동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제16권6호
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- Pages.702-706
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
메밀 추출물의 이상 침전 개선 효과에 관한 연구
Study on Prevention Method of Abnormal Precipitation in Buckwheat Extracts
- Yoon, Seong-Jun (Dept. of Food & Nutrition, Dankook University) ;
- Cho, Nam-Ji (Dept. of Hotel Baking Technology, Hyejeon /College) ;
- Na, Seog-Hwan (Dept. of Hotel Baking Technology, Hyejeon /College) ;
- Kim, Young-Ho (Dept. of Hotel Baking Technology, Hyejeon /College) ;
- Kim, Young-Mo (Kimyoungmo's Bakery)
- 발행 : 2006.12.28
초록
The aim of this study was to identify the onuses of abnormal precipitation in buckwheat extracts and to suggest the preventive solutions. Abnormal precipitation was formed by the coagulations of small round droplets, and increased when poor quality or old buckwheat used. It was found that, unlike poor quality buckwheat, extracts made from fresh buckwheat showed almost no saccharifying enzyme activity and a lower number of microorganisms. The addition of branched starch to the extracts restricted the occurrence of abnormal precipitation and microorganisms and imparted stability to the extracts.