• 동아시아식생활학회지
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• 제24권5호
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• pp.631-640
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• 2014

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

• 한국식품저장유통학회지
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• 제14권5호
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• pp.516-525
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• 2007

자체 제조한 초고추장에 무첨가, 주정 3% 첨가, 녹차추출물 1, 3, 5% 첨가, 주정 1%와 녹차추출물 1% 그리고 주정 1%와 녹차추출물 2% 첨가한 시료를 각각 준비한 후 3주 동안 25, $37^{\circ}C$에 저장하면서 총균수, pH, 산도, 당도, 관능검사를 수행함으로써 초고추장의 품질변화를 조사하였다. 먼저 초고추장의 우점균주를 동점하기 위하여 분리된 균주를 16S rDNA 염기서열 분석을 수행한 결과 분리균주는 Bacillus amyloliquefaciens ER282로 최종 동정되었다. 한편 녹차추출물 자체를 1, 3, 5, 10% 농도에서 항균력을 시험한 결과 높은 항균효과를 나타내었다. 항균력이 높은 녹차추출물을 추가적으로 첨가한 초고추장 시료의 저장중의 총균수 변화를 조사한 결과 $25^{\circ}C$와 $37^{\circ}C$ 모두 무첨가구에 비하여 균체수가 현저히 감소하였다. 하지만 pH 산도 및 당도의 변화는 모든 첨가구에서 저장 기간에 따른 유의적 차이가 없었다. 그러나 관능검사와 전체적인 기호도 평가 결과에서는 대부분의 시료는 저장기간이 증가함에 따라 품질이 낮아지는 경향을 보였으나, 3% 녹차추출물 첨가 시료는 유의적으로 높은 기호도를 나타내었다.

• 동아시아식생활학회지
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• 제25권2호
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• pp.326-332
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• 2015

Makjang is a kind of Korean traditional short-term fermented soybean paste. The purpose of this study was to evaluate the compositions of free sugars, organic acids and free amino acids as well as microbial counts of six kinds of Makjang. Commercial Makjang from different regions (Kangwon-do, Choongchung-do and Kyungsang-do) were used. The major free sugars of samples were glucose (0.15~3.97%) and maltose (0.01~0.54%), whereas sucrose (0.02%) was detected only in M4 and fructose only in M1 and M2. The major organic acids were citric acid (0.16~3.09%), malic acid (0.06~0.23%) and succinic acid (0.01~0.11%). The total content of free amino acids ranged from 0.02 to 8.74 mg/g, and major amino acids were detected in the order of glutamic acid, leucine, alanine and aspartic acid. Numbers of viable cells of bacteria as well as yeast and molds were $7.8{\times}10^4{\sim}4.8{\times}10^5$ and $8.1{\times}10^3{\sim}3.6{\times}10^4$, respectively. The results of the sensory evaluation showed that over-all preference of Kyungsang-do Makjang was higher than others. Consequently these results provide better information for standardizing and improving quality and functional activity of commercial Makjang.

• 한국식품저장유통학회지
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• 제17권6호
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• pp.800-806
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• 2010

천일염을 사용한 김치를 소재로 한 음료의 레시피를 개발하고자 하였다. 천일염으로 만든 김치를 첨가하여 제조한 음료에 대하여 감미료의 선호도는 올리고당 > 벌꿀 > 슈가파우더 > 설탕 > 아스파탐 > 배즙 순으로 나타났다. 관능검사로는 김치첨가음료의 색, 냄새 및 종합적 기호도의 3가지 항목으로 평가하였다. 종합적인 기호도 (Overall acceptance)측면에서 동치미 음료가 6.24점, 백김치음료가 6.00점, 배추김치음료가 5.76점 순으로 나타나 동치미음료가 백김치나 배추김치음료보다 더 좋은 관능검사 점수를 나타내었다. 천일염 김치 첨가량은 10%가 대조구와 차이가 없는 것으로 나타났으며 동치미 음료, 백김치음료, 배추김치음료 세 가지 모두에서 공통적으로 가장 적절한 것으로 조사되었다. 제조 후 상온에서 저장했을 경우 저장 시간의 경과에 따라 백김치나 동치미 음료, 배추김치음료 모두 각 관능검사 항목에 대한 관능평점은 저하되었다.

• 한국식품영양학회지
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• 제37권1호
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• pp.9-16
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• 2024

To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed significantly high content at 13.50 °Brix, and the reducing sugar content of Corn-5 showed the highest content at 9.45%. The control showed the lowest free sugar content among all the experimental groups, excluding maltose content. In the enzyme-treated corn sikhye group, as the amount of super sweet corn increased, the content of sucrose decreased and the contents of glucose and fructose increased. The content of ascorbic acid and polyphenol compounds increased as the amount of super sweet corn increased. DPPH and ABTS radical scavenging abilities increased with increasing ratio of super sweet corn and enzyme treatment compared to the control. In the case of sensory evaluation, Corn-3, which substituted 30% of super sweet corn for rice and treated with enzymes, showed higher evaluations in taste, sweetness, and overall preference than those of the control.

• 한국식품영양과학회지
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• 제42권10호
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• pp.1656-1663
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• 2013

고등어 육을 이용한 소시지 제조에 있어서 그 최적 조건을 확립하기 위해 수세 횟수(0, 1, 2, 3회), 소금(1, 1.5, 2, 3%), 인산염(0, 0.1, 0.3, 0.5%), 설탕(0, 1, 2, 3%) 및 전분(0, 1, 3, 5%) 첨가량을 달리하여 소시지를 제조한 후 색도, texture, 겔 강도 및 관능평가를 실시하였다. 색도에 있어서 수세 횟수, 소금 및 전분 농도에 따라 유의적으로 백색도가 증가하였으나 인산염 및 설탕 농도에 따라서는 감소하는 경향을 나타냈다. Texture 측정에 있어서 경도 및 겔 강도의 경우, 수세 2회, 소금 2%, 설탕 2% 및 전분 5% 처리구에서 유의적으로 가장 높은 값을 나타냈으며 인산염 처리구는 농도에 따른 유의적인 차이는 없었다. 관능평가 결과, 수세 2회 처리구가 색, 향 및 전체적 호감도에서 가장 높은 점수를 받았으며 소금 2% 처리구는 모든 항목에서 가장 높은 점수를 받았다. 인산염 처리구의 경우, 맛, 탄성 및 전체적 호감도에 있어서 농도 의존적으로 높은 점수를 받았으며, 설탕 2%처리구는 탄성 및 전체적 호감도, 전분 5% 처리구는 전체적 호감도에서 가장 높은 점수를 받았다. 이상의 결과를 종합해 볼 때, 수세 2회, 소금 2%, 인산염 0.5%, 설탕 2% 및 전분 5% 첨가가 고등어 육을 이용한 소시지 제조 시 최적 배합조건인 것으로 사료된다.

• 농업과학연구
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• 제39권1호
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• pp.151-159
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• 2012

This paper analyzes the consumers' preference for packaged apple and derives the measures to vitalize the distribution of packaged apple. To do this, survey was conducted for consumers in large cities, Seoul, Busan, and Daegu to observe their purchasing behavior and satisfaction both for packaged and unpackaged apple. Survey was focused to how they are satisfied with several attributes of package such as size, appearance, content, material, and label. On the basis of the survey results, the values of the package attributes were estimated. Survey results show that consumers tend to buy unpackaged apple rather than packaged apple. About 34 percent out of 313 respondents have ever purchased apple packed with paper box while only 10.5 percent have an experience to buy packaged apple with transparent box. Most respondents answered they preferred the package of five to six apples and 1.3 kilograms most. They preferred mid or large size apple. Estimation of the values of the package attributes using the conjoint analysis shows that consumers are giving the highest value to the price of packing material. It means that consumers are reluctant to the extra payment resulted from packing the apple. Therefore, the efforts to reduce the cost of packing apple should be made steadily. In order to vitalize the distribution of small packaged apple, the package should contain high quality apple with high sugar content, proper size, good appearance, and so on. And it needs to be promoted to the consumers that small packaged apple are not inferior to apple packed with paper box.

• 동아시아식생활학회지
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• 제24권2호
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• pp.242-251
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• 2014

The traditional food - jungkwa of Korea, is difficult to manufacture. In this study, jungkwa with carrots was made in a rice cooker to simplify preparation. The boiling times for red color, chewiness and overall acceptability of jungkwa with carrots in a rice cooker as compared to the traditional method were 135 minutes, 150 minutes, 165 minutes, 180 minutes and 195 minutes, respectively. The rice cooker produced a lower moisture content in jungkwa with carrots when cooked for a longer time period, whereas the sugar content increased significantly. The color value of jungkwa with carrots was reduced at a longer boiling time as compared to the traditional method, yellowness increased when boiling time was longer than 195 minutes, whereas it remained the same with the traditional method. The hardness of jungkwa with carrots increased and candied jungkwa's result increased significantly when the boiling time was longer than 165 minutes. The rice cooker created a similar chewiness even when boiling time was over 165 minutes, although not consistently. The sensory evaluation scores of jungkwa made with carrots in terms of appearance, smell, taste, texture and overall preference were highest at 150 minutes and 165 minutes. Boiling jungkwa for 150 minutes in the rice cooker is the traditional method which simmers jungkwa at a lower timethan the preference time. Therefore, the best time for boiling jungkwa in the rice cooker highest was 165 minutes. After storage for 15 days chewiness and moisture content of jungkwa made with carrots at different boiling times, increased and decreases respectively. Therefore, the rice cooker can used to achieve comparable jungkwa without the traditional method.

• 동아시아식생활학회지
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• 제22권5호
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• pp.624-633
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• 2012

This study was performed to evaluate the physiochemical and sensory quality characteristics as well as the antioxidant activities of steamed rib sauce prepared with different amounts of Rehmannia glutinosa preparata concentrate(0, 6, 12, 18%). The moisture content and salinity of control were 80% and 0.8%, respectively, but those of sauces added with Sookjihwang concentrate were not significantly different from those of control. The acidity and reducing sugar content increased according to the amount of Sookjihwang concentrate. Hunter's color L (lightness) and b (yellowness) values decreased according to the amount of Sookjihwang concentrate, whereas a (redness) value was not significantly different among the treatments. Viscosity increased according to the amount of Sookjihwang concentrate. Total phenol and flavonoid contents increased according to the amount of Sookjihwang concentrate. Antioxidant activities (DPPH and hydroxyl radical scavenging activities) also increased according to the amount of Sookjihwang concentrate. Results of sensory preference test revealed that the scores for color, glossiness, and overall preference were the highest in sauce added with 12% Sookjihwang concentrate. It can be suggested that sauce added with Sookjihwang concentrate may be a functional sauce with high antioxidant activity.

• 한국조리학회지
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• 제16권2호
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• pp.308-321
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• 2010

본 연구는 다식 제조 시 감미와 결착제로서 꿀과 올리고당을 사용하고, 마 분말 첨가량을 달리하여 만든 쌀다식의 기계적 검사와 관능검사를 실시하여 마 분말을 첨가한 쌀다식 제조의 최적의 배합비를 구하고자 하였다. 수분함량은 꿀 첨가군이 올리고당 첨가군보다 낮았으며, 당도는 더 높게 나타났다. 색도는 꿀 첨가군보다 올리고당 첨가군이 L, a값은 높았으며, b값은 낮은 것으로 나타났다. 경도, 씹힘성, 검성, 응집성은 꿀 첨가군과 올리고당 첨가군 모두 대조군이 가장 낮았으며, 꿀 첨가군보다 올리고당 첨가군이 모든 항목에서 더 높은 수치를 나타내었다. 기호도 검사의 결과 외관, 마의 맛, 단맛, 전반적인 기호도에서는 마 분말 20% 첨가군이 가장 기호도가 높다고 평가되었다. 이상의 결과를 토대로 볼 때 마 분말의 첨가는 쌀다식의 기호도를 높여주고, 꿀과 올리고당을 이용한 다식 제조 시 마 분말 20%를 첨가하는 것이 가장 좋다고 사료되며, 본 연구는 다식의 제조 시 꿀과 올리고당을 감미 와 결착제로 사용하였으나 차후에 더욱 다양한 감미료와 보존성, 첨가비율을 달리하여 제조한 다식의 연구가 필요하리라고 본다.