• 한국조리학회지
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• 제10권1호
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• pp.64-81
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• 2004

Recently, the demand for utensils related to wine business has been growing from the wine consumers in Korea in order to enjoy flavor of wine more profoundly. This study propose a theory about the five senses that had been issued frequently in wine world attracting an attention of ever-changing food culture. In addition, it is to help sommeliers and devotes to learn the knowledge about the wine. To fully appreciate the different grape varieties and the subtle characteristics of wines, it is essential to have a glass with shape if fine-tuned for the purpose. The shape is responsible for the quality and intensity of the bouquet and the flow of the wine. This study has been performed with Riedel glass that has been appreciated as one of the finest wineglass in the world to investigate the effect of glass to the wine tasting. This study should be followed by further study with other tasting glass such as INAO and Le Taster glass to be generalized. The study is also needed about not only wineglass but wine accessories such as cork-screw, decanting and wine cooler.

• 한국식생활문화학회지
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• 제28권6호
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.197-206
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• 2020

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.

• 한국조리학회지
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• 제9권2호
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• pp.115-126
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• 2003

김치국수를 제조하기 위하여 1차적으로 동결김치분말을 만들어야 하는데, 김치시료는 김치를 담아 5$^{\circ}C$에 저장하며 이틀째 되는 날과 10일, 15일, 25일 김치를 꺼내 pH 4.0∼4.7, 산도 0.5∼0.8% 사이의 김치가 일반적인 적숙기로 판단되어 이 중 국수제품의 시료에 가장 적당한 14일 정도 경과한 김치를 동결건조하여 분말화 한 다음 국수제춤의 첨가량을 조절하고 관능검사를 실시하여 동결김치분말 첨가는 4%가 최적점으로 나타났다. 김치 국수를 국수적인 관점과 김치의주 성분인 김치 맛의 측면과 향의 측면에서 접근하여 항목을 선정하여 수행하여 고소한 맛, 부드러움, 점도 미치 오일향 등의 국수적인 질감 측면과 색도, 김치향, 매운맛을 항목으로 하였다. 전체 경향에서 control에서 보이는 높은 오일향이나 고소한 맛 등은 동결김치분말 첨가량에 따라 줄어드는 경향을 보였다. 특이적으로 6% 첨가군에 있어서는 김치향의 첨가가 미치는 영향의 경향이 매우 확연하게 나타나고 있다. 점도나 부드러움같은 질감(texture)의 관점에서는 6% 이상 첨가시 국수의 면발이 부서지듯 짧게 끊어지고 4% 이하 첨가시 기존의 국수와 차이가 없는 결과를 나타내었고 묘사 분석까지의 관능검사 결과 4%가 관능적으로 최적점을 도출하였다.

• 한국식품조리과학회지
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• 제26권6호
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• pp.761-771
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• 2010

The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate torice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%,8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was $764.58{\pm}5.3\;g/cm^2$. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of $633.44{\pm}13.0\;g/cm^2$, $617.64{\pm}16.2\;g/cm^2$, $585.31{\pm}27.5\;g/cm^2$, and $350.98{\pm}10.2\;g/cm^2$, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.

• Food Quality and Culture
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• 제3권1호
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• 한국식품영양학회지
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• 제32권5호
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• pp.485-493
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• 2019

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

• 한국식생활문화학회지
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• 제17권2호
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• pp.103-110
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• 2002

Mulberry Leaf (Morus-alba) is effective on reducing blood sugar increase and cholesterol in the blood. The objective of this study is to elucidate the sensory and physicochemical attributes of Mulberry Leaf Boogag with different amounts of glutinous rice paste and ginger juice. Mulberry Leaf Boogag, steamed for 90 seconds, was made by puffing the glutinous rice paste and ginger juice. The ratio of glutinous rice paste is made of a double, quintuple, and octuple proportion of water to the weight of the glutinous rice paste. The ratio of ginger juice is at a rate of one, three and five percent. According to the sensory evaluation, hardness and crispiness increased as the glutinous rice paste did, and ginger flavor, bitterness and sourness increased as the ginger juice did. Optimal conditions(p<0.05) were set when the value of hardness was more than five, and the value of bitterness and bitingness, lower than five. The optimal condition of Mulberry Leaf Boogag was established when the ratio of water to glutinous rice paste was 5.5, and in addition, 3.75 percent of ginger juice must be in proportion.

• 한국가금학회지
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• 제41권3호
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• pp.151-157
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• 2014

한국 재래닭은 한국 고유의 유전자원으로써 깃털 색에 따라 회갈색, 흑색, 적갈색, 백색, 황갈색의 다섯 계통으로 분류되어 있다. 이들은 일반 육계와 다른 독특한 육질과 풍미를 가지는 것으로 보고되고 있으며, 특히 닭고기의 풍미를 높이는 것으로 알려진 아라키돈산의 함량이 풍부한 것으로 알려져 있다. 따라서 본 연구는 한국 재래닭 5계통에서 아라키돈산의 함량과 그 전구 물질인 리놀레산의 함량을 조사하고자 실시하였다. 본 연구에는 총 597마리의 $F_1$ 개체를 이용하였으며, 각 개체의 다리육과 가슴육에서 아라키돈산과 리놀레산의 함량에 대하여 조사하고, 계통 간의 유의성 검정, 유전력과 유전모수 추정을 실시하였다. 본 연구의 결과, 한국 재래닭 5계통 간의 아라키돈산 함량은 유의적인 차이가 있음을 확인하였다. 또한 아라키돈산의 유전력은 다리육과 가슴육에서 모두 중도 이상의 높은 유전력(0.414~0.570)을 나타냈으며, 아라키돈산과 리놀레산의 유전 상관계수는 부의 상관관계를 확인할 수 있었다. 따라서 본 연구의 결과는 한국 재래닭 5계통을 이용하여 풍미 특성을 향상시킬 수 있는 아라키돈산 형질에 대한 선발과 실용 재래닭 개량을 위한 육종계획에 활용될 수 있을 것으로 사료된다.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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• pp.85-91
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• 2013

본 연구는 오색 채소 유래 천연 색소와 치즈의 첨가량에 따른 떡의 이화학적 변화와 관능검사를 통해 치즈와 우리나라 전통 떡을 이용한 새로운 제품의 생산 가능성을 살펴보기 위해 실시되었다. 오색의 치즈를 넣은 떡에서 대조 구에 비해 단백질과 지방 총 고형분 함량이 다소 높게 나타난 것으로 나타났고, pH 값도 치즈의 첨가량에 의해 더 낮은 값을 나타냈다. 미세구조를 알아본 결과, 치즈 첨가량이 많이 들어있는 첨가구일수록 더 촘촘한 표면을 나타내며, 기공의 입자가 덜 보이는 것을 알 수 있었다. 전체적인 기호도 부분에서는 대조구와 첨가 구에서 유의적 차이가 나타나지 않았지만, 부드러움은 대조구보다 첨가구 4%에서 가장 높게 나타났고, 특성 강도 검사에서는 치즈향과 유지방향 항목에서 치즈 첨가량이 많이 들어 갈수록 유의적으로 증가하는 경향을 보였다. 견고성과 탄력성은 대조구가 실험 구에 비해 다소 낮았고, 그 외에 부서짐 성과 부착성에서는 실험구가 대조 구에 비해 다소 높은 경향을 보였다. 이상의 결과를 종합하여 볼 때 오색 치즈 떡을 제조 시 물리적, 이화학적 결과를 고려하여 최적의 첨가량은 4%가 가장 적합할 것으로 사료되었다.