단팥 및 단팥빵의 저장 기간에 따른 물성의 변화를 기초로 하여, 수분 함량을 40, 45, 50%로 조절하고, 그 각각에 한천 0, 0.1, 0.2%를 첨가하여 단팥을 제조 하여, 5일동안 저장하면 서 매일 단팥의 보수력, 단팥빵에서 수분 이동의 변화, 단팥빵의 기호도 등을 비교 분석한 결과는 다음과 같았다. 1. 단팥의 보수력은 고형분과 한천의 함량이 많아짐에 따라 강해졌다. 2. 빵에서 단팥의 수분이동은 고형분과 한천함량이 많을수록 감소하였다. 3. 관능검사에 있어서 색상, 향, 기호도, 맛은 저장 1일째 까지는 증가하였으나 2일째부터는 감소하였다.(P<0.01). 4. 쓴맛의 차이는 느끼지 못하였고 수분함량은 45%를, 한천의 농도는 0.1%를 가장 선호하였고 저장기간에 따라서는 1일째가 가장 좋았다.

The changes of the rheological properties of redbean jam were investigated during storage. The relationship between moisture content (40, 45 and 50%) and agar concentration(0, 0.1 and 0.2%) were studied for 5 days of trorage. Water holding capacity was measured by placing redbean jam on Toyo filter paper (No. 5A) and moisture movement was measured by placing readbean jam in bread. Sensory characteristics were examined in terms of color, flavour, preference, bitterness and taste. The results were as follows. Water holding capacity of redbean jam was increased as the solid content of sugar and agar concentration increased. Moisture movement was decreased as the solid content of sugar and agar and agar concentration increased. Color, flavour, preference and taste were increased for thㄷ first day but decreased from the second day. There was significant difference(P<0.01). Bitterness did not show significant difference. 45% of moisture content, 0.1% of agar concentration and the first day showed the highest preference.

• 배만종 | Man Jong Bae
• 박무희 | Mu Hee Park
• 손규목 | Gyu Mok Son