• 베이커리
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• no.9 s.410
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• pp.28-30
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• 2002

• 베이커리
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• no.10 s.447
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• pp.142-145
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• 2005

• 베이커리
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• no.12 s.425
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• pp.120-121
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• 2003

• 베이커리
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• no.4 s.417
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• pp.36-41
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• 2003

• 베이커리
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• no.4 s.417
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• pp.42-51
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• 2003

• 베이커리
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• no.11 s.436
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• pp.104-106
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• 2004

• Journal of the Korean Society for Precision Engineering
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• v.34 no.4
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• pp.293-298
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• 2017

In this study, we developed a 3D chocolate printer and studied the conditions needed for chocolate printing. Because chocolate is a mixture of cocoa mass, cocoa butter and sugar particles, its properties vary with temperature, and care is required in melting and extrusion. A chocolate supply unit is composed of a heating block and a syringe pump. It is integrated with a 3-axis linear robot. In order to be more accurate than the existing 3D chocolate printer is, the system was configured so that the printing line width became $430{\mu}m$. Printing performance was studied according to various parameters. The condition needed for printing lines with a stable width was discovered by the experimental design method and has been confirmed by a 2D line test. These 3D printing experiments showed that it was possible to build a 3D shape with an inclination angle of up to $45^{\circ}$ without support. Further, chocolate printing of a 3D shape has been successfully verified with the developed system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.103-109
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• 2012

The objectives of this study were to find the optimal mixing conditions and evaluate the antioxidant activity of chocolate with both non-irradiated and gamma-irradiated (50 kGy) hot water extracts from Undaria pinnatifida sporophylls (WEUS) at weight percentages of 0, 1, 3, and 5%. The moisture content of the WEUS chocolate was significantly higher than that of the control. On the other hand, the pH of chocolate had a tendency to decrease with the addition of WEUS, but there were no significant differences between non-irradiated and gamma-irradiated samples of the same concentrations. The lightness (L) value and yellowness (b) value decreased significantly with the addition of WEUS powder. However, the redness (a) value increased as the concentration increased. The hardness increased on the addition of WEUS powder, and gamma-irradiated chocolates were higher than non-irradiated chocolates. As the amount of WEUS powder increased, DPPH radical scavenging activity and total polyphenol content increased. The DPPH radical scavenging activity of gamma-irradiated groups was also higher than that of non-irradiated groups. The aroma, taste, sweetness, and overall acceptability of chocolate were significantly higher in the chocolate containing 1% WEUS powder. These results indicate that gamma-irradiated 1% WEUS chocolate was optimal.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.290-295
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• 2019

Salmonella spp. are frequently associated with food and are among the most important foodborne pathogens. The recent Salmonella out breaks in Korea was associated with chocolate mousse cakes served with school meals during September 2018. The objective of this research was to compare the 3M Molecular Detection Assay 2 - Salmonella and the Korean Standard Method of Salmonella in artificially inoculated mousse (chocolate and cheese) and tiramisu cakes. Mousse (chocolate and cheese) and tiramisu cakes were artificially inoculated with S. Typhimurium. Twenty five gram of sample was enriched with 225 mL buffered peptone water for incubation at $37^{\circ}C$ for 24 h. After enrichment, the cultures were analyzed by using the 3M Molecular Detection Assay 2 - Salmonella and the Korean Standard Method. Most of the inoculated samples showed similar results except the chocolate mousse cakes, in which real-time PCR was unable to detect S. Typhimurium even after $10^4CFU/25g$ of inoculation. However, S. Typhimurium inoculated at a concentration of $10^0CFU/25g$ was detected by using 3M Molecular Detection Assay 2 - Salmonella. In chocolate mousse, detection of S. Typhimurium using real-time PCR was partially successful when dark chocolate was added at less than 15%. Negative results in real-time PCR and 3M Molecular Detection Assay 2 - Salmonella were confirmed by gel electrophoresis. The data indicated that dark chocolate could inhibit amplification of the target gene in the PCR reactions. In conclusion, the 3M Molecular Detection Assay 2 - Salmonella was better than the Korean Standard Method (real-time PCR) for the detection of S. Typhimurium in chocolate mousse cakes and chocolate mousse.

• Journal of the Korea Convergence Society
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• v.11 no.12
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• pp.225-232
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• 2020

In This paper examines how "Kamishibai" was used for ideological education of children during the war. "Kamishibai" was proposed by the Ministry of Education as a methodology to "cultivate children's right concentricity. In particular, , which was produced based on a true story, highlights the father's love sent to children by obtaining chocolate wrappers from comrades, and the children's envy for chocolate. Kazuo's interview, saying, "I will succeed my father," showed that he has a continuous personality that comes with another sacrifice. After the Sino-Japanese War, the war situation intensified, and in 1940, a new edict decided to enact the "Army Support Corps". This is a measure to select eligible youth applicants from 15 to 17 years of age, after training for 4 years, and then appoint them to aviation soldiers and sergeants. This is a legal maintenance that can be put into the battlefield at any time according to the trend of the war. Just as Kazuo, a real character in "Chocolate and Soldiers", also became a "boy flight soldier" after his father's death, flying airplanes to boys at the time was also a dream that Japan's great citizens should have. In the , it is suggested that "the father enshrined in Yasukuni" is a great person, and that "I" will also grow and become a "good citizen". In particular, the two brothers in the work show the value of eternal sacrifices in Yasukuni as a typical model of the "great people".