• 한국식생활문화학회지
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• 제32권1호
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• 한국식생활문화학회지
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• 제17권2호
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• pp.103-110
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• 2002

Mulberry Leaf (Morus-alba) is effective on reducing blood sugar increase and cholesterol in the blood. The objective of this study is to elucidate the sensory and physicochemical attributes of Mulberry Leaf Boogag with different amounts of glutinous rice paste and ginger juice. Mulberry Leaf Boogag, steamed for 90 seconds, was made by puffing the glutinous rice paste and ginger juice. The ratio of glutinous rice paste is made of a double, quintuple, and octuple proportion of water to the weight of the glutinous rice paste. The ratio of ginger juice is at a rate of one, three and five percent. According to the sensory evaluation, hardness and crispiness increased as the glutinous rice paste did, and ginger flavor, bitterness and sourness increased as the ginger juice did. Optimal conditions(p<0.05) were set when the value of hardness was more than five, and the value of bitterness and bitingness, lower than five. The optimal condition of Mulberry Leaf Boogag was established when the ratio of water to glutinous rice paste was 5.5, and in addition, 3.75 percent of ginger juice must be in proportion.

• Food Science and Biotechnology
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• 제18권4호
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• pp.991-995
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• 2009

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

• 한국식품과학회지
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• 제53권5호
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• pp.514-520
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• 2021

본 연구에서는 찹쌀풀 첨가량에 따른 김치를 제조하여 저장기간에 따라 김치의 품질 특성, 당과 관련된 대사산물, 전분 구조 변화를 분석하였다. 찹쌀풀 함량이 높을수록 김치의 발효과정이 가속화하여 pH의 감소와 총균수의 증가 속도가 빠른 경향을 보여 상대적으로 빠르게 김치의 적숙기에 도달하였다. 이러한 결과는 찹쌀풀의 전분을 빠르게 가수분해하여 많은 양의 전분 유래대사산물인 glucose, maltose, mannitol을 생성하였으며, 반대로 fructose와 sorbitol 함량은 낮은 경향을 나타냈다. 김치발효 중 찹쌀풀 함량이 높을수록 아밀로펙틴 긴 사슬은 감소한 반면 짧은 사슬의 비율은 증가하였다. 결과적으로 김치 제조 시 첨가되는 찹쌀풀의 함량에 따라 전분 구조의 차이를 나타냈으며 이에 따른 대사산물과 이화학적 특성에 영향을 미치는 것을 확인하였다.

• 한국식품조리과학회지
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• 제18권6호
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• pp.677-683
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• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

• 한국식품저장유통학회지
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• 제12권5호
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• pp.432-435
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• 2005

쌀된장의 식품소재로서의 이용 가능성을 알아보기 위해 쌀된장 첨가량을 달리하여 쿠키를 제조한 후 품질특성을 조사하였다. 쿠키의 명도는 74.14에서 62.83로 감소하였으며 적색도는 6.30에서 11.14로 증가하였고 쿠키의 경도는 쌀된장 분말 0%에서 7%로 첨가량이 증가함에 따라 426.29에서 829.29 g로 증가하였다. 관능검사 결과 색, 향, 텍스쳐, 전제적인 품질은 쌀된장 분말 5% 첨가시 가장 우수하였다. 쌀된장 분말 쿠키의 일반성분 분석결과 수분함량은 2.4~2.7%, 조단백질 함량은 6.8~7.5%, 조지방 함량은 22.6~27.3%, 조섬유 함량은 0.8~5.5%, 조회분 함량은 0.5~1.1%의 범위를 나타내었다.

• 한국식품조리과학회지
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• 제28권6호
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• pp.695-701
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• 2012

The aim of this study was to determine the optimum amount of apricot paste to add to rice flour for the preparation of Sulgidduk. As the apricot paste level of the Sulgidduk increased, the moisture contents of samples increased (40.10-43.71%), The color of L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot paste Sulgidduk. According to the mechanical evaluation results, as the apricot paste level of Sulgidduk increased, the hardness decreased. The cohesiveness was highest in the 16% apricot paste sample, and the springiness, gumminess, chewiness, and adhesiveness were highest in the 0% apricot paste sample. From the sensory evaluation results, the 12% apricot paste adding Sulgidduk received the highest overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% apricot paste added to rice flour.

• 한국산학기술학회논문지
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• 제22권4호
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• pp.49-55
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• 2021

본 연구에서는 순창에서 구입한 메주와 Aspergillus kawachii를 접종한 쌀코지, Aspergillus oryzae를 접종한 콩코지를 이용하여 제조한 현미찹쌀고추장의 품질특성을 비교하고자 진행하였다. 효소제를 달리하여 제조한 고추장을 제조한 뒤 총 20일간의 발효 기간을 거쳤다. 발효 기간이 경과함에 따른 효소제별 이화학적 및 미생물학적 특성을 연구를 하였다. 이화학적 특성(산도 및 pH, 당도, 수분함량, 색도, DPPH 및 ABTS radical 소거활성 측정)과 미생물학적 특성(생균수 및 유산균 수 측정)을 분석한 결과 첨가량에 따른 유의적인 차이는 나타나지 않았으나, 효소제에 따른 유의적인 차이는 있는 것으로 나왔다. 특히 순창에서 구입한 코지를 이용하여 제조한 현미찹쌀고추장은 7.1-7.5×107 CFU/mL의 생균수, 1.9-2.2×103 CFU/mL의 유산균수와 48.67-52.30%, 58.57-63.90%의 DPPH 및 ABTS 라디칼소거능이 있어 쌀코지와 콩코지에 비해 기능적으로 우수함이 있는 것을 확인하였다. 결과를 종합하였을 때, 순창에서 구입한 메주의 미생물 및 효소제의 조성은 확인하지 않았으나, A. oryzae, A. kawachii에 비해 영양적, 기능적 특성이 확보된 현미찹쌀고추장이 제조되어질 수 있음을 확인하였다.

• 한국식품조리과학회지
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• 제21권3호
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• pp.360-370
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• 2005

The aim of this study was to fud the optimum addition mont of astringency persimmon paste to rice flour in the preparation of Gamsulgiduck (persimmon rice cake). The moisture content of Gamsulgiduck with added astringency persimmon paste was $42\~45\%$. With increasing addition of astringency persimmon paste, the L-value was decreased. The a- and b-values were the highest at the $15\%\;and\;10\%$ levels, respectively. In the mechanical evaluation of Gamsulgiduck the hardness was the lowest at the $20\%$ astringency persimmon paste-sulgiduck during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of astringency persimmon paste for storage period. The springiness was the highest at the $0\%$ level except for 2days of storage. The gumminess was the lowest at the $20\%$ level and the brittleness was the highest at the $0\%$ level during storage. In the sensory evaluation of Gamsulgiduck the acceptance of the softness and chewiness characteristics was the best at the 15% level. Gamsulgiduck with the addition of $15\%$ of astringency persimmon paste to rice flour was found to be the best recipe in terms of the sensory qualities of softness, chewiness and overall acceptability.

• 한국식생활문화학회지
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• 제27권6호
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• pp.553-587
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• 2012

In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.