• 한국식품영양과학회지
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• 제24권6호
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• pp.925-931
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• 1995

Cheddar, Emmentaler, Parmesan 그리고 Roquefort 치즈 등 자연 숙성 치즈와 지방 분해효소를 첨가하여 발효시킨 뒤 치즈향 농축물의 휘발성 향기 성분을 GC 및 관능적 분석을 통하여 비교하였다. 저급지방산이 그 특유의 향미를 나타내는데 가장 큰 영향을 미치는 성분으로 알려진 Parmesan 치즈향 농축물과 향미와 주성분으로 알려진 Cheddar 치즈향 농축물은 그 함량이 다른 시료 보다 10배 이상 높게 나타났따. 또한 메틸 케톤이 그 독특한 풍미의 결정적 온도가 되는 Roquefort 치즈의 경우는 제조시 lipase 및 P. roqueforti의 첨가로 메틸 케톤의 생성을 촉진시켜준 Roquefort 향 농축물의 함량이 월등히 높았다. 관능적 특성 차이를 비교한 결과 Cheddar, Emmentaler 그리고 Parmesan 치즈향 농축물이 sharpness, rancidity, soapy의 강도가 자연치즈 보다 유의성 있게 높았다. 반면, Roquefort 향 농축물에 있어서는 acidity, fruitness 등이 유의성 있게 높게 나타났다. GC profile과 관능적 특성과의 상관관계는 free fatty acid와 sharpness, rancidity, soap는 각각 0.8239, 0.8918, 0.7503 그리고 methyl ketone과 acidity, fruitness는 각기 0.9284, 09659의 높은 상관계수를 보였다.

• 한국식생활문화학회지
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• 제24권6호
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• 한국식생활문화학회지
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• 제22권6호
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• pp.801-807
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• 2007

The objectives of this study were to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S. and to test consumer preferences of 6 Korean dishes developed. One hundred American consumers evaluated beef(Bulgogi), pork(Jeyuk-bokkeum), chicken(Dagkalbi), noodles with seasoned vegetables(Japchae), braised tofu(Dubujorim), and stir-fried kimchi (Kimchi-bokkeum). Consumer preferences for color and aroma of the three dishes(Bulgogi, Jeyuk-bokkeum and Dagkalbi) were not different with most indicating they liked these attributes. Bulgogi was preferred over Dagkalbi and Jeyuk-bokkeum was least acceptable. Consumers rated the flavor of the Bulgogi from a little too mild to just right while both the Dagkalbi and Jeyuk-bokkeum were rated from just right to too strong. Overall acceptance was inversely related to spiciness. Bulgogi and Dagkalbi were ranked significantly higher than Jeyuk-bokkeum with Bulgogi receiving a slightly higher score. Overall acceptance was higher for the Japchae than the Kimchi-bokkeum. Dubujorim was intermediate and not preferred or disliked more than either of the others. Consumers rated the flavor of the Japchae and the Dubujorim higher than the Kimchi-bokkeum, indicating that the flavor of the Kimchi-bokkeum was too strong. Almost half indicated both the Dubujorim and Kimchi-bokkeum were slightly or much too hot. The Japchae and the Dubujorim were ranked equally high and significantly higher than the Kimchi-bokkeum. We suggest that control of spiciness is a main factor to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S.

• 한국식품영양과학회지
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• 제37권5호
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• pp.640-646
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• 2008

쌀겨와 발효쌀겨, 쌀겨유의 쇼트닝 대체에 따른 제빵특성 변화에 대하여 조사하였다. 빵 반죽에 대한 쌀겨의 첨가는 제빵 후 명도의 감소, 황색도 및 적색도의 증가와 전반적 물성 변화를 가져오나, 5% 정도의 쌀겨 첨가는 쌀겨의 기능성을 가지면서 대조구와 외관 및 물성적으로 큰 차이를 보이지 않았다. 효모로 예비 발효한 발효쌀겨의 첨가는 대조구와 큰 차이를 보이지 않으면서 texture 및 풍미가 향상되었다. 빵 반죽에 대한 쌀겨유의 쇼트닝 대체는 첨가 수준이 클수록 반죽 내 비 용적이 감소되었다. 황색의 쌀겨유의 첨가는 반죽의 명도를 낮추고 황색도를 증가시켰다. 또한 쇼트닝의 쌀겨유 대체는 경도, 씹힘성 그리고 부서짐 등의 증가를 가져오는 불리한 점이 있으나, 50% 정도의 쌀겨유 대체는 빵의 물성변화에 있어 대조구와 큰 차이를 나타내지 않았다. 또한 쌀겨유의 대체는 관능평가에서 부피의 상대적 감소 및 경도의 증가로 인한 질감의 저하를 가져오나, 제빵 후 풍미 향상을 유도하는 것으로 나타났다. 이상의 결과로 볼 때 쌀겨, 발효쌀겨 그리고 쌀겨유의 제빵과정 중 첨가는 빵의 색, 부피 등 외관상 대조구에 비하여 다소 변화를 가져올 수 있으나, 쌀겨 특히, 발효쌀겨의 첨가는 오히려 맛 과 풍미 향상을 가져오는 것으로 사료된다.

• 한국식품조리과학회지
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• 제16권6호
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• pp.521-529
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• 2000

본 연구는 조리조건별, 염농도별, 조리시간별로 차이가 있는 염건양태를 관능검사를 실시하여 그 상관관계를 분석, 염건양태의 최적 조리조건을 찾아내고자 한 결과를 요약하면 다음과 같다. 1. 찌기의 각 관능검사 요소들간의 상관관계는 구수한 맛은 외양의 갈색정도, 익은 정도, 구수한 냄새와, 비린 맛은 비린내, 쓴맛과 양의 상관관계를 보여 비린맛이 강할수록 익은정도, 구수한 냄새, 갈색 등에 좋지 않은 영향을 미쳤고, 구수한 맛은 갈색과 익은 정도 및 부드러운 정도에는 5%의 유의적인 상관관계를 보였다. 2. 삶기의 각 관능검사 요소들간의 상관관계는 구수한 맛은 외양의 익은 정도와 구수한 냄새와, 비린맛은 비린내, 쓴맛, 아린맛과 양의 상관관계를 보였고, 구수한 맛은 익은 정도, 촉촉함, 구수한 냄새, 비린내에 대해 5%의 유의적인 상관관계를 나타내고 있다. 3. 굽기의 각 관능검사 요소들간의 상관관계는 구수한 맛은 구수한 냄새와 쫄깃한 조직감과, 비린맛은 비린내, 쓴맛, 퍼석함, 비린 후미,아린맛과 양의 상관관계를 보였고, 구수한 맛은 비린내, 구수한 냄새 및 쓴맛과 1%의 유의적인 상관관계를 나타내었다. 4. 표준조리법을 위한 정량적 묘사분석결과 찌기는 염도 6%의 염건양태를 5분, 삶기는 염도 6%의 염건양태를 10분간, 굽기는 6%의 염건양태를 10분 구운 것이 관능검사 결과 가장 좋다고 평가되었다. 조리조건 중 가장 기호도가 좋은 조리법은 굽기조리인 것으로 나타났다. 5. 염도별, 조리시간별 관능검사의 종합적 평가에서 2% 염건양태는 15분 조리시 삶기군 > 종합적인 조리평균 > 찌기군 > 굽기군의 순으로, 4% 염건양태는 5분 조리시 삶기군 > 찌기군 > 종합적인 조리평균 > 굽기군의 순으로, 6% 염건양태는 조리방법에 따라 비슷한 점수대를 나타내었다.

• 한국조리학회지
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• 제23권2호
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• 동아시아식생활학회지
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• 제12권2호
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• pp.141-153
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• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• 한국식품영양과학회지
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• 제43권1호
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• pp.128-134
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• 2014

천연 게향을 제조하기 위하여 홍게 농축가공 자숙액($20^{\circ}Brix$)을 원료로 여기에 4종류의 아미노산(proline, glycine, arginine, methionine)과 단당류(fructose)를 선정하여 반응향을 유도하고자 하였다. 4종류의 아미노산과 fructose를 각각 독립변수로 두고 종속변수로는 odor, taste 및 overall acceptance를 두고 중심합성계획법에 따라 반응표면분석법으로 최적 가공조건을 선정하였다. 모델식의 결정계수(R-square)는 odor가 0.88, taste는 0.90, overall acceptance는 0.95였고, 적합결여검증(lack of fit)(P<0.05)에서는 odor(0.01)를 제외하고는 2차식으로의 설계가 유의함을 알 수 있었다(P<0.05). 그러나 odor에서도 결정계수 값이 0.88로서 전체적인 식은 만족할 만하였다. Odor score는 $7.17-0.24[Pro]^2-0.21[Gly]^2-0.21[Arg]^2-0.23[Met]^2-0.27[Fru]^2$의 식으로 나타났으며, 각각 독립변수의 2차항 만이 모두가 유의성(P<0.05)을 나타내었다. 정상점에서의 odor 값은 7.21로 정상점이 최고점이었다. 얻어진 모델식에서의 최적농도는 홍게 농축자숙액($20^{\circ}Brix$)에 proline 0.29 g/100 mL(w/v), glycine 0.63 g/100 mL(w/v), arginine 0.61 g/100 mL(w/v), methionine 0.02 g/100 mL(w/v) 및 fructose 1.07 g/100 mL(w/v)이었으며, 이 조건에서의 실제 관능검사(odor) 값은 7.56이었다.

• 한국식품저장유통학회지
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• 제12권4호
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• pp.361-366
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• 2005

Recoverable oil 농도별 처리에 따른 MOS(metal oxide sensor) 전자코를 이용한 향기 패턴 분석 결과 오일 함량이 증가함에 따라 제 1 주성분 값의 분포가 $0.05{\sim}-0.1$ 부근으로 이동하는 경향을 나타내었으며, 주성분 분석의 discrimination index가 89로서 첨가 농도에 따른 향기 패턴이 명확히 구별되고 있는 것으로 나타났다. 저장기간에 따른 향미 변화는 거의 없었으며 약간 감소하는 경향을 나타내었다. 저장기간에 따른 recoverable oil 잔존량을 분석한 결과 $0.01\%$와 $0.03\%$의 경우 14일까지는 완만한 감소를 나타냈으며, 21일까지는 거의 변화가 없었으나 $0.05\%$의 경우 7일까지 급격히 감소되어지고 21일까지 완만한 감소를 나타내었다. 저장기간에 따른 총체적 관능검사 결과 $0.03\%$ 처리구의 경우 0일차부터 14일차까지 거의 변화가 없었으며, 14일차 이후 급격한 감소를 나타내었다. 오렌지 풍미에 대한 관능검사 결과에서도 $0.03\%$ 처리구의 경우 14일째까지 거의 변화가 없었으나 14일째 이후 급격한 감소를 나타내었다.

• 한국식생활문화학회지
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• 제31권3호
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• pp.235-242
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• 2016

The purpose of this study was to investigate the quality characteristics of makpyeon prepared with dry milled rice powder. The makpyeon samples prepared with dry milled rice powder and various amount makgeolli (0% (CON), 25% (M25), 50% (M50), 75% (M75), 100% (M100)), and analyzed for moisture content, pH, Hunter's color value, TPA and sensory evaluation. The moisture content did not showed significant difference among makpyeon samples. The L-value, a-value resulted in that CON showed the highest and decreased with the amount of makgeolli. The b-value of makpyeon samples showed that CON was the lowest and increased with the amount of makgeolli. TPA resulted in that M100 showed the highest hardness and the lowest adhesiveness, cohesiveness. Chewiness and gumminess of makpyeon samples were higher than those of CON. Based on quantitative descriptive analysis, the score of brightness, moistness, particle size and gloss of showed higher in CON that in makpyeon samples, firmness increased with the amount of makgeolli. Flavor attributes of liquor odor, sour odor, fermentation odor of makpyeon was stronger in makpyeon samples that in CON with the amount of makgeolli. Acceptance test resulted in makpyeon made with CON, 100% of makgeolli (M100) showed the significantly highest score in taste and overall acceptance.