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KMID : 1134819990280040845
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 4 p.845 ~ p.849
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The Physical Characteristics and Sensoy Qualities of Samul Chol - pyon
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Kim Youn-Sun
Lim Young-Hee
Yun Shook-Ja
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Abstract
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We can make Samul Chol-Pyon to add four powdered Korean medicines to Chol-Pyon. The purpose of this study is to present the standard recipe of Samul Chol-Pyon for the taste of the moderns, taking the tests of physical charcateristics, sensory qualities. The white Chol-pyon and the group of 5% raw materials for Samul-tang are comparatively good for color, odor, taste, softness, chewiness and overall quallity with other group of raw materials. To add Korean medicine browns the Samul Chol-Pyon much deeper. The changes in textural properties of Chol-pyon during storage at 20±5℃ were measured using a rheometer for hardness, fractureability, adhesiveness, resilience, and cohesiveness. The hardness, fractureability and adhesiveness were increased with the additon of in Samul-tang raw material powder. The cohesiveness and chewiness were increased by adding Samul-tang powder in the course of time. The Chol-Pyon prepared with 5% of Samul-tang powder showed the superior sensory qualities as Samul Chol-Pyon.
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KEYWORD
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Samul-tang, Samul Chol-pyon, sensory quality
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