乾海參 膨潤에 加熱方法이 Texture에 미치는 影響

• 영문명: Effect on the Texture of a Dried Seacucumber by a Different Kind of Boiling Mehod to Soak it up
• 발행기관: 가톨릭대학교 생활과학연구소
• 저자명: 이종순(Chong Soon Lee)
• 간행물 정보: 『생활과학연구논집』제2권 제1호, 15~26쪽, 전체 13쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1981.12.01

영문 초록

A soaking a dried seacumber is very important for unique texture and asian people are very fond of it's taste. This study shows that soaking situation affects definitly on the texture or taste of it. According to the other references there are many kinds of methods in soaking a dried seacucumber and are very complicated. In order to find out the best method, various kinds of methods were collected and classified. After all, following three view-point were selectes and examind, 1) checking an effect on a soaking dried seacucmber by a boiling method including the time and the temperature, 2) checking an effect on a soaking dried seacucumber which is boiled with straws or gingers, 3) comparing with the texture of a raw seacucumber and that of a soaking dried seacucumber. Through above three view-points, a soaked dried seacucumber was measured by its weight and volume. Also its texture was inspected with a Rhcometer and its fabrics was examined with microscope. The results were as follows: 1) When a dried seacucumber was boiled at 97℃ for one hour and repeated it threetimes in 30 hours, it was soaked up well but the texture was too softened. 2) When it was boiled at 97℃ for 15 minutes and repeated it six times in 72 hours, its texture was unique and faborable. 3) Adding of gingers of straws inhibit on the expansion of a dried seacucmber. 4) According to the (2) experence an ideal ratio of an expansion of a dried seacucumber was 420%. 5) The texture of a raw seacucumber was very different from that of a soaking seacucmber. However a dried seacucmber which was properly soaked had better texture than that of a raw seacucumber.

목차

Abstract

I. 서언

II. 실험방법

III. 결과 및 고찰

IV. 요약

참고문헌