• 한국수산과학회지
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• 제46권2호
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• 한국의류학회지
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• 제19권3호
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• pp.471-482
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• 1995

Using the acetate velvet and viscose velvet whose pile lengths were sheared as 1.45, 1.55, 1 65, 1.75, 1.85, 1.90mm under the condition equating the weaving process of ground fabric, the conclusions were as follows through the results of the sensory assessments estimated by women students in our university and the physical properties, H. V and T. H. V obtained by KES-F system. 1. In the sensory assessments estimated by the method of paired comparison and ranking of samples, the longer pile length was, the more the hand values of smoothness, softness, thickness, heaviness increased on the whole. 2. The H V. and T. H. V. measured by KES-F system were as follows; Kohi increased to pile length 1.85mm and then decreased a little at 1.90mm. hummer increased as pile length was longer. Fukurami increased to pile length 1.75mm and then decreased gradually as pile length was longer. Total hand value increased gradually from 1. 45mm to 1.85mm, had the top value at 1.85mm, and then decreased a little at 1.90mm. 3. In the results of summarizing $\ulcorner$the physical properties correlated closely with the H. V obtained by sensory assessments$\lrcorner$ and tithe Physical properties correlated closely with the H. V. and T. H. V obtained by KES-F systems, it showed that all the sensory properties correlated closely with compressive energy, flexural rigidity, thickness, weight and pile ratio in the former and that the physical properties correlated closely with each H V and T. H. V were different in the latter. 4. It showed that factor 1 was related to compressive energy, thickness, weight, pile ratio, factor 2 was related to recovery energy, compressive resilience, compressive index, and factor 3 was related to compressive recovery ratio in the result of factor analysis. 5. In the multiple repression analysis, the expressions of all sensory properties had compressive ratio, frictional coefficient in the regression expressions of $\ulcorner$H. V. obtained by sensory assessments$\lrcorner$, while the expressions of each H. V. and different physical properties in the regression expressions of $\ulcorner$H. V. obtained by KES-F system$\lrcorner$.

• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• 한국식품과학회지
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• 제41권2호
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• pp.162-166
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• 2009

동치미의 관능특성에 있어 부재료의 영향을 알아보고자 동치미의 제조에 사용되는 부재료 4종(마늘, 파, 생강, 고추)을 조합하여 10종의 시료를 제조하였으며, 이들의 발효 중 이화학적, 미생물학적, 관능적 특성을 평가하였다. 산생성 및 pH의 변화에 있어서는 부재료의 영향이 뚜렷하게 나타나지는 않았으나, 관능적으로는 전체적인 기호도, 신냄새, 짠맛 및 매운맛에서 유의적인 차이가 나타났다. 관능 특성을 Ward법으로 군집분석한 결과, 마늘을 포함하여 부재료를 다양하게 사용한 동치미 시료군, 소금만을 사용한 동치미와 유사한 특성을 갖는 시료군 및 고추 이외의 한 종류의 부재료만을 사용한 동치미 시료군의 3개의 집단으로 분류되어 부재료 중 마늘이 동치미의 관능 특성에 중요한 역할을 하는 것으로 분석되었다. 또한 다양한 부재료의 첨가는 상호작용에 의해 동치미의 매운 맛을 강하게 하고, 신냄새, 신맛, 군덕내 및 탄산미를 감소시켰다.

• 디지털융복합연구
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• 제16권12호
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• pp.647-654
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• 2018

본 연구는 또래와의 상호적으로 다양한 움직임을 이끌어 내는 그룹 심리운동과 기능적인 움직임을 이끌어내기 위한 개별 감각통합치료가 유아의 운동기술(motor skills) 향상에 미치는 영향을 비교하여 살펴보고자 하였다. 연구 대상은 본원에 재원 중인 만 4세 아동 2명을 대상으로 2017년 4월부터 2018년 1월까지 주 2회 40분 씩 각각 심리운동과 감각통합치료를 적용하였다. 연구 방법은 B-O test, DeGangi-Berk Test of sensory Integration(TSI), MOT4-6 등의 평가도구를 사용하였으며 그 중 대 동작을 필요로 하는 항목을 선별하여 사전 평가 결과와 프로그램 진행 후 사후평가 결과를 토대로 항목별 향상 정도를 그래프로 비교 분석하였다. 연구 결과는 심리운동과 감각통합치료 모두에서 운동기술 향상을 가져왔으며 특히 균형성 및 자세조절 등에서 두드러지게 향상 된 점수를 획득되어 두 영역의 프로그램이 운동기술에 긍정적인 효과가 있음을 알 수 있었다.

• 대한본초학회지
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• 제27권6호
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• pp.139-145
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• 2012

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.

• 한국식품영양과학회지
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• 제28권4호
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• pp.755-759
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• 1999

To evaluate the effect of sterilizing method on the quality of iron fortified market milk, HTST(high temperature, short time) or LTLT(low temperture, long time) method was adopted after addition of 100ppm ferrous sulfate, ferric citrate, ferric ammonium citrate, or ferrous lactate in market milk. Sterilized iron fortified market milk was stored at 4oC and then pH, lipid oxidation, color change, and sensory quality were observed. The range of pH change in iron fortified market milk sterilized by HTST or LTLT was 6.51~6.74. The order of pH was control>ferric ammonium citrate>ferrous lactate>ferrous sulfate>ferric citrate. Oxygen consumption of ferric ammonium citrate and ferric citrate was lower than ferrous lactate and ferrous sulfate. This trend was same in HTST and LTLT method, but generally oxygen consumption was lower in iron fortified market milk sterilized by LTLT method than by HTST. In total color change, ferrous lactate treatment was closer to control than other treatments. Also sensory characteristics of ferrous lactate treatment was showed better quality than other treatment. From these results, LTLT method was more suitable than HTST method for iron fortified market milk and ferrous lactate was comparably suitable among iron salts used in this study.

• 식품과학과 산업
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• 제52권1호
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• pp.40-51
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• 2019

일반 소비자를 기반으로 하는 감각 특성 평가법이 최근 활발히 소개되고 있다. 그 중에서 카타 평가법은 쉽고 빠르게 수행할 수 있다는 장점을 바탕으로 식품 산업체에서 활용도가 높아지고 있다. 카타 평가법은 제품의 감각 특성 뿐만 아니라 소비자의 감정, 태도, 컨셉 등 비감각 특성도 평가할 수 있기 때문에 기존 묘사분석에서 얻어지는 객관적 감각 특성에 대한 정량적 정보와 함께 소비자의 주관적 정보도 일정부분 분석이 가능하다. 카타 평가법의 확장된 버전으로 페널티 분석 기반의 ideal 카타 평가법은 소비자의 직접적인 감각 또는 인지를 바탕으로 제품의 기호도 영향 인자를 규명할 수 있기 때문에 소비자 기호도 맞춤형 제품을 개발할 때 유용하게 활용될 수 있다. 또한, 라타 평가법은 카타 평가법의 제품 차이식별력 향상을 위해 개발된 평가법으로 기존 카타 평가법에 강도 척도를 병행한 형태로 사용된다. 현재 라타 평가법의 데이터 분석에 대한 지속적인 연구가 진행되고 있으며 연속형 데이터로 간주하여 모수적 검정에 의한 분석이 가능하다. 라타 평가법과 묘사분석의 유사성은 기본 맛이나 외관과 같이 잘 알려져 있는 특성에서는 높게 나타나나 소비자가 이해하기 어려운 특성에서는 라타 평가법보다 묘사분석에서 제품 간 차이식별력이 높게 나타나는 경향이 있다. 이 경우, 라타 평가법 진행 전 소비자를 대상으로 제품에 대한 짧은 오리엔테이션을 진행함으로써 제품 차이식별력을 향상 시킬 수 있으나, 이 과정에서 훈련으로 인해 소비자의 본질적인 특성을 잃게 될 수 있으므로 주의해야 한다. 따라서, 연구의 목적이 제품에 대한 소비자의 인식을 이해하고 마케팅 방향을 설정하는 것이라면 훈련은 가능한 지양해야 하나, 제품의 객관적인 감각 특성과 제품 개발과의 관련성이 주목적인 경우에는 소비자에 대한 짧은 훈련을 실시함으로써 제품 간 차이식별력을 향상시킬 수 있다.

• Maxillofacial Plastic and Reconstructive Surgery
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• 제37권
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• pp.13.1-13.7
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• 2015

Background: This study evaluated Somatosensory evoked potentials (SEP), Quantitative sensory testing (QST), and thermography as diagnostic methods for nerve injury. Methods: From 2006 through 2011, 17 patients (mean age: 50.1 years) from ${\bigcirc}{\bigcirc}{\bigcirc}{\bigcirc}$ Hospital who sought care for altered sensation after dental implant treatment were identified. The mean time of objective assessment was 15.2 months after onset. Results: SEP of Inferior alveolar nerve(IAN) was $15.87{\pm}0.87ms$ on the normal side and $16.18{\pm}0.73ms$ on the abnormal side. There was delayed N20 latency on the abnormal side, but the difference was not statistically significant. In QST, the abnormal side showed significantly higher scores of the current perception threshold at 2 KHz, 250 Hz, and 5 Hz. The absolute temperature difference was $0.55^{\circ}C$ without statistically significance. Conclusion: These results indicate that QST is valuable as an objective method for assessment of nerve injury.

• 한국식생활문화학회지
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• 제18권1호
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).