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RISS 인기검색어
- 검색키워드
- 저자 : 한치원 ( Chi Won Han ) (검색결과 3 건)
- 무료
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한치원,이명예,성숙경,Han Chi-Won,Lee Myung-Ye,Seong Suk-Kyung 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3
To evaluate the potential possibility of Lentinus edodes as an a sauce ingredient of sauce, the physicochemical and sensory characteristics of Lentinus edodes and Agaricus bisporus brown sauce were compared. The same mother sauce was used to prepare the for preparation of two different types of sauce was the same. The contents of moisture, crude protein, and crude ash were not different. However, crude fat content was higher in Agaricus bisporus brown sauce and carbohydrate content was higher in Lentinus edodes brown sauce. The amounts of total free amino acids were 1,236.45 mg% in Agaricus bisporus brown sauce and 791.73 mg%, respectively in Lentinus edodes brown sauce. Major free amino acids in both sauces were glutamic acid, alanine, aspartic acid, and arginine. Amino acid derivatives content was higher in Lentinus edodes brown sauce (644.55 mg%) than in Agaricus bisporus brown sauce (595.87 mg%). Major amino acid derivatives were ammonia, taurine, and carnosine in Agaricus bisporus brown sauce and sarcosine, ammonia, -amino isobutyric acid, and phospho ethanolamine in Lentinus edodes brown sauce. The L, a and b values of Lentinus edodes brownumsauce showed a higher tendency those of Agaricus bisporus. The viscosity of Agaricus bisporus brown sauce and Lentinus edodes brown sauces were 1976.67 cP and 2686.67 cP, respectively. The sensory score of color was not different between the both sauces, but those of flavor, taste, and viscosity of Lentinus edodes brown sauce were higher than those of Agaricus bisporus brown sauce. Especially, the sensory evaluation score on the flavor of Lentinus edodes brown sauce (7.6) was recorded higher than that (5.1) of Agaricus bisporus brown sauce. From the As a results, the overall acceptability of Lentinus edodes brown sauce was judged to be superior to than that of Agaricus bisporus brown sauce.
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김기선(Kim Key-Sun),한치원(Han, Chi-Won),정경희(Joung, Kyung-Hee),이승기(Lee, Seung-Kee),김애정(Kim, Ae-Jung),박원종(Park, Won-Jong) 한국산학기술학회 2009 한국산학기술학회논문지 Vol.10 No.5
쌀을 주원료로 국수를 제조하기 위해 유기산과 증점제를 이용하고 단백질, 덱스트린, 정제염을 첨가하였다. 혼합 유기산과 증점제를 사용한 쌀가루 반죽의 증숙 후 물성은 최대응력(max weight)은 평균 2040.00 g/cm² 이었고 탄성 139.12%, 응집력 66.05%, 씹음성 1,396.13 g, 깨짐성 190,456.12 g으로 나타났다. 이상의 결과 쌀가루를 이용한 쌀국수제조에 적합한 조건은 다음과 같다. 원료쌀의 수침은 20~25°C에서 12시간 실시하고 35°C 이하 온도에서 분쇄를 2회 실시하는 것이 적합하였고, 쌀가루의 물성을 변화시키기 위해 혼합유기산 0.255%(무수 구연산 0.10%, 사과산 0.75%, adipic acid 0.03%, 앙조식초 0.05%), 혼합 증점제 2.820%(산탄검 1.00%, 구아검 0.80%, 알긴산나트륨 0.96%, 폴리아크릴산나트륨 0.06%), 글루텐 3.00%, 텍스트린 1.00%, 카제인나트륨 1.00%, 정제염 3.88%를 혼합한 쌀가루로 국수를 제조하는 것이 적합한 조건으로 판단되었다. In order to manufacture noodles using rice flour as its main ingredient, organic acid and thickening agents have been used, and protein, dextrin , and refined salt have added. The rice flour dough that had been baked using organic acids and thickening agent showed the max weight of 2040.00 g/cm², elasticity value of 139.12%, cohesiveness of 66.05%, chewiness of 1,396. 13g, and brittleness of 190,456.12g respectively. The appropriate conditions for manufacturing rice noodle using rice flour were that the rice was to be soaked for 12 hours at temperature of 20~25°C and to be milled twice at temperature lower than 35°C. Additionally, the most ideal condition to manufacture noodles was to use the rice flour by combining protein, dextrin and refined salt using 3.88% organic acid blend and 2.82% blend of thickening agents in order to change the rice flour properties
ScienceON
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