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논문 상세정보

강정의 관능적 특성에 의한 찹쌀의 수침조건 최적화

Optimizing Steeping Conditions of Waxy Rice Based on the Sensory Properties of Gangjung (a Traditional Korean Oil-Puffed Snack)

초록

찹쌀의 수침온도와 수침기간이 강정의 관능적 특성에 미치는 영향에 대해 반응표면분석을 적용하여 찹쌀의 최적 수침조건을 설정하였다. 강정의 21가지 관능적 특성 중 모형설명력이 높고 문헌상 강정의 품질 특성에 영향을 미치는 것으로 보고된 특성인 '팽화된 정도', '신맛', 'butyric acid 향미', '경도', '입안에서 녹는 정도'의 5가지 특성으로 데이터를 축소하여 최적화에 사용하였다. 그 결과 찹쌀의 최적 수침조건은 $31.5^{\circ}C$에서 9일간 수침하는 것으로 결정되었다.

Abstract

This study was conducted to determine the optimal steeping period and temperature for Gangjung production, using response surface methodology based on the previously reported sensory characteristics. Five sensory attributes ('degree of expansion', 'sourness', 'butyric acid flavor', 'hardness' and 'degree of melting'), which showed high variability explained ($R^2$) and recognized to be important for the quality of Gangjung were selected for optimization. As a result, the optimal steeping temperature and period of waxy rice were determined to be $31.5^{\circ}C$ and 9 days, respectively.

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이 논문을 인용한 문헌 (6)

  1. Kim, Kyung-Mi ; Lee, Ji-Hyun ; Kim, Haeng-Ran 2010. "Quality Characteristics of Gangjung Made of Different Varieties of Waxy Rice" 한국식품과학회지 = Korean journal of food science and technology, 42(2): 175~182 
  2. Kim, Haeng-Ran ; Kim, Kyung-Mi ; Kim, Kwang-Ok 2011. "Sensory Characteristics of Gangjung Base Produced by Various Manufacturers" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 26(3): 279~282 
  3. Seo, Young-Jin ; Yeon, Il-Kweon ; Shin, Yong-Seub ; Suh, Dong-Whan ; Choi, Seong-Yong ; Park, So-Deuk ; Jang, Won-Cheol ; Suh, Jun-Kyu 2012. "Determination of NPK Concentration in Fertigation Solution for Production of Greenhouse Oriental Melon (Cucumis melo L.) Using Response Surface Methodology" 韓國土壤肥料學會誌 = Korean journal of Soil Science and Fertilizer, 45(4): 492~496 
  4. Ryu, Ji-Hye ; Kwon, Yong-Suk ; Kim, Kyoung-Mi ; Lee, Jin-Young 2014. "Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 29(6): 637~647 
  5. Choi, Ok Ja ; Jung, Hee Nam ; Kim, Young Doo ; Shim, Jae-Han ; Kwak, Sang Ho ; Shim, Ki Hoon 2014. "Optimization of the Preparation of Rice Snack by Response Surface Methodology" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(4): 454~462 
  6. Lee, Mi Hye ; Oh, Myung Suk 2015. "Effects of Punching and Drying Process on Quality Characteristics of Yukwa Dough and Yukwa Bandegi during Preparation of Yukwa" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 25(6): 1029~1040 

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