• 한국응용과학기술학회지
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• 제38권2호
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• pp.333-342
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• 2021

본 연구는 증숙밤(95℃, 90분) 페이스트의 발효에 적합한 유산균을 탐색하고 유산균에 의해 발효된 밤 발효 퓨레의 품질적 특성을 조사하였다. 유산균 12종에 대하여 2.0%(v/w)의 농도로 접종하여 37℃에서 48시간 발효한 결과 L. plantarum KCTC 21004가 산 생성능이 우수하였다. 증숙밤의 함량, 균접종량 및 발효온도에 따른 발효 밤 퓨레의 발효 및 품질적 특성을 분석한 결과 물리화학적 특성에는 큰 차이가 나타나지 않았으나 퓨레의 물성 측정시 증숙밤 50% 함량 페이스트가 최적의 조건이었다.

• Food Science and Biotechnology
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• 제17권3호
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• pp.534-539
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• 2008

This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.

• 한국식품조리과학회지
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• 제27권2호
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• pp.73-81
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• 2011

Two kinds of steamed sweet potatoes were dried with mild hot air to improve quality, convenience and preference as a snack. Steamed sweet potatoes were dried at temperatures ranging from 35 to $65^{\circ}C$ for 12 hr, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 0.25% at $65^{\circ}C$. Color values (L, a, b and ${\Delta}E$) decreased with increasing drying temperature and drying time in both chestnut-sweet potatoes and pumpkin-sweet potatoes. Reducing sugars and soluble solids increased quickly at high drying temperatures. The highest hardness value for chestnut-sweet potatoes was $26.31\;kg_f /cm^2$when they were dried at $65^{\circ}C$ for 12 hrs. Springiness and cohesiveness were higher than those in chestnut-sweet potatoes. The highest taste score was for a dried chestnut-sweet potatoes at $55^{\circ}C$ for 6 hr and a dried pumpkin-sweet potatoes at 45 or $55^{\circ}C$ for 6 hr.

• 동아시아식생활학회지
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• 제21권2호
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• pp.194-199
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• 2011

The results of a study on the effects of variable chestnut content (0~25%) on the palatability of Sulgidduk or steamed rice cake were as follows: moisture content and degrees Brix increased significantly following an increase in chestnut content. L value and a value decreased significantly, whereas b value increased significantly. Sensory evaluation scores increased in the order of 15% > 10% > 25% > 20% > 0% chestnut content. Thus, we believe that the addition of 15% chestnut increases the palatability of Sulgidduk.

• 한국식품조리과학회지
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• 제30권6호
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• pp.746-756
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• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• 동아시아식생활학회지
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• 제21권4호
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• pp.526-534
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• 2011

본 연구는 증절간 고구마 제조를 위하여 냉풍 건조 방법을 이용하여 건조 조건별 증절간 건조 고구마의 건조 특성, 물성 및 관능적 특성을 연구하였다. 건조 시 수분함량은 $25^{\circ}C$ 48시간에서 4.53%로 가장 낮은 수치를 보였고, 색차에서 건조 온도가 낮을수록, 건조 시간이 짧을수록 L값이 높아졌으며 a, b, ${\Delta}$E값은 건조 온도가 높을수록 건조 시간이 길어짐에 따라 증가하는 경향을 보였다. 가용성 고형분은 건조 조건별로 17~60.33 $^{\circ}Brix$의 범위를 나타내었고, 환원당은 93.22~190.35 mg/g 범위를 나타내었으며, 물성 측정에서 경도는 $25^{\circ}C$ 48시간 25.13 kgf /$cm^2$ 가장 높은 수치를 나타내었으며, 탄성과 응집성은 88.60, 94.87%로 가장 높은 수치를 나타내었다. 관능 평가에서 밤고구마는 $20^{\circ}C$ 40시간에서 색, 향미, 맛, 조직감, 전반적인 기호도에서 가장 높은 평가치를 나타내었으며, 이때 수분함량 10~13% 내외로서 미생물의 증식을 억제할 수 있는 수분함량의 범위이며, 저장성의 향상도 기대할 수 있을 것으로 생각된다. 반응표면분석을 통한 증절간 고구마의 최적 건조 조건을 예측한 결과, 건조 온도 $19^{\circ}C$, 건조시간 39.5 hr으로 예측되었다.

• 한국식품저장유통학회지
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• 제13권3호
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• pp.329-336
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• 2006

탁주의 품질개선 및 율피의 활용도 증대를 위하여 율피가루를 증자미에 5%, 10%,20% 및 30%로 첨가하여 탁주를 담금한 후 발효 과정 중 술덧의 품질특성 변화를 검토하였다. 율피가루의 첨가량이 증가할 수록 pH 감소가 증가하는 경향을 나타내었고, 발효 2일부터 18일까지는 완만하게 상승한 후 발효 18일에서는 pH $3.46{\sim}3.67$ 수준이었다. 발효과정 중 술덧의 총산은 담금일에 $0.24{\sim}0.29%$였으며, 발효 1일에 $0.78{\sim}0.87%$로 크게 증가하여 pH의 급격한 저하 시점과 일치하였다. 주 유기산은 lactic acid였으며 고형분 감소량은 율피가루의 첨가량이 증가할 수록 작아지는 경향을 나타내었다. 탁주 술덧 중 아미노태 질소는 발효 기간 중 전반적으로 증가하였다. 발효 후기 율피가루의 첨가량에 따른 총당의 차이는 크지 않았으나 율피가루를 20% 첨가한 탁주는 발효 18일에 3.89%까지 감소하였다. 환원당은 발효 4일부터는 율피가루의 첨가량에 따른 차이가 거의 없었다. 유리당은 glucose의 함량이 가장 높았으며, 이외 maltose, sucrose, lactose가 소량 검출되었다. 미생물군수는 총균수, 효모 및 젖산균의 변화가 발효 1일에 급격히 증가한 다음 발효 6일까지는 서서히 감소한 후 급격한 감소를 나타내었다. 색차는 탁주의 발효초기 $1.99{\sim}10.27$로 색차 값의 차이가 컸으나 발효기간의 경과에 따라 그 차이가 점진적으로 감소하였다. 발효과정중 술덧의 알코올 함량은 율피가루 무첨가 탁주와 5% 첨가 탁주가 발효 8일에 최대 함량을 나타내었으며, 율피가루 첨가량이 증가할 수록 생성량이 감소하는 경향을 나타내었다.{4.01}CFU/g$이었으며, 효모 및 곰팡이는 $10^{3.99}CFU/g$이었고,저장기간이 경과함에 따라 지속적으로 증가하였다. 저장 20일에 대조구는 1.3%의 부패율을 나타내었으나 항균포장지를 함유한 박스에 포장한 밀감은 저장 30일에 부패가 발생하여, 대조구에 비하여 10일 정도 저장기간의 연장 효과가 있었다.으며 유기농 채소와 잡곡밥 그리고 기능성 다이어트밥 등은 40대, 50대 연령대에서 만족도가 높았다. 운동 다이어트로는 유산소 운동, 외과수술 및 스페셜 다이어트로는 사우나, 찜질방, 고온 반신욕으로 나타났으나 연령별로 유의적인 차이는 나타나지 않았다. 연령 및 비만도에 따른 다이어트 지식에 대한 평균 점수는 10점 만점에 모두 9.02점이었으며 연령이 감소함에 따라서 영양지식 점수는 증가하였다(p<0.05). 다이어트 지식에 대한 정답율은 '성인병과 비만과의 관계'가 가장 높은 정답률(97.7%)을 보인 반면, '식사속도와 비만과의 관계'가 가장 낮은 정답률(83.3%)을 보였다. 다이어트 중의 부작용은 '어지러움증, 빈혈' 16.2%, '피로' 15.1%, '소화불량'과 '변비'가 각각 11.1%, '전신무력감'이 10.5%, '집중력 감소' 7.8%, '피부건조'가 7.4%, '의욕상실' 6.7% 순으로 나타났으나 연령별로 유의적인 차이는 나타나지 않았다. 이상의 결과로부터 본 연구에서 체중감량 다이어트를 효과적으로 하기 위해서 식이 다이어트는 친환경을 지향하는 '유기농 채소', 운동 다이어트는 '유산소 운동'이 가장 만족도가 높게 나타나 웰빙에 대한 관심이 높은 것을 알 수 있었다..8{\pm}3.5\;IU/L$에서 $31.8{\pm}8.7\;IU/L$로, ALT는 $26.4{\pm}4.

• 동아시아식생활학회지
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• 제8권4호
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• pp.360-378
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• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.59-68
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• 2017

In this study, two kinds of chestnut-sweet potato (CSP) and pumpkin-sweet potato (PSP) were cooked by three methods: raw, steaming, and roasting. These samples were investigated in food compositions such as moisture, protein, ash, dietary fiber, fat, minerals, and vitamins. As the results of this study, the moisture contents of raw CSP and raw PSP were higher than those of steamed and roasted samples in two cultivars. The contents of protein in raw CSP and raw PSP were 2.57 g/100 g and 3.22 g/100 g, respectively, which were higher than those of other cultivars. The protein contents of roasted CSP and steamed PSP were lower than those of their raw samples. The potassium, phosphorus, magnesium, calcium, sodium, and iron values of PSP were 1,048.46 mg/100g, 152.02 mg/100g, 74.70 mg/100g, 57.22 mg/100g, 22.28 mg/100g, and 1.44 mg/100g, respectively, which were the highest values in tested sweet potato cultivars. The content of dietary fiber in CSP was higher generally than that in PSP. The values of total dietary fiber in cooked sweet potatoes were higher than those of raw sweet potatoes. The contents of vitamins, including thiamine, riboflavin, and niacin, in PSP were higher than those in CSP. Overall, two cultivars of raw, boiled, and roasted sweet potatoes had enhanced food composition. Therefore, these sweet potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

• 한국식생활문화학회지
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• 제12권5호
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• pp.549-560
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• 1997

The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Paogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(rnyongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Heron, Banana, Kwajeul and Kangiung were considered as dishes. Dasik and biscut were also used for setting dishes.