• The Korean Journal of Community Living Science
• /
• v.15 no.2
• /
• pp.179-187
• /
• 2004

The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35\pm1^\circ{C}$ temperature and $73\pm{2%}$ relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik.

• Korean journal of food and cookery science
• /
• v.7 no.2
• /
• pp.41-49
• /
• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.280-285
• /
• 2003

This study was carried out to investigate the effects of the addition of sweeteners to Sesame Dasiks. Sesame Dasiks were prepared by adding various sweeteners to sesame seeds powder, at 40, 50, 60 and 70%, and their quality characteristics were measured. In the chewiness and hardness analyses of Sesame Dasiks, the 50% group (the same ratio and mixture of honey and rice jelly) eave the highest results. For the sweetness, taste and overall acceptability of the Sesame Dasiks, the 50% group was also the better The texture profile analyses found the optimal chewiness and hardness of the Sesame Dasik to be 0.28∼0.30 and 27.22∼27.44, respectively.

• Culinary science and hospitality research
• /
• v.23 no.2
• /
• pp.95-103
• /
• 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.

• Korean journal of food and cookery science
• /
• v.22 no.1 s.91
• /
• pp.22-29
• /
• 2006

Yogurt base was prepared from milk powder $(14\sim18%)$ to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at $37^{\circ}C$ for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing $14\sim16%$ milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.225-231
• /
• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.899-904
• /
• 2008

Dasik is a type of Korean traditional confectionery that is kneaded with various grains, nuts or herb flour and honey and then pressed with a decorative press. Soybeans are a rich in protein, lipids, dietary fiber, minerals and fat soluble vitamins. Spirulina is a functional food that contains protein, lipids, carbohydrates, minerals, vitamins, dietary fiber and pigments. In this study, soybean Dasik containing spirulina was developed in an attempt to provide an easy method of incorporating spirulina into daily dietary life. In addition, we evaluated the quality characteristics of the soybean Dasik with spirulina that was developed here. Specifically, 0, 10, 20 and 30% spirulina was added to the soybean powder that was used to prepare soybean Dasik. Soybean Dasik that contained 30% spirulina had a higher moisture content and lower hardness when compared to other groups. In addition, the L, a and b value decreased as the level of spirulina increased. Furthermore, the antioxidant activity of soybean Dasik increased according to the increase in the addition of spirulina. Specifically, the $IC_{50}$ values of the DPPH and hydroxyl radical scavenging activity of the control group were 76.6 mg/mL and 100.7 mg/mL, respectively, whereas these values were 26.3 mg/mL and 32.9 mg/mL, respectively, in Soybean Dasik that contained 30% spirulina. When a sensory evaluation was conducted, the overall preference decreased as the level of added spirulina increased. When the buying intension was evaluated, the control group had the highest score (7.8), followed by that of the Dasik that contained 20% spirulina (7.2) The buying intention was lowest for the Dasik that contained 30% spirulina. In conclusion, Soybean Dasik that contained up to 20% spirulina would be maketable.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.4
• /
• pp.360-378
• /
• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.

• Korean Journal of Plant Resources
• /
• v.22 no.3
• /
• pp.236-241
• /
• 2009

Dracocephalum argunense Fischer ex Link (Labiatae) is a perennial herbaceous plant used as valuable materials for ornamentals, honey production, and pharmaceutics. Since seed germination of this species was quite difficult, present studies were conducted to improve the germination rate by subjecting the seeds to various environmental conditions (temperature and light) and treatments (scarification, priming and seed coating). Optimum temperature for adequate germination was 20$^{\circ}C$ though it ranged from 15$^{\circ}C$ to 25$^{\circ}C$, and low temperature treatment improved germination rate. Light was required for higher germination rate in this species. The scarification of seeds resulted in much higher germination, especially by the physical treatment with sandpaper or chemical treatment with sulfuric acid for 30 seconds. Various primers with different concentrations were treated on the seeds and it was demonstrated that low temperature enhanced germination rate, regardless of kinds and concentrations of the primers. Three treatment combinations of the primers, 0.5 mM $GA_{3}$ treated for 48 hours, 0.5 mM IAA for 24 hours, and 1.0 mM IAA for 24 hours, increased the seed germination rate profoundly. Soaking treatment of inorganic salts, $KNO_{3}$ and $KH_{3}PO_{4}$, promoted germination when seeds were subjected to low temperature. Water soluble primers such as sucrose at 0.5 and 3% concentration and solid primer talc powder were effective in enhancing germination rate.

• Journal of Haehwa Medicine
• /
• v.14 no.1
• /
• pp.51-57
• /
• 2005

Though the literature study on the urine therapy, we concluded as follows. It Almost use urine, healthy child's of under 10-12 age, and the gathering takes the middle part of urine. It Almost drinks fresh urine warmly. It drinks urine with Zingiber is Rhizoma Recens juice and Allii Radix or Sappan Lignum and Achyranthis Bidentatae Radix which is hwa-hyeol-geo-eo medicine in vomiting blood nosebleeding, with Allii Radix and Sojae Semen Praeparatum in a headache, with bile of pig in symptoms of shang han jue yin, with Zingiberis Rhizoma Recens juice Ginseng Radix's powder in doing the colon good or person have weak spleen and stomach as well as deficiency of qi with Bambusae Caulis in Liquamen or Zingiberis Rhizoma Recens juice in heat movement by deficiency of blood (eum-heo-hwa-dong) with Perillae Fructus, Mori Cortex and Adenophorae Radix which hwa-dam-ji-hae medicine and sparagi Radix, Liriopis Tuber Schizandrae Fructus which is bo-eum medicine in a cough by deficiency of blood(eum-heo-hae-su). Also it followed in condition and the honey little quantity alcoholic beverage it put in and with the urine it drinks it did. The case which the skin bursts Injury by biting. The eye comes to be red and smart in consequence of the fact that it swells, it pastes the warm urine in the wound region. In consequence of the fact that beriberi disease or to the case which is fed up the finger, it soaks the wound region in the urine. It was used in the external medical therapy which is various even on the thing outside which it drinks. It does not use or must use very prudently to person who has deficiency of gi and blood, weak stomach, not heat and fake heat.