This study investigated the effects of blanching time (1-5 min), types of blanching solution (1% NaCl vs 1-3% sucrose), addition of packaging with blanching solution, and thawing methods (thawing in packaged versus depackaged units) on the qualities of frozen Aster scaber. As quality parameters, drip loss, moisture content, shear force, color, and sensory test were conducted. Aster scaber was blanched in 1% sucrose for 4 min and packaged with the same solution prior to freezing whereas frozen Aster scaber exhibited palatable quality when it was removed from the package and thawed in running water. Consequently, this study demonstrated that the optimized processing condition provided qualities like non-frozen control.

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

식물성 대체식육 제조의 기초단계로 Soy protein isolate (SPI)를 이용한 dough의 물성학적 변화에서 CaCl2과 glucono-delta-lactone (GdL)에 의한 textural properties 영향에 대한 연구를 수행하였다. Soy protein isolate 20% (w/w) dough에 CaCl2 (0~2.0 g/100g) 또는 GdL (0~2.0 g/100g)을 첨가하여 90°C 30 min 열처리 후 textural profile analysis를 평가하였다. CaCl2 농도가 증가함에 따라 SPI dough의 hardness, gumminess, chewiness, cohesiveness, resilience가 점차 감소하였다. 반면 GdL 첨가에 의해서 hardness, gumminess, chewiness의 유의적 증가가 관찰되었고, cohesiveness, resilience가 약간 감소되었다. SPI dough의 springiness 변화에서 CaCl2 또는 GdL 첨가에 의한 영향이 없는 것으로 나타났다. 보수력 변화에서 CaCl2 1.5, 2.0 g/100g 첨가량에서 보수력의 유의적 감소가 관찰되었고, GdL 첨가량 0-2.0 g/100g 범위에서 보수력 변화는 관찰되지 않았다. Ca2+과 GdL은 protein coagulation에 영향을 미쳐서 SPI dough의 물성 변화가 유도된 것으로 사료되었다. 이를 근거로 향후 SPI를 이용한 식물성 대체식육 제조 시 anisotropic texture를 유도할 수 dough제조를 위한 기초 자료로 활용하고자 한다.