• 베이커리
• /
• no.3 s.392
• /
• pp.90-93
• /
• 2001

• 베이커리
• /
• no.7 s.456
• /
• pp.160-161
• /
• 2006

멀고 낯선 유럽에 위치해 있지만 피에르 마르꼴리니, 레오니다스, 노이하우스 등 우리가 즐겨먹는 초콜릿의 상표만으로도 가깝게 느껴지는 벨기에. 초콜릿 거장들의 숨결이 녹아있는 나라 '벨기에'의 제과제빵 교육은 어떻게 이루어질까.

• Journal of Applied Biological Chemistry
• /
• v.57 no.4
• /
• pp.307-312
• /
• 2014

Chocolate is restricted for obese and diabetic patients due to high in sugar contents. We investigated shell-chocolate fillings with low calorie content and low glycemic indexes using alternative sweeteners such as tagatose and xylose and adding coffee grounds. Chocolate filling was made with sugar, cacao and butter in the original recipe. Sugar was substituted with tagatose or xylose and 3% coffee ground was added in each chocolate filling and substituted for 3% of the cocoa. Water retention and spreadability of the chocolate filling was significantly higher in the tagatose+coffee ground group in comparison to the sugar. In the chromaticity test, chocolate filling made with tagatose was darker in comparison to that made with sugar: brightness (L) was lower and redness (a) and yellowness (b) were higher than the sugar filling. Sensory evaluation revealed that chocolate filling made with tagatose had high score in 4 categories such as taste, smell, texture of foreign substance, overall acceptance. After consuming 60 g of the chocolate with different fillings, blood glucose levels of subjects at 1 and 2 h were significantly lower in the tagatose and tagatose+coffee ground groups than the other groups. In conclusion, using tagatose as the sweetener in chocolate filling has a beneficial effect on lowering blood glucose levels and increasing water retention, spreadability and sensory scores. Coffee ground did not have additive effect on quality of chocolate filling and blood glucose levels. These results indicate that shell chocolate made with tagatose can be used as a snack for diabetic patients.

• Digital Contents
• /
• no.3 s.154
• /
• pp.88-93
• /
• 2006

올해도 어김없이 발렌타인데이가 지났다. 매년 반복되는 발렌타인데이 풍속에 대해 초콜릿을 앞세운 얕은 상술에 불과하다는 시각이 지배적이긴 하지만, 요즘 연인들은 이런 날조차도 멋지게 자신들의 것으로 만들어 내는 센스를 갖추고 있다. 각종 초콜릿 재료와 아기자기한 포장 장식을 사서 직접 초콜릿을 제작, 정성이 가득 담긴 이벤트를 마련하는 기회로 활용하는 부류가 점차 늘고 있다. 어느 누구도 아닌 바로 ‘내’가 사랑하는 사람에게 줄 선물이기 때문에 나만의 초콜릿 선물을 만든다는 것이다. 이러한 문화는 생활 곳곳에서 발견할 수 있다. 목걸이에도 자신 혹은 연인의 이니셜을 숨김없이 드러내는 제품이 나온다. 맞춤 와이셔츠를 주문하고 소매 깃에 자신의 이름을 새기기도 한다. 시장의 한 축은 대중적인 명품을 추구하는 ‘매스티지(Masstige)’를 향하고 있지만, 그 속에서 사람들은 ‘나’만의 특별한 무언가를 찾고자 한다. 이번호에서는 한창 웹상에서 대두되고 있는 ‘개인화’에 대한 이야기와, 이에 대한 모바일에서의 개인화이야기를 다루려고한다.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
• /
• 2001.11a
• /
• pp.69-75
• /
• 2001

식품의 맛은 미각, 후각, 시각, 청각, 촉각에서 느낀 여러 가지 인상과 개인의 경험이나 기호가 복합적으로 적용되어 인식된다. 특히 맛을 결정하는 영향 요인 중에서 시각을 통해 인지하는 색은 실제 맛을 지각하기 전에 맛에 대한 이미지를 연상시킴으로써, 식품 선택에 결정적인 영향을 준다. 따라서 식품색을 적용함에 있어 식품 자체의 맛 이미지를 효과적으로 전달할 수 있는 색을 활용함으로써, 소비자들이 좀더 관능적으로 선호할 수 있는 식품을 개발할 수 있을 것이다. 본 연구에서는 소비자들이 특정 식품을 선택하여 구매하고자 할 때 인지하게 되는 맛 이미지를 효과적으로 전달하기 위한 도구로서 색채를 사용하기 위해 사례연구를 진행하였다. 사례연구는 초콜릿색에서 연상되는 맛에 관한 웹 설문을 통해 진행되었다. 설문 결과를 바탕으로 식품색에서 연상하게 되는 맛에 영향을 주는 요인을 추출하고, 초콜릿 맛의 종류와 느낌의 정도에 따른 주요 색채의 경향성을 도출함으로써 시각을 이용하여 보다 정확하게 초콜릿 맛의 공감각적 특성을 전달하기 위한 기초자료를 제안하였다.

• Journal of Digital Convergence
• /
• v.13 no.9
• /
• pp.531-540
• /
• 2015

Traditionally we consider the food and the medicine have common roots, that is, energies from them share the same source, and it brought us an unique food culture of our own, and nurtured an unique academic area of oriental medicated dietary therapy. Thus we devise chocolate based on oriental theory and western food and convergence prevention nutritional approach. The study analyzed and examined the nutritional composition, physical properties and analysis DPPH radical scvenging, total polyphenolic compound contents, total flavonoids contents of chocolate added with 5% tangerine peel powder(TPC). Total polyphenolic compound content of TPC was 394.1 mg GAE/100g and DPPH radical scvenging activity was 68.66% and total flavonoid content was 148.88 mg QE/100g. Antioxidative activity of TPC was significantly higher than that of come into the market milk chocolate(p<0.05). In sensory evaluation, significantly difference(p<0.05)of TPC were surface color, flavor, overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.11
• /
• pp.1600-1605
• /
• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.

• Journal of Digital Convergence
• /
• v.11 no.12
• /
• pp.769-775
• /
• 2013

This paper studies the hermeneutical meaning and educational application of the teaching in "following the model" in the epistles. The film "Charlie and the Chocolate Factory" is also used analogically to supplement the educational communication. It has to be said that following the example involves not just talking about it but also living out the stories of self-renunciation, tolerance and forgiveness.

• Science of Emotion and Sensibility
• /
• v.4 no.2
• /
• pp.25-32
• /
• 2001

The flavor of food is not decided by only the sense of taste. Flavor is a complex ,ionization involving taste and aroma. It is also affected by the appearance, color and shape and touch or texture of food. Although our all senses are crucial factors in recognizing the sense of food, the sense of vision, especially colors, is a more crucial aspect. Because when consumers contact food, first of all, they see and recognize the color of the food and associate the flavor of the food as the colors of the food. This study focuses on the ways for applying colors to food so that consumers can associate the flavor of food efficiently. This study conducts a case study using web survey about the association of flavor by chocolate's colors. The result of the case study shows crucial factors influencing the association of food and color palettes according to sorts and degrees of chocolate's taste.

• 베이커리
• /
• no.6 s.431
• /
• pp.156-157
• /
• 2004