• 제목/요약/키워드: flavor ingredients

검색결과 203건 처리시간 0.026초

토란병의 질감적 특성에 관한 연구 (A Stduy on Textural Characteristics of Toranbyung)

  • 김은경;정은경;이현옥;염초애
    • 동아시아식생활학회지
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    • 제5권3호
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    • pp.247-253
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    • 1995
  • The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

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탕수육 배터 성분들의 관능적 특성 및 최적화 (Sensory Properties and Optimization of Tangsuyuk Batter Ingredients)

  • 이현규;이경숙;박관화
    • 한국식품영양과학회지
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    • 제28권3호
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    • pp.559-565
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    • 1999
  • This study investigated the effects of tangsuyuk batter ingredients on sensory. The optimal condition was evaluated by using RSM(response surface methodology). Five ingredients(wheat flour, corn starch, sodium bicarbonate, alum, water) were used as independent variables, coding 36 experimental trials. The resulting sensory scores(flavor, fracture, color, overall acceptability) were used as dependent variables. Each dependent variable showed significant differences(p<0.05). When the amount of sodium bicarbonate was increased, the sensory scores for flavor and fracture also increased. Sensory scores for color also increased when the amount of sodium bicarbonate was increased and the amount of alum decreased. Overall acceptability scored higher when the amount of sodium bicarbonate was increased. This is therefore indicates that sodium bicarbonate is likely a very important ingredient in the batter. The effects of each ingredient on sensory were thus investigated. The optimum ratios of wheat flour, corn starch, sodium bicarbonate, alum and water were predicted to be 27.55%, 19.34%, 0.27%, 0.19% and 52.65% respectively.

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배추김치의 관능적 품질에 미치는 부재료의 영향 (Effects of Various Sub-ingredients on Sensory Quality of Korean Cabbage Kimchi)

  • 장경숙;김미정;오영애;김일두;노홍균;김순동
    • 한국식품영양과학회지
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    • 제20권3호
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    • pp.233-240
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    • 1991
  • 배추김치의 부재료로서 고추, 마늘, 생강, 파, 부추, 멸치젓, 설탕 등이 starter로 숙성시킨 김치의 산맛, 단만, 쓴맛, 매운맛, 감칠맛, 덜 익은 맛, 불쾌한 맛, 사각사각한 맛, 종합적인 맛, 새콤한 내, 풋내, 비린내, 마늘내, 군덕내, 색상 등 관능적인 품질에 미치는 영향을 조사하였다. 그 결과 부재료 개별적으로는 균형된 조화미가 나타나지 않았으나 상호혼합처리함으로써 맛의 상호보완이 되었다. 파와 부추는 강한 마늘내를 조화시켰으며 멸치젓은 감칠맛을 부여하였고 설탕은 종합적인 맛을 향상시켰다. 또 설탕을 제외한 고추, 생강, 마늘, 파, 멸치젓 등은 다같이 산미를 감소시키는 효과를 나타내었다.

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부재료를 달리하여 제조한 김치의 소비자 기호도 및 관능적 특성 (Consumer Acceptance and Sensory Characteristics of Kimchi Prepared with Different Kinds of Subsidiary Ingredients)

  • 박소희;이종호
    • 한국식품조리과학회지
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    • 제22권3호통권93호
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    • pp.370-378
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    • 2006
  • 부재료를 달리하여 제조한 김치가 기호도 및 관능적 특성에 미치는 영향을 조사하였다. 외관 기호도에서는 고춧가루를 첨가하지 않은 시료가 가장 싫은 기호도를 보였고, 젓갈, 마늘, 생강, 무, 파, 양파 등을 각각 첨가하지 않은 시료들은 대조구와 유의적인 차이(p<0.05)를 보이지 않으며 높은 기호도를 보였다. 향, 맛 및 종합적인 기호도에서는 마늘을 첨가하지 않은 시료의 싫은 정도가 가장 높아 김치의 기호도에 마늘의 영향력이 가장 큼을 알 수 있었다. 고춧가루는 김치의 향미 특성 중 매운맛에만 영향을 주었고, 젓갈은 김치의 감칠맛, 단맛, 짠맛을 상승시켰으며 마늘은 신맛, 감칠맛, 단맛, 탄산미, 상큼한 맛 등 전반적인 향미를 상승시키면서 군덕맛을 억제해 주었다. 생강은 매운맛과 상큼한 맛에, 무, 파, 양파 등은 김치의 상큼한 맛에 영향을 주었다. 마늘은 김치, 깍두기, 열무김치인 김치 종류와 5, 10, $20^{\circ}C$의 숙성온도에 상관없이 김치의 관능적 특성 중 마늘의 유무는 군덕맛, 쓴맛에, 마늘 첨가량의 차이는 신맛, 단맛, 상큼한 맛에 유의적인 영향을 미친다는 것을 알 수 있었다.

The Trend of Cigarette Design and Tobacco Flavor System Development

  • Wu, Jimmy Z.
    • 한국연초학회지
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    • 제24권1호
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    • pp.67-73
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    • 2002
  • In light of addressing consumer health concern, coping with anti-tobacco movement, and promoting new product, tobacco industry is actively pursuing to make a new generation of cigarettes with low tar and nicotine deliveries, and less harmful substances. Low tar and low nicotine cigarettes increases their market shares dramatically world wide, especially in KT&G, multinational tobacco companies, EU countries, even in China regulated by CNTC to set up yearly target to lower tar and nicotine deliveries. On the other hand, to design a new cigarette with reduced harmful substances begins to gain speed. The "modified Hoffmann list" publishes thirty plus substances in tobacco leaf and main smoke stream, which is the prime suspect causing health problems. Various ways and means are developed to reduce such components including new tobacco breeds, new curing method, tobacco leaf treatment before processing, selected filtration system, innovated casing system to reduce free radicals, as well as some non conventional cigarette products. In TSRC held this year, the main topic is related to reduce tobacco specific nitrosamines in tobacco leaf. The new generation of cigarette is in the horizon. It still needs a lot help to produce commercial products with satisfied taste and aroma characters. The flavor industry is not regulated by many governments demanding which ingredients might or might not be for tobacco use. However, most of the cigarette companies self impose a list of ingredients to guide flavor suppliers to design flavors. Unfortunately, the number of ingredients in those lists is getting shorter every year. It is understandable that the health is not the only reason. Some cigarette companies are playing safe to protect the company from potential lawsuit, while others are just copying from their competitors. Moreover, it is obvious that it needs more assistance from casings and flavors to design new generation of cigarettes with missing certain flavor components in tobacco leaf and main smoke stream. These flavor components are either non-existed or at lower level at new form of cured tobacco leaf or filtered in the main smoke stream along with reduced harmful substances. The use of carbon filters and other selected filtration system poses another tough task for flavor system design. Specific flavor components are missing from the smoke analysis data, which brings a notion of "carbon taste" and "dryness" of mouth feel. It is ever more demanded by cigarette industry to flavor suppliers to produce flavors as body enhancer, tobacco notes, salivating agents, harshness reducer, and various of aromatic notes provided they are safe to use. Another trend is that water based flavor or flavor with reduced ethanol as solvent is gaining popularity. It is preferred by some cigarette companies that the flavor is compounded with all natural ingredients or all ingredients should he GMO free. The new generation of cigarettes demands many ways of new thinking process. It is also vital for tobacco industry. It reflects the real needs for the consumers that the cigarette product should be safe to use as well as bearing the taste and aroma characters smokers always enjoyed. An effective tobacco flavor system is definitely a part of the equation. The global trend of tobacco industry is like trends of any other industries lead by consumer needs, benefited with new technology availability, affected by the global economy, and subjected for various rules and regulations. Anti-tobacco organizations and media exceptionally scrutinize cigarette, as a legal commercial product. Cigarette is probably the most studied commercial product for its composition, structure, deliveries, effects, as well as its new developmental trend. Therefore, any new trend of cigarette development would be within these boundaries. This paper is trying to point out what it would be like for tobacco industry in the next few yews and what concerns the tobacco industry. It focuses mostly on the efforts to produce safer cigarettes. It is such a vital task for the tobacco industry and its affiliate industries such as cigarette papers, filters, flavors, and other materials. The facts and knowledge presented in this paper might be well known for the public. Some of the comments and predictions are very much personal opinion for a further discussion.

Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages

  • Yoo, Seung-Seok;Kook, Sung-Ho;Park, Sung-Yong;Shim, Jae-Han;Chin, Koo-Bok
    • Food Science and Biotechnology
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    • 제14권5호
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    • pp.634-638
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    • 2005
  • The effects of ingredients added (first cutting ingredients vs. both first and second cutting ingredients), and cooking method (smoking vs. boiling) on product quality and volatile compounds were examined for low-fat and regular-fat sausages. Regular-fat sausages had slightly higher pH values (6.2-6.3) than those (6.1-6.2) of low-fat counterparts. However, the pH values of the sausages were not significantly affected by the different ingredients and cooking methods (p>0.05). Approximately 30 volatile compounds were identified from these comminuted sausages. The headspace concentrations of 4-methyl-1-[1-methylethyl]-3-cyclohexen-1-ol, ${\alpha}$- terpenyl acetate, eugenol, trans-caryophyllene and myristicine were lower in low-fat and regular-fat sausages containing the first cutting ingredients alone, than in those with both cutting ingredients. The volatile compounds of the smoked comminuted sausages were mostly phenols and hetero-compounds, and a lot of volatile compounds were shown before the retention time (RT) of 30 min. However, not many volatile compounds were detected in the boiled sausages prior to the RT of 30 min.

위스키 종류 및 숙성기간에 따른 향미 성분 변화의 비교 (Comparisons of Flavor Ingredients Changes according to Whisky Types and Maturation Period)

  • 이영상;조은아;차윤환;윤도원;임덕호;최범구;전주형
    • 한국식품영양학회지
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    • 제24권3호
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    • pp.471-479
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    • 2011
  • This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.

담배향료의 발전 : 현황과 전망 (Development of Cigarette Flavors : Now and in the Future)

  • Roberts, Donald L.
    • 한국연초학회:학술대회논문집
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    • 한국연초학회 1997년도 담배과학 국제학술대회
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    • pp.114-133
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    • 1997
  • 담배향료 기술(Cigarette flavor technology)은 향료 전문가에게는 여러 중요한 요소들을 필요로하는 분야이다. 제조담배의 끽미 특성이 어떻게 발현되는지 알기 위해서는 담배향료의 역사에 관해 이해하는 것이 필요하다. Casings 및 top flavors를 가향료로 사용하는 담배제조 분야에 대해서 검토하고, 담배향료에 대한 법적인 규제의 중요성과 이들 법규가 미래에 어떤 영향을 줄 것인지에 대해서도 토론할 것이다. 여러 가지 형태의 casing류의 장점과 함께 casing sauce로 사용되는 향료성분들을 설명하고 현재 사용되는 top flavor와 top flavor와 관련된 앞으로의 전망에 대해서도 토론할 것이다. 새로운 가향기술(flavor technology)과 그 기술이 제조담배 생산에 미치는 영향은 담배향료 전문가들에게 새로운 도전이 될 것이다.

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청국장 타블렛의 제조와 품질 특성 (Preparation and Quality Characteristics of Tablet using Cheonggukjang Powder)

  • 윤광섭
    • 동아시아식생활학회지
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    • 제14권5호
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    • pp.495-500
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    • 2004
  • This study was carried out to develop a new product using Cheonggukjang (fermented soybean product) and sub-ingredients(lactic acid bacillus powder, chlorella, lactose, green tea). Fresh Cheonggukjang was dried by a infrared drying(50℃, 36hr) and powdered by a roll mill. The powder was mixed with sub-ingredients and then moulded as tablet type by a press moulder. The pH of tablet was low with the addition of lactobacillus and total sugar content was high with the addition of lactose. Disintegration, absorption capacity and textural properties of tablet were not affected by the addition of any sub-ingredient. Color of non-added tablet was yellow to red, but changed to green when chlorella was added. Sensory properties(color, taste, flavor, chewiness, hardness, acceptability) were not affected by the addition of sub-ingredients. The results indicate that functional healthy tablet could be made from Cheonggukjang powder and various sub-ingredients.

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저지방 육제품의 제조 및 평가 (Manufacture and Evaluation of Low-Eat Meat Products(A review))

  • 진구복
    • 한국축산식품학회지
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    • 제22권4호
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    • pp.363-372
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    • 2002
  • Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.