윤영미 , 손경희 Young Mee Yoon , Kyung Hee Sohn

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This study was conducted to investigate the effect of fat on gain percent, yield and sensory properties of soybean curd by partial or whole replacement of soybean with defatted soy flour. The results obtained were as follows; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. In sensory evaluation, the mean scores for appearance (color and smoothness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30% of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reasons, 25% level of replacement can be recommended.

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임희수 , 안명수 , 윤서석 Hee Soo Lim , Myung Soo Ahn , Seo Suck Yoon

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Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99% in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples and the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5`-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

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안숙자 Sook Ja Ahn

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The effect of 0.05% Sorbic acid on the Kimchi fermentation and stability of ascorbic acid were investigated at 23∼25℃. The results are as follows. 1. Kimchi with sorbic acid showed a higher pH and a lower total acidity in general, as compared with the control Kimchi. 2. Kimchi with sorbic acid contains more ascorbic acid for the fermentation period. Especially showed the higher hydro ascorbic acid than control Kimchi. 3. The Lacticacid bacteria isolated from Bsechu Kimchi and Dongchimi are identified as Leuconostoc mesenteroides, Lactobacillus Plantarum, Lactobacillus brevis, Streptococcus faecalis, Pediocaccus pentosaceus. 4. The effect of sorbic acid upon the growth of Lactic acid bacteria and acid producibility is found least in Lactobacillus Plantarum, and most in Leuconostoc mesenteroides. 5. The changes of Lacticacid bacteria occured during Kimchi fermentation curbed Leuconostoc mesenteroides most of all in Baechu Kimchi and Dongchimi with sorbic acid, while the least influence was had on Lactobacillus piantarum. Expecially, yeast was completely curbed. 6. A result of a sensory evaluation reveals that a better taste is derived from the control Kimchi, with a significant difference, in pH 4∼4.3, whereas from Kimchi with sorbic acid in pH 3.7∼3.8.

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김예숙 , 이혜수 Yei Sook Kim , Hei Soo Rhee

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The changes of chlorophylls and pH of cooked water were investigated in blanched and fermented cabbage. In blanched cabbage, pheophytins were increased markedly with heating time. This was related to the changes of pH and the effects of heat. One minute blanching accelerated the formation of chlorophyllides by the activation of chlorophyllase. In fermented cabbage, pH and chlorophylls were decreased rapidly at the beginning of fermentation. At the final of fermentation, all chlorophylls and chlorophyllides were converted to pheophytins and pheophorbides, and the content of pheophytins was higher than the content of pheophorbides. The content of pheophorbides in fermented cabbage was higher than that in blanched cabbage.

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김미리 , 이혜수 Mee Ree Kim , Hei Soo Rhee

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N/A

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김경자 Kyung Ja Kim

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The change of pH, texture, swelling-power and protein, fat, calorie composition at cooking rice boiling with various cereal were summarized as follows: 1. The change in pH resulting from the addition of various cereal were much more pronounced in boiling rice with cereal than boiling rice. 2. The volume of boiling rice with cereal was higher that the addition of various cereal. 3. The evaluation of the texture of boiling rice with cereal was the most that rice 70%, barly, bean, red-bean each 10% composition.

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이승교 , 안홍석 Seung Gyo Rhie , Hong Seok Ahn

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For the knowledge of characteristics of the cooking condition of different varieties of patato, 4 kinds of spring cultivated (Namjak, Sumi, Daiji, and Dowon) and 4 kinds of summer cultivated (Namjak, Sumi, Bintze, Radosa) were selected. The quality of potato starch, the viscosity, and the palatability of each potato soup were measured respectively. The amylograph characteristics of potato starch showed great difference not only between the spring and the summer cultivated, but also among the various kinds of potatoes. The amylograph of the spring cultivated didn`t show the breakdown and the set back largely but showed the gradual increase of the viscosity and the high gelatinization temperature. Bintze and Namjak among the summer cultivated were gelatinized easily and in low temperature, and showed the beakdown. The low gelatinization temperature of the summer cultivated infers that the starch granules of the summer cultivated are less compact then those of the spring ones. Sumi, Daiji and Dowon of the spring products showed the soup was falling down, but the viscosity of Namjak and 4 summer cultivated increased only slightly. The taste of soup is different according to the consistency of soup, and so the taste of soup of Daiji, Dowon, and Sumi of the spring cultivated products was good at the consistency 19.8% and 23. 5%. All the summer cultivated products and Namjak of the spring cultivated were good at 27%.

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김영아 , 이혜수 Young A Kim , Hei Soo Rhee

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The rheological models of acorn flour gels with different concentrations were investigated by stress relaxation test. The analysis of relaxation curves by successive residual method revealed that the rheological behavior of acorn flour gels could be expressed by the 7-element, generalized Maxwell model. The equilibrium modulus and modulus of elasticity increased by the increment of acorn flour concentration.

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윤영미 , 손경희 Young Mee Yoon , Kyung Hee Sohn

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This study was conducted to investigate the effect of fat on structure and texture of soybean curds by partial or whole replacement of soybean with defatted soy flour, The textural properties of soybean curd were examined by Instron universal testing machine, and the microscopic structure of soybean curds was examined by Scanning electron microscope(SEM). The results obtained were as follows; 1. Textural parameters determined by Instron universal testing machine showed that hardness and gumminess of soybean curds were significantly increased as the fat contents of the samples decreased. On the while, springiness of the samples were significantly lowered as the fat content decreased. 2. Microscopic structure of soybean curds examined by SME demonstrated that samples with high fat had more fat globules and thinner network layer which were assumed to surround moisture with.

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정락원 , 이효기 Rak Won Chung , Hyo Gee Lee

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In this study, we tried to compare and determine what the effects will be to the sensory characteristics and textures of a meat balls when the proportion of the texturized soy protein (TSP) varies from 0, 10, 20, 30, and 40%. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. As the level of 40% TSP increased the meat ball maintained a better appearance. 2. Color, beef flavor, tenderness, juiciness and acceptability showed the tendency to decrease as TSP proportion increased. (1) No significant change to the outside color revealed to the level of 20%. However, inside color showed a significant change after the level exceeded 20%. (2) Soy flavor tended to increased and beef flavor tended to decrease as the TSP proportion increased. However up to the level of 30% one could not taste the flavor of soy. (3) Tenderness tended to decrease as the TSP proportion increased however difference was not significant. (4) Juiciness decreased as TSP proportion increase. (5) Acceptability tended to decrease as the TSP proportion increased but to a 40% addition, the level of TSP did not have much effect on the sensory characteristics as long as sufficient seasonings were added. 3. Instron measurement incidated that springiness, cohesiveness and shear force tended to decrease as the TSP proportion increased but hardness increased and chewiness was the highest at 20% TSP level. 4. Color and difference meter indicated that the figure L and b tended to increase and ΔE decreased as the TSP proportion increased. 5. Cooking retention tended to increase as the TSP proportion increased. From thiss tudy, we can conclude that the level of up to 40% of TSP in making meat ball did not affect the preference.

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조순옥 , 조신호 , 이효기 Sun Ok Cho , Shin Ho Cho , Hyo Gee Lee

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For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheorneter and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed_the highest score in juciness and the microwave baking method showed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant differeence among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iror baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the microwave baking method.

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안숙자 Sook Ja Ahn

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An investigation was conducted on Seoulites` meals outside home by age group and sex, and the resultant findings are as follows: 1. To effectively conduct this survey were taken 201 teen males, 242 teen females, 202 young males, 232 young females, 219 men and 195 women. 2. For the kinds of meals they have outside home, breakfast forms 0.7%, lunch 35.7% supper 22.2%, and snacks 14.4%. 3. Men subjects "lunch out everyday" by 39.9%, young males by 30.7%, and young females by 29%. 4. The reason why they lunch out indicates "convenient" by 37.4% "carrying a lunch box is inconvenient" by 21.2%, "hard to prepare the lunch box" by 12.9%. 5. Regarding the favorite food taken for lunch, almost all the men prefer Korean food by 73.9%. 6. Ra Myun and noodle occupy the highest percentage of young females by 79.3% Chinese food the highest percentage of women by 27.7%, but the lowest percentage come from Japanese food by 1.1%. 7. The preference of kinds of food when having a meal outside home is ascribed to "prefer" by 50∼75.7%, the highest percentage of all. 9. The price they pay for lunch outside home amounts to less than 900 wons in teens and young males 1,000∼2,000 wons in men and women. The price of a meal outside home per capita a day, when taken by family unit, averages to 3,694 wons. For the number of meals outside home, "more than once a month" forms 41.7%. 9. On the mooted points raised when having a meal outside home, "unsanitary" forms 36.7%, "expensive in prices" 26,1%, "lack of nutritution" 10.6%. 10. Teen males, when viewed from food preference for lunch outside home, take Ra Myun, Ddokbokki, Chinese noodle, while teen females, Ddokbokki, bread, Chinese noodle; young males, Sundubu Baekban, Bibim Bab, Ra Myun, Yokge Jang; young females, Sundubu Baekban, pork cutlet, Bibim Bab; men, Solnone Tang, Daenjang Chikae, Baekban, Kalbi Jongsik Bibim Bab; women, Bulkogi Jongsik, Neang Moyn, and Chinese noodle. 11. When seen from the nutrition of meals taken outside home, the prices of noodle and boiled rice range from 600 to 1,000 wons, while their energy ranges from 407 to 745㎉, protein from 14.2 to 30.3g. On the other hand, the price of western food averages to 1,900∼2,500 wons, while its energy ranges from 1,061 to 1,129 kcal, protein from 45.9 to 72.9g. It is revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.

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이철호

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윤선

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안명수

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황인경

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오명숙

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이혜수

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김기숙

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박혜원 , 오혜숙 , 이명희 , 문수재 , 손경희

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N/A

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유해열

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박혜원

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이용호 , 이혜수

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오정미 , 윤선

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임희수 , 안명수 , 윤서석

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이진영 , 안명수

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학회자료

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