• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.5
• /
• pp.683-690
• /
• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Culinary science and hospitality research
• /
• v.10 no.2
• /
• pp.107-120
• /
• 2004

In recently, foods must to be contained a health point and fashionable feeling, mayonnaise was called pronoun of dressing must be changes to new products. At this point, new type's dressing oil was research and developing used for raw- materials of 13 kinds. Red pepper seasoning oil, seasoning soy sauce, seasoning solution and seasoning oil were manufactured from soy sauce, vinegar, garlic etc. Manufacturing of new type's dressing oil(DO) could from only blending of these seasoning raw-materials. The result of organoleptic test about vegetables, pizzas and meats was esquired a distinction. According to, it was treated to addition of a functional raw-materials. In this study, it was investigated red pepper DO and DO for diabetic, adult disease patient as well as DO for children, Japanese dining room, general man etc. But these DO products had trouble to layer separation of upper layer and bottom layer, this problem was happened to shaking. This troubles were able to treat gums and emulsifiers.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.5
• /
• pp.407-414
• /
• 2002

This study was carried out to develop a kiwi dressing which was lower in calories and a more beautiful color by using Kiwi rather than mayonnaise. This study was aimed to standardize a recipe for Kiwi dressing using sensory characteristics as well as to examine the changes of pH and chromaticity by the storage period. Results of this study were as follows: from the results of sensory evaluation on kiwi dressing using different kinds of oil, the pure olive oil showed the higher scores than the corn oil in the taste, fresh-sour taste and overall palatability. Sensory evaluation scores of kiwi dressings with various amounts of oil were not significantly different, which suggested that use of kiwi for a dressing was a good way to develop a low calorie dressing because the addition of 32% (360g) oil in kiwi dressing could replace the 75% oil used in mayonnaise without my significant differences in the overall palatability. From the result of sensory evaluation on kiwi dressing with different kinds of acid, lemon juice showed the higher scores than apple vinegar in flavor. The kiwi dressing showed the highest scores in the overall palatability and fresh-sour taste when 12% (60g) onion juice was added and in as well as flavor, taste and the overall palatability at 10 days of storage. The pH values of kiwi dressing Increased significantly in proportion to the storage period (p<0.001), and showed the highest pH value of 2.99 at 17 days of storage. Lightness in color showed the lowest value at 3 days of storage and the greenness of kiwi dressing increased gradually, but the yellowness decreased significantly in proportion to the storage period(p<0.001).

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.20-30
• /
• 2017

This study was conducted for the optimization of ingredients in salad dressing using Hwangdo peach (Prunus persica L. Batsch). The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (olive oil 40~65%, peach puree 27~50%, vinegar 8~20%). The linear regression models for pH, viscosity and color value and the quadratic regression models for emulsion stability, all sensory evaluation of the products were proven to be valid by the F-test for the overall significance of the regression model at a 5% level. Viscosity and pH of the products increased as olive oil content. Color value, viscosity and pH of the products increased as peach puree content. pH, viscosity, redness, and yellowness of the products decreased as vinegar content. Sensory evaluation result of the products showed that general preference for the products were increasingly affected by the increases in contents then decreased as they exceeded the optimum levels. In consequence, according to result from the first stage of the experiment, the optimum ingredients ratios of the raw materials were set in olive oil 52.43%, peach puree 35.07%, and vinegar 13.91% for ingredients of apricot dressing. These results provided the possibility that peach can be applied to the preparation of a dressing, and thereby present baseline data for the development of new dressings. This is also presumed to meet demands of customers who are always in pursuit of new products.

• Korean journal of food and cookery science
• /
• v.10 no.3
• /
• pp.238-241
• /
• 1994

Flavor profiles on regular and low-calorie French type salad dressings were carried out in the two different temperatures(5$^{\circ}C$ and 25$^{\circ}C$). Data collected through consensus discussion. Panelists found less oil flavor and after-taste in the low-calorie dressing, which was to be expected, since water has been substituted for oil to reduce the calories. The two salad dressing had a moderate aroma and flavor of cider venegar, with a slight taste of distilled vinegar. It was balanced by a tomato flavor consisting of tomato paste, tomato sauce, and tomato juice. There were slight aroma and flavor of spices, including onion and galic, and a moderateamount of oil in the regular dressing. The overall sweet and sour flavor impression were in the low-moderate range, and were well balanced. The amplitude of the low calorie dressing was moderate, being slightly higher than that of the regular dressing. Temperature effects seemed to influence more one the low-calorie samples than regular samples.

• Culinary science and hospitality research
• /
• v.8 no.3
• /
• pp.295-308
• /
• 2002

The effect of vinegar concentration (＋30%, 0% and -30%) on the emulsion stability of mayonnaise dressing was studied by the measurement of theological test and sensory evaluation. The emulsion stability of mayonnaise dressing increased with increase in vinegar concentration. The results of steady shear theological test indicated that C sample of the highest vinegar concentration (＋30%) exhibited higher emulsion stability than other samples. The dynamic shear datas were similar to steady shear theological data. The mayonnaise dressing samples showed time dependence, which was quantitatively described by the Weltman model. Parameters A and B indicated that the structure of C sample exhibited more stable than that of A (-30%) and B (0%) samples. The amount of oil separation was less than that of A and B samples. The results of sensory evaluation were similar to those of theological and emulsion tests.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.685-695
• /
• 2007

The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
• /
• 1997.10a
• /
• pp.161-166
• /
• 1997

Application of hot roiling oil lubrication technology was broadened to the field of RM stands of Hot Rolling Mill at Pohang works. The primary object was to improve the quality of the strip sttrface and the rolls by oil lubrication in hot rolling process. Prior to the actual field application preliminary test was conducted to evaluate the effect of hot rolling oil lubrication at RM stands. From the test, it has been found that the use of oil lubrication tends to prevent the progression of the heat cracks and thereby increases the quality of the strip surface and the wear life of the rolls. New hot rolling oil lubrication system was applied to the RM stands VSB, R1, R2, R3, R4 and edger rolls. With the introduction of a rolling lubricant, the quality of the strip surface and rolls was improved and overall roll dressing has decreased. Also there has been a improvement of productivity from the long roll life.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.57 no.4
• /
• pp.397-400
• /
• 2012

Perilla is an excellent oil crop for linolenic acid production but still needs more research to improve grain yield and chemical properties. We tried to estimate the possibility for improving grain yield and its quality by applying nitrogen top dressing(4kg per 10a) at 5 days after flowering stage of perilla, using a cultivar Yujin. This study investigated the growth characteristics and seed quality. Nitrogen top dressing on the flowering stage has little affected on such traits as length, node number and diameter of main stem, and branch, cluster and capsules numbers per plant. But compared with standard cultivation as a control, top dressing showed more leaf chlorophyll content by 85%, higher 1000-grain-weight by 31%, and one day extension of maturing period; consequently, grain outyielded by 60% with 123kg per 10a. Seed chemical components also showed 33.3% protein and 48% oil contents that were 11.5% and 6.2% higher than those of control, respectively. Also by top dressing, saturated fatty acid (palmitic and stearic acid) decreased and linoleic acid among unsaturated fatty acids increased. It is concluded that nitrogen topdressing at late flowering stage promotes grain yield and quality of perilla.

• Journal of the Korean Applied Science and Technology
• /
• v.11 no.2
• /
• pp.39-54
• /
• 1994

I am going to survey major topics relating to the title by analyzing the following statistical data. 1 : Global trend of production and import of oil and relating materials 2 : Global trend of major oil production 3 : Capacity of Japanese factory for oil production 4 : Situation of mechanical expression based on raw materials 5 : Change of production amounts of Oil products 6 : Oil production of each items 7 : Imported amounts of oil products 8 : Vegetable oil meals, production, import and global trend 9 : Production of mayonnaise, dressing and edible processing oils 10 : Intake of nutrients, supply of lipids, and consumption of oils 11 : Global production of oleochemicals 12 : Sales amount of oleochemicals 13 : Capacities of fatty acid and fatty alcohol factories 14 : Oleochemical production in 1995 15 : Oleochemical procuction in asia 16 : Production of surfactants for industrial use 17 : Sales amount of detergents and washing materials 18 : Production of soap and synthetic detergent in Japan 19 : Consumption of soap. detergent, and synthetic detergent 20: Relation beween synthetic detergent production and popularization 21 : Biodegradability of soft detergent