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KMID : 0380620180500020186
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 2 p.186 ~ p.190
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Processing optimization of soybean sprouts pre-treatment for manufacturing frozen Kongnamul-Bibimbap product
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Lee Eun-Jung
Ramachandraiah Karna
Hong Geun-Pyo
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Abstract
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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±21 g), larger diameter (1.58±0.14 mm), and less weight loss (13.4±3.0%) of soybean sprouts during cooking of frozen product than those from the control process (498±24 g, 1.35±0.13 mm, and 16.0±1.7%, respectively) (p<0.05).
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KEYWORD
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frozen product, soybean sprout, pre-treatment, physical properties
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