• 한국식품조리과학회지
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• 제21권2호
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• pp.209-216
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• 2005

This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, $7\%$) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with $3\%$ added red ginseng. The degree of expansion was significantly decreased in the groups with $5\%\;and\;1\%$ added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with $7\%$ added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ Taste was very good in the groups with $3\%$ added red ginseng and a bitter taste was very strong in the groups with $5\%\;and\;7\%$ added red ginseng. Appearance and overall quality were highest in the groups with $3\%\;and\;5\%$ added red ginseng (p<0.05). Therefore, Jeung-pyun containing $3\%\;or\;5\%$ red ginseng was most preferable.

• 한국식품조리과학회지
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• 제19권3호
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• 한국식품조리과학회지
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• 제13권1호
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• pp.70-77
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• 1997

This study was performed to examine the changes in pH, viscosity, emulsion capacity, emulsion stability, and sensory characteristics during 21 day storage of soy milks prepared by the addition of the different kinds(glucose, fructose, sucrose) and concentrations (5%, 7%, 10%) of sugars. The pH values of all sugar added samples and control were 7.19∼7.40, which belong to the range of good suspension stability. The viscosity values of all sugar added samples were higher than that of control, and those of 7% and 10％ fructose added groups and 5％ sucrose added group increased during storage. While the emulsion capacity values of all sugar added samples were significantly higher than that of control, those of 7％ sugar added groups were the highest. During storage, the emulsion capacity decreased rapidly during the first 7 days, but after then decreased gradually. The emulsion stability values of all sugar added samples were higher than that of control, especially those of all fructose added samples were the highest. The emulsion stability of all sugar added samples increased during the first 7 days, but after then decreased. Sensory evaluations, the scores of sweet taste, roasted nutty taste, color, overall quality of fructose added samples were the highest. According to the above results, the emulsion capacity of 7％ sugar added samples were the highest, and emulsion stability and all sensory characteristics of fructose added samples were the best. Therefore, it was thought to be the most desirable to prepare soy milks by the addition of 7％ fructose.

• 한국수산과학회지
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• 제51권6호
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• pp.623-631
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• 2018

The present study investigated the food component characteristics of a bone-softened mackerel Scomber japonicus product (FC-M). The proximate composition of the FC-M was 57.4% moisture, 25.2% crude protein, 14.1% crude lipid, and 2.7% ash. The energy in the FC-M was 241.5 kcal/100 g, which corresponds to 8.9-16.1% of the daily energy intake recommended for Koreans ${\geq}6$ years of age. Regardless of type of taste, there were no significant differences in taste intensity when the FC-M was compared to a control (canned mackerel) but the odor intensity was significantly higher. Although there were no significant differences in hardness, the Hunter color values of redness and yellowness were significantly lower than those of the control. The sensory score for the FC-M was significantly superior to that of the control. The total amino acid content in the FC-M was 24.12 g/100 g and the major amino acids were aspartic acid, glutamic acid, leucine, and histidine. The major fatty acids in the FC-M were 16:0, 18:1n-9, 20:5n-3, and 22:6n-3 and the FC-M was a good source of minerals.

• 수산해양기술연구
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• 제57권4호
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• pp.382-389
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• 2021

By applying super-high pressure (150-250 MPa) to a sealed pressure vessel, it is possible to make oyster shucking machine that automatically opens two-sheet shellfish or oysters. Possibility of developing a shucking machine was confirmed by identifying the working pressure for meat of oysters produced in the southern coast and conducting sensory evaluation of meat oysters. As a result of confirming the shucked oysters under super-high pressure of 150 MPa in the pressure vessel, the number of type A with separated shells and well-separated meat was 22 and type B with both shells and internal meat and shells not separated. For the oysters that were treated at 175 MPa, there were 58 type As with shell separated and meat well separated and 42 type Bs without oyster shells and insides. When looking at the oysters shucked at 200 MPa in the pressure vessel, the number of type A was 86 and type B was 14 accounting for 86% of oysters with good marketability. As a result of shucking oysters by applying 250 MPa, 96% type A oysters and 4% type B oysters were obtained from the total specimen. The total specimen oyster weight used in the conducted experiment was 6 kg, the average oyster shell weight was 3.99 kg and the average oyster meat weight was 1.25 kg. Therefore, the fatness of oyster meat, which measures the added value of oysters, is 20.8%. Sensory evaluation was conducted on thinned oysters by hand and type A oysters shelled by machine with an operating pressure of 200 MPa. The hand-worked oyster sample scored 4.7 points only in salty taste, and scored 5.0 or higher in color, shape, smell, fishy taste, texture and preference.

• 대한본초학회지
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• 제38권5호
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• pp.97-103
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• 2023

Objectives : These days many people tend to prefer spicy taste. The purpose of this study was to find out the relationship between prefer spicy and physical symptoms. Methods : We examined the subjective physical condition of patients who visited L/C clinic during the period between January and June 2023 by conducting a survey. The survey was completed voluntarily, and the anonymity and confidentiality of the research data were strictly protected, and it was stated that patients could withdraw at any time if they did not want to participate. Patients who refused to complete the survey and patients with limited capacity to give consent were excluded. The survey took about 10 minutes to complete. We analyzed 248 cases who answered the survey and found that 66 patients had a high spicy preference. Results : As a result, participants with high spicy taste preference tended to have general body symptoms such as fever, sweat, and thirst; digestive symptoms such as belching, constipation, bloody stools, and abdominal distension; genitourinary symptoms such as yellowish urine, urinary retention, white fluor albus, and premenstrual tension; and neuromuscular symptoms such as edema, blepharospasm, and cold hands. Conclusion : People who have general body symptoms, digestive symptoms, genitourinary symptoms and neuromuscular symptoms described above should try to eat as little spicy food as possible and make sure they get a good balance of the five flavors.

• 현장농수산연구지
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• 제11권1호
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• pp.173-179
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• 2009

부식용 채소로 이용되는 호박의 과실 품질을 손쉽게 측정할 수 있는 방법을 제시하고자 실험한 결과는 다음과 같다. 1. 호박의 식미와 가장 관련이 갚은 성분 중 하나가 총고형물의 양으로, '풋호박'과 '서울마디호박'의 과실내 총고형물이 각각 6.4 및 7.5%이었고 'Ford Zucchini'와 시판 '쥬키니' 품종은 각각 4.7 및 4.3%로 나타나 관능검사로 조사한 식미의 선호도 정도와 거의 일치하였다. 2. 분리세대에서 초장과 과실 품질 관련형질과의 상관관계가 없음을 알 수 있어, 초장이 짧은 우수 계통을 육성하는 것이 어렵지 않음을 알 수 있었다. 3. 호박 과실을 건조시킨 후 무게를 측정하는 간이측정법으로 식미 품질을 파악할 수 있어, 호박을 재배하면서 손쉽게 품질을 평가할 수 있는 방법으로 활용될 것으로 생각된다.

• 한국식생활문화학회지
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• 제25권5호
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• pp.499-507
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• 2010

The purpose of this study was to investigate American's perception and preference for Korean kimchi. A questionnaire was used to examine the perceptions of 126 males (40.4%) and 186 females (59.6%) residing in Illinois and California. Approximately 68% of the respondents had eaten Korean food. The perception of kimchi was the highest with a mean of 3.62. The respondents felt that the "Kimchi is a good side dish with cooked rice", "Kimchi (with garlic) prevents SARS", which was significantly different (M=3.06, p< .001), and "Kimchi prevents adult diseases" (M=3.24, p< .01). When evaluating the different kinds of kimchi, onion juice kimchi had the most preferred taste and also the highest overall acceptability (M=5.50, p< .05) of the second days. In the sensory evaluation by kimchi use, the best taste (p< .001) was in the order of kimchi pizza (M=6.58), kimchi dumplings (M=6.40), and kimchi chicken a'laking (M=6.33). The order for overall acceptability (p< .001) was kimchi dumplings (M=6.30), kimchi pizza (M=6.25), kimchi bacon roll, kimchi fried rice, and kimchi chicken a'laking (M=6.17).

• 한국식품조리과학회지
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• 제29권3호
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• pp.301-308
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• 2013

충남지역 대학에 재학 중인 중국인 유학생과 미국인 유학생을 대상으로 탕평채에 대한 인상, 기호도, 개선점을 조사하여 중국인과 미국인의 기호에 맞는 탕평채 개발에 필요한 기초자료를 제공하고자 하였다. 중국인 유학생은 탕평채에 대한 첫 인상에 비해 시식 후의 인상이 유의적으로 높았으며(p<0.05), 미국인 유학생의 탕평채에 대한 첫 인상과 시식 후의 인상 간에는 차이가 없었다. 탕평채를 시식한 후의 인상이 좋았던 이유로 중국인 유학생은 '맛이 좋아서' 35.3%, '식재료가 좋아서' 13.7%이었으며 미국인 유학생은 '맛이 좋아서' 31.6%, '향이 좋아서' 15.9%이었다. 따라서 중국인 유학생과 미국인 유학생이 탕평채를 시식 한 후 좋았던 주 된 이유는 '맛이 좋아서'인 것을 알 수 있었다. 탕평채의 관능적 특성(색깔, 외관, 맛, 향, 텍스처)에 대한 기호도 및 전반적인 선호도를 조사한 결과 색깔에 대한 기호도는 여학생이 남학생에 비해, 3년-4년 미만 거주한 학생이 1년 미만 거주한 학생에 비해, 중국인 유학생이 미국인 유학생에 비해 더 높았다(p<0.05). 중국인 유학생은 미국인 유학생에 비해 외관, 향, 텍스처에 대한 기호도가 높았으나 유의적인 차이는 보이지 않았다. 전반적인 선호도는 중국인 유학생이 미국인 유학생에 비해 다소 높았으나 유의적 차이는 없었으며 모두 '좋다' 정도의 비교적 높은 선호도를 보였다. 탕평채의 기호도를 높이기 위해 가장 개선해야 할 점으로 중국인 유학생은 '맛'이 54.9%로 가장 많았으며 다음으로는 '식재료'(19.5%)이었다. 심층면접에서 '짠맛과 매운맛의 조절', '고기 사용량의 조절', '붉은색 식재료의 사용' 등의 개선방안이 제안되어 중국인들이 선호하는 향신료를 사용하여 매콤한맛과 짭짤한맛을 강하게 조절하고 고기의 사용량 증가, 붉은색 재료의 사용 등을 통해 중국인들의 기호에 맞는 탕평채 개발이 가능한 것으로 여겨진다. 한편 미국인 유학생은 '텍스처'라고 답한 조사대상자의 비율이 가장 높았으며 심층면접에 의해 탕평채의 기호도 향상방안을 조사한 결과 '다양한 채소의 사용', '묵의 부드러운 정도 조절', '제공온도 조절' 등의 의견이 제시되어 웰빙 건강식을 추구하는 미국인(특히 채식주의자) 들을 위해 고기를 넣지 않고 미국인들이 선호하는 채소를 사용한 탕평채 개발, 묵의 텍스처 보완, 제공온도의 조절 등을 통해 미국 현지인의 입맛을 사로잡기에 충분할 것으로 파악되었다. 2000년대 초에 시작된 에스닉푸드(ethnic food)와 건강식에 대한 인기는 미국을 비롯한 전세계적으로 확산되어 가고 있다. 따라서 탕평채만의 독특한 한국적인 맛과 멋을 살리면서 중국이나 미국 현지에서 즐기는 향신료와 식재료를 접목시켜 중국인이나 미국인의 기호에 맞는 탕평채를 개발함으로써 경쟁력 있는 대표 한식으로 발전될 것으로 생각된다.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.278-283
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• 2003

김치 제조시 위생적 품질 개선을 위하여 ethanol과 천연항균물질인 polylysine의 복합 첨가를 검토하였다. Ethanol 농도를 0.3, 0.6 및 0.9%로 첨가하여 김치를 제조한 후 1$0^{\circ}C$에 저장하면서 3일 간격으로 총균수, 대장균군, 젖산균, 곰팡이 및 효모 등을 비교 측정한 결과, ethanol의 첨가는 대장균군과 젖산균의 생육 억제에 있어 보다 효과적인 것으로 나타났으며, ethanol 농도 0.6% 첨가시부터 미생물 생육 억제 효과가 뚜렷하게 나타났다. 또한 ethanol 0.6%를 첨가하여 담근 김치는 저장중 pH 저하 및 산도 상승에 대한 지연효과를 보여주었고, 저장중 관능특성의 변화에서도 신냄새, 이취, 신맛, 이미, 조직감 및 종합적 기호도의 모든 항목에서 가장 우수한 것으로 평가되었다. Polylysine은 단일 사용시보다는 0.6% ethanol과 복합 첨가했을 경우 미생물 생육 억제에 상승효과를 보였으나 관능평가에서 이미 및 이취를 느끼는 것으로 평가되어 0.6% ethanol 단일 첨가가 미생물 증식 억제 및 발효 지연에 가장 효과적인 것으로 나타났다.