동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제15권1호
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- Pages.78-90
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
홍화씨 열수 추출 분말을 이용한 우리 밀 라면의 제조
Production of Ramyon from Korean Cultured Wheat by Adding with Hot Water Extract Powder of Safflower Seed
- Shim Ji-Youn (Graduate School of Education, Kunsan National University) ;
- Hwang Eun-Hee (Dept. of Food and Nutrition, Wonkwang) ;
- Lee Il-Hwan (Derbuler Food Company) ;
- Jang Hae-Soon (Dept. of Food and Nutrition, Kunsan National University)
- 발행 : 2005.02.01
초록
The purpose of this study was to make ramyon from Korean cultured wheat by adding with hot water extract powder from safflower seed in order to add the value of it. The cooking quality, instrumental texture and sensory characteristics of ramyon were analyzed. The ramyons with 0.1%, 0.3%, 0.5%, and 0.7% of hot water extract powder(HEP) from safflower seed, control, and those with 3% and 5% of dried powder(DP) from safflower seed were compared. The yield of HEP was 7.8%. Lightness, redness, Max. weight, strength, hardness, adhesiveness, cohesiveness and springiness were measured. As the amounts of HEP and DP was increasing, ramyons smelled stronger and was getting harder and chewier, while became less transparent and had no difference in elasticity and adhesiveness. In overall acceptability, both control and ramyon with HEP had similar points. From three important factors, appearance, color and smell to make ramyon more acceptable, addition of 0.3~0.5% of hot water extract powder from safflower seed was found to be the best. However, further studies on smells are needed to make processed foodstuffs with safflower seed.