• 한국조리학회지
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• 제7권3호
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• pp.35-44
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• 2001

김치가 첨가된 수프를 제조하기 위하여 1$0^{\circ}C$에서 10~15일 숙성된 김치를 동결 건조하여 수프 제조에 사용하였다. 수프는 밀가루를 17$0^{\circ}C$의 오븐 속에서 2시간 동안 볶아 갈색을 낸 후 1,000 g을 계량하여 버터 140 g을 혼합하고 고운 체에 내려 쇠고기와 생강, 마늘, 양파 등의 야채와 수분이 있는 재료는 후라이팬에 볶아 익힌 후 수분을 제거하여 김치수프를 제조하였다. 관능검사의 결과에서는 대조군에서 버터향이 고소하고 부드러운 맛에 영향을 나타내었으나 전반적으로 김치 분말 20%를 첨가한 시험구에서 맛, 색, 향의 기호도가 최적점을 나타내었으므로, 김치수프를 만드는데는 김치를 1$0^{\circ}C$에 저장하면서 2주정도 경과한 김치를 동결건조 한 다음 분말화하여 건조 김치채와 분말 20% 첨가하는 것이 가장 적당하였다.

• Preventive Nutrition and Food Science
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• 제20권1호
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• pp.60-66
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• 2015

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of $F_0$ among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and $F_0$ were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% ($R^2=0.975$). The changes in nodal temperature and $F_0$ caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%.

• Food Science and Biotechnology
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• 제16권4호
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• pp.646-649
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• 2007

The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and com starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant ($T_2$) were measured as a function of temperature. $T_2-Temperature$ curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by $5^{\circ}C$ following the addition of only 0.5% modified cornstarch. The results indicate that the modified com starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.

• 한국식품과학회지
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• 제35권4호
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• pp.623-627
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• 2003

고추로부터 추출한 capsicum 용액(30 Scoville Unit와 50 Scoville Unit)의 매운 감각은 돈골(豚骨)베이스의 순한맛 라면 스프를 혼합하였을 때 뚜렷한 감소 현상을 보였다. 이러한 감소 현상과 관련하여 3가지 향미증진제, 0.5%(w/w) MSG, 0.5%(w/w) IG, 0.5%(w/w) $Aromild^{\circledR}$(yeast extract, Japan)가 고춧가루를 함유하는 라면의 매운 정도를 감소시키는 효과를 확인하였고, 10%(w/w) 설탕과 0.66 ppm의 capsicum이 서로 masking 현상을 보임을 알 수 있었다. 유탕면을 사용하는 라면의 매운 정도는 면을 끊일 때 우러나오는 유지 성분에 의하여도 감소하였다.

• 한국식생활문화학회지
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• 제24권3호
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• pp.279-285
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• 2009

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0${\pm}$0.4% and that of the soup/stew samples was 1.0${\pm}$0.3%. The average salinity of the soup samples was 0.9${\pm}$0.2% and that of the stew samples was 1.1${\pm}$0.3%, and the average salinity of the stews was significantly higher than that of the soups (p<0.001). The average salinity of bean-paste soups was 0.9${\pm}$0.2% and that of clear soups was 0.8${\pm}$0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p<0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p<0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

• 한국식품과학회지
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• 제29권1호
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• pp.51-56
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• 1997

겨자의 항균성 및 식품보존제로의 이용가능성을 조사하기 위하여 겨자의 첨가에 따른 냉면육수의 보존 중 그 효과를 조사하고, 대장균의 형태변화를 현미경으로 관찰한 결과는 다음과 같다. 겨자를 첨가시킨 냉면육수의 적정산도는 처음에 겨자 무첨가 육수에 비하여 높았으나 24시간 보존 후에는 겨자 무첨가 육수보다 낮게 나타났으며, 겨자 첨가 냉면육수의 생균수 및 대장균수는 처음에 겨자 무첨가시보다 감소하였으며, 겨자 첨가농도가 높을수록 감소하는 폭이 크게 나타났고, VBN 함량은 보존기간이 지남에 따라 증가하였고, 겨자가 첨가된 냉면육수가 겨자 무첨가보다 낮게 나타났으며, 겨자첨가 농도가 높을수록 더욱 낮게 나타났다. 겨자 물추출물로 처리한 대장균을 전자현미경으로 관찰한 결과 균체표면이 수축되고 표층구조가 허물어져 심한 형태학적 변화를 나타내었다.

• 한국식품영양학회지
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• 제31권2호
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• 한국식품저장유통학회지
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• 제7권4호
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• pp.384-388
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• 2000

본 연구는 콩국수용 즉석 콩스프를 개발하기 위하여 콩스프 가공을 위한 최적 조건을 검토하였다. 콩스프 가공은 원료 침지, 증숙, 탈피, 건조, 분쇄, 제품포장의 순으로 하였다. 최적 콩 침지조건은 $25^{\circ}C$에서 4시간이었고, 이때 단백질의 함량은 노란콩 21.97%, 검정콩 19.88%이었다. 증숙처리시간이 길어짐에 따라 수분함량에는 큰 변화가 없었으며, 10$0^{\circ}C$에서 15분간 증숙처리한 것이 관능검사에서 가장 양호하였다. 열풍건조시 노란콩과 검정콩의 단백질 함량은 43.40~44.18%이었으나 원적외선 건조시는 44.59~51.36%로 높은 함량을 보였다. 증숙콩의 건조후 관능검사 결과, 노란콩과 검정콩 모두 원적외선 건조기로 45$^{\circ}C$에서 5시간 건조하였을 때 가장 좋았고, 시판용 콩국수와 본 제품과는 관능검사에서 차이가 없었다. 콩국수를 위한 즉석 콩스프의 최적 농도는 콩스프 분말 50g에 물 1L이었다.

• 대한지역사회영양학회지
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• 제11권1호
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• pp.98-107
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• 2006

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

• Journal of Nutrition and Health
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• 제36권8호
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• pp.859-869
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• 2003

The purpose of this study was to compare the effects of soup temperature on hunger, energy, and nutrient intake. The hot meal consisted of 400 g of hot beef-vegetable soup (75$^{\circ}C$), Yubu Chobap, Bulgogi, cucumber pickle and radish pickle. The cold meal component were the same as the hot meal except 300 g of water (8$^{\circ}C$) and boiled vegctables (100 g), instead of the hot beef-vegetable soup ot the hot meal. Thirst, core temperature and blood pressure were also measured before and after consumption the test meals in a within-subjects, repeated measures design. 30 women consumed 17% more kilocalories, 13% more protein and lipid and 16% more carbohydrate in the cold meal than in the hot meal. The core temperature at the end of the test meal was higher in the hot meal than in the cold meal. Energy and nutrient intake were inversely correlated with the hunger scores within 1 hour after the hot meal, however those are not related with each other in the cold meal. So hunger feeling might be disturbed in the cold meal. It is concluded that energy and nutrient consumptions were higher in the cold meal, partly because of the distrubed hunger feeling in the cold meal.