• 한국식품과학회지
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• 제29권6호
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• pp.1131-1137
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• 1997

팽창제 종류에 따른 시간별 가스 발생 속도 및 쿠키 텍스쳐에 대하여 살펴보았다. 본 실험에 사용된 가스 발생 장치에 의해서도 가스 발생 속도에 따라 크게 3타입으로 구분할 수 있었으며 이는 소암모늄명반을 제외하고는 문헌의 결과와 일치하였다. 속효성 평창제로는 주석산, 주석영, 후말산, 소암모늄명반이었고 이단 반응성 팽창제로는 산성피로인산나트륨, 무수모노인산칼슘, 소명반이었으며, 지효성 팽창제로는 중탄산암모늄, 중탄산나트륨, 글루코노-델타-락톤, 염화암모늄 등이었다. 제품 팽창률이 가장 높았던 것은 중탄산암모늄이었고 후미 면에서 가장 깨끗한 것은 글루코노-델타-락톤이었다. 팽창률이 높을수록 texture profile graph상에서 multi-peak를 나타내어 brittleness가 뛰어났으며 단순회귀분석에 의해, 팽창률과 brittleness간에 상관관계가 있음을 입증하였다$(r^2=0.8176)$. 중탄산암모늄을 사용한 쿠키 제품의 brittleness가 가장 높았다.

• 한국가정과학회지
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• 제5권1호
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• pp.48-61
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• 2002

This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (2) Jeung-Pyun added fresh yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (3)Jeung-Pyun added dry yeast was 90min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. (4)Jeung-Pyun added instant yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 30$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. 6.Based on sensory evaluation, Jeung-Pyun added fresh yeast was significantry higher than others in color, sweetness, moistness, softness, and overall quality. There was negative significance between milk wine flavor and astrigentness, and yeast flavor.

• 한국식품조리과학회지
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• 제26권1호
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• pp.32-40
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• 2010

This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.

• 한국식품영양과학회지
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• 제23권3호
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• pp.520-529
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• 1994

High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produced good light cake structure, cake batter must retain the many finely divided gas bubbles formed during mixing . Thermal setting of cake structure is mainly caused by starch gelatinization . The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high ratio cake structure after baking , the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength ar all important. The role of ingredients (flour , sugar, proteins, chemical leavening agents, water shortening , and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

• Journal of Dairy Science and Biotechnology
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• 제24권1호
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• pp.53-63
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• 2006

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

• 한국식생활문화학회지
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• 제31권5호
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• pp.411-429
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• 2016

This study introduced "Dongchundang Eumsikbeop" and examined its value as a reference. "Dongchundang Eumsikbeop" is a recipe book from the Head House of Eunjin Song Clan. As the author is unknown, the book is named after where it was found. "Dongchundang Eumsikbeop" records the recipes for 32 total foods, including 12 types of fermented foods, eight types of liquor, and six types of side dishes, etc. In "Jusiksiui", written by the same clan 100 years before, fermented foods account for 15% of its contents. On the other hand, this book assigns 34% of its space to fermented foods. It is assumed that the recipe book must have been compiled according to what households ate the most, as hostesses had to cook for their households due to financial difficulties at the time. In "Dongchundang Eumsikbeop", baking soda and alum were used as leavening agents for confectionery while sugar-based caramelizing was used for making soy sources, implying that modern food techniques were already applied. In short, this book provides a glimpse into the wisdom of hostesses of the Head House who improved recipes to suit changing times while adhering to tradition.

• 한국지역사회생활과학회지
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• 제25권3호
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• pp.363-372
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• 2014

This study was examined the quality characteristics of 20 types of non-sterilized commercial Makgeolli. These samples are classified according to firm size, enterprise Makgeolli(4 samples), prize-winning Makgeolli(6) and local Makgeolli(10). The alcohol contents of Makgeolli was determinded as follows: enterprise Makgeolli(6.18%), local Makgeolli(7.11%), and award-winning( 7.87%). Enterprise Makgeolli(0.24%) showed higher total acidity than award-winning and local Makgeolli(0.21%). In addition, pH levels were as follows: local Makgeolli(3.75), award-winning Makgeolli(3.77), and enterprise Makgeolli(4.09). Enterprise Makgeolli had the lowest sugar content. According to the sensory evaluation, three grades were identified based on balance and taste(5 points). The upper grade(more than 3 points) showed a higher pH, reducing sugar, higher aminoacidity, more soluble solids, and larger color differences than other grades. There were no significant differences in the level of acidity across the grades. The alcohol and volatile acid contents of the upper grade were lower than the middle(2.0-2.9 points) and lower(under 2.0 points) grades. Further research should provide a quality analysis of leavening agents and fermentation conditions, and a sensory evaluation.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.884-890
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• 2011

본 연구에서는 국내 시판되는 비살균 막걸리 8종의 품질 특성을 조사하였다. 막걸리 5종의 알코올 함량은 5.7~5.8%, G $6.7{\pm}0.1%$, D $6.8{\pm}0.2%$, C $7.5{\pm}0.1%$로 각각 분석되었다. 적정산도는 막걸리 C와 D에서 0.5%이상, H에서는 $0.49{\pm}0.02%$로 높게 나타났으며, 나머지는 0.45% 이하로 나타났으며, pH는 시료 간에 큰 차이는 없었다. 환원당 함량은 약 200 mg%정도이며, A와 F는 약 90 mg%로 낮게 나타났다. 유기산 중 malic acid는 막걸리 A와 G에서만 검출되었으며, acetic acid는 C와 D에서 높게 나타났다. 유리당 중 fructose와 sucrose는 검출되지 않았으며, glucose 함량은 막걸리 G에서 $335.1{\pm}40.3$ mg%로 가장 높게 나타났다. Maltose 함량은 막걸리 E($73.5{\pm}1.8$ mg%)를 제외하고는 $23.5{\pm}1.0{\sim}45.0{\pm}1.1$ mg%로 비슷하게 나타났다. 알코올 성분으로는 1-propanol, 2-methyl-1-propanol 및iso-amylalcohol이 검출되었으며, 함량은 0.4~0.5 mg/mL로 탁주규격에 적합하였다. 이상과 같이 막걸리의 이화학적 특성을 비교하였으며 발효제, 담금조건, 담금유형별에 따른 품질분석에 관한 연구가 요구되었다.