• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.115-120
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• 2008

The dried persimmon was effective in caring an inflammation, an ulcer and a burn and preventing hypertension and arteriosclerosis. At the Jejungsinpyun. dried persimmons gruel was beneficial to stomach and intestine and toned down voice. Based on Jejungsinpyuns and Sikryochanyo, dried persimmons gruel was developed for modern people. To standardize the dried persimmons gruel, physical properties and consumer acceptability was examined. The procedures of dried persimmons gruel was to make dried persimmons juice after soaking dried persimmons with same volume water during 24 hr and blending. To decrease the astringent taste of dried persimmons, dried persimmons juice and water with cinnamon (2%) was mixed and simmered during 3 min. Dried persimmons paste with cinnamon was added and the gruel was boiled more during 5 min. dried persimmons gruel was completed. The dried persimmons gruel were divided of 5 groups consisted of each 10, 15, 20, 25, 30 g dried persimmons. As dried persimmons content increased, lightness, apparent viscosity decreased. Acceptability test indicated the sample of dried persimmons : rice ratio at 2 : 5 had the highest overall acceptability and flavor. Considered to each, the sample of the dried persimmons : rice ratio at 2 : 5 met the purpose of the study.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.596-604
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• 2015

This study investigated changes in the chemical properties and antioxidant activity of dried shredded radish (Raphanus sativus L.). Shredded radishes with a thickness of either 3.5 mm or 7.0 mm were dried using hot air at $45^{\circ}C$ or were sun dried. The degree of browning for the 3.5 mm sun dried radish, the 7.0 mm sun dried radish, the 3.5 mm hot air dried radish and the 7.0 mm hot air dried radish was 0.12, 0.14, 0.04 and 0.04, respectively. The DPPH radical scavenging activity (EDA%) of the hot air dried radish had a higher value than the sun dried radish. In contrast, the ABTS values of the sun dried radishes were higher than the hot air dried radishes. The total polyphenol content of the 7.0 mm and 3.5 mm hot air dried radishes reached high values of 15.99 and 11.62 mg/g, respectively. The total polyphenol contents of the 7.0 mm and 3.5 mm sun dried radishes were 9.63 and 6.77 mg/g, respectively. In sensory evaluation of the stir-fry dried shredded radishes, the 7.0 mm hot air dried sample scored the highest in terms of smell, color, gloss and overall preference. In conclusion, hot air drying ($45^{\circ}C$) and a thickness of 7.0 mm were found to be the optimal conditions for dried shredded radish and stir-fried dried shredded radish products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.614-620
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• 2015

The objective of this study was to investigate sensory and lipid characterizations of boiled-dried Pacific herring Clupea pallasii (PH) as a substitute for boiled-dried anchovies (A). The crude lipid content of commercial boiled-dried PH ranged from 1.3 to 5.1%, which was similar to that of commercial boiled-dried A (2.2-5.1%). The peroxide values (POVs) of commercial boiled-dried PH ranged from 20.5 to 129.1 meq/kg. The POVs of commercial boiled-dried PH suggest that boiled-dried PA of high quality should be controlled by a POV standard similar to that of boiled-dried A. The trichloroacetic acid soluble-nitrogen (TCA soluble-N) content of commercial boiled-dried PH ranged from 495.7 to 998.6 mg/100 g, which was high compared to that of commercial boiled-dried A (372.6-690.0 mg/100 g). Volatile basic nitrogen (VBN) content of commercial boiled-dried PH ranged from 8.4 to 28.1 mg/100 g, which was low compared to that of commercial boiled-dried A (16.8-33.0 mg/100 g). Results from the lipid, POV, TCA-soluble-N, and VBN content analyses suggest that boiled-dried PH could be used as a substitute for boiled-dried A.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1058-1063
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• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1283-1287
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• 1999

This study was carried out to develop new processed food from cherry tomatoes. The dried cherry tomatoes were prepared by using a sequence of osmotic dehydration, air drying, vacuum drying and freeze drying. The moisture contents of dried cherry tomato products by nontreatment and osmosis treatment were about 11~13% and 7.5~ 10%, respectively. The vitamin C contents of the dried product after osmotic dehydration were higher than those of the dried products by nontreatment. The vitamin C content of the freezing dried product was the highest of the others. The vacuum dried product by nontreatment was retained color of fresh fruit in the change of color. The ΔE value of the air dried product was lower than those of the others. As a result to microscopic analysis, fresh cherry tomato was observed regular tissue, while cherry tomato treated by osmosis was observed a cell collapse following the loss of water. The dried product had cell shrinkage and dense tissue. And the cell wall of dried products after osmotic dehydration were much more damage than those of nontreatment dried product. The palatability of the air dried product was the best of three drying methods. The dried cherry tomatoes treated by osmosis were superior to the dried cherry tomatoes by nontreatment.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.664-671
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• 2014

This study was performed to develop dried persimmon using Yanggaeng by addition of dried persimmon puree(0, 5.6, 11.2, 16.8 and 22.4%). L value, pH, sugar contents, hardness, chewiness, cohesiveness, gumminess, springiness were, moisture contents, a value, b value and adhesiveness were of dried persimmon puree. different attributes, dried persimmon puree content significantly affected properties including color intensity, gloss, dried persimmon flavor, dried persimmon taste, sweetness, moistness and after taste. In the acceptance test, dried persimmon puree was preferred appearance, flavor, taste, texture and overall quality. The optimal dried persimmon puree content for overall quality of dried persimmon Yanggaeng was 16.8%.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.531-539
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• 2012

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

• Journal of the Korean Applied Science and Technology
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• v.4 no.1
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• pp.83-89
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• 1987

The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3％ for dried mollusk ones, and from 0.1 to 2.3％ for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.769-776
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• 2013

The purpose of this study was to develop functional bread added with dried mulberry pomace. The effect of dried mulberry pomace (0, 1, 3 or 5%) on the quality characteristics of breads was evaluated. The weight, volume and height were higher in bread added with dried mulberry pomace, compared with control bread. As the concentration of the dried mulberry pomace increased, decreased in pH and increased in acidity. The sugar concentration($^{\circ}Brix$) and reducing sugar(%) increased with the amount of dried mulberry pomace. The hunter color system L(lightness) and b(yellowness) value of the crumb of breads with increasing dried mulberry pomace were decreased, but the a(redness) value was increased. Contents of total phenol increased with addition amount of dried mulberry pomace. The antioxidant activities such as DPPH and hydroxy radical scavanging activity of the dried mulberry pomace increased with increase of dried mulberry pomace amount. The sensory results showed that scores of over-all preference of the breads added with dried mulberry pomace were higher than that of control.