Standardization of Traditional Preparation Method of Gangjung -II. Optimum levels of rice wine and bean in the production of Gangjung-

전통적 강정 제조 방법의 표준화 -II. 청주와 콩의 최적 첨가 수준-

  • Park, Jin-Young (Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University) ;
  • Lee, Jong-Mee (Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University)
  • 박진영 (이화여자대학교 가정과학대학 식품영양학과) ;
  • 김광옥 (이화여자대학교 가정과학대학 식품영양학과) ;
  • 이종미 (이화여자대학교 가정과학대학 식품영양학과)
  • Published : 1993.12.30

Abstract

This study was conducted to examine the effects of added rice wine (10, 30, and 50 ml) and bean (0, 5, and 10 g) on Gangjung, traditional Korean rice confectionary and to determine the optimum levels of these ingredients. Expansion ratio tended to increase as the level of rice wine decrease and the level of bean increased. Oil absorption was the greatest when 30 ml rice wine and 10 g bean were added. From the results of response surface analysis on the sensory data optimum levels of rice wine and bean were determined as 35 ml and 8.5 g per 200 g waxy rice, respectively.

Keywords