연근 분말을 첨가한 죽의 품질 특성

박복희 ( Bock Hee Park ),조희숙 ( Hee Sook Cho ) 대한가정학회 2009 Human Ecology Research(HER) Vol.47 No.3

만두피 제조시 파래 분말 첨가가 품질에 미치는 영향

박복희 ( Bock Hee Park ),조희숙 ( Hee Sook Cho ),주성미 ( Sung Mee Ju ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2010 한국식품저장유통학회지 Vol.17 No.4

다양한 생리활성 기능을 가진 파래 분말을 첨가하여 제조한 만두피의 품질특성을 측정한 결과는 다음과 같다. 호화개시온도는 파래 분말의 첨가량이 증가될수록 점진적으로 증가하는 경향을 보였다. 95℃에서 점도, 95℃에서 15분간 유지한 후의 점도 및 최고점도는 파래 분말의 첨가량이 증가함에 따라 감소하는 것으로 나타났다. 만두피의 색도는 파래 분말 첨가량이 증가할수록 명도(L값), 적색도(a값)및 황색도(b값)는 대조군이 가장 높게 나타났으며, 각 시료간에 유의하게 감소하였다. 조리특성에서 파래 분말을 첨가한 만두피는 대조군에 비해서 중량의 증가나 부피의 증가, 수분흡수율 등이 모두 유의적으로 높게 나타났다. 만두피의 조직감은 파래 분말 첨가량이 증가될수록 경도, 탄력성 및 씹힘성은 높아졌으며, 부착성과 응집성은 감소하였다. 만두피의 관능검사 결과 전체적인 기호도는 파래 분말 5% 첨가군이 가장 좋은 것으로 나타났다. 이상의 결과를 종합하여 보면 기능성 만두피 제품 개발을 위해 파래 분말을 첨가할 경우 밀가루 대비 5% 정도 첨가할 때 기호 특성에서 적당한 것으로 사료되며, 기능적인 측면과 영양적인 측면에서 도움을 줄 수 있는 만두피로 사용될 수 있을 것으로 여겨진다. We investigated quality changes in dumpling shells prepared using various concentrations of Enteromorpha intestinalis powder(EIP). Dumpling shells were prepared by addition of 0%, 3%, 5%, 7%, and 9%(all w/w) EIP to the flour used in the basic formulation. The gelatinization temperature of the EIP-wheat flour composite increased whereas initial viscosity at 95℃, viscosity at 95℃ after 15 min, and maximum viscosity, all fell with increasing EIP content, as measured by amylography. In addition, the Hunter`s color L, a, and b values decreased significantly with increasing amounts of EIP. All of cooked weight, cooked volume, and water absorption of dumpling shells prepared with EIP were significantly greater than control values. In terms of textural characteristics, addition of EIP increased hardness, springiness, and chewiness, but decreased adhesiveness and cohesiveness. Sensory evaluation showed that dumpling shells prepared with 5% (w/w) EIP were preferred.

연잎 분말을 첨가한 죽의 품질 특성

박복희 ( Bock Hee Park ),조희숙 ( Hee Sook Cho ),전은례 ( Eun Raye Jeon ),김성두 ( Sung Doo Kim ) 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.1

연구논문 : 강황분말을 첨가한 만두피의 품질특성

박복희 ( Bock Hee Park ),안성아 ( Sung A An ),조희숙 ( Hee Sook Cho ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.4

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at 95℃, viscosity at 95℃ after 15minutes, and maximum viscosity were reduced. In terms of Hunter`s color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

노루궁뎅이버섯(Hericium erinaceum) 분말을 첨가한 죽의 품질 특성

박복희 ( Bock Hee Park ),고경미 ( Gyong Mi Ko ),전은례 ( Eun Raye Jeon ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.2

본 연구는 노루궁뎅이버섯의 약리작용을 활용하고자 노루 궁뎅이버섯분말을 죽에 첨가수준별(0, 3, 6 및 9%)로 첨가하여 제조한 죽의 이화학적 특성을 조사한 결과는 다음과 같다. 노루궁뎅이버섯분말의 일반성분으로 수분함량 6.10%, 회분 함량 11.4%, 단백질 함량 32.69%, 지방 함량 4.63%, 탄수화물 함량 45.18%이었다. 노루궁뎅이버섯분말 첨가 죽의 수분함량은 유의한 차이가 없었고, 노루궁뎅이버섯분말의 첨가수준이 증가할수록 pH는 감소, 산도는 증가하였다. 색도는 노루궁뎅이버섯분말 첨가수준이 증가할수록 L값은 감소하였고, a값과 b값은 증가하였다. 노루궁뎅이버섯분말 첨가 죽의퍼짐성은 대조군 0.81±0.04에서 9% 첨가군 0.58±0.11으로 감소하였으나, 점도의 경우 대조군 5669.54±118.97에서 9%첨가군 8698.14±899.80으로 증가하였다. 위와 같은 결과로부터 노루궁뎅이버섯분말을 죽에 첨가하여 죽의 전통적인 품질특성에 큰 영향을 주지 않으면서도 기능성을 더해 줄 수 있는 긍정적인 효과가 있음을 알 수 있었다. The study was conducted to evaluate the effects of Hericium erinaceum Powder (HEP) on the quality characteristics of Jook. The proximate composition of HEP was as follows: moisture, 6.10%; crude protein, 32.69%; crude lipid, 4.63%; crude ash, 11.40%; and carbohydrates, 45.18%. Each sample contained 3, 6, and 9% Jook of Hericium erinaceum Powder (JHEP) compared to the control and their physicochemical properties assessed. As the level of HEP increased, there was a significant decrease in pH (p<0.05) and significant increase in total acidity (p<0.001). In addition, L and a values decreased, whereas b value increased with increasing addition of HEP. The Jook showed lower spreadability and higher viscosity values as its content increased. According to the results, addition of HEP positively affects the quality characteristics of Jook.

전남지역 김장 배추김치의 품질 특성

박복희 ( Bock Hee Park ),조희숙 ( Hee Sook Cho ),유맹자 ( Maeng Ja Yoo ) 한국가정과학회 2003 한국가정과학회지 Vol.6 No.2

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1±1℃. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%, respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.18mg% and 13.25mg%, respectively. In color measurement. L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5 x 10^(6) and lactic acid bacteria count and yeast were 4.6 x 10^(5) and 8.8 x 10^(5), respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29,65%, respectively, also hydrochloric acid soluble pectin(HCSP) content was 53.0%.

청국장 분말을 첨가한 어묵의 품질 특성

박복희 ( Bock Hee Park ),조희숙 ( Hee Sook Cho ),박승희 ( Seoung Hee Park ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.2

청국장 분말을 0, 2, 4 및 6%를 첨가한 어묵을 제조하여 색도와 절곡검사, 기계적 조직감, 관능검사 등의 품질 특성을 조사하였다. 색도 변화는 명도를 나타내는 L값은 청국장분말을 첨가할수록 감소하였으나, 적색도(a값)와 황색도(b값)는 청국장 분말의 첨가량이 많아질수록 증가하였다. 어묵의 유연성과 탄력성을 나타내는 절곡검사에서는 모든 시료에서AA로 측정되어 청국장 분말의 첨가에 관계없이 우수한 것으로 나타났다. 청국장 분말을 첨가한 청국장 어묵의 기계적조직감 특성은 청국장 분말 첨가량이 증가할수록 경도hardness), 응집성(cohesiveness), 탄력성(springiness)은 증가되었으며, 검성(gumminess)과 파쇄성(brittleness)은 감소하는 경향을 나타냈다. 어묵의 관능검사에서는 색깔(color), 맛taste), 전체적인 선호도(overall acceptance)는 청국장 분말2% 첨가군이 가장 높게 평가를 받았다. 조직감(texture)은 4% 첨가군이, 향미(flavor)에서는 대조군이 가장 높게 평가되었으나 2% 첨가군과 유의적인 차이는 없었다. 따라서 청국장 분말을 첨가한 어묵의 가공 적성에 적절한 첨가량은2%가 적당하다고 사료되며 청국장을 함유한 고품질의 어묵의 제조가 가능할 것으로 판단된다. This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.

건식 쌀가루 첨가 반건면의 품질특성

박복희 ( Bock-hee Park ),고경미 ( Kyeong-mi Koh ),전은례 ( Eun-raye Jeon ) 대한가정학회 2020 Family and Environment Research Vol.58 No.1

This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption of cooked semi-dried noodles significantly decreased as the dry rice flour increased; however the turbidity of soup increased. Texture properties such as hardness, springiness, cohesiveness, and adhesiveness decreased as the level of dry rice flour increased. As the amount of rice flour added increased, large particles of gluten were reduced while smaller particles of starch increased by scanning electron microscopy (SEM). The color, taste, and overall preference of 75% noodles were the highest in the sensory characteristics. The results, showed that the addition of dry rice flour positively affects the overall sensory characteristics of semi-dried noodle with 75% representing the optimal level for addition.

복어 분말을 첨가한 국수의 품질특성

박복희 ( Bock Hee Park ),유지영 ( Ji Young Yoo ),조희숙 ( Hee Sook Cho ) 한국식생활문화학회 2013 韓國食生活文化學會誌 Vol.28 No.3

본 연구는 복어를 새로운 식품 소재로 활용하고자 밀가루에 복어 분말의 첨가량을 달리하여 국수를 제조하고, 품질특성을 조사하였다. 복어 분말을 첨가한 밀가루의 호화개시 온도는 복어 분말 첨가수준이 증가될수록 대조군보다 높은 온도에서 호화가 진행되었다. 최고점도와 95oC에서의 점도,95oC에서 15분 방치후의 점도는 복어 분말의 첨가량이 증가될수록 감소하는 경향을 보였다. 색도는 복어 분말 첨가량이 많을수록 L값(명도)과 b값(황색도)은 감소하였으며 a값(적색도)은 증가하였다. 조리특성을 살펴보면, 복어 분말 첨가량이 증가할수록 무게와 부피는 증가하였고, 국물의 탁도는 높아 지는 경향을 보여 조리중의 고형분 손실량이 많음을 알 수있었다. 조직감은 복어 분말 첨가량이 증가함에 따라 경도는 점차 증가하였고, 점착성, 탄력성 및 씹힘성은 복어 분말 첨가시 유의적인 차이는 없었으나 첨가량이 많아질수록 증가하였다. 응집성은 대조군과 큰 차이가 없었다. 관능검사 결과 맛의 경우 복어 분말 5% 첨가국수가 가장 높았으며, 그다음 7% 첨가국수로 대조군과는 유의차를 보였다. 복어에는taurine, hydroxyproline, lysine, histidine, glycine 등이 많이 함유되어 있어서 특징있는 맛을 식품에 부여하는 것으로 생각된다. 전체적인 기호도는 복어 분말 5%를 첨가하여 제조한 국수가 가장 높게 나타나 복어 분말의 일정량 첨가 시 관능적 특성이 향상됨을 알 수 있었다.이상의 결과로 볼 때 복어 분말을 첨가하여 물성과 기호도를 고려한 국수를 제조할 경우 복어 분말을 5% 정도 첨가시 국수의 품질에 크게 영향을 미치지 않으면서 전반적인 기호도 면에서 우수한 국수를 제조할 수 있을 것으로 생각된다. This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

논문 : 곰취분말을 첨가한 두부의 품질특성

박복희 ( Bock Hee Park ),김미 ( Mi Kim ),전은례 ( Eun Raye Jeon ) 한국식생활문화학회 2013 韓國食生活文化學會誌 Vol.28 No.5

The quality characteristics of tofu added Ligularia fischeri powder (LFP) were investigated. The proximate composition of LFP used was as follows: moisture, 7.7%; crude protein, 12.0%; crude lipid, 5.9%; crude ash, 14.1%; and carbohydrate,60.3%. The yield of tofu added LFP increased with the addition of LFP. However, there was a significant decrease in pH (from 6.03±0.11 in the control to 5.78±0.11 when 0.4% LFP was added) and a significant increase (from 2.60±0.01 in the control to 2.85±0.10 when 0.4% LFP was added) in total acidity. In addition, the L, a, and b values of tofu decreased with the increasing addition of LFP. In terms of textural properties, the hardness, cohesiveness, and brittleness increased, whereas springiness decreased, with the increasing addition of LFP. In the sensory evaluation, the overall preference for tofu added 0.3% LFP was the highest. According to the results, the addition of LFP positively affects the overall sensory evaluation of tofu, and 0.3% is the optimal level for addition.