• 한국식품조리과학회지
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• 제32권3호
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• pp.316-324
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• 2016

Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.

• 한국항만경제학회지
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• 제23권2호
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• pp.25-40
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• 2007

우리나라가 중국발 해상/항공화물 운송을 발전시켜 복합운송시장의 우위를 점한다면 중국교역의 물류거점지역으로 자리를 잡을 가능성이 있다. 이에 따라 본고는 중국경기가 해상 및 항공물동량에 미치는 효과를 통해 새로운 운송체계의 필요성을 제기하며, 우리나라 해상/항공 복합물류의 특성과 현황을 살펴본 후 활성화 방안을 제시하였다. 먼저 이동회귀분석 통해 해상물동량과 항공물동량 모두에서 경기계수가 시간의 흐름에 따라 작아지고 있으며, 해상물동량의 경우가 항공물동량보다 더 빠르게 중국경기의 영향력이 감소하고 있음을 알 수 있었다. 따라서 중국경제의 성장과 물동량 증가가 우리나라 해상물동량과 항공물동량 증가로 이어지는 구조가 악화될 수 있음을 나타내고 있다. 앞으로 새로운 운송체제의 구축이 필요함을 알 수 있었다. 그리고 해상/항공 복합운송의 활성화를 위해 해상/항공 복합운송 잠재수요의 파악 및 마케팅, 중국내 면허자격의 완화와 교차물류단지와 조성, 한 중간 해상운송시간의 단축, 통관시스템의 개선, 국적항공사의 항공기 스페이스 확보와 저렴한 운임을 제시하였다.

• 한국식생활문화학회지
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• 제31권2호
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• pp.178-187
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• 2016

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

• 한국식품조리과학회지
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• 제18권6호
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• pp.661-669
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• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• 한국식품저장유통학회지
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• 제15권4호
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• pp.512-517
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• 2008

밤 첨가 약주를 제조할 때 옥수수가루를 이용한 것과 쌀을 이용해 담은 것의 pH와 총산을 비교하였다. 발효과정 중 pH를 비교하였을 때, 옥수수가루를 사용하여 제조한 약주가 쌀을 사용하여 담은 약주보다 높은 pH를 보였다. 또한(그리고) 발효과정 중 총산을 비교하였을 때, 쌀을 이용해 담은 약주의 총산 함량이 옥수수가루를 이용해 담은 약주의 총산 함량 보다 높게 나타났다. koji와 효소의 사용 여부에 따른 밤 첨가 약주의 발효과정 중 환원당 함량을 발효 시간의 경과에 따라 비교하였다. 쌀 koji와 옥수수가루 koji를 이용해 담은 약주는 발효 초기에서 중기까지 크게 감소하였고 중기 이후 소량 감소하는 경향을 나타내었다. 쌀가루와 옥수수가루에 효소를 사용해 담은 약주는 발효 초기에 환원당 함량이 급속히 증가하다 2일 경과 후 크게 감소하였고 중기 이후는 소량 감소하는 경향을 나타내었다. 밤 첨가 약주의 발효과정 중 L, a값은 최종적으로 옥수수 가루 koji를 이용해 담은 약주가 60.29, 12.27로 가장 높았고 b값은 쌀 koji를 이용해 담은 약주가 41.32로 가장 높게 나타났다. 밤 첨가 약주의 발효과정 중 fusel oil 성분으로 methanol, ethyl acetate, iso-buthanol, n-buthanol, isoamylalcohol, acetaldehyde, n-hexanol 7종의 fusel oil이 정량되었고 가장 함유량이 높은 알코올은 iso-amylalcohol이었다. 밤 첨가 약주 발효과정 중 ethanol의 함량은 담금 직후 2.63.8%이었으나 발효 8일째 $17.6{\sim}18.2%$로 최대치를 나타냈다. 밤 첨가 약주에서 확인된 유기산은 citric acid, malic acid, lactic acid, succinic acid 및 acetic acid였으며, 주요 유기산은 lactic acid 및 succinic acid로 나타났다. 밤 첨가 약주의 관능평가 결과 밤의 보당제로서 쌀을 이용해 밤 첨가 약주를 제조할 시에는 koji를 이용해 제조한 것이 맛과 향 면에서 우수하였고 옥수수가루를 이용해 밤 첨가 약주를 제조할 시에는 효소를 사용해 제조한 것이 우수하였다.

• 동아시아식생활학회지
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• 제6권2호
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• pp.177-186
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• 1996

율무와 현미를 각각 10, 30 및 50%로 혼합 비율을 달리하여 백설기를 제조하여 수분함량, 호화도, 색, 기계적 texture 및 관능검사를 행하였다. 수분함량은 36-40% 정도로서 백설기의 수분함량과 거의 차이가 없었으며 , 24시간, 48시간 저장에 의한 변화도 거의 없음을 알 수 있었다. 율무와 현미 첨가 함량이 증가할수록 호화도는 증가하였으나 현미 첨가의 경우는 같은 양의 율무 혼합 백설기보다 호화도가 낮았다. 색상변화의 경우, L치는 쌀 100%인 대조군이 가장 높고, 율무첨가율이 증가할수록 명도가 낮아졌다. 또한 적색도를 나타내는 a치는 C, A1 군의 경우를 나타내어 녹색이 보여졌으며, 황색도를 나타내는 b치는 율무 첨가량이 많을수록 강해졌다. 현미 첨가한 경우의 L치는 B4의 경우 76.59였으며, 나머지 모두 80.00을 상회하여 명도가 높았으며, 적색도를 나타내는 a치는 Bl, B2에서 미약하나마 -를 보여 율무첨가 시료와 비슷한 양상임을 보였다. 황색도를 나타내는 b치의 경우에도 현미첨가량이 많아질수록 수치가 증가하여 율무의 혼합량에 따른 결과와 유사하였다. Hardness(견고성), cohesiveness(응집성), adhesiveness(부착성), brittleness(부서짐) 및 gumminess(뭉쳐지는 성질)을 측정한 기계적 평가의 결과 hardness는 대조군과 모든 시료의 경우 거의 차이가 없었으나, cohesiveness는 율무 첨가량이 많은 A3 A4의 경우 낮아졌다. Brittleness의 경우 율무 혼합시 일부 -를 나타내어 부서짐의 성질이 없음을 알 수 있다. 기호성 측정을 위한 관능 검사의 경우 율무 10% 첨가군 A1군과 20% 첨가 A2 군의 경우 모든 평가가 가장 높게 나타나서 율무쌀 첨가의 적당한 기준을 알 수 있으며, 24시간 및 48시간 저장에 의한 변화는 보여지지 알았다. 이상의 결과에서 관능 검사의 경우 texture항목에 해당하는 cohesiveness와 gumminess등에서 control 제외시 A1, A2가 비교적 높은 것을 알 수 있어 기계적 평가와 관능평가가 일치함을 보여준다. 현미 첨가의 경우 hardness는 율무 혼합시료와 거의 차이가 없었으며, cohesiveness와 adhesiveness는 수치가 거의 나타나지 않아 응집성이 없음을 알 수 있다. Brittleness는 B3만 -를 나타내었으며, 평균치는 상당히 높게 나타나 율무 혼합시료와 부서짐성의 차이를 보여주며, gumminess는 조금 측정되었으나 유의성 이 없었다. 현미 첨가의 경우, 현미 10%첨가한 Bl의 색, 향기, moisture, texture, 삼킨 후 느낌 및 총괄평가에서 가장 선호됨을 알 수 있으며, 현미 30% 첨가한 B2가 그 다음 순위로 선호되어, 백설기 제조에서 율무와 현미의 첨가량은 10%가 권장된다.

• 한국축산식품학회지
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• 제38권3호
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• pp.451-467
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• 2018

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, $L^*-value$ was decreased whereas $a^*$- and $b^*$- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at $4^{\circ}C$. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.9-15
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• 1990

Peanut prptein isolate was tested for the purpose of finding out the effect of pH, Sodium Chloride concentration and heat treatment on the solubility, surface hydrophobicity, foam expansion and foam stability. The solubility of peanut protein isolate was affected by pH and showed the lowest value at pH 4.5. When the peanut protein isolate was heated, the solubility decreased at pH 3 and pH 7 but at pH 9 solubility increased. At all pH range, solubility decreased as NaCl was added. The surface hydrophobicity of peanut protein isolate showed the highest value at pH 1.5. Generally, at acidic pH range the surface hydrophobicity was high, but at alkaline region, the surface hydrophobicity increased as the temperature increased. And when NaCl was added, the surface hydrophobicity was also increased. Foam expansion of peanut protein isolate was no significant difference among the values about pH. When the peanut protein was heated and NaCl was added, foam expansion was increased at pH 7. Foam stability was significantly low at pH 4.5 and foam stability was increased at acidic pH region below pH 4.5. At pH 7 and pH 9, heat treatment above $60^{\circ}C$ increased foam stability. When NaCl was added, foam stability was significantly increased at pH 3 and pH 7.

• 한국식품영양학회지
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• 제30권5호
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• pp.1015-1024
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• 2017

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

• 동아시아식생활학회지
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• 제20권6호
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• pp.909-915
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• 2010

In order to determine the most effective ratio of black soybean powder as an ingredient in cake, black soybean power was added at ratio of 10, 20, 30, and 40% versus wheat flour set as 0(control). Black soybean powder consisted of moisture(8.44%), crude protein(31.34%), crude fat(6.64%), crude ash(3.88%) and carbohydrates(49.70%). The specific gravity, spreadability, and baking loss increased according to the amount of black soybean powder, although specific volume decreased. The chromaticity 'L' and 'b' values of sponge cake with black soybean powder showed an reducing trend while the 'a' value displayed an increasing trend with an increase in black soybean powder. The texture properties of sponge cake with added black soybean powder showed an increasing trend in hardness and stiffness when the cake contained more black soybean powder. The sensory test for sponge cake with added black soybean powder showed high preference for 20% added black soybean powder to sponge cake.