• Title/Summary/Keyword: yackwa

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Effect of soaking time in syrup on the sensory characteristics and texture of Yackwa (집청시간이 약과의 기호 및 texture에 미치는 영향)

  • Lee, Hyo-Gee;Cho, Shin-Ho;Lee, Yun-Kyung;Chung, Rak-Won
    • Korean journal of food and cookery science
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    • v.2 no.2
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    • pp.62-67
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    • 1986
  • The purpose of this research is to study comparatively what the effects will be to the sensory characteristics and texture of Yackwa when the soaking time in syrup varies from 5 minutes, 1 hour, 2 hours, 3 hours, 5 hours and 12 hours. Evaluation was conducted through sensory evaluation and instrumental test by Instron. In results obtained were as follows. 1. In sensory evaluation, color of Yackwas by 1 hour or 2 hours soaking in syrup were better than other sample. Shape of Yackwas by 2 hours or 3 hours soaking in syrup were better than other sample. As the soaking time increased softness of Yackwa tended to increase. Otherwise as the soaking time decreased, fracturability tended to be good. In taste, Yackwa by 1 hour soaking in syrup was the best. 2. Instron measurement indicated that Hardness, Springiness and Chewiness tended to decrease as the soaking time in syrup increased. But Cohesiveness did rot have much effect the soaking time in syrup. 3. Softness and Fracturability of Yackwa had significant relationship with Hardness ana Springiness. Therefore Hardness and Springiness represented the texture of Yackwa. In view of the above results, it came to the conclusion that Yackwa by soaking time in syrup for 1 hour or 2 hours could give the best results among the groups studied.

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The Effect of Addition of Level of Red Ginseng Powder on Yackwa Quality and During Storage (홍삼분말이 첨가된 약과의 품질과 저장성에 관한 연구)

  • Hyun, Ji-Soo;Kim, Myoung-Ae
    • Journal of the Korean Society of Food Culture
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    • v.20 no.3
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    • pp.352-359
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    • 2005
  • The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

Effects of dipping syrups prepared with isomaltooligosaccharides on the Yackwa quality (이소말토올리고당을 사용한 시럽에 집청한 약과의 특성)

  • Lee, Kyong-Ae
    • Korean Journal of Human Ecology
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    • v.10 no.1
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    • pp.33-39
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    • 2001
  • The effects of dipping syrups prepared with isomaltooligosaccharides on the characteristics of Yackwa were investigated. The dipping syrups were prepared replacing sucrose with 0, 25 and 50% isomaltooligosaccharide. Physical and sensory characteristics of Yackwa were evaluated. Isomaltooligosaccharides increased dehydration rate and increased absorption rate of dipping syrups. Yackwas dipping in the syrup containing isomaltooligosaccharides were more acceptable than those with sucrose syrup. The acceptability was significantly correlated with shinness(p<.01), moistness(p<.05), adhesiveness(p<.05), cohesiveness(p<.01), roasted taste(p<.0l) and sweetness(p<.05). Therefore, isomaltooligosaccharides might be a good alternative for sucrose in making dipping syrup of Yackwa.

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Effects of ${\gamma}$-Oryzanol Addition on the Quality of Yackwa during Storage (${\gamma}$-Oryzanol 첨가가 저장 중 약과 품질에 미치는 영향)

  • Woo, Jeong-Min;Yang, Cha-Bum;Lee, Jae-Hwan;An, Yeong-Sun;Lee, Hyeon-Gyu
    • Korean Journal of Food Science and Technology
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    • v.37 no.3
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    • pp.397-404
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    • 2005
  • Effects of ${\gamma}$-oryzanol (0.0, 0.1, 0.5, 1.0, 2.0%) addition on physical and chemical properties of yackwa were determined during storage for 6 weeks at $30^{\circ}C$. Acid, peroxide, and thiobarbituric acid (TBA) valves, color, texture, fatty acid compositions, hexanal content, and rancid flavor of yackwa were measured. Acid, peroxide, and TBA values. and hexanal contents of ${\gamma}$-oryzanol-treated groups were significantly lower than those of groups without ${\gamma}$-oryzanol treatment after 6 week (p < 0,05) and showed concentration-dependency, while no significant differences were observed in colors (p > 0.05). Effects of ${\gamma}$-oryzanol on textural characteristics were not consistent. As storage time increased, ratio of unsaturated fatty acids to saturated fatty acids or ${\gamma}$-oryzanol-added groups was higher than that of groups without ${\gamma}$-oryzanol addition. Addition of ${\gamma}$-oryzanol was effective in decreasing hexanal formation. Sensory evaluation showed rancid odor decreased with increasing concentration of ${\gamma}$-oryzanol. These results suggested ${\gamma}$y-oryzanol, as a natural antioxidant, delayed quality decrease of yackwa during storage.

Quality Characteristics of Yackwa made with Yam (Dioscorea batatas Decne) Powder (마 분말을 첨가한 약과의 제조와 품질특성)

  • Lee, Jeong-Ho;Kim, Jong-Sung
    • Culinary science and hospitality research
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    • v.20 no.6
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    • pp.56-68
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    • 2014
  • Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.

The Bibliographical Study on Development of Yackwa (약과(藥果) 문화(文化)의 변천에 관(關)한 문헌적(文獻的) 고찰(考察))

  • Cho, Shin-Ho;Lee, Hyo-Gee
    • Journal of the Korean Society of Food Culture
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    • v.2 no.1
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    • pp.33-43
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    • 1987
  • The cooking processes of Yackwa writen in 27 Korean books were reviewed. The changes of the names, shapes, materials and methods of dough, and the methods of frying, the materials and methods of soaking, garnishes were reviewed based on the historical literatures. 1. The changes of names of Yackwa were Yackwa, Kwajul, Chokwa and the shapes were bird, animal, round or cubic. The diameter was about 3.5cm, and thickness was from 0.5cm to 1.5cm. 2. The major ingredients of Yackwa were flour, honey, sesame oil and alcohol beverages. Sometimes, soybean powder and rice powder were used instead of flour, and chochung, sugar water, sugar syrup were used instead of honey. Sesame oil was usually used but salad oil were used occasionally. Usually pure liquor, distilled spirits, rice wine, cloudy and coarse rice wine, whisky were used as alcoholic ingredient and water was used at boiling state. Sesame and sesame salt, ginger and ginger juice, pepper powder, pine nuts powder, salt were used as minor ingredients. 3. Though the flour was kneaded extensively or gently, the latter was peculier since 1940. 4. The dough was fried in oil at $120{\sim}160^{\circ}C$ for $5{\sim}15$ minutes. at that time, The shape will be broken if temperature of oil is too low and too harden if temperature is too high. 5. Fried dough was soaked in honey before 1940, but thereafter other sweeteners, such as chochung, syrup were also used. Ginger juice, dried ginger, citron juice were used for flavor. 6. For enhancing the flavor and softening excess oil was removed from the fried Yackwa, and then it was soaked in honey. 7. The garnishes of Yackwa were pine nuts powder, cinnamon powder, sugar, etc.

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A study on Mass Production of Korean Traditional Cookies - Manufacturing process and Machinery - (韓菓의 大量生産을 위한 연구 - 제조공정 및 기기설비류를 중심으로 -)

  • Kye, Seung-Hee;Yoon, Suk-In;Yum, Cho-Ae
    • Korean journal of food and cookery science
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    • v.6 no.1
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    • pp.67-73
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    • 1990
  • The purpose of this study is to investigate the manufacturing process for mass production of korean traditional cookies to be supplied to consumers with cheap price. Selected items for mass production is Yoomilkwa such as Yackwa. Maejackwa which preferred by consumers, and Chasookwa which was presented at royal party in YiDynasity. Standard mixing ratio of food material, manufacturing process, and machinery needed in each manufacturing process were suggested by the items of korean traditional cookies. Manufactured goods which is produced in large quantities by machinery are Yackwa model I, II Maejackwa model I, II, III, and Chasookwa model I, II.

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Effect of Alcoholic Drinks in Dough on the Structure and Quality of Yackwa (약과반죽에 사용된 주류의 종류가 약과의 조직과 품질에 미치는 영향)

  • 김소원;김명애
    • Korean journal of food and cookery science
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    • v.18 no.2
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    • pp.232-237
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    • 2002
  • This study was performed to examine the effect of various alcoholic drinks used for the preparation of Yakwa dough on the quality characteristics of Yakwa. The effects were compared with the ones prepared with water in terms of expansion ratio, micro-structure, mechanical and sensory characteristics. The dough with alcoholic drinks produced Yakwa samples with increased volume and pores compared with the dough of water. The cohesiveness, springiness, and gumminess were decreased in the samples with alcoholic drinks, but the brittleness was increased. The Yakwa samples with alcoholic drinks were evaluated better in sensory characteristics of nice-smelling, softness, and acceptability compared with the ones of water. There were no differences in the quality of Yakwa among the alcoholic drinks used.

Effects of Cooking Methods and Ingredients Ratio on Quality Characteristics of Yackwa (조리방법 및 재료 배합 비율이 약과의 품질 특성에 미치는 영향)

  • Ihm, Eun-Young;Oh, Myung-Suk
    • Journal of the Korean Society of Food Culture
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    • v.12 no.1
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    • pp.35-40
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    • 1997
  • Effects of frying temperature, kneading degree and ingredients ratio of sesame oil, syrup and sozu on quality characteristics were studied. Mixture experiments were used for the variation of three components. L-value was significantly high at $120^{\circ}C$ and was increased by increasing the kneading degree. a-value was increased by increasing the frying temperature, however there were no significant differences as the kneading degree was changed. Hardness of yackwa was increased by increasing the frying temperature and the kneading degree. Fat absorption rate was decreased as the frying temperature and the kneading degree were increased. Dip syrup absorption rate was increased by decreasing the frying temperature, however there were no significant differences as the kneading degree was changed. There were no clear relationships between color value and ingredients ratio. Hardness of yackwa was increased by increasing the amount of sesame oil and sozu and decreased by increasing the amount of syrup. Fat absorption rate was increased by increasing the amount of sesame oil and syrup. Dip syrup absorption rate was increased by increasing the amount of syrup and by decreasing the amount of sesame oil and sozu.

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A Study on the Syrup using for Yackwa (약과(藥果)에 쓰이는 Syrup에 관(關)한 연구(硏究))

  • Chun, Hui-Jung;Lee, Hyo-Ti
    • Korean Journal of Food Science and Technology
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    • v.7 no.3
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    • pp.135-140
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    • 1975
  • Among many honeys, the buckwheat honey was the best one using for Yackwa(a Korean cookie). We made a substitute, similary syrups of buckwheat honey, and then we got the following conclusions through the case of the similar syrups. 1. The best syrups are A, B and C syrup. A syrup's composition rate was sugar (40%), corn-syrup (20%) and water (40%) before boiling for 10 minutes. B syrup's composition rate was water (40%), glucose (20%), corn-syrup (20%) and sugar (20%) before boiling for 15 minutes. C syrup's composition rate like B syrup's but boiled for 10 minutes. 2. The best syrups used for dough are A and B syrup. C syrup was good for soaking. When A syrup used for dough, we have to immediate soaking in A syrup after frying or soaking in C syrup an hour later after frying. When B syrup used for dough, we must soaking in C syrup an hour later after frying. 3. The rate of fat in the composition of buckwheat honey's, A syrup's and B syrup's Yackwa was 27.22%, 23.05%, 23.05% and 30.35%.

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