• 한국식품과학회지
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• 제24권5호
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• pp.515-518
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• 1992

창평쌀엿의 최적 품질유지 조건을 찾고저 저장온도에 따른 관능검사, puncture force의 측정, 단면의 모양 변화 및 색도의 변화 등을 실험하고 종합 분석하여 본 결과 저장온도 $10^{\circ}C$까지는 품질의 변화를 찾기 어려웠다. $15^{\circ}C$ 이상에서는 품질특성이 나빠지기 시작하며 1주일 후에는 엿끼리 서로 들어붙기 시작하였다. 저장온도 $15^{\circ}C$ 이상에서는 각각의 엿이 서로 들어붙고, 먹을 때의 느낌도 좋지 못하며 치아에 들어붙어서 창평 쌀엿의 고유한 품질특성을 상실하였다. 따라서 창평쌀엿 고유의 품질을 최적상태로 유지하기 위한 한계 온도는 $12{\sim}13^{\circ}C$로 추정되었다.

• 한국식생활문화학회지
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• 제34권5호
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• pp.620-628
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• 2019

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

• 산업식품공학
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• 제13권4호
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• pp.302-307
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• 2009

국내 주요 복분자 산지인 고창, 정읍, 횡성, 순창산 복분자로 복분자주를 제조하여 제조 복분자주의 휘발성 향기성분 분석과 기호도 조사를 통해 산지별 차이를 파악하였다. 복분자주의 주요 향기성분으로 phenylethyl alcohol, isoamyl alcohol, diethyl succinate, isobutyl alcohol, acetic acid, octanoic acid, benzoic acid, $\alpha$-terpineol, myrtenol, pcymene-8-ol이 동정되었고 특히 적포도주에 비해 terpene류가 많이 검출되어 복분자주의 odor-active compounds를 분석하기 위해 gas-chromatography-olfactometry를 포함한 다양한 향기성분 분석 연구가 필요한 것으로 보인다. Ester류는 횡성산과 정읍산 복분자주에서 많이 검출되었고 alcohol과 acid류도 횡성산에서 가장 많은 농도를 나타내었다. Terpene류는 정읍산에서 가장 높게 나타났다. 차후 이들 시료에 대한 묘사분석을 통해 향기성분과의 상관관계 분석이 필요하리라 여겨진다. 전반적인 기호도에서는 제조복분자주에서 고창, 순창, 횡성, 정읍순으로 나타났고 특히 횡성과 정읍 시료의 경우 단맛은 약하고 신맛은 너무 강한 것으로 나타나 당산비 조절이 필요한 것으로 여겨진다.

• 한국식생활문화학회지
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• 제21권6호
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• pp.685-694
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• 2006

The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p<0.001, p<0.05, respectively) with increasing brown rice flour content. From the acceptance test, the aroma and texture of the cookies with added brown rice flour were significantly(p<0.001) lower than those of the wheat flour cookies. However, the appearance, taste, and overall acceptance of the cookies with added brown rice flour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the savory aroma of the cookie with 30% brown rice flour was significantly strong(p<0.001). The brown rice flavor of the cookies with brown rice flour was significantly stronger(p<0.001) than that of the wheat flour cookie, but there were no significant differences among the cookies with brown rice flour in it. The crispness of the cookies increased significantly(p<0.001) with the inclusion of brown rice flour in the mixture, especially for the mixture with 30% brown rice flour which had the highest value of crispness among the cookies. The graininess and brown color of the cookies increased significantly(p<0.001) with increasing brown rice flour content, especially for the mixture with 30% brown rice flour which had the highest values among the cookies.

• 한국조리학회지
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• 제18권2호
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• pp.149-161
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• 2012

본 연구는 양 육수의 선행연구가 이루어지지 않은 가운데 육수의 제조 시 소금을 첨가 하였을때 표준화된 육수개발의 정확한 방향을 제시하고 고압추출기를 이용한 균일화를 이룬 대량생산의 개발을 시도하고자 하였다. 염도 측정의 결과는 소금 첨가량이 증가할수록 양 육수의 염도는 시료간의 유의적(p<0.001)으로 높아지는 경향을 보여, 소금 0.4% 첨가군이 0.57로 가장 높은 염도값을 나타내었고, 당도는 소금 첨가량이 증가할수록 양 육수의 당도는 유의적(p<0.001)으로 높아지는 경향을 보였다. 아미노산 분석에서 0.1% 첨가군이 32종, 0.2%, 03% 첨가군이 34종, 0.4% 첨가군이 33종 검출되었다. 검출량 또한 소금 0.3% 첨가군이 가장 많았고, 그 다음은 0.2% 첨가군> 0.4% 첨가군 > 0.1 첨가군 > 대조군 순서로 소금첨가량 증가 시 유리아미노산 함량이 높아지는 것을 알 수 있었다. 또한 실험군의 경우 필수 아미노산 9종이 검출되었고, 어린이의 성장에 필요한 histidine과 arginine이 모든 시료에서 검출되었다. 모든 시료 중에 arginine의 함량이 가장 높은 것으로 나타났고, 각 필수 아미노산은 첨가량에 따라 유의적인 차이를 나타내었다. 관능감사 중 특성차이검사 결과 색의 강도(color intensity)는 소금 0.1% 첨가군이 4.86으로 가장 높았으며, 소금 0.4% 첨가군이 3.24로 가장 낮은 값을 나타냈으나 소금의 첨가량에 따라 증감의 차이가 없었다. 삼킨 후의 느낌(after Taste)은 0.3%를 첨가 하였을 때 가장 높게 평가되었으며 각 시료 간 에는 유의적(p<0.001)인 차이를 보였다. 외관(appearance)은 대조군이 4.32로 가장 높았으며, 소금 0.2% 첨가군이 3.63으로 가장 낮은 값을 나타내었다. 맛(taste)의 기호도에서는 소금 0.3% 첨가군이 4.09로 가장 높았고, 각 시료 간에는 유의적인 차이를 보였다. 전체적인 기호도(overall quality)에서는 소금 0.3% 첨가군이 4.23으로 가장 높은 값을 나타냈고, 대조군이 3.52로 가장 낮은 값을 나타내었으며, 각 시료 간에는 유의적인 차이를 보였다. 이상의 실험결과 양 육수를 제조할 때 소금첨가량은 0.3%가 가장 적합한 것으로 사료된다. 양 육수 제조 시 적절한 소금의 첨가는 필수 아미노산의 용출을 촉진하며 위생적 안정을 확보하고 관능적으로 더욱 뛰어난 품질의 육수를 제조할 수 있다는 가능성을 볼 수 있었다.

• 동아시아식생활학회지
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• 제21권6호
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• pp.823-829
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• 2011

The study showed test results of Teriyaki sauce produced by apple concentrate instead of sugar in order to reduce the sugar content. We created four batches of soy sauce for testing. The Control batch was normal soy sauce. S1, S2, S3, and S4 were sauces made with different amounts of apple concentrate. The test results for the moisture contents, color value, sugar content, salinity, viscosity, pH and sensory evaluation (QDA, acceptance test) of all the types of sauce are as follows. The moisture contents of the Control was 50.80%, and for S4 was 35.14%. In chromaticity results, the L value of the Control was 10.85 which was the highest compared to samples which were in the range of 8.35~8.55. The value of a and b was highest in S4 and was lowest in Control. The sugar content was 53.53 $^{\circ}Brix$ in the Control, and 43.73 $^{\circ}Brix$ in S1. S1 showed 6.77% salinity, and S4 showed 5.37% salinity. The viscosity of S4 was highest at 60.33 cp, and Control showed the highest pH value of 4.82. The QDA of S4 showed the most intense brown color, which was 5.36. For gloss and soy sauce scent, no significant difference was found between the samples. Control showed a mild apple scent which was 1.45, and S1 showed the saltiest flavor which was 5.18. The sweet flavor for Control was 4.64, and S3 showed the strongest aftertaste from the test. No significant difference of appearance and acceptance was found between samples. S2 showed a scent of 5.09, which was the best. The savory taste of S3 was best, and was worst for S1. S3 showed the best overall interest which was 4.55. According to these results, S3 had the lowest sugar content, at 4%, and therefore had the highest possibility of being produced.

• 한국식생활문화학회지
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• 제3권3호
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• pp.309-317
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• 1988

김치발효 중 일어나는 조직감의 변화에 영향을 미치는 요소들을 규명하기 위하여 조직경화제로서 $CaCl_2$, 숙성지연제로서 K-sorbate, 숙성촉진제로서 새우젓 및 멸치젓의 첨가효과와 이들 시료의 데침효과를 조사하였다. pH와 산도 및 환원당의 변화양상을 보면 새우젓 및 멸치젓 첨가구가 숙성촉진 효과를, K-sorbate, $CaCl_2$, 데침처리 등이 숙성지연효과를 뚜렷이 나타내었다. K-sorbate, $CaCl_2$ 및 데침처리에 의하여 발효중 김치배추의 절단강도 감소속도가 지연되었으며 압착력, 회복높이, work ratio의 감소속도도 지연되었으나 젓갈첨가는 이를 촉진시켰다. 이러한 결과는 관능검사에서 젓갈첨가구가 굳은 정도, 아삭아삭한 정도, 질긴 정도, 뻣뻣한 정도가 크게 낮아지는 반면, 보존료 첨가나 데침으로 이들 값이 증가하는 것과 일치하였다. pH, 산도, 배추잎의 절단두께, 절단력, 압착력, 회복높이, work ratio 등 기계적 측정치들은 신맛, 조직감, 외관의 기호도와 굳은 정도, 아삭한 정도, 질긴 정도, 뻣뻣한 정도 등의 조직감 특성과 높은 상관관계를 나타내었다. 특히, 김치의 pH는 김치의 신맛, 외관, 질긴 정도, 굳은 정도, 뻣뻣한 정도, 아삭아삭한 정도와 높은 상관관계를 나타내었다.

• 한국의류산업학회지
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• 제7권4호
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• pp.407-412
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• 2005

This study is to establish the pattern for one piece dress which fits well to the women somatotype with different drop value and is functional and has high body fitness. Selected 2 testers from classified 4 types who were close to the average value and took twice dressing test. After successive correction and revision, patterns of one piece dress for each somatotype were established. M type ; Bust line is established to B/4+1.7 cm. Waist line is W/4+1.5+2.5 cm(dart amount) for front pattern and W/4+0.8+2 cm(dart amount) for back. Hip line is H/4+0.8 cm for front and H/4+0.8 cm for back and the bust dart amount is 2.5 cm. A type ; Bust line is established to B/4+1.7 cm. Waist line is W/4+1.5+2.5 cm (dart amount) for front pattern and W/4+0.8+2 cm(dart amount) for back. Hip line is H/4+1.5 cm for front and H/4+1 cm for back and the bust dart amount is 2.2 cm. X type ; Bust line is established to B/4+1.5 cm for front pattern and B/4+2 cm for back. Waist line is W/4+2+2.5 cm (dart amount) for front and W/4+1+2+1.4 cm(for two darts amount) for back. Hip line is H/4+1 cm for front and H/4+1.3cm for back and the bust dart amount is 2.8 cm. H type; Bust line is established to B/4+1.5 cm for front pattern and B/4+2cm for back. Waist line is W/4+1.7+2.5 cm (dart amount) for front and W/4+0.8+2 cm(dart amount) for back. Hip line is H/4+2 cm for front and H/4+1.5 cm for back and the bust dart amount is 2.8 cm. In order to achieve the objective evaluation on a new pattern in this study, the sensory evaluation for both Imwonja pattern and a new pattern in this study was completed. As a result of sensory evaluation, a new pattern of this study could accomplished a good appearance in reflecting characteristics of each types and could achieved the functional superiority than comparison pattern.

• 한국의류학회지
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• 제17권2호
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• pp.247-264
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• 1993

This study deals with the manufacturing of the foundation garments for the well-balanced somatotype of the Korean middle-aged womenhood. In order to get hold of the different somatotypes, a survey of a total of 134 middle-aged women in Kwangju area, ranging in their age from 45 through 59 was made. The statistical methods used for the analysis of the basic data were the Pearson's correlation coefficient, Anova, Cluster analysis and Stepwise. Emphasis of the try-on test was placed on (1) the comparison of anthropometric data before and after trying on the foundation garments, (2) sensory evaluation, (3) a rating on fit and performance, (4) the comparison by means of photograph. The conclusions obtained are as follows : 1) The 134 women sampled and measured were classified into the five groups of somatotype : the 52 women (34%) belong to Cluster 1 ; the 22 women(14.5%) belong in Cluster 2 ; the 12 women(7.9%) belong in Cluster 3 ; the 15 women(9.9%) belong in Cluster 4 ; the 33 women(27.7%) belong to Cluster 5. 2) As for the characteristics of the foundation garment design, the V-shaped neckline and chest dart was used. The adjust point is right above the perineum point. The foundation garment length is as far as trochanteric point. The materials used are cotton/polyurethane, lace, 100%cotton. The materials used for corrections were the sponge pad for the chest, and non-woven fabric pad for the back, shoulder and the hip. 3) The comparison of the anthropometric data of the subject when dressed in foundation garments showed a significant difference in bust point height, in bust point length and in nipple-ta-nipple breadth, which proves the foundation garments to be effective in correcting such part as the chest, the hip and the abdomen. 4) As considered in terms of the sensory evaluation, the item except for the shoulder and the armhole coincided with each other in the mean value and in the composite reliability coefficient, which also proves the foundation garments to be effective. 5) Subjects were satisfactory on fit, performance, design, of the foundation garment, and their changed appearance. 6) In the case of the comparison through the photographs, the silhouettes of all the five women subjects were found effectively to be balanced.

• 한국조리학회지
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• 제22권4호
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• pp.24-36
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• 2016

본 연구는 살구즙의 처리방법(생살구즙과 찐살구즙)과 첨가량(0, 20, 40, 60%)을 달리하여 건식 쌀가루를 이용한 행병을 제조하였으며, 수분, 색도, pH, texture 분석 및 관능검사를 통해 품질 특성을 고찰함으로써 살구즙을 첨가한 행병의 최적 제조 조건을 제시하였다. 살구즙 첨가량이 증가할수록 행병의 수분 함량(p<0.001)과 pH(p<0.001)는 감소하였으며, L값(p<0.001)은 감소하였고, a값(p<0.001)과 b값(p<0.001)은 증가하였다. 첨가량이 증가할수록 경도(p<0.001)와 검성(p<0.001)은 증가하였지만, 부착성(p<0.001)과 응집성(p<0.05)은 감소하였다. 특성 차이조사 결과, 외관 특성에서는 살구즙 첨가량이 증가할수록 살구색(p<0.001)과 건조함(p<0.001)도 증가하였으며, 향미특성에서는 새콤한 향(p<0.001), 시큼한 향(p<0.001), 풋과일향(p<0.001)이 살구 첨가량의 증가함에 따라 증가하였고, 맛 특성에서는 신맛(p<0.001), 시큼한 맛(p<0.001), 떫은 맛(p<0.05)이 살구즙 첨가량이 증가할수록 강하게 평가되었다. 기호도 조사 결과, 대조군과 살구즙 20% 첨가 행병에서 맛, 조직감 및 전반적인 기호도가 높게 나타났다.