한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권1호
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- Pages.171-175
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- 1999
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- 0367-6293(pISSN)
숭늉제조용 찐백미의 볶음조건에 따른 이화학적 특성변화
Changes in Physicochemical Properties of Steamed Rice for Soong-Neung during Roasting
-
Ha, Tae-Youl
(Korea Food Research Institute) ;
-
Chun, Hyang-Sook
(Korea Food Research Institute) ;
-
Lee, Chan
(Department of Food & Biotechnology, Hanseo University) ;
- Kim, Young-Hee (Department of Traditional Food Preparation, Yangsan College) ;
- Han, Ouk (Department of Food Nutrition and Processing, Hoseo University)
- 발행 : 1999.02.28
초록
우리나라 전통고유음료인 숭늉의 산업적 가공공정 확립의 일환으로 숭늉제조에 적합한 볶음 공정을 확립하기 위하여 볶음 온도 150, 180, 200,
Changes in physicochemical characteristics of steamed rice during roasting were investigated. Steamed rice was roasted at various temperature