• 한국식생활문화학회지
• /
• 제10권2호
• /
• pp.75-81
• /
• 1995

This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at $15^{\circ}C$ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.

• 한국가구학회지
• /
• 제19권6호
• /
• pp.420-427
• /
• 2008

To study the suitability of chestnut as a cask for ripening traditional liquors, the absorption property for pure water, liquor with 30% alcohol content and ethanol with 95% alcohol content were investigated for five species. Oriental oak had the greatest amount of liquid absorption while chestnut had the smallest amount. The absorption amount linearly increased with increasing soaking time. The absorption amounts for each section were greatest in RT plane, and the difference between LR plane and LT plane was very small for all soaking conditions. The anisotropy of absorption amount for five species was greatest in Japanese cedar and was smallest in white mulberry on the whole. And the change of absorption amounts according to soaking conditions tended to decrease in softwoods and increase in hardwoods, and the difference among wood species was not clear. From this result, it was found that chestnut with a small absorption amount, regarding of soaking behavior, was a good material as a cask for ripening traditional liquors, whereas small diameter oriental oak with a great absorption amount was not suitable in this purpose.

• 한국식품영양학회지
• /
• 제36권2호
• /
• pp.87-92
• /
• 2023

Isoflavones found in soybeans are present as glycosides and aglycones, which differ according to their chemical structure. The absorption rate and bioavailability of aglycones are greater than those of glycosides. It is known that aglycone isoflavones in soybean was converted from glycoside isoflavones by activating of endogenous β-glucosidase under drying (40~60℃) conditions after soaking. In this study, we compared and analyzed the proximate composition and isoflavone contents of soybean powders prepared under dried after soaking were analyzed. In the comparison of the proximate compositions, the moisture contents of white soybean powder dried after soaking (WSPDS) and black soybean powder dried after soaking (BSPDS) were decreased as compared with those of the control white soybean powder (CWSP) and control black soybean powder (CBSP). Whereas the contents of other proximate compositions were increased. The aglycone isoflavone contents were higher in WSPDS than in CWSP. Whereas the aglycone isoflavone contents of BSPDS had a similar content those of CBSP because of the component characteristics of black soybean. In conclusion, we believe that it is appropriate to identify and utilize the component characteristics of soybean varieties in order to induce an increase in the functional component content of soybeans under drying conditions after soaking.

• 한국식품영양과학회지
• /
• 제29권5호
• /
• pp.752-757
• /
• 2000

Response surface methodology was used to optimized soaking and roasting conditions and monitor organoleptic properties of roasted Platycodon grandiflorum tea. In soaking and roasting processes based on the central composite design with variations in threonine/sucrose concentration for soaking of Platycodon grandiflorum, roasting temperature and roasting time, coefficients of determination ($R^2$) of the models were above 0.86(p<0.05) in organoleptic properties. The maximum conditions predicted for each corresponding organoleptic properties of roasted Platycodon grandiflorum tea were 1.64% threonine concentration, 137.83$^{\circ}C$ and 27.76 min in aroma, 1.46% threonine concentration, 136.1$0^{\circ}C$ and 25.19 min in taste, and 1.39% threonine concentration, 136.44$^{\circ}C$ and 29.05 min in overall flavour. The optimum condition ranges for organoleptic properties of roasted Platycodon grandiflorum tea were soaking in 1.40~1.64% threonine concentration, and roasting at 136.10~137.9$0^{\circ}C$ for 25.19~29.00 min.

• 한국식품과학회지
• /
• 제27권5호
• /
• pp.697-702
• /
• 1995

떫은감 품종의 하나인 비단시를 숙성정도를 달리하여 수확하고 이들의 감장아찌 제조조건을 염농도, 침지 온도, 침지 시간, 된장첨가량을 달리하여 조사하였다. 침지액의 초기염도는 $7.5{\sim}15%$였고 침지 20일까지 급격하게 낮아져서 $6.0{\sim}12.0%$가 되었으며 초기염도나 침지 옥도가 높을수록 크게 감소하였고 된장 첨가시에는 염도의 변화가 상대적으로 적었으며 특히 침지 40일 이후에는 거의 변화가 없었다. 수용성 탄닌 함량은 염농도에 관계없이 침지 10일째까지 급격하게 감소하다가 그 이후에는 거의 변화가 없었으며 이러한 변화 경향은 된장 첨가량과 원료감의 숙성정도에 영향을 받지 않았다. 감장아찌 침지액의 pH는 영농도가 높을수록 침지 초기의 pH 감소폭이 컸으나 침지 후기에는 염농도에 관계없이 거의 비슷한 경향을 보였으며 된장을 첨가하면 전체적인 pH 감소 폭이 작아짐을 알 수 있었다. 침지 온도에 따른 pH 변화는 $5^{\circ}C$에서 아주 느리게 낮아졌으며 원료감의 숙성정도와는 무관하였다. 감장아찌중의 염분 함량은 침지중에 계속 증가하였고 침지액의 염도가 12.5% 이상일때 침지 30일째부터 급격하게 증가하였으나 된장 첨가량과 원료감의 숙성정도를 달리하여도 증가하는 경향은 거의 비슷하였는데, 특히 된장 첨가량이 많을수록 감장아찌중의 염분 함량은 낮은 것으로 나타났다. 색도는 침지시간이 경과됨에 따라 명도는 감소하고 색도는 적색이 강해지는 것으로 나타났으며 경도는 침지 15일째까지 증가하다가 침지 40일 이후에는 다시 감소하였는데 숙성된 감은 경도가 계속 낮아졌다. 이와같이 감장아찌 제조 과정에서의 이화학적 변화와 관능검사 결과를 종합해 볼때 감장아찌는 숙성이 약간 덜된 연한색 원료감을 염도 10.0%, 침지온도 $15^{\circ}C$에서 40일간 침지했을때 가장 좋은 제품을 얻을 수 있었고 된장을 20% 첨가했을때 감장아찌의 총기호도가 가장 높았다.

• 한국식품과학회지
• /
• 제24권5호
• /
• pp.511-514
• /
• 1992

쌀(아끼바레)의 침지온도 및 시간에 따른 수분흡수 양상을 조사하고, 침지조건에 따른 취반후 밥의 조직감 변화를 비교 검토하였다. 침지온도별 쌀의 수분흡수 양상은 $23^{\circ}C$의 침지온도에서는 초기 30분안에 수화가 빠르게 이루어진 후 그 후에는 거의 변화가 없는 반면, $4^{\circ}C$에서는 그 후에도 계속적으로 수화가 이루어지는 현상을 볼 수가 있었다. 밥의 조직감 변화를 침지온도에 관계없이 침지시간이 길어짐에 따라서 취반후 밥의 경도(H)는 감소된 반면 끈기(S)와 끈기 대 경도의 비(S/H)가 증가하였다. $23^{\circ}C$에서 침지시킬 경우 $4^{\circ}C$보다 침지 시간에 따른 끈기와 끈기 대 경도의 비가 커졌다. 본 실험조건에서는 적당한 조직감을 갖는 끈기 대 경도의 비가 $0.15{\sim}0.2$ 사이에 들어가는 침지시간은 $4^{\circ}C$에서 $10{\sim}40$분 구간이며, $23^{\circ}C$에서는 $10{\sim}20$분 구간이었다.

• 대한가정학회지
• /
• 제19권3호
• /
• pp.63-68
• /
• 1981

This study was to determine optimal conditions for preparing Gangjung and Sanja. Texturometer and panel test were employed to evaluated products which were prepared under varying soaking time of glutinous rice. The results are found as follows; Examination of acceptibilities of products by the panel test showed that 48 hours of soaking was the most optimal. In acceptability ratings. the second went to 2 hours, the third 24 hours, the forth 120 hours, the fifth, 72 hours, and the sixth, 96 hours. However, there was no significant difference in acceptability among various products(P>0.05). The cohesiveness and the brittleness of the highest-grade products soaking in 48 hours showed 0.09$cm^{2}$, 1.25cm, respectively by texturometer. In therms of acceptability, the cohesiveness of high-grade products read between 0.06~0.7$cm^{2}$. The brittleness of products examined was in the range of between 0.36 and 1.41cm. No significant difference was found among products prepared under varying soaking time n cohesiveness and brittleness.

• 펄프종이기술
• /
• 제40권2호
• /
• pp.65-72
• /
• 2008

This work evaluated the extractability of tobacco stem biomass for the papermaking type Reconstituted Tobacco Sheet(RTS). The effects of the soaking conditions on the hydration of stem biomass and the effects of the hydrated state on the mechanical extraction were investigated. In order to simulate the mechanical expression process of a papermaking type RTS mill, for example, the screw press process, the novel mechanical pressing analyzer was developed for this study. The hydration of stem biomass by soaking process was greatly affected by the soaking time and the soaking temperature. The longer soaking time and the higher soaking temperature resulted in the higher hydrated stem biomass. Since the higher hydrated stem had more combined water in the inner structure and resulted in the more flexible structure, the higher hydrated stem leaded to the more compressed filter cake and the higher water contents in the filter cake after the mechanical pressing. The pilot pulping experiments showed the difference in hydration and extractability between burley and bright tobacco stem. The bulkier structure of the burley stem resulted in the faster hydration by pilot pulping and leaded to the larger reduction in water soluble components. And the hydration process showed the major influence on the separation efficiency of water soluble components.

• 한국식품과학회지
• /
• 제34권2호
• /
• pp.207-212
• /
• 2002

수침조건이 다른 도토리 앙금을 이용하여 묵을 제조한 후 텍스쳐 특성을 조사하여 다음과 같은 결과를 얻었다. $95^{\circ}C$에서 120 rpm으로 1시간 가열하여 제조한 11% 농도의 도토리 묵을 주사전자현미경으로 관찰한 미세구조는 전체적으로 다공성인 망상구조를 이루고 있었으며 수침 기간이 길어지면서 겔의 망상구조 크기가 균일해지면서 치밀한 구조를 형성하였다. 도토리 묵을 50% 변형율로 측정한 TPA 특성치는 견고성(hardness)의 경우 수침 기간이 길어질수록 증가하였으며, cohesiveness와 springiness는 대구조인 0-0 시료를 제외하고는 시료의 처리 정도에 따른 차이를 관찰할 수 없었고, chewiness는 증가하였다. 또한 adhesiveness(부착성)는 나타나지 않았다. 수침 조건이 각기 다른 묵을 색깔, 견고성, 떫은맛과 종합적 기호도에 대해 실시한 관능검사는 색깔의 경우 처리 정도가 커질수록 대조구(0-0) 시료와는 뚜렷이 구분할 수 있었으며, 견고성의 경우에도 수침을 많이 할수록 증가하였으며, 떫은 맛의 경우에는 열매만을 수침 처리한 경우에는 그 차이가 크지 않았으나 앙금을 수침하는 과정에 의해 유의적으로 차이가 있었다. 종합적 기호도에서는 전반적으로 증가하였으나 수침 처리를 가장 많이 한 4-2와 4-3의 경우에는 기호도가 조금 떨어졌다. 이상의 결과를 종합적으로 볼 때 도토리 묵은 견고성 뿐만 아니라 약간의 갈색과 적당히 떫은맛을 갖는 것이 기호도에 있어 더 나은 점수를 받았다.

• 한국식품조리과학회지
• /
• 제24권2호
• /
• pp.188-197
• /
• 2008

This study was carried out to determine the optimal cooking conditions for various rice cultivars (Ilpoom, Saechucheong, Sindongjin, and Sura-top rice) using trial preparations with different soaking times (0, 30, and l20min) and cooking equipment (electric pressure cookers, electric cookers, gas pressure cookers, iron pots, and stone pots). In adddition, the texture and sensory characteristics of the rice prepared with the electric pressure cookers, gas pressure cookers, and stone pots were analyed. The results showed that the moisture, amylose and physicochemical compositions of the four rice varieties were similar. According to RVA, the Sura, cultivar had generally high viscosity, and the Ilpoom, cultivar presented the highest hot and peak viscosities. Saechucung had the highest initial gelatinizing temperature and Sindongjin showed the greatest setback. The optimal amounts of added water as well as heating conditons were dependent on the rice varieties, soaking times, and cooking equipment. A longer soaking time reduced the hardness of the cooked rice, amount of added water, and the heating time. The pressure cooking equipment provided the best cooked rice texture, reduced the affect of the soaking time, and decreased the heating time. In general, all the variaties of cooked rice had high overall acceptability, which tended to increase when the rice was soaked for 30min prior to cooking, had a 1.2-fold amount of water to rice added, and was cooked in the pressure equipment.