한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제21권5호
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- Pages.525-533
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- 1992
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
전통증편의 단백질보강에 관한 연구
Processing Conditions for Protein Enriched Jeung-Pyun (Korean Fermented Rice Cake)
- Lee, Byung-Ho (Dept. of Food and Nutrition, Dong-Eui Univers) ;
- Ryu, Hong-Soo (Dept. of Nutrition and Food Science, National Fisheries University of P)
- 발행 : 1992.10.01
초록
쌀을 주원료로 한 재래식 증편에 단백질을 보강하기 위하여 콩단백질(볶은 콩가루, 콩단백추출물)을 첨가한 증편의 최적 가공조건을 구명하고 제품의 전분 및 단백질 품질을 평가 하였다. 쌀가루에 대하여 콩가루 25%(w/w), 설탕 20%(w/w), 막걸리 50%(v/w)로 섞어
To improve the food quality of traditional Jeung-pyun(Korean fermenfed rice cake), effect of mixed ingredients on the quality of protein enriched product was studied. Changes were evaluated in chemical and textural properties of protein enriched Jeung-pyun altered by fermentation time, temperature, and steaming time. The maximum volume wxpansion was noted in dough mixed with rice flour(100 g), soy flour(25 g), sucrose(20 g), Tak-ju(50 ml) and water(10 ml), and then fermented at
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