• Title/Summary/Keyword: 묵

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Sensory and Instrumental Characteristics of Acorn Starch Mook with Additives (첨가물질에 따른 도토리묵의 관능적${\cdot}$기계적 특성)

  • Choi, Mi-Yong;Cho, Young
    • Korean journal of food and cookery science
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    • v.23 no.3 s.99
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    • pp.346-353
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    • 2007
  • The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

Effects of Salt Concentration on the Rehydration Characteristics of Freeze Dried Mook (재수화용액의 염농도에 따른 동결건초 도토리 묵의 재수화 특성)

  • 윤광섭;황정섭;정헌식;양경미
    • Food Science and Preservation
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    • v.8 no.3
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    • pp.313-319
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    • 2001
  • In order to produce the high quality rehydrated acorn Mook(Korean tradition gel flood) that enhance acceptability, the optimum condition was investigated for the rehydration process of dried Monk as salt concentration(0, 1, 2%), temperature(20, 70, 80, 90$^{\circ}C$) and time. The estimation of moisture gain, rehydration efficiency was analyzed statistically. The surface color md seniory evaluation were undertaken to evaluate the rehydrated Mook quality The optimum rehydration time was decided to 15 minutes and it takes 3 minutes for the cooling tilde. The moisture gain increased as the rehydration temperature increase. And the moisture gain and moisture gain rate were higher at 1% salt solution than other concentration. As the rehydration efficiency, surface color and sensory properties of rehydrated Mook, 1% salt treatment was superior.

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Consideration about 'Heaven and Man' from review and analysis of 'Heaven's Will', 'Verification of Ghost' and 'Indeterminism' of Mozi (묵자의 「천지(天志)」, 「명귀(明鬼)」 및 「비명(非命)」 편 분석을 통한 천인(天人)관계 고찰)

  • Hwang, SeongKyu
    • The Journal of Korean Philosophical History
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    • no.53
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    • pp.165-190
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    • 2017
  • This thesis is for the analysis of the relationships between Mozi's 'Heaven and Man' through the inspection of meaning and emphasis in his three books, 'Heaven's Will', 'Verification of Ghost' and 'Indeterminism'. According to the previous study, the Heaven's Will and Verification of Ghost are justify Mozi's theory of theistic stance with the Heaven's authority. And in case of the 'Indeterminism', there seems to be positive and rational way of awareness and it's thought to be atheistic stance. It is thought that there is a rule of action which is about the personality principle, and it suggest that how the government rule the country, and how the people lead a life. And it is the ghost that give prize or punishment when they did something according to this principle or not. So, men should do their best in actual life to meet the heaven's will. Because my fate is not decided by heaven's order but my own action. And it is thought that the main point of 'the indeterminism' is about Heaven helps those who do independent and active efforts. In short, 'the Heaven's Will', Verification of Ghost' and 'Indeterminism' are neither contradiction nor conversion form theism to atheism. Mozi is thought to divide clearly about ghost's works and people's works, and it is expressed explicitly in his works 'Heaven's Will', 'Verification of Ghost' and 'Indeterminism'.