• 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.

• 한국축산식품학회지
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• 제36권1호
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• pp.1-7
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• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• 동아시아식생활학회지
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• 제19권2호
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• pp.131-142
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• 2009

The principal objective of this study was to investigate regional characteristics in the consumption of home-cooked varieties of kimchi and jangajji. Data obtained from the third Korea National Health and Nutrition Examination Survey III(KNHANES Ⅲ), which was conducted in 2005, were utilized in this study. A total of 7,810 data were included in our statistical analyses, which were conducted using SPSS 14.0. The total number of home-cooked kimchi and jangajji were 22 and 11, respectively, and Korean cabbage kimchi, young radish kimchi, and kkakdugi were the top 3 varieties of kimchi. Leaf jangajji, green pepper jangajji, and garlic jangajji were most frequently consumed. Additionally, the results of this study revealed significant correlations between neighboring areas in the ranking of consumption of kimchi varieties, whereas the jangajji varieties did not evidence results as distinct as were noted with kimchi. Different kimchi and jangajji variety consumption patterns were noted between the Middle West and South areas, coastal and inland areas, and cities and provinces. Spicy kimchi varieties, in particular, were enjoyed more frequently by households in the South than those in the Middle West. Further analysis using PROXSCAL multidimensional scaling demonstrated the proximity between areas in terms of kimchi and jangajji consumption patterns. In conclusion, more effort should be extended to encourage the consumption of home-cooked regional foods.

• 한국식품조리과학회지
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• 제24권4호
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• pp.405-411
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• 2008

This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

• 동아시아식생활학회지
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• 제21권3호
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• pp.331-337
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• 2011

Pork cutlets contains high amounts of fat and calories even though they are highly preferred among young consumers in Korea. We investigated the use of an oven cooking method using brown crumbs to replace the frying method for the preparation of pork cutlets. The average contents of fat and calories in oven cooked pork cutlets were reduced by 77.5% and 35.2% respectively, when compared to cutlets prepared using the frying method (p<0.05). These results demonstrate that pork cutlets prepared by oven cooking may be helpful to people who require dietary treatment. In a color experiment, the surface color of oven cooked pork cutlets showed no difference when brown crumbs were used (p>0.05). In an experiment for texture characteristics, the level of hardness for the oven cooked cutlets showed no difference from that of the fried cutlets (p>0.05), and the degree of batter separation also did not differ. The oven cooking method demonstrated a 65.6% improvement in pork cutlet production, and is therefore appropriate for a food service that must serve many customers in a limited time.

• 한국식품영양학회지
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• 제17권3호
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• pp.266-271
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• 2004

쌀밥의 기능성을 강화할 목적으로 분말녹차를 0%, 0.5%, 1.0%, 2.0% 혼합하여 밥을 지어 분말녹차밥의 물성 및 관능적 특성을 실험하였다. 분말녹차밥의 수분함량은 분말녹차 첨가량이 많을수록 적었다. 쌀가루의 amylogram 특성은 분말녹차의 첨가량이 증가할수록 최고 점도는 감소하였으나 호화개시온도는 증가하는 경향을 나타냈다. 쌀전분의 팽윤력 및 용해도는 분말녹차첨가량이 증가할수록 감소하였다. 분말녹차밥의 색깔은 암녹색을 나타냈으며 분말녹차 첨가량이 증가할수록 어두워졌다. 분말녹차밥의 texture는 접착성은 분말녹차 첨가량이 증가할수록 떨어졌으나 응집성, 검성, 씹힘성, 경도는 증가하는 경향을 나타냈다. 관능검사 결과 밥알의 윤기, 퍼짐성, 차짐성, 경도는 흰쌀밥보다 낮게 평가되였으나 색깔은 2.0% 첨가가 그리고 향미, 전체적인 기호도에 있어서는 분말녹차 1.0%와 2.0% 첨가한 쌀밥이 좋은 점수를 얻었으나 서로간에 유의성은 없었다. 따라서 분말녹차밥을 지을 때 분말녹차 1.0% 첨가가 윤기, 퍼짐성, 차짐성, 경도 및 향미 등의 종합적인 관능 면에서 적절하다고 생각된다.

• 한국식품영양학회지
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• 제30권2호
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• pp.218-225
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• 2017

기장을 첨가한 밥의 식미와 기능성 함량을 높이고자 하여 첨가비율에 따른 취반방법을 달리하여 밥을 제조하고, 그 취반특성과 항산화 활성을 분석하였다. 기장 첨가비율에 따른 호화특성은 첨가비율이 증가함에 따라 강하점도를 제외한 항목에서 유의적으로 감소하는 경향을 나타내었다. 기장 첨가비율별 수분결합력과 팽윤력은 첨가비율이 증가할수록 유의적으로 감소하는 경향을 보였으며, 용해도는 유의적으로 증가하는 경향을 보였다. 취반 밥에 대한 식감 특성은 기장 첨가비율에 따라 백미와 유사한 결과를 보여 영향을 많이 주지 않는 것으로 나타났다. 기장 첨가비율 취반방법에 따른 취반 밥의 총 폴리페놀 함량은 기장 20% 첨가구에서 발효주정을 첨가하여 취반한 경우가 일반밥솥 및 압력밥솥에서 각각 $184.33{\pm}2.69$ 및 $179.80{\pm}5.22{\mu}g\;GAE/g$ sample로 높은 함량을 나타내었다. 총 플라보노이드 함량은 기장 첨가비율이 증가할수록 전반적으로 증가하는 경향을 보였다. 취반방법별 백미의 DPPH radical 소거활성은 2.97~5.19 mg TE/100 g sample로 나타났으며, 기장 첨가구는 4.20~7.50 mg TE/100 g sample로 나타났다. ABTS radical 소거활성은 백미에서 14.07~15.83 mg TE/100 g sample로 나타났으며, 기장 첨가구는 14.36~27.92 mg TE/100 g sample로 나타났다. 기장 20% 첨가구에서 발효주정을 첨가하여 취반한 경우 일반밥솥 및 압력밥솥에서 모두 높은 활성을 나타내었다. 이상의 결과에서 기장을 첨가하여 밥을 지을 경우, 소량의 발효주정을 첨가하여 취반하는 것이 높은 항산화성분과 항산화 활성을 보여 산업적으로 이용이 가능할 것으로 생각된다.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1091-1095
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• 1997

The physicochemical properties of rice flour and textural properties of cooked rices between Chungmubyeo and Dongjinbyeo were compared. The protein contents of Chungmubyeo and Dongjinbyeo were 7.9% and 8.8%, and the crude and total lipid were 0.82%, 0.65% and 2.34%, 1.66% respectively. The amylose content was 21.1% in Chungmubyeo and 20.2% in Dongjinbyeo. The hardness of rice grain was higher in Dongjinbyeo while water absorption was higher in Chungmubyeo. The sensory evaluation of cooked rice made from Chungnubyeo was significantly higher in shininess, roasted nutty flavor, hardness and overall eating quality than that from Dongjinbyeo. The hardness of cooked rices by rheometer was increased during storage and was lower in Chungmubyeo than Dongjinbyeo.

• 한국작물학회지
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• 제62권4호
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• pp.352-360
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• 2017

본 연구에서는 국내 시중에서 유통되는 있는 혼합잡곡 제품을 첨가하여 취반 후 품질특성과 페놀성분 함량, radical 소거활성을 검정하여 추후 소비자의 수요와 용도별 잡곡 혼합비율 설정을 위한기초자료로 활용하고자 하였다. 시중 유통 혼합잡곡 제품 첨가 취반 밥의 명도는 백미에 비해 감소하였으며, 적색도와 황색도는 증가하는 경향을 보였다. 경도와 탄력은 압력밥솥에서 유의적으로 낮았으며, 부착성과 찰기는 일반밥솥과 압력밥솥에서 유의적인 차이가 없었다. 혼합잡곡 첨가에 따라 총 폴리페놀 및 플라보노이드 함량은 유의적으로 증가하였으며, 시중유통 혼합잡곡 첨가 취반 밥 에탄올 추출물의 총 폴리페놀 함량은 일반밥솥과 압력밥솥에서 각각 $16.50{\pm}3.86$ 및 $15.88{\pm}3.52mg$ GAE/100 g이었고 총 플라보노이드 함량은 각각 $1.58{\pm}0.00$ 및 $1.55{\pm}0.02mg$ CE/100 g이었다. 일반밥솥과 압력밥솥으로 취반한 혼합잡곡 첨가 취반 밥 에탄올 추출물의 DPPH radical 소거활성은 각각 $9.27{\pm}2.62$ 및 $8.72{\pm}2.41mg$ TE/100 g으로 일반밥솥으로 취반한 경우가 유의적으로 약간 높았다. ABTS radical 소거활성은 각각 $22.89{\pm}4.60$ 및 $23.07{\pm}4.49mg$ TE/100 g으로 압력밥솥으로 취반한 경우가 약간 높았으나 유의적인 차이는 없었다. 현미, 유색미, 보리, 콩, 수수 등의 잡곡 함유율이 높을수록 제품의 페놀 성분 함량과 radical 소거활성이 높게 나타났다.

• 한국지역사회생활과학회지
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• 제23권4호
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• pp.537-552
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• 2012

This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.