Journal of the Korean Home Economics Association 1982;20(2):119-125.
논문편 - 식생활 분야 : 강정과 산자류 제조에 관한 실험조리적 연구 (Ⅱ) - 건조와 튀기는 과정에 따른 강정과 산자의 질감에 대하여 -
김태홍
Experimental Study on Gangjung and Sanja (II) - Textural Change in Gangjung and Sanja by Drying and frying Method
Tea Hong Kim
ABSTRACT
Based on the selected controlled receipe, drying and frying processes were varied inculding time and temperature. According to the panel test and measurement with a texturometer on the products of different drying and frying conditions, the highly acceptable best product was the one prepared as follows. It was placed in the oven at for 5 minutes and then at for 15 minutes. After turning upside down, this drying step was repeatedly continued for 5 hours. It was also dipped into oil at for 1 minute, soaked in oil at for 2 minutes and then fried in oil at for 2 minutes. The studies using a texturometer showed the products with high acceptability in the panel test had brittleness of 1.3-2cm and number of peaks 4-6. The optimum drying times is considered as 3 hours since there was no significant difference among the products of 3 to 5 hours drying time.
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