Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study on Freezing Possibility of Jeung-Pyun Batter

증편 반죽의 냉동 가능성에 관한 연구

  • 최원석 (인하대학교 식품영양학과) ;
  • 노정옥 (전북대학교 식품영양학과) ;
  • 우경자 (인하대학교 식품영양학과)
  • Published : 2003.12.01
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Abstract

This study was carried out in order to investigate the possibility of frozen rice batter for the manufacturing of Jeung-pyun. Despite of its unique taste and texture, Jeung-pyun is not consumed much because it needs long time to make. The physicochemical, sensory, rheological and surface characteristics of Jeung-pyun were analyzed to develop the easy manufacture method. The storage condition of rice batter was used at -2$0^{\circ}C$ up to 4 weeks. Statistical data analysis was completed using a SAS program. The results are summarized as follow: The pH brix% and sugar content of all samples which added low-temperature tolerance raw yeast or regular raw yeast decreased during the fermentation. Kind of yeast did not influence on the moisture content of the Jeung-pyun batter. Specific volume and carbon dioxide evolution of Jeung-pyun batter were highest when the rice batter was frozen for 1 week regardless of the kind of yeast. Overall quality of frozen batter of Jeung-pyim at -2$0^{\circ}C$ for 4 weeks had the highest score among different samples. As the test results of mechanical characteristics, cohesiveness, gumminess, brittleness, hardness and springiness did not show any significant differences statistically. The result clearly suggests that freezing the rice batter is a possibile way to manufacture Jeung-pyun.

Keywords

References

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