Roasted bean, artificial vanila, salt를 적정 수준 추가,
품질 향상 및 개선
소비자 기호도 검사에서
자사제품의 기호도가 낮게 나타남
Overall liking 에 가장 영향을 준 특성은
roasted bean, artificial vanila, salt
13가지 관능적 특성 중 overcooked 특성이
LMH에서 두드러지게 나타남
현미와 참마를 갈아 넣은것
Fermentation process of cheonggukjan
Soybeans 10 to 20 hours in the hot water
and put the litter
↓
After cooling, place a warm place until 60 ℃
↓
Bacillus bacteria causes fermentation by breeding
⇛ Composition of soybeans becomes changed by
Bacillus subtilis(natto), Bacillus licheniformis,
Bacillus megaterium
Changing of ingredient - PH
By Bacillus subtilis p
amounts of Bizi. And add gluten
∎2nd Test (2010. 4. 16)
sample - 0, 5%, 10%, 15%, 20%, 20%(with gluten)
Tried to change the yeast and add gluten.
One more added sample and the bean-curd dregs plentifully put in and compared texture of gluten added and not added.
*Recipe
0
5%
10%
15%
20%
20%(gluten)
Wheat flour
300
285
270
255
240
240
Bi
Abstract
This study was conducted to analyze sensory profiles of commercial soybean milks using a standardized sensory evaluation procedure and to investigate the effects of sensory characteristics and brands on consumer liking for soybean milks. Descriptive analysis and consumer taste testing were conducted for three commercial soybean milks. For the descriptive analysis, eight panelists ge
제 6 장 육류
-식육이란: 인간이 음식물로 이용하는 가축의 살코기
-건강하게 생존 활동하는데 필수불가결한 최고의 음식물로 평가
-식용: beef, pork, goat, chicken, 토끼, 말, 양, 개, 산돼지, 노루, 꿩
-육류에 대한 이해: 조리방법 선택, 종류별,
-특징 별 정확하게 이해: 동물의 종류, 연령 부위의 색, 단