The purpose of this study was to investigate the use and perception of adults concerning jochung. Self-administered questionnaires were collected from 445 residents in the Daegu and Gyeonbuk area. When purchasing jochung, the respondents answered that they considered health and taste. The housewife preferred their jochung ''moderate'', ''weak'', ''strong'', ''very weak'' and ''very strong'' about sweetness level of jochung The purchase frequency of once or twice a week for jochung was highest. The main reason jochung was purchased was its "Family friend or neighbor" (40.1%) and "For health" (39.2%). The ''diversity of purchase place'' and ''development of functional jochung'' of improvement were higher. Consumers showed low perceptions of different jochung used in sweetening, and did not exactly recognize the characteristics of various jochung As a result, popularization of jochung was based on internal factor and external factor significantly influenced preference for jochung menus. To increase the consumption of jochung, there is need for hygiene and safety of the jochung products and variations and improvement of the quality.

Rice bran as added at 0～50%(w/w) to improve properties of jochung Content of crude protein, crude fat, crude ash and moisture increased with increasing amount of rice bran, while carbohydrate contents decreased. Through free sugar analysis, 4 free sugars ere identified and quantified, maltose being the major free sugar. As a amount of added rice bran increased, yield and reducing sugar of jochung decreased. Addition of rice bran in jochung increased DPPH radical scavenging. As the incubation time of jochung increased, the pH increased but sweetness decreased. Addition of rice bran in jochung decreased viscosity In analyzing the visible mold colony during 15 days of storage at 20℃, mold growth in jochung containing rice bran was retarded. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of jochung containing 30% rice bran was higher than those of the control group.

Jochung was prepared by adding licorice extract to improve its quality and to give functional properties. The quality characteristics of jochung added with licorice extract(0, 25, 50, 75, 100%) were investigated during storage for 20 days. Turbidity, Discoloration degree and reducing sugar increased with increasing licorice extract. As the incubation time of jochung increased, the pH decreased but sweetness increased. The viscosity tended to increased with licorice extract. Increasing the ratio of licorice extract in jochung tended to decrease the lightness, while redness and yellowness in Hunter''s color value increased. Although sensory value decreased with increasing licorice extract, use of licorice extracts(25:75; saccharification liquids:licorice extract) is recommended for making jochung

The objective of the study was to examine the distinct of wheat flour dasik containing added rice bran jochung This study was conducted to identify the sensory characteristics of the Korean traditional confectionery , wheat flour dasik, prepared under different condition and to compare their consumer acceptance in Korea. As a amount of added rice bran jochung increased, moisture contents of jochung decreased. The Moisture content of oven baking method was lower than that of no heating and steaming method. As a amount of added rice bran jochung increased, pH of jochung increased. pH of steaming method was higher than that of no heating and steaming method,. While adding rice bran jochung the jochung decreased the L value, it increased the a value and b value .As for mechanical characters, the higher was rice bran jochung content, the higher were hardness, cohesiveness, chewiness and springiness. As results of sensory evaluation, as for sweetness and overall quality, honey：jochung (1:1) was prove to be desirable most. summing up the above results, Honey：jochung (1:1) showed the most desirable results in the whole. Also after making wheat flour dasik the preference degrees of sample no heating and steaming method were higher than that of oven heating method.