• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.339-343
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• 1997

To investigate the possibility of making noodle with Chestnuts flour(C.F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10~20% C.F was almost same value as control. In the cooking quality test, noodles with 10~30% C.F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference($\Delta$E) between noodles with C.F was not significantly different from control in color, only noodle with 10% C.F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C.F to wheat flour may be suitable for making noodle.

• Journal of Biosystems Engineering
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• v.29 no.1
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• pp.53-58
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• 2004

The purpose of this study was to evaluate an optimization model to determine the operation conditions of the chestnuts flame peeling system. The results of this study were summarized as follows. The optimization model was developed and evaluated to represent the flame peeling characteristics of the domestic chestnuts. When the heating depth was selected for various utilization of the peeled chestnuts, the model could determine the optimal conditions of the hardness of the chestnut shells, the flame temperature, and the flame time to get the maximum peeling ratio of the chestnut flame peeling system. When the heating depth was limited to 2.2 mm, the optimization model determined the proper operation conditions and the maximum peeling ratio such as 1594 g/$\textrm{mm}^2$ of the hardness of the chestnut shells, 780$^{\circ}C$ of the flame temperature, 29 second of the flame time, and 98.1 % of the peeling ratio.

• Journal of the Korean Wood Science and Technology
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• v.15 no.4
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• pp.59-63
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• 1987

As the production of chestnuts from chestnut trees has been increased annually in the past several years in this country, developing the utilities of chestnut bur has been considered as one of main research problems. Therefore. in this paper, the chemical components were analysed to find a way of utilizing the chestnut bur. It was proved that chestnut bur is abundant in extractives (hot water 16.0%, 1%-NaOH 40.6%) and tannin content (16.5%). Of the tannin, the soluble tannin (3.2%) content is higher than condensed tannin (2.2%), and gallic acid content(3.3-3.9%) is slightly higher than ellagic acid(2.8-3.0%), For more effectively utilizing as a tannin resources, the chestnut bur should be collected immediately after yield of chestnuts, maybe in October every year.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.79-84
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• 1985

This research was attempted in order to develop a long-term storage method for sprouting foods such as potatoes, onions, garlic and chestnuts using Co-60 gamma irradiation combined with a natural low temperature. The sprouting of the irradiated groups, 150 Gy in potatoes, 50 Gy in onions and garlic, and 250 Gy in chestnuts was almost completely inhibited until 8 to 10 months of storage. The rotting rate of loss of weight influenced a little by irradiation with a sprout inhibiting dose, and the weight of loss of the optimum dose irradiated groups was reduced by about 6 to 24% as against that of the nonirradiated in the four stored foods. The chemical components relating to the quality of sprouting foods were better retained in the irradiated groups than in the nonirradiated until the latter period of storage. Therefore, it was shown that the long term storage of sprouting foods is possible using gamma irradiation of 50 to 150 Gy for potatoes, onions, and garlic and 250Gy for chestnuts followed by storage at a natural low temperature($10{\pm}5^{\circ}C$, R.H. 75-85%).

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.569-573
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• 1998

This study was conducted to investigate the differences of textural characteristics and microstructure of sugared chestnuts between heated by a heater and microwave. Raw chestnuts were boiled and infiltrated the sugar in sugar syrup by heating. The content of WSP (water soluble pectin) was increased, but HSP (hydrochloric acid soluble pectin) was decreased by boiling and sugaring. This change was remarkable when it was boiled and sugared by a microwave heating. The hardness, gumminess and chewiness were more decreased in the sugared chestnut boiled and sugared with a microwave than that processed with a heater. Microstructure of sugared chestnut processed with a microwave heating showed the distruction of cell wall.

• Journal of Korean Society of Forest Science
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• v.108 no.4
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• pp.610-617
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• 2019

The effects of dippin treatments using Glycyrrhiza uralensis extract (0.5%, 1.0%, 2.0%) and calcium chloride (0.5%, 1.0%, 2.0%) on the quality of peeled chestnuts were investigated. Following dipping treatment, peeled chestnuts were vacuum-packed using a 75-㎛ polyethylene PE and nylon film, and stored in a 0 ℃ incubator for six weeks. The dipping treatments of the peeled chestnuts successfully achieved browning inhibition. The browning degree following 2.0% calcium chloride treatment was the lowest at 0.68 OD. The color change (ΔE) of the peeled chestnuts was the highest (6.0) in the control, and the lowest (3.5) for the 1.0% and 2.0% calcium chloride-treated samples. G. uralensis extract and calcium chloride treatments did not impact weight, moisture loss rate, firmness, or the soluble solid content of the peeled chestnuts following storage. The decay rate was 12.0% in the control group, and 11.0%, 11.5%, and 11.0% for G. uralensis treatment at 0.5%, 1.0%, and 2.0% calcium chloride treatment, respectively, and 13.0%, 9.5%, and 9.0% at 0.5%, 1.0%, and 2.0% calcium chloride treatment, respectively. Sensory evaluation (palatability, off-odor) showed that a 2.0% G. uralensis extract treatment presented excellent results during the storage period. Texture and color indicated no differences as a result of the browning inhibition treatments. Therefore, when considered comprehensively, a 2.0% G. uralensis extract treatment was shown to be effective for maintaining the quality and providing browning inhibition of peeled chestnuts. This result isexpected to solve the problem of quality deterioration in the form of sour taste, which is a problem in chemical processing.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.72-79
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• 2014

This study was investigated the changes in quality of peeled chestnut according to peeling method, including abrasion and knife, and 3 kinds of storage temperatures. The weight loss rate of peeled chestnut during storage period was observed in all treatment groups, peeling methods showed no difference of the loss. However, the moisture content of peeled chestnut during storage in all treatments showed a tendency to decrease. Moisture content of the abrasion peeled chestnut in all treatments was higher than that of the knife peeled chestnut. In the case of a, b, and ${\Delta}E$ value of peeled chestnut chromaticity increased during storage in all treatments, whereas, L values decreased during storage. But, browning of abrasion peeled chestnut was higher than that of the knife peeled chestnut. The hardness of the abrasion and knife peeled chestnuts were the highest in $-1^{\circ}C$ storage, soluble solid content was decreased with storage time in all treatments, but showed a tendency to increase within 24 days. Palatability and texture of peeled chestnuts decreased in all treatments during storage period, 15 days after storage decreased rapidly. Thus, results showed that peeled chestnuts stored at $4^{\circ}C$ and $2^{\circ}C$ were rapidly decreased in the quality after 15 days, whereas, peeled chestnuts stored at $-1^{\circ}C$ slowly decrease in the fruit quality. It can be recommended that chestnut in vacuum film is good to maintain at $-1^{\circ}C$ storage for 15 days. Also, if we can reduce the browning of abrasion peeled chestnut, we will produce peeled chestnut of high quality.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.169-178
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• 2001

This paper is intended to survey the literature about Shamanistic and Buddhistic memorial services and to examine the food culture manifested in them. In Shamanistic rituals, fish and meat were not prohibited except in special cases whereas Buddhism Prohibited fish and meat. For Shamanistic rituals, rice cake, cooked rice, liquor and the walleye pollack were commonly used. Besides there were such important offerings as a boiled pork head, chestnuts, jujube and persimmons (dried persimmons) . For Buddhistic memorial services, such foods as cooked rice, soup, cooked pot-herbs, saute, rice cake, confectionary (or candies), chestnuts and jujubes, were dedicated such offerings as cooked rice, rice cake, cooked pot-herbs and fruits were commonly used for both Shamanistic and Buddhistic memorial rites. Particular fruits were not prohibited in either case. Buddhistic rites in particular offered such foreign fruits as pineapples, kiwi and oranges, which showed that the foods of Buddhistic memorial services reflected the popular foods of the day more than those of Shamanistic ones. Water (Jung-hwa-su) brought from the well at daybreak for Buddistic memorial rites came from Shamanism, where as oil-and-honey pastry (Yu-gwa) used for Shamanistic rites came from Buddhism, which showed that the offerings of Buddhistic memorial services and Shamanistic ones were influenced by each other.

• Journal of Korean Society of Forest Science
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• v.102 no.3
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• pp.390-397
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• 2013

The study, utilizing a data envelopment analysis (DEA) which is one of the nonparametric estimation methods, aims to evaluate the management efficiency of chestnut tree cultivators in such provinces in Chungchungnam-do as Cheong-yang, Gong-ju, Bu-yeo and so on. The analysis data of this study is based on inputs and outputs of 20 forestry households surveyed in the 2012 survey titled 'A Study on Current Level and Condition of Chestnut Cultivation and Management', which was conducted from March 2012 to October 2012. The elements of inputs are composed of management cost, harvesting cost, material cost, non-operation expenses and cultivation area, while the element of output is a gross margin only. Then the study analyzes a technical efficiency, a puretechnical efficiency and a scale efficiency using CCR and BCC model among DEA methods. Based on that, it also provides improvement methods for forestry households that turned out to be inefficient. In order to verify the result of DEA analysis, the study additionally compares a result of this efficiency study with that of chestnuts management standard diagnostic table. According to the result, the average value of technical efficiency analyzed was 0.667, proving to be inefficient in general. Given that the average value of pure-technical efficiency was 0.944 and that of scale efficiency was 0.703, it can be inferred that inefficiency exists in the field of scale, not in the field of cultivation techniques. As for forestry households with the efficiency score of 1, it is shown that there were 6 households that recorded 1 in the technical efficiency field and 13 households that recorded 1 in the pure technical efficiency. Meanwhile, there were 6 households that recorded 1 in all of the three aspects. In the comparison with the scores from chestnuts management standard diagnostic table, there were 5 households made a high score of over 80, among which are 3 households with score 1 in the technical efficiency. Also, the results of this study and the chestnuts management standard diagnostic table are proved to have the same result, both of them showing the same households that recorded the highest score and the lowest score. This means the management efficiency evaluation using DEA can be applied to the fieldwork along with the chestnuts management standard diagnostic table.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.41-46
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• 1982

To elucidate the preservative characteristics of chestnuts, three varieties, Ungi, Okkang and Chuckpa, were stored in cellar, polyethylen film packing, and box with or without $\gamma-irradiation$, and chemical compositions, rates of sprouting and rotting were determined during the period of storage. The chemical compositions of raw chestnuts were: moisture, 59 to 63%; total sugar, 28 to 29%; reducing sugar, 0.1 to 0.2%; crude fiber, 0.6 to 0.9%; crude protein, 3.5%; vitamin C, 27 to 28mg%; and tannin, 50 to 58mg%. Total sugar and vitamin C were decreased during the period of storage, and of reducing sugar and tannin were increased. The rates after 6 months of storage after three vareitia were; 93 to 100% by the cellar storage; 35 to 57% by the box storage without $\gamma-irradiation$ and 1 to 4% with $\gamma-irradiation$; and none by the polyethylene film packing. The sprouting rate in Chuckpa decreased markedly as compared with the other two varieties. The rotting rates when stored for 6 months were: 4 to 6% by the box storage without $\gamma-irradiation$ and 7 to 12% with $\gamma-irradiation$; 5 to 8% by the polyethylene film packing; and 30 to 54% by the cellar storage. The rotting rate in Chuckpa was lower than the other varieties during the period.