茯笭造化糕의 品質 特性에 관한 硏究 = The Study on the Degree of Quality of Bokryoungchowhago

다국어 초록 (Multilingual Abstract)

This study is a part of Korean traditional steamed rice cake in layers, which come from Cho-sun Dynasty. It examined the effects of texture which makes Bokryoungchowhago, a type of medicine rice cake, sensational and physical characteristics through medicinal stuffs and preservation periods. After this period, I examined the taste and additional functions of people in modern society and found the followings:
1. The analysis about general ingredients of rice flour shows that rice flour soaked in water has 38.11% of water, 0.25% of reference ingredients, 5.11% of protean, and 0.52% of fat.
2. The result of brightness in chromaticity reveals brightness with increasement of the number of all samples in 4℃ and 20℃, and it shows brightness in the order of honey, oligo sugar, sugar and syrup. The value of a shows the increase of syrup, sugar and oligo sugar, but the decrease of honey. The value of b shows the increase of syrup, oligo sugar and honey, but the decrease of sugar.
3. The result of pH evaluation displays 6.11~5.90 in 4℃ and 6.11~9.54 in 20℃ in the case of syrup, and has higher numerical result of pH in 20℃ more than 4℃. There are the numerical results of pH as the order of syrup, honey, oligo sugar and sugar.
4. The evaluation result of sugar degree shows the degree of sugar degree in the order of syrup, honey, sugar and oligo sugar in 4℃ according to time. The result in 20℃ is the order of honey, syrup, sugar and oligo sugar.
5. The sensational evaluation displays that sugar and honey has good at chewing taste, wetness of inside, and the feeling after swallowing in preservation temperature of 20℃. However, when time passes, oligo sugar displays the highest scores in these fields and sugar displays the lowest scores.
6. The sensational characteristics, which mostly influence the preference rate of Bokryoungchowhago, show as the order of the feeling after swallowing and chewing taste. This result explains oligo sugar among sweetening materials has the best meaning characteristics according the process of preservation time.
7 The evaluation of physical properties by Rheometer displays that the change of hardness of Bokryoungchowhago pertaining oligo sugar as sweetening materials has lower than syrup. This result explains the higher delay of the ageing process according to longer preservation time.
8. The relations between sensational examination and mechanical examination show that the hardness of organization in sensational examination has meaningfully positive relations with of hardness mechanical examination. Overall satisfaction of sensational examination has negative relations with the hardness, positive relations with feeling after swelling, inner moisture and chewiness, and positive relations with elasticity mechanically measured.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 실험재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요약 및 결론
• 참고문헌