• Food Science and Preservation
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• v.23 no.3
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• pp.335-340
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• 2016

This study was carried out to investigate the physicochemical and quality characteristics of acorn and acorn tea by processing methods. The moisture contents of acorn tea processed roasting was lower than those of others, and acorn tea processed by three steaming and drying was highest in among. Carbohydrate and crude lipid, crude ash contents of the acorn tea processed by roasting was higher than those of others. Crude protein contents of the natural acorn was higher than those of others. Soluble protein content of acorn tea produced by three steaming and drying was 12.74 mg/g, where was highest than that of the acorn tea. Reducing sugar content of natural acorn was 64.3 mg/g, higher than that of the acorn tea. The L values of natural acorn was higher than those of others, but steaming and roasting acorn tea were lower than those of others. The a, and b values of natural acorn was higher than those of others. Total polyphenol and flavonoid contents of acorn tea processed by three steaming and drying was 41.15, 2.78 mg/g, where was higher than that of the acorn tea. Sensory test was the acorn tea produced by three steaming and drying showed the best score in preference.

• Korean journal of applied entomology
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• v.58 no.3
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• pp.259-263
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• 2019

Four species, T. michali Radchenko, T. pisarskii Radchenko, T. wui (Wheelr), and T. xanthos Radchenko of the genus Temnothorax were, for the first time, reported in Korea. Authors provide taxonomic information on the morphological characters and photos of species.

• Food Science and Preservation
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• v.23 no.4
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• pp.510-515
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• 2016

The purpose of study was to evaluate quality, physicochemical and sensory characteristics of acorn Sulgidduk by addition of acorn powder. Acorn Sulgidduk was processed rice powder which added 0, 5, 10, 15, and 20% of acorn powder. The moisture, crude lipid, and crude ash contents of Sulgidduk added with acorn powder was increased by addition amount of acorn powder, but carbohydrate and crude protein contents were decreased. By addition amount of acorn powder, soluble protein content of Sulgidduk were increased, but reducing sugar content were decreased. The L values of Sulgidduk were decreased by addition amount of acorn powder, but increased the a and b values. The hardness, adhesiveness, cohesiveness, springness and chewiness were decreased by addition amount of acorn powder. The sensory test of Sulgidduk added 10% of acorn powder showed the best score in overall preference. Therefore, these results suggested that Sulgidduk added 10% of acorn powder could be applied for produce of acorn Sulgidduk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.376-382
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• 2012

This study examined the effects of acorn (Quercus. acutissima CARR.) jelly powder (0%, 25%, 50%, and 75%) and acorn extract (0%, 0.1%, 0.5%, and 1.0%) addition on the quality characteristics of hardtack. In the sensory test, acorn jelly powder added group scored 50% higher than the other added group. Regarding hardtack color, L (lightness) and b (yellowness) values decreased with increasing acorn powder and acorn extract addition. Hardness of hardtack increased with added acorn jelly powder, but no significant difference was observed with acorn extract. The taste and texture of the hardtack 0.1% acorn extract added group significantly increased. Overall, preferences decreased with increasing acorn extract but not significantly. In conclusion, the results of this study suggest that addition of 50% acorn jelly powder in combination with addition of less than 0.1% acorn extract to hardtack was the most desirable.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.342-351
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• 2000

This study aimed for exploring the best recipe of Sangjabyung to increase its utility value and to develop traditional Korean rice cake industry for next generation. The best recipe was determined after several tests such as sensory evaluation and mechanical measurements for texture, moisture content, and colorimetry. The samples prepared with 5% of acorn starch with honey showed the best scores in sensory evaluation for color and flavor, 5% of acorn powder with sugar for grain, 15% of acorn powder with sugar for moistness and chewiness, 15% of starch with honey for sweetness, and non-glutinous rice flour mixed with 10% of acorn powder and sugar for overall quality. Every item except for flavor was significantly different from that of control (P<0.05). The highest score for springiness was obtained from the samples prepared with 10% of acorn starch with sugar, cohesiveness with 5% of acorn starch with sugar, chewiness with 15% of acorn starch with honey, gumminess with 15% of acorn starch with honey, adhesiveness with 5% of acorn starch with honey, and hardness with 15% of acorn starch with honey. All items were significantly different from that of control (P<0.05). The overall quality of sensory evaluation was correlated with moistness(P<0.05), springiness, cohesiveness(P<0.01), and adhesiveness(P<0.01) in mechanical test. Moisture contents of rice flour, acorn starch, and acorn powder were 32.93%, 8.52%, and 13.26%, respectively. The desirable moisture content in Sangiabyung was 44.11% in the case of using rice flour with acorn starch or 44.33% for rice flour with acorn powder. As a result of colorimetry, the best L, a, and b values were obtained from the rice cakes with 5% acorn starch and oligosaccharides, with 15% of acorn powder and sugar, and with 15% of acorn starch with oligosaccharides, respectively. Overall. the most desirable recipe for Sangjabyung was determined as rice flour 315 g, acorn starch or acorn powder 35 g, sugar 60 g, salt 3.5 g, and water 130 ml.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.369-375
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• 2012

In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.

• Food Science and Preservation
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• v.6 no.4
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• pp.429-434
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• 1999

This study was undertaken to investigate preparation possibility of chestnut mooks added chestnut shell. Three types of chesetnut starches which were flesh starch(FS), inside shell containing starch(ISS), and shell containing starch(SCS) and acorn starch(AS) as control were used to preparation of mook. The crude tannin contents of chestnut starches was about 25% of that in acorn starch. In the textural properies, hardness of mooks was increased in proportion to the increasing concentration of starches. Hardness md cohesiveness of mooks with chesnut starches were higher than those of acorn starch. Color properties of mooks with OSS were similar to that of AS. Sensory evaluation by 9-point method indicated that the nooks with ISS had greater intensities in all investigation items. The total scores were higher in order of ISS, AS, FS and SCS. The mook with ISS had homogeneous and porous structure by SEM.

• Landscaping Tree
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• s.93
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• pp.9-11
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• 2006

전국 어디서나 쉽게 볼 수 있는 참나무류는 가을이면 우리에게 정성스러운 열매를 도토리라는 정겨운 이름으로 우리에게 돌려준다. 그리고 우리 조상들의 예로부터 도토리를 슬기롭게 이용하여 와KT고, 야생동물의 긴요한 식량으로 사용되어, 자연을 풍요롭고 아름답게 만드는 슬기로운 산물이다. 자연을 표방하는 기획물 사진에는 다람쥐가 도토리를 먹고 있는 모습이 대표되는 한 장면이기도 하다. 우리나라 전국어디서나 신갈나무, 갈참나무, 떡갈나무, 굴참나무, 상수리나무, 졸참나무 등 많은 참나무류가 분포하여 가을이면 단풍의 극치를 이루기도 한다. 이들이 만들어내는 종자에 해충이 탐을 내어 우리의 정서를 빼앗고 있다 대표적인 것이 요즘 등산로나 산책로를 따라 가면 길 위에 많이 떨어져 있는 참나무류 가지들의 피해는 도토리거우벌레의 피해이다. 마치 톱으로 참나무가지를 잘라 떨어뜨리는 모습은 자연의 신비가 오묘하다는 것을 말해 주기도 한다. 구과에 알을 낳고는 가지를 주둥이로 잘라서 떨어뜨려 어린자식이 도토리를 먹고는 쉽게 땅속에서 들어갈 수 있게 하는 것이다. 참나무류 도토리를 직접 가해하는 몇몇 해충에 대한 생태 및 방제법을 간략하게 소개하고자 한다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.209-212
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• 2004

본 연구는 도토리 가루가 지방대체제로 저지방 소시지 제조 시 첨가하여 기존의 유화형 소시지와 유사한 성상을 갖는 적정 형태와 적정량을 구하기 위하여 실시하였다. 도토리가루의 첨가 형태에 따른 이화학적 및 조직학적인 성상에는 차이가 없었으며, 첨가량이 0.5에서1.0%로 증가할수록 점성이 감소하였다. 한편 도토리 가루를 첨가한 저지방 처리구는 유화형 대조구와 명도에서만 차이를 보일 뿐 다른 이화학적 및 조직학적 성상에서는 차이를 보이지 않았다. 따라서 도토리 가루 0.5%를 저지방 소시지 제조시 첨가하여 Gelcarin을 첨가한 지방대체제와 유사한 성상을 보임으로써 도토리 가루의 지방대체제로서 이용 가능성을 시사하였다.

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.17-22
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• 1975

Studies on the elimination of tannin from the acorns containing tannin up to 9%, for the utilization of the acorns in Korea, carried out as follows: 1. The strain of Asp. niger sp. which yield the reasonable enzymatic activity of tannase was isolated from the rotten acorns. 2. The method of hydrolyzing tannin in the water by suspending, and agitatiag the acorn powder: followed by decantation, showed the best result aomng the conventional methods in the efficiency of removal of tannin and in the economy of the process by reducing the tannin content to 0.18％ in 24 hours. 3. It was notable that the acorn'powder from which the tannin was eliminated contains various essential amino acids in relatively ample a mount.