• 한국식품영양과학회지
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• 제39권10호
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• pp.1476-1480
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• 2010

육질색에 따른 일반고구마, 주황색고구마 및 자색고구마로부터 갈변방지제 처리와 건조방법을 달리하여 분말을 제조한 후 고구마 분말의 이화학적 특성을 분석하였다. 고구마 분말의 조단백질, 회분 및 식이섬유 함량은 자색고구마에서 가장 높았고 조지방과 전분 함량은 주황색고구마에서 가장 높게 나타났다. 고구마 분말의 평균 입자크기는 주황색고구마 분말에서 가장 크게 나타났으며 각각의 고구마 분말에서 둥근형 또는 다각형의 전분입자 형태를 관찰할 수 있었다. 고구마 분말의 수분흡수지수 및 oil 흡수율은 열풍건조방법으로 제조한 분말이 동결건조에 의한 분말보다 높은 경향을 주었다. 고구마 분말의 수분용해도지수는 일반고구마와 자색고구마의 경우 건조조건에 따른 차이가 크지 않은 반면, 주황색고구마의 경우 열풍건조 한 분말에서 수분용해도지수가 높게 나타났다.

• 한국식품영양학회지
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• 제24권1호
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• pp.37-53
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• 2011

The objective of this study was to prepare the base on which Korean food can become a globally important health food. A focus group interview was conducted with a nutritionist and professor of food and nutrition to select the Korean food for a healthy menu. Five main categories were established to select a healthy menu based on the Korean food philosophy, including Korean food made from beans, Korean food made using fermentation, Korean food made using various colors, Korean food with high dietary fiber, and Korean food made with abundant unsaturated fatty acids. The 52 healthy menu items selected based on these standards were composed of easily available food materials. The efficacy of food materials described in Sikryochanyo, the traditional Chosun dietary therapy, was checked to verify the efficacy of this healthy menu. This study demonstrated that basic materials can be efficiently used to enable citizens to select Korean food as an international health food. As such, the results can be utilized to publicize Korean food as a healthy food.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2020년도 춘계학술대회
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• pp.205-205
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• 2020

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 1993년도 춘계 학술심포지움
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• pp.149-159
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• 1993

The concept of Solid-State Fermentation is briefly explained in comparison to other fermentation principles, and several types of fermenters are presented. A recently developed "Swing Reactor" for SSF is shown. When inoculated on rice, the mould Monascus purpureus forms red pigments, Which can be used as food colors (Ang-kak, Red Rice). By Response Surface Methodology, serveral factors have been optimized for maximal red colour formation. Showing that presoaking time of rice, pH of soaking water, age of preculture and inoculum size were not of importance within the observed limits. For a fermentation time of 7 days, start humidity is optimal at 34% and temperature is optimal at 28.8 C. These results of small scale fermentation could be transferred to the Swing Reactor.

• 정보처리학회논문지:소프트웨어 및 데이터공학
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• 제11권11호
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• pp.447-454
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• 2022

4차 산업혁명 시대를 맞아 우리는 정보의 홍수 속에 살고 있다. 이런 환경에서 우리에게 필요한 정보를 찾기란 매우 어렵고 복잡하다. 따라서 정보의 홍수 속에서 추천 시스템은 필수적이다. 이러한 추천 시스템 중 영화, 음악, 음식, 의류의 각각에 대한 추천 시스템들은 많은 연구가 진행되어 왔다. 현재까지 대부분의 개인화 추천 시스템들은 개인의 성향인 나이, 장르, 지역, 성별 등을 체크해서 옷들을 추천한다던가, 책들을 추천한다던가, 영화들을 추천해왔다. 미래 세대에서는 나이, 장르, 지역, 성별 등을 체크해서 옷, 책, 영화들을 한꺼번에 추천 받기를 원할 것이다. 본 논문에서는 사용자의 감정과 날씨에 따라 개인 맞춤형 옷과 음식을 한꺼번에 추천하는 추천 시스템을 제안한다. 소셜미디어인 트위터에서 사용자의 데이터를 얻었고, 트윗을 기반으로 감정 분석을 해서 Paul Eckman 이론에 따라 사람의 6 가지의 기본 감정으로 분류했다. 이렇게 얻어진 기본 감정을 Hayashi의 Quantification Method III를 적용하여 색깔로 변환하였으며, 이러한 색깔은 추천하는 옷의 색상으로 표현하였다. 또한, visualcrossing.com API의 날씨 정보를 이용하여 의류의 종류를 추천한다. 그리고 감정에 따른 컴포트 푸드의 내용에 따라 다양한 음식을 추천한다.

• 동아시아식생활학회지
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• 제7권1호
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• pp.57-63
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• 1997

In order to use leaf mustard Dolsan food preservative ingradient acidity, antimicrobial activity and colors were investigated during pretreatment of leaf mustard Dolsan. pH was remarkably decreased after 8 hours to pretreatment(extracted on shaking) of leaf mustard Dolsan, and no changes were observed after that time. pH of leaf part was higher than stalk after 8 hours storage. Titratable acidity was opposite tendency to the pH. pH was gradually decreased than initial stage during pretreatment of leaf mustard Dolsan at 30, 40 and 5$0^{\circ}C$. After 16 hours pretreatment, the higher pretreatment temperature was, the higher pH was, but after pretreatment for 48 hours, pH of sample pretreated at 5$0^{\circ}C$ was lower than that of sample pretreated at 40 $^{\circ}C$. Antimicrobial activity of leaf mustard Dolsan extract pretreated at 3$0^{\circ}C$ was the strongest of the samples pretreated at 30, 40 and 5$0^{\circ}C$, and that of stalk part was stronger than that of leaf part. L and time. L and b value was higher in the order of samples pretreated at 40, 50 and 3$0^{\circ}C$, and the lower pretreatment temperature was, the higher a value was. L value of stalk part was higher than that of leaf part, but a and b value of leaf part was higher than that of stalk part.

• 한국식품위생안전성학회지
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• 제23권3호
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• pp.233-238
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• 2008

게장제품의 미생물학적, 화학적 안전성을 평가하기 위하여 지표미생물, 병원성미생물, 기생충, pH, VBN, 염도, 3-MCPD, histamine, 그리고 타르색소를 분석하였다. 게장의 총균수는 3-7 log cfu/g 수준으로 전반적으로 간장 게장보다 양념 게장에서 더 높게 검출되었으며, 대장균군은 검출되지 않거나 최대 4 log cfu/g 수준까지 검출되었다. 병원성 미생물의 조사에서 V. parahaemolyticus는 4점의 게장에서 검출되었으며 이 중 1점은 E. coli와 기생충 Copepoda도 함께 검출된 것도 있었다. 전반적으로 게장의 pH는 $6.69{\sim}8.10$ 범위에서 측정되었으며 VBN value는 $21.99{\sim}94.55$ mg%까지 측정되었다. Fig. 4에 나타낸 게장의 염도는 간장 참게장 $11.6{\sim}32.6%$, 간장 꽃게장 $2.8{\sim}20.5%$, 간장 돌게장 $11.6{\sim}13.3%$, 양념 게장 $2.6{\sim}9.4%$로 양념 게장은 전반적으로 간장 게장보다 염도가 낮은 수준으로 나타났다. 아울러 타르색소, 3-MCPD, histamine은 무작위로 선별된 게장에서는 모두 검출되지 않아 국내 관리기준에 적합한 것으로 나타났다. 따라서 유통 중의 게장 제품들은 안전한 것으로 평가되나 생물학적 검사 결과에서 원재료 관리, 위생적인 제품 생산 및 유통 관리가 적극적으로 이루어져야 할 것으로 판단된다.

• 동아시아식생활학회지
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• 제7권1호
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• 한국식품조리과학회지
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• 제31권2호
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• 한국조리학회지
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• 제7권3호
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• pp.275-294
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• 2001

There have been many discussions on the importance and part of quality in the marketing field. It also has been an effort in the cooking field to understand how the quality, recognized by customers, influences customer satisfaction in the process of serving western food. This study is a theory about evaluation methods of western food. It can be summarized in three views as below especially with sensuous evaluation methods. First, it is decoration. Visual factors, such as a receptacle and the amount of food in it, the arrangement of food colors, gloss of food, steam arising of from food, additional garnishes on food should be harmonious. Second, it is a flavor. The factors like the taste and smell of food, and feeling of food in the mouth can be evaluated with the taste and the smell. Third, it is texture. It is considered with the sense of touch, the motor sensation in the mouth and the hearing sense. Especially the sense of touch involves feel of receptacle when it is hot or cold as well as feel of food. This study has been conducted for providing customers with higher-quality western food, which is based on a theoretical study about evaluation methods. During the study, the limit was found that there is no measuring instrument, since the study was restricted in a theoretical work. For more accurate research, the measuring instrument should be developed through the positive research.