• 한국식품조리과학회지
• /
• 제20권2호
• /
• pp.170-179
• /
• 2004

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.

• 한국식품영양학회지
• /
• 제31권1호
• /
• pp.43-51
• /
• 2018

This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at $4^{\circ}C$ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.

• 복식
• /
• 제60권8호
• /
• pp.29-37
• /
• 2010

Contemporary fashion emphasizes artistic, decorative aspects beside functional, practical targets, and pursues various materials. Also, rising of the design-based tendency, using the various tonality, texture and unveiling the new processing method, decorating technology and a new-material have made the ornaments as one of the figure that expose aesthets and individuality of designers and owner. With its unique expression and artistic beauty the design of ornament pervaded their field to figurative arts. This study aimed at the weaving technique using a hooked needle which is a crochet, and the making manufactured skirts item, moreover the study focused on putting the skirts item into the ornaments of the crochet. The skirt, which was thought to belong to women only, made easy and economic goods. Consumer also wanted to feel free and comfortable as manufactured items did, and it added individuality and practical use. This research tried to develop the design of crochet items to supplement the higher value-added, after examining the theoretical background of crochet, and analyzing crochet trend from 2005-06 F/W to 2010 S/S. As the result, it could be seen that the crochet may offer contemporary ornament art expressing formativeness of handcraft and fineness to the era of replica and manufactured goods.

• Food Quality and Culture
• /
• 제3권1호
• /
• pp.6-10
• /
• 2009

This study examined the effects of adding Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes on the quality characteristics of cookies and multiple purposes of wheat powders. The water content, crude protein content, mineral content, color value and sensory evaluation of mushroom cookies and multiple purposes of wheat powders were measured. In the case of cookies, the water content was 1.10-1.24% and crude protein content was 8.20-9.80%. General preferences, such as appearance, color, taste and texture, increased when mushroom was added to the cookies, especially flavor, which showed a much higher preference. In the studies where mushroom was added to wheat powders, the water content was 0.57-0.92% and crude protein content was 11.90-12.80%. The addition of mushroom to both of the cookies and multiple purposes of wheat powders resulted in a remarkable increase in the mineral content, especially Fe, K. In addition, an increase in the amount of added mushrooms resulted in an increase in the hunter L and a values; however, this also resulted in a decrease in the b value.

• 한국수산과학회지
• /
• 제53권3호
• /
• pp.308-315
• /
• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• 한국식품저장유통학회지
• /
• 제19권6호
• /
• pp.841-848
• /
• 2012

모시죽의 가용성 고형물 함량은 7.40-11.60 brix, pH는 6.0-6.6 사이에서 변화하는 것을 알 수 있었다. 모시죽의 amylose함량은 가수량에 의해 유의적인 영향을 받았으며 가수량이 증가할수록 현저하게 감소하는 것으로 나타났다. 점성은 가수량이 증가할수록 급격하게 떨어지는 것을 보여 주었으나, 모시분말은 죽의 점성 특성에 영향을 미치지 못하였다. 퍼짐성은 가수량이 증가할수록 현저하게 증가하는 경향을 보여주었으며, 이는 점성이 증가할수록 퍼짐성은 떨어진다는 사실과 일치된 결과를 보여주었다. 모시 첨가량이 증가할수록 밝기는 현격히 감소하는 것으로 조사되었으며 가수량의 변화는 밝기에 거의 영향이 없는 것으로 나타났다. 모시분말 첨가량은 적색도를 감소시키는 것으로 조사되었으나 황색도는 모시분말 첨가비를 증가시킬수록 크게 증가하는 것으로 나타났다. 모시죽의 제조조건에서 가수량은 물성특성에 모두 유의적으로 영향을 미치는 것으로 분석되었으나 모시분말 첨가비율은 유의성이 인정되지 않아 설정된 범위 내에서는 물성에 대한 영향이 크지 않는 것으로 평가되었다.

• 농촌지도와개발
• /
• 제20권2호
• /
• pp.315-339
• /
• 2013

이 연구의 목적은 산업연관표의 생산자가격평가표, 국내거래표, 도소매마진표, 화물운임표 등을 이용하여 충청남도의 농업생산부문 및 전 후방 농업관련산업의 농업관련 부가가치를 추계하는 방법을 제시하고, 2005년의 산업연관표를 이용하여 충청남도의 농업생산부문 및 농업관련산업의 농업관련 부가가치를 지역별, 산업별로 추계하는데 있다. 이 논문의 제언으로 충남지역에 취약한 의료보건 분야의 공공 복리시설, 수산물 위판장과 수산물 가공공장, 의약품, 화장품, 사료, 엽연초 가공공장, 도소매에 관련된 유통구조 혁신이 매우 취약하여 총체적이며 전 방위적인 정책적인 배려와 농림수산업의 성장과 경쟁력을 제고시키는 종합적이고도 전사적인 차원의 정책입안을 제언한다.

• 농업생명과학연구
• /
• 제45권2호
• /
• pp.135-145
• /
• 2011

최근 국내 양잠산업은 의류중심의 전통적인 양잠산업에서 기능성 양잠산업으로 변화를 꾀하고 있다. 이런 여건변화에 대응하기 위해 2009년에 "기능성 양잠산업 육성 및 지원에 관한 법률"이 시행되어 기능성 양잠산업 종합계획 수립 근거가 마련되었다. 기능성 양잠산업 발전을 위한 종합계획을 수립하기 위해서는 현재 양잠산업의 실태와 문제점 파악이 선결되어야 할 것이다. 본 논문의 목적은 양잠산물의 생산 판매구조와 산업 분야별 애로요인 및 개선사항에 제시하는데 초점이 맞추어져 있다. 본 연구의 주요 연구 내용은 양잠산물 단위당 생산액, 생산 및 소비형태, 가공업체의 원료구매 및 제품 판매구조, 양잠산물 유형별 부가가치 발생 크기, 분야별 애로요인 및 개선사항으로 구성되어 있다.

• 한국식품과학회지
• /
• 제52권6호
• /
• pp.627-631
• /
• 2020

High amounts of lemon seeds are discarded as by-products of processing industries. It is important to find some measures, whereby they could be used in value-added ways. Although few studies have been conducted on lemon seed oils, no study has been conducted on the nutrient content of lemon seed sprouts. The objective of this study was to investigate the nutritional value and antioxidant potential of lemon seeds and sprouts. The 1,1-diphenly-2-picrylhydrazyl radical-scavenging potential, total polyphenol, and total free amino acid content were higher in the sprouts than in the seeds. Similarly, the content of such mineral elements as Fe, Na, and Zn, increased with germination. However, salicylic acid and total mineral content were lower in the sprouts than in the seeds. The results indicate that lemon seeds and sprouts could be regarded as high-value materials in food and cosmetic industries.

• 대한원격탐사학회:학술대회논문집
• /
• 대한원격탐사학회 1998년도 Proceedings of International Symposium on Remote Sensing
• /
• pp.349-354
• /
• 1998

The grid reference system (GRS) has been useful for identifying the geographical location of satellite images. In this study we derive a GRS for the KOMPSAT Electro-Optical Camera (EOC) images. The derivation substantially follows the way that SPOT defines for its GRS, but incorporates the KOMPSAT orbital characteristics. The KOMPSAT EOC GRS (KEGRS) is designed to be a (K,J) coordinate system. The K coordinate parallel to the KOMPSAT ground track denotes the relative longitudinal position and the J coordinate represents the relative latitudinal position. The numbering of K begins with the prime meridian of K=1 with K increasing eastward, and the numbering of J uses a fixed value of J=500 at all center points on the equator with J increasing northward. The lateral and vertical intervals of grids are determined to be 12.5 km about at the 38$^{\circ}$ latitude to allow some margins for the value-added processing. The above design factors are being implemented in a satellite programming module of the KOMPSAT Receiving and Processing System (KRPS) to facilitate the EOC data collection planning over the Korean peninsula.