• Korean Journal of Food Science and Technology
• /
• v.43 no.5
• /
• pp.583-587
• /
• 2011

This study evaluated the quality characteristics of yukwa pellets and yukwa bases on the ratio of soju addition (0, 25, 50, 75, and 100% v/v). Yukwa base with 50% ratio of soju addition displayed the highest diameter, volume and specific volume. The yukwa base with 75% ratio of soju addition displayed the longest in length. The weight of yukwa base increased as the ratio of soju increased. Lightness increased in yukwa pellet and yukwa base as the ratio of soju increased. Lightness of yukwa base was higher than yukwa pellet, but yellowness and redness of yukwa base were lower than yukwa pellet. Air cell size of yukwa base decreased as the ratio of soju increased. The compression and cutting force of yukwa base with 50% ratio of soju addition were lowest, while yukwa base with 0% soju was highest. In the sensory evaluation, preference of color increased as the ratio of soju addition increased. Yukwa base with 50% ratio of soju addition was the highest in internal compactness, mouth-feel, and overall preference. The results show that a soju ratio of 50-75% addition for total liquid is useful in the production of high quality yukwa base.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.10
• /
• pp.1685-1688
• /
• 2004

This study mechanically measured physical properties of jelly made by adding kappa carrageenan and agar-agar to the sipjeondaebo extract, varying the addition ratio. The sipjeondaebo extract used in the study showed 4.95 pH, 7.0 Brix$^{\circ}$, and high turbidity of more than 3.0 NTU. The sugar content was fixed at 25.2 Brix$^{\circ}$ when isomaltooligosaccharide was added in a 25-percent concentration. When the jelly was mechanically measured after it became hard in the refrigerator, the measurement results did not show any significant difference in cohesiveness between different addition ratios of agar-agar to kappa carrageenan. In the measurement of chewiness and gumminess, the jelly show a significantly decreasing tendency in both the two properties as the increase in the addition rate of agar-agar was made. Hardness was also measured lower as the more addition of agar-agar was made, and its the highest level was shown when there was the addition of kappa carrageenan only. Springiness was the highest when the ratio of kappa carrageenan to agar-agar was 0.7%:0.3%, while it was measured the lowest when agar-agar was added in a 1.0% concentration. In the measurement of the jelly's physical properties, the results showed the highest level of appearance when the ratio of kappa carrageenan to agar-agar was 0.7% but indicated that there was no significant difference in flavor. The overall Quality was evaluated to maintain the highest level at the kappa carrageenan to agar-agar ratio of 0.7%:0.3%, followed by a 0.5%:0.5% addition ratio.

• Food Science and Preservation
• /
• v.24 no.6
• /
• pp.758-763
• /
• 2017

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

• Proceedings of the KIEE Conference
• /
• 2005.11a
• /
• pp.41-43
• /
• 2005

$Cl_2$ 플라즈마에 있어서 Ar 가스의 첨가에 의한 효과를 보기 위해 Ar 첨가 비율 rf 전력, 반응로 압력을 변화시켜가며 그 에너지와 질량을 분석하였다. Ar 첨가 비율에 따른 각 입자들의 질량 분석을 통해서, Ar의 비율이 80% 일 때 물리적, 화학적 반응이 최대가 되는 것을 확인하였다. 또한 Ar 첨가 비율에 따른 각 이온들의 에너지 분석을 통해, Ar 가스의 첨가에 의해 $Cl^+$ 나 $Cl_2^+$ 이온들의 이온 선속은 증가하나 그 에너지가 감소하는 것을 확인하였다. 반응로 압력과 rf 전력의 제어를 통해 이온 전류밀도, 이온 에너지와 전자온도를 제어 할 수 있음을 확인하였고, Ar 첨가 비율을 변화시키면서 전자 밀도 분포 함수의 변화를 관찰하여 이를 통해 Ar 비율에 따른 이온화 비율과 전자 온도, 밀도 등의 관계를 확인하였다.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.27 no.4
• /
• pp.366-372
• /
• 1994

The effects of red pepper and grain contents on the properties of squid sik-hae fermented at $20^{\circ}C$ were investigated. The values of pH at $10\%$ red pepper contents and $30\%$ grain contents were lower at early stages of storage than $5\%\;and\;50\%$, respectively, and showed no significant differences at later stages of storage. The amounts of lactic acid and amino-N were not changed significantly at different red pepper contents where as, higher at $30\%$ grain content than at $50\%$ at early stages of storage. The amounts of total arginine were a little higher at $10\%$ red pepper and $30\%$ grain contents than at $5\%\;and\;50\%$, respectively. There were no significant effects of red pepper and grain contents on the amounts of TMAO and TMA during fermentation. Therefore, the effects of red pepper and grain contents on the chemical properties of squid sik-hae during fermentation were not significant.

• Korean journal of food and cookery science
• /
• v.19 no.1
• /
• pp.11-16
• /
• 2003

Jeungpyun was prepared with different ratios of makkulli leaven to water in order to examine the changes in its quality characteristics. The results on the height and volume of the samples showed that Jeungpykn prepared with the ratio of 1 makkulli leaven to 2 water showed the highest degree of fermentation. Texture profile analysis, Hunter's color and sensory evaluation of jeungpyun were carried out for 4 days from the day of its steaming, to see its quality changes. In texture profile analysis, the hardness, gumminess and chewiness increased in all samples as the time elapsed, and at the same time texture parameters were increased as the water ratio increased. As the water ratio increased, L value was increased; however, a value and b value were decreased. The results of sensory evaluation showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water had the most favorable sensory qualities.

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

• Proceedings of the Korean Environmental Sciences Society Conference
• /
• 2007.05a
• /
• pp.339-345
• /
• 2007

이번 연구에서는 pH 조작이 어려운 소규모 하수 처리장에서의 BNR 슬러지의 접종으로 인한 SBR start-up시 영양 염류 제거 특성 및 변화를 관찰 하였다. 1) 글루코즈를 탄소원으로 사용한 유기물 제거에 있어서 모두 85%이상의 높은 제거 효율을 보였으나 BNR 슬러지 접종 비율이나 유무에 따른 SBR의 유기물 제거에 미치는 영향은 미비한 것으로 나타났다. 2) 유입비율에 따라 암모니아 제거 효율은 BNR 슬러지 첨가 유무에 따라 바뀌었으며, 비율에 상관없이 첨가된 반응조는 7일 이내 $82{\sim}98%$에 달하는 제거율을 보였다. 3) 인 제거효율에 있어서는 유입비율에 따라 인 제거 효율이 증가하였으며, 첨가와 미첨가의 차이는 25%이상의 인 방출량 차이를 나타내었다. 4) 첨가한 BNR 슬러지의 비율이 전체의 40%이상일 때는 50%일 때와 큰 차이를 보이지 못했다. 5) FISH를 통하여 미생물 군집을 확인하였고 각 미생물들 간의 상대적인 비율과 heterotroph의 급격한 증식을 확인할 수 있었다. 6) pH, DO, ORP graph를 통한 Reactor의 실시간 조정 가능성을 볼 수 있었다. 7) BNR 슬러지를 접종하지 않을 경우, PAOs와 질산화 미생물의 성장이 더뎌 영양염류 제거가 어려웠다.

• The Korean Journal of Food And Nutrition
• /
• v.15 no.4
• /
• pp.350-356
• /
• 2002

This study was carried out to investigate the effect of bovine plasma for the preparation of mayonnaise on quality characteristics through the tests of viscosity, color, emulsion stability and sensory evaluation. In the case of standard mayonnaise preparation with the bovine plasma addition from 0.01% to 0.1%, The result of viscosity, color, emulsion stability and acceptability are improved. When the bovine plasma(5%) was only used to Prepare mayonnaise without e99 yolk, the result of color and acceptability were reduced, whereas viscosity, emulsion stability were observed as the characteristic of standard mayonnaise. The sample mayonnaise containing the e99 yolk(50%) and bovine Plasma (0.5～1.0%) was observed as the characteristics of standard mayonnaise without color.

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.940-948
• /
• 2006

The objective of this study was to develop black sesame gruel with high-dietary fiber rice, 'Goami 2'. Physical and sensory properties of black sesame gruel with various ratios of black sesame by weight (20, 40, 60%) and various water volumes(1100, 1200, 1300 mL) were investigated using colorimeter, consistometer, viscometer, sensory evaluation panel and consumer evaluation. The black sesame content significantly(p<0.001) affected the mechanical characteristics(color, consistency and viscosity), sensory characteristics(blackness, glossy, nutty, astringent taste, bitter taste and viscosity) and sensory acceptance(color acceptance, taste acceptance, viscosity acceptance and overall acceptance). The water content significantly(p<0.05) affected the mechanical characteristics(consistency and viscosity), sensory characteristics(viscosity) and sensory acceptance(taste acceptance, viscosity acceptance and overall acceptance). In the black sesame gruel, as black sesame weight ratio increased, the brightness, redness, yellowness and viscosity were decreased while the consistency, blackness, glossy, nutty, astringent taste and bitter taste were increased. In the sensory evaluation results, the optimal material mixing ratio for gruels was black sesame : Goami 2 = 40(80 g) : 60(120 g), water 1200 mL.