• Journal of the Korean Society of Food Culture
• /
• v.13 no.1
• /
• pp.19-26
• /
• 1998

This study was carreid out to investigate present comsuming behavior and consumer preference of SEAFOODS as a stuff in KIMCHI making, adopting a questionaire survey for 500 housewives living in Korea except Chejudo Province. Frequency distribution and percentage of preferences were measured. Out of total housewives responded, 65.5% consider, THEY SHOULD EAT KIMCHI DAILY. Which conforms, kimchi is still an important side dish at most of the households On the other hand, some others consider EATING KIMCHI EVERY DAY is not neccesary(6.0%) or dislike it(0.5%). This result might suggest that kimchi may or may not be an essential sidedish for every households in the future. 96.3% of Housewives used fermented salited fish and 45% used seafoods as a staffing in making kimchi. Major reasons for adding seafoods in kimchi were: it improves teste and flavor(79.5%) and nutritional value(54.2%). Reasons for rejecting seafoods as a stuffing in making kimchi were: it worsens taste and flavor(13.5%), hygenic treatments of seafoods are below the necessary level(13.5%) and shelf life become shorter(12.8%), respectively. Among the fermented salted sauces, 84.9% and 69.1% of house wives responded as anchovy and shrimp sause were most favorite(base) material in Kimchi making, respectively. Out of total seafoods utilized in making kimchi,76.4%, 54.7% and 31.4% of housewives responded as oyster, small shrimp and sea-staghorn as the favorite seafoods in Kimchi making(raw material). Majority of housewives responded to develop it's taste and flavor to meet that of international one(86.5%) and that hygienic level(treatments) should be upgraded(50.9%).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.10
• /
• pp.1550-1557
• /
• 2015

This study was conducted to evaluate the improvement effects of bitter taste of doraji (Platycodon grandiflorum) with different freezing temperature conditions ($-5^{\circ}C$, $-10^{\circ}C$, $-20^{\circ}C$, and $-70^{\circ}C$). After freezing for 4 h, frozen doraji was thawed and dehydrated. Doraji frozen at $-20^{\circ}C$ showed higher contents of crude fat, crude protein, crude ash, crude fiber, and nitrogen free extract. Moisture, crude saponin, and total polyphenol contents of doraji frozen at $-5^{\circ}C$ were higher than in other samples. Weight loss of doraji was significantly different as freezing temperature decreased and the process repeated. Doraji frozen at $-5^{\circ}C$ showed higher contents of saponin and phenol than the control. Hardness of doraji increased as freezing temperature decreased. According to the preference test, Doraji frozen at $-5^{\circ}C$ showed higher preference and less bitter taste intensity than other samples. These results mean that doraji frozen at $-5^{\circ}C$ with less bitter taste could be utilized widely as a food material.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.6
• /
• pp.863-870
• /
• 2011

In this study, muffins containing Bokbunja, popularly known as a psychological activator and functional material, was made, and its preference levels and qualitative characteristics were evaluated. We measured the height and weight of muffins containing Bokbunja powder. Height decreased when the volume of Bokbunja powder increased (p<0.001). When weight was measured, there was no meaningful difference between the samples, although the Bokbunja powder-containing samples were heavier than the samples not containing Bokbunja powder. When we measured the weight and specific volume of the muffins containing Bokbunja powder, the specific volume decreased when the amount of Bokbunja powder increased (p<0.001). The moisture and pH levels of the muffins not containing Bokbunja powder were 17.04% and pH 8.59, respectively. As the volume of Bokbunja powder increased, the moisture level of Bokbunja muffin increased while the pH decreased, and there was a significant difference (p<0.001). As a result of measuring the colors of muffins, the brightness of the muffins containing Bokbunja powder decreased, and the muffins showed decreased yellowness index and increased redness. In measuring the texture of Bokbunja muffins, hardness decreased as the volume of Bokbunja power increased (p<0.001). Further, springness of the muffins decreased as the volume of Bokbunja powder increased, and there was a significant difference (p<0.001). The chewiness of the muffins not containing Bokbunja powder was higher than any other muffin sample, and there was a significant difference between the samples (p<0.001). Further, the cohesiveness of the decreased as the volume of Bokbunja powder increased (p<0.001). Bokbunja muffins showed a lower gumminess index than those not containing Bokbunja powder (p< 0.05). When the sensual qualities of the muffins were measured, the color, flavor, taste, and softness of all of the samples showed significant differences (p<0.001), and the muffins containing 8% Bokbunja powder showed the highest sensual quality indexes. When the general preference level for the muffins was measured, the muffins containing 8% Bokbunja powder showed the highest index, 7.03${\pm}$0.96. Based on this result, the ideal volume of Bokbunja powder when making muffins is 8%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.5
• /
• pp.770-774
• /
• 2002

The effect of mixing ratio of materials and their retort processing conditions on the physical properties and preference of oyster porridge were investigated. Rice gave adequate viscosity (about 800 cp) to the porridge as it was used 10～12% level and half of it was ground. Potato starch, waxy corn starch, and Perfectamyl AC showed small variation in viscosity unrelated to the temperature, that was a good condition for high quality porridge. Especially, waxy corn starch had a good property for retort porridge because its viscosity was maintained high during the processing and decreased to preferable one after processing. Purity CSC, modified starch gave gum-like texture and didn't cause water-separation much after freezing and thawing treatment of the porridge. Therefore, it was good for enhancing the physical property of the porridge as a co-additive of waxy corn starch when it was used at quarter level of waxy corn starch. Xanthan gum increased dispersibility of materials and it was useful for stabilizing physical quality of the porridge without affecting preference when it was used below 0.2% concentration. As a result, the optimal material-mixing ratio was determined as rice 10% (50% of it was ground), waxy corn starch 1.5%, Purity CSC 0.5%, xmthan gum 0.2%, salt 0.3%, and water 87.5%. Oyster's porridge, retort processed with this recipe, showed stable physical property after 6 month storage at room temperature.

• Food Science and Preservation
• /
• v.17 no.2
• /
• pp.230-235
• /
• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.766-772
• /
• 1999

In order to improve funtionality of kochujang, red ginseng powder(1, 2 and 5% red ginseng on the total weight basis) was added to the raw material of kochujang. Changes in moisture content, microflora and enzyme activities were investigated in control kochujang(Sunchang kochujang) and red ginseng added kochujang during fermentation at 25oC for 120 days. Kochujang samples fremented for 90 and 120 days were subjected to sensory evaluation test. As the fermentation progressed, the moisture content and titratable acidity were gradually increased whereas pH was decreased. However, red ginseng had no effects on those changes. Bacterial count was maintained at the level of 107 CFU/g during fermentation. The level of yeast count was 104 CFU/g at the early stage of fermentation and increaed to 107 CFU/g after 60 days of fermentation and then maintained at 107 CFU/g. Red-ginseng had no effects on bacterial and yeast counts of kochujang. Amylase activity was gradually reduced during fermentation. Amylase activity was increased until 60 days of fermentation and then reduced by 90 days of fermentation. Acidic protease activity was slightly reduced at the initial stage of fermentation and then rapid increased. Acidic protease activity was at the highest level after 120 days of fermentation. Red ginseng did not alter those enzyme activities of kochujang. There were no differences in sensory properties between kochujang samples fermented for 90 and 120 days of fermentation. The addition of red-ginseng did not affect such sensory properties of kochujang as color, odor, hot taste and salty taste, but overall preference appeared to be improved by red ginseng addition.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.3
• /
• pp.383-391
• /
• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.2
• /
• pp.147-153
• /
• 2000

A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchase kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%) considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of $10{\sim}20$ age groups did.(p<0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents.(p<0.05) They liked better kimchi packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p<0.05) They prefered $200{\sim}500g$ packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimchi, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p<0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p<0.001)

• Food Engineering Progress
• /
• v.21 no.1
• /
• pp.64-71
• /
• 2017

This study investigated the effects of the mixing ratio of tofu paste and normal corn starch on the characteristics of gluten-free (GF) muffins. Soft wheat flour for wheat flour-based muffins (control) was replaced with the mixture of tofu paste and normal corn starch (NCS). The mixing ratios of tofu paste and NCS were 1:6.4 (S100), 1:5.1 (S80), 1:3.8 (S60), 1:2.6 (S40), 1:1.3 (S20), and 1:0 (S00), based on their total solid contents. GF muffins of S40-S100 developed the porous, sponge-like structure without crumb collapse. The weight and baking loss did not significantly differ in the control and GF muffins. By decreasing NCS in GF muffin batters, the moisture content, firmness, and crumb redness/yellowness of GF muffins increased, while their volume, specific volume, and crumb lightness decreased. Nevertheless, these characteristics (except for firmness) of S100 were much closer to those of the control. In the preference test, however, S60 (possessing lower attributes than S100 and S80) was most favored among GF muffins, and was very similar in all evaluations (except for appearance) to the control. Overall, the mixture of tofu paste and NCS would be a potential material to replace soft wheat flour in muffins.

• Journal of Applied Biological Chemistry
• /
• v.64 no.4
• /
• pp.413-419
• /
• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.