• 동의생리병리학회지
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• 제20권3호
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• pp.629-633
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• 2006

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.

• 동아시아식생활학회지
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• 제24권5호
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• pp.664-671
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• 2014

This study was performed to develop dried persimmon using Yanggaeng by addition of dried persimmon puree(0, 5.6, 11.2, 16.8 and 22.4%). L value, pH, sugar contents, hardness, chewiness, cohesiveness, gumminess, springiness were, moisture contents, a value, b value and adhesiveness were of dried persimmon puree. different attributes, dried persimmon puree content significantly affected properties including color intensity, gloss, dried persimmon flavor, dried persimmon taste, sweetness, moistness and after taste. In the acceptance test, dried persimmon puree was preferred appearance, flavor, taste, texture and overall quality. The optimal dried persimmon puree content for overall quality of dried persimmon Yanggaeng was 16.8%.

• 한국식품조리과학회지
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• 제27권1호
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• 동아시아식생활학회지
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• 제14권4호
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• pp.387-396
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• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2001년도 춘계연합학술대회 초록
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• pp.202.2-202
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• 2001

• 한국축산식품학회지
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• 제33권2호
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• pp.287-293
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• 2013

육질등급별 한우의 수분함량은 육질등급이 2등급에서 $1^{{+}{+}}$로 높아질수록 감소하였으며, 조지방 함량은 증가하였다(p<0.05). 보수력은 육질등급이 높을수록 증가하였으나 유의적인 차이는 나타나지 않았다. 마이오글로빈 함량의 경우 육질등급이 높을수록 유의적으로 감소하였다(p<0.05). 가열감량과 드립감량은 육질등급이 낮아질수록 증가하였으며, 전단력은 육질등급이 높아질수록 유의적으로 감소하였다 (p<0.05). 신선육에 대한 외관 평가 결과 표면의 수분은 육질등급별 유의적인 차이를 보이지 않았으나, 마블링은 육질등급이 높은 경우 높게 나타났다. 이취에 있어서는 2등급 시료에서 유의적으로 높게 측정되었다(p<0.05). 이에 따라 신선육에 대한 전체적인 기호도는 $1^{{+}{+}}$등급과 $1^+$등급이 1등급이나 2등급에 비해 유의적으로 높은 값을 나타내었다(p<0.05). 조리육에 대한 관능적 특성 결과 중 향미는 육질등급이 2등급에서 $1^{{+}{+}}$등급으로 높아질수록 유의적으로 좋게 나타났으며(p<0.05), 맛과 다즙성은 $1^+^+$등급이 유의적으로 가장 높게 나타났다(p<0.05). 이에 따라 조리육에 대한 전체적인 기호도는 육질등급이 2등급에서 $1^{{+}{+}}$등급으로 높아질수록 유의적으로 증가하였다(p<0.05). 이상의 연구결과에서 볼 때, 한우의 품질을 결정하는데 있어서 수분함량, 조지방, myoglobin 함량 및 전단력이 중요한 물리화학적 인자라고 판단되며, 신선육에 있어서 marbling score는 조리시 맛, 다즙성 및 전체적인 기호도에 있어서 큰 영향을 주는 것으로 나타났다.

• 한국조리학회지
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• 제23권6호
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• pp.36-46
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• 2017

In this study, the influence of the life style on the HMR purchasing behaviors and repurchasing intents and the purchasing behavior on the repurchasing intent were examined in order to provide the basic data for developing competitive HMR product and invigoration of marketing. As results, of the life style factors, the health affected the quality, the taste the convenience and safety, and the economy the convenience, and the convenience the quality, and the safety the safety, significantly. Of the life style factors, health affected the repurchasing intentions negatively, while taste affected the repurchasing intent positively. Of the HMR selection properties, quality, convenience, and safety all affected the repurchasing intent positively. It can be conducted from the study that it is necessary to develop a strategy to enhance the quality and safety of the HMR and enhance the taste and economy of the HMR products for the taste and economy-oriented customers. When developing a new HMR product, the development and formulation of the strategy for quality, convenience, and safety and the overall strategy that covers from production, logistics, sales, and promotion, are supposed to be well established and discussed.

• 문화기술의 융합
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• 제6권3호
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• pp.275-282
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• 2020

최근 커피분야에 대한 소비자의 높아진 인식과 가격대 품질보다 한단계 나아가 심리적 만족에 비중을 두는 커피문화의 변화로 고품질 스페셜티 커피에 대한 관심이 높아지고 있다. 커피를 즐기는 방식이나 맛과 향 등을 중요하게 생각하는 하나의 문화로서 기호에 맞는 커피를 제공받고자하는 고객이 늘어남에 따라 스페셜티 커피전문점의 수도 증가하고 있으며 제공되는 커피의 품질 또한 높아지고 있다. 이에 본 연구는 스페셜티 커피의 주요 속성을 분석하고, 스페셜티 커피전문점에 필요한 마케팅 시스템을 구축하는 것에 목적을 두었다. 연구 방법으로 온라인 빅 데이터 분석을 통한 텍스트 마이닝을 실시하여 스페셜티 커피의 속성을 형성하는 요소들을 추출하고 영향의 정도를 분석하였다. 연구결과 커피의 맛과 원두, 바리스타와 관련된 단어들이 스페셜티커피의 속성에 중심적인 역할을 하는 것으로 파악되었다.

• 한국축산식품학회지
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• 제44권2호
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• pp.483-497
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• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

• 한국식품조리과학회지
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• 제16권1호
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• pp.65-74
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• 2000

본 연구는 부추김치의 담금방법이 관능적 및 미생물학적 특성에 미치는 영향을 조사하여 맛과 저장성을 향상시키는 방법을 모색하는데 그 목적이 있다. 실험처리구로는 소금으로 담근 것(A), 간장으로 담근 것(B), 간장과 들깨가루를 넣어 담근 것 (C), 멸치액젓을 넣어 담근것(D), 멸치액젓과 찹쌀풀을 넣어 담근 것(E)로 하였으며 그 결과는 다음과 같다. 1. 관능적 특성에서 외관, 냄새, 짠맛, 신맛, 감칠맛, 텍스쳐와 전반적인 기호도는 간장을 넣어 담근 처리구 (B)가 비교적 높은 점수를 받았고, 고소한 맛은 들깨가루를 넣은 처리구(C)가 가장 좋은 점수를 받았다. 2. 미생물학적 특성에서 총균수는 발효 전반에는 처리구 C가 많았고, 말기에는 처리구 E가 많았다. 반면에 처리구 A의 총균수가 가장 적었다. 처리구 C는 발효 2일에 최대 젖산균수에 도달했고, 처리구 E는 발효 13일에, 나머지 처리구는 발효 28일에 처리구 A>B>D순으로 최대 젖산균수를 보였다. 발효 말기인 43일에는 처리구 B가 가장 적은 젖산균수를 나타냈다. 분리동정된 젖산균은 Pediococcus속, Streptococcus속, Leuconostoc속, Lactobacillus속의 4가지였으며, Streptococcus속은 적숙기인 발효 8일에 가장 많았으며, 김치산패에 관여하는 Lactobacillus속은 발효가 진행됨에 따라 증가하였다. 이상의 결과를 종합해 볼 때, 본 실험의 조건하에서 발효는 처리구 B>C>E>D>A의 순으로 빨리 진행되었다. 담금방법에 따라 간장은 부추김치의 맛은 좋게 하였으나, 숙성을 빠르게 하였으며, 들깨가루 첨가는 초기 발효를 억제하는 효과가 있었지만, 말기에는 오히려 촉진한 결과로 보아 첨가하는 재료의 종류에 따라 부추김치의 발효 양상에 차이가 있음을 알 수 있었다. 그러므로 부추김치 담그는 목적에 따라 첨가재료를 선택하는 것이 바람직 할 것으로 생각된다.