• 한국식품과학회지
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• 제29권6호
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• pp.1213-1221
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• 1997

올리고당이 가래떡의 조직감변화에 미치는 영향을 알아보기 위하여 당 조성이 다른 3가지 올리고당류 (M75, HL, G4)를 쌀가루에 고형분대치로 10% 까지 첨가하여 제조한 후 실온$(25^{\circ}C)$과 냉장$(4^{\circ}C)$ 조건하에서 5일간 보관하연서 조직감의 변화를 기계적으로 측정하였다. 가래떡의 조직감특성은 사용된 올리고당의 종류, 첨가농도, 보관온도 및 보관기간에 따라 유의적인 차이(p<0.0001)를 나타내므로 이들이 모두 가래떡의 견고성, 응집성, 탄성, 검성 및 씹힘성에 영향이 있음을 나타내었다. 모든 시료는 올리고당을 첨가하였을 때, 올리고당을 첨하지 않은 경우보다, 올리고당의 종류나 보관온도에 관계없이 시간경과에 따라 낮은 조직감 변화를 보였으며, 당농도가 증가할수록 조직감의 변화는 감소하는 경향으로 가래떡의 관능적 품질의 안정화에 효과를 보였다 특히 DE값이 높은 M75및 HL이 G4보다 노화억제에 더욱 기여하였으며 isomaltose 및 panose의 함량이 높은 HL이 maltose가 주성분인 M75보다 노화억제효과가 더 높았다. 호화된 전분젤을 $4^{\circ}C$에서 7일간 저장한 후 DSC를 이용하여 전분의 노화현상을 측정한 결과, 올리고당을 첨가했을 때 호화개시온도가 처음보다 낮아졌으며, 올리고당의 첨가농도가 증가함에 따라 재결정도는 낮은 비율을 나타냈다. 올리고당의 종류중 maltotetraose가 주성분인 G4보다 이당류, 삼당류가 주성분인 M75와 HL의 노화지연효과가 큰 것으로 나타났고, 특히 HL은 5%첨가로도 약 15%의 높은 전분 재결정화 억제효과를 나타내므로 조직감 측정 결과와 비교적 일치된 결과를 보였다.

• 한국식품영양과학회지
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• 제12권2호
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.

• Applied Biological Chemistry
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• 제44권2호
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• pp.88-91
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• 2001

단감의 이용성 중대를 위하여 단감을 첨가한 조청을 제조하여 그 특성을 조사하였다. $55^{\circ}C$에서 행한 당화공정에서 1시간 간격으로 엿기름의 amylase의 역가를 측정한 결과 당화 3시간째에 효소의 역가가 10,466 Unit로 가장 높은 활성을 보였고 당화과정이 끝나는 배양 4시간에서의 amylase의 활성은 7,000 Unit이었다. 반면, 당화 초기에서는 낮은 효소활성을 보였는데, 이것은 초기의 당화액의 온도가 낮은 것에 기인한 것으로 보여진다. 단감 첨가에 따른 조청의 품질 특성을 조사하기 위해서 단감 첨가 비율별(멥쌀 : 단감; 10 : 0, 7 : 3, 5 : 5, 3 : 7)로 시료를 제조하여 가용성 고형분함량, 환원당량(maltose함량), HPLC를 이용한 유리당 함량을 측정하였고, 관능검사를 실시하였다. 가용성 고형분 함량은 단감 첨가량이 증가할수록 감소하였고, 단감 무첨가 조청에서 $58^{\circ}Brix$로 가장 높을 값을 보였고, 환원당량값과 유리당의 함량에 있어서도 단감 첨가량이 증가할수록 그 간이 감소하였지만 감소량이 크지는 않았다. 관능검사에 있어서는 단감 첨가량이 가장 맡은 시료구(멥쌀 : 단감; 3 : 7)에서 전체 항목에서 좋은 점수를 획득하였다.

• 한국식품저장유통학회지
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• 제23권6호
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• pp.804-810
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• 2016

본 연구는 4종의 시판품과 자체 개발하여 위탁 생산한 시제품 등 총 5종의 쌀 조청을 대상으로 품질 특성을 비교 조사하였다. 시제품의 총고형분, 환원당과 포도당 당량은 각각 $80^{\circ}Brix$, 44.53%와 56.94%로 나타났다. 그리고 시제품의 pH와 적정 산도는 각각 6.25와 0.19%이었으며, 색차는 74.42로 조사된 시료들 중 유의적으로 가장 낮은 값을 나타내었다. 한편 광투과도와 총 폴리페놀은 각각 56.4%T와 108.23 mg GAE/100 g인 것으로 확인되었다. 각종 쌀 조청의 물성 중 부착도는 29.0~66.0 sec 범위였는데 그 중 시제품은 61 sec로 한과 제조용으로 적당한 값을 나타내었다. 각종 쌀 조청의 DPPH 라디칼 소거능은 20.4~50.3% 범위였는데 그 중 시제품이 유의적으로 가장 높았다. 또한 각종 쌀 조청의 환원력은 0.44~0.72 범위였는데 그 중 시제품이 0.72로 가장 높았다. 쌀 조청 제품의 관능검사 결과 색은 6.70~6.80점, 향은 6.00~7.00점을 나타내었다. 맛과 입안촉감의 경우 시판품과 시제품 간에 유의적인 차이를 나타내지 않았다. 종합적 기호도의 경우 엿기름추출액을 첨가하여 제조한 시제품은 시판품에 비해 폴리페놀 함량이 높으나 유의적인 차이를 나타내지 않았다. 따라서 본 연구에서 개발된 쌀 조청 시제품은 한과 제품을 비롯하여 가공식품용으로 이용되기 적합한 것으로 확인되었다. 향후 전통식품인 쌀 조청의 소비 증대를 위해서 쌀 조청 제조기술을 활용한 향미를 개선하는 등 활용도 증진 연구가 더욱 필요할 것으로 사료된다.

• 한국식품영양과학회지
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• 제11권4호
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• pp.37-41
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• 1982

In order to determine the optimal condition for making Yugwa (one of the Korean traditional cake) the textures in various conditions were studied by sensory test and texturometer. The changes of texture and fat content in the cake were measured along the period of storage. The results were as follows: (1) The cake were classified in 3 groups according to the leavening agent used in the procedure, namely refined rice wine (W), distilled liquor (L) and yeast group (Y). It was the refined rice wine group that had been 'the best' by sensory test. Its brittleness $(1.40{\pm}0.27)$ was higher than those of L and Y. (2) Crispness measured by bend test prior to soaking into syrup were 1.19, 1.23 and 1.63 in W, L, Y, respectively. (3) Chemical composition (%dry basis)) of Yugwa leavened with W included 9.3 of moisture, 1.3 crude protein, 6.7 crude lipid, 66.4 carbohydrate and 16.3 crude ash. (4) Brittleness decreased gradually along the period of storage while the rancidity increased. From the 40th days of storage, the change of brittleness and rancidity were marked as well as the scores of sensory test decreased significantly. (5) Content of linoleic acid in Yugwa decreased along the period of storage from 52.5% of total fatty acid on the first day to 10.9% on the 50th days Main fatty acids in Yugwa were oleic acid, palmitic acid and stearic acid, all of which were also decreased in content along the period of storage. One remarkable change was the appearance of an unknown fatty acid with 19.54 of retention time, in 50% of total fatty acid, on the 50th day of storage.

• 동아시아식생활학회지
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• 제23권3호
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• 한국지역사회생활과학회지
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• 제15권2호
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• pp.179-187
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• 2004

The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35\pm1^\circ{C}$ temperature and $73\pm{2%}$ relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik.

• Food Science and Biotechnology
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• 제15권2호
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• pp.298-302
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• 2006

Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at $25^{\circ}C$. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count. Activities of ${\alpha}$- and ${\beta}$-amylases, and neutral and acidic proteases of kochujang added with mustard powder were slightly higher than those of control group. Total accumulative volume of gas produced during fermentation of kochujang without mustard powder (control group) was 5,892 mL/pack, but decreased to 34-99 mL/pack in low-salted kochujang (4 and 6% salt) added with mustard powder. Major gas produced was carbon dioxide (79-80%) with oxygen content less than 1.25%(v/v). Results indicate salt concentration of kochujang could be lowered up to 6-8% by addition of mustard powder without gas formation and quality alteration during distribution.

• 한국식품영양과학회지
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• 제13권4호
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• pp.381-388
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• 1984

The objective of this study was to evaluate the effect of the amount of water and several kinds of sweeteners on the texture such as grain appearance, softness, moistness, chewiness, cohesiveness, gumminess and elasticity of Backsulgi when one manufactures Backsulgi. Different amount of water of 30 ml, 60 ml and 90 ml/350 g of powdered rice and such sweetners as sugar, honey and syrup were employed for the experimental treatments. The evaluation of these results were dependent on statistical data of some scores that were obtained through sensory evaluation and Instron Universal Testing Machine. According to this sensory evaluation, the texture of Backsulgi was more affected by the change of water quantity than that of sweeteners. Judging from the results of Instron Universal Testing Machine, it was found that there were no statistically significant differences in each treatment of the cohesiveness, elasticity and hardness of Backsulgi, but some statistically significant difference was observed in each treatment of the gumminess and chewiness of Backsulgi(p<0.05).

• 한국식품조리과학회지
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• 제29권5호
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• pp.501-509
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• 2013

This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L) and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.