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한국식품조리과학회(구 한국조리과학회)> 한국식품조리과학회지> 매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -

KCI등재

매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -

Cross-Cultural Analysis of Sensory Characteristic and Consumer Acceptability for Spicy Sauces

정라나 ( Lana Chung ) , 양정은 ( Jeong-eun Yang )
  • : 한국식품조리과학회
  • : 한국식품조리과학회지 37권2호
  • : 연속간행물
  • : 2021년 04월
  • : 109-126(18pages)
한국식품조리과학회지

DOI

10.9724/kfcs.2021.37.2.109


목차

Ⅰ. 서 론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
Reference

키워드 보기


초록 보기

Purpose: The present study was conducted to the derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics for each sample. Methods: Total of 9 Korean and 10 Vietnamese panelists were selected. Each group was trained, and to identify the product attributes, descriptive analysis were performed independently. Results: The descriptive analysis revealed that a total of 34 terms were derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 terms for the Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of the Korean people, the attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristic “spicy flavor” was recognized differently in terms of both flavor and mouth-feel in the case of the Vietnamese people. Conclusion: The results of this study show that Koreans do not use the word ‘spicy taste’ and other ‘spicy sensation (burning sensation and acridity etc.)’ separately, while the Vietnamese use the same word ‘spicytaste’ as well.

UCI(KEPA)

I410-ECN-0102-2022-500-000553627

간행물정보

  • : 농학분야  > 식물
  • : KCI등재
  • :
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 학술지
  • : 연속간행물
  • : 1985-2022
  • : 2842


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1누룩 사워도우 스타터를 이용한 사워도우 식빵의 품질특성

저자 : 박옥진 ( Ok Jin Park ) , 민성희 ( Sung Hee Min )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 73-81 (9 pages)

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Purpose: Nuruk is made by allowing the development of various bacteria, molds, and yeast in wheat. We studied the quality characteristics of bread fermented with nuruk sourdough starter. Methods: Nuruk sourdough starter (10, 15, 20, and 25%) was added during bread preparation. The pH and acidity of the nuruk starter were examined. The pH change during fermentation time, specific volume, baking loss, color, and texture of bread were evaluated. Results: Increasing concentration of the nuruk sourdough starter resulted in decreasing the pH during fermentation (p<0.001, p<0.001, p<0.05 each), but showed a significant increase in the dough volume (p<0.001). The baking loss rate and specific volume also decreased with increasing amount of nuruk sourdough starter, but not significantly. In addition, with increasing nuruk sourdough starter content, there were significant increase in the Hunter's color 'L', 'a', and 'b' values of the crust and crumb (p<0.001). Textural property analysis indicated that the hardness, cohesiveness, and chewiness were decreased (p<0.001, p<0.01, and p<0.001, respectively) and elasticity was increased (p<0.001) with increasing amount of nuruk sourdough starter up to 25%. Conclusion: Up to 25% nuruk sourdough starter may be useful as a natural fermenter in the production of yeast bread.

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2오리 혈액 첨가 비율에 따른 유화물의 품질특성 연구

저자 : 김재익 ( Jake Kim ) , 이민혁 ( Min Hyeock Lee ) , 용해인 ( Hae In Yong ) , 구수경 ( Su-kyung Ku ) , 김태경 ( Tae-kyung Kim ) , 최윤상 ( Yun-sang Choi )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 82-90 (9 pages)

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Purpose: The objective of this study was to investigate the quality characteristics of emulsions based on duck blood levels to establish the optimum proportion of suitable duck blood powder for the manufacture of these emulsions. Methods: Five different groups of emulsions were prepared with various percentages (30%, 25%, 20%, 15%, and 10%) of duck blood powder. The emulsions were analyzed for proximate composition, pH, color, cooking loss, water holding capacity, protein solubility, texture, emulsion and dispersion stability, and apparent viscosity. Results: The protein solubility, hardness, emulsion and dispersion stability, and apparent viscosity were significantly increased with the increase in the levels of duck blood powder added (p<0.05). With increasing duck blood powder content in the emulsion, cooking loss, water holding capacity, lightness, redness, and yellowness were reduced (p<0.05). Conclusion: The study results demonstrated that a 30% addition of duck blood powder added could be suitable for the production of emulsion.

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3신길 쌀 전분으로부터 초음파 처리에 의해 제조된 마이크로 및 나노 입자의 특성

저자 : 노준희 ( Junhee No ) , 신말식 ( Malshick Shin )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 91-98 (8 pages)

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To develop nanoparticles (NPs) from Shingil rice starch, and to investigate the morphology, particle size distribution, crystalline structure, branch chain length of amylopectin, and thermal properties of microparticles (MPs) and NPs and the zeta potential of the NPs. Method: MPs and NPs were obtained by ultrasonication of Shingil rice starch. Results: The shape of the MPs was observed to be polygonal, but that of the NPs was round. The mean particle sizes of the native starch(NS), MPs, and NPs were 3.84 μm, 801.0 nm, and 178.6 nm, and their blue values were 0.275, 0.262, and 0.126, respectively. The NS and MPs showed an A-type crystalline structure, but the NPs were amorphous. MPs decreased fraction of amylopectin long chains(≥DP37) and increased fraction of amylopectin intermediate chains(DP13-24) compared to NS. In the case of the NPs, the gelatinization temperature increased and enthalpy decreased to compare with NS and MPs, and zeta potential was -84.55 mV. Conclusion: Based on these results, it can be suggested that NPs prepared by ultrasonication could be used as an amorphous and stable biomaterial.

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4대체당 알룰로스를 이용한 고추장 양념장의 주요 방향 화합물 특성

저자 : 오희선 ( Hee Sun Oh ) , 정라나 ( Lana Chung )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 99-111 (13 pages)

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Purpose: This study aimed to investigate the flavor characteristics of the Gochujang condiment and its flavor compounds when it was heated with the addition of allulose. Methods: The Gochujang condiment samples were prepared with the addition of 0%, 25%, 50%, 75%, 100% allulose, and sugar for sweetness and heated for 30 minutes. The solid-phase micro-extraction (SPME) method was used to capture the flavor aroma, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) were used for the analysis. Results: The volatile flavor components were analyzed to evaluate the flavor characteristics of the processed Gochujang condiment. A total of 43 volatile flavor components were identified with the heat treatment, among which diallyl trisulfide showed the highest peak, and diallyl disulfide, methyl-2-propenyl trisulfide, β-phellandrene, and β-caryophyllene also had high peaks. These five high-peak ingredients play an important role in determining the taste of the Gochujang condiment. It was confirmed that the volatile component was diallyl trisulfide, which increased as the allulose content increased. A total of 16 flavoring active ingredients of the condiment were identified. Also, most sulfur compounds and terpene were identified. Allyl methyl disulfide, dimethyl trisulfide, diallyl disulfide, β-phellandrene, and methyl 2-propenyl trisulfide played an important role in the flavoring of the Gochujang condiment. Conclusion: The main volatile components of the flavor compounds generated by the heat treatment included diallyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, β-phellandrene, and β-caryophyllene with high peak areas. The quantum of diallyl trisulfide increased as the allulose content increased. Allyl methyl disulfide, dimethyl trisulfide, diallyl disulfide, β-phellandrene, and methyl 2-propenyl trisulfide were identified as flavoring active compounds, and each of these contributed to the flavor of the Gochujang condiment.

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5생물전환기술을 활용한 채소 발효물과 아스코르브산을 첨가한 돈육 등심햄의 품질특성

저자 : 김태경 ( Tae-kyung Kim ) , 구수경 ( Su-kyung Ku ) , 김재익 ( Jake Kim ) , 김미란 ( Mi-ran Kim ) , 용해인 ( Hae In Yong ) , 차지윤 ( Ji Yoon Cha ) , 최윤상 ( Yun-sang Choi )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 112-119 (8 pages)

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Purpose: The objective of this study was to determine the quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology, with/without ascorbic acid. Methods: Eight different groups of pork loin ham were prepared according to the following formula: The control was prepared with 150 ppm nitrite, and celery, the beet and dropwort treatment groups were prepared with 150 ppm natural nitrite in bioconversion with Staphylococcus carnosus, the control A, celery A, beet A, and dropwort A treatment groups were prepared with both 150 ppm bioconversion natural nitrite and 0.05% ascorbic acid. Experiments were conducted to analyze pork loin ham with natural nitrite, for color, pH, nitrosohemechrome, total pigments, curing efficiency, residual nitrite content, 2-thiobarbituric acid-reactive substances (TBARS), and shear force. Results: The redness of the exterior surface of the cured pork loin ham with natural nitrite and with/without ascorbic acid was higher or similar to that of the control, while the redness of the interior surface of the control with synthesis nitrite was the highest. The Hue angle (°) of the interior surface in the control was the lowest, and the chroma of the interior surface in the control was the highest. The pH, total pigments, and residual nitrites of the control were the highest. The curing efficiency of the control A group with the synthesis nitrite and ascorbic acid was the highest. The TBARS of the celery treatment group was higher than the control, and the TBARS value decreased as ascorbic acid was added to all treatment groups. The shear force of the control was higher than in the other treatments. Conclusion: Therefore, we suggest that the industrial utilization of dropwort fermented products by bioconversion technology and ascorbic acid can be replaced by synthesis nitrite, for the health of consumers and the development of clean label meat products.

KCI등재

6통밀빵 제조에 적합한 통밀가루 품질지표 규명

저자 : 조혜진 ( Hyejin Cho ) , 문유진 ( Yujin Moon ) , 백나연 ( Nayeon Baek ) , 샤톈이 ( Tianyi Xia ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 120-129 (10 pages)

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Purpose: This study was to identify the major quality parameters of whole wheat flour suitable for making whole wheat bread. Methods: The commercial twelve whole wheat flour samples were analyzed for physicochemical characteristics and bread-baking performance. Results: The tested samples showed a wide range of ash contents, water, sodium carbonate solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volumes, particle sizes, and colors. The bread-making performance of the flours also showed significant variations in crumb colors, dough heights, bread heights, and bread volumes. The correlation and principal component analyses of the quality characteristics of whole wheat flour and whole wheat bread showed that the dough height and the bread height and volume correlated negatively with the ash content and water SRC but positively with the SDS sedimentation of the whole wheat flour. However, the firmness of the bread showed the opposite relationship. Conclusion: In conclusion, the ash content, water SRC, and SDS sedimentation volume of the whole wheat flour can be used as valuable indicators to predict the quality of the whole wheat bread.

KCI등재

7벼 품종의 쌀 묵 가공 적합성

저자 : 고봉경 ( Bong Kyung Koh ) , 조준현 ( Jun Hyeon Cho ) , 고종민 ( Jongmin Ko )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 130-137 (8 pages)

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Purpose: This study evaluated the suitability of rice varieties for the preparation of 100% rice mook, a starch-based Korean food with a jelly-like consistency, typically made of buckwheat or acorns. Methods: Six varieties of dry-milled rice flours, Saemimyeon, Dodamssal, Saegoami, Milyang333, Saeilmi, and Shingil, were gelatinized using a rapid visco analyzer (RVA) canister and stored at either 4℃ or frozen for 24 hr and one week. Results: Dodamssal, Saegoami, Milyang333, and Saemimyeon behaved like hard gels and hence could be used to prepare mook. Milyang333 and Saemimyeon, the rice varieties with the lowest water absorption, exhibited significantly (p < 0.05) higher peak and setback viscosity than the other varieties. Additionally, they exhibited the best cold storage stability, highest springiness, and lowest adhesiveness in the texture profile analysis (TPA) among all the varieties studied. Dodamssal, the variety with the highest amylose content and a weak gelatinization viscosity pattern, exhibited fracturability and low springiness. In the sensory test, similar to the TPA test, Dodamssal exhibited high hardness, high brittleness, and a lack of elasticity, whereas Milyang333 and Saemimyeon exhibited high elasticity without brittleness. Conclusion: Amylose content, which is used as the primary index for determining processing suitability does not provide sufficient information to predict suitability for mook processing. The results show that rice varieties with a high amylose content, low water absorption, and high gelatinization viscosity can be used to produce mook, and Milyang333 and Saemimyeon appear to fulfill these criteria.

1
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1볶은콩으로 제조한 청국장의 품질 특성 및 기호도

저자 : 정그림 ( Geu Lim Jung ) , 윤혜현 ( Hye Hyun Yoon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 93-100 (8 pages)

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Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roasted soybeans 25%, 50%, 75%, and 100%, respectively). The quality characteristics of Cheonggukjang samples were determined by measuring moisture contents, pH, salinity and °Brix, Hunter color values, and through sensory evaluation(attribute difference and acceptance test). Results: The moisture content was the highest in CON and showed to decrease as the proportion of roasted soybean increased. Meanwhile, as the proportion of roasted soybean increased, the pH, salinity, °Brix increased but Hunter L, a, and b-value tended to decrease. The attribute difference test revealed that R50, R75 had the highest Cheonggukjang odor, sweetness, umami taste, Cheonggukjang flavor, savory flavor, roasted bean flavor, and savory after-taste. however, R50 showed less darkness, bitterness, and viscosity than R75. In the consumer acceptance test, R50 was highly rated for color, taste, viscosity, and overall acceptance (p<0.01). Conclusion: This study reported the changes of the sensory quality characteristics, and showed the improved consumer acceptance of Cheonggukjang made with roasted soybean.

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2감압 및 건조 온도에 따른 냉동 떡볶이 떡의 품질 특성

저자 : 성향숙 ( Hyang-sook Sung ) , 고봉경 ( Bong Kyung Koh )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 101-108 (8 pages)

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Purpose: Topokki garaetteok is a rice flour product commonly consumed in Korea. The effects of different drying temperature and pressure on the quality characteristics of frozen topokki garaetteok were investigated. Methods: Prepared topokki garaetteok was subjected to either atmospheric-pressure drying or reduced-pressure (RP) at 40℃, 70℃, or 100℃ prior to freezing. Results: The RP method significantly increased the drying rate (p=0.017), decreased the cooking time (p=0.006), did not significantly (p>0.05) alter mass lost during cooking or the textural properties of the cooked product and increased salt absorption (p=0.001). Conclusion: Results suggest that RP at 100℃ is the most effective of the evaluated pre-treatment methods, as it increases drying rate and salt absorption, without significantly increasing mass lost during cooking or altering the textural properties of the cooked product.

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3매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -

저자 : 정라나 ( Lana Chung ) , 양정은 ( Jeong-eun Yang )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 109-126 (18 pages)

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Purpose: The present study was conducted to the derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics for each sample. Methods: Total of 9 Korean and 10 Vietnamese panelists were selected. Each group was trained, and to identify the product attributes, descriptive analysis were performed independently. Results: The descriptive analysis revealed that a total of 34 terms were derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 terms for the Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of the Korean people, the attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristic “spicy flavor” was recognized differently in terms of both flavor and mouth-feel in the case of the Vietnamese people. Conclusion: The results of this study show that Koreans do not use the word 'spicy taste' and other 'spicy sensation (burning sensation and acridity etc.)' separately, while the Vietnamese use the same word 'spicytaste' as well.

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4복숭아 과피 추출물의 항산화 및 항염 활성

저자 : 김일낭 ( Ilrang Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 127-133 (7 pages)

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Purpose: This study was conducted to evaluate the physiological activity of peach peel, which is produced as a by-product during the processing of products using peach flesh. Methods: Anti-oxidant components were analyzed using 70% ethanol extract of peach peel, and antioxidant and anti-inflammatory activities were measured. Results: The total phenols and flavonoid content of the peach peel were 1,257.3±31.2 mg gallic acid equivalent (GAE)/100 g and 71.5±11.8 mg catechin equivalent (CE)/100 g, respectively. DPPH radical scavenging activity was found to be 22.1±2.3~64.0±4.6% at the concentration of 10~100 μg/mL (p<0.05). As a result of measuring the effect of peach peel on the inhibition of inflammatory enzyme activity, secretory phospholipase A2 (sPLA2) activity was significantly inhibited by 9.7±0.7 to 70.2±4.9% at the concentrations of 10 to 100 μg/mL (p<0.05). The inhibitory effect on cyclooxygenase (COX)-2 activity was significant at 15.3±3.3~57.8±1.5%, but the inhibition on COX-1 activity was 11.6±1.9% only at 100 μg/mL (p<0.05). Lipoxygenase (LOX) activity was also significantly inhibited at a concentration of 10 to 100 μg/mL, 14.9±3.6 to 38.3±5.0% (p<0.05). Conclusion: This study suggests that peach peel can be usefully used as a health functional food material with anti-oxidant and anti-inflammatory effects.

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5미국 연질밀가루의 품질특성과 생면 제조 적합성

저자 : 왕샤오 ( Xiao Wang ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 134-143 (10 pages)

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Purpose: The present study assessed the quality of US Soft Red Winter wheat flours and their suitability for making fresh noodles. Methods: Twelve flours milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour as control were analyzed for their physicochemical properties, sodium dodecyl sulfate (SDS) sedimentation volume, solvent retention capacity (SRC), pasting properties by rapid visco analyzer (RVA), and fresh noodle-making performance. Results: There were significant differences between the 12 samples of SRW flour from the analyzed results of all wheat flour properties except for the pasting properties. The differences in protein content, SDS sedimentation volume, and lactic acid SRC were significant. In the noodle-making performance, significant differences were observed between the 12 soft wheat flour samples in all properties except the brightness of fresh noodles and textural properties of cooked noodles, such as resilience, springiness, and cohesiveness. The firmness and chewiness of the SRW flour were significantly different from those of the control. The correlation between the quality characteristics of wheat flour and noodle quality, protein content, SDS sedimentation volume, and lactic acid SRC values, which are protein-related characteristics, showed a significant correlation with the redness of the fresh noodles and the texture of the cooked noodles. Conclusion: SRW flour can be used successfully for making fresh noodles, and the quantity and quality of protein in the SRW flour set tested were the critical factors influencing fresh noodle quality.

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6요인설계법을 활용하여 자색밀기울 혼합 국산밀가루로 제조한 빵의 주요 배합비 및 공정 요인 모색

저자 : 문유진 ( Yujin Moon ) , 서예리 ( Yeri Seo ) , 김경훈 ( Kyeong Hoon Kim ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 144-152 (9 pages)

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Purpose: This study aimed to identify significant factors for the processing conditions of bread formulated with flour-bran blends with purple-colored wheat (Ariheuk) bran to improve bread quality. Methods: The solvent retention capacity (SRC) and SDS sedimentation volume of the flour-bran blends at different blending ratios were analyzed. Bread baking with the blends using a factorial design was conducted, and the bread quality was measured. Water amount, mixing time, and fermentation time were chosen as factors, and the two levels of each factor were as follows: 55 and 75 g water; 1.5 and 3.5 min mixing time; 50 and 70 min fermentation time. Results: The water and sodium carbonate SRC values of the flour-bran blends increased significantly with increasing bran blending ratio (10, 20, and 30%), and the SDS sedimentation volume of the blends decreased significantly. The effects on moisture loss during baking were the most significant with water amount, followed by fermentation time. The effects on bread volume and height were most significant with mixing time. The favored formula and processing conditions for bread prepared with the flour-bran blend at 30% bran, which had the highest volume and height, were 75 g water, 3.5 min mixing time, and 60 min fermentation time. Conclusion: Overall, purple-colored wheat bran can be blended for producing bread with improved quality by controlling the basic formula and processing conditions.

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7품종이 다른 녹두 분말과 전분으로 제조한 젤의 품질 특성

저자 : 노준희 ( Junhee No ) , 신말식 ( Malshick Shin )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 153-163 (11 pages)

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Purpose: This study evaluated the possibility of gel formation using whole mung bean (WMB) and dehulled mung bean (DMB) powders. Four different mung beans, Geumsung, Dahyeon, Sohyeon, and Eohul were used to compare the gel properties of different types of mung bean powder with different varieties. Methods: Whole and dehulled wet mung bean grain was dried at room temperature, and dehulled mung bean was freeze-dried using a freeze-dryer. The mung bean starch (MS) was purified using a distilled water steeping method. The grain characteristics, color, and quality properties of powders and gels using whole mung bean powder, dehulled mung bean powder, and mung bean starch powder were investigated. Results: The DMB gel contained 3.39-3.70% ash and 1.20-1.53% crude lipid. The water-binding capacity of DMB was lower than WMB. The DMB gel formed a three-dimensional network structure, but the WMB did not. The hardness and springiness of mung bean gel increased in the following order; MB > DMB gel. The gel (9.5% solid w/v) textural properties, such as Muk, were observed in the following order: Sohyeon > Dahyeon, Eohul varieties. Conclusion: The DMB gel showed resilience and elasticity. Hence, it can be used to prepared Cheongpomuk.

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8콩가루의 대체수준이 만두피의 이화학적 특성 및 관능적 특성에 미치는 영향

저자 : 백만희 ( Manhee Baek ) , 문세훈 ( Saehun Mun ) , 이경애 ( Kyong-ae Lee )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 164-171 (8 pages)

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Purpose: This study examined the effects of wheat flour substitution with soybean flour on dumpling shells. Methods: Dumpling shells were prepared with 0, 5, 10 and 15% soybean flour. The physicochemical, textural and sensory characteristics were then investigated. The microstructure of the dumpling shell dough was examined by confocal laser scanning microscopy(CLSM). Results: The gluten contents decreased with increasing the level of soybean flour replacement. Small gabs and irregular distribution of the gluten proteins were visible in the CLSM micrographs. Color determination indicated that the soybean flour made the dumpling shell darker and more yellowish. The textural hardness and chewiness decreased with soybean flour addition. Soybean flour substitution in dumpling shell did not affect the overall acceptability. Conclusion: Soybean flour can replace up to 15% wheat flour without decreasing the overall acceptability.

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9지역아동센터 아동 대상 조리교육 프로그램 개발 및 적용

저자 : 이경아 ( Kyung-a Lee ) , 이경애 ( Kyong-ae Lee ) , 권미라 ( Meera Kweon ) , 김미자 ( Mi-ja Kim ) , 류은순 ( Eun Soon Lyu ) , 문보경 ( Bo Kyung Moon ) , 박옥진 ( Ok Jin Park ) , 이애랑 ( Ae-rang Lee ) , 이윤진 ( Yoon-jin Lee ) , 이인선 ( In-seon Lee ) , 정라나 ( Lana Chung ) , 유경은 ( Kyung

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 172-181 (10 pages)

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Purpose: This study was conducted to develop cooking program for children at community center. Methods: This study consisted of three parts. Part I involved determining the demand for a cooking program by educators (dietitians). In parts II and III the cooking program was developed and applied, respectively. A survey was carried out on 66 educators (dietitians) using self-administered questionnaire. Questions were based on current status and requirements of cooking programs. Cooking recipes and videos were focused on easily applicated, using common food ingredients, and safe for children. After application of the cooking education, program satisfaction was investigated. Results: Educators (dietitians) stated they needed a well constructed educational program, educational tools, and teaching manuals for children. In accord with survey results, three cooking recipes and videos were developed for children and recipe illustration cards were produced. Menus were 'baby gimbap with a perilla leaf', 'steamed egg with tofu and scallions', and 'a bowl of rice with bean sprouts and egg'. Educators' satisfaction scores for the developed cooking program after it has been applied at 12 community centers were very high. Conclusion: A various and practical cooking education program should be developed for children at community centers.

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