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RISS 인기검색어
- 검색키워드
- 저자 : Ji Hye Koak (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
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Blending of Different Domestic Grape Wines Using Mixture Design and Optimization Technique
Ji Hye Koak,강병선,Young Tae Hahm,박천석,백무열,김병용 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.4
Objectives of this study were to make a Muscat Bailey A (MBA) wine from grapes raised in Yongdong,Korea using various manufacturing methods and to blend it with Gerbong and Campbell wines using optimization technique. Effects of fermentation temperatures and of American and French toasted oak chips were determined. The highest sensory score was achieved from without the bacteria at 11℃ and with bacteria at 17℃, respectively. Higher preference value was obtained from the heavy toasted, and French oak chip. Three kinds of red wines made from 3 different varieties were mixed at the various ratio and optimized. As a result of numerical and graphical optimization, the ratio of 11.1 (Gerbong wine): 48.9(Campbell wine): 40.0 (MBA wine) produced the best sensory score. This study was performed to improve the quality of MBA wine, and an optimum blending formulation for better quality wine was obtained.
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Ji-Hye Koak,Moo-Yeol Baik,김병용,최영진,김현석 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.2
This study aimed to analyze the characteristics of extracted protein enzymes from over-matured, used-up fruits such as kiwifruit, grape, apple, and pear; and to apply these extracts as a tenderizer for beef sausage. Kiwifruit showed the highest protease activity (921.08 unit), and grape showed medium activity (225.86 unit), whereas pear and apple showed lower values (97.75 and 78.29 unit,respectively). After 2 weeks, the protease activity of all over-matured fruits increased by approximately 16.9%, and the maximum protease activity appeared in the temperature range of 50-60^oC, depending on the fruit extract. Failure stress was measured after adding the over-matured fruit extracts to the beef, and various tenderizers were manufactured using an optimizing technique according to a mixing ratio by each protease activity. The more kiwifruit content was added, the more the beef texture became soft. The optimum mixing ratio was categorized according to age groups such as elderly, middle, and young people.
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곽지혜 ( Ji Hye Koak ),백무열 ( Moo Yeol Baik ),김병용 ( Byung Yong Kim ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.2
This study was aimed to analyze the changes in rheological properties of sausages added tenderizer made with overmatured used-up fruits such as kiwifruit, grape, and pear. The tenderizers were manufactured by various concentration of fruit extract and added to the sausage at different heating temperatures. Failure stress and stress relaxation of beef sausage mixed with different tenderizers were measured with Rheometer, and analyzed with 3-element Maxwell model. As a result of the rheological measurements, over-matured kiwifruit extract showed the best tenderness effect among other fruit extracts, and the more kiwi contents were added, the beef texture turned to softer. The instantaneous stress and elastic component of beef mixed with various tenderizers were decreased at higher concentrations and lower heating temperatures. This study was well expressed the numerical magnitude of viscoelastic components of beef sausages to determine the tenderizer effect.
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