• Korean Journal of Food Science and Technology
• /
• v.20 no.4
• /
• pp.613-617
• /
• 1988

This study was undertaken to observe the effects of partial replacement of acorn starch with dent, cross-linked, or acid modified corn starches, and of refrigeration on sensory characteristics of acorn mooks(starch gels). Triangle test was used to determine if there were noticeable differences among the monks. In order to find the source of differences, various sensory properties of the monks were evaluated with quantitative descriptive analysis on unstructured scale. The results indicated that added corn starches affected significantly most of the sensory characteristics evaluated. Control acorn monks had greater intensities in color, clarity, bend property, firmness and cohesiveness. Monks containing cross-liked corn starch were more similar to control than the other mixed starch monks, fresh or refrigerated.

• Journal of Korean Library and Information Science Society
• /
• v.39 no.3
• /
• pp.457-477
• /
• 2008

The purpose of this experimental study is to analyze the techniques of producing the traditional Korean ink sticks, in order to restore them. The major findings are as follows: (1) Korean traditional ink is a name which people generically calls a block of ink mass made from soots and pine pitch, and it can be classified into pine-pitch ink and oil-pitch ink according to the type of soot. (2) Pine-pitch ink is made from soot of burnt pine trees, and oil-pitch ink is made from soot of burnt plant, animal or mineral oil. Both are mixed with glue made from resin, and hardened into block form. (3) Raw materials of ink include soot, glue made from resin, and spices, and the techniques of making Korean traditional inks were documented in etc. (4) The techniques of making Korean traditional inks have not been handed down, but some craftsmen in modern Korea have restored those traditional techniques.

• Korean Journal of Food Science and Technology
• /
• v.21 no.1
• /
• pp.9-12
• /
• 1989

Sensory characteristics of acorn gels were evaluated as affected by acorn starch concentrations(7, 8, 9, 10 and 11%) and by soaking periods(4, 8 and 16 days) of acorn and acorn flour. The characteristics evaluated were color, clarity, firmness, cohesiveness, flavor and astringency. Panelists indicated in the scoring test that all the characteristics were pronounced as the starch concentration increased, except clarity, The result of ranking test on gels made with acorn starch soaked for 4, 8 or 16 days indicated that color, firmness, cohesiveness, flavor and astringency decreased, as soaking period increased. However, the soaking periods did not affect clarity of acorn gels.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.6
• /
• pp.738-747
• /
• 1992

The important legumes in Korea are mungbean, red bean, kidney bean and cowpea. Mungbean has traditionally been used for mook (jelly-like starch gel) preparation. Cowpea has recently been utillized for substitution of mungbean. The major use of sediment of red bean is for the sweet paste. The studies related to legume starches and flours (air-dried sediment) in Korea are concentrated on the understanding of the properties of mook. The structure of starch, gelatinization and gelling properties of legume starches and flours are reviewed with emphasis of Korean literatures.

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

• The Journal of the Korea Contents Association
• /
• v.17 no.7
• /
• pp.222-235
• /
• 2017

The purpose of this study is to analyze the perception of Korean universities' education specialists and seek direction for the development of MOOCs. To investigate this, 64 Korean university education specialists were surveyed about the educational goals of MOOCs and their perception of micro and macro issues. As a result, Korean university education specialists recognized MOOCs' educational goals as an innovation of education methods. Also, negative acknowledgment that issuance of certificates would cause confusion in the degree system, which is interpreted as a tendency to recognize MOOCs as a complementary material. On a macroscopic level, overall outlook was negative for K-MOOC. However, since K-MOOC is highly perceived to be subversive, it is necessary to discuss the possibility of using MOOCs. Accordingly, it suggested the institutional improvement for the utilization of K-MOOC and the possibility of joint development between universities.

• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.53-56
• /
• 1985

The rheological models of acorn flour gels with different concentrations were investigated by stress relaxation test. The analysis of relaxation curves by successive residual method revealed that the rheological behavior of acorn flour gels could be expressed by the 7-element, generalized Maxwell model. The equilibrium modulus and modulus of elasticity increased by the increment of acorn flour concentration.

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

• Korean journal of food and cookery science
• /
• v.3 no.2
• /
• pp.68-74
• /
• 1987

Objective and subjective methods were performed together for TPA analysis of acorn mook, and their correlations were analyzed. As the result of sensory evaluation, hardness and fracturability were most important factors for prediction of preference. Meanwhile, compression test with Instron Universal Testing Machine revealed that P1(maximum peak in first bite) was very effective factor representing the cheracteristics of first bite, and that P2 the latter peak in first bite) was valuable for prediction of characteristics of second bite.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.5
• /
• pp.865-869
• /
• 2001

Isolation and identification of the major bacteria causing spoilage of buckwheat starch jelly, and the effects of chitosan concentrations (0, 0.5, 1.0, 1.5, 2.0%) on shelf-life and quality of buckwheat starch jelly were investigated. Eight strains were isolated from spoiled buckwheat starch jelly and identified as Serratia liquefaciens and Staphylococus lentus. During storage of buckwheat starch jelly for 6 days at 18$^{\circ}C$, viable counts were lower at higher chitosan concentrations, especially at 1.5% and 2.0%. Water activity was less reduced at higher chitosan concentrations. Color L* value decreased, and a* values increased slightly with storage periods. In sensory evaluation, buckwheat starch jelly containng 1.0% chitosan was evaluated the best, with lower overall acceptability at higher chitosan concentrations. Buckwheat starch jelly containing 1.0% chitosan showed a longer shelf-life by 1~2 days than the control.