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조직콩 단백의 첨가가 쇠고기 완자의 기호 및 Texture 에 미치는 영향
정락원,이효기 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1
In this study, we tried to compare and determine what the effects will be to the sensory characteristics and textures of a meat balls when the proportion of the texturized soy protein (TSP) varies from 0, 10, 20, 30, and 40%. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. As the level of 40% TSP increased the meat ball maintained a better appearance. 2. Color, beef flavor, tenderness, juiciness and acceptability showed the tendency to decrease as TSP proportion increased. (1) No significant change to the outside color revealed to the level of 20%. However, inside color showed a significant change after the level exceeded 20%. (2) Soy flavor tended to increased and beef flavor tended to decrease as the TSP proportion increased. However up to the level of 30% one could not taste the flavor of soy. (3) Tenderness tended to decrease as the TSP proportion increased however difference was not significant. (4) Juiciness decreased as TSP proportion increase. (5) Acceptability tended to decrease as the TSP proportion increased but to a 40% addition, the level of TSP did not have much effect on the sensory characteristics as long as sufficient seasonings were added. 3. Instron measurement incidated that springiness, cohesiveness and shear force tended to decrease as the TSP proportion increased but hardness increased and chewiness was the highest at 20% TSP level. 4. Color and difference meter indicated that the figure L and b tended to increase and ΔE decreased as the TSP proportion increased. 5. Cooking retention tended to increase as the TSP proportion increased. From thiss tudy, we can conclude that the level of up to 40% of TSP in making meat ball did not affect the preference.
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「임원십육지(林園十六志)」를 통해 본 19세기의 김치문화
鄭樂源 培花女子大學 2008 培花論叢 Vol.26-27 No.-
Following is the summary of conclusion derived from the study of the types and distinct features in Kimchies that was recorded in Kyoyeojiryu 「Limwonsibrheukji」. Yumjangchae has 14 methods of preserving vegetalbe by mixing various vegetalbes with salt, salt with residue left after rice liquer and spices, Jachae has 7 methods of consuming Kimchi by fermenting the mixture of vegetables, rice, salt, yeast and salt-fermented sea food, Jechae has 29 methods of preserving vegetalbe by combining spicy and hot ingredients such as mustard garlic, vinegar, ginger, fermented soy sauce with vegetables, Juchae has 5 methods of consuming Kimchi by seasoning various vegetables with salt water. During the 19th century vegetables mostly used to make Kimchi was not chinese cabbage but radish, turnip, eggplant, cucumber, wax gourd etc. Generally used spices were salt, spring onion, a fennel seed, chinese pepper, dried skin of citrus fruit, etc, and red pepper were used as a whole or shredding red pepper or in the form of grinded pepper. During the 19th century perfection of the combined spices chimchae method where salt-fermented seafood and raw seafoods and basic spices are mixed was accomplished, in addition to the method of preserving vegetables with salt. As a result it can be said that a very unique Kimchi was produced in the aspect of preserving method, usage of ingredients, in nutritional function. Kimchi culture established during the 19th century is the most developed form of Kimchi producing method that has been progressively inherited for 3000 years and a further in depth research into its value and re-focusing of Kimchi is necessary.
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집청시간이 약과의 기호 및 texture 에 미치는 영향
조신호,이윤경,정락원,이효기 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.2
The purpose of this research is to study comparatively what the effects will be to the sensory characteristics and texture of Yackwa when the soaking time in syrup varies from 5 minutes, 1 hour, 2 hours, 3 hours, 5 hours and 12 hours. Evaluation was conducted through sensory evaluation and instrumental test by Instron. In results obtained were as follows. 1. In sensory evaluation, color of Yackwas by 1 hour or 2 hours soaking in syrup were better than other sample. Shape of Yackwas by 2 hours or 3 hours soaking in syrup were better than other sample. As the soaking time increased softness of Yackwa tended to increase. Otherwise as the soaking time decreased, fracturability tended to be good. In taste, Yackwa by 1 hour soaking in syrup was the best. 2. Instron measurement indicated that Hardness, Springiness and Chewiness tended to decrease as the soaking time in syrup increased. But Cohesiveness did not have much effect the soaking time in syrup. 3. Softness and Fracturability of Yackwa had significant relationship with Hardness and Springiness. Therefore Hardness and Springiness represented the texture of Yackwa. In view of the above results, it came to the conclusion that Yackwa by soaking time in syrup for 1 hour or 2 hours could give the best results among the groups studied.
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