• 한국식품영양학회지
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• 제28권1호
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• pp.153-159
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• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.

• 한국유기농업학회지
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• 제23권2호
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• pp.301-309
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• 2015

본 연구에서는 무농약 산머루 즙의 양을 각각 50 g, 100 g, 150 g, 200 g 수준으로 다르게 첨가하여 양갱을 제조하고 색도, 당도, 기계적 조직감, 관능평가를 조사하였다. 무농약 산머루 양갱의 색도는 명도(L)값과 황색도(b)값이 무농약 산머루 즙의 첨가농도가 증가할수록 감소하였으나, 반대로 적색도(a)값은 증가하는 경향을 나타내었다. 당도는 대조군이 2.31 Brix로 가장 낮게 나타났으며 무농약 산머루 즙의 첨가량이 증가할수록 당도가 점차 높아져 유의적인 차이를 보였다. 기계적 조직감은 무농약 산머루 즙의 첨가량이 증가할수록 경도는 증가하는 경향을 나타냈지만, 탄력성, 응집성, 점착성, 씹힘성 등은 모두 감소하는 경향을 나타내었다. 관능검사 결과는 색, 향, 맛 등의 전체적 선호도에서 무농약 산머루 즙 150 g 첨가군이 가장 높은 점수를 얻었다.

• 동아시아식생활학회지
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• 제15권6호
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• pp.759-765
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• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• 한국식품영양과학회지
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• 제23권1호
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• pp.62-67
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• 1994

본 연구에서는 나물로 가장 많이 사용되는 시금치중 겨울철 비닐하우스 제배 시금치를 데치는 물량과 시간의 변화, 소금의 첨가량(0.5%, 1%, 2%, 3%)에 따른 성분의 변화를 알아본 것으로 그 결과는 다음과 같다. 생 시금치의 일반성분으로는 수분 92.84%, 조단백질 3.0%, 조지방 0.5%, 조회분 1.0%이었다. 비타민 C는 12.88mg%, 인 46.38mg%, 칼슘 37.95mg%, 수산은 710mg% 함유하엿다. 데치는 방법중 데치는 시간과 물량이 증가할수록 대체로 성분의 함량이 감소하였으므로 최대의 영양소를 보존하기 위해서는 가장 적은 물량으로 짧은 시간 처리하는 것이 좋을 것으로 생각된다. 특히 수산함량은 347mg%로 51.1%까지 감소하여 감소폭이 가장 컸다. 데친액에 용출된 환원당 함량은 3.1mg%~4.5mg%로 나타났다. 소금의 첨가량을 달리하여 데친 경우 소금을 첨가하지 않은 경우보다 비타민 C는 오히려 1% 소금 첨가시 그 함량이 13.75 mg%로 61%까지 증가하여 가장 높게 나타났다. 그러나 칼슘과 인의 함량은 약간 감소하였으나 소금 농도간에는 서로 큰 차이가 없었다. 환원당 함량에서도 거의 차이를 보이지 않았다.

• 한국식품조리과학회지
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• 제15권4호
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• pp.370-376
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• 1999

고춧가루 공장에서 폐기물로 발생되는 고추씨를 매운맛을 지닌 향신 조미 물질로서의 효과적인 활용하기 위하여 실험하였다. 고추씨는 열수추출하였으며 추출시 추출온도와 시간 및 소금, 당, 인산염과 유기산등의 첨가 영향을 검토하였다. 또한 추출전 10$0^{\circ}C$에서의 증자나 215$^{\circ}C$와 33$0^{\circ}C$에서의 볶음의 영향도 검토하였다. 그 결과 고추씨를 증자 또는 볶음하여 추출한 경우에 수율은 증가하였지만 탁도는 감소하였으며 매운 향미는 비가열처리구에서 높았다. 고추씨를 7$0^{\circ}C$-10$0^{\circ}C$에서 10-60분간 열수추출하였을 때 8$0^{\circ}C$에서 30분간 추출한 시료가 비교적 높은 27%의 수율을 나타내었으며 매운맛도 높았다. 한편, 소금, 당, 인산염과 유기산을 첨가하여 8$0^{\circ}C$에서 30분간 추출한 수율은 0.5% NaCl이 27.21%, 0.2% $Na_2$HPO$_4$은 29.21%로 대조구보다 약간 증가하였으며 매운 향미에는 큰 영향이 없었다.

• 한국식생활문화학회지
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• 제23권4호
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• 한국수산과학회지
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• 제23권2호
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• pp.125-136
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• 1990

To develope a rapid processing method for fish sauce, processing conditions of fish sauce from sardine waste was investigated. The chopped waste was homogenized and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid) and Alcalase($1.94\cdot10^4$ U/g solid) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal temperature for the case of hydrolysis with Complex enzyme-2000 was 50 and that with Alcalase was $55^{\circ}C$. In both cases, the reasonable pH, amount of water for homo-genization, enzyme concentration and hydrolyzing time were 8.0, $40\%$ (W/W), $3\%$ and 100 min, respectively. Heating of the filtrated hydrolysate for 2 hours at $90^{\circ}C$ with $6\%$ of invert sugar was suitable for pasteurization of the hydrolysate and inactivation of enzymes. Flavor, taste and color of the hydrolysate was improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen in the raw sardine waste was $91.2\~92.3\%$ and $87.2\~87.8\%$ of the total nitrogen in the fish sauce was in the form of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.2\~14.4\%$ and less than $10mg\%$, respectively. The fish sauce was stable during the storage of 60 days at $26\pm3^{\circ}C$ on bacterial growth and its quality was also maintained.

• 한국식품조리과학회지
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• 제24권1호
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• pp.99-105
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• 2008

Laver-wrapped rice and laver-wrapped rice containing a vinegar blend (vinegar:sugar:water:salt = 5:2:2:1) were prepared and their degrees of aging from 10 to $30^{\circ}C$, total cell numbers, and total coliforms were examined and compared. The total cell numbers of the laver-wrapped rice increased to 1 log cfu/g at 36 hours, and the total cell numbers of the laver-wrapped rice with vinegar had increased to within 48 hours. At $20^{\circ}C$ for 24 hrs, the total cell numbers for the laver-wrapped rice had increased to 5 log cfu/g: whereas trhe total cell numbers of the laver-wrapped rice with vinegar(5ml of vinegar marinade mixed into 100g of steamed rice), stored at the same conditions had not increased. In the vinegar-marinated rice (2ml/100g rice), microorganisms appeared at 18 hours. However, at the concentration of 5ml/l00g of rice, microorganisms were not observed at 24 hours. Coliforms did not appear in the laver-wrapped rice nor in the laver-wrapped rice with vinegar(prepared at 10ml/100g) until 48 hours. When stored at 10 and $20^{\circ}C$, no microorganisms were found in the laver-wrapped rice with vinegar until 48 hours, respectively. However, at $30^{\circ}C$, microorganisms were observed in the laver-wrapped rice from 24 hours, and from 48 hours in the laver-wrapped rice with vinegar. These results suggest that laver-wrapped rice should be consumed within one day. The number of microorganisms inside the laver-wrapped rice reached 6 log cfu/g by 24 hours, but the increase in the laver-wrapped rice with vinegar was slower. The aging(% damaged starch) of the laver-wrapped rice with vinegar(5ml/100g the rice) stored at $20^{\circ}C$ was reduced, with 3% damaged starch at 24 hours. Consumer evaluations revealed that the laver-wrapped rice prepared with 5ml of the vinegar blend received higher scores for flavor, taste, texture, and overall acceptance as compared to the control. In particular, significantly higher scores were given for taste, texture, and overall acceptability. In summary, the laver-wrapped rice with vinegar had an extended shelf-life(more than 1 day) at storage temperatures of $20-30^{\circ}C$, as well as reduced retrogradation. In addition, based on consumer evaluations, adding vinegar to laver-wrapped rice laver is effective for increasing overall acceptability.

• 한국수산과학회지
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• 제19권1호
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• pp.20-26
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• 1986

Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical chracteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mixed with equal amount of water and $9\%$(w/w) of $75\%$ vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture (Pacific Chem. Co.) for 4 hours at $52.5^{\circ}C$. The reaction mixture was heated for 30 min at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at $15{\pm}1^{\circ}C$ and $30{\pm}1^{\circ}C$. The results were summarized as follows: 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was $9\%$(w/w) regardless of addition of benzoic acid. 3. the yields of amino-nitrogen were $63.1\%$ for the hydrolysate prepared without enzyme, $79.7\%$ for that with bromelain, $69.9\%$ with ficin, $74.3\%$ with papaya pretense, and $78.1\%$ with enzyme mixture, respectively. 4. The contents of amino-nitrogen were $4510.0mg\%$ on the dry basis for the product prepared by autolysis, $5483.2mg\%$ for that prepared with bromelain, $5305.7mg\%$ with ficin, $4994.1mg\%$ with papaya protease and $5582.3mg\%$ with the enzyme mixture, respectively. 5. The contents of crude protein were $51.35\%$ on the dry basis for the product prepared by autolysis and 55 to $59\%$ for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high ($69.5{\sim}77.2\%$ on the dry basis) and might be originated from the added vital wheat gluten.

• 한국식품영양과학회지
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• 제18권4호
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• pp.355-362
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• 1989

고등어를 효율적으로 이용하기 위하여 각종 조리재료 및 식품가공용중간소재(中間素材)로 이용할 수 있는 고등어냉동조미육의 가공조건을 검토하고 저장증의 정미성분의 연화에 대하여 조사하였다. 고등어냉동조미육를 가공하기 위하여 고등어육을 채육한 다음 육에 대하여 물 및 분리대두단백질로 만든 유화커어드 32.1%, 식염0.5%. 설탕 2.0%, sodium bicarbonate 0.4%, polyphosphate 0.2%, monosodium glutamate 0.2%를 양파가루 0.3%, 마늘가루 0.1%, 생강가루 0.1%, 대두단백질 3.0% 그리고 저장중의 지질산화를 방지할 목적으로 sodium erythorbate를 0.1%첨가하여 잘 혼합한 후 $-35^{\circ}C$에서 동결시켜 $-25^{\circ}C$에서 저장한 것이 좋았다. 고등어냉동조미육의 수분함량은 70.8-71.7%, 조단백질 13.8-14.7% 조지방 10.9-11.4%였다. 제품B의 총유리아미노산함량은 1625.0mg/100g으로 원료고등어와 큰 차이가 없었으며, 전제품에서 함량이 많은 유리아미노산으로는 histidine(939.3mg/100g), lysine(241.4mg/100g), glutamic acid(167.mg/100g), arginine(99.2mg/100g) 등이었다. 제조직후 모든 제품의 총핵산관련물질함량은 366.5-371.5mg/100g으로 거의 차이가 없었고 저장중 약간 감소하였으며, 감소폭은 제품(C)가 가장 컸다. 핵산관련물질은 또든 제품에서 IMP가 전체의 약 반을 차지하였다. TMAO, TMA, 총creatinine 및 betaine의 함량은 제조직후 세제품에서 함량이 거의 차이가 없었으며, 저장중의 감소폭은 세제품 모두거의 비슷하였다. 이상의 유리아미노산, 핵산관련물질, 기타 염기성분의 함량으로 미루어 볼 때 냉동고등어조미육의 맛에 주체적 역할을 하는 것은 유리아미노산이고, 핵산관련물질, 총creatinine, betaine, TMAO 및 TMA는 보조적 역할을 하리라 생각된다.