Studies in the Influence of Ground Pine Nuts on the Degree of the Taste and Texture of Seoktanbyung and in the Standardization of the Preparing Method of Seoktanbyung

• 이춘자 (상주산업대학교 식품영양학과) ;
• 김귀영 (상주산업대학교 식품영양학과) ;
• 박혜원 (연세대학교 식품영양학과) ;
• 조후종 (명지대학교 생활과학과) ;
• 강인희 (명지대학교 생활과학과)
• Lee, Choon-Ja (Department of Food and Nutrition, Sangju Polytechnic University) ;
• Kim, Gwi-Young (Department of Food and Nutrition, Sangju Polytechnic University) ;
• Park, Hae-Won (Department of Food and nutrition, Yonsei University) ;
• Cho, Hoo-Jong (Department of Home Economics, Myongji University) ;
• Kang, In-Hee (Department of Home Economics, Myongji University)
• 발행 : 1995.07.30

초록

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 $31.62{\sim}34.62%$. The degree of colour was L value: $48.17{\sim}56.88$, a value: $6.07{\sim}8.24$, and b value: $12.67{\sim}15.25$, 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.