• 한국식품조리과학회지
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• 제27권1호
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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.

• 한국식품조리과학회지
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• 제30권3호
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• pp.317-324
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• 2014

본 연구는 여러 가지 과열증기 처리 조건이 닭 가슴살의 물리화학적 품질 특성과 관능에 미치는 영향을 분석하고, 이를 바탕으로 과열증기를 이용한 닭 가슴살의 최적의 조리 조건을 설정해 보고자 하였다. 일반적으로 많이 사용하는 전기 오븐 구이와 비교했을 때 과열증기 처리군 중 스팀 온도 $330^{\circ}C$에서 8분과 $350^{\circ}C$에서 6분 처리한 군에서 중량 손실률이 적고, 적절한 수분 함량을 나타냈으며, 질감에 있어 경도, 깨짐성은 낮고 탄력성이 높게 나타났고, 관능평가에서도 모든 항목에서 기호도가 높게 평가되었다. 따라서 닭 가슴살 조리에 과열증기 기술을 적용할 경우 일반적인 전기 오븐 구이와 비교했을 때 조리시간을 단축하고 품질과 기호도가 우수한 제품을 생산할 수 있을 것으로 사료된다.

• 동아시아식생활학회지
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• 제17권1호
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• pp.118-124
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• 2007

Sulgidduk is a steamed 'Dduk' that is made from rice flour mixed with various ingredients. It is steamed in an earthenware steamer according to a particular procedure. Soyflour Sulgidduk was prepared with two types of soyflour(yellow, and black). This study was carried out to improve the quality of Sulgidduk. The quality was affected by not only the ratio of the ingredients, but also by the amount of soyflour. The results of these experiments can be summarized as follows. As the amount of soyflours(yellow and black) increased 10 %, 20 %,30 %, and 40 % into the control recipe, it was found that the overall rheological properties, such as hardness, gumminess, brittleness, cohesiveness, and springiness, of Sulgidduk decreased. The L-value of the color decreased as more soyflour was added into Sulgidduk but the b-value increased. When the same amount of black soyflour was added to Sulgiddut addition of black soyflour produced lower lightness than yellow soyflour addition. Yellow soyflour addition into Sulgidduk yielded a higher a-value, closer to red. As the results of sensory evaluation, following to the added amount of soyflour, the sensory degree of flavor, moistness, and chewiness of Sulgidduk decreased. The addition of 20 g soyflour resulted in the best overall quality based on sensory evaluations. Therefore the optimum recipe of Soyflour Sulgidduk was obtained as follows; 20 g(20%) soyflour, 80 g rice, and 20 mL water.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• 한국식품과학회지
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• 제34권5호
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• pp.799-804
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• 2002

본 연구에서는 생후 9-12개월 된 영아에게 재 수화시킨 후 숟가락으로 떠서 먹일 수 있는 비교적 입자가 큰 알갱이 형태의 이유식용 냉동건조 당근의 최적 건조조건을 결정하였다. 이를 위하여 가열판 온도와 압력을 달리하면서 당근을 냉동 건조시킨 후, 냉동건조시간과 물리적 특성 및 관능적 특성을 측정하였다. 냉동건조시간은 가열판 온도가 높고 압력이 높을수록 감소하였다. 관능적 특성 중 당근의 색, 연한 정도 및 당근의 향미는 가열판 온도가 감소함에 따라 증가하였다. 또한 압력은 냉동 건조 당근의 관능적 특성에 큰 영향을 주지 않았다. 이유식용 냉동 건조 당근의 제조 시 바람직한 특성을 가능한 한 최대로 하면서 건조시간은 가능한 한 최소로 할 수 있는 최적조건은 가열판 온도는 $43^{\circ}C$, 압력은 700 micronHg로 결정되었다.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• 한국식품영양학회지
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• 제27권4호
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• 한국식품위생안전성학회지
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• 제1권1호
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• pp.39-46
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• 1986

Comparison of ethylene oxide(E.O) fumigation and gamma irradiation on the sterilization, microbiological, physicochemcial and sensory quality of dried fishery products (shucked shellfish and mussel powder) were investigated. The viable cell count of mesophilic total bacterial was reduced by over 2 to 3 log cycles with irradiation of 3 to 5 kGy, and those samples were completely sterilized by irradiation dose of 7 to 10 kGy. In view of reduction of microorganisms, D10 value of each samples were ranged from 1. 36-1. 46 kGy. fungi, mesophilic spores, acid tolerant bacteria and coliforms were sterilized at 5 to 7 kGy irradiation but E.O. fumigation proved insulfficient to eliminate the mesophilic total bacteria and fungi. In the physicochemical and sensory quality of samples, such as the amino acid, TBA value, TMA-N, color difference and overall acceptability irradiated sample with optimum dose was similar to those of the nonirradiated sample, while E.O. fumigated sample was remarkably deteriorated in the physicochemical and sensory quality of samples.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.859-866
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• 2005

The purpose of this study was to investigate the effects of the addition of various concentrations of antler powder on the physicochemical and sensory characteristics of mango jelly As for pH and viscosity of the mango jelly, antler powder added group showed higher pH and viscosity than that of control group. As for turbidity, absorbance increased significantly(p<.001) by the addition of antler while permeability decreased. The syneresis increased with the passage of time. According to sensory evaluation, Sleekness showed the highest by adding $0.2\%$ antler powder in mango jelly. The hunter color L and b value decreased significantly(p<.001) by adding antler powder. The mechanical properties such as hardness, springiness, cohesiveness and brittleness were highest by adding $1.0\%$ antler powder while gumminess was highest by adding $0.2\%$ antler powder in mango jelly. Overall quality, taste, appearance, texture were most superior by adding $0.2\%$ antler powder in mango jelly. From these test results, the optimum recipe for mango jelly added with antler powder was $0.2\%$ of antler powder, $10\%$ sugar, $\2%$ agar and 351.2ml of mango juice.

• 한국식생활문화학회지
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• 제25권2호
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• pp.216-224
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• 2010

This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.