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KMID : 1011620130290010029
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 1 p.29 ~ p.36
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Study on the Standardization and Physicochemical Property for Non-waxy Gyungdan Adapted with Mechanically Impacting Technology
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한서영:Han Seo-Young
박혜영:Park Hye-Young/신동선:Shin Dong-Sun/김경미:Kim Kyung-Mi/한귀정:Han Gwi-Jung
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Abstract
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The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of 20℃ and up to 70 days at the storage of -20℃. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.
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KEYWORD
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mechanically impacting technology, Gyungdan, standardization, non-waxy rice, meal replacement
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