인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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지원사업
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커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
피인용 0
초록·키워드
This study was conducted to find the optimal mixing ratio of Galbitang and to create data on Galbitang products by using powdered licorice needed for making galbitang. Since licorice has a strong sweetness, adding too much can ruin the taste of galbitang, so the control group did not add licorice, and the samples were made by dividing the licorice content into 5 g, 10 g, 15 g, and 20 g. The crude fat content of the meat of galbitang was confirmed to increase with the addition of licorice powder, and the moisture content of the meat did not change with the addition of licorice powder. The reducing sugar value of the galbitang broth was confirmed to increase as the amount of licorice powder added increased, and the control group was the lowest at 0.07, and GBT20 was the highest at 0.19. It is judged that the sweetness of galbitang increased due to the glycyrrhizin contained in licorice. The pH of the meat and broth of the galbitang gradually decreased as licorice powder was added. This is thought to be because the licorice powder neutralizes when mixed with other ingredients, causing a decrease. There was a significant difference in the total polyphenol content of the meat and broth of the galbitang depending on the amount added, but the value was judged to be very small. In the preference evaluation of the galbitang, CON and GBT5 received the highest preference. In other words, it is judged to be the best for consumers when licorice powder is added in an appropriate amount.
본문·목차
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