• 한국식품과학회지
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• 제15권3호
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• pp.307-313
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• 1983

건조 두류의 시료로 선정한 대두와 동부의 cooking time을 단축시킬 수 있는 방법을 개발하기 위하여 대두와 동부를 몇가지 선정된 soaking 및 cooking 방법으로 처리하여 cooking time을 비교하고, 이런 처리가 제품의 품질에 미치는 영향을 조사한 결과는 다음과 같다. 1. Soaking방법중 대두를 3%SBC 용액에, 동부를 $0.5{\sim}1%SBC$ 용액에 침지한 후 $95{\sim}100^{\circ}C$의 물에서 cooking했을 때 cooking time은 각각 40 분과 10분이였다 이는 control에 비하여 80%의 cooking time 단축에 해당한다. 2. 대두의 cooking방법중 $121^{\circ}C$에서 steam cooking 하는 것이 cooking time 단축에 가장 효과적 이었고 (15분), 동부의 cooking시간은 1%SBC 용액에서 6분, $121^{\circ}C$ steam에서 5분이었다. 3. 최적 텍스쳐에 도달한 각 시료의 품질을 평가한 결과 전체적인 선호도에서 $121^{\circ}C$에서 steam cooking 한 젓이 제일 좋았고, 염용액에서 침지한 시료는 control과 대등했으며, 염용액에서 cooking 한 것은 control 보다 좋지 않았다. 4. 위 결과를 종합해 볼 때 두류를 단 시간에 cooking할 수 있는 방법으로 대두는 가압 steam cooking $(121^{\circ}C)$ 또는 3%SBC 용액에서 침지하는 것이 효과적 이었으며, 동부의 경우 $0.5{\sim}1%SBC$ 용액에 침지 또는 가압 steam cooking$(121^{\circ}C)$ 하는 것이 효과적이다.

• 펄프종이기술
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• 제40권2호
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• pp.65-72
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• 2008

This work evaluated the extractability of tobacco stem biomass for the papermaking type Reconstituted Tobacco Sheet(RTS). The effects of the soaking conditions on the hydration of stem biomass and the effects of the hydrated state on the mechanical extraction were investigated. In order to simulate the mechanical expression process of a papermaking type RTS mill, for example, the screw press process, the novel mechanical pressing analyzer was developed for this study. The hydration of stem biomass by soaking process was greatly affected by the soaking time and the soaking temperature. The longer soaking time and the higher soaking temperature resulted in the higher hydrated stem biomass. Since the higher hydrated stem had more combined water in the inner structure and resulted in the more flexible structure, the higher hydrated stem leaded to the more compressed filter cake and the higher water contents in the filter cake after the mechanical pressing. The pilot pulping experiments showed the difference in hydration and extractability between burley and bright tobacco stem. The bulkier structure of the burley stem resulted in the faster hydration by pilot pulping and leaded to the larger reduction in water soluble components. And the hydration process showed the major influence on the separation efficiency of water soluble components.

• 대한가정학회지
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• 제25권2호
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• pp.79-87
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• 1987

Paeksolgi is a typical Korean rice cake made by steaming rice powder added sugar, water and salt. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects of various steaming time and volume of adding water on sensory characteristics and Instron measurement on textures of Paeksolgi. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In the preparation, the significant factors were soaking time, volume of sugar, and the interaction between soaking time and volume of adding water. And, Kind of sweetener, volume of adding water, steaming time, condition of powder, and the interaction between soaking time and steaming time, and between soaking time and volume of adding water, and between kind of sweetener and condition of powder, and between steaming time and volume of sugar were the significant factors which affected the textural characteristics of Paeksolgi. 2. In sensory evaluation on the various steaming time and volume of adding water, Paeksolgi made by steaming rice powder added water of 10% for 30 min. showed the most favorite tendency on the overall quality. The results of Instron measurement indicated that hardness, gumminess and chewiness tended to decrease as volume of adding water increased in same steaming time.

• 한국조리학회지
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• 제18권4호
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• pp.266-276
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• 2012

본 연구는 이스트의 소금 스트레스 시간이 반죽의 발효와 제품의 특성에 미치는 결과를 분석하여 산업적으로 이용하고자 이루어졌다. 반죽의 가스 생성율과 발효율, pH, 부피, 비용적, TPA, crumScan, 색도와 관능검사 등을 통하여 분석하였다. 반죽의 가스 생성율과 발효율을 살펴본 결과 침지시간이 45분일 때 가장 가스 보유력이 좋은 것으로 나타났고, 침지시간이 15분, 30분, 45분의 pH 값이 5.74로 빵을 만들기에 가장 적절한 값이었다. 부피와 비용적은 45분이 가장 좋았으며, 조직감 분석결과 대조구의 경도가 가장 낮고 부드러웠으며, 탄력성은 크게 차이가 없었다. CrumScan결과 기공의 조밀도는 대조구가 가장 낮았으며, 기공의 찌그러짐 정도는 45분이 가장적었다. 색도 분석 결과는 L값은 75분, a값과 b값은 15분이 가장 높았다. 관능검사에서는 질감, 향, 식감, 맛에서 가장 기호도가 높은 침지시간 45분이 전체적인 기호도에서도 역시 가장 선호되었다.

• 대한치과기공학회지
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• 제19권1호
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• pp.5-12
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• 1997

To examine the difference of castability of non -precious porcelain metal according to 2 type of investing method, experiments were carried out using the method of both existing investing method and the investment with spaces to the upper & lower parts of the ring. The following conclusion were obtained from the result. 1. Seperataly using the existing investment and with spaces to the upper & lower parts of the ring, 44 samples resulted in success with the former method and 52 with the latter out of 84 samples. 2. Under the existing investing method, 44 samples out of 56 total resulted in success when the temperature of the ring was $870^{\circ}C$, and all samples failed when the temperature was $800^{\circ}C$. 3. Under the investment that gives space to the ring, when casted with the temperature of the ring fixed at $870^{\circ}C$, 40 samples out of 56 and 17 samples with the temperature fixed at $800^{\circ}C$ resulted in success. 4. Under the existing investing method with the temperaure of the ring fixed at $870^{\circ}C$ and heat soaking time given an hour, 26 out of 28 samples resulted in success and 18 resulted the same with half an hour heat soaking time. 5. Using the investment that gives space to the ring, at ring temperature $870^{\circ}C$ with heat soaking time 1 hour, all of total 28 rusulted insuccess however only 12 smaples succeeded with 30 minutes heat soaking time. 6. Under the existing investing method, samples with heat soaking time 1 hour equally given at ring temperature $870^{\circ}C$, 26 samples out of 28 succeed however at $800^{\circ}C$ all samples failed. 7. In the case of ring's upper and lower parts opened ring temperature is $870^{\circ}C$ and $800^{\circ}C$ and the heat soaking time was fixed at 1 hour, all 28 samples resulted in success and at $800^{\circ}C$ 17 succeed.

• 한국조리학회지
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• 제18권5호
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• pp.267-278
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• 2012

본 연구는 최적의 우유 첨가량과 불림시간을 찾아내어 떡의 제조에 있어 편의성을 제공하는데 목적이 있다. 우유첨가량(0, 20, 40, 60%)을 달리하고 시판 건식쌀가루의 불림시간(0분, 30분)을 달리하여 설기떡을 제조하였고 설기떡의 관능적 특성, 기계적 품질특성 등을 측정하였다. 수분함량은 36.37~39.80%로 나타났고 불림시간 30분, 우유 20% 첨가군(SM20)이 39.80%로 가장 높게 나타났다. 색도 중에 L값은 불림시간 0분, 우유 20% 첨가군(M20)에서 가장 높게 나타났으며 a값은 유의적인 차이가 없었고 b값은 불림시간 30분, 우유 60% 첨가군(SM60)이 가장 높게 나타나 불림시간과 우유의 첨가량이 증가할수록 b값이 높게 나타났다. 텍스쳐 특성에서 경도는 불림시간 30분, 우유 20% 첨가군(SM20)이 가장 낮게 나타났으며 불림시간 0분, 우유 40% 첨가군(M40)에서 가장 높게 나타났다. 부착성은 불림시간 30분, 우유 20% 첨가군(SM20)에서 가장 높게 나타났으며 탄력성에선 유의적인 차이가 없었고 씹힙성, 검성, 응집성등은 불림시간 0분, 우유 60% 첨가군(M60)에서 가장 높게 나타났다. 정량적 묘사분석에서 외관의 흰색, 촉촉함은 불림시간 0분, 우유 0% 첨가군(M0)에서 높게 평가되었으며 표면의 하얀 가루가 섞인 정도는 불림시간 30분, 우유 20% 첨가군(SM20)에서 높게 평가되었으며 향미에서 단맛을 제외한 우유 향, 쌀 향, 우유 맛, 고소한 맛에서는 불림시간 30분, 우유 40% 첨가군(SM40)이 높게 평가되었다. 조직감에서 단단한 정도, 보슬거리는 정도, 삼킨 후의 느낌에서 불림 시간 30분, 우유 60% 첨가군(SM60)이 가장 높게 나타났으며 촉촉한 정도, 탄력성, 쫄깃한 정도는 불림시간 0분, 우유 20% 첨가군(M20)에서 가장 높게 나타났다. 기호도 조사에서 색, 향, 맛, 전반적인 기호도에서 불림시간 0분, 우유 20% 첨가군(M20)이 높게 평가되었다.

• 한국식품조리과학회지
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• 제30권4호
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• pp.454-462
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• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• 한국균학회지
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• 제28권2호
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• pp.67-72
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• 2000

느타리버섯재배에서 침수조건과 배치재료에 따른 배지내의 수분변화와 느타리버섯 균사생장과의 관계를 확인한 결과 침수시간이 길어질수록 수분함량은 약간씩 증가되었으며, 볏짚부위별 수분흡수량은 상층부가 하층부보다 작았다. 침수시간별 균사생장은 $4{\sim}12$시간에서 양호하게 나타났으며, 상층부보다 하층부의 균사생장이 빠르고, 균사밀도도 높게 나타났다. 침수시간과 볏짚부위별로 처리된 배지에 5종의 느타리버섯 균주의 종균을 접종한 결과 균주간에 어떤 차이는 보이지 않았다. 침수시간이 길어질수록 배지의 pH가 낮아지고, 상층부보다 하층부가 pH가 낮은 경향을 나타냈으며, 침수시간을 달리하여 병원균과 버섯균을 접종하였을 때 침수시간이 길수록 균사의 밀도도 높았고 균사생장 속도도 빨랐다. 볏짚 내에서의 수분이동은 상층부로 쉽게 이동되지 않고, 첨가된 물에 의해 침수된 부위만이 충분한 수분을 흡수할 수 있다. 볏짚종류에서는 햇볏짚보다는 묵은 볏짚이 수분흡수가 빠르고 균일하며 균사생장, 균사밀도에서도 양호하였다.

• 대한가정학회지
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• 제18권2호
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• pp.15-21
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• 1980

Three kinds of soybean curd were prepared with three coagulants such as calcium chloride, magnesium chloride and glucono delta lactone. The mineral contents of the three soybean curds were analyzed before soaking and after various lengths of soaking(1/2 hour, 1 hour, 2 hours, and 2 hours(water changed after 1/2 hour)). Results therefrom were as follows: 1. Before the three soybean cured were soaked, their moisture contents were 79-83g/%. The ash contents were 5.04g% in the soybean curd made with CaCl_{2}4.42g/% in the soybean curd prepared with MgCl_{2} and 3.86g/% in the soybean curd coagulated by glucono delta lactone. an analysis of calcium, magnesium and phosphorous contents showed that each element had a greater concentration in the soybean curds made with divalent mineral salts than in the soybean curd made with acid. 2. Changes taking place in the mineral contents of the soybean curds according to different soaking times were examined. The mineral contents tended to decease in process of soaking time. The soybean curds showed the highest rate of mineral dissolution after one hour of soaking, and then they tended to reabsorb minerals. When the soybean curds were soaked I freshly changed water for one hour and 30 minutes, their mineral contents indicated a greater diminishing trend but no significant difference was noticed among the different kinds of soybean curd. In case coagulant has been used excessively, it is necessary to soak the bean curds for about one hour to get the coagulant dissolved.

• 한국식품영양과학회지
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• 제24권2호
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• pp.286-292
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• 1995

Proximate composition, dimension, water uptake and volume increase rates of three cultivars of Korean kidney beans, Pink(PKB), Red(RKB) and White(WKB) were compared. Significant differences in the proximate composition and calorie were not observed among samples. Hull removed samples showed the lowest ash content and the highest calorie. The rates of water uptake increased as the soaking temperature increased from 10~4$0^{\circ}C$. The moisture gain of the kidney beans during soaking showed a similar pattern to volume increase. Water uptake and volume increase rates were in the decreasing order of PKB, RKB and WKB. Moisture and volume gains held a linear relation with the square root of soaking time regardless soaking temperatures. The activation energies of water uptake and volume increase were 3033~3087 and 3077~ 3161 kcal/mole, respectively. The log time to reach a fixed moisture content showed a linear relation with soaking temperature regardless soaking temperatures. The z-values calculated from weight and volume changes decreased in proportions to the increase of hydration. The z-values of weight and volume to reach 50% hydration were 50.5~56.6$^{\circ}C$ and 48.4~61.2$^{\circ}C$, respectively.