• Korean Journal of Food Science and Technology
• /
• v.5 no.1
• /
• pp.25-32
• /
• 1973

Noodles and cookies were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) Various flours containing $10{\sim}20%$ defatted soy flour did not form belt in noodle-making process, but the use of 1.5% GMS + 2% Methocel as binder was very effective in noodle-belt formation and cooking quality. 2) Out of four raw flours, naked barley flour was most suitable for noodle-making. Addition of wheat flour at 25% or 50% level into the four composite flours greatly improved the quality of noodles and particularly that based on naked barley was similar to wheat flour in color and gave rather palatable taste. 3) Though cookie could be made from any composite flours without using GMS or CSL, naked barley flour was the best in sensory evaluation of the product. 4) Addition of wheat flour at 25% or 50% level into above composite flours gave cookies comparable to standard wheat product except the case of composite flour based on defatted rice bran.

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.391-396
• /
• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.13 no.1
• /
• pp.1-27
• /
• 2002

The present study was designed to examine the effects of different homogenization pressure, homogenization temperature and $\beta$-cyclodextrin concentration on cholesterol decrease rate of Cheddar cheese, and to optimize the factors of cheese manufacture Process. Il. The hardness(control 5.46kg/$cm^2$), gumminess(control 5.24kg), chewiness(control 4.87kg/cm) reduced to 2.03kg/$cm^2$, 2.18kg, 2.24kg/cm, respectively. In the result of sensory analysis, treatment of homogenization for cholesterol removed Cheddar cheese improved appearance and flavor, however texture fell. In addition, the resent result of the study indicated that about 75.27% of cholesterol in Cheddar cheese could be removed, and the possibility of development of cholesterol decreased Cheddar cheese was observed.

• Journal of the Korean Society of Costume
• /
• v.52 no.8
• /
• pp.29-39
• /
• 2002

It was increased leisure hours by automation and computerization of industry. Many people spend on hours in enjoying leisure sports, and then. nowadays, Many women tend to prefer casual wear to formal suits. The purpose of this research was to design of outdoor-wear that improve the functional and aesthetic effects for clothing comfort. Total 4 design prototype consisting of jumper and slacks were developed for this research. Outdoor-wear design forced on armhole type of jumper and ease of the back crotch length of slacks to improve the functional and aesthetic effects. And Outdoor-wear design focused on color harmony to aesthetic effects. Ease amount and materials of jumper and slacks were controlled. Design A: Jumper was designed as dropped shoulder with set-in steeve and band collar, A break-away zipper to facilitate ventilation control were made the area of back of jumper and the area of outside seam line of slacks Color of jumper and slacks were olive green color. Ease amount of the crotch length of slacks pattern was constructed as 7% of total crotch length: Design B 4DM cut pattern were applied to the jumper and slacks pattern. A break-away zipper to facilitate ventilation control were made the area of back of jumper and the area of inside seam line of thigh. Color of jumper and slacks were grey and orange color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Design C : Jumper was designed as the set in sleeve and hood. and A break- away zipper to facilitate ventilation control were made the ares of the armhole and elbow. Color of jumper and slacks were ivory and orange color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Design D : Jumper was designed as raglan sleeve. Color of jumper and slacks were olive green color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Total six females, ages 20-45, served as subjects for this research. Subjects have standard body type, generally, wearing 66 size of ready-to-wear clothing. The performance of the newly designed outdoor-wear was evaluated for their effectiveness in several aspects such as conditions of skin temperature, sensory evaluation of comfort during body movements, appearance and color harmony and aesthetic collar design. Design 3 was appeared to be the most positive in aesthetic evaluation and functional effects of design 2 of 4DM cut pattern was appeared to be beter than other designs.

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.176-182
• /
• 1999

Whole soybean cereal was fermented with four fungal strains (Mucor and Rhizopus) in pilot meju fermentation system. The pH range of the fermented soybean cereal was $7.16{\sim}8.38$, the contents of reducing sugar and amino-nitrogen were $0.54{\sim}2.64%,\;93{\sim}312mg%$, respectively, and that of free fatty acid ranged $0.06{\sim}2.00%$. The components of the amino acid, organic acid, free sugars and fatty acid showed distinctive patterns among four groups of fermented soybean cereals. Amylase activity and carbohydrate degradation rate of R. oryzae, protease and protein degadation rate of R. stolonifer was higher than other strains. But lipase and lipid degradation rates of four strains were similar. The odor concentrates of the soybean cereals fermented with Mucor strains were similar to Aspergillus strains, but Rhizopus were possessed of the flavor components of Bacillus and Aspergillus. Soysauce, made from M. hiemalis and R. stolonifer fermented soybean cereal showed excellent sensory evaluation and it was proposed that the two strains will be useful in Korean soysauce process.

• Journal of the Korean Society of Food Culture
• /
• v.3 no.3
• /
• pp.309-317
• /
• 1988

The effects of $CaCl_2$, K-sorbate, and fermented fish sauces and blanching on the texture of Chinese cabbage of Kimchi were evaluated. The addition of salt-fermented shrimp or salt-fermented anchovy accelerated the pH reduction, acidity increase and reducing sugar consumption, but K-sorbate, Ca-chloride and blanching suppressed the ripening process of Kimchi. The latter retarded the softening rate of Chinese cabbage during Kimchi fermentation, as demonstrated by the cutting force, compression force, recovered height and work ratio. The sensory evaluation confirmed the results of instrumental texture measurments. The instrumental measurements, i.e. pH, acidity cutting thickness, cutting force and compression test parameters, showed acidity acidity was calculated as % lactic acid attributes, i.e. the preferences for taste, appearance and texture, and the level of crispiness, hardness, chewiness and fibrousness. The pH of Kimchi was appeared to be an important quality parameter, whiih had significant correlations with the taste, appearance, chewiness, hardness, fibrousness and crispiness.

• Horticultural Science & Technology
• /
• v.32 no.2
• /
• pp.184-192
• /
• 2014

Various types of unit packaging methods were applied for 'Fuji' apples during short-term cold storage and export simulation. Gas tightness of the package was controlled stepwise in the successive two-year experiments using different perforation treatments (none, punch hole, or pinhole) and sealing methods (tie v s. heat seal). Risk of tight packaging and effectiveness of macroperforation on weight loss and quality maintenance were analyzed as related to changes in gas concentration inside the packages. Immediately after harvest, each 5 apple units were packaged in $40{\mu}m$ polypropylene (PP) film bags, stored 4 weeks at $0^{\circ}C$, and then put on the shelf for one week at ambient temperature in the preliminary experiment, In the main experiment, export process was imposed after storage simulating 2 week refrigerated container shipment at $0^{\circ}C$ plus one week local marketing at ambient temperature. Non-perforated film packaging with relatively high gas tightness induced flesh browning caused by carbon dioxide accumulation regardless of the sealing methods. Among perforated film packaging, in contrast, atmospheric modification was partly established only in the pinhole treatment and flesh browning symptom was not observed in all the treatments. Even the punch hole perforated film packaging without gas tightness effectively reduced the weight loss, whereas had slight benefits for quality maintenance. Reduced perforation using pinhole treatment seemed to improve sensory texture, while effects on physicochemical quality were insignificant. Overall results suggest the need of more minute perforation treatments on the packaging film to ensure modified atmosphere effects on quality maintenance.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.1
• /
• pp.299-305
• /
• 2018

Perception refers to the process of acquiring all the information about the environment through various sensory organs such as the visual, auditory, tactile, and olfactory senses and integrating and interpreting the information transmitted to the brain. The ability to use these perceptions efficiently is called perceptual skill, and perceptual skill is an important factor for improving performance in the field of sports. As a result, many researchers have developed various perceptual training programs to maximize these perceptual skills while they have also progressed on attempting to verify their effects. The perceptual skill training introduced in this study is a training method that focuses on visual perception and is a training method that is applied in the United States and Europe. to improve sports performance. As a result of carrying out the perceptual skills training based on the kicker's important clue (the kicker's hip - the angle of the body and foot before kicking) to the goalkeeper in the situation of a soccer penalty kick improved the ability of predicting the direction of the ball while even in tennis, carrying out the perceptual skills training based on the server's important clue (position, ball, racket) improved the accuracy of the ability to predict in the direction of serve. Recently, there have been numerous research studies that were carried out on such perceptual skills training, but the number of studies conducted are insufficient, especially in Korea where research studies on perceptual training seem to be in a relatively neglected state. In addition, extensive studies need to be carried out to investigate whether the improvement of perceptual skills in the laboratory situation can be transitioned to an actual performance situation. Therefore, in order to elevate sports performance, researchers need to examine the perceptual training program's extent of necessity as well as the research direction regarding its effects.

• Applied Biological Chemistry
• /
• v.44 no.2
• /
• pp.88-91
• /
• 2001

Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at $55^{\circ}C$. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fructose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, $58^{\circ}Brix$, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.3
• /
• pp.206-213
• /
• 1985

Since a long time ago, more than thirty kinds of fermented fish product have traditionally been favored and consumed in Korea. In general, they fermented with $20\%$ of sodium chloride. However, it has been currently known that sodium chloride is one of causative ingredient for adult diseases. For that reason, reduced sodium salt diet is recently recommended in developed countries. This study was attempted to process low sodium salt fermented fish using anchovy, Engraulis japonica, and yellow corvenia, Psedosciaena manchurica, as raw materials with partially replacing the sodium salt with potassium chloride. The most favorable taste for fermented anchovy and yellow corvenia were revealed at 60 and 90 days fermentation, respectively. Judging from sensory evaluation with variance of analysis and orthogonal contrast method, little difference of taste were found when sodium salt was replaced with KCl even by $50\%$ as compared with conventional fermented fish. Taste for low salt fermented anchovy and yellow corvenia were the most favorable when they were prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper as preservatives and flavor enhancers.