• Korean journal of food and cookery science
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• v.12 no.2
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• pp.200-206
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• 1996

This study was carried out in order to investigate the effect of additives on Jeungpyun (fermented and steamed rice cake) Preparation. Soy bean flour, whole milk Powder, skim milk Powder, egg yolk, egg white, and mugwort were added in the Preparation of Jeungpyun. There were not significantly difference in loaf volume between control and experimental groups addfd egg yolk, egg white and mugwort. In sensory evaluation, the hardness of Jeungpyun containing of soy bean flour, milk Powder, and egg were lower than control The Jeungpyun containing mugwort was more bitter and harder than the control. The rheological properties measured by texturometer were significantly different among the Jeungpyun added with different kinds of additives. The hardness was significantly lower in Jeungpyun containing whole milk Powder and soy bean flour and springiness was higher in mugwort Jeungpyun compared with the control. In 4$^{\circ}C$ storage, retrogradation of Jeungpyun assessed from hardness measured by texturometer was delayed by addition of soy bean flour and whole milk powder.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.559-564
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• 2002

Volatile odor components of ripened and ripened/freeze-dried kimchi were analyzed by gas chromatograph. As ripening temperature of kimchi increased, pH of kimchi decreased, viable cell count of lactic acid bacteria of kimchi increased up to ripening temperature of $15^{\circ}C$, and sensory properties of kimchi gradually decreased. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in ripened kimchi and ripened/freeze-dried kimchi. The amounts of allyl mercaptan, methyl allyl sulfide, diallyl sulfide, and ethanol increased as the ripening temperature increased, while those of dimethyl disulfide and diallyl disulfide decreased. Freeze-drying for 24 hr removed most of the above-mentioned volatile odor components, which were further removed by freeze-drying for 48 hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1314-1319
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• 2007

This study is to compare food components and the sensory properties of common and functional Porphyra yezoensis, Pyroligneous liquor, Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal. The samples used in this study were provided by a local manufacturer. We analyzed their proximate composition, mineral content, heavy metal content and amino acids. We conducted the sensory evaluation before and after grilling Porphyra yezoenis. Common components are more plentiful in functional Porphyra yezoenis than in common except for carbohydrate and crude fiber. In the case of mineral content, generally functional Porphyra yezoensis contains much more mineral than common except for magnesium and zinc. Especially Salicornia herbacea L. treated with oak charcoal contains abundant iron. Also, Salicornia herbacea L. contains a lot of calcium potassium, copper and sodium. There is a little more heavy metal except for chromium, cadmium and lead in Salicomia herbacea L. treated with oak charcoal than in common that contains a lot of chromium, cadmium and lead, although a wide difference was not discovered between them. In the case of composed amino acid, there are much glutamic acid, glycine, isoleucine and phenylalanine in both Porphyra yezoensis. Especially alanine and phenylalanine are trebled in functional Porphyra yezoensis. Also, there are far more serine and lysine in Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal than in common Porphyra yezoensis and Pyroligneous liquor. In the case of the sensory properties, there isn't a big difference before grilling Porphyra yezoensis; however, after grilling, most functional Porphyra yezoenis had good sensory properties results, especially Salicornia herbacea L. were better than Pyroligneous liquor.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.35-43
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• 1991

Ssooksulgis made with different levels of Mugworts were tested to investigate the texture characteristics by sensory evaluation and mechanical test in this study. As a result of the sensory evaluation for Ssooksulgis with the levels of 0%, 10%, 20%, 30% and 40% , the consistency, texture, moistness and flavor were increased according to the increase of the added Mugworts. In view of color and overall quality, 30% Ssooksulgis was preferable than those of other mixing levels. In the texturometer measurement for Ssooksulgis, hardness tend to decrease, while springiness and cohesiveness tend to increase according to the increase of the added Mugworts. As for Ssooksulgis, the consistency and moistness in sensory evaluation correlated significantly with the cohesiveness and correlated negatively with hardness, chewiness, gumminess in mechanical test (p<0.01).

• 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.210.3-211
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• 2003

흑미가루를 0%, 10%, 15％, 20%, 25％로 첨가량을 다르게 하여 제조한 흑미를 첨가한 인절미의 관능적 특성, 수분 함량, 색도, 기계적인 특성을 비교 검토하였다. 관능검사에서 전체적인 조화도는 흑미가루 15% 첨가군이 가장 높게 나타났고, 흑미가루 10% 첨가군이 그 다음으로 높게 나타난 것으로 보아 유색인절미로서 흑미가루의 첨가량이 15%가 이하일 때 가장 적당한 것을 알 수 있었다. 단단한 정도, 조직의 거친 정도, 씹힘성, 향미는 흑미가루의 첨가량이 증가할수록 높은 점수를 나타내었다. 수분함량은 각 시료간의 큰 차이는 없었으나 흑미가루 첨가량이 증가할수록 수분 보유량이 증가하는 것은 흑미의 식이섬유소 때문으로 추정한다. 색도는 흑미가루의 첨가량이 증가할수록 명도는 낮아지고, 적색도와 청색도가 증가함을 알았다. 기계적 검사에서는 경도, 씹힘성, 껌성은 흑미가루의 첨가량이 증가할수록 그 값이 높아졌고, 응집성과 탄력성은 모든 시료가 거의 비슷한 수치를 나타내었으며, 부착성은 흑미가루의 첨가량이 증가할수록 그 값이 높아졌다. 즉, 흑미가루 비첨가군에 비해 흑미가루 첨가량이 증가할수록 더 단단해지고, 탄력성이 감소하였음을 알 수 있었다. 관능적 특성에서 단단한 정도, 조지의 거친정도, 씹힘성은 기계적인 특성에서 경도, 응집성, 씹힘성과 비교해 볼 수 있는데, 두 가지의 검사의 결과 모두 흑미가루의 첨가량이 증가할수록 그 값이 커져 그 결과가 일치함을 알 수 있었다.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.574-579
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• 2002

The effect of Woomegi Dduct mixed with Tack-ioo and So-ju, and made of glutinous rice flour added with various proportions of nonwaxy rice and wheat flour, were studied by the textural and the sensory characteristics. Springiness, gumminess of Woomegi Dduck added with wheat flour tended to be higher than the one with nonwaxy rice flour and cohesiveness tended to increase as the addition amount of glutinous rice flour increased. The degree of gelatinization tended to decrease as the addition of nonwaxy rice flour and wheat flour contents increased from 10 to 50% Overall sensory score of the sample with 50% of wheat flour added to the glutinous rice flour and mixed with Tack-joo was the highest.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.107-107
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• 2003

홍삼분말을 사용하여 홍삼의 독특한 풍미와 약리적 기능을 접목시켜 기호성을 높이고 기능성을 부여한 제품을 개발하기 위하여 레몬즙 21.4％, 고구마전분 6.7％, 물 53.3％, 설탕 13.3％, 꿀 5.3％를 첨가하여 제조한 레몬과편에 홍삼을 각각 0, 2, 4, 6, 8, 10％첨가하여 제조하였다. 레몬홍삼과편은 pH, 색도, 관능검사와 기계적 물성검사를 실시하였다. 그 결과 pH는 2.95-3.00정도로 홍삼 첨가량에 영향이 없었으며 관능검사 항목 중 표면색은 홍삼의 함량이 증가할수록 진했다. (중략)

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.95-95
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• 2003

본 연구에서는 아라비카종 커피 원두(Colombia Superimo)를 반열풍식ㆍ배치식 드럼 로스터를 사용하여 볶음강도를 강(full city roast), 중(high roast), 약(medium roast)으로 달리하였을 때 이화학적, 관능적 특성 및 항산화성이 어떻게 변화하는지를 알아보았다. 또한 이를 실제 음용 상태에서 측정하고자 가정용 커피메이커를 사용하여 추출한 커피를 시료로 이용하였다. 실험결과 일반성분에 있어서, 수분함량은 볶음 강도가 커질수록 감소하였으며 조 단백질은 볶은 후 약간 감소하였다. (중략)

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2002.04a
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• pp.27-41
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• 2002

뽕잎분말과 실크펩타이드를 첨가한 기능성 다식의 일반 성분, 무기질함량, 관능검사 측정결과 $\circledcirc$ 일반성분 분석결과에서 뽕잎분말과 실크펩타이드를 첨가한 비율이 증가할수록 다식의 조단백질 및 조회분 함량이 대조군에 비해 유의하게(p<0.05) 증가 $\circledcirc$ 무기질함량은 뽕잎분말과 실크펩타이드 첨가비율이 증가할수록 칼슘, 마그네슘 및 칼륨 함량이 유의적 (p<0.05) 으로 증가 $\circledcirc$ 뽕잎분말과 실크펩타이드 첨가비율에 따른 기능성다식의 관능검사 결과 2% 첨가군이 각각의 대조군이나 1%. 3%, 4% 첨가군에 비해 좋게 평가

• Food Engineering Progress
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• v.23 no.1
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• pp.62-68
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• 2019

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.