Effects of Salt Concentration on the Rehydration Characteristics of Freeze Dried Mook

재수화용액의 염농도에 따른 동결건초 도토리 묵의 재수화 특성

  • 윤광섭 (대구가톨릭대학교 식품공학과) ;
  • 황정섭 (대구가톨릭대학교 식품공학과) ;
  • 정헌식 (경북대학교 농산물가공저장유통기술연구소) ;
  • 양경미 (경산대학교 생명자원공학부)
  • Published : 2001.09.01

Abstract

In order to produce the high quality rehydrated acorn Mook(Korean tradition gel flood) that enhance acceptability, the optimum condition was investigated for the rehydration process of dried Monk as salt concentration(0, 1, 2%), temperature(20, 70, 80, 90$^{\circ}C$) and time. The estimation of moisture gain, rehydration efficiency was analyzed statistically. The surface color md seniory evaluation were undertaken to evaluate the rehydrated Mook quality The optimum rehydration time was decided to 15 minutes and it takes 3 minutes for the cooling tilde. The moisture gain increased as the rehydration temperature increase. And the moisture gain and moisture gain rate were higher at 1% salt solution than other concentration. As the rehydration efficiency, surface color and sensory properties of rehydrated Mook, 1% salt treatment was superior.