• Journal of the Korean Society of Food Culture
• /
• v.13 no.5
• /
• pp.509-518
• /
• 1998

The purpose of this study was to develop korean traditional gruel 'Hodojook' as a easy-to cook product by modifying cooking method and its concentrations. Physical and sensory properties of 'Hodojook' with various levels of concentration were investigated using viskograph and sensory evaluation panel. The result showed that hydrated rice flour has higher maximum viscosity than instantly ground rice. Addition of walnut lowered maximum viscosity and gelatinization beginning temperature. But gelatinization pattern was not affected by the level of walnut and modified cooking method. Sensory characteristics on the roasted odor, roasted taste, oily odor, oily taste and viscosity were significantly increased as the walnut levels are increased. 'Hodojook' of' with the 1:1:6 ratio (rice flour walnut : water) was recommended.

• Korean Journal of Food Science and Technology
• /
• v.52 no.2
• /
• pp.162-166
• /
• 2020

This study examined the effects of additives on the physicochemical properties of gruels during storage. The color, a-value, and b-value of fine-nut, dried pollack, soybean, and chicken gruels increased, while the L-value and whiteness decreased. In addition, the a-value, b-value, and L-value of oyster mushroom gruel decreased upon increase in the storage period. Texture analyzer measurements of gruels revealed that the gumminess, cohesiveness, adhesiveness, and hardness decreased during the storage period of 90 days. The amylose and total sugar contents were also decreased during this storage period. Majority of the fatty acid composition of the gruels during the storage period at 25℃ was due to unsaturated fatty acid. The total unsaturated fatty acid content decreased, whereas saturated fatty acid content increased during the storage period of 45 days.

• Vending industry
• /
• v.5 no.1 s.13
• /
• pp.43-45
• /
• 2005

먹기 편한 레토로트 즉석죽을 발열체가 내장된 파우치에 포장해 자동판매기를 통해 판매하는 사업이 선보였다. 지엘텍은 신개념의 죽자판기 사업을 선보이고 식품자판기 분야의 새로운 사업 유형을 제시하고 있다. 기존 즉석죽 시장의 성장과 함께 무인 유통사업으로의 큰 성장을 노리는 웰빙 죽자동판매기의 흥미진진한사업 행보를 따라가 봤다.

• Korean journal of food and cookery science
• /
• v.23 no.6
• /
• pp.919-929
• /
• 2007

In this study, we applied a steam treatment to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and quality characteristics. For black sesame gruels, roasting can be used in a variety of ways in cooking to enhance functionality and preference. We found that the solid content increased with the addition of 70% steamed black sesame in the glutinous rice-black sesame gruel samples, and for glutinous black rice-black sesame gruels, solid content was highest with the addition of 50% steamed black sesame. For the chromaticity, the L-value decreased as the addition of steamed black sesame increased in all the black sesame gruels made with the steamed black sesame. With regard to texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of the gruels made with steamed black sesame were highest when 60% steamed black sesame was added. The results of the sensory test showed that overall preference was highest for the glutinous rice-black sesame gruel made with 60% steamed black sesame, while the glutinous brown rice-black sesame gruels were preferred with 60% and 70% additions, and the glutinous black rice-black sesame gruel was deemed best with 60% steamed black sesame. The most appropriate ratios of steamed black sesame in the black sesame gruels, with regard to overall quality, are as follows: 60% steamed black sesame for the glutinous rice-black sesame gruel, 60% and 70% steamed black sesame for the glutinous brown rice-black sesame gruel, and 60% steamed black sesame for the glutinous black rice-black sesame gruel.

• Korean journal of food and cookery science
• /
• v.12 no.3
• /
• pp.353-360
• /
• 1996

The purpose of this study was to investigate optimum cooking and ingredient mixing ratio of Jeonbok- and Obunjaki-jooks. It is traditional in Cheju island to prepare Jeonbok-jook with viscera and to use Obuniaki in stead of Jeonbok because of its abundance and economic advantage. Therefore, an attempt was made to search the optimum ingredient ratio, especially the amount of viscera in Jeonbok-and Obunjaki-jooks. By proximate analysis, feonbok and Obunjaki had the same nutritional composition, but the viscera of Obunjaki had more lipid than that of Jeonbok. All nutrients except to total sugars increased with the increase of meat and viscera in leonbok- and Obunjaki-jooks. However Obunjaki-jook showed the better protein quantity In sensory evaluation, as meat ratio increased, the intensity of savory taste and overall acceptability increased. Jeonbok- and Obunjaki- jooks with 40% meat without viscera had the best savory taste and overall acceptabilit y. Jeonbok- and Obunjakijooks with 4％ viscera had better overall acceptability than those without viscera, regardless of meat ratio.

• Food Engineering Progress
• /
• v.13 no.2
• /
• pp.159-163
• /
• 2009

The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooked samples than uncooked ones, however no differences were found among cooked ones (p<0.05). Amylose contents of puffed rice powder Tarakjuk were higher than rice sample (p<0.05). The rice Tarakjuk showed higher viscosity and lower spreadability (p<0.05). Higher "L" value was observed in rice. Highest "a" values were shown in puffed rice powder and lowest value in rice with fresh milk (p<0.05). The "b" value tended to be similar to "a" value.

• Korean journal of food and cookery science
• /
• v.17 no.6
• /
• pp.604-610
• /
• 2001

Quality characteristics of Jook made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997) were examined. After cooking, Thai rice granules in Jook gained more weight than other rices and had a higher degree of swelling(p<0.05). The hardness of Thai rice granules in Jook was the highest and the adhesiveness of that was the lowest(p<0.05). Thai rice granules in Jook had high cohesiveness, chewiness and gumminess. Results showed that Thai rice has improper characteristics for making Jook which must be swallowed easily. In Thai rice, the time needed for the liquid pan of Jook to flow was shortest with values of 4.33s(60$\^{C}$) and 4.97s(40$\^{C}$) and spreadability of Jook was highest with value of 7.37cm(p＜0.05). It showed that Jook made of Thai rice had nonsticky properties. Lightness of Jook made of Thai rice had the highest value of 66.3(p<0.05) and yellowness of Jook made of imported rice were higher than those made of domestic rices. Yields of reducing sugar by $\beta$-amylase reaction was highest in Jook made of Korean rice harvested in 1998 and lowest in Jook made of Thai rice(p＜0.05). It showed That gelatinization of Korean rice harvested in 1998 was highest and that of Thai rice retarded. In sensory tests, Jook made of Korean rice harvested in 1997 had the highest acceptability and that made of Thai rice showed the lowest acceptability due to its strong off odor, low consistency and low smoothness in the mouth(p＜0.05) There were no significant differences between the Jook made of Korean rice harvested in 1998 and that of Chinese rice.

• Korean journal of food and cookery science
• /
• v.12 no.4
• /
• pp.547-556
• /
• 1996

The purpose of this study was to invesitage the optimum cooking method, which ingridients mixing ratio and decortication of white and black sesame gruels, were examined by sensory and mechanical tests. As the results of sensory evaluation for the decortication white and black sesame gruels with the levels of 50, 100, 150, and 200％ sesame per rice l00ｇ, the flavor, nutty taste, and the overall preference were increased with the increase of sesame add. The gruel which made with decorticated sesame roafting for 7 minutes was proferable. The gruels 150% decorticated white and black sesame roasted 7 min had better overall preference. In the mechanical measurement for the white sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tented to be increased as the sesame ratio and roasting time increased. In black sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tended to be increased when sesame ratio was increased. In correlation between sensory evaluation and mechanical measurement of the white and black sesame gruels, color, flavor, nutty taste of sensory evaluation were correlated with the mechanical measurement. The optimal material mixing ratio for gruels was rice 100 g, white and black sesame 150 g, and water 1075 g.

• Journal of radiological science and technology
• /
• v.32 no.2
• /
• pp.161-168
• /
• 2009

The carotid intima-media thickness (IMT) is an early structural marker of the atherosclerotic process and is the only non-invasive test that is currently recommended by the American Heart Association for evaluation of the risk. However, use of this parameter has a limitation because it assumes uniform thickness throughout the blood vessel, whereas atherosclerosis is a focal phenomenon that is confined to intima. In fact, plaque can be found along the atherosclerotic blood vessels even though its value is unknown. The aim of this study is to analyze the carotid plaque and IMT in the stroke patients. We investigated the patients with ischemic stroke, who were admitted to the department of neurology at the Stroke Special Hospital from January to March 2008. After the carotid IMT and plaque were assessed by B-mode ultrasonography, IMT and carotid plaque to risk variables (age, sex) were analyzed. The distribution of CCA IMT was significantly different in terms of age (p = 0.004). Likewise, the distribution of carotid plaque was also significantly different in terms of age (p = 0.006). Carotid plaque was 69 and 92% in normal and abnormal CCA IMTs respectively. The results showed that the CCA IMT was closely associated with carotid plaque.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.2
• /
• pp.245-250
• /
• 2008

The purpose of this study was to evaluate quality of abalone porridge prepared with different sizes of rice and amounts of added water. pH of porridge was mostly stable from 6.3 to 6.8 but as more water was added, pH increased. Increase of added water resulted in higher TBARS value, but most of TBARS value was generally low, and there wasn't any significant difference. Lightness of the rice powder porridge was 53 to 59 and it was higher than that of round rice porridge. Redness tended to be high as rice size was bigger and less amount of water was added. Yellowness of round rice porridge and half rice porridge was higher than that of rice powder porridge. Also, yellowness of porridge had a tendency to decrease as amount of water was increased. Consistency, viscosity, and firmness was higher in round rice porridge and half rice porridge than in rice powder porridge, and increase in added water amount led to decrease of all textural properties. In the measurement of texture properties that is only present in rice grain, the hardness, gumminess, and chewiness of round rice grain porridge was significantly higher than that of half rice. In the sensory evaluation result, all sensory properties was significantly different (p<0.05) among the abalone porridges prepared with different rice sizes and added water. The viscosity, flavor, texture, and taste of half rice abalone porridge added 1000 mL water showed the highest sensory scores.