산자(부수게)바탕 製造에 關한 理化學的 硏究 = Physico-chemical Studies on Manufacture of San-Ja(Busuge) Base

국문 초록 (Abstract)

산자(일명 부수게) 바탕 製造 工程중 찹쌀의 長時間 水浸 工程이 　子 바탕의 物性과 關聯이 되는 찹쌀의 酸度, 粘度, 金屬이론 含量 및 膨化率에 미치는 影響을 檢討하고 또한 　子 바탕 製造工程에서 　子 바탕의 膨化倍數가 크고 硬度가 낮게 되는 각 工程의 條件들을 檢討하여 다음과 같은 結果를 얻었다.
1. 찹쌀을 10℃에서 水浸할 때 4時間만에 最大 吸收度가 38%였고 그 후에는 吸收度에 變化가 없었다.
2. 10℃와 20℃와 水浸한 찹쌀의 揮發酸은 最初 0.09%에서 각각 0.28%, 0.47%로 增加하였고 溫度가 높거나 水浸 後期에 增加率이 높았다.
3. 10℃에서 20日間 水浸하였을 때 찹쌀의 不揮發酸은 0.75%였으며 20℃에서는 酸度變化가 不規則하였다.
4. 10℃에서 20日間 水浸한 찹살 중에 生成된 揮發酸은 butyric acid, acetic acid, propionic acid, formic acid인데 이 중 butyric acid가 主된 酸이고 不揮發酸은 lactic acid, citric acid, fumaric acid, oxalic acid 였는데 이 중 主된 酸은 lactic acid였다.
5. 水浸중 찹쌀, 물, 空氣는 모두 有機酸 生成 微生物의 汚染源이 되나 이 중에서 찹쌀이 主된 汚染源이였다.
6. 水浸 중 찹쌀의 粘度는 最初 25.5cP에서 14日에 最高 粘度 30.3cP였고, 20日에는 23.5cP로 減少하였다.
7. 찹쌀의 K,Na,Ca,Mg 含量은 각각 54.72, 25.41, 38.41, 30.18㎎/100g였으며 10℃에서 20日間 水浸한 경우 각각 67,67,85, 81%가 溶出되었고 K,Na는 水浸初期에, Ca, Mg은 水浸初期와 中期에 主로 溶出되었다.
8. 原料찹쌀의 總燐은 580.45㎎/100g이고, 水浸 20日에는 491.20㎎/100g으로 溶出 減少되었고 대부분이 水浸 初期에 溶出되었다.
9. 10℃에서 水浸 찹쌀의 膨化率은 總酸度의 增加와 더불어 커졌는데 最初 180에서 水浸 20日에는 251로서 139%나 增加되었다.
10. H-置換 찹쌀, K-置換 찹쌀, Na-置換 찹쌀 및 Ca-置換 찹쌀의 粘度는 각각 33.2, 32.5, 33.5, 24.3 cP로 Ca-置換 찹쌀을 제외하고는 原料 찹쌀과 水浸한 찹쌀의 粘度보다 모두 높았다.
11. H-置換 찹쌀, K-置換 찹쌀, Na-置換 찹쌀 및 Ca-置換 찹쌀의 膨化率은 각각 215, 210, 216, 172%로 Ca-置換 찹쌀 만이 原料 찹쌀보다 낮았다.
12. 산자바탕의 膨化倍數가 높고 硬度가 낮게되는 最適 條件에서 原料 찹쌀의 水浸 期間은 10℃에서 14~16日, 찹쌀가루의 粒度는 60mesh, 糊化 溫度와 時間은 100℃에서 20~25分과 110℃에서 10分, 찧기 條件은 60℃에서 75回, 산자 반대기 乾燥는 40℃, 튀김 溫度는 160~170℃, 　子 반대기의 水分 含量은 10~15%였다.

다국어 초록 (Multilingual Abstract)

San-Ja(Busuge) is our conventional snack food being made glutinous rice. Its characteristics, however, was not ye systemized scientifically. Therefore, this experimental study was to investigate not only the effect of steeping process on acidity, viscosity, metalic ion content, and expansion rates of raw glutinous rice which is responsible for rheology of San-Ja base, but also optimum conditions in manufacturing process of San-Ja base.
1. During steeping at 10℃ maximum water absorption of glutinous rice was 38% within 4 hrs, and the absorption did not occur there-after.
2. When glutinous rice was steeped at 10℃ and 20℃, volatile acidity of glutinous rice was 0.28% and 0.47%, respectively, and the rate of volatile acidity increase was large in the final stage of steeping and high at the temperature condition above 20℃.
3. Nonvolatile acidity was 0.75% in the case of 20days steeping at 10℃ and the change of acidity had been irregular at 20℃.
4. The volatile acids produced by steeping for 20 days at 10℃ were butylic acid acetic acid, propionic acid, and formic acid, and of them, the butylic acid was the major acid. And nonvolatile acids were lactic acid, citric acid, fumaric acid, and oxalic acid, and of them, lactic acid was majority.
5. Factors responsible for acid formation in steeping were glutinous rice steeping water, and air. And of them, glutinous rice was major factor.
6. Viscosity of glutinous rice was increased gradually from 25.5 to 30.3 cP up until the 14th day of steeping, and was decreased to 23.5 cP at 20th day.
7. Contents of ?? and ??, were 54.72, 25.41, 38.41, and 30.18㎎/100g of glutinous rice, respectively. And those which were leached for 20 days of steeping at 10℃ were 67,67, 85 and 81%, respectively. ?? and ?? of metalic ion were leached at the initial stage of steeping and ?? and ?? at the initial and middle stage of steeping.
8. Total phosporus content of raw glutinous rice was 580.45㎎/100g, which was reduced to 491.20㎎/100g after 20 days of steeping, and was leached mostly at the begining of steeping.
9. Expansion rate of steeped glutinous rice was propotional to the increasein acidity by steeping, and increased from 180 to 251% after 20 days of steeping at 10℃, which amounted to 139% increase from the raw glutinous rice.
10. Viscosity of substituted starchs by cations (?? and ??) was 33.2, 32.5, 33.5 and 24.3 cP, respectively, and except substituted starch by ??, the viscosities of these were higher than those of raw glutinous rice and of steeped glutinous rice.
11. Expansion rates of substituted starch by cations (H?, K?, Na? and Ca?) were 215, 210, 216, and 172%, respectively. The expansion rate of substituted starch by Ca? was exceptionally lower than that of the raw and the steeped glutinous rice.
12. The optimum conditions for obtaining the high expansion and low hardness of San-ja base were as follows:
Steeping pariod ; 14 to 16 day at 10℃, particles size of the rice flour ; 60 mesh, time and temperature of steaming ; 20 to 25 min. at 100℃ or 10min. at 110℃, number and temerature of beating; 75 times at 60℃, thickness of San-Ja flat; 3mm, drying temperature of San-Ja flat; room temperature to 40℃, frying time and temperature ; 48sec. at 160 to 170℃, moisture level of dried San-Ja flat 10 to 15%