• 한국축산식품학회지
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• 제35권3호
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• pp.277-285
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• 2015

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage.

• 한국식품조리과학회지
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• 제26권5호
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• pp.586-595
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• 2010

This study was conducted to examine the quality characteristics of tofu prepared with Lycii fructus powder(LFP) during storage for 15 days at $5{\pm}1^{\circ}C$. The moisture content, yield rate, tofu whey content and turbidity of soaking solutions of tofu prepared with LFP increased upon the addition of LFP. The pH of tofu prepared with LFP decreased while the acidity increased lightly; however, the acidity of the tofu did not differ significantly according to the level of added LFP. The L value of tofu decreased as the amount of LFP in the formulation increased, whereas the a and b values increased. The color value of tofu prepared with LFP did not depend upon the storage period. The hardness increased significantly with the level of LFP, but it did not differ significantly according to the storage period. The microbial count of tofu prepared with LFP was lower than that of control tofu during the storage period. In terms of overall preference, the preferred tofu contained 1.0% LFP tofu.

• 한국식품영양학회지
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• 제35권2호
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• pp.96-105
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• 2022

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40℃ for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.

• 한국식품조리과학회지
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• 제4권1호
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• pp.65-73
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• 1988

Food procurement practices were assessed in 31 general hospital's dietetics in terms of the level of processing for purchased food. The level of processing before purchase by the institution was noted by a numerical value. a Food Processing Index (FPI). Labor productivity measured in terms of labor minutes per meal served averaged 12.59 minutes. Responsible persons for procurement practices were mostly dietitians, but effective purchasing methods as well as inventory control techniques were not fully systematized. Dietetic directors anticipate the large increase in the use of convenience foods in the future mainly due to the improved labor productivity, and also a highly increasing demand for completely pre-prepared food items (FPI 3). The grand mean of FPI scores for purchased foods in surveyed hospitals was 3.34, which indicates partially pre-prepared to completely pre-prepared food items. Significant negative correlation was found between the grand mean of FPI scores and the number of beds in a hospital.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1230-1236
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• 2009

Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.

• 한국식품저장유통학회지
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• 제21권1호
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• pp.46-54
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• 2014

양파를 첨가한 청국장 제조 가능성을 평가하고, 제조된 시료들을 대상으로 항산화능을 비교하였다. 먼저 양파의 적정 첨가량을 판단하기 위해 노랑콩과 검정콩 각각의 중량을 기준으로 0, 5, 10, 20, 30%가 되도록 양파를 첨가하여 청국장을 제조한 후 관능평가를 실시하였다. 그 결과, 노랑콩과 검정콩 청국장 모두 20% 양파 첨가 청국장이 높은 기호도를 나타냈다. 그래서 20%의 양파를 첨가하여 제조한 청국장을 대상으로 특정성분의 함량 및 항산화능을 비교 평가하였다. 그 결과, 양파를 첨가하여 제조한 청국장이 첨가하지 않은 청국장보다 유의하게 더 높은 총 페놀성 및 flavonoid 함량을 나타냈다. 그리고 DPPH radical-scavenging 활성평가에 있어서도 양파를 첨가하여 제조한 청국장이 첨가하지 않고 제조한 청국장보다 더 높은 radical-scavenging 활성을 나타냈다. 또 쥐 혈장 산화에 따른 CE-OOH 생성 억제능 평가에 있어서도 양파 첨가 청국장 추출물을 투여한 쥐혈장이 양파를 첨가하지 않은 청국장 추출물을 투여한 쥐 혈장에 비해 더 높은 산화 억제능을 나타냈다. 이상의 결과들은 양파에 다량 함유된 quercetin을 포함한 flavonoid들과 발효과정 중 생성되는 다양한 페놀성 화합물들에 의한 효과라 판단된다. 본 연구결과가 국산 양파의 가공시장확대 및 청국장 소비의 저변확대를 위한 기초자료로 활용되길 기대한다.

• Food Quality and Culture
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• 제2권1호
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• pp.43-47
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• 2008

This study examined the quality characteristics of Jeungpyun prepared with different additions of nano-filtered (NF) tofu whey concentrates. The initial pH values of the Jeungpyun batters ranged from 5.64 to 5.78, and decreased to 4.77-4.98 after 4 hours of fermentation at $35^{\circ}C$. The volume and specific volume values of the control Jeungpyun were lower than those of Jeungpyun samples prepared with 1%, 2%, and 3% NF powder. The color of the Jeungpyun became increasingly greenish-yellow as the NF powder level increased. Hardness and brittleness decreased with increasing NF powder content, while cohesiveness and springiness were not significantly different. Sensory evaluations revealed that as the level of NF powder increased, takju smell and sourness increased, but no significant differences were observed for sweetness and moistness between the control and NF powder groups. In terms of overall acceptability, the results revealed that Jeungpyun can be prepared with up to 1% NF powder in place of rice powder and be deemed as acceptable as a control Jeungpyun product.

• Clinical Nutrition Research
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• 제11권1호
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• pp.1-8
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• 2022

Food thickeners are commonly used to prepare thickened liquids for the management of dysphagia. The National Dysphagia Diet (NDD) thickness levels of thickened liquids prepared with commercial food thickeners are known to vary depending on the thickener type, recommended amount of thickener, thickener brand, and preparation instructions. Particularly, detailed preparation instructions must be provided by the manufacturers to achieve the correct thickness levels. However, the rheological information on product labels provided by manufacturers is typically not accurate. Here, various pudding-thick liquids were prepared by mixing commercial xanthan gum (XG)-based thickeners based on the manufacturers' guidelines, and their rheological properties were characterized. Several thickened liquids prepared with four different XG-based thickeners (A-D) marketed in Korea did not meet the pudding-like criterion (> 1,750 mPa·s) based on the NDD guidelines. Significant differences in rheological parameter values (η_a,50, n, and G') were also identified among the various thickened liquids. Only one thickener (thickener A) manufactured in Korea showed optimal results, which satisfied the pudding-thick viscosity range for various food liquids and also showed lower stickiness and enhanced bolus formation ability for easy and safe swallowing when compared to other thickeners (B, C, and D).

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.260-267
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• 2015

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

• 한국식품과학회지
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• 제32권6호
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• pp.1365-1370
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• 2000

천일염이 된장의 품질에 미치는 영향을 검토하기 위해 4종의 소금으로 된장을 제조하면서 pH, 산도, 환원당, 유리당, 아미노태질소, 유리아미노산의 변화를 측정하여 각각의 소금이 된장의 발효에 미치는 영향을 조사하였다. 된장의 품질에 중요한 인자인 아미노태질소는 국내산 천일염 된장이 315.3 mg%, 수입산 천일염 된장은 $265.1{\sim}262.3\;mg%$를 나타냈다. 유리아미노산은 총 17종을 분석하였으며 유리 아미노산 총량은 국내산 천일염 된장이 4,527.6 mg%로 수입산 천일염으로 제조된 된장의 유리아미노산 함량$(2,309.7{\sim}3,118.0\;mg%)$에 비해 상대적으로 높게 나타났다. 중미성 아미노산인 aspartic acid와 glutamic acid 국내산 소금으로 제조한 된장이 62.3%로 수입산 천일염으로 제조한 된장의 아미노산 함량$(43.1{\sim}48.1%)$보다 높게 생성되었다. 수입산 천일염으로 제조한 된장은 고미성 아미노산인 histidine, argine 등이 국내산 천일염으로 제조한 된장 보다 높게 생성되었다.