• 한국식생활문화학회지
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• 제27권3호
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• pp.316-323
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• 2012

This study examined the prevalence of the traditional pressed sweet called dasik recorded in 15 Joseon dynasty (1392-1909) royal palace studies. The ingredients used in Dasik during the Joseon dynasty were categorized into 43% cereal powders, 18.6% tree fruits, 17.4% flower powders, 11.6% root clods, 8.2% dry-fish beef powders, and 1.2% vegetables. In the early era of the Joseon dynasty there were no reports of dasik in the royal palace. In the middle era of the Joseon dynasty there was one report of dasik in the royal palace. But in the late era of the Joseon dynasty there were 85 kinds of dasik reported in the royal palace. The most common ingredients were, most common first, Song-wha (松花), Huek-im (黑荏), Hwang-yul (黃栗), Nok-mal (菉末), and chungtae (靑太). The appearance and taste of dasik varied greatly throughout the time period, eventually resulting in nutrient supplementation. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• 한국식생활문화학회지
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• 제24권6호
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• pp.756-761
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• 2009

The objective of this study was to assess the quality characteristics of almond Dasik prepared with the addition of purple sweet potato powder (PSPP). Five different levels (0, 5, 10, 15, and 20%) of PSPP were added and the physicochemical properties of the Dasik were examined. Crude protein and crude fat contents decreased as the level of PSPP increased (p<0.05). The Hunter L-value decreased while the a-value increased as the PSPP level increased. Texture measurements showed that the addition of PSPP increased hardness, cohesiveness, and brittleness. Total polyphenol content and antioxidant activity were assessed in terms of estimating the functionality of the Dasik. The results showed that incorporating PSPP into the Dasik provided higher polyphenol content and antioxidant activity compared to the control Dasik (p<0.05). The results of a consumer acceptance test revealed that the Dasik sample made with 15% PSPP was most preferred and the 20% sample was the least preferred. Therefore, it is suggested that purple sweet potato powder can be incorporated into Dasik up to 15% without reducing its quality.

• 한국식생활문화학회지
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• 제22권5호
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• pp.615-620
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• 2007

Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).

• 한국조리학회지
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• 제11권3호
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• pp.138-150
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• 2005

This study has been subjected to improve the accessibility of the public to Dasik and chance of merchandising it by investigating the statistical characteristics, perceptive trend and preferences on Dasik of the old people in Busan. Briefly, the results of positive analysis are as follows. The perceptive trend of Dasik was influenced by the distinction of sex, an occupation educational condition and the average monthly income. And finally, the preferences of Dasik was influenced by the perceptive trend. According to the results, some merchandising strategies of Dasik were suggested.

• 한국지역사회생활과학회지
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• 제15권2호
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• pp.179-187
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• 2004

The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35\pm1^\circ{C}$ temperature and $73\pm{2%}$ relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik.

• 동아시아식생활학회지
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• 제26권1호
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• pp.73-79
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• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.

• 한국식품조리과학회지
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• 제26권2호
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• pp.146-154
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• 2010

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

• 동아시아식생활학회지
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• 제15권2호
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• pp.188-193
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• 2005

As the modern medicine develops, the physique and average life span are increasing. In proportion to that, modern diseases of adult people such as cancer, obesity, arteriosclerosis, cardiac disorder become great social issues. In the meantime, as the development of a new diet brings a new attention, the study is designed to examine the availability of functional food by adding Korean traditional food, soybean Dasik, mulberry leaf. For this study, mulberry leaf was added 0, 5, 10, and $15\%$ respectively to soybean Dasik in proportion to the total weight of soybean power. These are compared with the soybean Dasik itself in relation to the nutritional composition, sensory evaluation, and mechanical characteristics. The results of the research were as follows. Nutritional composition showed that mulberry leaf soybean Dasik increased Na, Ca, K, crude fiber, and ash. As for the result of sensory evaluation of mulberry leaf soybean Dasik, the followings were turned out to be good : color - $10\%$, mulberry leaf smell - $5\%,\;10\%,\;15\%$, bitterness - $5\%,\;10\%$, softness and moistness - $0\%,\;5\%,\;10\%$, and sweetness and overall quality - all the added food group. As the test results of mechanical characteristics, mulberry leaf soybean Dasik showed statistically significant difference only in the hardness, especially high on $5\%,\;10\%,\;and\;15\%$. There were no significant differences in other characteristics. In color, mulberry leaf soybean Dasik showed that L, a and b values decreased as the percentage of addition of mulberry leaf went up. Therefore, the appropriate amount of addition for the production of mulberry leaf soybean Dasik was $5\~10\%$ mulberry leaf in proportion to the weight of soybean power.

• 한국조리학회지
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• 제17권1호
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• pp.197-207
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• 2011

본 연구에서는 갈근가루 첨가에 따른 다식의 품질 및 관능적 특성을 살펴보았다. 갈근가루 첨가량에 따른 다식의 수분함량은 유의적인 차이를 보이지 않았다. 갈근가루 첨가시 pH는 유의적으로 감소하였다. 대조군의 명도(L 값)와 황색도(b 값)는 갈근가루 첨가 다식보다 높았다. 반면 대조군의 적색도(a 값)는 갈근가루 첨가군에 비해 낮았다. 기계적 특성에서, 대조군의 경도는 갈근가루 첨가군보다 유의적으로 높았다. 부착성과 응집성, 검성 그리고 씹힘성에서는 유의적인 차이가 보이지 않았다. 갈근가루 첨가군의 색, 향 그리고 쓴맛의 강도는 대조군에 비해 유의적으로 높았다. 갈근가루 첨가군의 맛과 전체적 기호도는 대조군보다 유의적으로 증가하였다. 이상의 결과를 토대로 다식에 갈근가루를 6% 정도 첨가하는 것이 바람직할 것으로 사료된다.

• 한국조리학회지
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• 제22권3호
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• pp.55-65
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• 2016

본 연구는 우엉가루의 첨가량(3%, 6%, 9%, 12%)을 달리하여 우엉찹쌀다식을 제조하고, 품질 특성을 분석하여 우엉찹쌀다식에 적합한 우엉가루의 비율을 알아보고자 하였다. 우엉찹쌀다식의 수분함량은 우엉가루 무첨가군인 대조군에 비해 우엉가루 첨가량이 증가함에 따라 증가하였다(p<0.001). L값, a값, b값은 대조군에서 가장 높았으며 우엉가루 첨가군에서 유의적으로 감소하는 경향을 보였다. 우엉찹쌀다식의 당도는 우엉가루 첨가량이 증가함에 따라 유의적으로 높았다(p<0.001). 우엉찹쌀다식의 경도와 부착성은 우엉가루 6% 첨가군까지는 감소하는 경향을 보였으나, 우엉가루 9% 첨가 이상에서는 대조군보다 높게 나타났다. 반면, 응집성, 탄력성, 점착성, 씹힘성 등은 우엉가루 첨가군이 대조군에 비해 높게 나타났다. 라디칼 소거 활성은 우엉가루 9% 이상 첨가군에서 유의적으로 높게 나타났다(p<0.001). 관능 평가 결과, 우엉가루 3%, 6% 첨가군이 우엉을 첨가 하지 않은 대조군에 비해 모든 관능 평가에서 높은 기호도를 나타내었으며, 우엉가루 9%, 12% 첨가군에서는 오히려 대조군보다 유의적으로 낮은 기호도를 보였다(p<0.001). 위의 결과들을 종합해 볼 때 우엉찹쌀다식 제조 시 가장 적합한 우엉가루 비율은 6%까지 첨가하는 것이 가장 바람직하다고 사료된다.