The Study on the Consumers' Perception and Purchasing Behavior of Rice Cake as a Meal

이지현,; 김충호,

doi:10.20878/cshr.2007.13.2.006

culinarysciencehospitalityresearch

2007

DOI: 10.20878/cshr.2007.13.2.006

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The Study on the Consumers' Perception and Purchasing Behavior of Rice Cake as a Meal

이지현 이지현¹,

김충호 김충호²

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Cited by 11 publications

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Strategy for reduction of microorganisms during rice cakes manufacturing process

Han¹,

Kim²,

Park³

et al. 2022

Korean J. Food Preserv.

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This study was conducted to establish effective reduction strategy during the manufacturing process of rice cakes. Simple washing (3 times) and ultrasonic washing (40 kHz, 10 min) were used in the rice washing process, and sodium hypochlorite (100 ppm, 5 min) and chlorine dioxide (20 ppm, 5 min) were used as chemical disinfectants. Combination treatment using ultrasonic washing and the two chemical disinfectants was also performed. The chemical disinfectants were more effective than the ultrasonic cleaning in a single treatment of each method, and sodium hypochlorite showed a greater reduction effect than chlorine dioxide. The combination treatment using both chemical disinfectant and ultrasonic cleaning was found to be more effective than using a single treatment, and no significant difference was observed in the results based on the disinfectant used. During the heating process, which is an important control point of HACCP system, total aerobic bacteria, coliforms, Bacillus cereus and Escherichia coli were inactivated. UV sterilization (30 min, 60 min) was applied as the nonthermal treatment and compared with the general drying method (5, 12 h) during the cooling process of rice cakes. No bacteria were not found after the treatment, whereas the total number of bacteria in the naturally dried rice cakes increased after 12 h, indicating the potential of UV sterilization as an important control point during the cooling process of rice cakes.

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Strategy for reduction of microorganisms during rice cakes manufacturing process

Han¹,

Kim²,

Park³

et al. 2022

Korean J. Food Preserv.

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Effect of the Water Content in Rice Cake and Acid Concentration of Acidulant on the Acid Soaking Characteristic of Rice Cakes for Tteokbokki

Jung¹,

Yu²,

Park³

et al. 2018

Food Engineering Progress

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The effects of the water content in rice cake and the acid concentration of the acidulant on the acid soaking characteristics of rice cakes for tteokbokki were investigated in this study. Mixture ratio (rice flour : water) varied among 6.0:4.0, 5.5:4.5, and 5.7:4.3, with two acid concentrations (5% and 10%). Peleg model was applied to describe the acid soaking process of rice cakes in tteokbokki (R2>0.9679). During acid soaking, the absorption rate and the amount of hydrogen ion were higher as the amount of added water increased and the concentration of acid rose in soaking water. Based on the model parameters, the acid soaking time to achieve the target hydrogen ion content (100 mol/mm3) was estimated. At the target pH of 4.0, the increase rate (%) of moisture content with acid soaking showed a higher value for the 6.0:4.0 sample having 5% acid. On the other hand, the highest amount of acid absorption shown for the 5.5:4.5 sample had 10% soaking. The acid soaking characteristics were strongly dependent on the mixture ratio and the acid concentration. The quality characteristics such as TPA parameters and color showed that the high water ratio in mixtures and the high concentration of acid solution showed no significant changes after soaking.

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The Impact of Experience Factors on Brand Attitude and Revisit Intention in Rice Cake Specialty Shop

박경애¹,

김소아²,

이재동³

2017

culinarysciencehospitalityresearch

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The Study on the Consumers' Perception and Purchasing Behavior of Rice Cake as a Meal

Cited by 11 publications

References 0 publications

Strategy for reduction of microorganisms during rice cakes manufacturing process

Strategy for reduction of microorganisms during rice cakes manufacturing process

Effect of the Water Content in Rice Cake and Acid Concentration of Acidulant on the Acid Soaking Characteristic of Rice Cakes for Tteokbokki

The Impact of Experience Factors on Brand Attitude and Revisit Intention in Rice Cake Specialty Shop

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