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최수근,이종필,Choi, Soo-Keun,Lee, Jong-Pill 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6
This study was carried out response surface analysis for brown sauce optimization. Three factors of heating time (10, 20, 30, 40, and 50 min), the added gelatin content (0, 4, 8, 12, and 16%) and the added tomato paste amount (0, 6, 12, 18, and 24%) were encoded into 5 levels (-2, -1, 0, 1, 2). After the central synthesis plan was set up to produce samples in 16 pre-arranged conditions and the sensory tests were conducted, the investigation on optimum level of these factors was conducted. The scope of optimum conditions for extraction was established through reading the range of reaction surfaces superimposed between those representing sensory properties such as color, flavor, taste, viscosity and overall acceptability was established. In this study, it was found out that the scope of optimum conditions for brown sauce extraction was 30 min for heating time, 9.00% for gelatin content and 11.25% for tomato paste amount. The reliability test proved the mentioned scope to have a similar value to that of the estimated scope when compared to the experimental values which was observed through experiments conducted under the same conditions as applied to values predicted through RSM program, enabling the verification of the reliability of derived regression formula.
최수근(Soo Keum Choi),신경은(Kyung Eun Shin),이민수(Min Soo Lee),김수희(Soo Hee Kim),최은희(Eun Hi Choi) 한국조리학회 2010 한국조리학회지 Vol.16 No.5
The purpose of this study is to examine the possible use of functionally elevated Gochujang, a Korean traditional fermented sauce, and the result is as follows. The water content of Gochujang became significantly higher as jujube concentrate was added. The more amount of jujube powder, the less water content of Gochujang. And the water content of jujube concentrate added Gochujang was higher than jujube powder added Gochujang. For the chromaticity, lightness and yellowness were increased while redness and salinity were decreased with more jujube added. The viscosity of jujube concentrate was decreased when its amount was increased, and the viscosity of jujube powder was increased when its amount was increased. The results of sensory tests figured out GJC30(30% of jujube concentrate added) and GJP15(15% of jujube powder added) showed the highest preference, so those seem like the best additional level for elevating the sensory value and instrumental quality characteristics of Gochujang. This study showed that the possibility of using functionally fortified Gochujang by adding jujube which is nutritious and rich of health ingredients.
청양고추가루와 볶은 콩가루를 이용한 개량식 청고추장의 품질특성
최수근(Soo Keun Choi),신경은(Kyung Eun Shin),최일숙(Il Sook Choi) 한국조리학회 2011 한국조리학회지 Vol.17 No.4
The purpose of this study was to investigate the physicochemical properties of modified green gochujang, produced by Chengyang pepper powder and roasted soy powder. The moisture content of control gochujang (CON) made by red pepper powder was 32.64%, whereas the content of sample 1 gochujang (S1) made by Chengyang pepper powder was 26.50%. Crude fat content of CON was 1.81%, while the content of S1~S4 was a range of 2.64~ 2.80 %, Furthermore, crude protein content of CON was 5.58 %, while the content of S4 was the highest value of 9.01%. In crude ash cases, S1~S4 groups were also increased to a range of 10.32~10.37% when compared to 9.91% of CON. Color properties of modified gochujang made by Chengyang pepper powder were significantly decreased in values of redness and yellowness, compared to that of CON. In pH test, it showed that pH 6.15 of S4 was significantly increased, compared to ph 5.26 of CON (p<0.001). Total acidity of all sample groups has significantly decreased according to increased roasted soy powder than that of CON (p<0.001). In textural properties, hardness of gochujang was a range of 622.33~3670.70 and S2 showed the highest value among others. Meanwhile, S4 showed the highest value in the adhesiveness, and S2 showed the highest gumminess. According to these results, modified gochujang was increased in nutritive values such as protein, fat, and various minerals, even though it was decreased in color and water contents. Therefore, modified gochujang would have beneficial effects on health, but it could be needed to find out the optimizing condition through a sensory evaluation for developing a new sauce using Chengyang.