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연구논문 : 당의 종류와 첨가량에 따른 콩설기의 품질 특성 변화
권석임 ( Seok Yim Kweon ),김정미 ( Jeong Mee Kim ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.6
This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a signiAcant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsuigidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.
권석임,김정미,김종군,Kweon, Seok-Yim,Kim, Jeong-Mee,Kim, Jong-Goon 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1
Sulgidduk is a steamed 'Dduk' that is made from rice flour mixed with various ingredients. It is steamed in an earthenware steamer according to a particular procedure. Soyflour Sulgidduk was prepared with two types of soyflour(yellow, and black). This study was carried out to improve the quality of Sulgidduk. The quality was affected by not only the ratio of the ingredients, but also by the amount of soyflour. The results of these experiments can be summarized as follows. As the amount of soyflours(yellow and black) increased 10 %, 20 %,30 %, and 40 % into the control recipe, it was found that the overall rheological properties, such as hardness, gumminess, brittleness, cohesiveness, and springiness, of Sulgidduk decreased. The L-value of the color decreased as more soyflour was added into Sulgidduk but the b-value increased. When the same amount of black soyflour was added to Sulgiddut addition of black soyflour produced lower lightness than yellow soyflour addition. Yellow soyflour addition into Sulgidduk yielded a higher a-value, closer to red. As the results of sensory evaluation, following to the added amount of soyflour, the sensory degree of flavor, moistness, and chewiness of Sulgidduk decreased. The addition of 20 g soyflour resulted in the best overall quality based on sensory evaluations. Therefore the optimum recipe of Soyflour Sulgidduk was obtained as follows; 20 g(20%) soyflour, 80 g rice, and 20 mL water.
발효정도가 다양한 녹차의 첨가가 유과의 저장 중 품질 특성에 미치는 영향
박재남(Jae-Nam Park),권석임(Seok-Yim Kweon),박진규(Jin-Gyu Park),한인준(In-Jun Han),송범석(Beom-Seok Song),최종일(Jong-Il Choi),김재훈(Jae-Hun Kim),변명우(Myung-Woo Byun),김종군(Jong-Gun Kim),이주운(Ju-Woon Lee) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.3
본 연구는 발효정도가 다른 가루녹차 첨가가 유과의 저장중 품질특성에 미치는 영향을 평가하기 위해 불발효차(부초차, 옥로차), 반발효차(오룡차), 발효차(홍차)를 첨가하여 유과를 제조하였다. 제조된 유과샘플들은 수분, 조지방 함량 측정, 조직감 분석, TBA 측정, 관능평가에 사용하였다. 수분 및 조지방 함량에 있어 각각의 실험구들간의 유의적인 차이는 없었으며 조직감 역시 실험구들간의 유의적 차이는 없었다. 또한 가루녹차가 첨가된 모든 실험구들에서 저장기간 동안 TBA 값의 증가가 대조구에 비해 유의적으로 낮게 나타났으며, 특히 불발효차의 항산화 효과가 가장 높은 것으로 나타났다. 그러나 종합적인 관능적 수용도에 있어 불발효차가 반발효차와 발효차보다 유의적으로 높게 나타났다. 이상의 결과를 종합하여 볼 때, 불발효차 첨가가 유과 제조 시 품질 및 저장성 향상에 기여할 것으로 판단되었다. Yukwa were added with non-fermented tea (Bucho-cha and Okro-cha), semi-fermented tea (Ooreung-cha), and fermented tea (black tea) to investigate the effect of different kinds of tea powder on quality characteristics of Yukwa during storage. Yukwa samples were used for analysis such as crude lipid, moisture, texture, antioxidative property (TBA value), and sensory test. There were no significant differences on crude lipid, moisture, and texture analysis. Green tea powder treatment showed strong antioxidant activity. In particular, antioxidant property of non-fermented tea exhibited a higher antioxidative effect than that of the other samples. Sensory evaluation showed that sensory scores of samples added with non-fermented tea were significantly higher than the other samples, indicating that the addition with 0.1% of non-fermented tea powder could contribute to the improvement of quality and shelf-life of Yukwa during storage.
녹차 분말을 첨가하여 제조된 유과의 섭취가 마우스의 혈중지질 및 체중에 미치는 영향
성낙윤(Nak-Yun Sung),권석임(Seok-Yim Kweon),박재남(Jae-Nam Park),최종일(Jong-Il Choi),송범석(Beom-Seok Song),김재경(Jae-Kyung Kim),이주운(Ju-Woon Lee),김재훈(Jae-Hun Kim) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.2
본 연구는 녹차가루가 포함된 유과의 섭취가 실험동물의 체중 및 혈중 지질변화에 미치는 영향에 관하여 평가하였다. 원산지가 다른 총 5종의 녹차(부초차, 옥로차, 용정차, 우롱차, 홍차)를 첨가하여 유과를 제조한 후 사료와 혼합하여 마우스에 섭취시킨 결과 유과 단독 섭취군에 비하여 녹차가 첨가된 유과를 섭취한 실험동물에서 체중 및 혈중 콜레스테 롤 수치가 유의적으로 감소하는 경향을 나타내었으며, 간조직 및 복부지방의 조직의 검경결과 간세포의 염증 억제, 복부 지방세포의 무게 및 크기 감소 등의 효과가 관찰되었다. 따라서 유과의 제조 시 녹차가루의 첨가는 기존 유과가 지닌 단점을 개선시킬 수 있는 효과적인 방법이라 사료된다. This study was designed to evaluate the effect of Yukwa prepared by addition of green tea powder on change of lipid composition and body weight in mouse model. Mice were fed with Yukwa containing the five different types of green tea powders such as Bucho-cha, Okro-cha, Yongjeong-cha, Oolong-cha and Hong-cha with a normal diet. Body weight changes of Yukwa fed mice were measured once in a week for seven weeks. After seven weeks, mice were sacrificed and serum and tissues were collected for the following: adipose tissue weight, liver morphology, adipose tissue size and cholesterol content. The Yukwa combination with green tea fed mice reduced all the parameters compared to Yukwa alone fed mice. In conclusion combination with green tea showed reducing effect of hypocholesterolemia, which suggests the possibility of application to green tea as a food ingredient.