한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제28권4호
  • /
  • Pages.845-849
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  • 1999
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

사물절편의 물리적.관능적 특성

The Physical Characteristies and Sensoy Qualities of Samul Chol-pyon

  • 김윤선 (세종대학교 가정학과) ;
  • 임영희 (대전대학교 식품영양학과) ;
  • 윤숙자 (배화여자대학 전통조리과)
  • 발행 : 1999.08.01
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초록

We can make Samul Chol Pyon to add four powdered Korean medicines to Chol Pyon. The purpose of this study is to present the standard recipe of Samul Chol-Pyon for the taste of the moderns, taking the tests of physical charcateristics, sensory qualities. The white Chol Pyon and the group of 5% raw materials for Samul tang are comparatively good for color, odor, taste, softness, chewiness and overall quallity with other group of raw materials. To add Korean medicine browns the Samul Chol Pyon much deeper. The changes in textural properties of Chol pyon during storage at 20$\pm$5oC were measured using a rheometer for hardness, fractureability, adhesiveness, resilience, and cohesiveness. The hardness, fractureability and adhesiveness were increased with the additon of in Samul tang raw material powder. The cohesiveness and chewiness were increased by adding Samul tang powder in the course of time. The Chol Pyon prepared with 5% of Samul tang powder showed the superior sensory qualities as Samul Chol Pyon.

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