• 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.

• 동아시아식생활학회지
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• 제25권3호
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• pp.513-524
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• 2015

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

• 한국식품조리과학회지
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• 제24권6호
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• pp.856-860
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• 2008

We prepared Tofu-sulgi by adding tofu and then analyzed the final product in terms of its nutritional quality, rheological characteristics and sensory tests. While the calorie quantity of Sulgi with Tofu was relatively low compared to that of Baeksulgi, it contained the dietary fiber, calcium and iron that were not present in Baeksulgi. Since Baeksulgi holds a large amount of carbohydrates, it shows a higher weight due to its dense fiber. On the other hand, Sulgi with Tofu showed a relatively low level of tofu protein despite the increased amount of tofu protein. This demonstrated the soft characteristics of Sulgi with Tofu. Also, the results of the sensory test showed that Sulgi with Tofu exhibited a higher preference than Baeksulgi in terms of its taste, flavor and fiber content. The preparation method of Sulgi with Tofu in this study used the natural grinding of tofu without removing the moisture. Also the use of both non-glutinous and glutinous rice flour that can be obtained easily in the public market, are convenient due to their characteristics of easy storage and no property change. Therefore, the preparation method of Sulgi with Tofu is quite convenient as compared to that of traditional Dduk (Korean rice cake) including Baeksulgi. From the perspectives of nutritional content, rheological characteristics and taste preference, Sulgi with Tofu fared better than Baeksulgi. Considering the overall quality characteristics of Sulgi with Tofu, we believe that the addition of tofu could contribute positively toward the quality characteristics of Sulgi.

• 한국조리학회지
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• 제23권7호
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• pp.220-233
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• 2017

The purposes of this study were: (1) to examine the quality characteristics of the Sulgidducks added with barley sprouts by blanching (CON), freeze-drying (FBP), hot-air drying(HBP); (2) to examine the quality characteristics of Sulgidduck such as the moisture content, the color value, the textural properties and the sensory evaluation; (3) to find the optimal ratio of barley sprouts, which were made by the three different drying methods. As a result, the Sulgidduks containing barley sprouts by CON showed a lot of significance and high correlation depending on the amounts of the barley sprout(p<0.05). As the amounts of CON, FBP and HBP increased, the L and the a values of Sulgidducks significantly decreased, whereas the b values of them increased. For the textual properties of the Sulgidducks, on the first day, the concentration in CON up to 6% showed no significant differences in the hardness, cohesiveness, springiness, and chewiness. In case of FBP, the increase in the additives caused decrease in the hardness, adhesiveness, springiness, and chewiness of the Sulgidducks on storage 0 day(p<0.05). As the amounts of HBP increased, the hardness, springiness of the Sulgidducks on the first day decreased(p<0.05). Conclusionally, 6% blanched barley sprout added group, 2% FBP and HBP were highly rated in color, flavor, bitterness, chewiness, overall acceptability and all sensory quality characteristics.

• 한국식생활문화학회지
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• 제22권1호
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

• 한국응용과학기술학회지
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• 제38권6호
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• pp.1735-1752
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• 2021

본 연구는 설기떡에 보리수를 이용하여 보리수의 첨가량에 따른 설기떡에 미치는 품질 특성을 알아보고 건강 기능성 떡으로의 이용 가능성을 연구하였다. 1. 보리수의 수분함량은 81.64%이었고, 조단백질은 1.75%, 조지방은 0.81%이었으며 조회분은 0.56%이었다. 보리수는 다른 과실에 비하여 폴리페놀 함량이 높고 항산화성을 가진 식품소재로서의 가치가 있는 것으로 나타났다. 2. 보리수를 첨가하여 설기떡을 제조하였을 때 보리수 첨가량이 증가함에 따라 a, b값, 당도, 경도, 탄력성, 씹힘성, 검성은 높아졌고, 수분함량, L값, pH, 부착성과 응집성은 낮아졌다. 특성차이검사 결과 보리수 첨가량에 따라 모든 검사 항목이 강하다고 평가되었으며 기호도 검사 결과 보리수 첨가 설기떡의 제조 시 보리수는 4%를 첨가하는 것이 가장 선호되었다. 3. 보리수 설기떡의 저장에 따른 특성은 저장 기간이 지남에 따라 a, b값, 경도, 탄력성, 씹힘성과 검성은 증가하였으며, 수분함량, L값, 부착성, 응집성은 감소하였다. 저장기간이 길어질수록 총균수는 증가하였으나 보리수 첨가량이 증가할수록 총균수는 낮아 보리수를 첨가하였을 때 떡의 저장성을 높일 수 있음을 알 수 있었다. 이상의 실험결과 설기떡을 제조할 때 보리수의 첨가량은 4%가 적합한 것으로 사료되며 적절한 보리수 가루의 첨가는 설기떡의 기호도에 긍정적인 영향을 미치며, 관능적 및 기계적인 품질 특성의 향상이 가능한 것이 확인되었다.