• 한국식생활문화학회지
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• 제24권4호
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• pp.419-425
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• 2009

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

• 한국식품조리과학회지
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• 제20권6호
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• pp.568-574
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• 2004

In order to seek the possibility of using rice flour and potato as thickening agent instead of roux, sensory evaluations of cream soups manufactured from 3 different thickening agents were conducted. The viscosity, moisture and lipid contents, and the color affecting the quality of the soup were investigated. The results were as follows: 1. As thickening agents for 200g of the cream soups, rice flour and potatoes at 20.5 and 20g, respectively, were needed in order to make soup with a similar concentration to that manufactured using 20g of roux. 2. In the sensory tests, the soup made with rice flour had the most preferred overall acceptability, with a significantly preferable taste. The soup made with rice flour had the strongest whiteness and savory taste, but that made with roux had the strongest viscosity and smooth feeling in the mouth feel. There was no difference between the samples with regard to nutty flavor. The whiteness, palatability, viscosity and smooth feel sensory properties were positively correlated with the overall acceptability. Among these properties, the palatability showed the highest correlation (r=0.538) with overall preference. 3. The cream soup made using potatoes as the thickening agent had a $76.20\%$ water content, whereas those made with rice flour and roux had 73.00 and $64.00\%$ respectively The fat content of the cream soup made with roux was $10.24\%$, which was twice as high as those of the rice flour and potato soups. 4. Among the 3 kinds of cream soup, the one made with rice flour had the whitest color.

• 동아시아식생활학회지
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• 제23권2호
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• pp.218-226
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• 2013

This study examined the optimal mixture ratio of rice gruel supplemented with puffed rice by mixture design. The quality characteristics of rice gruel samples were examined according to mixture ratios at eleven experimental points. The high soluble solid content and viscosity of gruel samples were significantly dependent on rice (short grain) content instead of glutinous rice. The viscosity ranged from $2,891{\sim}9,153\;cP{\cdot}s$ and soluble solid content ranged from $8.23{\sim}10.13^{\circ}Brix$ at the eleven experimental points. The mixture with the highest solid content and viscosity, 12% rice gruel sample was $10.10{\sim}10.13^{\circ}Brix$ and $9,150{\sim}9,153\;cP{\cdot}s$. The L color of sample decreased with decreasing rice content, while "a" (redness) and "b" (yellowness) values slightly increased. In the sensory evaluation, samples with higher amount of puffed rice and glutinous rice scored higher for brown color, flavor and sweetness than high-content rice samples. The response surface and trace plot results showed that increasing of puffed rice increased the brown color, sweet taste and sticky aftertaste. From the results of the F-test, viscosity, "a" (redness) and "b" (yellowness) values fit a quadratic model with significant probabilities within 0.05%. The optimum predicted formulations of rice gruel containing puffed rice were 1.69% of puffed rice, 0.47% of glutinous rice and 9.84% of rice, respectively.

• 동아시아식생활학회지
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• 제24권5호
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• pp.631-640
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• 2014

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

• 한국실내디자인학회논문집
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• 제20권4호
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• pp.155-162
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• 2011

In order to pursue the traces of truth, boundaries set by man for convenience were crossed or Integrated leading to the discovery of new paradigms. Such phenomena including collaboration, convergence, crossover and etc. are expressed in various forms across the society and culture. In particular, development of digital technology is moving away from its previous color based on scientific, statistical and quantitative perspective by using diverse variables. Also, as the borderlines of genres become increasingly more ambiguous, various concepts of color blending developed rapidly. Thus These chaosmos-like color blending have created new contents. This research aims to understand the principle of color blending in Karim Rashid's work, which advocates the world of design in diverse fields from industrial products to architecture. The principle of color blending such as information change, source color and destination color, interaction, and etc. makes it possible to extract the expressed element and method of color blending. Meanwhile, the features of color blending such as integrated space and time, vague form, and narrative genre can be inferred from case analysis.

• 한국식품조리과학회지
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• 제21권3호
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• 한국조리학회지
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• 제19권3호
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• pp.116-129
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• 2013

본 연구에서는 토마토 소스를 제조함에 있어서 버터를 사용하여 만들어지는 루(roux)와 뵈르마니에(beurre manie)와 같은 농후제를 사용하지 않고 토마토와 토마토 퓨레(puree)의 자체적인 농도만을 이용하여 건강에 이로운 웰빙(well-being) 토마토 소스를 제조하였다. 토마토 소스를 제조함에 있어 이탈리아에서 전통적으로 사용되어 왔던 바질이나 오레가노와 같은 허브 외에 각종 육류요리, 소시지, 스튜 등에 주로 이용되고 있는 로즈마리를 토마토 소스에 첨가하여 소스를 제조하였다. 로즈마리의 첨가량을 달리하여 토마토 소스를 제조 후 저장 기간별로 이화학적인 분석을 실시하였다. 관능검사를 통해 맛과 기호도면에서 가장 우수한 배합 비율을 가진 소스를 선별하고자 하였고, 로즈마리를 첨가한 최적의 토마토 소스를 제시하고자 하였다. 연구 결과, 로즈마리의 첨가량을 달리한 토마토 소스의 9점 기호도 평가 결과는 점도를 제외한 색, 향, 맛, 전반적인 기호도에 대한 평가에서 로즈마리 1% 첨가군의 토마토 소스를 높게 평가하였다.

• 청정기술
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• 제14권1호
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• pp.21-28
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• 2008

본 연구에서는 LCD 컬러필터에 사용되는 밀베이스를 제조하기 위해 Red, Green, Blue 안료 분산에 대한 특성을 연구하였다. 또한 기존의 포토리소그라피 방법을 대체할 수 있는 스크린 인쇄 방식에 적용할 수 있도록 물성 및 점도를 맞추었다. 분산제는 BYK-2000, 모노머는 EB-140이 가장 우수한 분산 특성을 나타내었다. Torus mill을 사용하여 millbase를 500 rpm으로 30 min 동안 pre-mixing한 뒤, 4000 rpm으로 $5{\sim}6$시간 분산시켜서 Red $100{\sim}110\;nm$, Green $50{\sim}70\;nm$, Blue $60{\sim}80\;nm$의 분산 결과를 얻을 수 있었다. 저점도 type 포물레이션에서 millbase의 점도가 $200{\sim}300\;cps$ 일 때 비드의 충격력이 충분히 발휘되었으며, 레오로지 거동 및 색특성을 통하여 분산성이 확보되었음을 확인하였다.

• 폴리머
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• 제36권4호
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• pp.407-412
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• 2012

Molded-in-color(MIC) 수지로 사용 가능한 나일론6/이오노머 semi interpenetrating network(IPN)의 물성을 기존 MIC 수지인 나일론6/이오노머 블렌드와 비교하여 살펴보았다. 나일론6/이오노머 semi IPN은 분자 수준의 믹싱인 IPN 구조를 가져 블렌드에 비하여 상대적으로 개선된 homogeneous 형태학적 구조를 가짐에 따라 내스크래칭 특성이 개선됨을 알 수 있었다. 이러한 semi IPN 구조는 나일론6의 결정화 속도를 감소시키며 용융점도의 증가 그리고 점도의 온도 의존성을 감소시켜 블렌드에 비하여 상대적으로 MIC용 사출 가공 특성이 우수해짐을 예측할 수 있었다.

• 구강회복응용과학지
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• 제31권4호
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• pp.294-300
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• 2015

목적: 저점도 벌크필레진과 복합레진을 적층한 수복물의 색조를 평가하기 위함이다. 연구 재료 및 방법: 저점도 벌크필레진(SDR)과 A2, A3 색조의 미세혼합형 복합레진(A2, A3)을 4 mm 두께로 제작하여 광중합한 후 색차계를 이용하여 레진 시편의 CIE $L^*a^*b^*$ 값을 측정하였다. 이후 저점도 벌크필레진 상방에 2 mm 두께로 A2, A3 색조의 미세혼합형 복합레진을 적층하여(SA2, SA3) 광중합한 후 색측정을 하고(n = 10), 저점도 벌크필레진과 미세혼합형 복합레진, 그리고 이들을 적층한 시편의 색차(${\Delta}E$)를 계산하였다. 결과: $L^*$ 값은 SDR이 가장 컸고 SA2, SA3 그리고 A2, A3 순으로 감소했다. $a^*$ 값은 SDR이 가장 작았고 SA2, SA3 그리고 A2, A3 순으로 증가했다. $b^*$ 값은 SDR이 가장 작았으며 A2, SA2 그리고 A3, SA3 순으로 증가했다. 적층한 시편과 미세복합형 복합레진 시편의 ${\Delta}E$ 값은 A2와 SA2 사이에 ${\Delta}E=3.4$, A3와 SA3 사이에 ${\Delta}E=3.1$로 계산되었다. 결론: 저점도 벌크필레진과 미세혼합형 복합레진을 적층한 시편과 미세혼합형 복합레진만으로 제작한 시편의 색조의 차이는 일반적으로 인지하지 못할 정도로 작았다.