한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권4호
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- Pages.490-497
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- 1991
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- 0367-6293(pISSN)
조리조건을 달리한 콩자반의 물리적 및 관능적 특성
Physical and Organoleptic Characteristics of Kongjaban Prepared under Different Cooking Conditions
- Jung, Soo-Jung (Department of Food and Nutrition, Ewha Woman's University) ;
- Yoon, Jae-Young (Department of Food and Nutrition, Ewha Woman's University) ;
- Lee, Su-Rae (Department of Food and Nutrition, Ewha Woman's University)
- 발행 : 1991.08.01
초록
수침온도와 시간, 가열시간 및 설탕과 간장의 양을 달리하여 제조한 콩자반의 품질특성을 조사한 결과는 다음과 같다. 가열 전 콩을
Kongjaban (a Korean-style seasoned black soybean) prepared under various conditions such as different soaking temperatures and time, cooking rate, and amounts of sugar and soy sauce was investigated with respect to its physical and sensory qualities. Soaking soybeans in water at
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