• 한국수산과학회지
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• 제47권5호
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• pp.474-481
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• 2014

This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparing sandfish flavored fish paste. To prepare the sandfish-flavored paste, fine chopped sandfish meat including backbone was added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimi gel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed with starch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3 h at $25^{\circ}C$, cooked in hot water for 30 min at $90^{\circ}C$, and finally chilled for 20 min at $4^{\circ}C$. The effects of the pretreatment of sandfish meat were investigated by analyzing the quality of the paste produced. The proximate composition of FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crude protein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L), Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine, and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acid content was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a major component.

• 한국식품과학회지
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• 제10권2호
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• pp.157-161
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• 1978

통일 및 팔달쌀 전분의 이화학적 성질을 살펴본 바, 전분의 물결합능력, blue value 및 아밀로스 함량에 서로 차이가 없었다. 팔달 전분은 통일 전분에 비해 팽화력이 높았다. 아밀로그라프에 의한 두전분의 차이는 볼 수 없었으나 통일이 팔달보다 $50^{\circ}C$로 냉각시 점도가 다소 높았다. 또한 통일 아밀로스의 intrinsic viscosity는 팔달 아밀로스보다 높았으나 아밀로펙틴은 두 전분모두 비슷한 값을 보였다. 전분 gel의 retrogradation 속도는 $21^{\circ}C$에서 통일이 팔달보다 다소 빨랐다.

• 한국식품과학회지
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• 제20권4호
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• pp.618-624
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• 1988

대체 전분과 hydrocolloids(xanthan gum과 locust bean gum의 혼합물)첨가에 따른 조전분 및 녹두묵의 특징을 평가하기 위해 DSC와 amylograph를 이용하여 전분의 호화양상을 측정하였고, 관능검사 및 IUTM 측정을 통해 묵의 텍스쳐 특성을 조사하였다. 상 전이 엔탈피는 녹두-가교 혼합 전분이 녹두-비 변성혼합 전분보다 녹두 조전분에 더 유사하제 나타났다. Hydrocolloids 첨가는 초기점도 증가에는 크게 영향을 미치지 않았으나 온도가 높아지면서 점도를 현저하게 증가시켰다. $50^{\circ}C$까지 냉각한 후의 점도는 가교혼합 전분과 녹두 조전분이 유사하게 나타났다. 관능검사의 삼점검사 결과에서는 표준묵과의 차이를 감지하지 못하는 농도가 가교전분에서 더 높았다. 또한 혼합전분 사용시 녹두묵의 단단한 정도와 응집력이 hydrocolloids첨가시 그 차이를 감소시키는 것으로 나타났다. IUTM 측정결과, 변형도에 따라 받는 힘의 크기가 다른 것을 알 수 있으며 90% 변형에서 나타난 단단한 정도는 관능검사의 결과와 유사한 경향을 나타냈다. 따라서 본 실험과 같은 조건하에서는 녹두묵 제조시 hydrocolloids를 첨가함으로써 대체 전분의 이용가능성을 더 증가시킬 수 있다고 생각된다.

• Applied Biological Chemistry
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• 제24권1호
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• pp.59-66
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• 1981

전분함량이 높은 야생식물(하늘타리)의 자원화를 위한 기초적 연구를 수행하여 다음과 같은 결과를 얻었다. 1. 종자파종시 생육기간이 길수록 뿌리무게와 전분함량의 증가가 급격하였으며, 시기별 전분함량은 $36.5{\sim}48.0%$(건물량)으로 타 전분원료에 비하여 변화가 적었으며 3년후부터 연중 채취 가능하며 유휴지를 활용 장기적 원료공급을 할 수 있다. 2. 자생지(自生地自) 토양(土壤)은 감귤원 토양에 비해 유기물 및 전질소함량이 많으나 유효인산, K, Ca, Mg등 무기물함량이 적었다. 3. 전분제조시 원심분리법(3,000 rpm, 20 min)이 가장 수율이 높았고, pH조절 및 제단백처리한 전분의 품질이 우수하였으며 tank침전법에 의한 고구마전분 분리와 동일한 공업적 제조방법으로도 양질(良質)의 전분을 얻을 수 있었다. 4. 전분입자의 외형은 비교적 둥근 모양으로 직경이 대부분 $5{\sim}16{\mu}$범위였으며 입자의 비중은 1.535였으며 X-선 회절법에 의한 결정구조는 B형 이었다. 5. Amylose함량은 26.7%, blue value는 0.46, 인은 34mg%를 함유하고 있었다. 6. Ostwald점도계법에 의한 호화온도는 $60{\sim}61^{\circ}C$였으며, 호화온도는 $63.5^{\circ}C$로 다른 전분에 비하여 낮았고 점도는 높았다. 7. 요오드정색도는 $570m{\mu}$에서 극대 파장을 나타내었고 전분풀의 저온저장시에 매우 안정성을 가지고 있었다.

• 한국산업융합학회 논문집
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• 제6권3호
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• pp.239-245
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• 2003

This study is to research on printing method by use of colorants extracted from Sappan wood. As for the research, the stability of paste added by mordants, steaming condition, optimal mordant concentration, change of surface color and colorfastness were measured. The experiment showed that guar gum were stability among the sodium-alginate, modified starch, guar gum. And the surface color was best when the streaming time was 60 minutes, mordant concentration 3g/l. And for colorfastness experiment, colorfastness to drycleaning was good, but colorfastness to light and colorfastness to washing showed no desirable result.

• 한국식생활문화학회지
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• 제1권2호
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• pp.101-115
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• 1986

This study was designed to establish Korean food culture by analizing 17 sets of Jinyounuigue(진연의궤) Jinchanuigue(진찬의궤), and Jinjarkuigue(진작의궤) which were the records of royal party procedures in Yi dynasty. Side dishes were classified into 20 groups in this study ; Tang (場) 19, Jungol (전골) 3, J'im 18, Jun (전) 20, Jock 14, Pyunuk (片肉) 14, Cho 12, Hyae 17, Po 8, Chae 3, Bung 1, Nanri 1, Sooran 1, Sookran 1, Jaban 1, Kimchi 2, etc. all of 140 different kinds of side dishes. There was no tendency in omission or addition of food materials. Food materials were beef, pork, lamb, chicken, duck, peasant meat, dock's egg, fish, shellfishes, mollusca, curstacea, seaweeds, vegetables, fruits, beancurds, muk (a starch jelly), d'ock, muchrooms, etc. Seasonings were soysauce, pepper, sesame oil, ginger, green-onion, garlic, bean paste, ginger powder, red pepper powder, red pepper paste, salts, vinegar, honey, sesame power, etc.

• International Journal of Industrial Entomology and Biomaterials
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• 제6권2호
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• pp.203-205
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• 2003

Black sooty mould fungus was observed on the upper side of the mulberry leaves caused by the Capnodium sp. This fungus develops with the utilization of the honeydew dropped by the whiteflies. Few selected insecticides like Monocrotophos, Chloropyriphos and Nuvan were tried to control the whitefly incidence and followed by the application of Maida (wheat flour paste) and Starch solution separately to control the incidence of the Capnodium on mulberry. It is found that a significant control of the whitefly incidence with the application of Nuvan (2 $m\ell$/L) and followed by Chloropyriphos (2 $m\ell$/L) and Monocrotophos (1.6 $m\ell$/L) and also a significant control of sooty mould infection were recorded with Starch and Maida application.

• 한국식품조리과학회지
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• 제3권1호
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• pp.47-53
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• 1987

강남콩 조전분 및 정제 전분의 이화학적 특성을 규명하기 위하여 여러가지를 조사한 결과는 다음과 같다. 1. 정제 전분의 amylose 함량은 77%이었다. 2. 조전분의 blue value는 0.375, 정제 전분은 0.410이었다. 3. 조전분의 ferricyanide number는 1.00, 정제 전분은 1.94이었고, 조전분의 알칼리수는 8.67, 정제 전분은 6.90이었다. 4. 정제 전분의 amylose분자량은 18,067, amylose 중합도는 112, amylopectin의 분지도는 포도당 100개당 3.7, 그리고 amylopectin 한 가지당 포도당 분자수는 27개이었다. 5. 조전분의 물 결합 능력은 202.1%, 정제 전분은 169.4%이었다. 6. 조전분과 정제 전분의 팽윤은 $70^{\circ}C$까지는 큰 변화가 없었고, 이후 9$0^{\circ}C$까지 급격히 증가하는 single-stage pattern을 보였다. 7. 조전분 현탁액(0.2%)의 광투과도는 80~83$^{\circ}C$ 사이에 급격히 증가하였고, 정제 전분 현탁액(0,2%)의 광투과도는 77~83$^{\circ}C$사이에 급격히 증가하였다. 8. Amylograph에 의한 조전분 및 정제 전분의 호화는 농도(건물중, 6% 및 8%)에 관계없이 비슷한 양상의 C형을 보였다.

• 한국식품조리과학회지
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• 제33권1호
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• Food Science and Biotechnology
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• 제16권1호
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• pp.146-149
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• 2007

Dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with xanthan gum were evaluated at different gum concentrations (0.3, 0.6, and 0.9%) and fermentation times (12 and 24 week). Magnitudes of storage (G') and loss moduli (G") in the HPSP-xanthan gum mixture systems increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}^*$) decreased. G' values were higher than the G" values over most of the frequency range (0.63-63 rad/sec), and were frequency-dependent. The dynamic moduli (G', G", and ${\eta}^*$) of the HPSP-xathan mixtures were lower than those of the control (0% gum). The differences between the dynamic moduli values at 12-week and 24-week fermentation decreased with increasing gum concentration, showing that xanthan gum can be used to stabilize and improve the viscoelastic rheological properties of HPSP. The G' value of the HPSP-xathan mixtures increased with an increase in gum concentration from 0.3 to 0.9%, whereas the G" decreased. The ability of xanthan gum to increase the elastic properties in the HPSP-xanthan mixture systems seemed to be the result of the incompatibility phenomena existing between xanthan gum and glutinous rice starch.