• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.470-475
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• 1993

The imitation sauce was prepared by using the enzymatic hydrolysate of cod skin gelatin and its product quality was also compared with three kinds of soy sauce on the market sensually. The major molecular weight of the hydrolysate used in this study was 5, 800Da and glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid having sweet taste accounted for 65.9% of the total amino acid being in the hydrolysate. The imitation sauce was prepared the mixture of the liquor and fermented sauce (8 : 2 = v : v), where the liquor was prepared by dissolving with 10.0g the hydrolysate, 10.0g NaCl, 3.0g sucrose, 0.5g monosodium glutamate, 0.1g caramel powder, 3.0$m\ell$ fermented vinegar, 0.05g garlic powder, 0.1g black pepper powder, and 0.2g licorice powder in 100.0$m\ell$ water, boiling for 5min and filtrating with cheesecloth. From the result of sensory evaluation, the imitation sauce was at least equal to three kinds of soy sauce in product quality.

• Food Science and Preservation
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• v.12 no.6
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• pp.572-577
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• 2005

This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.

• Journal of Pharmaceutical Investigation
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• v.12 no.4
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• pp.112-125
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• 1982

Sulfamethoxazole particles were microencapsulated using the gelatin-acacia complex coacervation method. Micromeritic properties and dissolution characteristics of the microcapsules were studied. The particle size distribution followed log-normal form. As the hardening time increased, the particle size and wall thickness increased ($45.3-52.0\;{\mu}m$, $2.02-5.12\;{\mu}m$, respectively). This is considered to be due to the cross-linked wall structure of formalized microcapsules which prevents shrinking of gelatin during the dehydration and drying processes. An increase of hardening time clearly delayed the release rate. The in vitro 50% dissolution time $(t_{50})$ for unencapsulated sulfamethoxazole powder was less than 3 min.; for microcapsules hardened for 30 min, the $t_{50}$ was 20.1 min.; for those hardened for 60 min. the $t_{50}$ was 25.0 min.; for those hardened for 120 min., the $t_{50}$ was 35.8 min. The surface of the unhardened microcapsules was smooth and had no cracking or pore penetration. However, the surface of the hardened microcapsules was folded and invaginated.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.80-84
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• 2017

Physicochemical properties of spent hen chicken-thigh sausage manufactured with 0 (control), 1, 3, and 5% pork skin gelatin were determined. The moisture contents of samples containing pork skin gelatin were higher than control samples. The pH value of cooked samples increased with increasing pork skin gelatin level (p<0.05). The lightness and yellowness values of cooked samples containing gelatin were higher than lightness and yellowness values of the control (p<0.05). The cooking yield of samples increased with increasing concentration of pork skin gelatin (p<0.05). The samples containing 3 and 5% pork skin gelatin showed higher viscosity than control and gelatin 1% sample (p<0.05). Hardness values were lowest in the of control group and highest in samples containing 5% pork skin gelatin (p<0.05). Overall acceptability of 5% gelatin samples was higher than acceptability of the control samples (p<0.05). The results showed that the pork skin gelatin could improve the physicochemical properties of spent hen chicken-thigh sausage.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.134-142
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• 2009

This study was conducted to identify the optimal mixing ratios of pomegranate powder or Opuntia humifusa powder for the production of jelly. To establish the amount of pomegranate powder or Opuntia humifusa powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin that contained a ratio of 0.5, 1, 1.5 and 2%(w/w) pomegranate powder or Opuntia humifusa powder. Sensory evaluation of the sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% pomegranate powder resulted in a high score. Similarly, the appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% Opuntia humifusa powder received a high score. Taken together, the results of this study suggest that pomegranate and Opuntia humifusa can be useful in the production of high quality jelly.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.156-163
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• 2015

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of $300^{\circ}C$ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at $-20^{\circ}C$ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.331-336
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• 2008

We investigated the processing aptitude of rice embryo powder as covering and stuffing in rice cake. The quality characteristics of gelatin jelly with rice embryo powder as a stuffing was also examined. Covering steamed rice cake with 50% rice embryo led to less crumbling compared to that of 100% rice embryo powder. Jelly with rice embryo powder was not significantly different with control group in appearance(p>0.05). Covering steamed rice cake with 50% rice embryo powder was not significantly different compared to 100% soybean in color, flavor, taste, toughness, and overall acceptability(p>0.05). Furthermore, there was no significant difference between sesame and rice embryo stuffing in sensory evaluation(p>0.05). When 5% rice embryo powder was added to gelatin jelly, hardness, springiness, and gumminess was not different to that of control(p>0.05), while chewiness did increase(p<0.05). Jelly added with 5% rice embryo had the highest taste acceptability.

• Herbal Formula Science
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• v.7 no.1
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• pp.77-87
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• 1999

We studied medicinal theory on processing drugs of Wang-Ang. Wang-Ang used various methods of medicinal processing. He used such as soaking(浸), maceration(泡), washing(洗), elutriation(淘), mixing together(拌), refining powder with water(水飛) and floating(水漂) in medicinal processing with water. He used such as making hot(?), roasting in ashes(?), stir-frying with liquid(炙), parching(炒), heating(燒), baking(焙), stirring-baking(?) and distilling(煉) in medicinal processing with fire. He used such as steaming(蒸), boiling(煮), making hot and soaking(??) in medicinal processing with water and fire. And He used such as cooking(熟), making drugs into gelatin(制膠), making drugs into frostlike powder(制霜法), making drugs into bead(制珠), fermentation(生衣) and compound medicinal processing(複制法).