• 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 East Asian Society of Dietary Life
• /
• v.16 no.4
• /
• pp.458-467
• /
• 2006

In order to develop a Bokbunja(Rubus coreanum Miquel) with natural & food applications, the effects of Bokbunja juice and wine on the physical, textural anti bacterial and sensory properties of sulgiduck were examined. Aw of Bokbunja sulgiduck(BS) decreased as storage time prolonged. Bokbunja juice sulgiduck(BJS) was higher than Bokbunja wine sulgiduck(BWS) in water activity. BJS and BWS showed low tendency in pH as additional level was high and storage time was prolonged. Hardness of the samples increased as the storage period increased, the samples exhibited a rapid increase after 24 hours of storage. BJS was lower significantly than those of none bokbunja after 6 hours of storage. Chewiness increased slowly to 12 hours. it appeared sudden decrease after 12 hours. Adhesiveness increase of the storage 24 hours it appeared. Springiness slowly reduced with the storage period, especially J4 was slowly reduced gumminess of the samples increased as the storage period. Cohesiveness increase of the slowly width for during the storage 12 hours, increase of the largest width was after save 12 hours. Color a and b values increased significantly, as storage time was prolonged. Total colony of all the BS increased. total colony of BWS decreased as additional level of Bokbunja wine. All the sensory characteristics indicated rapid decrease tendency after 12hr storage. BWS showed higher score than BJS in overall acceptability. BWS and BJS increased in color and flavor as additional level of juice and wine increased, while softness decreased as storage time was prolonged. BWS 3% showed highest score among all the BS through all storage time. BWS 3% was most excellent in sensory evaluation.