2012.03.02
  • Accepted : 2012.07.27
  • Published : 2012.08.30
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Abstract

Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at $4^{\circ}C$ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

찹쌀떡의 경화 억제 및 저장성 개선을 위하여 대규모 떡 생산업체에서 실제 사용되고 있는 당류 및 유화제를 이용하여 저장 중 물성 변화를 조사하고자 하였다. 이때 유화제 및 당류의 첨가농도는 떡 생산업체에서 사용빈도가 높은 농도를 중심으로 설정하였다. 즉, 찹쌀떡에 첨가한 유화제는 에스피로 0.1, 0.5, 1%로 첨가하였고, 당류로는 설탕을 5, 10, 15%, 저당을 5, 10, 20%, 맥아당을 10, 15, 20%로 각각 첨가하여 찹쌀떡을 제조한 뒤 $4^{\circ}C$에 저장하면서 물성을 측정하였다. 그 결과, 에스피 첨가농도는 0.5%일때, 설탕 첨가농도는 15% 일때, 저당 첨가농도는 20%일때, 맥아당 첨가농도는 10% 일때 저장기간에 따른 물성 변화가 완만하게 일어나고 찹쌀떡의 경화 억제에 효과적인 것으로 나타났다.

Keywords

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