산 침지와 이산화 염소 건조 공정을 통한 떡의 유통기한 연장 연구

초록

The consumption of rice cakes, a traditional Korean food, is increasing annually. Manufacturing companies plan to increase sales by exporting rice cakes. However, rice cake export is restricted due to harmful bacteria growth, such as Bacillus cereus, during transportation or storage. This study attempts to identify a method to inhibit microorganism growth after rice cake production while maintaining quality. Rice cakes were treated with chlorine dioxide (ClO2) in two groups (citric acid-soaked rice cakes and an un-soaked control), and the shelf life and quality were evaluated. ClO2 drying and ClO2 drying after acid soaking inhibited microorganism growth at 4°C and 25°C. However, greater inhibition was observed when ClO2 drying was applied after acid soaking. ClO2 drying did not affect rice cake hardness, but hardness decreased during the acid-soaking process. Additionally, a color difference (ΔE) was observed after ClO2 drying (with and without acid soaking). There were no significant differences in the sensory test despite it containing the color and hardness tests. Citric acid-soaked rice cakes had a lower taste evaluation, but the overall value did not differ, indicating acceptable taste. Rice cakes subjected to the ClO2 drying process after a citric acid-soaking treatment had a longer shelf life and maintained quality.

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