• 제목/요약/키워드: taste terms

검색결과 650건 처리시간 0.022초

고추씨를 첨가한 즉석 고추장의 품질특성 (Quality Characteristics of Instant Gochujang added with Red Pepper Seeds Powder)

  • 이금옥;김기쁨
    • 한국조리학회지
    • /
    • 제24권3호
    • /
    • pp.15-24
    • /
    • 2018
  • This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.

중학생의 라면소비 실태조사 -강원도 지역을 중심으로- (Consumption Pattern of Ramyon by Middle School Students -Kangwon do Area-)

  • 장명숙;현영희;김복남
    • 한국식품조리과학회지
    • /
    • 제5권2호
    • /
    • pp.91-97
    • /
    • 1989
  • 강원도지역에 거주하는 만 13∼15세의 중학교 학생 866명을 대상으로 라면소비실태와 품질인자에 대하여 조사한 결과는 다음과 같았다. 1) 총 866명중 67%가 라면을 1주에 1회이상 섭취하고 있었으며 이들 대부분은 가정에서 저녁식사 또는 간식의 형태로 라면을 이용하고 있었다. 2) 라면을 먹는 주된 이유는 편의성과 맛때문인 것으로 나타났으며 라면을 선택할 때는 선전이나 광고에 의하여 이루어지고 있었다. 3) 라면을 먹을때 가장 중요시하는 인자는 국물의 맛이었으며 대체로 보통정도 굵기의 면발을 선호하고 있었다. 4) 면발의 조직감은 쫄깃쫄깃하고 꼬들꼬들한 것을 좋아했으며 흐물거리고 풀어진 면발은 싫어했다. 국물의 맛은 얼큰한 맛을 가장 좋아했으며 그다음이 구수한 맛으로 나타났고 느끼한 맛과 짠맛은 싫어하는 것으로 나타났다. 5) 라면선택방법의 문항을 제외한 모든 문항에서 성별에 따라 유의적인 상관관계가 있었다.

  • PDF

쌀소비 촉진을 위한 쌀밥 조리 개선 연구 (I) - 취반시 조리수에 산, 지방, Cellulose 첨가에 따른 texture 변화 (Study on Improvement of Cooking Rice Method for Acceleration of Consumption of the Rice)

  • 김경자;양화영;오미향;구정선
    • 한국식품조리과학회지
    • /
    • 제9권1호
    • /
    • pp.25-29
    • /
    • 1993
  • This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (l0% fat, 10%s vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.

  • PDF

생강가루를 첨가한 쿠키의 품질특성 (Quality Characteristics of Cookies with Ginger Powder)

  • 이채선;임현숙;차경희
    • 한국식품조리과학회지
    • /
    • 제31권6호
    • /
    • pp.703-717
    • /
    • 2015
  • In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.

Changes in Microorganisms, Enzyme Activities and Taste Components of Kochujang Added with Maesil Extract during Fermentation

  • Lee, Min-Ji;Seog, Eun-Ju;Lee, Jun-Ho
    • Preventive Nutrition and Food Science
    • /
    • 제12권1호
    • /
    • pp.51-57
    • /
    • 2007
  • The effects of maesil extract addition on the palatability and quality of kochujang, a traditional Korean condiment, were investigated in terms of the microbial characteristics, enzyme activities, and taste components during 100 days of fermentation. Viable cell counts of bacteria and yeast in maesil extract-added kochujang (maesil kochujang) were increased in proportion to added maesil extract from 1 to 5% during fermentation, up to 80 and 20 days, respectively and maintained $5.0{\sim}14.5{\times}10^6$ CFU/g. Activities of α-amylase, $\beta$-amylase, and protease were also increased in proportion to added maesil extract up to 20, 20, and 60 days, respectively and were higher than those of control during the aging process. The major organic acids in maesil kochujang were citric and malic acid. Composition and content of free sugar were not changed remarkably in general by the addition of maesil extract except maltose. The major free sugars of maesil kochujang were in the order of glucose>sucrose>maltose, and glucose content decreased significantly as the ratio of maesil extract increased, while maltose content increased significantly (p<0.05).

상수원수 내 이취미 조기감지를 위한 조기경보장치의 최적운전인자 도출 (Determination of Optimum Operational Parameters on Early Warning Device for Early Detection of Taste and Odor in Drinking Water Supplies)

  • 김영일;배병욱;주대성
    • 상하수도학회지
    • /
    • 제20권6호
    • /
    • pp.849-855
    • /
    • 2006
  • Taste and odor (T&O) problems in drinking water supplies caused by eutrophication have become increasingly important because aesthetic qualities are the primary measures by which consumers estimate the quality of their drinking water. In order to overcome T&O problem, it is necessary to early detection method for T&O compounds before these compounds enter to water treatment plant. In this background, a early waming device for T&O compounds was developed and its performance tested under different operating condition. According to the experimental results on the adsorption efficiency of T&O compounds, when the raw water flowrate was 5 mL/min, the optimum stripping time and air flowrate were 5 hrs and 0.5 L/min, respectively. Comparison of activated carbon showed that foreign activated carbon was better than domestic activated carbon in terms of adsorption efficiency.

산지, 성장조건 및 계절별 미꾸라지의 정미성분 비교 (Comparison of the Taste Compounds of Loach Differing in the Local, Growing Condition and Season)

  • 김희연;신재욱;심규창;박희옥;장영미;김현숙;허종화
    • 한국식품과학회지
    • /
    • 제32권4호
    • /
    • pp.772-787
    • /
    • 2000
  • In this study, evaluation on the loaches from the various sources was carried out in respect of their taste compounds. The samples were classified by local, season and growing condition and evaluated in terms of composition, the refuse, contents of nucleotides and their related compounds, total and free amino acid, organic acid and fatty acid. Evaluation on the compositions revealed the fact that, in terms of the local, the imported loach contain a low level of fat and high level of ash, in comparison with Korean loach; in terms of growing condition, cultured loach contains a high level of fat and low level of moisture, in comparison with wild loach; and in terms of the season, the summer loach contains less moisture than the fall loath; but as for the contents of other component, the summer loach was superior. As for the refuse, the imported loach had a greater refuse than the Korean loach. In the growing condition, the wild loach had lower value than the cultured loach. There was no substantial difference in each season. Also nucleotide and these related compounds were detected in all of the samples, while ATP was not found. The content levels of such detected compound did not show a substantial difference in each condition. However, generally, the imported loach was poor in such compound and all of the samples were high in IMP. The samples were high in total amino acids. The local and growing conditions showed no substantial difference, while in the season, the summer loach had a higher content of total and essential amino acid than the fall loach. As for the contents of free amino acids, similar distribution of the composition was shown in each sample, even though there was little difference in their constituents. Also, total content of free amino acid varied with the conditions of the samples. As for total content of organic acid and the distribution of the composition, there was a little difference between each condition. In the season and growing condition, the summer loach was high in organic acid. As for the distribution of the fatty acid compositions, there was no substantial difference between each condition and each sample. In the case of the wild loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid. Similarly, in the case of the imported loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid.

  • PDF

한국 쌀과 일본 쌀의 물리화학적 특성 연구 (I) NIR을 사용한 한국 쌀과 일본 쌀의 품질 비교 (Comparison of Korean and Japanese Rice Cultivars in Terms of Physicochemical Properties (I) The Comparison of Korean and Japanese Rice by NIR and Chemical Analysis)

  • 김혁일
    • 동아시아식생활학회지
    • /
    • 제14권2호
    • /
    • pp.135-144
    • /
    • 2004
  • A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.

  • PDF

한국 쌀과 일본 쌀의 물리화학적 특성 연구 (II) 아밀로즈 함량과 조리특성의 차이에 의한 품질비교 (Comparison of Korean and Japanese Rice Cultivars in Terms of Physicochemical Properties (II) The Comparison of Korean and Japanese Rice by Amylose Content and Cooking Characteristics)

  • 김혁일
    • 동아시아식생활학회지
    • /
    • 제14권2호
    • /
    • pp.145-155
    • /
    • 2004
  • From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

  • PDF

합리적 차별이론과 고용관계 및 거래 관계에 대한 영향 (Rational Theories of Discrimination and the Implications for Employment Relations and Transactions)

  • 이세재
    • 산업경영시스템학회지
    • /
    • 제24권69호
    • /
    • pp.36-49
    • /
    • 2001
  • Group level discriminations are observed in employment relations and other transactions in the form of residential occupational and production segregation and differential treatments. Recent developments in the rational theories of discrimination both on the market level and the non-market level are reviewed in terms of their relative strengths, weaknesses and complementarities. Taste discrimination could remain much suppressed in the market but could effect much chain reaction through various ways of statistical discrimination, price discrimination, human capital investment and segregation. Taste discrimination could also take the more structured form of co-workers' requiring compensation for reduced productivity due to increasing interactions with members of different language and culture in a non-segregative system. If could also be viewed in the framework of brand learning models. Non-market models of discrimination are seen to be an essential part to explain extended modes of discrimination.

  • PDF