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한약처방을 활용한 medicinal food의 개발을 위한 연구(II) - 생맥산 처방을 첨가하여 제조한 초콜릿의 품질 및 관능적 특성 -
정인창,김운주,박성혜,Jung, In-Chang,Kim, Wn-Joo,Park, Sung-Hye 대한동의생리학회 2006 동의생리병리학회지 Vol.20 No.6
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.
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천마를 이용한 뇌혈관성 질환의 예방을 위한 양생약선(養生藥膳)의 개발을 위한 연구 (2). 천마를 주재료로 한 다식의 제조 및 관능적 특성
정인창,나혜영,이윤희,박성혜,Jung, In-Chang,Na, Hye-Young,Lee, Youn-Hee,Park, Sung-Hye 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2
This study was performed to provide basic for predicting the usefulness of Gastrodiae rhizoma(Cho'nma) as a food material for oriental applied diet therapy(YackSun). Thus, Gastrodiae rhizoma was used to develop a traditional Korean snack, Dasik. As a useful food resource, Gastrodiae rhizoma along with Cortex fraxini powder, was used to prepare Dasik. Cho'nma powder was added to the Dasik 63.2%(Dasik-1), 42.2%(Dasik-2) and 21.0%(Dasik-5) of Cho'nma powder to Dasik in one piece(5 g). The moisture and crude ash contents of the Dasik-1, 2 and 3 were analyzed. Physio-chemical analysis and a sensory test were also performed on the Dasik. Moisture and crude ash contents of Dasik-1 were 20.16% and 0.65%, respectively. Moisture and crude ash contents of Dasik-2 and Dasik-3 were 22.92 and 27.17% and 0.49 and 0.23% respectively. from the color test, the t value of Dasik-1 was found to be significantly low but the b value of Dasik-1 significantly high compared with the other preparations. The addition of Cho'nma had a tendency to impart high hardness, fracturability, gumminess and chewiness. Therefore, the addition of Cho'nma made the texture of Dasik denser. From the sensory test, the color, chewiness and overall acceptability of Dasik-1 were found to be significantly high. In conclusion, the addition of 63.2% Cho'nma per piece would be a useful recipe to enhance the quality of Dasik, and the flour Cho'nma showed better result than the Dasik-2 and Dasik-3.
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소금의 첨가량에 따른 바질 첨가 데미글라스 소스의 관능평가 분석
정인창,최수근,김동석 (사)한국조리학회 2007 한국조리학회지 Vol.13 No.2
This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation. 소금의 첨가량을 달리한 바질 첨가 데미글라스 소스에 대한 패널요원의 종류, 관능검사 시간, 소스 자체의 평가 및 실제 소스와 함께 먹게 되는 고기를 함께 곁들인 평가를 통하여 패널요원간의 선호도를 비교하고, 다양한 조건에서 관능적 품질특성을 조사하여 상품화 가능성을 모색하고자 하였다. 무경험 패널 그룹과 훈련된 패널 그룹 모두 대부분 항목에서 소금 0.3% 첨가 소스를 가장 선호하였으며, 다음으로 소금 0.1% 첨가 소스를 좋아하는 경향이었다. 무경험 패널 그룹에서는 소스의 제공형태나 관능평가 시간의 변화에 따른 상관관계 분석에서, 맛과 종합적인 기호도 평가를 제외한 대부분의 평가항목에서 눈에 띠는 뚜렷한 상관관계를 확인하지 못하였으나, 훈련된 패널 그룹은 소스의 제공형태나 관능평가 시간의 변화에 상관없이 대부분 정의 상관관계를 나타내었다. 순위법에서 무경험 패널 그룹과 훈련된 패널 그룹은 기호도 척도법 실험에서와 마찬가지로, 소스의 제공 두 가지 형태 모두 바질 첨가 데미글라스 소스에 소금을 0.3% 첨가한 시험구를 가장 선호하였다. 데미글라스 소스만을 시식한 삼점검사에서는, 데미글라스 소스 제조의 마지막 단계에 0.1%(w/v) 소금을 첨가하여 제조한 검사물(A)과 데미글라스 소스 제조 전에 0.1%(w/v) 소금을 미리 첨가하여 제조한 검사물(B) 간에 유의성이 있는 전체적인 품질차이가 있음을 알 수 있었다. 바질 첨가 데미글라스 소스 A와 B의 비교에서는 B가 A에 비하여 전체적인 맛에 대한 평가가 높게 나타났다. 이상의 연구 결과에서 상품화를 위한 바질 첨가 데미글라스 소스의 최적의 염도는 0.3%로 판단된다. 또한 데미글라스 소스 제조시 소금의 첨가 시기를 달리한 A와 B의 맛 평가에 대한 기초자료를 바탕으로 성분분석을 통한 차이 실험의 연구가 필요하다고 사료된다.
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녹황색 채소류 중의 카로티노이드 함량과 Blanching 에 의한 변화
정인창,조정옥 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.1
시판 녹황색 채소를 대상으로 하여 생것과 3% 끓는 소금물에 데치기한 후의 카로티노이드 색소 함량을 HPLC를 이용하여 분석한 결과는 다음과 같다. 카로티노이드 색소인 α-carotene, β-carotene 그리고 lutein을 각각 분석한 결과 5가지 채소 모두에서 lutein과 β-carotene이 검출되었고 α-carotene은 당근에서만 검출되었다. 또한 lutein은 미나리에서, β-carotene은 부추에서 가장 많은 함량 증가가 있었다. 실험에 사용한 시료 모두에서, 카로티노이드 색소의 구성 성분에는 변화가 없었으나 생것과 비교하였을 때 데친것에서 함량 증가가 나타났다. 이러한 결과로 미루어 보아 채소류는 끓는 3% 소금물에 살짝 데친 후에 섭취하는 것이 카로티노이드 색소의 이용 측면에서 유용하다고 생각된다. Carotenoids in commercial green-yellow vegetables(carrot, mugwort, perilla leaf, leek and water dropwort) were analyzed by HPLC. Carotenoids detected were lutein, α-carotene, and β-carotene. β-Carotene and lutein were detected in every sample analyzed, but α-carotene could only be detected in carrot. Blanching vegetables in 3% saline increased the content of carotenoids, however, the components of carotenoids were not changed. This result suggests that blanching increases the amount of available carotenoids.
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정인창,Jung In-Chang 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3
This study was designed to investigate the possible utilization of mugwort as a source of functional ingredients. The approximate composition for mugwort powder was 5.06% moisture, 1.98% crude protein, 4.65% crude fat, 5.85% ash and 82.46% carbohydrate. The highest mineral content was potassium. The contents of total phenolic compounds and condensed tannin were 114 mg% and 11,000 mg%, respectively. The highest electron donating ability(EDA) was observed from the ethyl acetate and butanol fractions of mugwort powder but the lowest was shown by the hexane fraction. In color values, with increasing mugwort powder content, the 'lightness', 'redness' and 'yellowness' decreased in the crust, while in the crumb bread the 'lightness' decreased and the 'redness', and 'yellowness' increased. With the addition of mugwort powder as a substitute for strong flour over the range from 2.5% to 10.0%, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for white breads, the hardness decreased slightly with the addition of 2.5% mugwort powder, but then increased with further additions of mugwort up to 10.0%. The addition of 2.5% mugwort powder increased the springiness and gumminess of white bread. The highest sensory scores for color, flavor, taste, texture and overall acceptance as evaluated by a student sensory panel were obtained from white bread with 2.5% mugwort powder and from the control. The highest sensory scores as evaluated by a baker sensory panel were obtained from white bread with 2.5% mugwort powder. In ranking test, overall acceptability of white bread was the highest in the control. Overall acceptance scores by sensory evaluation of white bread with 2.5% mugwort powder were not significantly different from those of control.
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