이철호 교수

ABSTRACT The textural characteristics of cheese were surveyed for consumer preference and sensory perception. The important textural characteristics of cheese—hardness, chewiness, springiness and adhesiveness‐were evaluated by a panel. The mechanical properties of cheese were measured with an Instron Universal Testing Machine. In making the Instron measurements, the effects of the conditions (i.e. rate of compression, rate of loading and cheese temperature) on the mechanical properties of cheese

Abstract The morphology of dried Candida lipolytica yeast suspended in aqueous solutions (H 2 O, 0.4% NaOH, 2 N HCl, and 6 N HCl) and organic solvents (95% alcohol and acetone) was studied using a scanning electron microscope (SEM) and an optical microscope. The effect of high‐pressure homogenization on cell‐wall structure and cell clumps was also determined. The protein extractability, sedimentation property, and viscosity of cells subjected to different mechanical and chemical treatments were

The thermal resistance of the important microorganisms in takju. Korean traditional turbid alcoholic beverage, was measured and optimun heating time and temperature to achieve the commercial pasteurization of these microorganisms were examined. Most of the vegetative bacterial cells in takju were destroyed by heating at over , except for the spore forming organisms, which did not actively grow in takju after pasteurization. The important microorganisms for the quality deterioration of pasteurize

Abstract The objective of this study was to increase the apparent viscosity of 1‐7% soy protein suspensions using calcium. The thickening effect, measured by apparent viscosity, depended upon the calcium concentration. Maximum apparent viscosity was obtained with a calcium to protein molar ratio of 20‐50 moles of calcium required per mole of protein (M.W. 100 000) decreased with an increase in the protein concentration. Effective stirring was necessary during and after calcium addition to attain

본 연구에서는 용수 사용량에 따른 탁주의 특성을 비교 분석하였다. 원료 쌀의 중량을 기준으로 용수의 사용량을 2배(A), 4배(B), 5배(C), 6배(D)로 달리하여 탁주를 담금하였다. 초기 용수의 양에 비례하여 완성된 탁주의 양은 증가하였지만, 최종 알코올 농도를 6%(v/v)로 조정하면 얻어지는 탁주의 양이 대조구에 비하여 실험구에서 1.17-1.18배의 수율을 나타내었으며, 총산도는 1.34배(B), 1.40배(C), 1.46(D)배 높았다. 이는 기존의 방법대로 용수를 적게 사용하여 발효하고 후에 가수를 하는 것보다, 초기에 용수를 대량 사용하는 것이 더 많은 알코올과 유기산을 생성할 수 있다는 것을 보여준다. 또한 관능평가에서도 용수를 많이 사용한 실험구가 전체적인 기호도에서 대조구보다 우수하였으며, 이는 대조구가 단맛, 신맛, 쓴맛, 바디감 등이 약하기 때문으로 추정된다. 본 연구를 통해 탁주 발효 시 용수의 사용량만 가지고도 다른 종류의 탁주를 제조할 수 있음이 확인되

A literature survey on traditional Korean rice-cakes was made in order to identify the historical background and the state of scientific understanding on these products. Korean rice cakes can be classified into 5 groups depending on the processing methods; steamed (Jeung-byung), pounded (Do-byung), shaped and steamed or boiled (Dan-ja), fried (Yu-Jeon-byung) and fermented and steamed (Yi-byung). They are further divided into varieties by the raw materials used, coating materials and shape. The r