• 한국식품조리과학회지
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• 제16권4호
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• pp.316-320
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• 2000

This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150$\^{C}$ to 170$\^{C}$ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160$\^{C}$ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160$\^{C}$.

• 한국지역사회생활과학회지
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• 제20권2호
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• pp.231-237
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• 2009

This study was conducted to investigate the effects of mugwort powder on two types of flour batters, i.e., medium and cake, using the Falling Number test, RVA test, alveogram, and farimogram. The mugwort powder was added at 3% and 5% on the medium and cake flour bases, respectively. The Falling Numbers of the medium and cake flour batters with mugwort powder were increased due to the alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of mugwort powder did not have significant effects on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and set back values of the medium flour batter were not consistent, but those of the cake flour batter were decreased. The characteristics of the alveogram showed that the addition of mugwort powder increased the extensibility and the swelling index. Farinogram demonstrated that the addition of mugwort powder decreased the water absorption and improved the stability of the medium and cake flour batters.

• 동아시아식생활학회지
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• 제18권4호
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• pp.539-546
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• 2008

This study was conducted in order to investigate the effects of maesil extract on medium and cake flour using the falling number and RVA tests, as well as farinography, and alveography. The maesil extract were added on the medium and cake flour bases, 3% and 5% each. The falling numbers of the medium and cake flour with maesil extract were increased due to alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of maesil extract did not have a significant effect on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and the breakdown and setback values of the medium flour were not consistent, but those of the cake flour decreased. Farinography demonstrated that the addition of maesil extract decreased water absorption and improved the stability of the medium and cake flour. The characteristics of the alveogram showed that the addition of maesil extract increased the extensibility and swelling index. Based on the experimental data, the processing rheology may be good when using maesil extract to make yellow layer cake.

• 한국식품조리과학회지
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• 제11권1호
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• pp.69-76
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• 1995

Chou에 있어서 원료소맥분에 대한 미분의 대체 가능성을 검토하기 위하여, 중력분에 미분을 0, 25, 50, 75, 100% 첨가한 미분 및 미분복합분에 대한 원료전분별 이화학적특성과 chou형성능력을 조사하고, 반죽의 물리적성질을 개량하기 위하여 증점제인 젤라틴과 유화제 Span20을 첨가한 후 첨가제의 효과를 비교검토하였다. 미분의 물결합능력과 팽윤력은 280%, 28.8로서 중력분 234%, 12.1보다 컸다. 미분과 중력분 호화개시온도는 $65^{\circ}C$로서 동일하였으며, 최고점도는 미분이 중력분보다 컸다. 냉각시의 setback율은 미분은 0.94, 중력분은 1.14로서 미분은 중력분보다 노화가 느린 것으로 판단된다. 중력분에 미분을 혼합한 경우, chou형성은 미분의 혼합비율에 따라 중력분 chou의 80.0-89.0%로 감소하였다. 그러나, 미분에 증점제와 유화제를 첨가하면 chou형성은 무첨가구에 비하여 각각 108.8%, 126.4%로 향상되었다. Chou반죽을 냉동처리할 경우, 반죽제조직 후 구운 chou와 비교하여 차이가 없었다. Chou반죽의 내부구조를 광학 현미경으로 관찰하였던 바, 미분의 반죽내의 원료성분들의 분산은 양호하였으나, 조직이 치밀하였다. 따라서, 유지의 입자는 작고, 함유량도 적었다. 그러나, 미분에 증점제나 유화제를 첨가한 반죽은 원료성분의 분산이 우수하였다. 특히, 유화제 첨가의 경우, 유화가 잘되어 소립의 유지입자가 고르게 다량 함유되어 있었다. 관능검사 결과에서 25%미분복합분, 50%미분복합분, 75%미분복합분의 chou들은 중력분과 비교하여 외형, 외부색, 공동형성, 저작감, 맛의 모든 항목에서 같거나 좋은 평가를 받았다. 100%미분의 chou는 공동형성에서만 100%중력분 chou에 비하여 다소 떨어졌을 뿐, 나머지 항목에서는 유의차가 없었다. 본 실험의 결과로부터 100%미분의 chou는 공동상팽화능력만 다소 떨어졌을 뿐, 맛은 소맥분과 비교하여 큰 차이가 없었던 것으로 나타나, chou제조에 있어서 미분은 소맥분과 대체하여 충분히 사용할 수 있는 것으로 판단된다. 한편, 증점제나 유화제를 첨가함으로써 미분 및 미분복합분의 chou형성능력이 크게 향상되었던 것으로 보아 향후, 이들 첨가제의 종류와 첨가량에 대한 연구 검토가 진행되어야 할 것으로 생각된다.

• 한국식품과학회지
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• 제6권3호
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• pp.127-132
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• 1974

Asp. usamii shirousamii $U_2$ 균의 국식 배양에 있어서 유기산 및 당화효소생성 조건에 대하여 실험한 결과는 다음과 같다. (1) 유기산 생산은 밀가루 및 밀기울 배지의 경우 $30^{\circ}C$에서 3일간 배양시에 가장 좋았으며 당화효소력은 밀가루 배지의 경우 $35^{\circ}C$, 3일간 배양시에 가장 높았고 밀기울 배지는 $35^{\circ}C$, 2일간 배양시에 거의 최고 역가를 나타냈다. (2) 3일 배양의 경우 배지의 첨수량은 밀가루 배지에서는 60% 첨수일 때, 밀기울 배지에서는 50% 첨수일 때 유기산 생성이 가장 좋았으며 당화효소 생성은 밀가루, 밀기울의 어느 배지에서나 $90{\sim}100%$ 첨수에서 가장 좋았다. (3) 밀가루와 밀기울의 배지를 비교하여 볼 때 유기산의 생성은 밀가루 배지가 좋았으며 당화효소생성은 밀기울 배지에서 높았다. (4) 고구마 전분박과 밀가루를 동량으로 혼합했을 때 밀가루 단일배지보다 유기산 및 당화효소 생성이 높았으며 밀기울에 고구마전분박 첨가의 효과는 없었다. (5) 밀가루, 밀기울 단일배지에 비하여 고구마전분박 단일배지에서는 유기산 및 당화효소 생성이 극히 나빴다. (5) 60% 첨수의 밀가루배지에서 $30^{\circ}C$, 3일간 배양한 경우 생성유기산 중의 약 90%가 구연산이었다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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• pp.966-978
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• 1993

A power operated 90.5 hp electric motor) grain flour separator was designed and developed for separation of grain (wheat, corn, chickpea and soybean) flour into various fractions based on the size of the particles of the product. The separator agitating mechanism, feed control, cylindrical separator unit and an eccentric mechanism. The machine was tested for wheat ( variety ; Sujata) flour separation into four fractions, viz ; semolina, Gr-I and II, flour (coarse) and white (fine) flour. Wheat samples (6.8% m.c., db) were first pearled by CIAE pearler for 15.8% bran removal . The pearled wheat grains were then milled for semolina by a burre mill. The product and machine characteristics were determined at different capacities varying from 24 kg/h to 143 kg/h. It was found that 76 kg/h capacity gave reasonably best results in terms of purity and recovery of semolina vis-a-vis the market product. The energy requirement of the machine at no-load was found to be 230 W and at load c nditions, it varied between 36.3-6.4 KJ per kg of fead seperation. The macine could be used by small flour millers small/medium size traders and retailers and other processors for making available various flour products of different particle size in the market for ready use of the consumers.

• Journal of Microbiology and Biotechnology
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• 제21권8호
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• pp.869-873
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• 2011

Most medium formulations for improving culture of entomopathogenic nematodes (EPN) based on protein sources have used enriched media like animal feed such as dried egg yolk, lactalbumin, and liver extract, among other ingredients. Most results, however, showed unstable yields and longer production time. Many of the results do not show the detailed parameters of fermentation. Soy flour, cotton seed flour, corn gluten meal, casein powder, soytone, peptone, casein hydrolysates, and lactalbumin hydrolysate as protein sources were tested to determine the source to support optimal symbiotic bacteria and nematode growth. The protein hydrolysates selected did not improve bacterial cell mass compared with the yeast extract control, but soy flour was the best, showing 75.1% recovery and producing more bacterial cell number ($1.4{\times}10^9$/ml) than all other sources. The highest yield ($1.85{\times}10^5$ IJs/ml), yield coefficient ($1.67{\times}10^6$ IJs/g medium), and productivity ($1.32{\times}10^7$ IJs/l/day) were also achieved at enriched medium with soybean protein.

• 동아시아식생활학회지
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• 제19권4호
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• pp.641-649
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• 2009

This study was conducted to investigate the effects of wheat germ on medium flour using falling number and RVA tests, as well as farinogram and rheofermentometer analyses. The wheat germ was added to the medium flour on a 3, 5, and 7% basis. Falling numbers increased with increasing amounts of wheat germ. Analysis of the RVA characteristics showed that the wheat germ additions did not have significant effects on the initial pasting temperature. In the farinogram, water absorption decreased with an increasing amount of wheat germ. Also, development time was longest in the control group and shortest in the group with the highest addition of wheat germ. The results of the effects of added wheat germ on fermentation by rheofermentometer analysis showed that the H'm value reached a maximum height at 3%. Finally, the volume of $CO_2$ lost was increased whereas the retention coefficient was decreased.

• 생명과학회지
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• 제11권2호
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• pp.173-180
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• 2001

This study was conducted to estimate the cultural characteristics, the production of antibiotic, and the selection of optimal media for mass culture of Bacillus licheniformis N1 isolate which was previously reported as an antagonistic bacterium to Botrytis cinerea. We investigated initial pH, temperatures and shaking speed for good cultural conditions and antibiotics production by N1 isolate. According to the results, the optimal conditions of initial pH, temperatures, and shaking speed were determined to be pH 5.0~5.5, 30~35$^{\circ}C$ and 250 rpm, respectively. Also, the optimal conditions for the antagonism by N1 isolate highly appeared in the initial pH as 5.0, and the mycelial growth inhibition was high when the substances used such as glucose or corn starch as carbon sources, and biji(soybean curd residue) flour as a nitrogen source. Furthermore, inhibitory area was significantly expanded, when 3% or 5% of corn starch was added into 5% of Biji flour as nitrogen source, were respectivley selected for mass culture of N1 isolate. Among them, 5% Biji flour medium showed higher cell density more than 10 times that in NB medium after 48 hour incubation. Therefore, the optimal medium was determined as 5% biji flour added 3~5% of corn starch for high density of cells.

• 동아시아식생활학회지
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• 제19권6호
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• pp.1025-1031
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• 2009

This study was conducted to investigate the effects of garlic powder on medium and cake flours using falling number and RVA tests, as well as alveograms and farinograms. The garlic powder was added to the medium and cake flour bases at 2 and 4%, respectively. Falling numbers increased with the addition of garlic powder. The peak viscosity of the medium flour containing 2% garlic powder was highest while that made with 4% garlic powder showed a decrease in peak viscosity. The addition of garlic powder increased the set-back value, thus the garlic powder did not have an anti-retrogradation effect. The alveographic P values of the treatment were lower than that of the control, but the L value was not significantly different. On the farinogram, water absorption was decreased in the flours containing garlic powder and development time was increased. In conclusion, the addition of 2% garlic powder is recommended to improve the volume and stability of cake.