• 동아시아식생활학회지
• /
• 제3권2호
• /
• pp.139-145
• /
• 1993

Retrogradation characteristics of the acetylated and raw starch were investigated with the chucheongbyeo and Samkangbyeo. The freeze-thaw stability and syneresis on starch gel were more stable and lower in acetylated rice starch, suggested that the rice starch acetylated with acetyl group is more stable in the various conditions. The retrogradation time constant of acetylated rice starch gel from the Chucheongbyeo and Samkangbyeo which were measured at 5$^{\circ}C$ storage were 11.7 days and 10.2 days, respectively. In addition, the retrogradation time constant in 21$^{\circ}C$ were 50.5 days and 49.8 days, indicating that retrogradation was noticiably retarded in this occation.

• 한국식품조리과학회지
• /
• 제18권5호
• /
• pp.534-542
• /
• 2002

녹두전분, 동부전분, 옥수수전분 등 3종류의 전분을 증류수 또는 오미자추출액에 분산시켜 겔을 제조하여(각각 전분젤리, 오미자젤리라 칭함) RVA에 의한 점도특성, 겔의 색도, 이수율, 파단특성 및 TPA특성의 텍스쳐특성을 조사하고, 관능검사를 실시하였다. 점도특성은 오미자추출액분산 전분현탁액의 호화온도가 세 전분 모두 상승하여 오미자추출액이 호화를 지연시키는 것으로 나타났으나 최종점도가 저하하여 전분의 결정화가 억제되는 것으로 나타났다. 또한 동일 농도에서 비교하면 세전분 중에서 옥수수전분의 점도치가 가장 낮아서 녹두, 동부전분보다 더 높은 농도로 사용해야함을 나타내었다. 색도는 옥수수전분겔의 L값이 가장 높아 백색도가 가장 높은 것을 나타내었으며, 이수율은 오미자젤리의 이수율이 전분젤리보다 저하하여 오미자추출액이 전분겔의 안정성을 높여주는 것을 나타내었다. 텍스쳐 특성은 오미자 젤리는 파단응력, 파단변형 등의 파단특성이 전분젤리보다 감소하여 오미자추출액에 의해 겔이 약화되고 탄력성이 적은 겔로 되며, 부착성이 커져서 끈적임이 커지는 것을 나타내었다. 옥수수전분의 오미자젤리는 응집성이 낮으면서 부착성이 커서 풀과 같은 텍스쳐를 나타내었다. 관능적 특성은 기계적 특성과 대체로 일치하는 경향이었으며, 전반적 바람직성은 녹두전분 7, 8%, 동부전분 8, 9%에서 높았으며 옥수수전분은 모든 농도에서 전반적 바람직성이 떨어졌다. 이상의 결과로 오미자젤리 제조시 녹두전분 사용시는 7, 8%, 동부전분 사용시는 8, 9%의 농도가 적당하며, 옥수수전분 사용시는 텍스처를 개선시킬 수 있는 방도가 필요하다고 생각되었다.

• 한국조리학회지
• /
• 제16권1호
• /
• pp.180-190
• /
• 2010

본 연구는 연근가루 첨가량을 달리하여 청포묵을 제조한 후 $4^{\circ}C$에서 5일간 저장하면서 품질 특성을 조사하였다. 연근가루를 첨가한 청포묵의 수분 함량은 86.78~88.88%이었다. L값은 연근가루 첨가량이 증가할수록 감소하였으나 a값과 b값은 유의하게 증가하였다(p<0.05). 관능검사 결과, 색과 맛은 연근가루 첨가량이 증가할수록 감소하였다. 향미와 광택은 시료간에 유의적인 차이는 없었다. 그리고 투명도와 탄력성은 무첨가군과 연근가루 5% 첨가할 때 가장 높았다. 단단한 정도는 연근가루 첨가량이 증가할수록 유의하게 감소하였다(p<0.05). 전반적인 수용도는 무첨가군과 연근가루 5% 첨가할 때 가장 높은 평가를 받았다. 조직감은 경도, 검성, 씹힘성은 저장 1일째에 유의하게 급격히 감소하였다(p<0.05). 응집성은 연근가루 첨가량에 따라 시료간에 유의적인 차이는 없었다. 부착성은 무첨가군과 연근가루 5, 10, 15%간에는 유의적인 차이는 없었다. 이수율은 저장 기간 동안 증가하였다. 이상의 결과로 연근가루를 첨가한 청포묵을 제조할 때 녹두전분 19 g, 연근가루 1 g, 소금 0.1 g, 물 160 mL를 첨가하는 것이 가장 바람직하겠다.

• 한국식품조리과학회지
• /
• 제30권2호
• /
• pp.161-169
• /
• 2014

The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.

• 한국축산식품학회지
• /
• 제37권3호
• /
• pp.376-384
• /
• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• 한국식품과학회지
• /
• 제30권1호
• /
• pp.118-124
• /
• 1998

Dehulled cowpea was microparticulated and coarse fractions and fine fractions were collected by air classification at air classifying wheel speed (ACWS) of 15,000 rpm, 12,000 rpm and 9,000 rpm, respectively. Protein content in fine fraction after air classification was 2 times higher than that of microparticulated cowpea, emulsion capacity was about 3 times than coarse fraction. The coarse fraction of the highest viscosity on the gelatinization properties were detected by amylograph, was C-3 (9,000 rpm coarse)fraction. The majority of microparticulated cowpea particles were oval shaped starch and the rest of them were indeterminate minute particles which had some sharp corners. As an application test, microparticulated cowpea and coarse fraction (C-3) were used for mook (Korea traditional starch jelly) preparation and the wet milled cowpea starch was compared as a control. Some impurities induced discoloring was detected by sensory evaluation but after washing, it made no difference in sensory scores between washed starch and the control cowpea mook. And also syneresis of washed cowpea was less than control. At the above result, it can be to recovery about 85% of cowpea starch using microparticulation/air classification technology.

• 한국식품조리과학회지
• /
• 제33권1호
• /
• pp.87-93
• /
• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• KSBB Journal
• /
• 제17권1호
• /
• pp.54-58
• /
• 2002

소수성 결합을 가지는 커들란 겔의 특성을 이용하여 지용성물질을 포함한 겔을 제조할 수 있었고, 지용성물질의 종류에 따라 건조시킨 겔 속에 상당한 양이 포함되는데, DHA는 건조중량의 90%가지 포함될 수 있었다. 또한, $\beta$-CD의 포접특성을 이용하여 DHA를 포함시킬 때 포접체 형성에 대한 물과 에탄올의 영향을 살펴본 결과 물 2.0 mL과 에탄올 0.5 mL이 DHA 포접에 효과적이었다. FT-IR과 XRD로 포접체를 분석해 본 결과 DHA를 포함한 포접체가 형성되었고, SEM을 통하여 포접체와 커들란, 플루란을 이용하여 마이크로 캡슐의 형태를 살펴볼 수 있었다.

• 동아시아식생활학회지
• /
• 제25권2호
• /
• pp.316-325
• /
• 2015

The characteristics of Heunmi (brown waxy rice)-ssuck (mugwort)-injeolmi containing different contents of mugwort over a storage period of 2 days were studied. The pH level ranged from 6.4 to 6.5, whereas moisture rate ranged from 34.4 to 51.4% with different amounts of mugwort. Heunmi-ssuck-injeolmi with different amounts of mugwort showed significantly different characteristics in the texture analysis. Hardness, gumminess and chewiness all decreased, whereas adhesiveness, springiness and cohesiveness increased with greater amount of mugwort added. Colorimeter analysis showed that L-, a- and b-values of Heunmi-ssuck-injeolmi were inversely proportional to the amount of mugwort. Scanning electron microscopy (SEM), confirmed that the stoma size of Heunmi-ssuck-injeolmi was directly proportional to the amount of mugwort, whereas the largest stable stoma size was observed with 30% mugwort. In the control group, retrogradation was preceded by expelling water, known as syneresis, whereas Heunmi-ssuck-injeolmi showed less retrogradation with a higher moisture rate. It is expected that mugwort containing cellulose discourages the retrogradation process. In conclusion, 30% mugwort showed the least retrogradation and was the most preferred in terms of taste with stable stoma over the storage period at $25^{\circ}C$. Therefore, it is appropriate for the manufacture and commercialization of Heunmi-ssuck-injeolmi.

• 한국식품조리과학회지
• /
• 제21권6호통권90호
• /
• pp.859-866
• /
• 2005

The purpose of this study was to investigate the effects of the addition of various concentrations of antler powder on the physicochemical and sensory characteristics of mango jelly As for pH and viscosity of the mango jelly, antler powder added group showed higher pH and viscosity than that of control group. As for turbidity, absorbance increased significantly(p<.001) by the addition of antler while permeability decreased. The syneresis increased with the passage of time. According to sensory evaluation, Sleekness showed the highest by adding $0.2\%$ antler powder in mango jelly. The hunter color L and b value decreased significantly(p<.001) by adding antler powder. The mechanical properties such as hardness, springiness, cohesiveness and brittleness were highest by adding $1.0\%$ antler powder while gumminess was highest by adding $0.2\%$ antler powder in mango jelly. Overall quality, taste, appearance, texture were most superior by adding $0.2\%$ antler powder in mango jelly. From these test results, the optimum recipe for mango jelly added with antler powder was $0.2\%$ of antler powder, $10\%$ sugar, $\2%$ agar and 351.2ml of mango juice.