• 한국조리학회지
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• 제17권1호
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• pp.218-225
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• 2011

약과의 주재료인 밀가루에 비빔밥에 첨가되고, 비타민, 무기질, 섬유질을 풍부히 함유하는 채소 분말의 첨가함량을 0, 3, 6, 9 그리고 12%로 하여 약과를 제조한 후 흡유량, 일반성분, 산가, TBA, 조직감, 관능평가를 실험하여 약과의 품질특성을 조사하였다. 산가는 대조구에서 0.33으로 9%와 12% 첨가구에서 1.46으로 증가 폭이 가장 컸다. TBA변화는 3% 첨가구에서 0.140 가장 낮게 증가 하였으며, 12% 첨가구에서 0.328 가장 증가 폭이 컸다. 조직감은 채소 분말 함량이 증가함에 따라 경도, 응집성, 검성, 씹힘성은 증가하는 경향을 나타내었으며, 탄성은 감소하는 경향을 나타내었다. 약과의 관능평가 결과는 외관은 대조구에서 가장 높은 점수를 받았으며, 맛에서는 9% 첨가구가 가장 높은 점수를 받았다. 그러나 향, 조직감, 종합도에서는 3% 첨가구가 가장 높은 점수를 받았다.

• 한국생활과학회지
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• 제8권2호
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• pp.355-362
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• 1999

The purpose of this study is focused on the quality of Kimchi by sensory evaluation in 67 research papers published by 8 kinds of food & nutrition related Korean journals from $1970{\sim}1995$. The results are summarized as follows : 1) Among 126 research papers on Kimchi, sensory evaluation results were shown in 67 papers. 2) The numbers of panelists for sensory evaluation were $10{\sim}12$ in 32 papers, $7{\sim}9$ in 15 papers, and $4{\sim}6$ in 6 papers. 3) The method of sensory evaluation applied was scoring test in all 67 papers. Among them, 25 papers utilized 5-points scale, 16 papers 9-points scale, and 11 papers 7-points scale evaluation. 4) Evaluated sensory characteristics were taste, texture, odor, appearance & color, and others. Sourness, salty, and carbonic taste in taste; hardness, crispness, and toughness in texture; moldy, acidic, and grassy odor in odor were the most frequently tested characteristics. 5) Fermentation/storage periods, fermentation/storage temperature, and concentration of salt/time of soaking in salt solution were the most frequently tested variables. 6) To evaluate the statistical difference, 31 papers applied F-test, and 9 papers were applied Duncan's multiple range test to determine which samples are significantly different from others. In 6 papers, correlation coefficients were calculated between sensory evaluation scores and the results of mechanical determinations.

• 한국수산과학회지
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• 제56권4호
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• pp.505-511
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• 2023

This study investigated the effect of transglutaminase (TGase) and polysaccharide kappa carrageenan on the texture, chemical, and microbiological qualities of refrigerated unmarketable rainbow trout Oncorhynchus mykiss. Gel strength increased substantially in TGase-treated samples, and was adding kappa carrageenan resulted in no significant difference. SDS-PAGE results confirmed that the myosin heavy chain band with a molecular weight of 205-250 kDa was weakened in trout meat treated with 1% TGase, which led to cross-linking reactions between proteins. The volatile basic nitrogen (VBN) increased in all samples during storage at 4℃ for 10 days; however, the samples treated with 0.5% and 1% kappa carrageenan had the lowest VBN. The viable cell count increased in all samples treated with TGase and kappa carrageenan; however, an increase in TGase enzyme and kappa carrageenan concentration successfully hindered total bacteria growth. Thus, adding 1% TGase and 1% kappa carrageenan to refrigerated unmarketable rainbow trout formulations can optimize quality characteristics.

• 한국식품조리과학회지
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• 제1권1호
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• pp.65-73
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• 1985

In this study, we tried to compare and determine wat the effects will be to the sensory characteristics and textures of a meat balls when the proportion of the textu-rized soy protein (TSP) varies from 0, 10, 20, 30, and 40％. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. As the level of 40％ TSP increased the meat ball maintained a better appearance. 2. Color, beef flavor, tenderness, juiciness and acceptability shelved the tendency to decrease as TSP proportion increased. (1) No significant change to the outside color revealed to the level of 20％. How-ever, inside color showed a significant change after the level exceeded 20％. (2) Soy flavor tended to increased and beef flavor tended to decrease as the TSP proportion increased. However up to the level of 30％ one could not taste the flavor of soy. (3) Tenderness tended to decrease as the TSP proportion increased however difference was not significant. (4) Juiciness decreased as TSP proportion increased. (5) Acceptability tended to decrease as the TSP proportion increased but to a 40％ addition, the level of TSP did not have much effect on the sensory characteristics as long as sufficient seasonings were added. 3. Instron measurement incidated that springiness, cohesiveness and shear force tended to dcrease as the TSP proportion increased but hardness increased and chewi-ness was the highest at 20％ TSP level. 4. Color and difference meter indicated that the figure L and b tended to increase and AE decreased as the TSP proportion increased. 5. Cooking retention tended to increase as the TSP proportion increased. From thiss tudy, we can conclude that the level of up to 40％ of TSP in making meat ball did not affect the preference.

• 동아시아식생활학회지
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• 제26권2호
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• pp.171-180
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• 2016

The purpose of this study was to develop a cooking method for skate pipyun made from skate skin and water. As the gel formation conditions, several skin contents (30~60%) and cooking times (10, 14, and 18 min) were determined. Test for quality characteristics of pipyuns was carried out by measuring texture, water content and pH, sensory evaluation, and heat stability of pipyun gel: five samples (S2: 40%, 10 min, S3: 50%, 10 min, S6: 40%, 14 min, S9: 30%, 18 min, S10: 40%, 18 min) with appropriate gel texture were selected based on their hardness, adhesiveness, and springiness. There was no difference in color among the five pipyuns. Hardness, chewiness, and gumminess of pipyuns significantly increased depending on skate skin content and cooking time. Water contents were significantly higher in S2 (83.40%) and S6 (82.97%). The pH levels of pipyuns appeared to be weakly alkali in the range of 8.17~8.71. In the sensory evaluation, S2 was the most preferred overall with significantly higher evaluation of transparence, gloss, and smoothness. The stability of gels S2 and S9 decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing skate pipyun.

• Nutrition Research and Practice
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• 제16권3호
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• pp.354-365
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• 2022

BACKGROUND/OBJECTIVES: Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living young and older adults. SUBJECTS/METHODS: In total, 35 older and 20 young adults (mean age: 75 and 25 years, respectively), matched for sex and number of teeth, were recruited and their unstimulated salivation and tongue pressure were measured. Simultaneous assessment of chewing and swallowing characteristics was conducted using surface electromyography and a videofluoroscopic swallowing study while the participants ingested 8 g of model food with one to four levels of hardness. RESULTS: The average tongue pressure and salivation among older adults were 61% and 49.7%, respectively, of the corresponding values observed in young adults. The older adult group used significantly (P < 0.05) increased muscle force with more chewing cycles (P < 0.05) than the young adult group, which was maintained even when consuming foods with the lowest hardness, although without chewing. However, the age effect on oral processing time existed only for the hardest foods. Swallowing difficulties among older adults were demonstrated by the significant increase in vallecula aggregation time. The total food intake duration was significantly (P < 0.05) longer in older adults than in young adults, regardless of food hardness. CONCLUSIONS: There were measurable differences in the process of chewing and swallowing food between young and older adults, which can be improved with food hardness control. Adjusting food hardness may help food intake in healthy older adults.

• Applied Biological Chemistry
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• 제35권4호
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• pp.219-226
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• 1992

동결이 두류의 cooking time, 맛 그리고 미세구조에 미치는 영향을 검토하였다. 검정콩과 대두를 충분히 수화시킨 후 동결하여 $100^{\circ}C$의 물에서 가열하였을 때 cooking time은 각각 10분과 20분으로서 동결하지 않은 두류에 비하여 cooking time이 1/2로 단축되었다. 관능시험의 결과 동결한 두류는 동결하지 않은 두류에 비하여 텍스쳐, 향미 및 전체적 선호성이 우수하였다. 또한 회귀분석의 결과로 얻은 관능점사에 의한 텍스쳐와 Instron으로 측정한 puncture force간의 상관관계식을 이용하여 puncture force로써 관능적 텍스쳐를 판정할 수 있었다. 또한 두류의 동결시에 일어나는 미세구조의 변화를 검토한 결과 동결에 의한 세포벽의 손상은 없었으나 cooking 후 단백립을 싸고 있는 지방구의 배열이 파괴됨이 관찰되었다. 따라서 동결은 단백립을 싸고 있는 지방구의 배열을 파괴함으로써 열수가 쉽게 침투되어 cooking을 용이하게 하는 것으로 추정되었다.

• 한국초지조사료학회지
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• 제11권1호
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• pp.38-42
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• 1991

1 1985년 4월부터 10월까지 수원 축산시험장 목초지에서 목초지의 환경요인에 따른 굼벵이의 종류 및 발생량을 조사한 결과는 다음과 같다. 목초지의 환경요인에 따른 굼벵이의 발생종규는 비슷하였으나 발생량에는 차이가 있었다. 1. 토성에 따라서는 식양토에서 고려노랑풍뎅이, 우찌다콩풍뎅이, 큰검정풍뎅이, 참검정풍뎅이 등이, 사양토에서는 애풍뎅이와 다색줄풍뎅이가 많이 발생 하였다. 2 목초에 따라서는 조사된 모든 종의 굼벵이가 화본과에서 월등히 많은 발생량을 보였는데 우찌다 콩풍뎅이만은 두과에서 발생량이 월등히 많았다. 3 목초지 활성연도에 따라서는 조사된 모든 종이 3년에서부터 발생량이 증가하여 5년에서 가장 많은 발생량을 보였다. 4 목초지 관리(이용) 방법에 따라서는 조사된 모든 종의 굼벵이가 채초지에서 발생량이 많았다.

• 한국조리학회지
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• 제9권1호
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• pp.39-50
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• 2003

홍국 분말을 식빵에 일정한 비율로 첨가하여 품질 특성을 조사한 결과, 홍국 분말첨가량이 증가할수록 반죽 수율이 다소 감소하는 것으로 나타났으나, 유의적인 차이는 없었다. 식빵의 부피는 대조구보다 홍국 분말 첨가구에서 낮았으며, 첨가량이 증가할수록 다소 감소하였다. 식빵의 색깔, 향기, 맛, 질감 그리고 종합적인 기호도에 대한 관능 검사 결과, 홍국 분말 1% 첨가군에서 기호도가 높았다. 제품의 색깔은 홍국 분말의 첨가량이 증가할수록 L값은 감소되고, a와 b값은 증가되는 경향을 보였다. 물성 측정 결과 홍국 분말 첨가량이 증가할수록 신장성, 경도, 점성, 파쇄성이 높은 값을 나타내었으나, 탄력성은 감소되었고, 응집성은 첨가군간의 유의적인 차이가 나타나지 않았다. 위와 같이 홍국 분말의 첨가가 식빵의 품질 특성에 영향을 미치는 것으로 나타났으며, 제빵 재료로 이용 가능할 뿐만 아니라 항암, 항균, 혈압 강하, 콜레스테롤 억제 등이 있는 기능성 식품으로 개발 가능성이 높은 것으로 사료된다.

• 대한전자공학회논문지SP
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• 제48권4호
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• pp.76-85
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• 2011

본 논문에서는 Gabor 특징과 웨이브렛 영역의 BDIP와 BVLC 특징을 이용한 질감 특징 기반 언어 인식 방법을 제안한다. 제안된 방법에서는 먼저 시험 영상에 Gabor 변환과 웨이브렛 변환을 적용한다. 웨이브렛 영역의 상세 대역에는 Donoho의 연역치화를 적용하여 잡음을 제거한다. 이어서 Gabor 영상에는 크기 연산자를 적용하고 웨이브렛 부대역에는 BDIP와 BVLC 연산자를 적용한다. 그런 다음 Gabor 크기 영상과 BDIP, BVLC 부대역에 대하여 통계치를 계산하여 그 결과들을 벡터화하고 융합하여 특징 벡터로 사용한다. 분류 단계에서는 얼굴 인식에 주로 사용되는 WPCA를 분류기로 하여 시험 특징 벡터와 가장 유사한 학습 특징 벡터를 찾는다. 실험 결과 제안된 방법은 실험 문서 영상 DB에 대하여 비교적 낮은 특징 벡터 차원으로 매우 우수한 언어 인식 성능을 보여준다.