• Journal of Nutrition and Health
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• 제49권5호
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• pp.395-399
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• 2016

Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

• 유기물자원화
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• 제8권4호
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• pp.111-120
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• 2000

본 연구는 밤가공 과정에서 폐기물로 나오는 밤껍질에서 분리한 밤 가루의 이화학적 특성을 규명하고, 식품 자원으로의 이용가능성을 검토해보고자 빵, 국수, 묵 등 식품을 제조하여 기호성과 관능검사를 실시하였다. 밤 가루의 물결합능력은 순수한 밤에서 분리한 것보다 껍질에서 분리한 것이 약 40%정도 높았으며 요드반응은 유사한 상태를 보였으며 amylose 분해한도는 밤 껍질에서 분리한 밤가루가 약 8.0%높았다. 밤 가루로 만든 빵, 국수, 묵 등은 냄새, 경도, 탄력성, 응집성, 부착성, 씹힘성, 검성 등에서 밀가루나 도토리로 만든 것과 유의적 차이가 없었다.

• Applied Biological Chemistry
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• 제46권3호
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• pp.257-261
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• 2003

밤나무의 밤꽃과 밤잎의 추출물의 항균활성을 검색하기 위하여, 이들의 화학성분을 분석하였다. 유리당 함량은 밤꽃에는 sucrose와 maltose가 많은 반면, 밤잎에는 sucrose, glucose, fructose가 가장 많았다. 탄닌은 밤잎에 1.98%, 밤꽃은 0.16%로 밤잎이 12배정도 많았다. 지방산 조성은 밤꽂과 밤잎에 linoleic acid가 가장 많았다. 밤꽃의 불포화 지방산은 61.4%, 포화 지방산은 23.1% 였으며, 밤잎은 불포화 지방산이 76.4%, 포화 지방산이 17.1%로 나타나 밤잎이 불포화 지방산 함량이 높았다. 유기산 함량은 밤꽃에 malic acid, citric acid, succinic acid, oxalic acid의 많은 순이나, 밤잎은 succinic acid, citric acid, malic acid, oxalic acid 순으로 나타났다. 아미노산 조성은 밤꽃에는 aspartic acid와 proline이 가장 많았고, 밤잎은 aspartic acid가 가장 많았으며, 아미노산의 총함량은 밤꽃이 230.33mg/100g 인데 비하여 밤잎은 1,550.36mg/100g로 약 6.7배나 높았다. 무기질은 밤꽃과 밤잎 모두에 K가 가장 많았으며, 다음은 Ca, Mg, Fe, Mn, Al의 순으로 나타났다. 비타민은 밤꽃과 밤잎 중에ascorbic acid가 각각 5.2 mg/100 g 및 6.4 mg/100 g 함유하고 있었으며, 다른 비타민은 모두 trace로 나타났다.

• 대한예방한의학회지
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• 제4권1호
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• pp.122-131
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• 2000

This dissertation is try to figure out why chestnut belongs to kidney channel, from the viewpoint of five elements theory. After studying chestnut's property, flavor, channel tropism, main cure ability, prescriptions, shape, sweet, and prohibitions, I came to the following results. 1. Property of chestnut is warm and has no toxicity, so it is less related than kidney property. 2. Flavor of chestnut is salty and sweet, so it has some relation to kidney and spleen properties. 3. Channel tropism of chestnut enters mainly into kidney channel, and then spleen and stomach channels. 4. Chestnut controls kidney function of storing the essence of life, determining the condition of bone and marrow, conduction water metabolism, affecting reasoning activity, and controls activity of nine openings of body. It also has effects on functions of spleen, intestines and stomach. 5. Prescriptions including chestnut is similar to that of human brain, it is possible to reason out that chestnut has some relation to human brain. 7. As flavor of chestnut flower is similar to that of spermatic fluid, so it has som relation to kidney property. 8. As chestnut has property of blocking qi and it causes spleen, stomach and colon system to be confused, so it is suggested that persons with weakende spleen and stomach be not allowed to take in.

• 한국식품영양과학회지
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• 제24권4호
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• pp.601-605
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch(ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the starch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches(all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15$^{\circ}C$, there were no variations in the qualities (hardness) of the chestnut mooks.

• 한국조리학회지
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• 제23권7호
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• pp.80-87
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• 2017

This study was conducted to investigate the effective ratio of Sulgidduk to steaming chesnut powder. I measured the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added by different amount 4 of types of steaming chestnut powder; 0% (Control-0 group), 1% (CP-1 group), 2% (CP-2 group), 3% (CP-3 group), 4% (CP-4 group). Moisture content of Sulgidduk with steaming chestnut powder ranged from 38.53% to 46.05%. The L-value and b-value of the color decreased with an increase in steaming chestnut powder; however, a-value of the color decreased with an increase in steaming chestnut powder. As a result of analysis the texture of Sulgidduk steaming chestnut powder, it's hardness, springiness was increased. According to the sensory evaluation, CP3 had the highest values in texture and overall acceptability. Based on the result, it's considered that the most desirable ratio is steaming chestnut powder CP3. The results of the study supported the benefits of steaming chestnut powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase in Sulgidduk with steaming chestnut powder without causing an adverse quality effect, remain for future study.

• 농업과학연구
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• 제48권3호
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• pp.473-482
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• 2021

In this study, we attempted to estimate the degree of management of chestnut forestry households in Chungcheongnam-do and to provide information for establishing chestnut cultivation-related policies. The chestnut management standard diagnostic table consists of three major categories, namely, management base, management and sales capacity, and production technology levels, along with 19 subcategories. A survey of 309 chestnut forestry households was conducted from 2014 to 2019 in Gongju, Cheongyang, and Buyeo in Chungcheongnam-do. The average score for the 19 subcategories was 65.7 points, indicating that these areas have excellent management conditions. When the total score was higher, the output per hectare and the rate of top-grade products in the total output were also higher, indicating a significant correlation. These findings will be useful for providing consulting services to chestnut growers as they highlight the correlation between the higher scores of the indicators in the chestnut management standard diagnostic table and the management performance of the farmers. We found that the scores of the indicators for management and sale skill, such as management record and analysis, material purchase, and direct transaction with consumers, were relatively lower than those of the indicators for management base and production skill. It is assumed that the chestnut growers aging has led to negligence in recording details on incomes, expenditures, and work and lowered the willingness to make substantial profits. Therefore, it is essential to overcome these problems for profitable chestnut farming.

• Journal of the Korean Wood Science and Technology
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• 제21권4호
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• pp.29-34
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• 1993

This study was carried out to estimate price and domestic consumption functions of chestnut using time series data for the period 1970~1989. Using a regression analysis method, price and domestic consumption functions of chestnut in Korea are estimated. The result of this study reveals that the optimum function of price for chestnut is PR= -249.33965 + 163532.56817 EX/POP-4.10177 PD+4.02877 DC+6056.98339 GDP/POP($R^2$=0.88207), and that optimum function of domestic consumption for chestnut is ln DC=14.97145+1.48279 ln PD/POP - 0.32853 ln GDP - 0.02337 ln PR - 0.12117 ln EX($R^2$=0.98689). On the ground that instability of prices make the income of producer and family finances of consumer unstable, the object of price-policy should be to stabilize price of chestnut in Korea.

• Journal of Biosystems Engineering
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• 제23권4호
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• pp.351-358
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• 1998

It was intended to investigate that how hardness of chestnut shell affects the flame peeling characteristics of Korean Chestnut. Effects of the hardness on the flame peeling characteristics need to be found to establish the optimum drying conditions for chestnut of various cultivars, sizes and harvested years. The equation based on the hardness of the chestnut shells was developed. It was found that the flame peeling characteristics of the corresponding to the various drying conditions did not differ significantly to the groups with the same hardness. The flame peeling characteristics of the chestnut with the same hardness were not influenced by cultivars, size, and harvested year, The peeling ratio and the heating depth were increased by decrease of the hardness of the chestnut shells. On the other hand, the peeling ratio and the heating depth were increased as the flame temperature was increased with the same hardness. When the heating depth was limited to 2.1 mm regarding the process characteristics and the damage ratio, the proper hardness and peeling ratio of chestnut shells were 1,369.8 g/$\textrm{mm}^2$ and 83.9%, respectively, at the flame temperature of $700^{\circ}C$. And also 1,517.7 g/$\textrm{mm}^2$ and 80.7% at 75$0^{\circ}C$.

• 한국식품영양학회지
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• 제25권2호
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• pp.224-232
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• 2012

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.