도토리 묵을 인스턴트화 하기 위하여 생묵을 동결건조하여 재수화 시간, 재수화 용액의 염농도(0, 1, 2%) 및 온도(20, 70, 80, 9)에 따른 재수화 특성과 품질특성을 비교하였다. 동결건조묵의 최적 재수화 시간은 15분으로, Cooling 시간은 3분으로 각각 결정되었다. 재수화 효율은 재수화 용액의 염농도가 1%에서 가장 우수하였으며 재수화 온도가 높을수록 좋았다. 수분흡수속도상수도 재수화 온도가 증가할수록 놀았으며 1%의 염농도에서의

In order to produce the high quality rehydrated acorn Mook(Korean tradition gel flood) that enhance acceptability, the optimum condition was investigated for the rehydration process of dried Monk as salt concentration(0, 1, 2%), temperature(20, 70, 80, 90) and time. The estimation of moisture gain, rehydration efficiency was analyzed statistically. The surface color md seniory evaluation were undertaken to evaluate the rehydrated Mook quality The optimum rehydration time was decided to 15 minutes and it takes 3 minutes for the cooling tilde. The moisture gain increased as the rehydration temperature increase. And the moisture gain and moisture gain rate were higher at 1% salt solution than other concentration. As the rehydration efficiency, surface color and sensory properties of rehydrated Mook, 1% salt treatment was superior.

• 윤광섭
• 황정섭
• 정헌식
• 양경미