• 한국식품영양과학회지
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• 제28권3호
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• pp.547-553
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• 1999

Effects of oligosaccharides substituted for sucrose on the sponge cake quality were investigated. Fructooligosaccharide and isomaltooligosaccharide were used as oligosaccharides. Oligosaccharides decreased batter specific gravity, and increased cake specific volume and expansion ratio, showing that oligosaccharides had higher foaming ability and foam stability than sucrose. Oligosaccharides darkened the crust and crumb color of cakes. Addition of oligosaccharides made cakes darker, softer, more moist and more acceptable as perceived by panels. The acceptability was significantly correlated with crust and crumb color, softness, moistness and flavor(p<0.01). The textural characteristics including hardness, chewiness and gumminess of cakes were decreased by replacing sucrose with oligosaccharides. The hardness, gumminess and chewiness among sensory characteristics were negatively correlated with acceptability(p<0.05). Therefore, oligosaccharides should be a good alternative for sucrose in cake making because the sponge cake quality was greatly improved by partial repacement of sucrose with oligosaccharides.

• 한국식품과학회지
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• 제29권2호
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• pp.261-265
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• 1997

상업적인 마요네즈의 원료유로서 이중분별 팜올레인유(IV 65, 이하 팜유)의 사용 가능성을 알아보기 위하여, 마요네즈의 원료유로서 일반적으로 사용되는 식물유인 대두유와 팜유를 소정의 비율로 혼합한 식물유의 산화안정성, 저온안정성 등에 대해 비교하였다. 식물유의 산화안정성을 랜시매트법에 의한 유도기간으로 비교한 결과, 팜유는 26.9시간으로서 대두유 13.4시간 보다 두배 정도 길었고, 팜유와 대두유를 혼합하였을 때는 팜유의 비율이 높을수록 유도기간이 긴 것으로 나타났다. 저온에서의 안정성의 경우, 팜유가 대두유에 비해서 매우 불안정하였으며, 혼합유에서는 팜유의 비율이 증가함에 따라 안정성이 감소하였으나, 혼합유 중의 팜유비율이 20%보다 적을 경우에는 냉각시험을 통과하였으며, 이들 혼합유를 사용한 마요네즈의 내한성은 대두유만을 사용한 마요네즈와 유사하였다. 원료유로서 대두유에 팜유를 15% 비율로 혼합한 식용유를 사용한 마요네즈는 대두유만을 사용한 마요네즈에 비하여 고온 저장 중의 산화안정성이 증가하고, 풍미 변화가 적은 것으로 나타났다. 이러한 결과는 마요네즈의 원료유로서 팜유의 사용가능성을 제시해 주었으며, 팜유의 혼합 사용에 의해 상업적인 마요네즈의 산화안정성을 개선하고 풍미 변화를 줄일 수 있을 것으로 기대되었다.

• KSBB Journal
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• 제31권4호
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• pp.256-262
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• 2016

The need for natural cosmetic ingredients has been increasing over the world nowadays. Agarose, a natural polymer from red seaweeds, has high hydrophilic character and a function of scaffolder. As skin moisturizer, agarose is adequate for percutaneous absorption. While, blueberry fruits extract possesses rich procyanidins and anthocyanins which show health benefits, anti-oxidant effect, anti-aging and anti-melanogenesis. Stability, sensory preference, skin trouble of the emulsion formula are important for cosmetic product development. In this study, we manufactured an emulsion formula for skin moisturizers using the two ingredients and tested emulsion stability and skin trouble. Total phenolic contents of the blueberry fruits extract were evaluated as well as tyrosinase inhibitory and collagenase inhibitory activities. $IC_{50}$ values of blueberry fruits extract for anti-tyrosinase and anti-collagenase activities were 168 and $112{\mu}g/mL$, respectively using gallic acid as a control ($64.8{\mu}g/mL$). The stability (pH and viscosity) of the formula containing 2% blueberry fruits extracts and 0.1% agarose was measured at five different temperatures (room temp., $25^{\circ}C$, $55^{\circ}C$, $45^{\circ}C$, $55^{\circ}C$) under the sun light at 2 day intervals for 12 days. There has been little pH change at the different temperatures. According to the sensory evaluation, there was no significant flavor, discoloration and physical changes of the formula at $25-65^{\circ}C$. These results suggest that emulsion formula containing blueberry extract and agarose could be used as a candidate for lotion and essence products.

• 한국식품과학회지
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• 제21권4호
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• pp.536-541
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• 1989

냉동멸치조미육제품의 저장안정성을 살피보기 위해 본 시제품을 동결저장하면서 저장 중 품질안정성에 대하여 실험하였다. 동결저장 중 멸치조미육제품의 pH 및 휘발성염기질소량은 점차 약간씩 증가하는 반면, 생균수는 $0.8{\sim}2.6{\times}10^5/g$ 범위로 저장 중 감소하는 경향이었다. Histamine 함량은 $70.6{\sim}76.7mg/100g$ 범위로 식품위생학적 면에서 안전하였다. 동결저장 중 고도 불포화지방산의 조성비는 점차 감소하는 반면 포화산, 모노엔산은 상대적으로 약간씩 증가하였다. 고도불포화 지방산의 산화분해 정도, 유지특가, 색조의 변화 및 단백질의 법동변성 정도를 측정한 결과 유화커어드 및 sodium erythorbate를 첨가함으로써 제품의 지방산패, 단백질변성을 다소 억제시킬 수 있었다. 이상의 결과에서 본 시제품(A)는 동결저장 150일 동안 품질이 안정하게 유지되었으며 식품가공용 중간소계로서 충분히 이용가능하다는 결론을 얻었다.

• 한국식품영양과학회지
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• 제29권2호
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• pp.231-234
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• 2000

시판 탕수육을 대두유와 shortening으로 연속적으로 사용하여 튀긴 후 탕수육의 이화학적 및 관능적 변화와 튀김유의 이화학적 변화를 측정하여 이를 통한 한계 사용 횟수를 예측하고자 하였다. 튀김유의 TBA값은 대두유가 shortening보다 사용횟수에 따른 증가가 뚜렷하였으나, 탕수육의 경우에는 반대로 shortening을 사용한 탕수육이 대두유로 튀긴 탕수육보다 증가율이 높게 나타났다. 튀김횟수 증가에 따른 튀김유의 산가와 과산화물가는 증가하였으며 shortening에서 과산화물가의 변화가 크게 나타났다. 대두유로 튀긴 탕수육의 TBA값과 가장 상관 관계가 높은 풍미를 선정하여 한계사용횟수를 구한 결과 약 9회로 나타났고, shortening으로 튀긴 탕수육의 TEA 값과 가장 상관관계가 높은 인자인 조직감을 선정하여 한계 사용횟수를 측정한 결과 약8회로 나타났다. 대우유와 shortening의 한계사용횟수를 예측하기 위해 식품공전에 규정된 산가를 회귀방정식에 대입한 결과 두 기름 모두 약 8회로 나타나 위의 결과와 비슷한 한계사용횟수를 나타났다.

• 동아시아식생활학회지
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• 제23권1호
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• pp.69-77
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• 2013

Jujube is a functional food, containing medicinal ingredients without side effects. Jujube can relieve digestive upset, inhibit tumor growth and protect the liver. It includes sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. Jujube has also received attention as an anticancer agent and as a diet food. However, it is rare to find yogurt made with jujube, so we considered adding jujube powder to yogurt to popularize it as a new health food. We made yogurt with jujube powder at 0, 1, 2, 3, and 4%. We measured pH, acidity, color properties (brightness, redness, yellowness), viscosity, sensory qualities (color, flavor, taste, overall quality). We also experimented with storage stability at intervals of 1, 5, 10, 15, and 20 days. The results showed that pH increased significantly (p<0.001) with increasing amounts of added jujube powder. The pH also rose significantly with longer storage, but tended to decrease after 20 days. Acidity was reduced during the storage period. Viscosity was highest with 1% added jujube powder (p<0.001) on day 5 of storage (p<0.001). The L color value decreased as the amount of added jujube powder increased, whereas the a-value (redness) and b-value (yellowness) increased (p<0.001). In an sensory test, color in samples with 0, 1, and 2% jujube powder exhibited the highest values (p<0.01), but no significant differences in flavor or texture were observed. Sweetness and sourness were highest in the yogurt with 3% jujube powder (p<0.05). Overall quality tended to be higher for yogurt with 3% jujube powder, but the difference was in significant. Taken together, our results indicate that yogurt with 3% jujube powder may the most suitable for manufacturing purposes.

• 한국수산과학회지
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• 제48권6호
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• pp.833-838
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• 2015

To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.

• 한국수산과학회지
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• 제50권6호
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• pp.656-661
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• 2017

To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.

• 한국축산식품학회지
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• 제37권4호
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• pp.494-501
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• 2017

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.

• 한국가정과학회지
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• 제5권1호
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• pp.48-61
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• 2002

This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (2) Jeung-Pyun added fresh yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (3)Jeung-Pyun added dry yeast was 90min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. (4)Jeung-Pyun added instant yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 30$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. 6.Based on sensory evaluation, Jeung-Pyun added fresh yeast was significantry higher than others in color, sweetness, moistness, softness, and overall quality. There was negative significance between milk wine flavor and astrigentness, and yeast flavor.