• 한국식품저장유통학회지
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• 제13권3호
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• pp.337-343
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• 2006

본 연구는 국내에 널리 분포되어 있는 감잎을 냉풍건조시켜 분말화하여 첨가한 냉면의 반죽과 숙면의 품질특성을 분석하였다. 수분결합능력은 무첨가구와 감잎 분말첨가구간의 차이는 없었으며, 아밀로그래프 상에서 호화개시온도와 최고점도 도달시간은 감잎분말 첨가량이 늘어날수록 증가하였고, 최고점도와 최종점도는 첨가량이 늘어날수록 감소하였다. 면의 조리적성에서 조리 후의 무게는 무첨가구가 가장 낮았으며 감잎분말 첨가량이 늘어날수록 증가하였고, 감잎분말 첨가량에 따른 부피 차이는 나타나지 않았다. 조리 손실율과 탁도는 무첨가구가 가장 낮았으며, 감잎분말 첨가량이 늘어날수록 감소하였다. 숙면의 색도는 무첨가구의 L값과 a, b값이 가장 높고, 감잎분말 첨가량이 늘어날수록 낮아졌다. 색차는 감잎분말 첨가량이 늘어날수록 증가하였으나 6, 8, 10%에서의 색차는 변화가 없었다. 조리면의 조직감은 측정한 결과 hardness, adhesiveness, cohesiveness, springess, gumminess의 값은 감잎 첨가량이 증가할수록 갈이 감소하였다. 관능 검사결과는 color, flavor, texture, taste, overall acceptance 모두 무첨가구가 가장 낮은 점수를 받았으며 4% 첨가구가 가장 높은 점수를 받았다. 이화학적, 관능적 품질 특성을 종합한 결과 산업화를 위한 냉면에 감잎을 첨가한 4%가 가장 우수한 결과를 나타내었다.

• Journal of Ecology and Environment
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• 제41권8호
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• pp.213-222
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• 2017

Background: This study was conducted to assess the physicochemical water quality and the altitudinal distribution of low-temperature and mountain epilithic diatom (LTMD) community in Buk and Hangae streams that are located in Seorak Mountain with the height of 1708 m in Korea. And the community characteristics of LTMD found in the Buk and Hangae streams were compared to that of LTMD from the Han River system. Results: The physicochemical water qualities of Buk and Hangae streams were determined to be very clean. As a result of analyzing the community composition, 135 taxa of epilithic diatoms were determined, and 22 taxa appeared including Hannaea arcus var. subarcus which are known to have low-temperature and mountain ecological characteristics in the literatures. The relative frequencies of LTMD were 37.0~0.9% range from the upper to lower regions. Although Diatoma tenuis, Eunotia minor, and Gomphonema affine are known to be ubiquitous in streams and lakes, in this research, the three taxa were added into low-temperature and mountain epilithic diatom, since D. tenuis and E. minor appeared only in altitudes above 600 m, and G. affine had the highest relative frequency during spring and fall in altitudes above 700 m, when water temperature was around $10^{\circ}C$. Conclusions: Among the 24 taxa of low-temperature and mountain epilithic diatom (LTMD) (including the 3 taxa added in this study), 14 taxa (Diatoma hyemalis, D. mesodon, D. tenuis, Hannaea arcus, H. arcus var. subarcus, Ulnaria inaequalis, Eunotia bilunaris, E. implicata, E. minor, E. muscicola, E. silvahercynia, E. septena, Delicata delicatula, and Gomphonema affine) represented the characteristics of LTMD very well; they grow best in water temperatures below $15^{\circ}C$ in Buk and Hangae streams and Han River system.

• 한국조리학회지
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• 제18권3호
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• pp.215-226
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• 2012

본 연구는 쌀가루 첨가량을 달리하여 울금 쿠키를 제조한 다음 이화학적 및 관능적 품질 특성을 조사하였다. 쿠키 반죽의 밀도는 대조군이 1.32로 가장 높았고 유의적인 차이가 있었다. 쿠키 반죽의 pH는 쌀가루 첨가량이 증가함에 따라 증가하는 경향을 보였다. 쿠키의 수분함량은 쌀가루 첨가량이 증가함에 따라 증가하였다. 쿠키의 퍼짐성 지수는 쌀가루 첨가군이 유의적으로 감소하였다(p<0.001). 쌀가루 첨가 울금 쿠키의 DPPH radical 소거능을 측정한 결과 대조군(58.72%)보다 쌀가루 첨가군(59.26~61.41%)이 유의적으로 높았다(p<0.001). 쿠키의 색도에서 명도 L값은 쌀가루 첨가량이 증가할수록 증가하였으나(p<0.001) 적색도 a값과 황색도 b값은 쌀가루 첨가량이 증가할수록 낮아졌다(p<0.001). 쿠키의 경도(hardness)는 쌀가루 첨가군보다 대조군이 더 높았다(p<0.001). 쿠키의 외관, 향, 맛, 조직감 및 전반적인 기호도에서 관능평가 점수가 쌀가루 50% 첨가군, 75% 첨가군 순으로 높게 나타났다. 이와 같은 결과 울금을 이용한 쌀쿠키 제조에 있어서 쌀가루 첨가비율은 50~75%가 최적의 배합비율로 사료된다.

• 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.

• 한국축산식품학회지
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• 제34권4호
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• pp.415-422
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• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

• 동아시아식생활학회지
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• 제8권4호
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• pp.469-480
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• 1998

This study was carried out in order to investigate the processing adaptability of Jeung-pyun. We used rice materals that were developed domestically for improving the utilization of rice. Six cultivars (Ilpoombyeo, Hwasungbyeo, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1, Hyangmibyeo 2) of rice were used for making Jeung-pyun. In physicochemical properties of rice, Hwasungbyeo had the highest amylose content (20.4%) and Hyangmibyeo 2 had the lowest one(14.9%). Lipid content was 0.23%(Daeribbyeo 1)-0.43%(Ilpoombyeo), protein content was 7.94%(Ilpoombyeo) -8.43%(Dasanbyeo), and ash content was 0.15%(Hyangmibyeo 2)-1.24% (Daeribbyeo 1). In volume and specific volume of the 3 hour fermented Jeung-pyuns, Ilpoombyeo, Hwasungbyeo, Hyangmibyeo 2 were higher, but in the 7 hour fermented Jeung-pyuns, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1 were higher, In the sensory evaluation of the test Jeung-pyuns, the overall quality of the 3 hour fermented Jeung-pyuns was not significantly different among the rice cultivars, whereas in the 7 hour fermented Jeung-pyuns Hyangmibyeo 2 had the lowest values. When the 7 hour fermented Jeung-pyuns were stored at 2$0^{\circ}C$, the hardness and brittleness of Jeung-pyuns were respectively increased, the cohesiveness was respectively decreased. The elasticity was not significantly different among the rice cultivars with storage days, and the gumminess was significantly difference between rice cultivars, respectively increasing during storage, but Hyangmibyeo 2 was the lowest, not increased. In insturmental characteristics of Jeung-pyuns, the hardness was correlated with amylose content and the brittleness and gumminess were highly correlated with the hardness.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.185-185
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• 2017

In previously study, we evaluated seed germination for longevity derived from a cross between 'Ilmi' and 'Dharial', a weed rice collected in Bangladesh. The strong germination trait originated from 'Dharial' was incorporated into 'Ilmi', through backcross method. The germination ratio was evaluated after two years of room temperature storage conditions. A high germination ratio of 80.5% in donor plant of 'Dharial' and 77.3% in an introgression lines was observed based on the two years of storage while the recurrent japonica cultivars, 'Ilmi' was failed in germination. In this study, we investigate changes in physicochemical properties of 'Ilmi' and introgression lines (ILs) stored at room temperature. We analyzed germination rate, texture of cooked rice, toyo glossiness value, pasting properties, amylose content, protein content and ${\alpha}-amylase$ content of 'Ilmi' and 5 introgressions every 4 months on the room temperature condition. Seed germinations were decreased by storage periods. Three ILs germination rate was slowly decreased more than 'Ilmi' and 2 another ILs after 4 months. Toyo glossiness value of 'Ilmi' and three ILs were no difference, but, 2 ILs gradually decreased every 4 months at storage periods. Pasting properties were affected by storage temperatures and periods of 'Ilmi' and ILs. The increase at breakdown was observed but setback was decreased by storage periods. Amylose content and protein content were no significant difference at storage periods, respectively. The ${\alpha}-amylase$ content was gradually increased during the storage periods. The introgression line could be useful to increase longevity and maintain quality during storage of japonica rice seed.

• 한국식품조리과학회지
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• 제30권4호
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• pp.428-434
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• 2014

Physicochemical properties, sensory characteristics, and consumer acceptability of cookies produced with oat and barley powder were evaluated. Oat and barley powder was incorporated into cookie dough at 6 levels: oat : barley = 100:0 (S1), 80:20 (S2), 60:40 (S3), 40:60 (S4), 20:80 (S5), 0:100 (S6) and control. pH of the cookie dough was lowest in the S6 group and highest in the control, S1, S2, and S3 groups. There were no significant differences in density. The spread ratio and loss rate of cookies increased significantly with an increase in content of barley powder. The leavening rate of the S1 cookie group was the lowest. With regard to color, the a-values and b-values of cookies increased with a rise in content of oat powder, and the L-value increased with an increase in barley powder content. Analysis of cookie texture showed that hardness was highest in the S6 group with barley and lowest in the S1 group, but there was no significant difference between the control group and other experimental groups. In the sensory evaluation of cookies, there was no significant difference between the control and experimental groups in roasted nuttiness and sweetness. In overall acceptance of cookies, S6 was the least acceptable and S1, S2, and S3 were the most acceptable. Results suggest that oat powder is a suitable ingredient for increasing the functionality of cookies and consumer acceptability.

• 한국축산식품학회지
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• 제30권5호
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• 한국환경과학회지
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• 제9권3호
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• pp.253-259
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• 2000

The purpose of this study is to investigate the physicochemical characteristics of salinization of groundwater at the estern area of Cheju island. For this purpose, the major ions of groundwater, spring water are analyzed. The concentration of $Cl^-$ and Na^++K^+$/ contained in the groundwater at near the coastline are higher than those at inland area away from the coastline. The water quality components of groundwater observed at this area can be classified into 4 types such as Na-Cl, $HCO_3, Na-Cl-HCO_3$ and Ca-HCO$_3$. The concentration ratio of $SO_4^1 to Cl^- is 0.1354(R^2=0.972)$ at this area. This value is very similar with Dittomer's ratio of 0.13. For Na^+, K^+, and Mg^{2+}/ versus Cl^-$, their ratios also show a significant relationship between sea water and groundwater in this area. From the chloride-bicarbonate ratio, it can be estimated that the intrusion distance of seawater from coastline to inland area is 2.8km at Onpyung-Nansan, Sangdo and Pyungdae areas, and 5.4km at Kosung-Susan area. The mixing ratio between seawater and fresh water by the intrusion of seawater is decreased with the distance toward inland from coastline. This ratio(fresh water : seawater) is 80:20 in spring water adjacent the coastlines, Onpyung area and 99.8:0.2 in the well at No.3 of Susan located at inland away from the coastline. The concentration of $Na^+$ observed at field is 25~45% lower than that theoretically calculated by this mixing ratio. Based on the data of EC, the equipotential line of 500$\mu$mhos/cm is located at 4~5km poing at Kosung-Susan area and 2.5km point at the other area. The equation of correlation between $Cl^-$ concentration and EC values is $Cl^-$=0.1927EC-16.683 for the area lower than 500 $\mu$mhos/cm and $Cl^-$=0.2773EC for the area beyond 500 $\mu$mhos/cm.