• 한국식품영양학회지
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• 제17권2호
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• pp.120-127
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• 2004

생리적 활성이 높은 클로렐라 추출물을 효율적으로 활용하기 위한 방안으로 클로렐라 추출물 분말을 0.5％, 1.0％, 1.5％, 2.0％ 수준으로 첨가하여 제조한 생국수의 품질 특성에 관하여 조사하였다. 클로렐라 추출물 분말을 첨가한 국수는 조리시의 중량, 부피, 함수율, 고형분 용출량이 대조구보다 높게 나타났다. 색도는 클로렐라 추출물 분말 첨가량이 증가할수록 L값과 a값은 감소되었고 b값은 증가하였으며 조리하였을 때 L, a, b값이 모두 감소하는 경향을 보였다. 클로렐라 추출물을 첨가한 국수의 조리 후 텍스쳐에서 경도, 응집성, 탄성, 점성, 씹힘성은 대조구에 비해 낮은 값을 나타내었다. 관능 검사 결과 클로렐라 추출물 1.5％ 첨가구에서 맛, 텍스쳐, 후미, 전체적인 기호도가 가장 좋게 평가되었고, 색깔과 향은 대조구와 유의적인 차이를 나타내지 않았다. 이상의 결과를 보면 클로렐라 추출물 분말을 1.5％첨가함으로써 품질과 관능성이 향상된 생국수 제조가 가능함을 알 수 있었다.

• 한국토양비료학회지
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• 제47권6호
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• pp.412-417
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• 2014

Soil properties and yields of red been were investigated to establish soil suitability of Korean adzuki bean at 166 farms in Korea. The soil morphological and physical properties were investigated by 1:5,000 scale average yield of 2~3 years. The impact factors to the adzuki bean yields and soil properties were selected based on standard error of each factor. The yields of adzuki bean showed the greatest values when the morphology was alluvial plains, the drainage was well or moderately well, the slope was 2~7%, the texture was fine loamy, the gravel content was less than 15% and the available soil depth was more than 100 cm. Contribution factors of soil properties to the yields were 0.18 of morphology, 0.18 of drainage level, 0.23 of slope, 0.20 of texture, 0.11 of gravel content and 0.10 of available soil depth, respectively. Soil suitability levels were set as the best suitable land if score was greater than 90, suitable land if score ranged from 89 to 85, the possible land if the score ranged from 79 to 84 and low productive land if score was less than 78. According to the criteria 37.5% of the production area was the best suitable land, 29.4% was suitable land, 22.3% was possible land and 10.8% was low productive land. The best and suitable lands were total of 66.9% in Gyeongju, Gyeosangbuk-do.

• 보존과학회지
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• 제23권
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• pp.39-51
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• 2008

죽지는 최근 몇 십 년 간의 양지(洋紙)의 보급과 더불어 중국의 죽지 산지(産地)에는 생산성 만을 추구해 약품 사용이 극히 보편적인 현상이 되었다. 이러한 영향 때문에 지류 문화재의 보수지(補修紙) 문제가 심각한 문제로 제기되고 있다. 죽지를 염색하거나 색료를 도포하는 과정에 있어 생성되는 심한 얼룩이나 반점은 지류 문화재의 재현 연구에 큰 장애가 되고 있음은 주지의 사실이기도 하다. 이 번 죽지 제작에 있어서 종이의 질감이나 색을 크게 좌우하는 것으로는 석회발효 일광표백이었으나 잔류물 유 무도 많은 영향을 끼치고 있는 것으로 판명 되었다. 이것은 원료를 채집해 발효시킨 후 씻기의 공정에서 세심한 배려가 없으면 최종적으로 지면(紙面)의 느낌에 크게 영향을 미치는 것으로 확인되었다. 여기서 잔류물의 예로 들 수 있는 것은 석회이다. 석회는 다른 불순물과 다르게 미량이라도 잔류하게 되면 종이 염색에 잔류물에 의한 반점이나 얼룩을 만드는 원인이 되며 그 기능을 잃게 된다. 백죽지의 재현은 회화, 전적, 문서 등의 재현연구에 사용되는 용지나, 별종의 지직화(紙織畵) 재현에 유효할 것으로 생각된다. 그러나 중국원료의 초기 단계 처리에 대해 개선의 여지가 있으며 앞으로 좀 더 깊이 있는 연구가 필요하다고 할 수 있다.

• 한국식품과학회지
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• 제25권6호
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• pp.596-601
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• 1993

마늘장아찌를 담글때 껍질의 유무와 염화칼슘의 첨가가 텍스쳐의 변화에 어떤 영향을 미치는지 조사하였다. 알코올 불용성 고형물(AIS)은 숙성에 따라 모든 시료군에서 점차 감소하는 경향이었다. AIS의 감소율은 염화칼슘을 첨가한 마늘에서 더 적었다. 펙틴질에 있어서는, 모든 시료군이 숙성에 따라 염산 가용성 펙틴은 소량 감소하였으며, 메타인산 가용성 펙틴은 크게 증가하였고, 총펙틴질과 열수 가용성 펙틴은 거의 변하지 않았다. 염화칼슘을 첨가한 마늘이 첨가하지 않은 마늘보다 염산 가용성 펙틴의 보존율이 높고 메타인산 가용성 펙틴의 증가율은 더 낮았다. Instron에 의한 경도는 통마늘이 깐마늘보다 약간 더 높았고 염화칼슘을 첨가한 마늘이 첨가하지 않은 마늘보다 더 높았으며, 숙성에 따라 모든 시료군에서 점차 감소하였다.

• 동아시아식생활학회지
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• 제24권1호
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• 한국축산식품학회지
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• 제30권5호
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• pp.780-786
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• 2010

This study compared the effects of autoclaving (AC; $121^{\circ}C$ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at $35^{\circ}C$ for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).

• 한국축산식품학회지
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• 제37권6호
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• pp.840-846
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• 2017

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse ($Dv_{50}=259.3{\pm}0.6{\mu}m$), fine ($Dv_{50}=91.5{\pm}0.5{\mu}m$), and superfine ($Dv_{50}=3.7{\pm}0.2{\mu}m$) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5% superfine DSF showed the lowest cooking loss among the treatment groups (p<0.05). The patties with superfine DSF also retained the texture profile values of the control patties in terms of hardness, gumminess, springiness, and chewiness, while the addition of coarse and fine DSF increased the hardness and chewiness significantly (p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05). Although the overall acceptability of the patties made with coarse and fine DSF was poor, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

• KSBB Journal
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• 제31권3호
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• 한국식생활문화학회지
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• 제18권6호
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• 한국식품영양학회지
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• 제18권3호
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• pp.200-206
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• 2005

비파를 첨가한 stirred yoghurt를 제조하기 위하여 비파 착즙액 $15\%$를 Skim milk에 첨가하여 Streptococcus thermophilus 와 Lactobacillus acidophilus 혼합균주로 발효시킨 발효유에 비파 과육 첨가량 $(5\%,\;10\%,\;15\%,\;w/v)$과 올리고당 첨가량 $(10\%,\;15\%,\;20\%,\;25\%,\;w/v)$을 달리하여 제조한 stirred yoghurt의 품질 특성을 조사하였다. 관능검사 결과에서는 비파 과육 $15\%$와 올리고당 $20\%$를 첨가하였을 때 단맛, 신맛과 전체적인 기호도에서 가장 좋게 평가되었다. 색도 측정 결과 비파 과육 $15\%$ stirred yoghurt에 올리고당의 첨가량이 증가할수록 명도(L값)와 적색도(a값)는 감소하였고 황색도(b값)는 증가하였다. Texture 특성은 $15\%$ 비파 과육 첨가 stirred yoghurt에 올리고당 $20\%$ 첨가시 견고성(hardness), 탄성(springiness), 응집성(cohesiveness), 껌성(gumminess)과 탄력성(resilience)등에서 가장 높게 나타났다. 따라서 $15\%$비파 착즙액 첨가 발효유에 $15\%$비파 과육과 $20\%$ 올리고당의 첨가가 비파 첨가 stirred yoghurt 제조를 위해 가장 적합한 것으로 사료되었다