• Korean Chemical Engineering Research
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• 제47권6호
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• pp.669-675
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• 2009

연질 PVC 대체를 위한 비변색 타입의 무용제형 상온 액상수지를 폴리올을 경화제로 사용하는 폴리우레탄수지 구조제어 설계를 통한 프리폴리머 합성방법을 응용하여 제조할 수 있었다. Macro-glycol, 분자량 및 반응조건의 영향 등을 고찰하여 최적의 작업성과 물성을 가지는 무용제형 상온액상수지를 제조하였으며, 우수한 기계적인 특성과 함께 유색작업을 위한 안료의 분산성 등에서도 우수하였고, Tg가 $-40^{\circ}C$의 값을 나타내었다. 또한 자외선 노출이나 질소산화물에 의한 황변특성도 개선할 수 있었다.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.148-153
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• 2004

둥굴레를 균일하게 열처리하여 탄내를 없애고 둥굴레차의 소비를 증가시키기 위하여 둥굴레차의 관능적 특성을 최적화 하였다. 둥굴레의 전처리 조건으로서 둥굴레의 세절두께는 2mm가 가장 적당하였다. 둥굴레 과립차의 향에 대한 최적 관능조건은 전체 농축액에 대한 둥굴레 농축액의 비율 82.17%, 전체 농축액 함량 13.16% 및 총당에 대한 포도당의 비율 39.17%에서 그 관능점수가 6.48로서 가장 높았으며, 전반적인 기호도에 대한 관능평점은 전체 농축액에 대한 둥굴레 농축액의 비율 58.82%, 전체 농축액 함량 13.65% 및 총당에 대한 포도당의 비율 51.51%에서 그 관능점수가 5.87으로써 가장 높았다.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• 한국식품영양과학회지
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• 제31권4호
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• pp.642-647
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• 2002

대추가루를 찹쌀의 6%, 8%, 10%, 12%, 14%로 첨가하여 제조한 대추 인절미의 색도, 수분함량, 기계적 품질특성 , 관능검사를 측정한 결과를 요약하면 다음과 같다. 수분함량은 대추가루 10% 첨가군이 52.9%로 가장 높게 나타났고, 대추가루 함량이 많을수록 L값은 낮게, a값은 높게 나타났으며 b값은 대추가루 첨가량에 따른 차이를 보이지 않았다. 경도는 제조직후부터 저장 24시간까지는 대추가루 10% 첨가군이 , 그 이후 저장기간동안에는 대추가루 14% 첨가군이 유의적으로 가장 낮았다. 응집성은 제조직후 대추첨가량에 따른 차이를 보이지 않았으며 저장시간이 길어짐에 따라 증감을 반복하였다. 탄력성은 저장 저장시간이 길어짐에 따라 증감을 반복하였으며 점착성은 저장 12시간 이후에는 6% 첨가군이 가장 높게 나타났으며 저장시간이 길어질수록 대추가루 14% 첨가군이 다른 첨가군에 비해 낮은 경향을 보였다. 관능평가는 전반적으로 대추가루 첨가량이 높은 경우 색, 단맛, 쌉쌀한 맛, 부드러운 정도, 씹힘성, 촉촉한 정도를 강하게 느끼는 것으로 평가되었으며 대추가루 첨가량이 많을수록 전반적인 기호도가 좋게 나타났는데 그 중 대추가루 10% 첨가군이 가장 좋게 평가되었다. 관능평가와 기계적 평가의 상관관계는 전반적인 기호도의 경우 수분함량, a값과 정의 상관관계를, 경도, 응집성과 부의 상관관계를 나타내어 대추인절미의 적색이 강하고 수분함량이 높아 촉촉하면서 딱딱하지 않은 경우 관능적으로 바람직하다고 평가되었다. 결과적으로 찹쌀밥을 이용하여 대추인절미를 제조할 때 불린 찹쌀양의 10% 대추가루를 첨가하여 제조하는 것이 딱딱하지 않고 촉촉하면서 단맛과 쌉쌀한 맛을 적당하게 느낄 수 있어서 전반적인 기호도 측면에서 적절한 방법으로 평가되었다.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.50-61
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• 2007

The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown rice, and black rice) flour in the preparation of GamJeopyeon (persimmon rice cake). The moisture contents of polished rice, brown rice, and black rice persimmon Jeolpyeon were 50.37${\sim}$51.65%, 49.52${\sim}$52.44%, and 48.82${\sim}$51.87%, respectively. With increasing astringent persimmon content, the L value of all of the Jeolpyeon decreased, whereas the values of polished rice and brown rice persimmon Jeolpyeon increased. The b values of polished rice, brown rice, and black rice persimmon Jeolpyeon were the highest at addition levels of 8%, 4%, and 12%, respectively. In the mechanical textural evaluation, the hardness of polished rice and brown rice, persimmon Jeolpyeon decreased with increasing astringent persimmon concentrate content during storage time, and was the highest at the 0% addition level in black rice Jeolpyeon after 2 days storage. In the sensory evaluation, the overall acceptability of polished rice, brown rice, and black rice persimmon Jeolpyeon was higher at 4, 8, 12, and 16% compared to the 0% addition level. According to the above study. Jelopyeon made with the addition of up to 16% astringent persimmon concentrate to polished rice, brown rice, and black rice flour was found to be the best recipe in terms of overall acceptability and textural qualities.

• 한국조리학회지
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• 제19권2호
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• pp.203-214
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• 2013

본 연구는 생리기능이 뛰어난 함초 분말을 첨가한 설기떡의 최적 제조 배합비와 그 특성을 파악하고자 이화학적 특성 및 관능검사를 실시하였다. 그 결과, 함초 분말 첨가량이 증가할수록 수분함량은 증가되었으며 pH는 감소하였다. 색도는 함초 첨가비율이 증가함에 따라 L값은 감소되었으며, a값은 증가하였고, b값은 10% 첨가군까지 증가하다가 감소되었다. 무기성분 함량은 함초 첨가비율이 증가함에 따라 Ca, P, Na, K, Mg, Fe, Mn, Se Zn 등 모든 무기성분에서 유의적으로 크게 증가하였다. 특히 대조군과 비교해 Ca은 26.7배, K은 18.6배, Mg은 17.1배, Fe은 30.2배 정도로 증가하였다. Texture 특성은 함초 첨가비율이 증가함에 따라 견고성, 부서짐성은 감소하였으나 응집성은 증가되었다. 관능평가 결과는 함초 분말 5% 첨가군이 향, 맛, 씹힘성, 전반적인 기호도 등에서 가장 좋았다. 이상의 결과에서 함초 첨가가 설기떡의 영양과 기능성을 향상시키고 5% 첨가가 관능검사 결과에도 좋은 영향을 준 것으로 평가되어 향후 함초를 이용한 다양한 제품 개발이 나오기를 기대한다.

• 한국식품조리과학회지
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• 제27권3호
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• pp.59-70
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• 2011

The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at $10^{\circ}C$ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.

• 한국식품조리과학회지
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• 제26권3호
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• pp.263-271
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• 2010

The purpose of this study was to measure the antioxidant activity of yacon root and to manufacture yacon pickles for commercialization as a functional food. The total phenol content in yacon roots were the highest, 29.96 mg GAE/ 100 g, in the ethyl acetate fraction and the DPPH radical scavenging activity and ABTS radical scavenging activity was 37.07%, and 91.60%, respectively, in the ethyl acetate fraction. The optimum recipe for the pickling solution was determined to be vinegar, water and high fructose corn syrup, at 34%, 22% and 44%, respectively. The quality characteristics of yacon pickles using this solution were monitored during storage at $25^{\circ}C$ for 43 days. The pH value decreased to 2.98 (42 days) during storage and $^{\circ}Brix$ gradually increased during storage. The L-value decreased significantly during storage but there were no significant changes detected in the a and b values. No significant changes were detected in the hardness of the yacon pickles. According to the sensory evaluation, no significant changes in taste, texture and overall acceptance of yacon pickle were observed during storage. These results indicated that yacon was an excellent functional food in terms of its antioxidant activity and that pickling might be a promising methods to maintain the taste and quality of yacon during storage.

• 폴리머
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• 제24권3호
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• pp.287-298
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• 2000

DVB (divinylbenzene)를 가교제로 하여 마이크로미터 크기의 단분산상 폴리스티렌 입자를 분산 중합법으로 제조하면서, 반응 온도와 단량체, 개시제, 용매 및 공용매의 농도, 안정제 poly(N-divinylpyrrolidone) (PVP) 함량과 분자량, 그리고 DVB의 함량이 전환율과 생성 입자의 크기 및 분포도에 미치는 영향을 조사하였다. 분산매로는 에탄올을, 개시제로 AIBN, 공통 분산매로톨루엔, 그리고 안정제로는 분자량 40000의 PVP를 사용하였다. 반응온도가 높아지고 개시제의 농도가 1%에서 4%로 증가할수록 반응속도와 전환율은 상승하고 모든 반응조건에서 10시간의 반응 결과 전환율과 입자의 크기는 거의 완결 단계에 이르렀으며, 오히려 24시간 동안 반응된 입자의 안정성은 10시간의 것보다 뒤떨어졌다. 또한 반응온도의 상승이 개시제의 농도변화보다 반응속도와 전환율에 더 민감한 영향을 미치는 것으로 관찰되었다. 각각 반응물의 조성을 변화시키면서 입자크기 및 분산도의 변화를 조사한 결과, 표면 특성이 안정하며 단분산상의 분포도를 갖는 구형의 고분자 입자를 중합할 수 있는 최적의 조건은 0.5% DVB, 25% 스티렌 단량체, 20-25% 톨루엔, PVP 농도는 10~15%, AIBN의 농도는 2와 4%이었으며, 이 조건에서 10시간의 반응으로 합성된 비드의 평균 입자경은 각각 3.9~4 $\mu\textrm{m}$와 3.4~9.3 $\mu\textrm{m}$이었다.

• 한국식품영양학회지
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• 제30권3호
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• pp.560-567
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• 2017

In this study, we investigated the quality characteristics and optimum conditions of porridge containing rice incubated with Phellinus linteus mycelium (PLMR). Composition measurements of PLMR were moisture 13.05%, ash 0.88%, carbohydrate 78.65%, crude protein 6.29%, and crude lipid 1.13%, also glutinous rice composition was moisture 13.99%, ash 0.32%, carbohydrate 77.18%, crude protein 7.85%, and crude lipid 0.66%. The water absorption rate of PLMR increased with increasing soaking time during 6 hours. However, the water absorption rate of glutinous rice increased until 30 minutes of soaking time. The pH of porridge was decreased as PLMR contents increased. The viscosity of porridge was increased as PLMR contents increased, and it was the lowest for the control at 914.77 cP. However, spreadability of porridge was decreased as PLMR contents increased. In terms of color, lightness was the highest for the 50% level, redness was the highest for the 75% level, and yellowness was the highest for the 25% level. In terms of textural characteristics, hardness and fracturability were increased as PLMR contents increased, whereas springiness, cohesiveness and resilience showed reverse results. In terms of consumer acceptance, flavor, appearance, viscosity, delicate taste, and overall acceptability were not significantly different between samples. Hot taste was decreased as PLMR contents increased, whereas grittiness showed reverse results. In conclusion, the results indicate that adding 25~50% PLMR to porridge is optimal for a recipe.