본 연구는 순환형 감압 건조 장치를 제작하여 이를 통해 건조한 김치의 품질 변화를 연구하였다. 종래 건조 기술인 열풍 건조 방법은 60oC 이상의 열풍에 노출시키는 방법으로 40oC 이상의 높은 온도로 높아지면 식품에 함유되어 있는 성분들이 파괴되거나 변형되어 품질이 저하되고, 외형사의 변형을 일으켜 소비자들에게 거부감을 가질 수 있다. 동결 건조 방법은 -50oC 이하의 온도와 진공 상태에서 건조하는 방법으로 열풍 건조의 문제점인 식품의 변형 및 영양소의 파괴를 막을 수 있지만, 24시간 이상의 건조 시간 및 높은 비용으로 생산 효율이 나쁘다는 문제가 있다. 이러한 문제점을 해결하기 위하여 순환형 감압 건조 장치를 제작하여 본 연구에 적용하였다. 건조 시간 별 함수율에서는 순환형 감압 건조의 건조 속도가 10시간으로 가장 짧았으며, 함수율도 시간 별로 일정하게 감소하여 가장 효율적인 건조방법으로 나타났다. drying rate 또한 순환형 감압 건조의 변화 폭이 가장 짧고 안정적으로 감소하는 것으로 나타났다. 이에 따른 건조 수율 또한 가장 높게 나타났다. pH, 적정산도 및 염도 측정은 순환형 감압 건조 김치가 일반 건조 전 김치와 비교하여 비슷한 수치를 보여 특성 변화 없이 안정적으로 건조가 되었다. 건조 김치의색도는 순환형 감압 건조 김치의 적색도가 일반 건조 전김치와 가장 비슷한 수치를 나타내어 pH, 적정산도 및 염도의 결과와 함께 가장 안정적으로 건조된 것을 알 수 있었다. 또한 향기 성분의 분석에서도 건조 전 김치의 황화물과 ethanol 및 acetic acid 등의 성분함량과 비슷한 수치를 나타내어 순환형 감압 건조 과정에 있어 김치의 풍미를 유지하였다. 관능 평가의 경우 색과 Texture에서 감압 건조김치가 가장 우수한 것으로 나타났다. 따라서 순환형 감압건조 방법을 이용하여 김치 등의 식품을 건조하는 것이 가장 안정적이고 우수한 건조 방법으로 나타났다. 이러한 건조 김치의 품질 평가를 통하여 순환형 감압 건조 김치가 가장 안정적이고 효율적인 건조 방법이라는 것을 알 수 있었으며 이러한 건조 방법을 이용하여 김치를 상품화 한다면 기능성 식품으로 다양한 식품으로 활용하는데 가능성이 큰 것으로 기대된다.

본 연구에서는 3%의 통보릿가루를 첨가하여 Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus와 treptococcus thermophilussei 등 3종의 균주를 단일균 또는 혼합균 조합별로 이용하여 요구르트를 제조하고 젖산균주에 따른 요구르트 품질 특성을 알아보았다. 대조군과 보릿가루 첨가군의 요구르트 품질특성은 균주 종류 및 조합에 따라 유의적인 차이를 나타내었다. 보릿가루 무첨가군인 대조군에서는 LBST 복합균으로 제조한 요구르트가 적정pH, 산도, 점도, 항산화활성 등에서 좋은 특성을 나타내었으며, 다음으로 LALBST 복합균이 좋았다. 보릿가루 첨가군에서는 LALBST가 다른 균주조합에 비하여 낮은 pH, 적합 범위의 적정산도, 높은 항산화활성 등 좋은 요구르트 품질특성을 나타내었으며 β-glucan 함량은 약 0.15%이었다. 대조군과 보릿가루첨가군에서 단독균보다는 복합균이 좋은요구르트 품질특성을 보였고, 보릿가루를 첨가함에 따라 대조군에 비하여 pH는 감소하였고, 적정산도와 당도는 증가하였으며 젖산균수는 감소하였고 점도는 상당한 증가를 보였다. 색도의 경우 L값은 낮았고, a값과 b값은 높았으며 연구결과 LALBST 혼합균주가 보릿가루 첨가 요구르트 제조시 가장 적합한 것으로 판단되었다.

마늘을 이용하여 기능성이 향상된 식혜를 제조 조건을 확립하고자 동결건조한 생마늘 분말 및 증숙마늘 분말을 마늘식혜 제조 시 농도별로 첨가하여 당화 1, 3, 6 시간 후 시료를 취해 품질특성을 조사하였다. 마늘 식혜의 pH는 당화시간의 경과에 따라 증가하였는데, 생마늘 및 증숙마늘 분말을 첨가한 식혜는 대조구에 비해 알칼리화 되는 경향이었고 증숙마늘 분말 2% 첨가군(6.65±0.56)이 가장 높았다. 당화 1시간 후 당도는 1.60±0.10~ 2.03±0.06 brix에서 당화 6시간 후에는 3.60±0.2 brix 이상으로 높아졌으며, 마늘분말 첨가군이 대조구에 비해 유의적으로 높았다. 총당 함량은 마늘 분말의 첨가량이 많을수록 더 높았고, 당화시간이 경과함에 따라 증가하는 경향이었다. 환원당은 총당과 유사한 경향으로 당화 1시간에는 마늘분말 첨가량이 많을수록 높았으나, 당화 6시간 후에는 대조군이 7.20±0.10g/100 g으로 유의적으로 높았다. 탁도와 착색도는 당화 시간의 경과에 따라 유의적으로 증가하였다. 마늘 식혜의 관능평가 결과 당액의 색은 대조군이 기호도가 가장 높았고 마늘냄새는 증숙마늘 첨가군보다 생마늘 첨가군이 더 높았다. 감미와 전반적인 기호도는 대조군과 마늘분말 첨가군간에 유의차가 없었다. 이상의 결과를 종합하여 볼 때 생마늘 및 증숙마늘 분말의 첨가는 식혜의 초기당화를 지연시키지만 무첨가군과 동일한 당화 경향을 나타내며, 6% 미만으로 첨가할 경우 관능적인 특성에도 크게 영향을 미치지 않음을 알 수 있었다.

This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the IC50 for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p〈0.05), baking loss (p〈0.05), yellowness (p〈0.01), lightness (p〈0.01), redness (p〈0.01), hardness (p〈0.01) and springiness (p〈0.05). The sensory measurements showed significant values for color (p〈0.05), appearance (p〈0.05), flavor (p〈0.01), taste (p〈0.01), and overall quality (p〈0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

The quality characteristics of tofu added Ligularia fischeri powder (LFP) were investigated. The proximate composition of LFP used was as follows: moisture, 7.7%; crude protein, 12.0%; crude lipid, 5.9%; crude ash, 14.1%; and carbohydrate, 60.3%. The yield of tofu added LFP increased with the addition of LFP. However, there was a significant decrease in pH (from 6.03±0.11 in the control to 5.78±0.11 when 0.4% LFP was added) and a significant increase (from 2.60±0.01 in the control to 2.85±0.10 when 0.4% LFP was added) in total acidity. In addition, the L, a, and b values of tofu decreased with the increasing addition of LFP. In terms of textural properties, the hardness, cohesiveness, and brittleness increased, whereas springiness decreased, with the increasing addition of LFP. In the sensory evaluation, the overall preference for tofu added 0.3% LFP was the highest. According to the results, the addition of LFP positively affects the overall sensory evaluation of tofu, and 0.3% is the optimal level for addition.

This study assessed the quality characteristics of Yanggaeng prepared with different ratios of Citrus mandarin powder: 0, 2, 4, and 6%. The moisture content was lowest in the controls, while there were no significant differences among the groups supplemented with Citrus mandarin powder. The pH significantly decreased as the amount of Citrus mandarin powder increased. The lightness (L), redness (a), and yellowness (b) were lower in control groups compared to Citrus mandarin powder groups. Texture profile analysis showed that the hardness of the Citrus mandarin powder groups were lower than the control (which was the highest). The total polyphenol and flavonoid content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of Citrus mandarin powder increased. The result of a sensory evaluation test revealed no significant differences between the controls and groups with 2% Citrus mandarin powder added in color, smell, taste, texture, and overall acceptability.

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

The physical properties of jellified soybean curd residue (Biji) with the addition of various gums were investigated to optimize the direct availability of a by-product of the tofu production process. The lightness (L value) of the jellified Biji prepared with various gums was approximately 77~80, regardless of the concentration of gum used. Especially at the concentration of 0.1% and 0.3%, a pectin showed a significantly higher value compared with other gelling agents (carrageenan and agar). The strength of samples prepared on the basis of carrageenan showed the value of 335~569 g/㎠ and 234~335 g/㎠ according to the addition of locust bean gum and xanthan gum, respectively. On the other hand, the samples made with pectin and agar were 134~272 g/㎠ and 50~215 g/㎠, respectively. Where locust bean gum was used as a viscous agent, the adhesiveness of sample prepared by adding carrageenan was greater than those made with pectin or agar. The values were －6.0~－11.0 g, －2.7~－10.2 g and －3.7~－7.0 g, respectively. Overall, the strength and adhesiveness of samples according to increase of the added amount of Biji showed constantly increasing trend regardless of the type of gelling agent used. In the sample containing carrageenan this trend was most noticeable.

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers’ tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

데니쉬 페이스트리의 유지는 반죽과 결합하여 수분증발속도를 늦춰주고 부피를 증대시키는 효과가 있으며 유지의 종류에 따라 데니쉬 페이스트리의 품질이 다르다. 유지의 종류에 따라 다른 데니쉬 페이스트리의 특성을 비교한 결과, 쇼트닝을 충전용 유지로 이용한 데니쉬 페이스트리는 가장 작은 부피와 가장 큰 경도와 점탄성을 보여주었으며 단면을 잘라 비교하였을 때 상대적으로 크고 불규칙한 기공을 나타내었다. 반면 버터를 충전용 유지로 이용한 데니쉬 페이스트리는 비교적 큰 부피와 작은 경도를 갖는 것을 보아 매우 부드러운 질감을 가졌으며 조밀하고 균일한 크기의 기공을 나타냈다. 따라서 버터, 마가린, 쇼트닝을 이용하여 데니쉬 페이스트리를 제조 시 버터를 이용하였을때 가장 좋은 품질의 데니쉬 페이스트리를 제조할 것으로 기대된다.

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p〈0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p〈0.001). In a palatability test, extracts boiled at 80℃ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p〈0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r〉0.9) for different extraction temperatures and times. From these results, extracts boiled at 80℃ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 ㎎%, and that of soy sauce with Hutgae fruits (346.8 ㎎%) was the highest when compared to Hutgae stems (272.3 ㎎%) and Hutgae twigs (225.6 ㎎%). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient.

I suggest a new method to determine the importance values of quality attributes which use the satisfaction index and dissatisfaction index of customer in Kano's model. A case study of TV set are solved by the proposed method and the result is compared with AHP pairwise comparisons and ASC(Average Satisfaction Coefficient). The results of the proposed method is similar with those of AHP pairwise comparisons and ASC. The proposed method is an effective tool to determine the importance values of quality attributes to supplement existing research's shortcomings.

This study was performed to evaluate the quality characteristics of sourdough bread with addition of lactic acid bacteria (LAB) in the antibacterial activity. The starter cultures were used for sourdough bread to increase bread shelf-life: Lactobacillus fermentum, Lactobacillus paracasei KB28, and Pediococcus pentosaceus MJK7. The results showed that the viable counts of lactic acid bacteria were increased in 8.1~9.2 log cfu/㎖, respectively. The pH of the three sourdoughs was lower than that of control. In the texture characteristics, hardness, gumminess, and chewiness were tended to increase on the sourdough bread. Among the three sourdough breads, bread volume and retrogradation of bread were not significantly different. According to the results from preservation period, the sourdough breads with addition of Lb. paracasei KB28, Ped. pentosaceus MJK7 were showed the appearance of mold and bacteria growth in 5~6 days, whereas the control were showed in 3 days. As a result, a sensory evaluation indicated the highest overall acceptance in order of Lb. fermentum, Lb. paracasei KB28, Ped. pentosaceus MJK7. Based on these results, Lb. paracasei KB28 can be applicable to improve the quality of sourdough bread.