• Korean Journal of Food Science and Technology
• /
• v.15 no.3
• /
• pp.307-313
• /
• 1983

Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and study their effects on quality of cooked products. The results of the study are summarized as follow: 1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at $95-100^{\circ}C$ required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%. 2. Among cooking methods tested, steam cooking at $121^{\circ}C$ was the most effective one in reducing cooking time of soybeans (15 min.). Black-eyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at $95-100^{\circ}C$, and 5 minutes of that in steam at $121^{\circ}C$. 3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at $121^{\circ}C$ had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control. 4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at $121^{\circ}C$ or soaking in 3% SBC solution followed by cooking in water at $95-100^{\circ}C$. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at $121^{\circ}C$ or soaking in 0.5-1% SBC solution followed by cooking in water at $95-100^{\circ}C$.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.40 no.2
• /
• pp.65-72
• /
• 2008

This work evaluated the extractability of tobacco stem biomass for the papermaking type Reconstituted Tobacco Sheet(RTS). The effects of the soaking conditions on the hydration of stem biomass and the effects of the hydrated state on the mechanical extraction were investigated. In order to simulate the mechanical expression process of a papermaking type RTS mill, for example, the screw press process, the novel mechanical pressing analyzer was developed for this study. The hydration of stem biomass by soaking process was greatly affected by the soaking time and the soaking temperature. The longer soaking time and the higher soaking temperature resulted in the higher hydrated stem biomass. Since the higher hydrated stem had more combined water in the inner structure and resulted in the more flexible structure, the higher hydrated stem leaded to the more compressed filter cake and the higher water contents in the filter cake after the mechanical pressing. The pilot pulping experiments showed the difference in hydration and extractability between burley and bright tobacco stem. The bulkier structure of the burley stem resulted in the faster hydration by pilot pulping and leaded to the larger reduction in water soluble components. And the hydration process showed the major influence on the separation efficiency of water soluble components.

• Journal of the Korean Home Economics Association
• /
• v.25 no.2
• /
• pp.79-87
• /
• 1987

Paeksolgi is a typical Korean rice cake made by steaming rice powder added sugar, water and salt. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects of various steaming time and volume of adding water on sensory characteristics and Instron measurement on textures of Paeksolgi. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In the preparation, the significant factors were soaking time, volume of sugar, and the interaction between soaking time and volume of adding water. And, Kind of sweetener, volume of adding water, steaming time, condition of powder, and the interaction between soaking time and steaming time, and between soaking time and volume of adding water, and between kind of sweetener and condition of powder, and between steaming time and volume of sugar were the significant factors which affected the textural characteristics of Paeksolgi. 2. In sensory evaluation on the various steaming time and volume of adding water, Paeksolgi made by steaming rice powder added water of 10% for 30 min. showed the most favorite tendency on the overall quality. The results of Instron measurement indicated that hardness, gumminess and chewiness tended to decrease as volume of adding water increased in same steaming time.

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.266-276
• /
• 2012

Salt, one of the main ingredients to make bread, functions differently according to environmental changes such as usage levels and methods. We examined the effects of yeast soaking time in about 8% salt solution on gas production and fermentation rate of dough and characteristics of white bread. Gas retention, related to gas production and fermentation rate, was the best at the 45 min soaking time. And pH of dough was appropriate to the fermentation in the range of 15 to 45 min of soaking time. Volume and specific volume of bread were best in 45 min soaking time(p<0.001), but the hardness of crumb texture analyzed with TA was the hardest among the samples(p<0.001). Brightness of color(L value) was significantly affected by soaking time(p<0.001), but b value was not considered. According to the preference test, the white pan bread made with 45 min soaking time in salt solution was preferred the most.

• Journal of Technologic Dentistry
• /
• v.19 no.1
• /
• pp.5-12
• /
• 1997

To examine the difference of castability of non -precious porcelain metal according to 2 type of investing method, experiments were carried out using the method of both existing investing method and the investment with spaces to the upper & lower parts of the ring. The following conclusion were obtained from the result. 1. Seperataly using the existing investment and with spaces to the upper & lower parts of the ring, 44 samples resulted in success with the former method and 52 with the latter out of 84 samples. 2. Under the existing investing method, 44 samples out of 56 total resulted in success when the temperature of the ring was $870^{\circ}C$, and all samples failed when the temperature was $800^{\circ}C$. 3. Under the investment that gives space to the ring, when casted with the temperature of the ring fixed at $870^{\circ}C$, 40 samples out of 56 and 17 samples with the temperature fixed at $800^{\circ}C$ resulted in success. 4. Under the existing investing method with the temperaure of the ring fixed at $870^{\circ}C$ and heat soaking time given an hour, 26 out of 28 samples resulted in success and 18 resulted the same with half an hour heat soaking time. 5. Using the investment that gives space to the ring, at ring temperature $870^{\circ}C$ with heat soaking time 1 hour, all of total 28 rusulted insuccess however only 12 smaples succeeded with 30 minutes heat soaking time. 6. Under the existing investing method, samples with heat soaking time 1 hour equally given at ring temperature $870^{\circ}C$, 26 samples out of 28 succeed however at $800^{\circ}C$ all samples failed. 7. In the case of ring's upper and lower parts opened ring temperature is $870^{\circ}C$ and $800^{\circ}C$ and the heat soaking time was fixed at 1 hour, all 28 samples resulted in success and at $800^{\circ}C$ 17 succeed.

• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.267-278
• /
• 2012

The purpose of this study was to investigate the quality characteristics of Sulgidduck made with commercial dry rice powder, providing an optimal milk ratio and soaking time for dry powder in water to make Sulgidduck using dry rice powder. The Sulgidduk samples with dry rice powder were prepared with two soaking times (0, 30 min) and different amounts of milk (0, 20, 40, 60%), and analyzed for moisture content, Hunter's color value, texture characteristics and sensory evaluation. The moisture content of the samples ranged from 36.37% to 39.80% and the highest moisture quantity was showed in the group with 20% of milk and 30min of soaking time(SM20). The L-value was the highest in the group with 20% of milk and 0min of soaking time(M20). The b-value was increased with the amount of milk and soaking time increased, showing the highest in the group with 60% of milk and 30min of soaking time(SM60). TPA showed that SM20 had the lowest hardness and the highest adhesiveness. Chewiness, gumminess and cohesiveness were the highest in the group with 60% of milk and 0min of soaking time(M60). Based on quantitative descriptive sensory evaluations, the score of white color and moistness was showed high in the group with 0% of milk and 0min of soaking time(M0), and white powder on the surface was shown the most in the group with 20% of milk and 30min of soaking time(SM20). The score of moistness, springiness and chewiness were highest in the group with 20% of milk and 0min of soaking time(M20). Sulgidduk made with 20% of milk and 0min of soaking time(M20) was the most preferable in color, flavor, taste, and overall acceptability.

• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.454-462
• /
• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• The Korean Journal of Mycology
• /
• v.28 no.2
• /
• pp.67-72
• /
• 2000

The purpose of this study was to investigate the change of water content in mushroom substrate, paddy straw, and the mycelial growth of oyster mushroom by various soaking time. The water content of paddy straw was gradually increased as the soaking time was getting longer. These experiments also showed that the water content in the upper part of paddy straw was less than that of the low part. The mycelial growth was the good between 4 and 12 hours soaking treatment, showing faster growth and higher density in the lower part than the upper part. However we could not found any significant variation among 5 strains of oyster mushroom in the effects of the various soaking times and soaking part. The pH of the lower part substrates had a low pH compared with that of the upper part. When pathogens and mushroom mycelia were co-inoculated on paddy straw under various soaking conditions, the mushroom mycelial growth showed fast and high density according to the increase of the soaking time. The experiment related to water transport reveals that it is not easy to move into upper part, but only soaked part by adding water is available to absorb enough water. Old straw was much better than the straw new this year one for water absorption, mycelial growth and mycelial density.

• Journal of the Korean Home Economics Association
• /
• v.18 no.2
• /
• pp.15-21
• /
• 1980

Three kinds of soybean curd were prepared with three coagulants such as calcium chloride, magnesium chloride and glucono delta lactone. The mineral contents of the three soybean curds were analyzed before soaking and after various lengths of soaking(1/2 hour, 1 hour, 2 hours, and 2 hours(water changed after 1/2 hour)). Results therefrom were as follows: 1. Before the three soybean cured were soaked, their moisture contents were 79-83g/%. The ash contents were 5.04g% in the soybean curd made with CaCl_{2}4.42g/% in the soybean curd prepared with MgCl_{2} and 3.86g/% in the soybean curd coagulated by glucono delta lactone. an analysis of calcium, magnesium and phosphorous contents showed that each element had a greater concentration in the soybean curds made with divalent mineral salts than in the soybean curd made with acid. 2. Changes taking place in the mineral contents of the soybean curds according to different soaking times were examined. The mineral contents tended to decease in process of soaking time. The soybean curds showed the highest rate of mineral dissolution after one hour of soaking, and then they tended to reabsorb minerals. When the soybean curds were soaked I freshly changed water for one hour and 30 minutes, their mineral contents indicated a greater diminishing trend but no significant difference was noticed among the different kinds of soybean curd. In case coagulant has been used excessively, it is necessary to soak the bean curds for about one hour to get the coagulant dissolved.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.2
• /
• pp.286-292
• /
• 1995

Proximate composition, dimension, water uptake and volume increase rates of three cultivars of Korean kidney beans, Pink(PKB), Red(RKB) and White(WKB) were compared. Significant differences in the proximate composition and calorie were not observed among samples. Hull removed samples showed the lowest ash content and the highest calorie. The rates of water uptake increased as the soaking temperature increased from 10~4$0^{\circ}C$. The moisture gain of the kidney beans during soaking showed a similar pattern to volume increase. Water uptake and volume increase rates were in the decreasing order of PKB, RKB and WKB. Moisture and volume gains held a linear relation with the square root of soaking time regardless soaking temperatures. The activation energies of water uptake and volume increase were 3033~3087 and 3077~ 3161 kcal/mole, respectively. The log time to reach a fixed moisture content showed a linear relation with soaking temperature regardless soaking temperatures. The z-values calculated from weight and volume changes decreased in proportions to the increase of hydration. The z-values of weight and volume to reach 50% hydration were 50.5~56.6$^{\circ}C$ and 48.4~61.2$^{\circ}C$, respectively.