잣가루가 석탄병(惜呑餠)의 기호도와 Texture에 미치는 영향 및 석탄병 제조법의 표준화에 관한 연구

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 韓國食生活文化學會誌 / 10권 / 3호
· 저자명 : 이춘자, 김귀영, 박혜원, 조후종, 강인희

영어초록

Seoktanbyung, a traditional rice cake, was named in old literature, since from old times its taste was so good that one was not able to eat it without much regret. To suggest its standard preparing method, we prepared it by 0%, 10%, 15%, and 20% of the moderate standard of ground pine nuts which had much influence on its own special soft texture. The result of the analysis was as follows: The water content of Seoktanbyung was 31.62~34.62%. The degree of colour was L value: 48.17~56.88, a value: 6.07~8.24, and b value: 12.67~15.25, and the higher the degree of the addition of ground pine nuts was, L value and a value were more or less decreased, but b value was increased. The measured result of texture was: as for hardness and gumminess, there was a significance (p〈0.05) between Seoktanbyung with and without ground pine nuts, and as for cohesiveness, there was a significance (p〈0.05) between Seoktanbyung added 20% of ground pine nuts and another material, but each material showed a similar value of measure. The result of sensory evaluation was: as for sweetness and flavor, there was no significance among material, so ground pine nuts had no influence on the sweetness and flavor of Seoktanbyung, and as for crumbness and chewiness, there was a significance between Seoktanbyung with and without ground pine nuts. The general degree of the taste was: Seoktanbyung added 20% of ground pine nuts was the highest among others.

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