• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.73-73
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• 2003

느티떡은 멥쌀가루에 느티잎을 첨가하여 시루에 찐 떡이다. 본 연구에서는 멥쌀가루에 느티잎의 양, 설탕의 양, 물의 양을 달리하여 느티떡을 제조하여 관능검사와 기계측정을 하여 최적 배합비를 얻는데 목적이 있다. 관능검사 결과 Color는 멥쌀가루 200g에 느티잎 20g(10%), Flavor와 Moistness는 느티잎 30g (15%), 설탕 30g(15%), Chewiness는 느티잎 20g(10%), 설탕 30g(15%), 물 35m1, Sweetness는 느티잎 20g(10%), 설탕 30g(15%), 물 25ml 첨가한 떡이 가장 높게 평가되었다. (중략)

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.53-60
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• 2005

This study was conducted to develop the descriptive analysis procedures for evaluating the sensory characteristics of yeast leavened breads. Eleven highly trained panelists identified the following 23 sensory attributes in the bread and defined the terminology for each attribute; yellowness of crumb, roughness of surface, uniformity of cell, density of cell, brownness of crust for appearance characteristics, yeast fermented, chemical, roasted flour, buttery, milky, boiled flour, sweet, and salty for flavor characteristics, springiness, ease to tear, moistness on surface, adhesiveness to lip, hardness, stickiness, cohesiveness of mass, moisture absorption, chewiness, and loose particles for textural characteristics. Reference samples for the flavor attributes were determined. There were significant differences in all of the 23 sensory attributes of commercial bread samples. The principal component analysis (PCA) was performed to summarize the sensory data. The first two principal components explained 89% of the variation of the original variables indicating reliability of procedure developed in this study.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.147-147
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• 2003

홍국 추출물로서 기능성을 조사하고 홍국 첨가한 국수를 제조하기 위하여 관능검사를 통하여 적정제조조건을 설정한 후 국수를 제조하여 품질특성을 조사하였다. 홍국을 물과 70%에탄올로 추출한 후 항산화작용과 아질산염소거능을 조사하였다. 홍국 추출물의 전자공여능은 물추출물 500ppm에서 46%, 1,000ppm에서 49%의 전자공여능을 나타내었으나 에탄올추출물은 500ppm에서 51%, 1,000ppm에서 56%로서 물추출물보다 높은 전자공여능을 나타내었다. 홍국 추출물의 아질산염소거능은 물추출 1,000ppm pH 1.2에서 32% 정도의 소거능을 나타내었으며 에탄올추출물 1,000ppm은 pH 1.2에서 37%의 아질산염소거능을 나타내었다. 홍국 추출물의 황산화능과 아질산염소거능 모두 에탄올추출물이 물추출물보다 우수하였다. 홍국을 0~4% 첨가한 홍국국수의 관능검사에서 건면에 대하여 색, 향, 맛, 뒷맛, 총괄평가 등을 7점법으로 관능검사를 실시한 결과, 색상은 홍국 4% 첨가한 것을 가장 선호하였으며(p＜0.05) 향, 맛, 뒷맛은 각 첨가군간에 유의적 차이가 없었다. 건면에 대한 총괄평가는 3%와 4% 첨가한 국수를 가장 선호하였다(p＜0.05). 한편 삶은 홍국국수에 대한 관능검사를 실시한 결과에서, 색상은 4% 첨가국수를 가장 선호하였으나(p<0.05) 향, 부드러움, 맛, 뒷맛은 홍국 첨가농도간에 유의적 차이를 나타내지 않았다. 촉촉한 정도는 4%에서 유의적으로 기호도가 높았으며(p<0.05) 총괄평가는 각 농도의 홍국 첨가군 간에 유의적 차이를 나타내지 않았다. 건면과 생면의 관능검사 결과를 종합해 볼 때, 홍국국수의 제조시에 홍국을 3~4% 첨가하는 것이 가장 바람직한 것으로 판단된다. 홍국국수(생면)를 5$^{\circ}C$에 4주간 저장했을 때의 균수는 저장 2주까지는 생균수가 증가하였으나 2주후부터 감소하는 경향을 나타내었다. 저장초기의 균수는 홍국을 첨가한 국수가 대조구에 비하여 총균수와 효모.곰팡이수가 많았으나 저장 1주일 후부터 3주까지 홍국 첨가구가 대조구에 비하여 균수가 적었으며 홍국 첨가농도에 비례하여 감소하였다.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.37 no.8
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• pp.819-827
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• 2009

We analyzed the result of sensory evaluation for the 10 items of Korean Space Foods performed by Korean astronaut in ISS. Although there were low score items because of the individual preference difference, Most items received the high score. Also, we can confirm the possibility of the internationalization of the Korean Space Foods because international astronauts gave the high valuation. we should develop the various space foods and food package which are easy to use in space for the human exploration in the future.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.182-185
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• 2005

본 연구는 식염첨가량을 달리하여 제조한 로인 햄의 품질특성을 평가하고, 제조 가능한 최저식염첨가수준을 결정하고자 실시하였다. 식염첨가량을 0, 0.5, 1.0, 1.5, 2.0%로 달리하여 염지액을 다침주사로 주입한 로인 햄의 이화학적 및 조직학적 및 관능적 성상을 평가하였고, 고염처리구와 비교하였다. 제조한 로인 햄의 pH, 그리고 수분, 지방, 단백질 함량은 각각 5,8${\sim}$5.9, 66${\sim}$70%, 1${\sim}$l.3%, 21${\sim}$26%였다. 수분함량은 식염 무첨가구가 첨가구에 비하여 유의적으로 낮게 나타났고, 반면에 단백질함량은 식염 무첨가구가 첨가구에 비하여 유의적인 차이를 보이며 높게 나타났다. 색도는 명도에서만 고염 처리구 중 1.5%가 저염 처리구 0.5%이하와 차이를 보였다. 보수력은 식염첨가량에 따른 유의적 차이를 보이지 않았고, 반면에 가열감량은 식염 무첨가구가 0.5%이상의 식염 첨가구에 비해 유의적인 차이를 보이며 높게 나타났다. 조직학적 특성을 평가하기 위해 실시한 allo-kramer 전단력 측정 결과, 식염 무첨가처리구는 0.5${\sim}$1% 식염첨가구에 비하여 높게 나타났으나, 1.5${\sim}$2% 첨가처리구와는 유의적인 차이를 보이지 않았다. 관능검사 곁과에서 식염 무첨가구는 평가항목 전반에 걸쳐서 좋지 않은 것으로 평가되었으며, 특히 다즙성, 색도, 염도 및 총체적인 항목에서 매우 낮게 평가되어 제품으로서 가치를 상실하였다. 반면에 0.5% 이상의 식염 첨가구는 식염첨가량에 관계없이 유사한 관능적 특성을 보였으며, 2.0%의 고염 처리구는 오히려 염도에서 다른 평가항목보다 낮게 평가되었고, 1.0% 식염 첨가구는 오히려 조직감과 염도에서 매우 좋게 평가되었다. 이러한 결과는 제조 가능한 식염첨가최저수준은 0.5%이상임을 보여주었다. 따라서 로인 햄의 제조에 필요로 되는 식염의 첨가량은 0.5${\sim}$1.5% 범위로 평가된다. 차후의 연구로는 저염 로인 햄의 경우 품질의 저하를 보완할 수 있는 기능성 첨가물이나 가공기법이 필요할 것으로 보인다.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.433-440
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• 1988

Dried anchovy (Engraulis japonica) was ground and treated with 0.3N NaOH solution and then hydrolyzed with proteolytic enzymes. Extracts obtained by centrifugation of alkali-enzyme treated anchovy slurry was compared with water extract for the yields of soluble solid, protein and ashes and organoleptic characteristics. The data for the yields of the soluble solids, protein and ash showed that a 2-3 folds increase in those yields was resulted by combined alkali-enzyme treatments when it was compared to water only extract. The organoleptic evaluation on the alkali-enzyme treated anchovy extracts also showed a 2-3 folds in flavor strength of all descriptions in odor and taste and a significant improvement in total odor or taste acceptability.

• The Journal of Natural Sciences
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• v.10 no.1
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• pp.141-151
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• 1998

The purpose of this study was to suggest the skirt grading rule for different somatotypes. For this study 9 subjects were classified three types according to the shape of front hips such as diamond, standard, heart. Skirts pattern were made by Moonwha grading method for traditional grading rule. For each somatotypes, skirt pattern were graded by new grading rule. The sensory evaluations were practiced for appearance and function. At the result, comparing between the new grading rule and traditional grading rule, new grading rule was fitter than the traditional grading rule. And diamond type was distinctively better than the other somatotype at sensory evaluation appearance. For pattern making of diamond type it had better use the new grading rule that was considered the characteristics of body shape.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.241-245
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• 1995

The roasting condition and organoleptic characteristics in Cassia tora tea were investigated. Intact Cassia tora seeds were composed of water 11.6%, crude protein 13.1%, crude fat 4.4%, crude fiber 13.8%, N-free extract 47.2% and ash 4.9%. Organoleptic qualities in Cassia tora tea were sweetness, astringency, tartness, bitterness, roasted coffee like, roasted barley like and burnt smell. Organoleptic qualities were investigated by descriptive analysis method, too. Overall acceptability was increased by roasting but it was low because of formation of bitterness and burnt smell at excessive roasting conditions. Sweetness was the most important factor in organoleptic quality of Cassia tora seeds and the optimum condition for the best quality was $210^{\circ}C$, 20 minutes.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.298-304
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• 1996

Thirty-nine samples of roasted sesame seed oils were sensorially evaluated in terms of nutty odor, burnt odor and overall desirability, and their volatile compounds quantitatively analysed using direct sampling capillary GLC. Five volatile compounds were appeared to be significant for the sensory Properties of sesame oils through the multivariate analytical techniques such as stepwise discriminant analysis. canonical discriminant analysis, discriminant analysis and principal component analysis. The most important compounds were 2,5-dimethylpyrazine and 2-methylpyrazine which could be effectively used as chemical indicators related to nutty and burnt odor of sesame oils, respectively. The sesame oils which have represented a good grade of overall desirability have been always kept $35.82{\sim}4.43$ ppm of 2,5-dimethylpyrazine and also $28.90{\sim}6.35$ ppm of 2-methylpyrazine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.482-486
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• 2006

This study was conducted to evaluate the effect of green tea powder on the sensorial quality of Chungkookjang. The results showed that the addition of Ttuck-cha or Ooreung-cha green tea powder was not appropriate for the fermentation of Chungkookjang. The results of sensory evaluation approved that the addition of Choi-cha or Powder-cha green tea powder reduced the off-odor of Chungkookjang. Therefore, Choi-cha and Powder-cha could be used as the effective natural additives for the improvement of the sensorial quality of Chungkookjang.