• 한국식품영양학회지
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• 제23권2호
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• pp.212-217
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• 2010

다식의 기능성을 향상시켜 다식을 세계화시킬 목적으로 본 연구팀의 선행 연구로 제조된 모시대 첨가 현미다식[한국식품영양과학회 2009년 5월호]에 기능성과 영양성을 향상시키기 위해 단백질과 다량무기질 함량이 높은 화분 분말을 첨가하여 품질 특성을 개선하고자 연구한 결과의 요약은 다음과 같다. 화분의 일반성분은 수분 12.7%, 조회분 2.20%, 조단백질 16.20%, 조지방 1.84%, 칼륨 506.60 mg/100 g, 칼슘 158.60 mg/100 g으로 주재료인 현미에 비해 단백질과 칼륨, 칼슘의 함량이 월등함을 알 수 있었다. 화분 분말을 현미의 0, 5, 10, 15 및 20% 수준으로 배합하여 제조한 현미다식의 일반성분 측정 결과, 수분함량과 지방함량은 유의차가 없었으며, 단백질 및 칼륨, 칼슘함량은 화분분말 함량이 증가할수록 유의적으로 증가하였다. 화분 분말의 첨가량이 증가할수록 밝기를 나타내는 명도(L값)는 유의적으로 감소하였으며(p<0.001), 적색도를 나타내는 a값도 화분 분말의 첨가량이 많아질수록 낮아지는 경향을 나타냈다. 황색도를 나타내는 b값은 화분 분말 첨가비가 증가할수록 유의적으로 증가하는 것으로 나타났다(p<0.001). 물성 측정 결과, 경도(hardness)는 화분 분말 첨가 비율이 높아질수록 유의적으로 낮게 나타났다. 관능평가 결과, 색(color), 향(flavor) 및 맛(taste)은 모두 10% 수준에서 가장 좋은 평가가 나타났고, 그 외의 비율인 15 및 20% 첨가 시에는 대조군에 비해 오히려 낮은 평가가 나타났다. 전반적인 기호도(overall-quality)에 있어서도 유의적으로 화분 분말을 현미의 10% 비율로 첨가하였을 때 가장 높게 평가되어 기능성 현미다식 제조 시 화분 분말을 현미의 10% 첨가하는 것이 바람직할 것으로 판단된다.

• 한국식품조리과학회지
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• 제16권3호
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• pp.255-259
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• 2000

The effects of the concentrations of Gardenia blue pigments and sugar types(honey and oligosugar) on the sensory quality characteristics of starch Dasik were investigated to develop a new blue colored starch Dasik. The blueness(-b value) was increased with the increase of blue pigment, while lightness(L value) was decreased. TPA values showed that hardness, fracturability, gumminess and chewiness were increased with the increase of blue pigment significantly(p<0.05), especially in honey-Dasik. In sensory evaluation, honey-Dasik with 0.04%-blue pigment showed higher scores than any other samples, especially in color, sweetness and overall acceptability, but was not significantly different.

• 한국조리학회지
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• 제16권2호
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• pp.308-321
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• 2010

본 연구는 다식 제조 시 감미와 결착제로서 꿀과 올리고당을 사용하고, 마 분말 첨가량을 달리하여 만든 쌀다식의 기계적 검사와 관능검사를 실시하여 마 분말을 첨가한 쌀다식 제조의 최적의 배합비를 구하고자 하였다. 수분함량은 꿀 첨가군이 올리고당 첨가군보다 낮았으며, 당도는 더 높게 나타났다. 색도는 꿀 첨가군보다 올리고당 첨가군이 L, a값은 높았으며, b값은 낮은 것으로 나타났다. 경도, 씹힘성, 검성, 응집성은 꿀 첨가군과 올리고당 첨가군 모두 대조군이 가장 낮았으며, 꿀 첨가군보다 올리고당 첨가군이 모든 항목에서 더 높은 수치를 나타내었다. 기호도 검사의 결과 외관, 마의 맛, 단맛, 전반적인 기호도에서는 마 분말 20% 첨가군이 가장 기호도가 높다고 평가되었다. 이상의 결과를 토대로 볼 때 마 분말의 첨가는 쌀다식의 기호도를 높여주고, 꿀과 올리고당을 이용한 다식 제조 시 마 분말 20%를 첨가하는 것이 가장 좋다고 사료되며, 본 연구는 다식의 제조 시 꿀과 올리고당을 감미 와 결착제로 사용하였으나 차후에 더욱 다양한 감미료와 보존성, 첨가비율을 달리하여 제조한 다식의 연구가 필요하리라고 본다.

• 동아시아식생활학회지
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• 제15권3호
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• pp.300-305
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• 2005

Along with development of modem medicine, the average life span has been increased but diseases of lifestyle such as cancer, obesity atheroscerosis, cardiac disorder become social issues. This study was designed to examine the availability of the functional food by adding chitosan-oligosaccharide to Korean traditional food, Soybean Dasik. For the study, 0, 30, 50 and $70\%$ of chitosan-oligosaccharide power that contains $23\%$ of chitosan-oligosaccharide were added to soybean Dasik in proportion to the total powder weight These were compared with the Soybean Dasik itself in relation to the physicochemical characteristics, sensory evaluation, and mechanical characteristics. The results of the research are as follows. Physicochemical characteristics showed that chitosan-oligosaccharide soybean Dasik had less ash, K, and Mn. As for the result of sensory evaluation, Dasik added $0\%$ chitosan-oligosaccharide was evaluated very good in its color. Sweetness and softness was good on $0\%\;30\%\;and\;50\%$ ones, while moistness and overall quality on $30\%\;and\;50\%$ ones. As the test results of mechanical characteristics, the chitosan-oligosaccharide soybean Dasik was good for hardness, cohesiveness, gumminess, and brittleness, especially on $0\%\;30\%\;and\;50\%$ ones. Springiness was good in all groups. In color, L value of chitosan-oligosaccharide soybean Dasik decreased but a and b values increased as the substitution percentage increased Therefore, the right amount of addition fit for the production properties was $30-50\%$ chitosan-oligosaccharide of total powder weight.

• 동아시아식생활학회지
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• 제22권6호
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• 한국식품영양학회지
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• 제21권2호
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• pp.184-189
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• 2008

Soybean powder is a readily available ingredient that is consumed daily as a functional food material. Furthermore, red Ginseng is an herb with various physiological effects. Therefore, in this study, we examined the physiochemical characteristics of Soybean Dasik samples prepared with different amounts of added red Ginseng gel, including Hunter's color values, mechanical characteristics, and sensory qualities. The results of each analysis are as follows. For the soybean Dasik stored at room temperature($20^{\circ}C$), luminance was reduced as the amount of added red Ginseng gel increased. In addition, Hunter's a and b values were significantly higher in Dasik samples that did not contain red Ginseng gel, as compared to those with increasing red Ginseng gel content. The mechanical properties of the Dasik were also measured at room temperature showing significant differences between samples(p<0.001) for hardness, springiness, cohesiveness, gumminess, and chewiness. In the sensory evaluation, 3 rounds of testing indicated that sweetness acceptance scores were significantly reduced(p<0.001) as the amount of added red Ginseng gel in the Dasik increased. Finally, overall quality was significantly different between the samples(p<0.001) and acceptance scores increased with increasing red Ginseng gel content.

• 한국식생활문화학회지
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• 제22권5호
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• pp.609-614
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• 2007

Quality characteristics of dasik were studied with varied the levels of rice grain particle size and green tea powder and compared them with commercially sold dasik. Among the samples with the same number of grinding times, the sample groups with the higher amount of green tea showed significantly the less mosture content(p<0.05). Hardness was higher in the samples containing higher amount of green tea among the ones with the same grain size (p<0.05). The M13G0.5 was evaluated to have the highest savory aroma with significance (p<0.05), and C1 to have the highest sweetness by sensory analysis. The developed dasik samples with lower rice grain particle size had significantly lower adhesiveness, chewiness, gumminess, and cohesiveness compared to those of commercial sample groups. In sensory tests, the compared groups showed significantly the higher savory aroma and flavor and very lower hardness when compared to those of commercial sample groups. With the results above, dasik with with varied the levels of rice grain particle size and green tea powder were developed with improved qualities compared to those of commercially sold dasik.

• 한국식품영양과학회지
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• 제33권8호
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• pp.1414-1417
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• 2004

제조 직후 및 2개월 저장된 흑임자다식의 관능 특성과 기계적 조직감 분석 결과 경도 증가를 포함한 조직감의 변화, 윤기 및 고소한 맛의 감소 등이 저장에 의한 흑임자다식의 대표적인 품질 저하 인자로 조사되었다. 이를 해결하기 위하여 포도당 당량(dextrose equivalent, D.E.)이 다른 4종류의 전분당을 이용하여 흑임자다식을 제조한 후 $25^{\circ}C$에서 4주 저장하면서 기계적 조직감, 관능 특성을 분석한 결과 높은 DE 전분당 또는 올리고당을 사용함으로써 고소한 냄새와 맛을 제외한 외관, 맛, 조직감 항목에서 저장에 의한 흑임자다식의 품질 변화를 최소화 할 수 있었다.

• 한국식품영양학회지
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• 제16권4호
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• pp.406-409
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• 2003

다식을 제조하였을 때 어느 정도까지의 저장성이 실제 이용상 문제가 없는지를 알아보고자 실험한 결과는 아래와 같다. 탄력성은 45일까지 실온에 저장하였을 때 저장기간에 따른 차이가 거의 없었다 45일간 저장한 경우 제조 당시보다 응집력이 크게 감소하였으나 저장기간별 간에는 크게 차이가 없었다. 씹힘성은 15일 저장까지는 제조 당시와 차이가 없었으나 30일 이후는 차이가 크게 나타났다. 검성은 저장기간이 지남에 따라 증가하였는데, 15일까지는 제조 당시와 차이가 없었으나 30일부터는 차이가 컸다. 부착력은 시간이 지남에 따라 감소하였는데, 15일 저장까지는 제조당시와 차이가 없는 반면 30일부터는 차이가 있었다. 경도는 시간이 지날수록 계속 증가하였다.

• 한국식품영양학회지
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• 제31권4호
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• pp.485-494
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• 2018

This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer's taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.