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- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 231 - 231 (1page)
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To improve the awareness of mudfish and radish green, major ingredients of Chueo-tang, we performed this study to develop tteokgalbi supplemented with mudfish and radish greens suitable for the preference of young ages. Mudfish was pre-treated with the Namwon-style Chueo-tang manufacturing method and then bone-free mudfish suspension (raw material content, 2/3) was used. The rice powder is used for replacing flour and starch for gluten-free and reducing the water content of mudfish suspension. The mudfish paste was prepared by mixing and gelatinizing with mudfish suspension and rice powder at 15% (w/v) and used for substituting meat and tallow. Radish greens was prepared by chopping and then dehydrating and used for replacing green onions. Tteokgalbi were produced with flour·starch (Control), rice paste substituting for flour·starch (MF0), and mudfish paste for replacing 5% (MF5), 10% (MF10), 15% (MF15) of meat and tallow. No differences were in moisture content, pH, Brix of all samples supplemented with rice and mudfish paste, whereas the cooking loss was reduced in the samples supplementing rice and mudfish pastes. The hardness and adhesiveness of the control were higher than in other samples. The adhesiveness decreased with an increase in quantities of mudfish pastes. The overall acceptability of samples supplemented with rice and mudfish pastes was better than control, and the proper quantity of substituting mudfish paste appears to be 10%. In addition to replacing 15% of meat and tallow with mudfish paste, green onions were substituted from 25 to 100% with radish greens. The pHs and sugar contents of tteokgalbi were 6.07∼ ... 전체 초록 보기
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