백미와 함께 혼합 취반하여 섭취하는 두태류의 영양소 손실이나 식미감의 감퇴, 편이성과 저장성의 문제 등을 개선하기 위한 방법으로 서리태와 팥을 대상으로 가염 침지후 마이크로파 건조하여 그 특성을 검토하였다. 가염 두태류의 제조는 , 3% 소금물에 서리태는 6시간 동안, 팥은 12시간 동안 침지시켰다. 침지 후 측정한 두태류의 수분함량은 서리태 35.8%, 팥 35.1%이었다. 여기에 1차 마이크로파 조사를 한 후 냉풍으로 급속냉각 시킨 다음 2

Quality properties of legumes (Seoritae and red bean) with soaking of 3% NaCl solution and microwave dying were evaluated. The samples were soaking with 3% NaCl at for 6 hr(Seoritae) and 12 hr(red bean). Moisture content of Seoritae and red bean after soaking are 35.8%, and 35.1% respectively. The samples were dried with microwave treatment and cooling with microwave treatment combination secondly to for moisture content Hardness of Seoritae was decreased from to . There was a difference between varieties on color value. Hardness of cooked rice with ratio of milled rice and legumes(7:3) was which is lower value compared to regular cooked mixed rice. Sensory evaluation of cooked mixed rice showed that treated samples have higher scores on color, flavor, taste, texture and overall acceptability values than those of control.

• 박종대
• 전향미
• 최봉규
• 금준석
• 이현유