Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Standardization of Traditional Preparation Method of Gangjung -II. Optimum levels of rice wine and bean in the production of Gangjung-

전통적 강정 제조 방법의 표준화 -II. 청주와 콩의 최적 첨가 수준-

  • Park, Jin-Young (Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University) ;
  • Lee, Jong-Mee (Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University)
  • 박진영 (이화여자대학교 가정과학대학 식품영양학과) ;
  • 김광옥 (이화여자대학교 가정과학대학 식품영양학과) ;
  • 이종미 (이화여자대학교 가정과학대학 식품영양학과)
  • Published : 1993.12.30
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Abstract

This study was conducted to examine the effects of added rice wine (10, 30, and 50 ml) and bean (0, 5, and 10 g) on Gangjung, traditional Korean rice confectionary and to determine the optimum levels of these ingredients. Expansion ratio tended to increase as the level of rice wine decrease and the level of bean increased. Oil absorption was the greatest when 30 ml rice wine and 10 g bean were added. From the results of response surface analysis on the sensory data optimum levels of rice wine and bean were determined as 35 ml and 8.5 g per 200 g waxy rice, respectively.

본 연구에서는 전통적 강정제조법의 표준화를 위해 부재료인 청주와 콩의 첨가 수준에 대한 최적 조건을 결정하였다. 청주의 수준이 낮을수록 콩의 수준은 높을수록 강정의 팽화도는 증가하는 경향을 보였으며 강정의 기름흡수율은 청주 30 ml, 콩 10 g 첨가 수준에서 가장 높게 나타났다. 반응 표면 방법을 이용한 관능검사 결과로부터 찹쌀가루 200 g 당 청주 35 ml와 콩 8.5 g 첨가 수준이 부재료의 최적 조건으로 결정되었다.

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