연구논문 : 파슬리가루를 첨가한 설기떡의 품질특성

박종희 ( Jong Hee Park ),임정희 ( Jeom Hee Lim ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.1

The purpose of this study was to investigate the quality characteristics of Sulgidduck prepared with an optimal amount of parsley. The moisture content of Sulgidduk with the added parsley powder was between 40~41%. In the color measurement of parsley Sulgidduk, the results show that L-value was significantly reduced by the addition of parsley powder, a-value was the highest in the control group, and b-value was the highest with 2% parsley powder content. The pH of parsley Sulgidduk was decreased by the addition of parsley powder. The results of mechanical evaluation show that the cohesiveness and hardness of parsley Sulgidduk, were significantly increased during storage for 3 days, with an increase in the amount of parsley. In addition, springiness was significantly decreased, and chewiness increased, with an increase in the amount of parsley. Consequently, the addition of 6% parsley powder to Sulgidduk was the best formula for improving Sulgidduk in terms of sensory qualities such as color, taste, and overall acceptability.

아가리쿠스 버섯 분말을 첨가한 설기떡의 품질 특성

최영심(Young Sim Choi),김영태(Young Tae Kim) 한국조리학회 2012 한국조리학회지 Vol.18 No.2

This study examines the moisture contents, color, texture and sensory characteristics of sulgidduk added with agaricus blasei Murill powder(0%, 2%, 4%, 6%, 8%, 10%). According to the result, the moisture content decreased with increasing addition of the agaricus blasei Murill powder. The L-value decreased with increasing addition of agaricus blasei Murill powder. However, a-value and b-value increased with increasing addition of agaricus blasei Murill powder. For the texture of agaricus blasei Murill powder sulgidduk, its hardness, gumminess and chewiness increased with increasing addition of agaricus blasei Murill powder while its adhesiveness and springiness decreased. The sensory evaluation showed that the one added with 6% of agaricus blasei Murill powder was the best in color, flavor and overall acceptability. Consequently, the optimal sulgidduk formulation includes 6% of agaricus blasei Murill powder in color, flavor and overall acceptability.

구기자가루 첨가량에 따른 인절미의 품질특성

이효지,차경희,박진희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.4

The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija- Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows : Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.

조리방법을 달리한 식물성 떡갈비의 품질 및 관능특성

유제희 ( Je Hee Yu ),신정규 ( Jung-kue Shin ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.4

식물성 떡갈비를 조리방법을 달리하여 조리한 후 수분함량, pH, 가열감량, 직경 감소율, 두께 감소율, 색도, 물성, 관능검사를 측정하였다. 수분함량은 전자레인지로 조리한 식물성 떡갈비가 가장 높은 값을 나타냈으며, 오븐으로 조리했을 때 가장 낮은 값을 나타냈다. pH는 전자레인지로 조리한 경우 가장 높은 값을, 팬 프라잉한 떡갈비에서 가장 낮은 값을 나타냈다. 가열감량과 직경 감소율, 두께 감소율은 모두 오븐에서 조리한 떡갈비에서 가장 높게 나타났다. 가열감량은 전자레인지 조리시 가장 낮게 나타났으며, 직경 감소율과 두께 감소율은 에어프라이어에서 조리한 떡갈비에서 가장 낮게 나타났다. 식물성 떡갈비의 명도와 적색도는 각각 전자레인지, 오븐으로 조리한 경우 가장 높게 나타났고, 명도와 적색도 모두 팬 프라잉이 가장 낮은 값을 나타냈다. 황색도는 팬 프라잉한 떡갈비에서 가장 높은 값을 나타냈으나 오븐과 유의적 차이는 없었으며 전자레인지로 조리한 경우 가장 낮은 값을 나타냈다. 물성은 경도, 씹힘성, 탄력성, 응집성 모두 팬 프라잉한 식물성 떡갈비에서 가장 높은 값을 나타냈으며, 전자레인지로 조리한 경우 가장 낮은 값을 나타냈다. 식물성 떡갈비의 기호도 평가는 전반적으로 팬 프라잉한 경우 높은 값을 나타냈으며. 조직감 항목을 제외하고 전자레인지로 조리한 식물성 떡갈비의 기호도가 낮게 나타났다. 이와 같은 결과로 보아 팬 프라잉이 식물성 떡갈비의 기호도를 향상시킬 수 있는 적절한 조리방법으로 판단된다. In this study, to investigate the effect on qualities and preference of the vegetable tteokgalbi by cooking methods, it was using pan frying, microwave heating, conventional oven heating, and air frying. Moisture contents (%) according to cooking method was highest in the order of microwave heating, air frying, pan frying, and conventional oven heating, and pH was slightly higher in microwave heating and air frying. Cooking loss (%) and diameter reduction rate (%) and thickness reduction rate(%) was highest in conventional oven heating. For hardness (N), chewiness (J), springiness and cohesiveness, pan frying showed the highest value and microwave heating showed the lowest value. In the sensory test according to the cooking method, appearance and surface color showed highest values of conventional oven heating, and the pan frying showed high value for overall flavor, umami, overall taste, and overall acceptability. As a result, pan frying is an appropriate cooking method to improve the preference of vegetable tteokgalbi.

홍고추액을 첨가한 생면 파스타의 품질특성

김정수 ( Jung Soo Kim ),홍진숙 ( Jin Sook Hong ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

Optimum Boiling Duration and Its Effect on Nutritional Quality and Acceptability of Mechanically Dehulled Unfermented Locust Bean Seeds

Abiola Folakemi Olaniran,Clinton Emeka Okonkwo,Oluwakemi Christianah Erinle,Akinyomade Oladipo Owolabi,John Olusegun Ojediran,Tajudeen Adeniyi Olayanju 한국식품영양과학회 2020 Preventive Nutrition and Food Science Vol.25 No.2

Most locust bean processing is still carried out locally in Africa. Dehulling is one of the major challenges encountered in traditional processing of locust bean seeds. Boiling time prior to dehulling is vital for nutritional status of locust bean. Hence, this study explored the influence of boiling duration before dehulling on the nutritional quality of mechanically dehulled locust bean seeds. The samples were subjected to four different boiling durations (1∼4 h) and the resulting effects on the overall acceptability, proximate composition, mineral content, and pH were evaluated. Locust beans boiled for 2 h and dehulled at the speed of 398 rpm gave the highest crude protein content, crude fiber, crude fat, and ash content. The pH ranged from 5.48 to 5.77, while boiling improved the mineral content ranging from 0.25∼0.48 ㎎/100 g (potassium), 16.80∼28.00 ㎎/100 g (calcium), 3.85∼6.73 ㎎/100 g (sodium), and 40.00∼52.40 ㎎/100 g (magnesium). The tedious labour during dehulling of locust bean seeds can be reduced at 398 rpm dehulling speed without adversely affecting the slightly acidic status and nutritional quality; thus enhancing quality and overall acceptability. Adoption of boiling raw locust bean seeds for 2 h under pressure prior to dehulling is a valuable procedure to eliminate long hours of boiling and tedious labour during local and industrial production.

한우 육질등급에 따른 도체등급 요인, 이화학적 및 관능특성

이종문,최주희,이현경,나재천,김윤호,천동원,서상철,황규석,Lee, Jong-Moon,Choe, Ju-Hui,Lee, Hyeon-Kyeong,Na, Jae-Cheon,Kim, Yuen-Ho,Cheon, Dong-Won,Sea, Sang-Chul,Hwang, Kyu-Seok 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades (grade $1^{++}$, $1^+$, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The increase in quality grade from grade 3 to grade $1^{++}$ was significant (p<0.05) for carcass weight (from 338.7 kg to 387.2 kg), backfat thickness (from 7.45 mm to 12.23 mm) and marbling score (from 1.09 to 8.31). In contrast, significantly decreased levels of meat color, fat color, texture and maturity were apparent with increasing quality grade (p<0.05). Increasing quality grade was also correlated with significant increases (p<0.05) in crude fat contents (from 3.57% to 25.68%) and water holding capacity (from 52.41% to 58.03), and a decrease of the Warner-Bratzler shear force from 8.29 kg to 2.83 kg. The highest $L^*$ value (41.53) and highest cooking loss (22.11%) were observed with grade $1^{++}$ and 3 beef, respectively. There was no difference observed on $pH_{24}$ (5.53 to 5.66) among the quality grades, which were within the normal range. Sensory evaluation experiments revealed that quality grades were associated with significantly altered (all p<0.05) tenderness, juiciness, flavor, and overall acceptability. The crude fat contents showed significant correlation with juiciness (r=0.59), tenderness (r=0.71), flavor (r=0.55), and overall acceptability (r=0.69). The lower sensory trait scores were related to higher WBs. Grade $1^+$ Hanwoo beef had a significantly higher WBs and lower fat contents when compared to grade $1^{++}$ Hanwoo beef (p<0.05).

Hydrocolloids혼합첨가 쌀면의 물리적, 관능적 특성연구

이한나,장은희,이진실,홍완수,김영식,한정아,Lee, Hanna,Jang, Eun-Hee,Lee, Jin-Sil,Hong, Wan-Soo,Kim, Young-Shik,Han, Jung-Ah 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.

저나트륨 한식 메뉴에 대한 소비자 기호도 평가

부고운(Goun Boo),백재은(Jae-Eun Paik),배현주(Hyun-Joo Bae) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.1

본 연구에서 개발한 저나트륨 조리법으로 만든 한식 메뉴에 대해 단체급식소와 외식업소에서의 활용 가능성을 평가하고자 소비자 기호도 조사를 시행한 결과는 다음과 같다. 메뉴별로 성인남녀 50명 이상을 대상으로 9점 척도로 평가한 결과 전체적인 수응도 평균은 6.25점이었고, 쇠갈비구이(7.88), 불고기(7.63), 멸치볶음(7.46), 쇠고기장조림(7.45), 육원전(7.38), 돼지갈비찜(7.35) 순으로 전체적인 수응도가 높았고 시금치나물(5.04)이 가장 낮았다. 한편 성별에 따른 전체적인 수응도의 차이 분석 결과 떡국, 콩비지찌개, 육개장, 더덕구이, 오징어볶음, 멸치볶음, 고등어조림, 도토리묵 무침, 탕평채, 마늘종장아찌 등은 남자의 수응도가 여자보다 유의적으로 높았다. 또한, 본 연구에서 개발한 저나트륨 한식에 대한 전체적인 수응도와 평소 각 메뉴에 대한 기호도 간에는 닭찜, 연근우엉조림, 고사리나물 등 총 27개 메뉴가 양(+)의 상관관계가 있었고, 평가 음식의 간(짠맛)의 정도와 전체적인 수응도 간에는 비빔밥, 비빔국수, 떡국, 숙주나물 등 총 26개 메뉴가 유의적인 양(+)의 상관관계가 있었다. 그리고 비빔국수와 도토리묵무침은 평소 싱겁게 먹을수록 전체적인 수응도가 유의적으로 높았으며, 전체적인 수응도와 연령 간에는 탕평채, 버섯전골, 쇠갈비찜 등 총 11개 메뉴가 양(+)의 상관관계가 있었다. 연구 결과를 종합해볼 때 평가대상 전 메뉴의 전체적인 수응도가 ‘보통’ 수준 이상으로 평가되었으므로 본 연구에서 개발한 저나트륨 한식 조리법은 가정뿐만 아니라 단체급식소와 외식업소 등에서 효과적으로 활용 가능하다고 판단된다. This study was conducted to develop low-sodium Korean food recipes and evaluate consumer acceptability of low-sodium Korean food. A total of 137 consumers assessed the overall acceptability based on a 9-point scale. Statistical analyses were performed using the SPSS package program (ver 20.0). The results of this study are summarized as follows: According to the results of the consumer preference evaluation of low-sodium Korean food, overall acceptability of all menus was over five out of nine points (overall average 6.25). Overall acceptability was highest for grilled beef ribs (7.88), followed by bulgogi (7.63), sauteed dry anchovy (7.46), and simmered beef in soy sauce (7.45). On the other hand, overall acceptability was lowest in blanched and seasoned spinach (5.04). According to the results of Pearson’s correlation analysis, overall acceptability was positively related with menu preference of 27 menus, including seasoned and simmered chicken (P<0.001), fiddledhead namul (P<0.001), and grazed lotus roots and burdock (P<0.001). To sum up, overall acceptability of all items used in the consumer preference evaluation was more than five points out of nine. Therefore, low-sodium recipe for Korean food can be effectively applied in commercial or non-commercial foodservice cafeterias.

反應表面分析에 의한 쌀 壓出成型物의 品質評價

高光鎭,김준평 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.3

The study was designed to investigate overall acceptability of rice extrudate with added ginseng flour extruded by single screw extruder. Graphic three dimension analysis on response surface regression was conducted for overall acceptability evaluated by balanced incomplete black design. Overall acceptability, which formed a saddle point, increased as moisture content increased at lower die temperature, and as moisture content decreased at higher die temperature. Critical values of each variable which indicated optimum response are 5.0% ginseng content, 17.8% moisture content and 104.6℃ die temperature, and optimum inferred score of overall acceptability is 59,6 among 90.