• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.845-849
• /
• 1999

We can make Samul Chol Pyon to add four powdered Korean medicines to Chol Pyon. The purpose of this study is to present the standard recipe of Samul Chol-Pyon for the taste of the moderns, taking the tests of physical charcateristics, sensory qualities. The white Chol Pyon and the group of 5% raw materials for Samul tang are comparatively good for color, odor, taste, softness, chewiness and overall quallity with other group of raw materials. To add Korean medicine browns the Samul Chol Pyon much deeper. The changes in textural properties of Chol pyon during storage at 20$\pm$5oC were measured using a rheometer for hardness, fractureability, adhesiveness, resilience, and cohesiveness. The hardness, fractureability and adhesiveness were increased with the additon of in Samul tang raw material powder. The cohesiveness and chewiness were increased by adding Samul tang powder in the course of time. The Chol Pyon prepared with 5% of Samul tang powder showed the superior sensory qualities as Samul Chol Pyon.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.5
• /
• pp.990-996
• /
• 1999

In physicochemical property, increasing the raw materials of Samul Chol Pyon, the content of moisture decreased, somewhat in total sugar, crude lipid, ash was increased. The pH of raw material for Samul Chol Pyon was shown at 5.70~5.80, in the mild acidity. Total saturated fatty acid of 50% added to the sample was shown to be four times higher than that of rice powder. The raw materials of Samul Chol Pyon were shown to possess 16 kinds of total amino acids. The content of minerals, K, P, Zn, Mn, Fe, Mg, Ca increased its additive raw material of Samul Chol Pyon. Especially, Na decreased, while K increased its additive raw materials of Samul Chol Pyon. In a limited Na diet, Samul Chol Pyon should be used in the future.

• Korean journal of food and cookery science
• /
• v.18 no.5
• /
• pp.516-521
• /
• 2002

This study was investigated to prove the relation between the ingredient of Samul Chol-Pyon and its microorganism pollution level during the storage. As a result, the pollution degree in total aerobic bacteria, yeast, mold, and colitis germs of rice power turned out to have a lower one than the oriental medicine materials do. In case of preserved write Chol-Pyon, the total aerobic bacteria pollution level was 8.8 $\times$ 10$^3$CFU/g the highest degree among other ones in their among other ones in their early pollution levels and in the oriental medicine materials, the pollution level was degreased as its annex increased. Moreover, yeast propagated fast in its first day of storage, but mold grew somewhat slowly than yeast and total aerobic bacteria did. In every case, the range of colitis germs growth was between 10$^2$-10$^3$CFU/g and it was similar to the each one of total aerobic bacteria, yeast, and molds. On its third day of storage, the pollution level of mold showed 10$^4$-10$\^$5/CFU/g.