• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.206-210
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• 2003

Effects of NaCl concentration (0, 1, 2, and 3%) on the physico-chemical characteristics of dark, firm, dry (DFD) and normal meat batter were examined. Before heating, pH values of DFD and normal meat batter decreased up to 0.23 (DFD) and 0.2 (normal) units, which after heating increased up to $0.16{\sim}0.28$ and $0.17{\sim}0.23$ units, as NaCl concentration increased from 0 to 3%. Cooking loss and diameter reduction of DFD meat batter were lower than those of nomal meat batter and decreased. whereas protein solubilities and emulsion stabilities of DFD and normal meat increased, with increasing NaCl concentration. Protein solubility and emulsion stability of DFD meat were higher than those of nomal meat (p<0.05). Viscosity and hardness of DFD meat batter were higher than those of normal meat batter and increased as NaCl concentration increased from 0 to 3%.

• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.94-104
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• 2018

Nitrite is an essential additive for cured meat product. Plasma is ionized gas and reactive nitrogen species in plasma can be infused into meat batter and subsequently generate nitrites by reaction with water molecules after plasma treatment. However, the increase of nitrite in meat batter is limited with direct treatment of atmospheric pressure cold plasma because of the increase of meat batter temperature. Therefore, this study investigated the influence of indirect treatment of atmospheric pressure cold plasma on the physicochemical properties of meat batter. Meat batter was indirectly treated with plasma at 1.5 kW for 60 min. The pH of meat batter decreased while the temperature increased with plasma treatment time. The total aerobic bacterial count of meat batter was not affected by plasma treatment. The nitrite content of meat batter was increased to 377.68 mg/kg after 60 min of plasma treatment. The residual nitrite content of cooked meat batter also increased with plasma treatment time. The CIE $a^*$-value of cooked meat batter increased. As plasma treatment time increased, lipid oxidation tended to increase and protein oxidation significantly increased. According to these results, the indirect treatment of atmospheric pressure cold plasma can be used as a new curing method for replacing synthetic nitrite salts.

• Journal of the Korean Geotechnical Society
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• v.33 no.9
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• pp.49-60
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• 2017

The purpose of this study is to investigate the behavior of a single batter pile with repeated lateral loading through model tests. Repeated loads were applied in one direction and two directions, and lateral resistance and bending moment were analyzed by varying the relative density of the ground. As a result, lateral resistance and maximum bending moment were increased in the order of Out batter, Plumb, and In batter when one-way and two-way dynamic lateral loads were applied. The depth at the maximum bending moment was more deeper with the loading. The moments at bottom layer were decreased in the order of Out batter, Plumb, and In batter but upper moments were increased with the same order. Also, various bottom and upper moments were small when the two-way dynamic lateral load was applied compared to one-way lateral load.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.593-600
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• 2003

This study was carried out in order to investigate the possibility of frozen rice batter for the manufacturing of Jeung-pyun. Despite of its unique taste and texture, Jeung-pyun is not consumed much because it needs long time to make. The physicochemical, sensory, rheological and surface characteristics of Jeung-pyun were analyzed to develop the easy manufacture method. The storage condition of rice batter was used at -2$0^{\circ}C$ up to 4 weeks. Statistical data analysis was completed using a SAS program. The results are summarized as follow: The pH brix% and sugar content of all samples which added low-temperature tolerance raw yeast or regular raw yeast decreased during the fermentation. Kind of yeast did not influence on the moisture content of the Jeung-pyun batter. Specific volume and carbon dioxide evolution of Jeung-pyun batter were highest when the rice batter was frozen for 1 week regardless of the kind of yeast. Overall quality of frozen batter of Jeung-pyim at -2$0^{\circ}C$ for 4 weeks had the highest score among different samples. As the test results of mechanical characteristics, cohesiveness, gumminess, brittleness, hardness and springiness did not show any significant differences statistically. The result clearly suggests that freezing the rice batter is a possibile way to manufacture Jeung-pyun.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.429-437
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• 2006

The quality of Jeung-pyun made with frozen rice batter was evaluated according to variations in the freezing temperature of the batter. The physicochemical sensory and rheological characteristics of Jeung-pyun were analyzed. The rice batter was stored at -20$^{\circ}C$, -40$^{\circ}C$, and -70$^{\circ}C$ for up to 4 weeks. Statistical data analysis was completed using the SAS program. The pH, and brix percentage of Jeung-pyun batter decreased during the fermentation. In carbon dioxide evolution during fermentation, the levels of the sample stored at -40$^{\circ}C$:, and -70$^{\circ}C$ for 3$\sim$4 weeks were significantly higher than that of the sample stored at -20$^{\circ}C$. The Jeung-pyun moisture content was not significantly affected by freezing temperature or storage times. Specific volume of Jeung-pyun made with rice batter stored at -40$^{\circ}C$, and -70$^{\circ}C$ for 4 weeks was significantly higher than that stored at -20$^{\circ}C$. In sensory evaluation of the stored sample for 4 weeks, the overall quality of Jeung-pyun was not significantly different between with the control and the -20$^{\circ}C$ sample, and between the control and the -40$^{\circ}C$ sample. Among the rheological properties measured with a rheometer on Jeung-pyun made with batter stored sample for 4 weeks at -20$^{\circ}C$, -40$^{\circ}C$ and unfrozen batter, the hardness was increased over the storage time, but the difference was not significant. In conclusion, the most suitable freezing temperature of the rice batter for the manufacture of Jeung-pyun was proposed to be -40$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1260-1268
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• 1999

Physical properties were investigated in tangsuyuk batter containing different amounts of ingredients, such as wheat flour, corn starch, sodium bicarbonate, alum and water. For the response surface methodology (RSM) central composite design was used to determine the optimal ingredient ratios for viscosity, color properties(lightness, redness, yellowness, color differences) and cutting forces. There were significant differences(p<0.05) between the different batter mixtures. The lightness(L) of batter was in proportion to the increased amount of wheat flour and corn starch. Higher redness was recorded with increasing corn starch. Higher yellowness was observed with increasing wheat flour and sodium bicarbonate. Color differences were higher with increasing wheat flour, corn starch, and/or alum and decreasing water. Cutting forces were linearly increased with increasing sodium bicarbonate. From these results, it is possible to monitor the effects of ingredients on physical properties of tangsuyuk batter, and to predict their optimal ratios.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.351-359
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• 2017

This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG). Meat batters formulated with silkworm pupae powder showed significantly higher contents of protein and ash than control batter. Addition of silkworm pupae to batter also showed significantly lower cooking loss than the control. Moreover, meat batter containing 15% silkworm pupae showed no significant difference in redness value compared to the control. In addition, pH, viscosity, hardness, gumminess, and chewiness were improved after the addition of silkworm pupae. Furthermore, meat batter formulated with TG and silkworm pupae showed improved hardness, gumminess, chewiness and viscosity compared to control batter. Addition of 1% TG with 15% silkworm pupae to meat batter resulted in significantly higher pH, textures, and viscosity. Our data suggest that both silkworm pupae and TG can be added to meat batter to improve its physicochemical properties. Therefore, combination of silkworm pupae and TG could be a new nutritional and functional source for meat products.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.363-368
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• 2007

Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.805-814
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• 2013

Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.193-195
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• 2005

본 실험은 ISP, CSP의 대체제로서의 wheat fiber첨가가 meat batter의 품질에 미치는 영향을 조사하였다. Meat batter에서 control은 처리구와 비교하여 가열감량, 보수력, 유화안정성, 물성, 점도에서 유의적인 차이가 있었다. Meat batter에 wheat fiber를 첨가하였을 경우, ISP, CSP를 첨가한 처리구와 비교하여 pH, 보수력, 육색, 유화안정성, springiness, cohesiveness는 유의적인 차이가 나타나지 않았으며, 가열감량과 점도, hardness는 다른 첨가제와 비교하여 wheat fiber가 유의적으로 낮은 결과를 나타내었다. 이상의 결과 ISP, CSP의 대체제로 wheat fiber를 첨가한다면 meat batter의 품질에 영향을 주지 않으며, 경제적인 측면에서 제품의 단가를 절감할 수 있을 것으로 생각된다.