Browse > Article
http://dx.doi.org/10.7318/KJFC.2008.23.1.115

Development and Standardization of Dried Persimmons Gruel on Books  

Cho, Mi-Sook (Department of Nutritional Science & Food Management, Ewha Womans University)
Lee, Eun-Young (Department of Nutritional Science & Food Management, Ewha Womans University)
Kim, Jan-Di (Department of Nutritional Science & Food Management, Ewha Womans University)
Publication Information
Journal of the Korean Society of Food Culture / v.23, no.1, 2008 , pp. 115-120 More about this Journal
Abstract
The dried persimmon was effective in caring an inflammation, an ulcer and a burn and preventing hypertension and arteriosclerosis. At the Jejungsinpyun. dried persimmons gruel was beneficial to stomach and intestine and toned down voice. Based on Jejungsinpyuns and Sikryochanyo, dried persimmons gruel was developed for modern people. To standardize the dried persimmons gruel, physical properties and consumer acceptability was examined. The procedures of dried persimmons gruel was to make dried persimmons juice after soaking dried persimmons with same volume water during 24 hr and blending. To decrease the astringent taste of dried persimmons, dried persimmons juice and water with cinnamon (2%) was mixed and simmered during 3 min. Dried persimmons paste with cinnamon was added and the gruel was boiled more during 5 min. dried persimmons gruel was completed. The dried persimmons gruel were divided of 5 groups consisted of each 10, 15, 20, 25, 30 g dried persimmons. As dried persimmons content increased, lightness, apparent viscosity decreased. Acceptability test indicated the sample of dried persimmons : rice ratio at 2 : 5 had the highest overall acceptability and flavor. Considered to each, the sample of the dried persimmons : rice ratio at 2 : 5 met the purpose of the study.
Keywords
dried persimmons; persimmons; gruel; porridge;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Han HS, Oh MS. 2001. A Comparative Study on Quality Characteristics of Jook (traditional Korean rice gruel) Made of Imported and Domestic Rices (Chuchung Cyeo). Korean J. Soc. Food Cookery Sci. 17(6):604-610   과학기술학회마을
2 Baik EY, Lee HS, Lee KS, Lee JW, Kim HR, Cho MS, Kim KO. 2007. Physicochemical and Sensory Characteristics of Gangjung Containing Sorbitol during Storage. Korean J. Food Culture, 22(1):115-126   과학기술학회마을
3 Kim JM, Suh DS, Kim YS, Kim KO. 2004. Pysical and Sensory Properties of Rice Gruels and Cakes Containing Different Levels of Ginko Nut Powder. Korean J. Food Sci. Technol. 36(3):410-415
4 Lee HJ, Jurn JI. 2000. Research Kinds of Rice Porridges and Recipe of It. Korean J. Food & Nutr., 13(3):281-290
5 Lee HJ, Park HO, Lee SY. 2005. A Study of Optimum Conditions in Preparing Gruel with Black Bean Germ Sprout Source. Korean J. Food & Nutrition 18(4):287-294   과학기술학회마을
6 Xian-Zhang. Lee FZ, Kum JS, Ahn TH, Eun JB. 2003. The Effect of Processing Condition on Preference in Sensory Quality of Rice Nut Gruel. Korean J. Food Science Technology, 35(1):33-37
7 Cho EJ, Shin HS. 1996. Analytical Study of Jook (Korean gruel) Appeared in the Books. Korean J. Dietary Culture 11(5):609-619   과학기술학회마을
8 전순의. 2006. 식료찬요-우리나라 최초의 식이요법서. 예스민, Seoul, Korea. pp13-297
9 Park HW, Lee SA, Cha HS, Kim YH. 2005. Effect of Cinnarmon Pretreatment and Packing Materials on the Quality of Dried Persimmon. Korean J. Food Preserv. 12(4):305-309
10 Park HW, Cha HS, Kim SH, Park HR, Lee SA, Kim YH. 2006. Effect of Grapefruit Seed Extract Pretreatment and Packaging Materials on Quality of Dried Persimmons. Korean J. Food Presev. 13(2):168-173   과학기술학회마을
11 강명길. 1992. 제중신편. 여강출판사, pp537-543
12 Lee GD, Kim HG, Kim JG, Kwon JH. 1997. Optimization for the Preparation Conditions of Instant Rice Gruel Using Oyster Mushroom and Brown Rice. Korean J. Food Science Technology, 29(4):737-744   과학기술학회마을
13 Chae SG, Kang KS, Ryu ID, Ma SJ, Bang KY, Oh MH, Oh SH, 2007 .A Standard Food Analytics. Ji-Gu Publishing Co. Seoul, Korea. pp219-269
14 Kim JH, Kang WW, Kim JK. 2005. Quality Evaluation of yut (Korean Traditional Candy) Prepared from Low Quality Dried-Persimmon. Korean J. Food Preserv. 12(2):135-140   과학기술학회마을
15 Kim JH, Kim JK. 2005. Quality of Persimmon Jelly by Various Ratio of Dried Persimmon Extract. J. Korean Soc. Food Science Nutrition, 34(7):1091-1097   과학기술학회마을   DOI
16 Kim JK, Kang WW, Oh SL, Kim JH, Han JH, Moon HK, Choi JU. 2004. Comparison of Quality Characteristics on Traditional Dried Persimmons from Various Regions. J. Korean Soc. Food Science Nutrition, 33(1):140-145   과학기술학회마을   DOI
17 Kim SG, Lee YC, Suh KG, Choi HS. 2001. Acetaldehyde Dehydrogenase Activator from Persimmon and Its Processed Foods. J. Korean Soc. Food Science Nutrition. 30(5):954-958.   과학기술학회마을
18 Lee JH, Seo HS, Kim SH, Lee JR, Hwang IK. 2005. Soaking Properties and Quality Characteristics of Korean white Gruel with Different Blending Time of High-Dietary Fiber Rice 'Goami 2'. Korean J. Food Cookery Science, 21(6):927-935   과학기술학회마을
19 Kim JS, Sohn JW, Yum CA. 1996. Sensory Characteristics of White and Black Seasame Gruels with Different Mixing Ratio and Decortication. Korean J. Soc. Food Sci. 12(4):547-556   과학기술학회마을
20 Kang IH. 1988. Taste of Korean. Korea Text Publishing Co., Seoul, Korea. pp53-74
21 Lee YC, Sa YS, Jeong CS, Suh KG, Choi HS. 2001. Antisoagulating Activity of Persimmon and Its Processed Foods. J. Korean Soc. Food Science Nutrition, 30(5):949-953
22 Kang WW, Kim JK, Oh SL, Kim JH, Han JH, Yang JM, Choi JU. 2004. Physicochemical Characteristics of Sangju Traditional Dried Persimmons during Drying Process. J. Korean Soc. Food Science Nutrition, 33(2):386-391   과학기술학회마을   DOI
23 Jung GT, Ju IO, Choi JS. 2001. Preparation and Quality of Instant Gruel Using Pumpkin. Korean J. Postharvest Science Technology, 8(1):74-78
24 Lee JM, Park YJ, Oh JE. 2001. Deve;opment of Elderly Diet Using Inhibitory Plant Against Aging Process. Journal of The Korean Society of Dietary Culture, 16(2):170-179
25 Cho JH, Cho YS, Kim TK, Choi SH. 2006. A Test of Consumer Preference for Dried Persimmons. J. Korean Society of Food Preservation, 23(2):53-68
26 Kim GY, Lee CJ, Park HW. 1998. A Comparative Study on the Literature of the Cooking Product of Grain in Imwonshibyukji (I). J. the East Asain of Dietary Life, 8(4):360-378