유과 조리법의 표준화에 관한 연구(I) -찹쌀의 수침기간과 꽈리치기 횟수를 중심으로- Studies on Optimum Conditions for Experimental Procedure of Yukwa (I) -On the soaking time of glutuous rice and the number of beating-
전형주, 손경희, 박현경
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- URLhttps://db.koreascholar.com/Article/Detail/253070
韓國食生活文化學會誌
(한국식생활문화학회지)
제10권 제2호
(1995.05)
pp.75-81
pp.75-81
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at 15℃ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.
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