한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권2호
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- Pages.298-305
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- 2000
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- 0367-6293(pISSN)
김분말을 이용한 국수의 제조 및 특성
Preparation of Noodle with Laver Powder and its Characteristics
- 이장욱 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 기해진 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 임종환 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 함경식 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 김인철 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터)
- Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Kee, Hae-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Jung, Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Ham, Kyung-Sik (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Kim, In-Chul (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Kang, Seong-Gook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
- 발행 : 2000.04.30
초록
김을 분말화하여 새로운 식품소재로 활용하고자 하는 연구의 일환으로 김국수를 제조하고 그 특성을 조사하였다. 김분말은 100mesh로 사별하여 입도가 약
Laver noodles were prepared with composite flour containing various ratios of laver powder sifted through 100-mesh sieve and their cooking characteristics were evaluated. Farinograph test results with the composite flour showed that water absorption rate increased linearly as the content of laver powder increased from 2% to 8%, while dough stability decreased linearly with the laver content. Dough development time increased 2.65-3.75 times by adding laver powder. DSC endotherms indicated that onset temperature