도토리 묵 제조의 최적조건을 찾기 위한 기초자료를 얻기 위하여 수침과 수세정도를 달리하여 제조한 도토리 묵가루의 일반성분 및 이화학적 특성을 조사하였다. 수침과 수세의 정도가 증가할수록 조단백질, 회분, 총페놀은 감소하였으며, 조지방과 식이섬유소는 변화가 거의 없었다. 색도 또한 L값은 증가하였고, a값과 b값은 감소하는 경향을 보였다. 팽윤력은 수침과 수세정도가 증가할수록 증가하였으며, 용해도는 처리정도에 따라 감소하였으나 변화양상이 일정하지는

The effects of steeping and washing were investigated in the physicochemical properties of acorn flour. The contents of crude protein, ash and total phenol of acm flour were gradually decreased with the steeping days and washing times. However, the contents of crude fat and dietary fiber were little different. The more steeping days and/or washing times became large, the more the color of acorn flour became light. Swelling power was enhanced by increasing of steeping days and washing times but solubility was some decreased Water binding capacity was decreased and intrinsic viscosity was increased with the increased steeping days and washing times. Washing times were more influential than steeping days to those changes.

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