전자오븐조리에 있어서 卵液의 농도와 가열시간이 알찜의 품질특성에 미치는 영향 = Effects of Concentration of Egg Solution and Heating Time on Quality Characteristics of Coagulated Egg Solution in Microwave Cooking

다국어 초록 (Multilingual Abstract)

The purpose of this study is to investigate quality characteristics of samples treated with microwave oven at Various concentration of egg solution and heating time. Textural characteristics of samples were evaluated by the sensory test and Rheometer The conditions of gel fraction after microwave irradiation were examined too.
The results obtaind were as follow:
1. Rheometer measurement indicated that the hardness of samples were increased as the increment of concentration of egg solution and heating time.
2. In sensory evaluation, the samples treated with microwave oven at various concentration and heating time were significantly different at the 1% level in color, stoma of surface and cross section, softness and overall quality. The egg solution of 30% diluted by adding water and the sample treated with microwave oven for 2 min. showed the most favorite tendency on overall quality.
3. The conditions of gel formation after microwave irradiation indicated that amount of separated liquid fraction decreased as the increment of concentration of egg solution and heating time.

목차 (Table of Contents)

• Ⅰ. 서 론
• Ⅱ. 실험방법
• Ⅲ. 실험결과 및 고찰
• Ⅳ. 요약
• 참고문헌