• 한국식품조리과학회지
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• 제25권1호
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• pp.1-7
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• 2009

The aim of this study was to determine the optimum amount of Job's tears flour to add to glutinous rice flour in the preparation of Dasik. As the Job's tears flour level in the formulation increased, the moisture contents of samples increased (9.70-10.97%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness decreased with increasing amounts of Job's tears flour, cohesiveness was highest in the 60% Job's tears flour sample, springiness and adhesiveness were highest in the 40% sample, and gumminess and chewiness did not differ significantly according to the level of Job's tears flour. From the sensory evaluation results, the 30% sample received the highest color, nutty taste, roughness, softness, chewiness, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 30% Job's tears flour added to glutinous rice flour.

• 동아시아식생활학회지
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• 제18권3호
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• pp.376-383
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• 2008

The aim of this study was to determine the optimum amount of perilla leaves to add to rice flour in the preparation of Sulgidduk(perilla leaf rice cake). By increasing the perilla leaf level in the formulation, the moisture contents of samples increased ($42.06{\sim}48.17%$), and their L-values decreased. The control and 16% perilla leaf Sulgidduk had higher a-values than the other samples, and the 8% perilla leaf Sulgidduk had the highest b-value. According to the mechanical evaluation results, hardness, gumminess, chewiness, and fracture decreased with increasing amounts of added perilla leaf. However, the springiness of samples during storage did not differ significantly according to the level of added perilla leaves. From the sensory evaluation results, the 12% perilla leaf sample received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% perilla leaves added to rice flour.

• Journal of Nutrition and Health
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• 제36권2호
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• pp.223-230
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• 2003

사업체급식소와 HACCP 적용효과를 평가하기 위해 대구지역 특정 위탁급식소의 급식종사자 21명을 대상으로 2회에 걸친 HACCP 교육과 수시 현장지도를 통하여 HACCP을 적용한 후 미생물적 품질, 조리 및 배식온도와 소요시간을 측정하였다. 미생물 검사를 위한 음식물의 채취는 비가열조리식품, 가열후처리식품, 가열조리식품의 세 가지 조리 공정별로 CCP를 정하고 CCP별로 검수단계, 전처리단계, 조리단계, 배식단계에서 각각 취하였다. 미생물검사는 표준 평판균수와 대장균군수를 측정하였다. HACCP 적용 전에 비해 적용 후, 조리 및 배식단계에서 급식종사자들이 식품내부온도를 74$^{\circ}C$ 이상으로 유지하고, 위험온도대인 5~6$0^{\circ}C$ 에 보관하는 것을 피함으로써 가열조리식품에서 미생물적 품질은 향상되었으며, 조리기구의 미생물적 품질도 HACCP 적용 후 향상되었다. 그러나 HACCP 적용 후에도 비가열 조리식품과 가열후처리식품에서의 미생물적 품질은 기준에 적합할 만큼 향상되지 않았다. 비가열조리식품과 가열후처리식품은 검수단계에서의 식재료 및 양념류의 철저한 품질 검사부터 배식단계의 배식온도까지 세심한 주의가 요구되며, 조리종사자의 개인위생과 조리기구의 교차오염도 신경을 써야 한다. 그러므로 식품안전성이 보장된 급식을 위해서는 단체급식소의 조리종사자를 대상으로 하는 HACCP 교육을 통하여 HACCP을 적용할 뿐 아니라 식품제조업체에서의 HACCP 적용 또한 절실히 필요한 것으로 사료된다.

• 한국조리학회지
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• 제19권2호
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• pp.203-214
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• 2013

본 연구는 생리기능이 뛰어난 함초 분말을 첨가한 설기떡의 최적 제조 배합비와 그 특성을 파악하고자 이화학적 특성 및 관능검사를 실시하였다. 그 결과, 함초 분말 첨가량이 증가할수록 수분함량은 증가되었으며 pH는 감소하였다. 색도는 함초 첨가비율이 증가함에 따라 L값은 감소되었으며, a값은 증가하였고, b값은 10% 첨가군까지 증가하다가 감소되었다. 무기성분 함량은 함초 첨가비율이 증가함에 따라 Ca, P, Na, K, Mg, Fe, Mn, Se Zn 등 모든 무기성분에서 유의적으로 크게 증가하였다. 특히 대조군과 비교해 Ca은 26.7배, K은 18.6배, Mg은 17.1배, Fe은 30.2배 정도로 증가하였다. Texture 특성은 함초 첨가비율이 증가함에 따라 견고성, 부서짐성은 감소하였으나 응집성은 증가되었다. 관능평가 결과는 함초 분말 5% 첨가군이 향, 맛, 씹힘성, 전반적인 기호도 등에서 가장 좋았다. 이상의 결과에서 함초 첨가가 설기떡의 영양과 기능성을 향상시키고 5% 첨가가 관능검사 결과에도 좋은 영향을 준 것으로 평가되어 향후 함초를 이용한 다양한 제품 개발이 나오기를 기대한다.

• 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.

• 한국식품조리과학회지
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• 제8권2호
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• pp.137-145
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• 1992

A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as knows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical control points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item. 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.50-61
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• 2007

The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown rice, and black rice) flour in the preparation of GamJeopyeon (persimmon rice cake). The moisture contents of polished rice, brown rice, and black rice persimmon Jeolpyeon were 50.37${\sim}$51.65%, 49.52${\sim}$52.44%, and 48.82${\sim}$51.87%, respectively. With increasing astringent persimmon content, the L value of all of the Jeolpyeon decreased, whereas the values of polished rice and brown rice persimmon Jeolpyeon increased. The b values of polished rice, brown rice, and black rice persimmon Jeolpyeon were the highest at addition levels of 8%, 4%, and 12%, respectively. In the mechanical textural evaluation, the hardness of polished rice and brown rice, persimmon Jeolpyeon decreased with increasing astringent persimmon concentrate content during storage time, and was the highest at the 0% addition level in black rice Jeolpyeon after 2 days storage. In the sensory evaluation, the overall acceptability of polished rice, brown rice, and black rice persimmon Jeolpyeon was higher at 4, 8, 12, and 16% compared to the 0% addition level. According to the above study. Jelopyeon made with the addition of up to 16% astringent persimmon concentrate to polished rice, brown rice, and black rice flour was found to be the best recipe in terms of overall acceptability and textural qualities.

• 한국식품조리과학회지
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• 제24권2호
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• pp.228-235
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• 2008

In this study, vinegar disinfection was evaluated as a novel method for the preparation of raw food ingredients used in foodservice operations. The test materials were washed and disinfected using three different methods, and were then stored at temperatures of $3^{\circ}C\;and\;10^{\circ}$ for 7 days; Following storage, physicochemical and sensory characteristic comparisons were performed. Temperature for all test materials ranged between 15.2-20. $9^{\circ}C$, water activity was maintained near 0.96, and the pH levels of the samples were 6.44, 6.29, and 6.35, respectively. Residual chlorine levels were generally low, ranging between 0.01 and 0.02. The physicochemical qualities of the samples were evaluated according to the storage method and temperature. Brightness(L value), redness(a value), and yellowness(b value) tended to increase with increasing storage time. The evaluated sensory characteristics included appearance, color, smell, taste, texture, and overall acceptance. With regard to storage temperature the vinegar-treated samples were evaluated as superior, receiving a score of 7.00, and the ingredients stored at $3^{\circ}C$ were evaluated as significantly (p< 0.001) superior to those stored at $10^{\circ}C$. Overall, vinegar is an effective disinfectant to apply in the preparation of raw vegetables that are typically served without heating, and which can cause serious food safety issues when contaminated.

• 한국식품과학회지
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• 제47권6호
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• pp.704-710
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• 2015

본 연구는 식빵의 주재료인 밀가루의 일부를 오미자청으로 발효시킨 쌀가루 sourdough로 대체하여 식빵을 제조하여 품질 특성과 기호도를 살펴봄으로써 적정 수준의 쌀가루 sourdough 첨가량을 제시하고자 시도되었다. 쌀가루 sourdough는 오미자청을 이용해 전통적 sourdough 제법을 이용하여, 쌀가루 sourdough를 0% (대조군), 15, 30, 45, 60% 첨가하여 식빵을 제조한 후 pH, 색도, 부피, 질감과 기호도를 측정하였고 SEM을 이용해 식빵의 단면을 촬영하였다. pH는 쌀가루 sourdough 첨가량이 증가할수록 유의적으로 감소하였으며, 색도는 쌀가루 sourdough 첨가량이 증가할수록 백색도, 녹색도 및 황색도 모두 유의적으로 감소하는 경향을 보였다(p<0.05). 부피는 대조군과 15%군 간에는 유의적인 차이가 없었으나 쌀가루 sourdough 첨가량이 증가할수록 유의적으로 낮아졌다(p<0.05). 경도는 쌀가루 sourdough 첨가량과 저장시간이 증가할수록 유의적으로 증가하였으나(p<0.05), 대조군, 15, 30%군 간에는 유의적인 차이가 없는 것으로 보아 쌀가루 sourdough는 노화 억제 효과가 있는 것으로 생각된다. 탄력성은 쌀가루 sourdough 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였고(p<0.05) 대조군과 15%군간에는 유의적인 차이가 없는 것으로 보아 쌀가루 sourdough를 15%까지는 첨가하여도 밀가루만으로 제조한 식빵이 가지는 탄력성을 유지하는 것으로 생각된다. SEM으로 촬영한 결과 대조군과 15%군의 식빵 단면은 유사한 모양을 보였다. 기호도는 모든 항목에서 대조군, 15, 30%가 유의적(p<0.05)으로 높게 평가되었다. 이상의 결과를 종합하면 오미자청으로 발효시킨 쌀가루 sourdough 15% 첨가한 식빵은 대조군과 비교시 손색이 없는 품질을 기대할 수 있는 것으로 사료된다. 다만 오미자 발효액에 내재된 미생물은 수확 시기나 지역, 배합율, 발효온도, 숙성기간에 따라 sourdough의 품질에 변화를 일으켜 오미자청에 존재하는 미생물에 관한 보완 연구가 필요할 것으로 생각된다.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.363-369
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• 2006

The aim of this study was to determine the optimum addition amount of waxy sorghum flour to rice flour in the preparation of Sulgidduk(waxy sorghum rice cake). The moisture content of Sulgidduk with added wary sorghum flour was $37{\sim}41%$. With increasing waxy sorghum (lour content over the range from 10% to 50%, the L-value decreased, whereas the a-and b-values increased. In the mechanical evaluation of waxy sorghum Sulgidduk, the hardness, gumminess and brittleness increased with increasing waxy sorghum flour content above 20%. The adhesiveness increased with increasing waxy sorghum flour content. The cohesiveness and springiness did not differ significantly with the addition of waxy sorghum flour. In the sensory evaluation of waxy sorghum Sulgidduk, the evaluation of the softness, moistness and chewiness was the best at 20% content. Sulgidduk made with the addition of 20% waxy sorghum flour to rice flour was found to be the best recipe in terms of overall acceptability and the sensory qualities of softness, moistness and chewiness.