증편제조에 관한 연구 I (표준화에 관하여)

The Studies of Jeung-Pyun Preparation (In Standardization of Preparation)

  • 조윤희 (인하대학교 교육대학원 가정교육전공) ;
  • 우경자 (인하대학교 가정대학 식품영양학과) ;
  • 홍성야 (인하대학교 가정대학 식품영양학과)
  • Cho, Youn-Hee (Dept. of Home Economics Education, The Graduate School of Education) ;
  • Woo, Kyung-Ja (Dept. of Food and Nutrition, College of Home Economics, Inha University) ;
  • Hong, Sung-Ya (Dept. of Food and Nutrition, College of Home Economics, Inha University)
  • 발행 : 1994.11.01

초록

In order to standardize a recipe of Jeung-Pyun, fermented rice cake, we studied the sensory, rheological and physicochemical characteristics of Jeung-Pyun in terms of fermentation time and ratio of ingredients. Jeung-Pyun fermented for 3 hours was higher in pH, better in taste, hardness and overall quality than that fermented for 7 hours. It was softer, and had more moisture and fine grain as the amount of added water increased. Jeung-Pyun made with 80% added water had the greatest volume. Jeung-Pyun without salt was the worst in color and flavor and the smallest in volume. As the Jeung-Pyun was added more sugar and Tak-Ju, the volume was more larger and the moisture was more less. Taste and overall quality of Jeurig-Pyun was not affected by the amount of Tak-Ju added. The pH of Jeung-Pyun was lower as it was added more Tak-Ju. Therefore, Jeung-Pyun which is fermented for 3 hours, with 70% water, 0.8% salt, 15% sugar, and 30% Tak-ju was the most acceptable one in terms of sensory qualities and physiochemical properties.

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