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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.6
- 수록면
- 367 - 374 (8page)
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초록· 키워드
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The purpose of this study was to determine the optimum condition for producing tea leaf Jeung-pyun that does not contain added parched tea leafs (0, 0.5, 1, 1.5, and 2%) while producing Jeung-pyun that has a variety of functional ingredients and to investigate the possibility of making practical application of tea leafs. Moisture contents were 56～66% and there were no significant differences among the samples. The pH of Jeung-pyun samples was 5.65～5.74. The L-value decreased as the amount of added tea leaf increased, and the a-value was low in the group made with added tea leafs. The b-value was high in the 1% added group and had a tendency to increase vs the control group as amount of added tea leaf increased. In the groups with added tea leaf the volume was evaluated as being higher in the order of 1＞1.5＞2%. The specific volume of the group with added tea leaf was evaluated as being higher in the order of 1＞1.5＞2%. Sensory characteristics of the group with added tea leaf were evaluated as being high. For characteristics of cell uniformity, rice wine flavor, and sweetness, the control group was evaluated as being high, and for characteristics of color, moistness, and softness the 1% added group was evaluated as high. Astringency was evaluated as being high in the 2% added group. Texture profile analysis was conducted after samples were maintained in an incubator at 20℃ for 0, 1, 3, 5, and 7 days. Characteristics for hardness, gumminess, chewiness tended to increase with longer periods of storage. Characteristics for cohesiveness, springiness tended to decrease as the storage period increased. As determined by this study, addition of 1% tea leaf was the most favorable method for making use of tea leafs the production of Jeung-pyun and a potentiality for the use of tea leafs in food was discorvered.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
요약 및 결론
문헌
참고문헌 (26)
참고문헌 신청
1. [단행본] - 빙허각 이씨 / 2003 / 규합총서 / 질시루 : 205 ~
2. [단행본] - 황혜성 / 1980 / 음식디미방 해설본 / 궁중음식연구원 : 11 ~
3. [단행본] - AOAC / 1984 / Offical Method of Analysis 14th ed / Association of offical analytical chemists : 152 ~
4. [학위논문] - Byun JO / 2004 / Investigation into the actual condition of the utilization and main components of green tea from Korea and Japan / 박사 / The Graduate School of Yeungnam University
5. [학술지(정기간행물)] - Cho YH / 1994 / The studies of Jeung- Pyun preparation (in standardization of preparation) / Korean J Soc Food Sci 10 : 322 ~ 327
2. [단행본] - 황혜성 / 1980 / 음식디미방 해설본 / 궁중음식연구원 : 11 ~
3. [단행본] - AOAC / 1984 / Offical Method of Analysis 14th ed / Association of offical analytical chemists : 152 ~
4. [학위논문] - Byun JO / 2004 / Investigation into the actual condition of the utilization and main components of green tea from Korea and Japan / 박사 / The Graduate School of Yeungnam University
5. [학술지(정기간행물)] - Cho YH / 1994 / The studies of Jeung- Pyun preparation (in standardization of preparation) / Korean J Soc Food Sci 10 : 322 ~ 327
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