Table 1. Formulations of Tteokgalbi with black rice bran and different types of organic acid (Unit: %).
| Ingredients | Treatments1 | ||||||
|---|---|---|---|---|---|---|---|
| Control (−) | Control (+) | T1 | T2 | T3 | T4 | T5 | |
| Beef meat | 80 | 80 | 80 | 80 | 80 | 80 | 80 |
| Back fat | 10 | 10 | 10 | 10 | 10 | 10 | 10 |
| Ice water | 10 | 10 | 10 | 10 | 10 | 10 | 10 |
| Total | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
| Salt | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
| Phosphate | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
| Soy sauce | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 |
| Sugar | 1.2 | 1.2 | 1.2 | 1.2 | 1.2 | 1.2 | 1.2 |
| Pepper | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
| Onion powder | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
| Garlic powder | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Ginger powder | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
| Sesame oil | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Isolated soy protein | 1.2 | 1.2 | 1.2 | 1.2 | 1.2 | 1.2 | 1.2 |
| Caramel colorant | - | 1.0 | - | - | - | - | - |
| Black rice bran | - | - | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
| Ascorbic acid | - | - | - | 0.1 | - | - | - |
| Citric acid | - | - | - | - | 0.1 | - | - |
| Tartaric acid | - | - | - | - | - | 0.1 | - |
| Maleic acid | - | - | - | - | - | - | 0.1 |
1)Control (−), patty with no additive; Control (+), patty with caramel colorant; T1, patty with 1% black rice bran; T2, patty with 1% black rice bran+ ascorbic acid; T3, patty with 1% black rice bran+citric acid; T4, patty with 1% black rice bran+tartaric acid; T5, patty with 1% black rice bran+ maleic acid.