구운 찹쌀 유과의 조리 공정 및 첨가 재료에 따른 품질 평가

초록

Purpose: This study determines the optimal cooking for baked Yukwa by analyzing quality based on the cooking processes used and the added additives. Methods: Yukwa was prepared under different manufacturing conditions, such as punching time of the Yukwa dough, oil steeping time, and oven temperature for baking. Experiments were conducted using different ratios of additives (e.g., sugar 0~5%, soybean powder 0~5%, and rice wine 0~5%). Results: Increased punching time of Yukwa showed more uniform pore sizes and higher L values. Volume increased approximately threefold with increased punching time (p<0.05). Without the oil immersion process, Yukwa did not puff well. When oven temperatures increased, Yukwa showed darker colors and larger volumes (p<0.05). Increased sugar content led to larger volume and darker color (p<0.05), whereas soybean flour did not affect volume but increased Yukwas’s hardness (p<0.05). Increased rice wine content improved volume and decreased hardness. Conclusion: Baked Yukwa with improved quality can be produced while maintaining expansion by adjusting the manufacturing process and the additives

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