조리과정에 따른 콩죽의 영양성분과 기호에 관한 연구 = Effect of Different Methods of Cooking on Sensory and Nutritional Properties of Kongjook

다국어 초록 (Multilingual Abstract)

The sensory evaluaiton by Preference test revealed that the best Kongjook was obtained when the soymilk was prepared with eight-times of water to the volume of soybean. Based on the results, the ratios of soybean: rice: water (v/v/v) having 2:1:16(G₁), 3:2:24(G₂), 3:2:30(G₃) and 4:3:32(G₄) were chosen. The soaked rice was cooked with soymilk, Kongjook prepared from G₂ and G₄ showed the highes preference in eating quality and flavor, but the former had better quality in consistency and color, indicating that Kongjook from G₂was the most preferable. The cooking time of soybean prior to the preparation of soymilk also showed that Kongjook prepared from G₂had better preference than other samples regardless of the cooking times of soybean. The spreadability of Kongjook from G₂determined with a line-chart method was 5.85.