• 한국식품조리과학회지
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• 제30권6호
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• pp.704-715
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• 2014

This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.

• 한국식품영양과학회지
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• 제26권4호
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• pp.575-581
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• 1997

본 연구는 영양성과 약리성을 갖춘 품질이 우수한 동치미의 제조방법을 개발에 기여하고자 각종 약리효과가 있는 인삼과 솔잎을 첨가하여 숙성 중에 물성, pH와 산도 등의 변화를 조사하고 관능적 특성을 조사하였다. 동치미의 숙성 중의 pH의 변화는 무처리구와 인삼첨가 구에서 숙성 8일, 솔잎첨가구는 숙성 15일 이후에 감소하여 숙성 22일에는 pH 4.0에 도달하였고, 그 이후에는 변화가 없었다 산도는 모든 처리구에서 숙성 15일 이 후에 증가하였고 무처리구는 숙성 22일 이후에 감소하였다. 점도는 숙성 22일까지는 뚜렷한 변화가 없었으나 이후에 다소 증가하였고, 탁도는 숙성 8일 이후부터 완만히 증가하였다. L값(명도)의 변화는 모든 처리구에서 숙성 22일까지는 변화가 없었으나, 그 이후에 다소 감소하였으며, 모든 처리구에서 숙성 15일에서 a값(적도) 은 감소하였고, b값(황도)은 증가하였다. 무의 경도는 숙성 1일에 6.81~7.47$\times$$10^{7}$ dyne/$\textrm{cm}^2$ 이었고, 숙성 8일 이후에는 1.70~2.17$^{7}$ dyne/$\textrm{cm}^2$으로 감소하였다 관능검사에서 맛있는 지점인 pH 4.0에 도달했을 때의 맛의 균형(taste balance), 탄산미(carbonated flavor), 신맛(sour taste), 색(color), 신선한 맛(fresh-taste) 등은 솔잎첨가구와 인삼첨가구가 무첨가구에 비해 기호성이 높았다.

• 한국포장학회지
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• 제25권2호
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• pp.31-35
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• 2019

Kimchi is a refreshing sour food which gives sour and carbonic acid taste of carbon dioxide produced during the fermentation process. So, carbon dioxide injection was tried to raise carbonic acid taste of kimchi stored in the airtight container. First, carbon dioxide injection times of a given gas supply system were determined experimentally to attain initial concentration of 80% for different solid/liquid ratios. Since carbon dioxide is dissolved in kimchi to decrease its concentration during storage, periodical carbon dioxide injection conditions were needed and determined to keep the $CO_2$ concentration above 70%. For the initial flushing to 80% $CO_2$ concentration in model system filled with water, the injection time ranged from 40 to 89 seconds for free volumes of 2-8 L. $CO_2$ injection conditions for the under-ripened storage at $10^{\circ}C$ consisted of longer time at more frequent cycles for watery kimchi than for Chinese cabbage kimchi. At $0^{\circ}C$ of subsequent ripened stage storage of watery kimchi, the periodical injection at 3 hour interval was required because of continuous dissolution of carbon dioxide. However, Chinese cabbage kimchi did not require subsequent $CO_2$ injection during the ripened state storage and needed only flushing to 80% $CO_2$ at time of the container opening and closing. These results can be used as basic information for the programmed control of $CO_2$ injection in the kimchi container system.

• 한국축산식품학회지
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• 제44권3호
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• 한국식품저장유통학회지
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• 제22권2호
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• pp.241-250
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• 2015

본 연구는 온주 감귤의 품질 등급 설정을 위한 기초 자료 제공을 위하여 제주 감귤의 묘사적 관능 특성 개발과 재배 방법별 품질 지표간의 상관성을 조사하였다. 제주산 온주 감귤의 훈련된 패널요원에 의해 묘사분석을 한 결과 5개의 외관 특성(광택 강도, 색 강도, 껍질 두께, 손상 정도, 껍질의 조직감), 3종의 냄새(신내, 단내, 신선한 냄새), 6종의 맛(신맛, 단맛, 쓴맛, 신선한 맛, 싱거운 맛, 이미), 4종의 텍스쳐(경도, 알갱이의 경도, 다즙성, 펄프감) 및 3종의 후미(신맛, 단맛, 쓴맛)가 선발되었다. 유기농 하우스재배 및 무농약 노지 재배 감귤과 관행재배 감귤의 품질 특성 중 고형분 함량의 경우 유기농 하우스 감귤의 고형분 함량이 가장 낮았고, 큰 감귤이 작은 감귤보다 고형분 함량이 적었다. 유기농 하우스 재배 귤이 다른 시료에 비해 낮은 pH와 약간 높은 산 함량을 가지고 있었다. 감귤의 품질 특성간의 상관 분석결과 감귤 껍질와 과육을 씹은 후 남는 펄프 함량과 음의 상관관계를 보였다. 고형분 함량은 당산비, 감귤 과피의 색 강도, 단맛, 신선한 감귤맛, 과육 알갱이의 강도, 단 후미와 1% 유의 수준에서 양의 상관관계가 있는 반면 쓴맛, 싱거운 맛, 이미와는 음의 상관관계를 나타냈다. 감귤의 이화학적 및 관능적 품질 특성의 주성분 분석 결과 첫 번째 주성분(F1)과 두 번째 주성분(F2)는 전체 데이터의 48.39%와 26.77%의 설명력을 보여 주었고, 총설명력은 75.16%였다. 주성분 F1은 가용성 고형분함량, 당산비, 과피의 광택 강도, 색 강도, 신향, 단향, 단맛, 쓴맛, 신선한 감귤맛, 싱거운 맛, 이미, 과육 알갱이의 강도, 후미의 단맛과 쓴맛이었고, F2는 감귤의 크기, pH, 산도, 과피의 손상도, 과피의 조직감, 신맛, 과육의 강도, 과육을 씹었을 때 남는 펄프 함량, 후미의 신맛이었다. 또 주성분 F3는 과피의 두께와 다즙성이었다. 즉 동일 지역의 동일 품종으로 재배된 유기농 하우스 재배 감귤과 관행 재배 시료와 전반적으로 이화학적 품질 특성과 관능적 특성에 차이가 있었다.

• 한국한의학연구원논문집
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• 제1권1호
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• pp.419-431
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• 1995

The common KIMI-Theory of Oriental medicine has evaluated clinical effects of herbal-drug based on KI, nature of berbs, and tastes. The KI in the theory consists of hotness, warm, cool and coldnes and also the Mi does five tastes such as sour, bitterness, sweet, spicy hotness and saltiness. However the KI does not mean thermal effect only. Thus we tried to determine skin and rectal temperatures at the same time for evaluating the relationship between KI and berbs. Male, adult Sprage-Dawly rat was chosen and berbal extract, 10g/Kg, was given orally once at 9:00 A.M. changes in rectal and skin temperatures were measured at 10, 30, 60, and 90 mins after the drug administratin. The changes in body temperatures are in greate deal of agreement of KI written in Herbology literatures.

• Korean Journal of Hydrosciences
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• 제6권
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• pp.1-11
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• 1995

A plunge pool is often employed as an energy-dissipating device at the end of a spillway or a pipe culvert. A jet from spillways or pipes frequently generates a scour hole which threaten the stability of the hydraulic structure. Existing scour prediction formulas of plunge pool of spillways or pipe culverts give a wide range of scour depths, and it is, therefore, difficult to accurately predict those scour depths. In this study, a new experimental method and new sour prediction formulas under submerged circular jet for large bed materials with shallow tailwater depths were developed. A major variable, which was not used in previous scour prediction equations, was the ratio of jet size to bed material size. In this study, jet momentum acting on a bed particle and jet diffustion theory were employed to derive scour prediction formulas. Four theoretical formulas were suggested for the two regions of jet diffusion, i.e., the region of flow establishment and the region of established flow. The semi-theoretically developed scour prediction formulas showed close agreement with laboratory experiments performed on movable bed made of large spherical particles.

• Corrosion Science and Technology
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• 제3권2호
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• pp.81-86
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• 2004

The sulfide stress corrosion cracking (SSCC) resistance of API X70 grade steel weldment has been studied using SSCC test in NACE TM-O177 method A. Also, microstructures and hardness distribution of weldment was investigated. The microstructure of SAW joint composed ferrite, pearlite and some MA constituent. Instead of hardening in CGHAZ, softening on the HAZ near base metal occurred. The low carbon TMCP type steel used for SAW showed softening behaviour in the HAZ adjacent to base metal, which was known to be closely related with the SOHIC (stress oriented hydrogen induced cracking). The SSC testing revealed that the API X70 SAW weld was suitable for sour service, satisfying the NACE requirements. By suppressing softening in the ICHAZ region, the SSCC resistance of low carbon TMCP steel welded joints could be more improved.

• 동아시아식생활학회지
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• 제10권4호
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• pp.261-273
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• 2000

This paper was studied on the fruits in Dongeuebogam. Dongeuebogam is a representative ancient book of medicine, published in 1600. It mentioned to be thirty six kinds of fruits, with respect to taste, way of use, efficasy, facts of toboo were mentioned. Most of fruits have cold, warm character and sweet, sour taste and even nature which are based on Em yang oh hang theory. And they had been used for protection or cure of several kinds of diseases, and keeping health. The method of utilization of fruits presented in Dongeuebogam as medicine were food processing type, such as jook(porridge), tang(soup), jeup(juice), boonmal(powder), kunjo(drying), hoonyun(smoking).

• 한국식품영양과학회지
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• 제32권4호
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• pp.645-653
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• 2003

Taste receptor cells respond to gustatory stimuli using a complex arrangement of receptor molecules, signaling cascades and ion channels. When stimulated, these cells produce action potentials that result in the release of neurotransmitter onto an afferent nerve fiber that in turn relays the identity and intensity of the gustatory stimuli to tie brain. A variety of mechanisms are used in transducing the four primary tastes. Direct interaction of the stimuli with ion channels appears to be of particular importance in transducing stimuli reported as salty or sour, whereas tile second messenger systems cyclic AMP and inositol trisphosphate are important in transducing bitter and sweet stimuli. In addition to the four basic tastes, specific mechanisms exist for the amino acid glutamate, which is sometimes termed the fifth primary taste. The emerging picture is that not only do individual taste qualities use more than one mechanism, but multiple pathways are available for individual tastants as well.