• Food Quality and Culture
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• 제2권2호
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• 한국식품위생안전성학회지
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• 제27권2호
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• pp.161-168
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• 2012

떡은 수분활성도, pH, 보관온도 등이 미생물 증식에 적합하고 구입 후 별도 조리과정 없이 그대로 섭취하는 식품으로 미생물학적 안전문제를 자주 야기하고 있다. 본 연구는 국내 유통 떡에 문제시되는 미생물학적 위해요인을 제조공정별로 파악하고 그 위생관리 개선방안을 도출하고자 하였다. 3가지 떡 (시루떡, 가래떡, 경단)을 선정하여 원료, 제조공정 및 제조환경에 대한 미생물 오염도 분석을 실시하였다. 8가지 원재료의 오염도 분석결과 일반세균 2.5~4.5, 대장균군 ND~1.9, 진균수 1.2~2.1, B. cereus 1.0~2.1 log CFU/g수준으로 검출되었으며 E. coli, S. aureus, C. perfringens는 검출되지 않았다. 떡의 제조공정별 오염도 분석결과 원료의 불림 분쇄 공정에서 일반세균, 대장균군, 진균, B. cereus의 오염도가 증가하나 증자 후 감소하여 완제품에서 일반세균은 2.2~3.7, 대장균군 ND~1.8 log CFU/g 수준으로 나타났다. 제조환경의 미생물학적 오염도 분석결과 전처리실의 쌀분쇄기, 냉각수조, 펀칭기 등의 설비에서 오염수준이 높게 나타났으며, 전처리실 작업자의 개인 위생이 미흡한 것으로 나타났다. 작업장 공기 오염도 분석결과 청결구역 3곳에서 일반세균 34~46, 대장균군 2.5~7.0, 진균수 14~30 $CFU/plate{\cdot}5min$ 검출되어 권장 낙하세균기준을 초과하는 것으로 나타났다. 본 연구결과 떡의 원재료 및 완제품의 미생물학적 오염수준은 안전하나 제조환경의 오염도는 문제시되는 것으로 나타나 제품의 교차오염 가능성을 내포하고 있는 것으로 사료된다. 따라서 제조 설비 및 표면시설에 대한 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소하고 작업자 위생 관리 교육 프로그램을 선행하여 작업자 개인의 위생 수준 향상, 작업장 내 공기중의 미생물 관리가 함께 이루어지도록 하는 것이 필요한 것으로 여겨진다.

• 한국식품조리과학회지
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• 제27권6호
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• pp.653-659
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• 2011

The aim of this study was to determine the optimum amount of apricot seed powder to add to rice flour in oder to prepare Sulgidduk (traditional rice cakes). As the apricot seed powder level of the Sulgidduk increased, the moisture contents of the samples decreased (40.30~43.46%), and the color of L- and a-values also decreased, while the b-value increased. According to instrumental test results, hardness, springiness, gumminess, chewiness and adhesiveness were all highest in the 0% apricot seed powder sample. The cohesiveness of samples did not show a conclusive relationship with the level of apricot seed powder present. In sensory evaluation results, the 3% and 6% samples received high overall acceptability scores. In conclusion, based on both sensory and instrumental testing, the optimal Sulgidduk mixture consisted of 3~6% apricot seed powder added to rice flour.

• 한국식품조리과학회지
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• 제18권4호
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• pp.381-389
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• 2002

The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.

• 한국식품조리과학회지
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• 제25권2호
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• pp.127-133
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• 2009

The aim of this study was to determine the optimum amount of waxy millet flour (WMF) to add to rice flour in the preparation of Sulgidduk (waxy millet rice cakes). According to the results, increasing the level of WMF in the formulation caused the moisture contents of samples to increase ($37.14{\sim}38.81%$). The L-value decreased with increasing additions of WMF whereas the b-value increased and the a-value did not differ by the addition of the flour. According to the mechanical evaluation results, hardness increased with increasing amounts of added WMF. Adhesiveness, cohesiveness, gumminess, and brittleness did not differ significantly and springiness was highest at the 30% level of WMF. From the sensory evaluation results, the 30% WMF samples received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 30% WMF added to rice flour.

• 한국식품과학회지
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• 제18권4호
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• pp.325-328
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• 1986

감미료의 종류를 달리하여 제조한 백설기의 관능적특성들에서 거친 정도, 견고성, 촉촉한 정도, 조밀도 및 점착성에서 SOR군과 ASP, SAC군들은 서로 간에 뚜렷한 차이를 보였으며 SUC군과 FRU군을 이들의 중간 양상을 띠었다. 백설기의 색깔과 촉촉한 정도는 감미료의 종류에 따라 뚜렷한 차이를 보였으나, 삼킬때의 용이성과 쓴맛에 있어서는 유의적인 차이가 없었다. SUC군은 대부분의 관능적 특성에서 다른 첨가군들의 중간 양상을 띠는 것으로 평가되었다. 또한 Instron을 사용하여 측정한 견고성, 부착성, 응집성및 점착성의 택스쳐 특성들은 현저하게 유의적인 차이를 보였으며 관능검사의 결과와도 유사한 경향을 나타냈다.

• 한국식품조리과학회지
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• 제9권2호
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• pp.99-104
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• 1993

This study was carried out in order to develop supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed chemically. The results are as follows: 1. The developed supplementary foods were 34 kinds and divided into 3 stages. First stage is designed for the babies just beginning to eat pureed vegetables and fruits. Second stage combined the nutritional attributes of both vegetables and meat. Third stage featured tender, bite-size pieces of meats and vegetables that appealed to the most mature tastes of basies. 2. In the production of prepared foods; water, milk, vegetable juice, fruit juice, and soy milk were used as the liquid source; rice, rice starch, chestnut, noodle, potatoes, sweet potatoes, rice cakes as the carbohydrate source; fish, meats soybean curd, beans, eggs, chicken, cow liver as the protein source; and vegetables and fruits were used as vitamin & mineral source. 3. The approximate composition range of the products were 10.91∼24.46% carbohydrate, 0.15∼6.06% protein, 0.092∼7% fat, 0.13∼ 1.37% ash, 0.63∼36.34% calcium, 0.092∼0.48% iron and 0.42∼16.36% vitamin C.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.882-889
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• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

• 한국식품조리과학회지
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• 제15권4호
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• 한국식품조리과학회지
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• 제12권2호
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• pp.166-177
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous millet flour Aspergillus and Penicillium developed in glutinous millet Noti dough from 40th day. The reducing sugar content of glutinous millet Noti was higher than that of the Noti dough during the same period and almost similar as the first day even 90 day storage. The moisture content of glutinous millet Noti was less than 20％. Moisture content of glutinous millet Noti to compare with the common rice cake was from 1/2 to 1/3. While gelatinization degree significantly decreased in the rice cake that did not add malt, glutinous millet Noti did not show decreasing gelatinization degree in comparison with the common rice cake. Overall acceptability was to add 15％ malt and keep 6 hr saccharification time at 60$^{\circ}C$. The hard ness of glutinous millet Noti by Instron measurement was slowly increased after the l0th day. Cohesiveness and elasticity were increased during the period of storage.