• 한국식품조리과학회지
• /
• 제17권2호
• /
• pp.123-128
• /
• 2001

Soybean rice cake, which is often used in Hamkyungdo, is well hewn for a good taste and the slow firiming rate. Since soybean rice cake may taste different according to the amount of ingredients, this study will make a test of the taste and properties of two groups of soybean rice cake. One is prepared from rice flour mixed with yellow soybean and peanut flour at several rate, and the other is prepared from rice flour mixed with oil extracted from yellow soybean and peanut, the containing amount of which is the same as that of oil ingredient contained in each flour. Rice cake prepared mixed with extracted soybean oil shows better characteristics than that which is prepared mixed with soybean flour containing the same amount of oil. The result by sensory test reveals that the element which has a great influence on soybean rice cake is oil. Prepared mixed with extracted oil, soybean rice cake tastes best at 6% of oil, while rice cake prepared mixed with flour instead of oil tastes best at 8% of flour. As this study shows that the relation between firiming rate and oil has a significant influence on cohesiveness, moistness, and chewiness, it is needed to further study the effect of oil according to the kinds of the flour of rice or other grains used.

• 동아시아식생활학회지
• /
• 제20권6호
• /
• pp.909-915
• /
• 2010

In order to determine the most effective ratio of black soybean powder as an ingredient in cake, black soybean power was added at ratio of 10, 20, 30, and 40% versus wheat flour set as 0(control). Black soybean powder consisted of moisture(8.44%), crude protein(31.34%), crude fat(6.64%), crude ash(3.88%) and carbohydrates(49.70%). The specific gravity, spreadability, and baking loss increased according to the amount of black soybean powder, although specific volume decreased. The chromaticity 'L' and 'b' values of sponge cake with black soybean powder showed an reducing trend while the 'a' value displayed an increasing trend with an increase in black soybean powder. The texture properties of sponge cake with added black soybean powder showed an increasing trend in hardness and stiffness when the cake contained more black soybean powder. The sensory test for sponge cake with added black soybean powder showed high preference for 20% added black soybean powder to sponge cake.

• 동아시아식생활학회지
• /
• 제11권3호
• /
• pp.190-195
• /
• 2001

The objective of this study consists in finding the ways to make soybean cake (which is made of soaked soybean flour containing protein and lipid) a scientific and practical food even more easily. This study took a measurement of the change of pH, organic acid, microorganism, retrogradation and so soon. observing soybean cake prepared with soybean flour containing 6% of soybean oil at room temperature(19$^{\circ}C$) in two types of packaging, that is to say, $CO_2$ modified packing(CMP) and liner low density poly ethylene(LLDPE) packaging. As storing time went by, packed soybean cake didn't appeared in 12 days, either. Using modified atmosphere packaging soybean cake showed higer pH as well as less organic acid than unpacked. In addition, mould method makes water - activity lower, and it Puts a curb on the development of aerobic perishable microorganism and the retrogradation of rice cake. Unpacked soybean cake showed higher values than CMP Soybean Cake with enthalpy of retrogradation and the longer storing period the greater retrogradation process. Thus, storing or circulation period can be increased effectively without chemical or physical treatment.

• 한국식품조리과학회지
• /
• 제8권3호
• /
• pp.225-231
• /
• 1992

This investigation was undertaken for the purpose of studying me quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30$^{\circ}C$, room temperature (18~20$^{\circ}C$) and 5~6$^{\circ}C$. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing me Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5~6$^{\circ}C$. 3. By color value of soybean rice cake, b value was tend to increase as me addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed mat color of sensory evluation had significant relationship with only b value.

• 동아시아식생활학회지
• /
• 제22권3호
• /
• pp.401-407
• /
• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• 한국가정과학회지
• /
• 제5권2호
• /
• pp.55-74
• /
• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• 한국식품조리과학회지
• /
• 제8권1호
• /
• pp.43-47
• /
• 1992

This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.

• 동아시아식생활학회지
• /
• 제8권2호
• /
• pp.162-173
• /
• 1998

The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20hours. the numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermen-tation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation, Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive, especially in the soybean added Jeung-Pyun. 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but is was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by nost. As for instrumental characteristics, the 7 hour feremented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed were stored at 2$0^{\circ}C$ the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.

• 한국유기농업학회지
• /
• 제25권2호
• /
• pp.311-328
• /
• 2017

두둑과 고랑을 재활용한 한국형 무경운 농업에서 유기물 투입과 관수 효과를 구명하고자 무경운 토양에서 시험을 수행하였다. 1. 토양 미생물상 1회 전량관수 조건에서 대두박 투입 처리구의 토양 세균과 곰팡이 수는 대두박 무 투입구에 비하여 많았다. 그리고 유기질비료 투입량이 표준시비량 66%까지 증가되면 세균과 곰팡이 수는 증가되었으나, 그 이상에서는 세균과 곰팡이 수가 감소되는 경향이었다. 곰팡이/세균 비율은 관수 방법과 관계없이 대두박 투입 처리에서 0.6과 1.1로, 무투입 처리의 0.2와 0.5보다 2배 이상 높았다. 1회 전량 관수 조건에서 유기질 비료 시비량이 증가되면 대두박을 투입한 처리는 방선균 수는 감소되는 경향이었으나, 대두박 무투입에서는 증가되었다. 2회 분할 관수는 1회 전량관수에 비하여 대두박 무 투입 조건에서 세균과 곰팡이 수가 증가되었으나, 대두박 투입조건에서는 방선균 수가 증가되었다. 2. 토양 효소 유기질 비료의 시비량이 증가되면 토양 내 Chitinase 활성은 대두박 투입 토양에서 감소되고, 대두박 무 투입에서는 증가되는 경향이었다. 그러나 대두박을 투입에 관계없이 2회 분할 관수는 1회 전량관수에 비하여 Chitinase 활성이 증가되었다. 1회 전량관수 조건에서 대두박 투입 처리구의 ${\beta}$-Glucosidase 활성은 무투입에 비하여 높았으며, 유기질 비료 투입량이 증가되면 표준시비량의 66%까지는 ${\beta}$-Glucosidase 활성이 증가되었으나, 표준시비량에서는 감소되었다. 대두박 무투입 조건에서 2회 분할관수 토양 내 ${\beta}$-Glucosidase 활성은 1회 전량관수에 비하여 현저하게 증가되었다. 1회 전량관수 조건에서 대두박을 투입한 처리의 N-acetyl-${\beta}$-D-glucosaminidase의 활성은 무투입구에 비하여 높았다. 대두박 투입 처리에서 유기질 비료 투입량이 표준시비량의 66%까지 증가되면 N-acetyl-${\beta}$-D-glucosaminidase의 활성은 증가되었으나, 표준시비량에서는 유의적인 차이가 없었다. 대두박 무투입 조건에서 2회 분할관수는 1회 전량관수에 비하여 N-acetyl-${\beta}$-D-glucosaminidase의 활성은 증가되었다. 대두박 무투입 조건에서 유기질 비료 시비량이 표준량의 66% 수준에서는 토양 내 산성인산가수분해효소(Acid phosphatase)의 활성 높았다. 대두박 투입 조건에서는 유기질 비료 시비량이 증가되면 산성인산가수분해효소(Acid phosphatase)의 활성은 증가되는 경향이었다. 3. 토양 AMF 대두박 무투입 조건에서 유기질 비료의 투입량이 표준시비량의 66%까지 증가되면 토양의 내생균근균의(AMF) 포자수는 증가되었으나, 유기질 비료 투입량이 표준시비량에서는 근균의 포자수는 감소되었다. 그러나 대두박 투입에서 근균의 포자수는 유기질 비료 투입량에 따른 유의적인 차이가 없었다. 그리고 내생 근균의 고추 뿌리에 정착률은 대두박 투입량에 따른 유의적인 차이가 없었으며, 2회 분할 관수도 같은 경향이었다.

• 한국식품조리과학회지
• /
• 제17권3호
• /
• pp.204-210
• /
• 2001

노란 콩가루(대두)와 땅콩가루 2종류를 쌀에 섞어서 노란 콩가루를 섞은 노란콩떡과 땅콩가루를 섞은 땅콩떡을 만들어서 vacuum 포장과 CMP법으로 각각 포장하여 쌀가루로만 만든 떡을 대조군으로 6일간 보관하면서 물성을 관능검사와 기계적 검사로 조사하였다. 그 결과 진공포장을 하였을 때 노란콩떡은 관능검사의 응집성, 촉촉함, 씹힘성이 6일까지 유의적인 차이를 나타내지 않았고 쌀떡과 땅콩떡은 진공포장시 4일까지는 유의적 차가 없었으며, 기계적 검사도 노란콩떡은 6일까지 변화가 없었으며 쌀떡과 땅콩떡은 strengthness, hardness가 4일부터 증가하다가 6일에는 크게 증가하였다. CMP에서 노란콩떡은 관능검사의 응집성, 촉촉함, 씹힘성은 6일까지 유의적인 차이를 나타내지 않았고 쌀떡과 땅콩떡은 2일까지 유의차가 없었으나 4일부터 유의차가 나타났으며, 기계적 검사는 노란콩떡은 큰변화가 없었으나 쌀떡과 땅콩떡은 cohesiveness는 2일부터, adhesiveness는 4일부터 크게 감소하였다. 이 결과에서 진공포장과 CMP 사이에서 크게 유의적 차이는 나타나지 않았으나 노란콩떡이 진공포장이나 CMP에서 6일간 저장했을 때 물성변화가 없는 결과가 나타난 것으로 볼 때 진공포장과 CMP의 재질이나 저장일수, 방법에 더 세밀한 연구가 되어야 될 것으로 생각되고 떡의 노화현상의 지연은 포장의 종류보다는 만드는 배합 재료에 더 영향이 큰 것으로 생각되어진다.