• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.706-712
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• 2011

This study was carried out to investigate the quality characteristics and microbiology of the simple preprocessed food julienne white radish and pear during storage at $4^{\circ}C$ and fordevelopment of a standard recipe. Total aerobic bacteria level were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear, and $3.00{\pm}0.14$ log CFU/g in julienne white radish (control). Coliform counts were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear and $1.84{\pm}0.17$ log CFU/g in julienne white radish. Low levels of coliform and total aerobic bacteria were detected. pH values of julienne white radish and pear increased significantly after 3days, whereas that of control increased significantly after 1day. Lightness and redness decreased during storage, whereas yellowness increased significantly during storage. During storage, hardness of julienne white radish and pear decreased after 3days, whereas that of julienne white radish decreased after 5days. According to sensory evaluation, 70% julienne white radish and 30% julienne pear showed higher score in term of taste, harmony of ingredient, harmony of sauce and overall preference. Consequently, 70% julienne white radish and 30% julienne pear was determined to the best formula and a maximum storage period of 3 days was showned to be optimal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1656-1663
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• 2013

Processing conditions of mackerel sausage were optimized for number of washes (0, 1, 2, and 3 times) and percentages of various additives: salt (1, 1.5, 2, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar (1, 2, 3%), and corn starch (1, 3, 5%). The whiteness of mackerel sausage significantly increased with increasing washing time, but the whiteness of mackerel sausage prepared with additives did not show large differences. Conditions consisting of two washes, 2% salt, 2% sugar, and 5% corn starch showed the highest hardness and gel strength, whereas the group supplemented with phosphate complex showed no considerable differences compared to the control. In the sensory evaluation, the mackerel sausage prepared with two washes compared to the control scored higher for color, aroma, and overall preference. In addition, mackerel sausage supplemented with 2% salt, 2% sugar, and 5% corn starch scored highest in overall preference. There was no significant difference in mackerel sausage supplemented with phosphate complex. Therefore, these results suggest the optimal conditions for improving the texture and sensory properties of mackerel sausage were two washes, 2% salt, 0.5% phosphate complex, 2% sugar, and 5% corn starch.

• Journal of Intelligence and Information Systems
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• v.17 no.2
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• pp.109-117
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• 2011

The exhibition industry, as technology-intensive, eco-friendly industry, contributes to regional and national development and enhancement of its image as well, if it joins cultural and tourist industry. Therefore, We need to revitalize the exhibition industry, as actively holding an exhibition event. However, to attract a number of exhibition audience, the work of enhancing audience satisfaction and awareness of value for participation should be prioritized after improving quality of service within exhibition hall. As one way to enhance the quality of service, it is thought that the way providing personalized service geared toward each audience is needed. that is, if audience avoids the complexity in exhibition space and it affords them service to enable effective time and space management, it will improve the satisfaction. All such personalized service affordable lets the audience's preference on the basis of each audience profile registered in advance online grasp. and Based on this information, it is provided with exhibition-related information suited their purpose that is the booth for the interesting audience, the shortest path to go to the booth and event via audience's smart phone. and it collects audience's reaction information, such as visiting the booth, participating the event through offered the information in this way and location information for the flow of movement, the present position so that it makes revision of existing each audience profile. After correcting the information, it extracts the individual's preference. hereunder, it provides recommend booth and event information. in other words, it provides optimal information for individual by amendment based on reaction information about recommending information built on basic profile. It provides personalized service dynamic and interactive with audience. This paper will be able to provide the most suitable information for each audience through circular and interactive structure and designed smart-phone application supportable for updating dynamic and interactive personalized service that is able to afford surrounding information in real time, as locating movement position through sensing. The proposed application collects user‘s context information and carrys information gathering function collecting the reaction about searched or provided information via sensing. and it also carrys information gathering function providing needed data for user in exhibition hall. In other words, it offers information about recommend booth of position foundation for user, location-based services of recommend booth and involves service providing detailed information for inside exhibition by using service of augmented reality, the map of whole exhibition as well. and it is also provided with SNS service that is able to keep information exchange besides intimacy. To provide this service, application is consisted of several module. first of all, it includes UNS identity module for sensing, and contain sensor information gathering module handling and collecting the perceived information through this module. Sensor information gathered like this transmits the information gathering server. and there is exhibition information interfacing with user and this module transmits to interesting information collection module through user's reaction besides interface. Interesting information collection module transmits collected information and If valid information out of the information gathering server that brings together sensing information and interesting information is sent to recommend server, the recommend server makes recommend information through inference with gathered valid information. If this server transmit by exhibition information process, exhibition information process module is provided with user by interface. Through this system it raises the dynamic, intelligent personalized service for user.

• Food Science and Preservation
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• v.20 no.6
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• pp.810-817
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• 2013

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter's color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1364-1373
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• 2015

The purpose of this study was to determine the optimum sodium concentration (0~8%), soaking time (4~20 min) and storage time (0~60 day) for preparation of persimmon jangachi with kochujang sauce using response surface methodology. Physicochemical properties (salinity, pH, Hunter's color value, cutting force, and sensory evaluation) of persimmon kochujang jangachi were analyzed during storage at $20^{\circ}C$ for 60 days. When the proximate composition of persimmon was analyzed, moisture content, crude protein content, crude lipid content, and crude ash content were 85.41%, 0.51%, 0.22%, and 0.20%, respectively. For persimmon kochujang jangachi manufactured with different sodium concentrations, soaking times, and storage times, salinity, pH, Hunter's color value of L, a, and b, color, flavor, taste, texture, and overall preference were represented by a quadratic model. Cutting force was represented by a linear model pattern. In conclusion, the optimal formulation for persimmon kochujang jangachi, as assessed by numerical and graphical optimization methods, was a sodium concentration of 6.91%, soaking time of 11.36 minutes, and storage time of 25.18 days.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.96-106
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• 2004

Response surface methodology (RSM) was applied in roasting processes of perilla leaves to develop a high quality perilla leaf tea. The Hunter color parameters and electron donating ability were monitored to optimize organoleptic properties of perilla leaf tea. The roasting processes were based on the central composite design with primary variables-roasting temperature $(140{\sim}220^{\circ}C)$, time $(5{\sim}25)$, and reaction variables-sensory test, electron donating ability. From the variables, the roasting condition was optimized using statistical analysis system (SAS) program as developing the functional tea using perilla leaf. Hunter color L and b values of the powdered samples increased with the roasting processes, but Hunter color a value decreased. Electron donating ability was influenced by roasting temperature (p<0.01) and time (p<0.01), and optimum condition selected was at $220^{\circ}C$ for 15 min with coefficient of determinations $(R^2)$ above 0.98. After preference test of perilla leaf tea using parameter of taste, color, and flavor, we can estimate that the optimal roasting condition of preilla leaf for function tea manufacturing are $210{\sim}220^{\circ}C$ for $10{\sim}20$ min by response surface methodology (RSM). Tyrosinase, xanthine oxidase and electron donating ability were 10.14, 14.37 and 59.19% of perilla leaf tea.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.179-188
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• 2013

This study was performed to examine the quality characteristics of goami baked yackwa. To determine the optimal amount of wheat flour for goami powder yackwa((100, 80:20, 60:40, 40:60, 20:80, 100), the measurement of weight, hardness, moisture contents, color value and sensory evaluation were carried out(yackwa dough 14g: 12mm to the height of the mold was formed, Baked conditions: $160^{\circ}C$, 20Min., Dip conditions: $60^{\circ}C$, 30Min.). As a result, weight after baked or dipped in syrup were heavier when made with 100% of wheat flour yackwa. The moisture contents and hardness were the highest in 100% goami yackwa. L-values, a-values and b-values were also the highest in 100% goami yackwa. In a sensory evaluation, the overall preference were the highest in 100% goami yackwa and 100% wheat flour yackwa. From these results, goami was shown to be possible to make high quality yackwa.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.156-167
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• 2012

The purpose of this study is to examine the structural elements of HMR in Korea foods and explore the way HMR products using Korean foods can be developed at this time of increased interest. Through an investigation of its importance by attributes and their partial values, hypothetical HMR products using Korean foods were estimated. In order to develop the optimal HMR goods of Korean food, a preference survey was conducted after selecting 9 profiles using conjoint analysis with orthogonal design, and 4 holdout sets were generated and used for cross-validity authorization and reliability of the model. The results of this study showed that customers put cooking levels, menu price, and the location of purchase into importance when selecting HMR products of Korean foods. They preferred to eat the products after sufficiently heating them and buy the products sold online and through home shopping programs, with the price range of 10,000 won and over. It was concluded that more customers can be attracted if a variety of HMR products using Korean foods which can be prepared readily anywhere and at any time are developed.

• Journal of Life Science
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• v.26 no.11
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• pp.1269-1274
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• 2016

The oyster is called "milk of sea" which is abundant in taurine, glycogen, cellenium. It could be used in making natural source. Recently, consumers have more interest in natural source because of their diverse preference and its special taste. The goal of this study is to optimize maillard reaction condition for manufacturing natural seasoning using oyster and oyster cooking drip hydrolysate. The result was judged by browning degree and pyrazine, which is flavor components when food heating. Hydrolysate and sugar react according primarily to type of sugar - glucose, xylose and fructose. Xylose was selected as best sugar of browning degree. In the case of sugar contents, all conditions over 1% of sugar contents are almost same. Therefore, the lowest 1% of sugar was selected as appropriate condition. According to the reaction with different temperature, browning degree and pyrazine contents had been increased over $60^{\circ}C$, but the product at $120^{\circ}C$had off-flavored. So, $100^{\circ}C$ is the best condition for the browning reaction. And in accordance with different reaction time, after 6 hours, there was no change in pyrazine and browning reaction. Therefore, to manufacture natural seasoning source, it is optimal to react xylose for maillard reaction at $100^{\circ}C$ for 6 hr with hydrolysate of oyster and oyster cooking drip.