• Korean journal of food and cookery science
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• v.13 no.5
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.38-45
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• 2011

This study aimed to determine the sensory acceptability of Gochujang dressing containing added Maesil (Prunus mune) concentrate. Gochujang dressing was blended with different concentrations of Maesil concentrate (0%, 1%, 2%, 3%, 4%). Moisture contents, L, a, b values, pH level, and sugar contents decreased, whereas acidity and viscosity increased with increasing Maesil contents. Salinity did not change significantly. For attribute difference test, as Maesil concentration increased, color intensity, savory flavor, sour flavor, hot taste, and mouthfeel decreased, whereas glossiness decreased. The acceptance test showed that 2% Maesil concentrate was the most preferable for appearance, taste, texture, and overall quality. In conclusion, the results indicate that addition of 2% Maesil concentrate to Gochujang dressing is optimal and provides good properties as well as reasonably high overall acceptability.

• Journal of the Korean Home Economics Association
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• v.41 no.7
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• pp.185-200
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• 2003

The purpose of this study was to investigate the fitness using the draft method to develop moderate-stretch knit block pattern for young women in Korea. The subjects were three women within the range of the ages from 18 to 24 showing the average body figures. In this study, 4 different patterns were drafted for the moderate stretch knitted fabrics, that were categorised into two different types. The first type of these was made up for kilted fabrics and the other was initially drafted for woven fabrics and altered for knitted materials afterward. The major findings derived from this investigation were as follows; 1. According to each sensory evaluation for the appearance test on fitness, knit block patterns A and D were the better than the rest of them. 2. Knit block patterns A and D with higher evaluation scores were drafted with body size measurements except the waist line, whereas patterns B and C with relatively lower scores were produced including the smaller ease amounts than the woven block pattern. 3. To see the results of the functional test based on the designed ten motions for this experiment, knit block patterns A and B were concluded as better than the rest of them. In addition, concerning the arm liking motions, pattern B was scored as the best among the developed patterns.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.65-76
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• 2012

As pumpkin is gaining popularity as health functional food among people, this study purposed to prepare powder pumpkin soup of instant food style using ordinary pumpkin (Cucurbita moschata Duch.) that is an oriental pumpkin variety, and sweet pumpkin (Cucurbita maxima Duch.) that is a western pumpkin variety, and to examine its mechanical and sensory characteristics. The viscosity of powder pumpkin soup was higher when the addition ratio of ordinary pumpkin powder was higher than that of sweet pumpkin powder. On the contrary, sugar contents was higher when the addition ratio of sweet pumpkin powder was high. Color did not show any consistent tendency by the addition ratios of ordinary pumpkin powder and sweet pumpkin powder, and lightness was highest in PS2, redness in PS3, and yellowness in PS1. In the results of sensory evaluation through quantitative descriptive analysis, color, glossiness, and the intensity of pumpkin smell were highest in PS3, the intensity of sweetness in PS1, the intensity of saltiness in PS4. In the results of sensory evaluation through palatability test, PS3 showed the highest palatability in terms of appearance, flavor, color, taste, concentration, mouth feel, and overall palatability. Summing up these results, when powder pumpkin soup was prepared at different mixture ratios of ordinary pumpkin powder and sweet pumpkin powder, PS3 showed the most superior mechanical and sensory characteristics. Thus, it is considered most adequate to prepare powder pumpkin soup at the mixture ratio of ordinary pumpkin powder 75% and sweet pumpkin powder 25%.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.111-121
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• 2003

Physicochemical and sensory characteristics of turnip Donchimi prepared with Chinese(DC), Korean(DK) and European origin(DE) were analyzed during fermentation at $0^{\circ}C$. Salt concentrations of Dongchimi liquid were around 1.3% during fermentation. The pH, the total acidity, Lactobacilli number and turbidity were observed during fermentation of Dongchmi. DC was fermented the most rapidly among three based on the acidity, turbidity and lactic acid bacteria number. DC maintained higher hardness in textural properties during fermentation compared to DE, although it was evaluated lower scores of appearance in sensory test, and less Hunter color a value and anthocyanin content, compared to DK or DE. DK showed the highest in anthocyanin content, Hunter color a value, and hardness. Sensory evaluation showed that the scores of color, hardness, and overall preference of Donchimi were high in the order of DK>DC>DE. Score of overall preference of turnip Dongchimi was the highest with 6.7(10 cm line scale) in DK at the 40th day of fermentation, the optimum ripening time, but the lowest with 3.5 in DE.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.362-368
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• 2022

The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and overall desirability. The total sum of CATA terms indicated that 14 characteristics showed frequency differences of over 10 and that there were significant differences among nine samples for eleven sensory attributes as determined using Cochran's q test (p<0.05). Based on correspondence analysis of CATA data, the samples were primarily separated by the first dimension, which accounted for 89% of the total variance among samples. The "brown color," "fruit taste," and "grain aroma" characteristics had higher frequencies than those for the "white color," "acetone aroma," and 'alcohol taste" characteristics. Overall, there was a higher preference for oak-aged samples than for samples aged in other containers. "sweet aroma', 'fruit aroma," and "sweet taste" seemed to positively affect consumer preferences, while "bitter taste," "alcohol taste," and "acetone aroma" appeared to negatively affect consumer preferences as determined by principal coordinate analysis.

• The Research Journal of the Costume Culture
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• v.14 no.5
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• pp.864-875
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• 2006

The characteristics of the demographics in Korea as it gets older are the increase of Elderly Women and continuous progress in urbanization. In this study, body shapes are classified as standard, obese, and tiny according to the previous studies based on the body shape characteristics and the body measurement of the Elderly Women. Based on the classification, we developed prototype of the panty for the Elderly Women to provide basic materials for the quality enhancement of the clothing of the increasing Elderly Women. The followings are the result of the study. 1. To categorize the body shapes of the Elderly Women focusing on the lower half, we grouped the target subjects using the nested approach by the average standard deviation and the factor analysis minimal diffusion method. Accordingly, type 1 and 2 had 36 members respectively and type 3 had 43 members. In this study, two Elderly Women subjects with standard body shape falling under the type 1 were selected as the subjects. 2. In the second trial evaluation for the prototype panty for the Elderly Women 32 items for appearance test and 3 items for functional test were evaluated. The scores in leg, sideline and hip were shown high and the balance between the parts was maintained very well. In the functional test, the panty used to be too tight for the leg curve but in the second trial it was improved, too. In each item, the second trial test showed better score than the first trial test. Conclusively, the most optimal panty prototype for the Elderly Women was proposed according to the trial test result.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.285-289
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• 1990

Scoring difference test was applied for determining the organoleptic characteristics of mushrooms which was ${\gamma}-irradiated$ in connection with the shelf-life extension. Irradiation at 1 to 3kGy caused a significant softening of mushroom tissue (p<0.05), but it showed no immediate influence on the overall appearance, flavor and taste of mushrooms. After 17 days of storage at $9{\pm}1^{\circ}C\;and\;80{\pm}7%$ RH, 2 to 3 kGy-irradiated mushrooms were significantly better than the nonirradiated control in the sensory properties such as appearance, texture, flavor and taste (p<0.01). Organoleptic scores have shown that the irradiated samples are acceptable more than 17 days, compared to 7 days in the nonirradiated control.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.190-198
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• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.