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KMID : 0665220180310050737
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 5 p.737 ~ p.750
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Effect of Acid Soaking and Thermal Sterilization on the Shape and Quality Characteristics of Tteokbokki Rice Cake
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Jung Hwa-Bin
Yu Chae-Rin
Park Hyeon-Woo
Yoon Won-Byong
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Abstract
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Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and 95℃. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and 95℃ was an optimum condition for the SP.
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KEYWORD
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Tteokbokki rice cake, pH , sterilization , acid soaking , F-value
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