한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제13권4호
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- Pages.334-339
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- 1981
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- 0367-6293(pISSN)
볶음보리의 색도(色度)및 가용성고형분함량(可溶性固形分含量)과 볶음조건(條件)과의 관계(關係)
Relationships among the Roasting Conditions, Colors and Extractable Solid Content of Roastad Barley
- Suh, Chung-Sik (Department of Food Technology, Yeung Nam Junior College of Technology) ;
- Chun, Jae-Kun (Department of Food Technology, Seoul National University)
- 발행 : 1981.12.30
초록
보리차제조(製造)에 있어서 볶음공정(工程)을 확립(確立)하고자 볶음온도(溫度)와 시간(時間)을 달리한 조건(條件)에서 얻은 보리차에 대하여 외관색도(外觀色度), 추출갈변색소(抽出褐變色素) 및 수용성(水溶性) 고형분량(固形分量)을 분석(分析)하고 이들의 상호관계(相互關係)를 검토(檢討)하였다. 외관색도(外觀色度)를 명도단위(明度單位) Y값으로 표현(表現)할 때 볶은 통보리의 Y값과 이를 분쇄(粉碎)한 분말(粉末)의 Y값간(間)의 상관관계(相關關係)는
Surface color, water extract color and soluble solids of the roasted barley resulted from the various roasting conditions were determined to establish the optimum roasting conditions. The correlation coefficients between the surface color of the roasted barley and its ground was in the range from 0.957 to 0.994, and which showed the internal color being well represented that of surface of the roasted grain. The degree of roasting was determined maim by the roasting temperature, rather than by the total heat energy input during roasting. The maximum yield of the water soluble solids was 68% and obtained from the barley roasted at
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