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The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulgi were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.
The purpose of this study was to investigate the sensory and mechanical characteristics of Mohaebyung by the addition of chestnut, jujube, dried persimmon, pine nut, and codonopsis lanceolata flours. In the sensory evaluation of Mohaebyung, the acceptance for the color, moistness and sweetness was best with the addition of 25% mixed flour. The flavor, grain, chewiness and overall quality were best with the addition of 20% mixed flour. As a result of a textural analysis, the hardness and springiness of Mohaebyung decreased with increases in the addition of mixed flour. The redness. yellowness and lightness of Mohaebyung were increased with increases in the addition of mixed flour. A moisture content of 15% in the mixed flour added to the Mohaebyung was higher with 25% mixed flour.
Yeolgujatang is traditional casserole with meat, fish and vegetables in special pot. Name of Yeolgujatang was in 1800s, as yeolgujatang, yeolgujatangbang, yeolguja, in 1900s, Yeolgujatang, royal feast food in Yi Dynasty was yeolgujatang, Meon-sinseolro, tansinseolro, Yeolgujatang frame has legs and a lid, and a cylinder that can contain charcoal at the center of its rounded pot, with this charcoal, food can be cooked. Its material has changed fro, brazier to brassware, stainless steel, and silver. Nowdays electric sinseolro was also launched, which uses electric power instead of charcoal. Materials in yeolgujatang are beef, intestines, pork, chicken, pheasant, fish, sea bream, abalone, shrimps, vegetables, mushroom, ddock, guksu, cooked rice, seasening and garnish. Nutrition of carbobydrates, 2g of fiber, 57.6mg of calcium, 208mg of phosphorus, 4.3mg of ferrum, 2177㎍RE of vitaminA, 1.58㎎ of vitamin B₁, 0.3mg vitamin B₂, 6.6mg of vitaminC and 5.26mgNE of niacin. Yeolgujatang is excellent in nutrition, except for calcium and vitaminC.
The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija- Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows : Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.
The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55m1 honey, 15tnl water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinewnd gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55m1 honey, 15m1 water, and 3g (1%) salt. The moisture content was 37.72%.