• 산업식품공학
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• 제15권4호
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• pp.376-381
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• 2011

꾸지뽕잎 분말의 첨가량을 0-20%로 달리하여 스펀지 케이크를 제조한 후 물리화학적 품질특성 및 소비자 기호도를 비교하였다. 꾸지뽕잎 분말의 첨가비율이 증가함에 따라 케이크의 비체적, 높이 및 수분함량은 단계적으로 감소하는 경향을 나타내었고, 케이크의 외관상 특성인 부피지수 및 대칭지수 또한 유의적으로 감소하였다(p < 0.05). 밝기를 나타내는 $L^*$값과 황색도를 나타내는 $b^*$값은 꾸지뽕잎 분말 첨가량이 증가할수록 단계별로 유의적으로 감소하였으며(p < 0.05), 반면 적색도를 나타내는 $a^*$값은 5% 대체군에서 최소값을 나타내고 이 후 증가하는 경향을 나타내었다(p < 0.05). 케이크의 경도는 꾸지뽕잎 분말 첨가량에 따라 0.11-0.66 kgf로 단계별로 유의적으로 증가하였다(p <0.05). 총 페놀화합물 함량은 0-15% 첨가군 사이에 단계별로 유의적인 차이없이 증가하는 경향을 나타내었고 (p > 0.05) 이후 유의적인 증가를 보였다. 소비자 기호도 검사 결과 대조군, 5% 및 10% 첨가군 간 맛과 향미의 유의적인 차이는 발견되지 않았고(p > 0.05), 전체적인 기호도 또한 대조군과 5% 첨가군 사이에 유의적인 차이는 발견되지 않아(p > 0.05), 관능품질을 저해하지 않고 꾸지뽕잎 분말의 건강 기능성 효과 등을 고려할 때 5% 첨가군이 가장 적절한 것으로 판단된다.

• 한국조리학회지
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• 제18권3호
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• pp.227-238
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• 2012

미생물 발효로 제조한 ${\beta}$-glucan을 밀가루의 3, 6, 9%를 대체 첨가하여 반죽의 물리적 특성으로 farinograph, amylograph를 분석하였고, 제빵에 미치는 영향으로 식빵의 부피 및 비용적, 수분함량, 조직감, 관능검사 등을 분석하였다. Farinograph에서 ${\beta}$-glucan 첨가량이 많을수록 흡수율이 높았고 특히 9% 첨가구는 대조구에 비하여 13% 정도 높았다. 첨가량이 많아짐에 따라 반죽형성시간도 증가하였으나 안정도는 감소하였다. Amylograph 분석에서 첨가량에 관계없이 호화온도와 최고점도온도에는 영향이 없었으나 최고점도는 첨가량이 증가할수록 감소하였다. 식빵의 부피와 비용적은 첨가량이 증가함에 따라 다소 감소하는 경향을 보였다. 수분함량은 시험구들이 대조구보다 높았고 6% 첨가구에서 가장 높았다. 식빵의 조직감도 6% 첨가구가 가장 부드러운 것으로 나타났고, 관능검사의 전체적 품질에서 3%와 6% 첨가구는 대조구와 유의적 차이가 없었으나 9% 첨가구는 대조구보다 낮은 점수를 얻었다. 따라서 건강 기능성 식빵을 제조하는데 미생물 발효로 얻은 ${\beta}$-glucan을 6%까지는 첨가가 가능한 것으로 나타났고 향 후 케이크나 쿠키 등에도 응용이 가능하리라 생각된다.

• 한국식품영양과학회지
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• 제41권6호
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• pp.823-828
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• 2012

본 연구는 중심합성계획법에 따라 쌀가루 기준으로 프락토올리고당(95%)은 0, 3, 6, 9 또는 12% 농도로 첨가하고, 유화제 SSL-90은 0, 0.3, 0.6, 0.9 또는 1.2% 농도로 혼합사용하여 제조한 가래떡을 $5^{\circ}C$ 저장 2시간과 24시간 후 텍스처 변화를 Texture Analyzer에 의해 측정하였고, $5^{\circ}C$ 저장 2시간과 24시간 후 관능적 묘사특성 효과를 분석하였다. 떡의 텍스처 변화에서 제조 2시간과 24시간 후 실험군간 차이가 있었던 특성은 씹힘성, 검성 및 경도였으며, 탄성과 응집성 특성에서는 각 실험군 간의 차이가 없었다. 관능적 묘사특성 효과분석에서는 유화제 SSL-90의 함량이 높을수록 경도가 낮은 반면 프락토올리고당(95%)의 함량이 높을수록 단맛이 증가하는 경향을 보여주었다. 그리고 떡의 텍스처 변화와 관능적 특성 간의 상관관계를 분석한 결과 기계적 텍스처 변화 중에서 씹힘성, 검성, 부착성 및 경도 등은 관능적 특성 부착성, 경도 및 응집성과 높은 상관관계를 나타내었다. 따라서 프락토올리고당(95%)과 유화제 SSL-90의 혼합사용의 경우 프락토올리고당(95%) 9%와 유화제 SSL-90 0.9% 농도 수준으로 혼합 첨가하면 기계적 텍스처 변화와 관능적 특성의 변화를 보여주어 저장 중 떡의 노화 억제에 효과가 있는 것으로 나타났다.

• 한국식품조리과학회지
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• 제28권5호
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.173-179
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• 2007

The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk We examined the effects of fermentation agent and fermentation temperature on the quality characteristics of Bori-sangoedduk a traditional dduk(rice cake) from Jeju, Korea. Bori-sangoedduk was prepared by mixing wheat flour, barely flour, and Borisul or Takju as the fermentation agent the mixture was then fermented at 30, 35, and $40^{\circ}$C. for 3 hr, and steamed. The L- value of the Takju group was higher than that of the Borisul group, and the samples fermented at $30^{\circ}$C in each group had higher than L-values than those fermented at $35^{\circ}$C and $40^{\circ}$C . The a- and b-values did not differ significantly by the fermentation agents and fermentation temperatures. The loaf volume of the Borisul group was higher than that of the Takju group however, there were no significant differences according to fermentation temperature. The values of hardness, springiness, and cohesiveness were lower in the Borisul group than in the Takju group due to a greater number of pores and surface cracks. Hardness, springiness, and cohesiveness values were highest at fermentation temperatures of 30, 35, and $40^{\circ}$C , respectively, in both groups, compared to samples at other temperatures. In the acceptance test, the Takju group was preferred over the Borisul group for appearance, texture, taste, flavor, and overall preference. There were also statistically significant preferences in taste, flavor, and overall preference for samples fermented at $40^{\circ}$C , in both groups, compared to those fermented at $30^{\circ}$C and $35^{\circ}$C. In the descriptive test, there were no differences in color according to fermentation agent and fermentation temperature, however, the Takju group was shinier than the Borisul group. In addition, the Takju group was harder and springier than the Borisul group, and had less sour taste and flavor than the Borisul group. Finally, in terms of overall preference, we found that Bori-sangoedduk made with Takju and fermented at $40^{\circ}$C for 3 hr was the best formula, due particularly to its taste and flavor.

• 한국식품영양학회지
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• 제15권3호
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• pp.228-234
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• 2002

지금까지의 요리의 조리법에 대한 우수성은 관능검사의 결과에 의존하고 있는 실정으로 관능검사의 결과는 조리과정 및 재료량에 영향을 받으며, 매번 요리의 조리와 관능검사 과정에 시간소비와 시행착오를 거쳐야할 뿐만 아니라 최상의 조리법 및 재료량을 찾아내는 것도 쉽지만은 않았다. 본 논문에서는 시간소비 및 시행착오를 줄이기 위한 대안으로써 컴퓨터 시뮬레이션 방법을 제안하였다. 퍼지이론을 사용하여 몇 번의 실험을 통한 실험데이터로부터 퍼지 모델을 구성하고 퍼지 모델로부터 재료량 및 조리법에 따른 관능지수를 찾을 수 있으며, 최적의 관능지수가 얻어질 수 있는 재료량 및 조리법을 유추해내는 방법이다. 퍼지 모델은 실험으로부터 얻어진 재료량의 변화에 따른 관능지수의 관계로부터 얻어질 수 있으며 전반부와 후반부로 구성되어져 있다. 추론방법은 간략 추론법을 사용하였다. 본 논문에서는 이 방법을 증편제조에 적용해 보았으며 제조법은 기존의 방법을 사용하였고 재료량에 따른 관능지수 변화에 제한을 두었다. 퍼지모델의 입력으로는 증편제조에 필요한 재료들의 양을 사용하였고, 조직, 부드러운 정도, 신정도, 씹힘성, 전체적인 특성 및 증편반죽의 pH증편의 pH및 volume의 관능지수는 퍼지모델의 추론과정을 거쳐 출력부로 나오게 되었다. 본 논문에서는 재료의 양 및 관능지수의 변화를 매우 제한적인 경우에 대해서 제시를 하였지만, 증편을 직접 제조하여 관능지수를 평가하지 않고 다양한 재료의 종류, 양 및 제조방법에 따른 정확하고 보편적인 관능지수를 퍼지모델의 시뮬레이션을 통하여 측정할 수도 있으며, 원하는 특성을 얻을 수 있도록 적합한 재료량을 추론할 수 있다. 또한 이 방법은 제조법의 과학화 및 전산화에 용이하게 응용할 수 있을 것이며, 식이요법이 필요한 환자의 체계적인 영양관리 등에 적용될 수 있을 것이다.

• 한국식품조리과학회지
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• 제18권5호
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• pp.548-555
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• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• 한국조리학회지
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• 제24권1호
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• pp.96-104
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• 2018

The purpose of this study was to promote consumption of rice through production of jeungpyun added with blueberry attracting attention as a functional food material and to develop a functional blueberry supplement suited to the preference of Westernized consumers. For that pupose, we performed physicochemical quality test and sensory test after preparing the jeungpyun added with blueberry powder based on a ratio of 1%, 2%, 3%, and 4% of rice flour. The results of this experiment can be summarized as follows. When the addition of blueberry powder increased, the moisture content in jeungpyun decreased, but there was no significant difference between the samples. The lightness and the yellowness related to chromaticity decreased and redness increased when the addition of blueberry powder increased. The pH of the dough in jeungpyun increased significantly (p<0.001) when addition of blueberry powder increased. As the fermentation progressed, the pH tended to decline. The volume of dough decreased when addition of blueberry powder increased. The volume was the highest after the first fermentation, and decreased after the second fermentation. Viscosity decreased significantly as the addition of blueberry powder increased, and increased as fermentation time increased, and decreased after the third fermentation. A test was conducted to determine difference in characteristics, and the results showed that the color intensity, cell uniformity, blueberry flavor and sweetness were strong when the addition of blueberry powder increased. The results of preference test showed that JB3 containing 3% blueberry powder had the best appearance, flavor and overall acceptance.

• 한국식품조리과학회지
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• 제15권3호
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• pp.249-257
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• 1999

Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20$^{\circ}C$), but at 4$^{\circ}C$ it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4$^{\circ}C$, but it was less decreased as more soybean was added. In brittleness at 4$^{\circ}C$, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM. air pore size was small and distributed regularly as more soybean added. In conclusion. it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.282-290
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• 2006

This study was carried out to investigate the effects of modified starch, sugars and enzymatic hydrolysis with ${\beta}-amylase$ on extending the self-life of Injulmi, a Korean soft and glutinous rice cake, in terms of maintaining a soft texture. The Injulmi was prepared with or without kneading of waxy rice flour, NaCl and water mixture. The Injulmi was stored at -20, 4 and $20^{\circ}C$ and the hardness was measured to calculate the Avrami exponents during storage. The results showed that cold heading and enzymatic hydrolysis with ${\beta}-amylase$ before steaming of the waxy rice dough significantly extended the self-life on the basis of the Avrami equation. Among the various additives including different kinds of starches, sugars and polymannuronic acid, the addition of 1.5% tapioca starch, 8.0% of glucose or 3.0% of polymannuronic acid was also effective for delaying the retrogradation phenomena during storage. However, despite the effectiveness of these treatments, the Injulmi developed hardness within 2-3 days at $4^{\circ}C$ and within 4 days at $20^{\circ}C$ while storage at $-20^{\circ}C$ showed a storage stability that was maintained over x days. Sensory showed the Injulmi prepared with NOVA-0.005, GL-8.0 had a lower hardness than that of the other treatments.