• 한국식품조리과학회지
• /
• 제8권3호
• /
• pp.315-321
• /
• 1992

This investigation was undertaken for me purpose of studying me sensory and textural properties of Julpyun (Korean traditional rice cake) made by various soaking time (1, 4, 6, 8, and 12 hours) of rice during storage at room temperature. The storage periods were 2, 4, 6, and 10 hours. Sensory evaluation was done by a panel of 12 judges majoring in food and nutrition. The luation was repeated 3 times. Objective evaluation was done by rheometer and color difference meter. As a result of me sensory evaluation for Julpyun made by various soaking time and storage periods, mere were significant differences (p<0.001) in most of characteristics between soaking time and storage periods. Julpyun made by soaking time for 12 hours showed the most favorite tendency during storage periods. The result of textural properties measured by rheometer showed similar trend to those of sensory evaluation. By me color difference meter, L (lightness) value were increased by increasing the soaking time. There were significant differences (p<0.001) between me samples.

• 한국작물학회지
• /
• 제47권3호
• /
• pp.244-249
• /
• 2002

콩나물 재배시 침지조건과 방법에 따른 품종별 형태적 특성과 수분흡수율 및 생육특성을 비교한 결과는 다음과 같다. 1 외형적 특성은 100립중이 평균 9.0$\pm$2g인 소립종으로, 종피색은 황색이며 구형인 것이 좋으며, 공시 품종 중 풍산나물콩이 양호한 것으로 나타났다. 2. 나물콩 품종의 수분흡수율은 품종간에 다소의 차이가 인정되었으며, 준저리와 길림3호는 온도가 높을수록 수분흡수율이 높았고, 풍산나물콩의 경우는 20-$25^{\circ}C$구간에서 양호하였다. 3. 침지 후 콩 종실의 길이는 l10mm 이상에 도달하는 시간이 약 15시간, 두께의 경우는 건수침 반복은 침지완료 이후, 1회 침지는 3시간이후, 무침지는 9시간이후 이었고, 콩 종실의 수분흡수는 수온이 2$0^{\circ}C$이내인 경우 1회 침지구나 건수침 반복구의 경우 초기 3시간 이내에 급속하게 이루어졌다. 4. 콩의 발아율은 2$0^{\circ}C$에서 1시간 처리구와 15$^{\circ}C$에서 2시간 처리한 것에서 품종간의 차이가 인정되었으며, 발아세의 경우 길림 3호는 침지방법과 처리온도에 관계없이 양호하였고, 준저리와 풍산나물콩의 경우는 3시간 침지구에서 처리온도에 관계없이 가장 양호하였다. 5. 콩나물의 길이는 다른 무침지와 1회침지 방법에 비해 건수침 반복구에서 빠른 생육을 보였고, 두께의 증가는 1회 침지구가 건수침 반복구보다 양호하였다.

• 신재생에너지
• /
• 제6권4호
• /
• pp.6-14
• /
• 2010

Pretreatment of cellulosic biomass is necessary before enzymatic saccharification and fermentation. Extrusion is a well established process in food industries and it can be used as a physicochemical treatment method for cellulosic biomass. Aqueous ammonia soaking treatment at mild temperatures ranging from 60 to $80^{\circ}C$ for longer reaction times has been used to preserve most of the cellulose and hemicellulose in the biomass. The objective of this study was to evaluate the effect of extrusion treatment on aqueous ammonia soaking method. Extrusion was performed with miscanthus sample conditioned to 2mm of particle size and 20% of moisture content at $200^{\circ}C$ of barrel temperature and 175rpm of screw speed. And then aqueous ammonia soaking was performed with 15%(w/w) ammonia solution at $60^{\circ}C$ for 1, 2, 4, 8, 12 hours on the extruded and raw miscanthus samples respectively. In the combined extrusion-soaking treatment, most compositions removal occurred within 1~2 hours and on a basis of 1 hour soaking treatment values, cellulose was recovered about 85% and other compositions, including hemicellulose, are removed about 50% from extruded miscanthus sample. The combined extrusion-soaking treated and soaking only treated samples were subjected to enzymatic hydrolysis using cellulase and ${\beta}$-glucosidase. The enzymatic digestibility value of combined extrusion-2 hours soaking treated sample was comparable to 12 hours soaking only treated sample. It means that extrusion treatment can shorten the conventional long reaction time of aqueous ammonia soaking. The findings suggest that the combination of extrusion and soaking is a promising pretreatment method to solve both problems for no lignin removal of extrusion and long reaction time of aqueous ammonia soaking.

• Preventive Nutrition and Food Science
• /
• 제16권1호
• /
• pp.67-73
• /
• 2011

The objective of this research was to investigate the effects of soaking time (6, 12 and 24 hr) and steeping temperature (25, 30 and $35^{\circ}C$) on germination time, germination percentage and weight loss of wheat and barley. Changes in chemical composition (such as protein, fat, and ash), reducing sugar content, enzyme activity and pasting profile and GABA ($\gamma$-animobutyric acid) content of germinated wheat and barley were also evaluated. The results clearly suggest that the short soaking time and lower steeping temperature significantly decreased germination time and weight loss, while germination percentage increased. Regarding the chemical composition, the protein content of wheat and barley was slightly increased after germination but there was no significant difference in content of crude fat and ash of both germinated cereals. The reducing sugar content of both germinated cereals decreased as the steeping temperature increased from $25^{\circ}C$ to $35^{\circ}C$. Increasing soaking time and steeping temperature led to increased amylase activity, and also corresponded to reduced paste viscosity. The highest GABA content that occurred with soaking times of 6 and 12 hr and a steeping temperature of $35^{\circ}C$ was 1,467.74 and 1,474.70 ${\mu}g/g$ for germinated wheat and 2,108.13 and 1,691.85 ${\mu}g/g$ for germinated barley. This study indicated that the optimum germination process for wheat and barley is a low steeping temperature and a short soaking time.

• 한국식품조리과학회지
• /
• 제17권4호
• /
• pp.309-315
• /
• 2001

The effects of soaking time of nonwaxy rice and particle size of rice flour on the properties of nonwaxy rice flour after steeping at room temperature were investigated. Nonwaxy rice was soaked at 20$^{\circ}C$ for 0, 1, 12, or 24hr, dried at room temperature and milled. Nonwaxy rice flours were passed through 45 mesh or 100 mesh sieve, and were compared for the properties depending on the particle size and soaking time. The particles of rice flour were separated into 10$\mu\textrm{m}$∼30$\mu\textrm{m}$ and 40$\mu\textrm{m}$∼80$\mu\textrm{m}$ groups, and the amount of large particle size(40$\mu\textrm{m}$∼80$\mu\textrm{m}$) was greater in the flour sieved through 45 mesh than 100 mesh sieve. The protein and ash contents decreased and amylose contents increased as the soaking time increased. The water-binding capacity increased rapidly up to 1 hr of soaking and increased slowly thereafter. The swelling power and the solubility increased with temperature rising in the range of 65$^{\circ}C$∼95$^{\circ}C$, and these two properties increased rapidly up to 12 hr of soaking. Peak viscosity and breakdown of the pastes prepared with 12 hr-soaked nonwaxy rice flour were higher than those with 1 hr-soaked ones, while the setback and viscosity at 95$^{\circ}C$ of 12 hr-soaked ones were lower than 1hr-soaked ones.

• 대한가정학회지
• /
• 제19권3호
• /
• pp.63-68
• /
• 1981

This study was to determine optimal conditions for preparing Gangjung and Sanja. Texturometer and panel test were employed to evaluated products which were prepared under varying soaking time of glutinous rice. The results are found as follows; Examination of acceptibilities of products by the panel test showed that 48 hours of soaking was the most optimal. In acceptability ratings. the second went to 2 hours, the third 24 hours, the forth 120 hours, the fifth, 72 hours, and the sixth, 96 hours. However, there was no significant difference in acceptability among various products(P>0.05). The cohesiveness and the brittleness of the highest-grade products soaking in 48 hours showed 0.09$cm^{2}$, 1.25cm, respectively by texturometer. In therms of acceptability, the cohesiveness of high-grade products read between 0.06~0.7$cm^{2}$. The brittleness of products examined was in the range of between 0.36 and 1.41cm. No significant difference was found among products prepared under varying soaking time n cohesiveness and brittleness.

• 한국식품조리과학회지
• /
• 제22권6호통권96호
• /
• pp.792-798
• /
• 2006

This study was conducted to investigate the quality characteristics of Ginseng Jung Kwa prepared with different soaking times in sugar syrup. As soaking time in sugar syrup increased, the moisture content of Ginseng Jung Kwa decreased and the sugar concentration increased. In addition, L values of Ginseng Jung Kwa decreased significantly. A and b values were the highest at S2 and S1, respectively, and gradually decreased. Hardness, gumminess and chewiness of Ginseng Jung Kwa increased as soaking time in sugar syrup increased, but springiness and cohesiveness were not significantly different. The results of sensory evaluations showed that overall preference scored the highest for Ginseng Jung Kwa soaked in sugar syrup for 2 days.

• 한국식품조리과학회지
• /
• 제2권2호
• /
• pp.62-67
• /
• 1986

같은 조건으로 약과를 만들어서 집청시간에 변화를 주어 (5분, 1시간, 2시간, 3시간, 5시간, 12시간)집청시간의 차이가 약과의 맛과 texture에 어떠한 영향을 주는가를 알아보기 위하여 관능점사와 Instron을 이용한 기계적 측정 결과를 다음과 같이 요약할 수 있다. 1. 관능검사 결과 약과의 색은 1시간과 2시간 집청하였을 경우가 가장 좋았으며 집청시간이 길어질수록 색이 옅어지는 경향이었고 약과의 모양은 집청시간 2시간, 3시간이 가장 좋았다. 약과의 부드럽기는 정청시간이 길어짐에 따라 증가하는 경향을 보였고, 씹히는 촉감은 집청시간이 짧을수록 좋은 경향이었으며 맛은 1시간 집청한 것이 가장 좋았다. 2. 기계적 검사결과 Hardness는 집청시간이 증가할수록 감소하는 경향이었다. Springiness와 Chewiness는 집청시간이 증가할수록 감소하는 경향을 보였다. 3. 관능검사와 기계적 검사와의 상관관계 약과의 조직감은 Compression test의 Hardness 및 Springiness에 유의적인 상관관계를 나타내고 있어 Softness와 Fracturability를 대치할 수 있을 것이라고 사료된다. 위의 실험결과로 보아 같은 조건하에서 만들어진 약과의 집청시간은 1시간 내지 2시간 집청한 약과가 조직감과 맛에 있어서 기호성이 가장 좋았다.

• 아시안잔디학회지
• /
• 제9권3호
• /
• pp.253-260
• /
• 1995

This study is aimed to understand the effects of temperature, light and GA soaking treatment on the seed germination of perennial ryegrass 'Dandy', creeping hentgrass 'Penlinks', tall fescue 'Arid' and Kentucky hluegrass 'Nasaw'. These experiments are carried in vitro, and their results obtained are summarized as the followings ; The optimum temperature for seed germination of perennial ryegrass 'Dandy' was found to he ranged at 20~30$^{\circ}C$, and the optimum temperature for germination of creeping bentgrass 'Penlinks', tall fescue 'Arid' and kentucky bluegrass 'Nasaw' seeds was found to be ranged at 20~25$^{\circ}C$, whereas the germination percentage under the below or above temperature of this range decreased. The germination of perennial ryegrass 'Dandy' and tall fescue 'Arid' seeds showed no effect on light, and while the germination percentage of creeping hentgrass 'Penlinks' increased more highly under the dark condition than under the light condition. The germination percentage decreased according to the higher temperature. The germination of Kentucky bluegrass 'Nasaw' seeds increased more highly under the dark condition than under the light condition at 20~25$^{\circ}C$, whereas the germination percentage under the dark condition at 15$^{\circ}C$ and 30$^{\circ}C$ decreased. In case of GA soaking treatment of seeds, all the cool season turfgrasses tested showed their own promoting effects on seed germination. The early germination of tall fescue 'Arid' was good without the soaking times. Creeping bentgrass 'Penlinks' and perennial ryegrass 'Dandy' had re-spectively the highest germination percentage at 10min and 1hr soaking treatment, and the longer the soaking time, the lesser the germination percentage. Kentucky bluegrass 'Nasaw' obtained the best results at 24has soaking treatment, and the longer the soaking time, the better the ger-mination percentage.

• 한국식품영양학회지
• /
• 제32권5호
• /
• pp.504-510
• /
• 2019

The purpose of this study was to compare the effects of soaking and ultrasonic extraction by observing the change of contents with extraction time of physicochemical properties (solid content, colorness, caffeine, chlorogenic acid, total polyphenols, DPPH, and ABTS). As a result of the analysis, solid content increased with longer extraction time and the whiteness tended to decrease with longer extraction time. Conversely, the extraction of functional materials showed a tendency to increase as the extraction time increased. Caffeine reached the maximum value after two hours soaking, but showed the same result as one hour for sonication. Chlorogenic acid did not show difference from the content of coffee extracted for one hour soaking only by sonication extraction for 30 minutes. The total polyphenols eluted with approximately two hours of soaking even after 30 minutes of sonication. DPPH and ABTS were insignificant in their concentrations, but their antioxidative effect was more than two hours of soaking with only 30 minutes of sonication. Sonication has a short time extraction from a functional aspect (caffeine content, chlorogenic acid, polyphenol content, and antioxidant capacity) and this experiment can provide basic data for the development of innovative recipes.