김경자 , 차은정 Kyung Ja Kim , Eun Jeung Cha

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Abstract

This study was conducted to survey on utilisation of pan-fried food items questioning by dietitians from 40 foodservice establishments in Pusan. The results of this study are summarized as follows. 1. Feeding numbers among the type of the foodservice centers were varied widley from 90-3200 and the number of foodservice personnels were insufficient when comparing with the feeding numbers. Also, it was shown that most of surveyed institutions managed by conventional foodservice system. 2. 52.5% of requirements answered that they served pan-fried food items three times a month, and they were inconvenient food items because of their complecated cooking method(100%). But the preference of that was high(57.5%) 3. Equipped rate was very poor and proper equipments were not provided to prepare pan-fried foods effectively.

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박혜진 , 김순임 , 이윤경 , 한영실 Hae Jin Park , Soon Im Kim , Yun Kyoung Lee , Young Sil Han

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The addition of green tea to kimchi making for extanding the optimum edible period was studied. The equality and sensory characteristics of green tea added kimchi were evaluated. The acidity, lactic acid and acetic acid contents of green tea added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of green tea added kimchi lasted two more weeks. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of green tea added kimchi was lower than that of control but the scores for overall quality and hardness were higher. Especially, the sour taste score between two groups were significantly different(p<0.05). There was no differences in texture determined by Penetrometer between green tea added kimchi and control kimchi until the fermentation reached the optimal condition for eating. After that period, the degree of degradation of texture was much delayed in green tea added kimchi.

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조윤희 , 우경자 , 홍성야 Youn Hee Cho , Kyung Ja Woo , Sung Ya Hong

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In order to standardize a recipe of Jeung-Pyun, fermented rice cake, we studied the sensory, rheological and physicochemical characteristics of Jeung-Pyun in terms of fermentation time and ratio of ingredients. Jeung-Pyun fermented for 3 hours was higher in pH, better in taste, hardness and overall quality than that fermented for 7 hours. It was softer, and had more moisture and fine grain as the amount of added water increased. Jeung-Pyun made with 80% added water had the greatest volume. Jeung-Pyun without salt was the worst in color and flavor and the smallest in volume. As the Jeung-Pyun was added more sugar and Tak-Ju, the volume was more larger and the moisture was more less. Taste and overall quality of Jeung-Pyun was not affected by the amount of Tak-Ju added. The pH of Jeung-Pyun was lower as it was added more Tak-Ju. Therefore, Jeung-Pyun which is fermented for 3 hours, with 70% water, 0.8% salt, 15% sugar, and 30% Tak-ju was the most acceptable one in terms of sensory qualities and physiochemical properties.

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김영인 , 김기숙 Young In Kim , Ki Sook Kim

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This study was conducted to examine the expansion characteristics of Jeung pyun prepared by wet-milling and dry-milling rice flours. The fermented time was reduced when the added water was in the higher percentage. The Microstructure of Jeungpyun examined by SEM had a better quality when the added water was 80% for the Jeungpyun by wet-milling and 100% for Jeungpyun by drymilling. Generally the Jeungpyun by wet-milling had a good fermentation than the Jeungpyun by drymilling.

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박영선 , 최봉순 Young Sun Park , Bong Soon Choi

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When total amount of water, including Takju(15%, w/w), was added differently in the ranges of 30 to 60% of the weight of rice flour, the specific volume of Jeungpyun had the highest value in the sample with 45% of water added. The Jeungpyun with 45% of water added also showed the best acceptability by means of taste evaluation. Dough viscosity was decreased by two stages of rapid and slow phase in logarithmic mode as total amount of water was increased and the turning point was observed at 45% of water.

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정승희 , 이임선 , 구성자 Seung Hee Jeong , Im Sun Lee , Sung Ja Koo

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Polyphenol oxidase in Yam was partially purified through ammonium sulfate fractionation, DEAE-cellulose column chromatography. The specific activity of purified PPO was 138.22 unit/㎎ protein. The optimum pH and temperature of purified PPO were respectively 7.0 and 30℃. The heat treatment at 80℃ for 6 min, decreased PPO activity to 50%. The enzyme showed high substrate specificity toward catechol. The Km value for catechol was 5mM. In the Ames test using S. typhimurium TA98 and TA100 catechol-YEBRP, pyrogallol-YEBRP, chlorogenic-YEBRP showed strong antimutagenicity on sodium azide and MECF excepting hydroquinone-YEBRP showed killing effect on both strains.

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윤숙자 , 김천제 , 장명숙 Sook Ja Yun , Cheon Jei Kim , Myung Sook Jang

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This investigation was undertaken for the purpose of studying the effect of the addition of the powder(0 1, 2, 3%)from fruit of paper mulberry(Broussonetia Kazinoki Siebold) on the hardness, cohesiveness, elasticity, gumminess, chewiness, cooking loss and sensory characteristics of cooked ground beef with or without soysauce. The results obtained were summerized as follows; Hardness, gumminess, chewiness, and cooking loss were decreased by increasing the percent of adding the powder from the fruit of paper mulberry. As a result of sensory evaluation for cooked ground beef, sample with powder from the fruit of paper mulberry showed the higher scores in most of the characteristics. And cooked ground beef added the powder from the fruit of paper mulberry with soysauce showed the higher decreasing rate of hardness than those of without soysauce.

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오혜숙 , 명춘옥 Hae Sook Oh , Choon Ok Myoung

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Comparisions were made for cooking times, internal temperatures, thiamin contents and textural properties of various portion weights of egg mixture cooked in a microwave oven at high and/or low power levels and in a conventional double boiler. The mean internal temperatures of conventionally cooked egg mixtures were 76.4∼80.7℃. When cooking was made by steaming, the mean internal temperature were comparable among samples. With the microwave cooking, the range of mean temperature was 83.8∼96.4℃, and they were significantly higher than the conventionally cooked egg mixtures. The hardness determination was conducted using universal testing machine and a taste panel. Samples cooked with steam or with larger portion weight had softer texture than samples cooked by microwaves or smaller amount, respectively. Mean internal temperature was significantly(r=0.99, p<0.05) correlated with mechanical hardness determination. Statistical analyses indicated no significant difference in the thiamin content among various treatments.

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오혜숙 , 명춘옥 Hae Sook Oh , Choon Ok Myoung

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Beef loaves(5×5×5㎝) were cooked by conventional moist-heat and by various levels of microwaves. The mean internal temperature of the meats cooked by low power microwaves for 5∼15 min were not significantly different from the conventionally boiled meats for 30 min. When cooking was made by microwaves at low level for 5∼10 min, or at high level for 2 min and additional heating at low power level for 5 min, the percent cooking loss were comparable with the samples cooked conventionally for 20∼40 min. General proteolytic activity determined with azocoll indicated that enzyme activity decreased as internal temperature increased(r=-0.5779, p<0.05), and maximum activity occured at meats conventionally moist-heated for 10 min and by low power microwave for 5 min. Sensory scores for tenderness were high at conventional moist-heat for 30 min, for 20 min, microwave cooked at thatwing power for 10 min and at low power level for 10 min, in descending order. There were no significant differences in the thiamin content of meats after various treatments.

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이혜정 , 이경희 , 구성자 Hei Jung Lee , Kyung Hee Lee , Sung Ja Ku

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The study was carried out to investigate the proximate composition, amino acids, dietary fiber, ascorbic acid and minerals contents of seven edible wild vegetables; an Evening Primerose(S₁), a Spiderwort(S₂), the Flower of a Convolvulus(S₃), So Ru Jaeng Yi(S₄), Shoe Bi Rum(S_5), O Yi Pul(S_6), Jip Sean Na Mul(S_7). Results as summarized as follows: 1. The moisture contents of samples were determined as 64.43∼88.30% The largest amount of them was contained in a Spiderwort(S₂) and the smallest was in a Jip Sean Na Mul(S_7). 2. The crude protein contents of samples were determined as 2.71∼8.10%. The largest amount of them was contained in a O Yi Pul(S_8), the smallest was in the Spiderwort(S₂). 3. A relatively large amount of total amino acids were determined in samples. The abundant amino acids existed in the samples were Glutamic acid(10%), Lysine(8%), Leucine(8%) and the content of Methionine was very low. The highest level of them was found in the Convolvulus(S₃), 4,419.6㎎% and the lowest was Shoe Bi Rum(S_5), 2,393.1㎎% 4. The Ascorbic acid contents of samples was determined as 55.99∼31.80㎎. The highest level of them was found in the Jip Sean Na Mul(S_7) and the smallest was in the Primerose(S₁) 5. The mineral contents of samples were determined. A relatively large amount of K, Ca and Mg were found in the samples. Especially the level of Iron was higher than that of any other vegetables. 6. The contents of dietary fiber were determined as 31.8∼79.9%. The highest level of them was found in the Convolvulus(S₃) and the lowest was in the Spiderwort(S₂). The highest level of them was found in the Convolvulus(S₃) and the lowest was in the Spiderwort(S₂). From the above mention, we can say that the contents of protein, fat, fiber, total amino acids and iron were abundant in wild grasses than that of any other wild and cultured vegetables. The contents of ascorbic acid, potassium, calcium and magnesium were similar and the moisture is significantly low compared with any other vegetables.

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이혜정 , 박희옥 Hei Jung Lee , Hee Ok Park

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This study was carried out to investigate the effect of beany flavor elimination and the acceptability of tofu prepared with blanched soybean. The results were as follows: 1. The content and the total protein of soymilk prepared with blanched soybean were decreased comparing with those of soymilk prepared with raw soybean. But the yield of tofu was not changed by blanching the soybean. 2. The beany flavor(hexanal, 1-hexanol, and pentanol) was decreased but the toasted nutty flavor(ethanol and propanol) were increased by blanching the soybean. 3. By heating of soymilk, most of volatile compounds was disappeared, but ethanol, hexanal and 1-hexanol were remained. The hexanal content of tofu prepared with raw soybean was eleven times higher than that of tofu prepared with blanched soybean. 4. The color of tofu prepared with blanched soybean was more yellower than that of control group. At the lower temperature of blending, the texture of tofu was more smooth and elastic. 5. The tofu prepared with blanched soybean was more tasteful.

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김미리 , 송명주 , 지옥화 , 안승요 Mee Ree Kim , Moung Jhu Song , Ok Hwa Jhee , Seung Yo Ahn

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N/A

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이은영 , 김영아 Eun Young Lee , Young A Kim

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The dietary fiber contents of soybean sprout and spinach were changed by heat treatment. Before heat treatment, soybean sprout and spinach had larger amount of insoluble dietary fiber than soluble, and similar proportions of insoluble v/s soluble dietary fibers. After heat treatment, the value of insoluble dietary fiber of soybean sprout and spinach was increased significantly, except for microwave heating short time treatment. It is believed that the increment of insoluble dietary fiber is due to Maillard reaction products and resistant starch after heat treatment. The change of soluble dietary fiber contents of soybean sprout and spinach were not consistent in heat treatment. It is supposed that some soluble dietary fiber was destroyed by heat treatment, and some insoluble dietary fiber was hydrolysed or destroyed to be soluble. Total dietary fiber of soybean sprout and spinach was significantly incereased by all heat treatment, except for microwave heating short time of spinach.

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이지연 , 이효지 Ji Yeon Lee , Hyo Gee Lee

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This study aims to establish the most favorable recipe for Mokwapyun. The ingredients were changed in a variety aspects. The kind and amount of sugar and starch are following: white sugar, brown sugar, honey(4T, 5T); white sugar and honey, brown sugar and honey(2T＋2T, 3T＋1T, 3T＋2T). There are potato starch and mungbean starch. In this, the amount of starch to water are 4t to 3t and 5t to 3t. The moisture content of Mokwa was 76.23%, and that of Mokwapyun made of mungbean starch 41∼50%, and the Mokwapyun made of potato starch was 38∼47%. The pH of Mokwa juice was 3.15∼3.43. The brix of Mokwa juice was 5.3%, and that of Mokwapyun made of potato starch was 43.1∼45.9%, and the Mokwapyun made of mungbean starch was 40.1∼46.5%. Mokwapyun tasted the best when it was made of potato starch(starch to water＝4t to 3t) mixed white sugar(3T) and honey(1) than that of made of one kind of sugar, and was higer evaluated the texture.

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조경희 Kyung Hee Cho

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N/A

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이선옥 , 김명애 Sun Ok Lee , Myoung Ae Kim

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This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chow properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences in diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chow, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope, the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expansion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%∼46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.

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임숙자 , 박노정 Sook Ja Lim , North Jung Park

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The Contents of proximate compositions, vitamin C and minerals(Ca, P, Fe and Zn) of five Korean wild vegetables were analyzed. Twenty four cooking recipes with three of the vegetables were developed and their taste characteristics were evaluated by 12-trained panels. The five Korean wild vegetables are Cassia tora(C.t.), Lycium Chinese Mill(L.c.), Trichosanthes quadricirra MIQ(T.q.), Polygonatum japonicum MORR et DECAIS(P.j.) and Articum lappa L.(A.l.). They have been known as the efficacious plants agaginst diabetes mellitus. In our previous work, their hypoglycemic effects have been studied through streptozotocin-induced diabetic rats and fed on the wild vegetables. Contents of moisture were 14∼86% in the samples and L.c. showed relatively higher content of crude protein(16.4%). High level of crude fat was seen in C.t.(9.4%). Contents of vitamin C were also relatively high in the wild vegetables(14.2∼42.0㎎%). Analysis of minerals revealed the high level of Ca in L.c. leaves, P in A.l. and Fe in C.t. and L.c. leaves. All of the samples contained Zn in 5.0∼14.6㎎%. Twelvetrained taste panels indicated that the 24-preparations of L.c. leaves, fruites and P.j. were well accepted in taste, color and odor. Although L.c. fruit gruel, L.c. cream soup and P.j. saute were evalulated as less acceptable, their sensory scores were in 3.6∼5.4 which were not undesirable. The newly developed cooking recipes of L.c. fruits and leaves showed better scores in color and texture, P.j. in texture and odor.

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이혜수

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오명숙 역 , 중빈신자 中濱信子 , Nakahama Nobuko

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임숙자 역 , , Margy Woodburn

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임숙자 역 , , Margy Woodburn

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임숙자 역 , , Margy Woodburn

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