한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제10권3호
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- Pages.139-146
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- 1995
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
잣가루가 석탄병(惜呑餠)의 기호도와 Texture에 미치는 영향 및 석탄병 제조법의 표준화에 관한 연구
Studies in the Influence of Ground Pine Nuts on the Degree of the Taste and Texture of Seoktanbyung and in the Standardization of the Preparing Method of Seoktanbyung
- 이춘자 (상주산업대학교 식품영양학과) ;
-
김귀영
(상주산업대학교 식품영양학과) ;
- 박혜원 (연세대학교 식품영양학과) ;
- 조후종 (명지대학교 생활과학과) ;
- 강인희 (명지대학교 생활과학과)
- Lee, Choon-Ja (Department of Food and Nutrition, Sangju Polytechnic University) ;
-
Kim, Gwi-Young
(Department of Food and Nutrition, Sangju Polytechnic University) ;
- Park, Hae-Won (Department of Food and nutrition, Yonsei University) ;
- Cho, Hoo-Jong (Department of Home Economics, Myongji University) ;
- Kang, In-Hee (Department of Home Economics, Myongji University)
- 발행 : 1995.07.30
초록
Seoktanbyung, a traditional rice cake, was named in old literature, since from old times its taste was so good that one was not able to eat it without much regret. To suggest its standard preparing method, we prepared it by 0%, 10%, 15%, and 20% of the moderate standard of ground pine nuts which had much influence on its own special soft texture. The result of the analysis was as follows: The water content of Seoktanbyung was
키워드