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.