향어(Cyprinus carpio) 함유 야채죽의 제조공정 최적화

Abstract

This study optimized the vegetable rice porridge preparation process with Israeli carp Cyprinus carpio (VRP-IC). The optimum heating period for Israeli carp paste (IC-P) in a retort was 120 min as per yield results. Response surface methodology was performed with IC-P/[rice (glutinous rice: non-glutinous rice=6:4) (Rice, RI)+vegetable (carrot: zucchini=1:1) (vegetable, VE)] (X1) and RI/VE (X2) as independent variables; viscosity (Y1), hardness (Y2), amino nitrogen (Y3), and overall sensory acceptance (Y4) as dependent variables. Optimum rates of IC-P, RI, and VE were 47.37%, 24.49%, and 28.15%, respectively; predicted multiple response optimum values for the dependent variables were 20,150 mPa·s, 2,002.9 N/m2, 193.1 mg/100 g, and a 6.4 score for Y1, Y2, Y3, and Y4, respectively. Under optimum conditions, experimental values for Y1, Y2, Y3, and Y4 were 20,359.8±191.9 mPa·s, 2,015.0±9.6 N/ m2, 188.1±4.9 mg/100 g, and a 6.5±0.2 score, respectively, which were not significantly different from the predicted values (P < 0.05). Results of F0 value, viscosity, hardness, volatile odor intensity, and browning suggested that the optimum sterilization period was 25 min. VRP-IC prepared under the optimum conditions was superior to commercial vegetable rice porridges in sensory evaluations.