We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

This study was conducted to preserve the quality of Gangjung (Traditional Korean cookies) during storage with the addition of sorbitol in Gangjung dough. Sorbitol was added with different levels (0, 1.5, 3%) in the Gangjung dough and the Gangjung samples were stored for different periods (1, 16, and 31 days). Compared to the control group, the Gangjung samples with sorbitol groups had higher moisture content, expansion ratio, and ceil size. As the storage was extended, peroxide values, hardness, fracturability, chewiness and stickiness to teeth were increased, while cohesiveness, moistness, and degree of melting were decreased. From the PCA in the sensory analysis, Gangjung with addition of 3% sorbitol stored for 1, 16, and 31 days showed high levels in moistness, cohesiveness, degree of expansion, cell size, and degree of melting, whiie Gangjung in control group stored for 16 and 31 days showed high levels in fracturability, heated oil flavor, chewiness, and stickiness to teeth. The moisture content of Gangjung was significantly increased as the level of sorbitol was increased. The changes of physicochemical and sensory characteristics by storage were increased in control groups the most, 1.5% sorbitol groups the next, and 3% sorbitol groups the least. Therefore, the sorbitol added groups could be delayed in the quality deterioration during storage, especially in the texture, and could be increased in the preservation of Gangjung.

대조구와 1.5%인삼강정의 AV, POV 및 산패취 발생기를 측정한 결과 가속저장과 실온저장 간의 관계는 다음과 같다. 1. AV의 가속저장과 실온저장의 관계를 살펴보면, 대조구의 경우 가속저장 시 0시간<4시간<8시간<12시간<16시간<20시간<24시간은 실온저장 시 각각 0개월<약 1.1개월<약 1.4개월 <약 3.4개월<약 4.3개월<약 5.1개월<약 5.9개월이며, 1.5%-인삼처리구의 경우 가속 저장 시 0시간<4시간<8시간<12시간<16시간<20시간<24시간은 실온저장 시 각각 0개월<약 1.2개월< 약 2.5개월< 약 2.9개월< 약4.7개월< 약 5.4개월<6개월로 이와 같이 증가 하는 것으로 나타났다. AV는 60℃, RH 50%에서 대조구의 경우 가속저장 1시간이 실온저장 7일에, 1.5%-인삼처리구의 경우 1시간이 실온저장 7.5일에 해당되는 것으로 나타났다. 2. POV의 가속저장과 실온저장의 관계를 살펴보면, 대조구의 경우 가속저장 시 0시간<4시간<8시간<12시간<16시간<20시간<24시간은 실온저장 시 각각 0개월<약 1.3개월<약 2.2개월< 약 3.4개월<약 5.2개월<약 5.7개월<6개월 이상이며, 1.5%-인삼처리구의 경우 가속저장 시 0시간<4시간<8시간<12시간<16시간<20시간<24시간은 실온저장 시 각각 0개월<약 1.0개월<약 2.0개월<약 2.7개월<약 4.5개월<약 5.7개월<6개월로 이와 같이 증가 하는 것으로 나타났다. POV는 60℃, RH 50%에서 대조구의 경우 가속저장 1시간이 실온저장 7.5일에, 1.5%-인삼처리구의 경우 1시간이 실온저장 7.7일에 해당되는 것으로 나타났다. 3. 저장기간 중 산패취 발생시기의 경우, 대조구는 가속저장과 실온저장 시 AV 및 POV의 저장안전시기와 유사한 시기에 산패취가 발생하였으나, 1.5%-인삼처리구의 경우 가속저장이 실온저장에 비해 약 1개월 정도 앞서 산패취가 발생하여 다소 차이를 보였다.

Basic materials for various making gangjung, various concentration 0-25.0%(w/v) of coating agent and 0-20.0% of substitutional materials carried out an experiment in sensory evaluation, expansion rate and hardness of substitutional materials. The results are as follows: 1. Added coating agent for improvement of decreasing aroma, arabic gum and dextrin signiffcant from 20.0% to 25.0% compared with others. A good results flavor strength score and hedonic score of added 20.0% arabic gum are highest. 2. Expansion rate is caused by substitutional waxy rice, expansion rate decreased above 20.0% as tapioca above 5.0%, rice above 10.0%, brown waxy rice and wheat flour 15.0%. 3. After flying gangjung of substitutional materials, hardness increase concentration of substitutional materials. Therefore substitutional materials added to tapioca below 5.0%, rice and wheat flour 10.0%, brown waxy rice 15.0% is thought of good.

As already pointed out increasing the concentration of dried insam with gangjung becomes progressing the antioxidant effect: 1. The antioxidant effect of gangjung with undried insam increased than gangjung and above 6.0% of undried insam is same of the storage stability, 6 months 2. The more increased acid value(AV) and the peroxide value(POV) of susam gangjung the longer period of storage, but there was no significient difference with the kinds of adding methods. 3. Sensory evaluation of preference for flavor gangjung with increased according to increasing concentration of undried insam but 6.0% undried insam in maltose was the best among samples.

The antioxidant effect and sensory evaluation of various concentration of dried insam on gangjung was investigated for 6 months. The results were as follows: 1. The antioxidant effect of each sample were in the rank order of 0$gt;0.5$gt;1.0$gt;1.5$gt;2.0$gt;2.5% of dried insam at 20℃ by acid and peroxide value but the effect did not increase proportionally with increasing concentration. 2. In 3 months, acid and peroxide values increased slowly showing, but after 3 months, acid and peroxide values increased remarkably. 3. The acid value(AV) and the peroxide value(POV) of dried insam gangjung increased according to storage term but there was no significant difference with the kinds of adding methods of dried insam. 4. Sensory evaluation of preference for flavor, texture, taste and total quality of six samples by multiple paired comparison test indicated that gangjung with 1.5% dried insam in maltose was the best among samples.

본 연구에서는 전통적 강정제조법의 표준화를 위해 부재료인 청주와 콩의 첨가 수준에 대한 최적 조건을 결정하였다. 청주의 수준이 낮을수록 콩의 수준은 높을수록 강정의 팽화도는 증가하는 경향을 보였으며 강정의 기름흡수율은 청주 30 ml, 콩 10 g 첨가 수준에서 가장 높게 나타났다. 반응 표면 방법을 이용한 관능검사 결과로부터 찹쌀가루 200 g 당 청주 35 ml와 콩 8.5 g 첨가 수준이 부재료의 최적 조건으로 결정되었다.

본 연구에서는 전통적 강정 제조법을 표준화하기 위하여 주재료인 찹쌀의 수침기간과 익힌 찹쌀 반죽의 교반시간에 대한 최적수준을 결정하였다. 찹쌀의 흡수율은 수침 2시간 후에 거의 최고치에 달하였으며, 그 이후에는 거의 일정한 경향을 보였다. 수침 7일의 수침액은 가장 낮은 pH를 나타내었고 찹쌀 수침액의 환원당량은 수침기간이 길어짐에 따라 증가하였다. 강정의 팽화율은 수침 5일에서 가장 높았으며 교반횟수가 증가함에 따라 감소하는 경향이었다. 반응표면방법을 이용하여 관능검사 결과로부터 처리요인의 최적수준을 다음과 같이 결정하였다 : 강정 제조시 찹쌀의 최적 수침시간은 7일, 익힌 찹쌀 반죽의 최적 교반시간은 4분(40회/분).

In this study, the Chiu-2D velocity-flow rate distribution based on theoretical background of the entropy probability method was applied to actual ADCP measurement data of Gangjung Stream in Jeju from July 2011 to June 2015 to predict the parameter that take part in velocity distribution of the stream. In addition, surface velocity measured by SIV (Surface Image Velocimeter) was applied to the predicted parameter to calculate discharge. Calculated discharge was compared with observed discharge of ADCP observed during the same time to analyze propriety and applicability of depth of water velocity average conversion factor. To check applicability of the predicted stream parameter, surface velocity and discharge were calculated using SIV and compared with velocity and flow based on ADCP. Discharge calculated by applying velocity factor of SIV to the Chiu-2D velocity-flow rate distribution and discharge based on depth of water velocity average conversion factor of 0.85 were 0.7171 m3/sec and 0.5758 m3/sec, respectively. Their error rates compared to average ADCP discharge of 0.6664 m3/sec were respectively 7.63% and 13.64%. Discharge based on the Chiu-2D velocity-flow distribution showed lower error rate compared to discharge based on depth of water velocity average conversion factor of 0.85.

Jeju Island is the highest rain-prone area in Korea that possesses affluent water resources, but future climate changes are predicted to further increase vulnerabilities as resultant of increasing of extreme events and creating spatial-temporal imbalance in water resources. Therefore, this study aimed to provide basic information to establish a proper water resources management plan by evaluating the effects of climate change on water resources using climate change scenario. Direct runoff ratio for 15 years (2000~2014) was analyzed to be 11∼32% (average of 23%), and average direct runoff ratio for the next 86 years (2015∼2100) was found as 28%, showing an increase of about 22% compared to the present average direct runoff ratio (23%). To assess the effects of climate change on long-term runoff, monthly runoff variation of future Gangjeong watershed was analyzed by dividing three time periods as follows: Present (2000∼2030), Future 1 (2031∼2070) and Future 2 (2071∼ 2100). The estimated results showed that average monthly runoff increases in the future and the highest runoff is shown by Future 2. Extreme values has been expected to occur more frequently in the future as compared to the present.