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조형용 ( Hyung Yong Cho ),조은경 ( Eun Kyoung Cho ),김병철 ( Byoung Chul Kim ),신해헌 ( Hae Hun Shin ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4
For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation. In results, semi-solid baby food was developed. It`s formulation is eco-friendly apple as a main ingredients, natural rhubarb extract 5% and thickener 4%. Thickener was used brown rice puffing powder and sweet pumpkin puffing powder. High pressure processing(HPP) and pouch packaging was used as processing and novel preservation technology. In results of storage test and quality evaluation, shelf-life of semi-solid baby food was 15 days in 5℃ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.
이지선 ( Jiseon Lee ),조형용 ( Hyung Yong Cho ),이미연 ( Mi Yeon Lee ),고은영 ( Eun Young Ko ),신정규 ( Jung Kue Shin ),최미정 ( Mi Jung Choi ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.1
멸치 가수분해물인 hydrolyzed anchovy products (HAP)가 짠맛 증진에 효과가 있는지 검증하기 위해 HAP를 반죽에 넣고 동일한 제면을 제조한 뒤 제면 적성과 관능검사를 실시해 주었다. 건면과 조리면의 일반 특성에서 유의적으로 큰 차이가 나타나지 않았다. 하지만, HAP를 첨가해준 국수를 제조한 결과, 25, 50% HAP를 넣어주었을 때관능검사에서 짠맛이 증진되는 효과를 나타내었으며, 짠맛에 대한 선호도와 전체적인 선호도에서 높은 값을 나타내었다. 또한 50% HAP 시료에서는 짠맛과 그에 대한 선호도뿐만 아니라 외관이나 향미 면에서도 좋은 결과를 나타내었다. 본 연구를 통해 멸치 가수분해물을 이용한 국수에서 국수의 품질에는 영향을 크게 미치지 않으면서 나트륨함량을 줄이기 위한 짠맛 증진제로써의 산업적 활용을 기대할 수 있다. The overconsumption of dietary salt is recognized to play a negative effect on human health such as increasing blood pressure. The purpose of this study is to investigate the effect of hydrolyzed anchovy products (HAP) on the salty taste of dried noodle. The physicochemical properties and sensory test of dried noodle were determined at different concentrations of HAP. The lightness of the noodle samples was decreased with increasing levels of HAP whereas their redness and yellowness were increased. There were no significant changes in hardness and texture properties by HAP concentration, compared to those of the control. From the sensory evaluation, the 25% and 50% HAP samples showed a high score on saltiness, preferredness, and overall taste acceptability. Consequently, the HAP could be utilized in dried noodles or cooked noodles as a salt enhancer without significantly altering the charateristics of noodles.