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This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.Key words: sous-vide, duck breast, sensory test, water content, pH Corresponding author: Jong-Sung Ahn, Dept. Culinary & Food Service Management, Sejong University, Seoul 143-747, Korea. Tel: +82-10-6855-7989, E-mail: culinarism22@naver.com $% 현대사회의 경제변화는 사회여건의 변화를 일으켰고, 음식의 가공, 조리, 소비가 모두 가정 내에서 일어나는 과거와 달리 오늘날에는 외식의 비중이 점점 커지고 있다. 이에 따라 급식산업이라고 하는 새로운 서비스 산업 부문의 태동과 발전을 가져오게 되었다. 이러한 급식산업은 인건비 상승, 기술적인 혁신 등의 여파로 새로운 급식운영제도가 출현하게 되었다. 이는 과거 급신산업 현장에서 조리와 소비가 연속해서 일어났던 것과는 달리 시간적, 거리적으로 조리장소와 피급식자를 분리하는 형태인 것이다(Kim HY 2008). 이러한 급식제도에 적용되는 것이 Cook-chill이다. 예비저장식 급식제도(Ready-prepared food service system)의 한 방식으로 작업의 단순화에 따른 인건비 절감과 식중독 발생의 위험을 줄이고, 대량 생산을 통한 원가 절감 효과도 기대할 수 있는 방식이다(Spears MC 2003). 하지만 일반적인 Cook-chill System 또한 냉장과 저장 그리고 재가열하는 과정에서 벌어지는 음식 품질 저하의 문제점이 발생할 수 있는데, 이를 보완하는 것이 식품가공의 한 방법인 Sous-Vide 방식이다(Kim & Song 2007; Pi CML 2000). Sous-Vide 기술은 산소차단성 필름으로 된 포장재에 산소농도를 낮게 유지시킴으로써 산화반응을 억제하고, 외부에 대해서는 향미와 수분의 손실을 억제하여 우수한 관능적 및 영양적 품질을 유지할 수 있는 것으로 알려지고 있다(Varoquaux 등 1995, Church & Parsons 2000). 이 방법은 익지 않은 식품과 재료를 진공 포장한 후에 저온 살균하는 공정으로 Sous-Vide Cook-Chill System이라고도 하며(Xie G 2000), 주로 급식업소에 노동인력의 유연한 관리 및 효율적인 식자재의 공급을 위해 도입되었으며, 경제성이 우수하여 서구에서는 광범위하게 적용하고 있다(Bailey JD 1998; Church & Parsons 1993). 최근 경제성장과 과학기술의 발달 및 소득의 증대로 안락한 삶과 건강한 삶에 대한 욕구가 높아지고 있다. 이러한 욕구는 국민들이 식생활의 중요성을 인식하는 모

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

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. Key words: eggplant powder, sulgidduk, texture, sensory test, overall-acceptability, freez fried

This study investigated the functional nutrition of red yeast rice to added beurre manie in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre manie while water content and turbidity were decreased. pH was between 4.57 4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.