한국식품조리과학회지 (Korean journal of food and cookery science)
- 제6권3호통권12호
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- Pages.17-24
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
오미자 추출액을 이용한 젤리 제조에 관한 연구
A Study on Making Jelly with Omija Extract
- Kim, Jung-Eun (Dept. of Food and Nutrition, Sookmyung Women's University) ;
- Chun, Hui-Jung (Dept. of Food and Nutrition, Sookmyung Women's University)
- 발행 : 1990.08.31
초록
1. The major components of Omija were found as moisture (16.12%) crude fat (10.5%) crude protein (8.66%) crude ash (3.47%) reducing sugar (5.32%). 2. Omija jelly receipe were summarized as follow; (1) 5% of gelatin concentration was shown to be the most desirable. (2) 15% of sugar concentration was shown to be the most desirable. (3) 12, 15, 18 hrs. of extract time was not significantly different in Omija extract. (4) It was the most desirable for 30g of Omija to boil during 30 minutes in boiling Omija extract. 3. Result of Omija jelly by Instron that Hardness, Adhesiveness, Gumminess tend to increase as the addition level of gelatin concentration increased but Cohesiveness was changed irregularly. 4. Hardness Adhesiveness tend to increase as the addition level of increase as the addition level of sugar concentration increased but Cohesiveness Gumminess was not significant difference. 5. Hardness, Adhesiveness tend to increase as the addition level of extract time increased, but Cohesiveness, Gumminess was not significant difference. 6. Color value of Omija jelly (gelatin 5%, sugar 15%, 18hr. extract) was shown
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