• 한국식품과학회지
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• 제7권3호
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• pp.135-140
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• 1975

약과(藥菓)에 사용(使用)되는 꿀중(中)에서 가장 좋은 꿀은 모밀꿀이었으며, 모밀꿀과 비슷한 꿀 대용(代用)의 Syrup을 만들어 본즉 다음과 같은 결과(結果)를 얻었다. 1. 설탕 40%, 물엿 20%, 물 40%의 비(比)로 하여 10분간(分間) 끓인 Syrup(A)과 설탕 20%, 포도당 20%, 물엿 20%, 물 40%의 비(比)로 하여 10분간(分間) 끓인 Syrup(C) 또는 15분간(分間) 끓인 Syrup(B)이 좋았다. 2. 반죽용(用) Syrup 으로는 A, B Syrup 이 좋았고 재어두기에는 C Syrup이 좋았다. A Syrup 을 약과(藥菓)반죽에 넣을때는 튀긴 즉시(?時) A Syrup에 재어두거나, 또는 튀겨낸 후(後) 냉각시켜 C Syrup 에 재어두는 것이 좋았고 B Syrup 을 반죽에 넣을 때는 튀겨낸 후(後) 냉각시켜 C Syrup 에 재어두는 것이 좋았다. 3. 모밀꿀로 반죽한 약과(藥菓)의 지방함량(脂肪含量)은 27.22%, A Syrup 으로 반죽한 약과(藥菓)는 23.05%, B Syrup 으로 반죽한 약과(藥菓)는 30.35%였다.

• 한국식품조리과학회지
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• 제31권5호
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• pp.574-580
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• 2015

This study investigated the proximate composition, sweetness, color, texture, and sensory properties of baked Gangjung prepared using different coating syrups (maltose syrup, oligosaccharide, rice syrup, and maltitol syrup). The crude protein content was 3.22~3.28% in baked Gangjung prepared with maltose syrup, oligosaccharide, or rice syrup, while that prepared using maltitol syrup had 2.61%. Crude ash was the highest when rice syrup was used (1.08%), and the lowest when maltose syrup or oligosaccharide was used (0.64% and 0.68%, respectively). The sweetness of the baked Gangjung was the highest in the rice syrup group, at $70.07^{\circ}Brix$, and lowest in the maltose syrup group, at $33.5^{\circ}Brix$ (p<0.05). The hardness of the Gangjung prepared with the different coating syrups was the highest for the grain syrup (1.42), followed by the oligosaccharide group at 0.96, maltose syrup (0.40), and maltitol syrup (0.35) (p<0.05). The number of peaks and the indirect measure of crispness also showed the highest values for the rice syrup group (p<0.05), but there was no significant difference among the values in the other groups. Lightness was in the range of 63.26~73.04 depending on the coating syrup, decreasing from the oligosaccharide to the maltitol, rice syrup, and then to the maltose syrup group (p<0.05). The a-value was the highest for the maltose and rice syrup groups at 10.69 and 10.38, respectively (p<0.05), and the b-value showed the same trend. Baked Gangjung showed the highest scores for color, flavor, and overall preference when prepared using maltitol syrup.

• 한국임상약학회지
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• 제22권2호
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• pp.176-180
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• 2012

The stability of triamcinolone in three kinds of oral liquid syrups at 4 and $25^{\circ}C$ was studied for 21 days. Twenty tablets of 4 mg triamcinolone were mixed with 100 mL of each oral liquid syrup, which is Levotuss$^{(R)}$Syrup (levodropropizine 6 mg/mL), Ucerax$^{(R)}$Syrup (hydroxyzine 2 mg/mL), and Xyzal$^{(R)}$Liquid (levocetirizine 0.5 mg/mL). The chromatographic analysis after deliberate degradation showed no evidence of any breakdown product likely to interfere with the chromatographic peak of the parent substance. The relationship between triamcinolone concentrations and peak areas was linear from 50 to 1000 ${\mu}g/mL$ ($r^2$ = 0.9998). The analysis method was precise, with coefficients of variation no greater than 5.4%. Triamcinolone was stable for up to 14 and 21 days in Levotuss$^{(R)}$Syrup at 25 and $4^{\circ}C$, respectively; in Ucerax$^{(R)}$Syrup and Xyzal$^{(R)}$Syrup, it was stable for at least 21 days at both temperatures. The percentages of initial triamcinolone concentration remaining after 21 days were $72.3{\pm}3.2$ and $94.9{\pm}6.0%$ and $93.2{\pm}4.9$ and $92.4{\pm}5.7%$, and $92.6{\pm}1.2$ and $92.7{\pm}2.2%$ in Levotuss$^{(R)}$Syrup, Ucerax$^{(R)}$Syrup, and Xyzal$^{(R)}$Syrup at 25 and $4^{\circ}C$, respectively. The pH variations of all test solutions were within 0.8. Based on the results, it was concluded that triamcinolone in three oral liquid syrups which are Levotuss$^{(R)}$syrup, Ucerax$^{(R)}$syrup and Xyzal$^{(R)}$syrup was chemically and physically stable in both states of refrigeration and room temperature for at least 14 days.

• Journal of Nutrition and Health
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• 제46권4호
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• pp.382-390
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• 2013

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

• Applied Biological Chemistry
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• 제31권3호
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• pp.255-260
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• 1988

보리를 이용한 유산균음료 개발하기 위한 기초자료를 얻고자 malt syrup, skim milk, 및 분유첨가 malt syrup을 배지로 하여 Lactobacillus acidophilus를 배양할 때의 각종 배양조건을 시험 조사하여 얻은 주요 결과는 다음과 같다. L. acidophilus를 stater로 하여 malt syrup에서의 유산발효시킬 때의 최적당도는 $10^{\circ}Bx$ 이었고 3% 이상의 skim milk를 첨가하면 유산균의 생육 및 산생성을 현저히 촉진하였으나 품질 및 기호성을 고려하면 5%의 탈지분유를 첨가하는 것이 적당하였다. 5%의 탈지분유를 첨가한 $10^{\circ}Bx$의 malt syrup에서 L. acidophilus를 배양할 때 배지의 열처리조건으로서는 $50^{\circ}C$, 30분간이 가장 효과적이었고 최적배양온도는 $40^{\circ}C$였고 pH는 6.0이었다. L. acidophilus의 생육은 malt syrup, skim milk 및 분유첨가한 malt syrup배지 중 분유 5% 첨가한 맥아당화액배지에서 가장 왕성하였으며 16시간까지가 대수기(log)로 인정되었다.

• Applied Biological Chemistry
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• 제21권1호
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• pp.11-15
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• 1978

측쇠 아미노산의 대사의 장해를 받음으로 생기는 maple syrup disease환자의 혈액에서 alloisoleucine를 GLC와 질량분석기를 사용하여 동정하였다.

• 동아시아식생활학회지
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• 제13권3호
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• pp.191-196
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• 2003

The purpose of this study was to propose the optimal blending ratio of honey, dextrose syrup and salt with regard to the amount of soybean powder for the manufacture of soybean Dasik. For the establishment of addition amount of honey, dextrose syrup and salt, the sensory characteristics were compared in relation to the physiochemical characteristics and color values. The results were summarized as follows: Soybean Dasik contained 16.77 % protein. As the results of sensory evaluation in according to color values, taste and moistness, the optimal blending ratio of honey and dextrose syrup was 80~90%, and that of salt 0.06% in proportion to the total weight of soybean powder. As the test results of mechanical characteristics, hardness of soybean Dasik decreased as the increasing of the addition amount of honey and dextrose syrup. Cohesiveness, gumminess, brittleness and springiness did not show any significant differences statistically. Lightness(L) decreased as the increasing of addition amount of honey and dextrose syrup. Redness(a) was high at the 90% addition level, but yellowness(b) not significantly different at the 70, 80 and 90% level of honey and dextrose syrup to the total weight of soybean powder. Therefore, the optimal blending ratio of soybean Dasik was proposed at the levels of 45% honey, 45% dextrose syrup and 0.06% salt to the total weight of soybean powder.

• Journal of Nutrition and Health
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• 제49권5호
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• pp.395-399
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• 2016

Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.792-798
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• 2006

This study was conducted to investigate the quality characteristics of Ginseng Jung Kwa prepared with different soaking times in sugar syrup. As soaking time in sugar syrup increased, the moisture content of Ginseng Jung Kwa decreased and the sugar concentration increased. In addition, L values of Ginseng Jung Kwa decreased significantly. A and b values were the highest at S2 and S1, respectively, and gradually decreased. Hardness, gumminess and chewiness of Ginseng Jung Kwa increased as soaking time in sugar syrup increased, but springiness and cohesiveness were not significantly different. The results of sensory evaluations showed that overall preference scored the highest for Ginseng Jung Kwa soaked in sugar syrup for 2 days.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.236-242
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• 2010

음료 베이스용 시럽을 개발하기 위하여 마카 추출액을 다양한 수준(0%, 7%, 14%, 21%, 28%)으로 첨가하고 품질 특성 및 항산화활성을 측정하였다. pH는 대조군보다 첨가군이 낮았고 시럽의 당도는 시료간에 유의적인 차이가 없었으며 점도는 마카추출액의 농도가 증가할수록 증가하였다. 명도를 나타내는 L값은 마카 추출액의 첨가비율이 증가할수록 감소하였고 b값은 증가하였다. 기호도 검사 결과 향, 단맛 및 전반적인 기호도면에서 시료간에 유의적인 차이가 없는 것으로 나타나서 마카 추출액을 28%까지 첨가하여 시럽을 제조하여도 관능성에 부정적인 영향을 미치지 않을 것으로 여겨진다. 마카 시럽의 총폴리페놀 함량은 마카추출액의 첨가량이 증가할수록 증가하여 28% 첨가군이 가장 높게 나타났고 DPPH radical 소거능과 superoxide anion radical 소거능 역시 마카 첨가군이 대조군보다 유의적으로 높게 나타났다.