Characteristics of Defatted Corn and Mung Bean Starch Gels 탈지옥수수와 녹두전분겔의 특성
이상금 , 황현식 , 신말식 Sang Keum Lee , Hyun Shick Hwang , Mal Shick Shin
12(1) 1-5, 1996
Title
Characteristics of Defatted Corn and Mung Bean Starch Gels 탈지옥수수와 녹두전분겔의 특성
이상금 , 황현식 , 신말식 Sang Keum Lee , Hyun Shick Hwang , Mal Shick Shin
DOI:
Abstract
The effects of defatting on sensory and instrumental characteristics of com and mung bean starch gels during storage were investigated. The untreated and defatted starch gels stored at room temperature for 24 hrs and 72 hrs. The sensory characteristics of defatted com starch gels were significantly different from untreated ones but the properties of defatted corn starch gels were similar to those of mung bean ones. Mung bean starch gels showed no changes in sensory characteristics by defatting. In the case of instrumental properties, there was highly significant in all characteristics between corn starch gels and mung bean starch gels, but firmness in defatted corn starch gel was similar as in mung bean starch gels.
Key Words
Inhibition of Vibrio parahaemolyticus by Ethanol in Tryptic Soy Broth and Some Fish Homogenates Tryptic Soy Broth 와 생선 Homogenate 에 첨가한 Ethanol 이 Vibrio parahaemolyticus 의 증식과 생존에 미치는 영향
박찬성 Chan Sung Park
12(1) 6-12, 1996
Title
Inhibition of Vibrio parahaemolyticus by Ethanol in Tryptic Soy Broth and Some Fish Homogenates Tryptic Soy Broth 와 생선 Homogenate 에 첨가한 Ethanol 이 Vibrio parahaemolyticus 의 증식과 생존에 미치는 영향
박찬성 Chan Sung Park
DOI:
Abstract
he survival and growth of Vibrio parahaemolyticus in cryptic soy broth(TSB), flounder homogenate and oyster homogenate with 0 or 5% of ethanol was tested at -20, 5, 35, 45 and 50℃. Growth pattern of V. parahaemolyticus was similar in TSB and flounder homogenate but slightly poor in oyster homogenate at 35℃. Growth occured at 5% ethanol, in TSB and flounder homogenate after a prolonged lag period but decreased in oyster homogenate during incubation at 35℃. TSB and fish homogenates containing 0 or 5% of ethanol were inoculated with 10^6-10^7 cells/㎖ of V. parahaemolyticus and cold or heat resistance of the cells were determined at -20, 5, 45 and 50℃. At 5℃, the viability in culture broth with 5% of ethanol or without ethanol was not vary with the culture broth. In the presence of 5% of ethanol at -20℃, cells of V. parahaemolyticus in flounder homogenate and oyster homogenate were more significantly inhibited than in TSB. The D-values for V. parahaemolyticus at 45 and 50℃ was significantly lower in oyster homogenate than in TSB and flounder homogenate with 5% of ethanol or without ethanol. The D-values in each culture broth without ethanol were 1.9-3.5 times of that value in each culture broth containing 5% of ethanol at 45 and 50℃.
Key Words
A Study of Dining Out Behaviours of Businessmen in Urban Regions 도시지역 직장남성의 외식 행동에 관한 연구
박금순 , 신영자 Geum Soon Park , Young Ja Shin
12(1) 13-19, 1996
Title
A Study of Dining Out Behaviours of Businessmen in Urban Regions 도시지역 직장남성의 외식 행동에 관한 연구
박금순 , 신영자 Geum Soon Park , Young Ja Shin
DOI:
Abstract
This study was to investigate dining behaviours of 420 businessmen living in urban regions (Taegu, Gumi, Young-Chon and Chang-Won) in Kyungbuk and Kyungnam. This survey was carried out by questionnaires. The results were summarized as follows; Among all respondents, dining out once a day was most frequent. Education (p < .05), age (p < .001) and marital status (p < .001) were significant. Socialization was the most frequent reason for dining out. In the choice of food, Korean food was the most frequent (68.1%). Taste (41.4%) was the most frequently cited reason for food selection followed by variety of food (18.8%) and price (8.8%). The respondents favorite foods were: Korean food; Doen Jang Soup (31.9%); Western food; Pork Cutlet (47.6%); Chinese food; Gan Ja Jang (31.2%); Flour-bared food; Kal Gook Su (55.4%), and Fast food; Ramen (26.4%). The most frequent choices of where to eat were the company cafeteria for lunch and Korean restaurant for dinner (p < .001). Responses to inquires concerning sanitation, facilities and service were mostly "normal". They wanted lower price (30.5%), a more variable menu (24.8%), and more vegetables and fruits (18.1%) in restaurant and cafeteria food. Age (p < .05) and marital status (p < .001) were statistically significant.
Key Words
Effects of stabilizers on the texture of Frozen yogurt 안정제첨가가 Frozen yogurt 질감에 미치는 영향
신원선 , 윤선 Weon Sun Shin , Sun Yoon
12(1) 20-26, 1996
Title
Effects of stabilizers on the texture of Frozen yogurt 안정제첨가가 Frozen yogurt 질감에 미치는 영향
신원선 , 윤선 Weon Sun Shin , Sun Yoon
DOI:
Abstract
The present study was attempted to investigate and to evaluate various hydrocolloids as a stabilizer in improving texture of the frozen yogurt. Four kinds of hydrocolloids used in this study were CMC (carboxymethyll cellulose), PGA(propylene glycol alginate), LMP(low methoxyl pectin), and the combination of LBG(locust bean gum) and GG(guar gum). The viscosity of frozen yogurt mixes did not show any significant differences among four samples at 5℃. However, as the temperature increased up to 50℃, theviscosity of frozen yogurt mixes containing CMC, LMP, PGA decreased drastically except frozen yogurt containing the combination of LBG＋GG. The overrun of frozen yogurt containing each hydrocolloid gradually increased and reached to about 53, 50, 54, and 35%, respectively, after 40 min of operating ice cream freezer. As the result of sensory evaluation in the texture of frozen yogurt and melt-down quality, the sample containing LMP was described as the most coarce & icy, crumbly, and sand-like characters. On the other hand, PGA sample was evaluated as not being icy, crumbly, but being chewy and soft in texture. However, any significant differences among four samples were not shown in melt-down quality.
Key Words
Studies on the Nutritional Status of Lunch - box of Middle Students in a Korean Rural - Sea Area 농어촌 지역 중학생 도시락의 영양 실태에 대한 조사 연구
조희숙 Hee Sook Cho
12(1) 27-33, 1996
Title
Studies on the Nutritional Status of Lunch - box of Middle Students in a Korean Rural - Sea Area 농어촌 지역 중학생 도시락의 영양 실태에 대한 조사 연구
조희숙 Hee Sook Cho
DOI:
Abstract
This study was examined the nutritional conditions of 250 students of middle school from March 5 to 8 in 1993, who are eating their lunch-box. This results were summarized as follows; The average height of the boy students is 156.9 cm. It is 98.6% of the standard height of middle school students. That of the girl students is 153.1 cm. It is 98.7% of the standard height of middle school students. The average weight of the boys is 49.3㎏ (98.6% of the standard) and that of the girls is 45.9㎏ (95.6% of the standard). The average weight of the staple of their lunch-box is 480g (boys) and 349.5g (girls). Among the subjects, 58.8% carry two side dishes, and they eat 36 kinds of side dishes, including kimchi usually cooked by roasting. The balanced diet based on the five basic food groups is almost impossible, especially they don`t eat sufficiently protein food and calcium food. All the nutrients except Vitamin A, C and Niacin, are below the Recommended Daily Dietary Allowances for Koreans. The rate of calorie of carbohydrate : fat : protein is 80.5 : 8.4 : 11.1 (boys) and 79.3 : 9.9 : 10.8 (girls). The 80% of total amount of calorie was from carbohydrate.
Key Words
Changes in Mineral Content in Several Leaf Vegetables by Various Cooking Methods 조리 방법에 따른 엽채류의 무기질 함량 변화
차민아 , 오명숙 Min A Cha , Myung Suk Oh
12(1) 34-39, 1996
Title
Changes in Mineral Content in Several Leaf Vegetables by Various Cooking Methods 조리 방법에 따른 엽채류의 무기질 함량 변화
차민아 , 오명숙 Min A Cha , Myung Suk Oh
DOI:
Abstract
This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of spinach, Chinese cabbage, and cabbage. It was shown that steaming and microwave heating were desirable methods for all three vegetables. Both the acceptability and the retention of mineral content were high when these methods were used. It was also shown that boiling more than 5 min. and pressure cooking were not appropriate for leaf vegetables since both the acceptability and the retention of mineral contents were low in those methods.
Key Words
Changes in Mineral Content in Several Root Vegetables by Various Cooking Methods 조리 방법에 따른 근채류의 무기질 함량 변화
오명숙 Myung Suk Oh
12(1) 40-45, 1996
Title
Changes in Mineral Content in Several Root Vegetables by Various Cooking Methods 조리 방법에 따른 근채류의 무기질 함량 변화
오명숙 Myung Suk Oh
DOI:
Abstract
This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of radish, potato and carrot. It was shown that microwave heating was desirable method in cooking radish on both the acceptability and the retention of mineral content. On the other hand, steaming and pressure cooking were found to be desirable methods for cooking potato. There were not so many differences in both the retention of mineral content and the acceptability of carrot by various cooking methods. The pressure cooking, which was not a proper method for leaf vegetables, could be applied to root vegetables without losing so many mineral contents.
Key Words
Cooking Characteristics and Firming Rate of Cooked Parboiled Rice 파보일미 ( Parboiled rice ) 의 이화학적 특성 - 3 . 파보일미 ( 추청벼 ) 의 취반 및 노화특성 -
이명선 , 조은자 Myung Sun Lee , Eun Ja Cho
12(1) 46-53, 1996
Title
Cooking Characteristics and Firming Rate of Cooked Parboiled Rice 파보일미 ( Parboiled rice ) 의 이화학적 특성 - 3 . 파보일미 ( 추청벼 ) 의 취반 및 노화특성 -
이명선 , 조은자 Myung Sun Lee , Eun Ja Cho
DOI:
Abstract
To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants (k) of parboiled rice samples. The glelatinization temperature of parboiled rice flour by DSC was more increased than that of raw rice flow. Gelatinized entalpy was decreased and gelatinization content (%SG: degree of starch gelatinization) was increased by parboiling process. In cooking tests, parboiled rices were harder than raw rice and softness (reciprocal of hardness) was greater PT30, PA, PL30 in turns the cooking time of the parboiled rice took longer 3-10 min than that of raw rice, PL30 took longer time than anyother rices. Cooking water of parboiled rices could be observed lighter turbidities than that of raw rice. Firming rate constants of cooked rice during storage 24 hours were generally decreased by parboiling-processing. The time constants, reciprocal of firming constants of cooked PL30 rice were 2 times slower than those of cooked raw rice.
Key Words
Studies on the Stability of Hen's Egg Yolk Immunoglobulins 난황 항체의 안정성에 관한 연구
이경애 Kyong Ae Lee
12(1) 54-59, 1996
Title
Studies on the Stability of Hen's Egg Yolk Immunoglobulins 난황 항체의 안정성에 관한 연구
이경애 Kyong Ae Lee
DOI:
Abstract
Immunoglobulins (IgY) were isolated from egg yolk of hens immunized with bovine serum albumin(BSA). The stability of anti-BSA IgY against heat and pH was investigated. Antibody activity was measured by enzyme linked immunosorbent assay. IgY was relatively heat-stable and most of the antibody activity remained after heating up 65℃ for 30 minutes. IgY was stable at pH 5-11. However, inactivation of IgY was observed below pH 4, or above pH 12. Inactivation of IgY proceeded rapidly at low pHs(pH 2-3). Most of the antigen binding activity was lost at low pHs probably because of some conformational changes.
Key Words
Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - 1 . Study on the Physicochemical and Sensory Characteristics of Glutinous rice Noti - 노티의 재료에 따른 이화학적 , 관능적 및 기계적 특성 연구 - 제1보 ; 찹쌀 노티의 이화학적 , 관능적 및 기계적 특성 연구 -
임희정 , 염초애 Hee Jung Lim , Cho Ae Yum
12(1) 60-73, 1996
Title
Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - 1 . Study on the Physicochemical and Sensory Characteristics of Glutinous rice Noti - 노티의 재료에 따른 이화학적 , 관능적 및 기계적 특성 연구 - 제1보 ; 찹쌀 노티의 이화학적 , 관능적 및 기계적 특성 연구 -
임희정 , 염초애 Hee Jung Lim , Cho Ae Yum
DOI:
Abstract
This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharifled with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6 hr saccharification time at 60℃. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.
Key Words
A Study of Famous Traditional Kimchi in Pusan and Near Pusan Area 부산 및 부산근교의 명가김치 발굴을 위한 연구
문갑순 , 송영선 , 전영수 Gab Soon Moon , Young Sun Song , Young Su Jeon
12(1) 74-81, 1996
Title
A Study of Famous Traditional Kimchi in Pusan and Near Pusan Area 부산 및 부산근교의 명가김치 발굴을 위한 연구
문갑순 , 송영선 , 전영수 Gab Soon Moon , Young Sun Song , Young Su Jeon
DOI:
Abstract
Chinese cabbage Kimchi is a traditional fermented food and a numerous variety of Kimchies are produced in Korea. Most of Kimchis are produced on a small scale in the home for individual household use and recipes of Kimchis are deeply embedded in the individual cultures. Chrrently, however, factory-produced Kimchi is becoming popular by industrialization and changes of life style. This study was conducted to find out recipes of traditional Kimchis which are known delicious in Pusan and its environs and to develop a Kimchi with high quality. The characteristics of Kimchi recipes surveyed in Pusan and its environs are as follow: 1) Large amount of red pepper, garlic and anchovy sauce was used, which made Kimchi hot and spicy. 2) Extracts of dried anchovy or shrimp, or pear and onion juice was used to mix red pepper power. 3) Selection of good quality of Chinese cabbage and red pepper was very important step to determine quality of Kimchi. Furthermore, a numerous variety of submaterials added in Kimchi may also contribute to the high quality of Kimchi. 4) Salt concentration of Kimchi was around 2%, which was lower than it was generally known. Through this survey, it was suggested that maintaining low salt content of Chinese cabbage during salting make Kimchi crispy and juicy.
Key Words
A Study of Korean Traditional Food , Fermented Food and Korean Traditional Holidays of Housewives Living in the Rural Area of Kang Won Do 강원 지역 농촌 주부들의 전통 식생활 습관에 관한 실태 조사 (2) - 자주 이용하는 전통음식 빈도와 시절식 및 전통 발효 음식 시행유무를 중심으로 -
김은실 Eun Sil Kim
12(1) 82-91, 1996
Title
A Study of Korean Traditional Food , Fermented Food and Korean Traditional Holidays of Housewives Living in the Rural Area of Kang Won Do 강원 지역 농촌 주부들의 전통 식생활 습관에 관한 실태 조사 (2) - 자주 이용하는 전통음식 빈도와 시절식 및 전통 발효 음식 시행유무를 중심으로 -
김은실 Eun Sil Kim
DOI:
Abstract
The housewives living in the rural area of Kangwondo were asked by using the questionaires about Korean traditional food, traditional fermented food, and traditional seasonal food enjoyed during traditional holidays. The results obtained are as follows; 1. Among Korean traditional foods, boiling rice, especially boiling rice and boiling mixed rice(70%) was the most frequently enjoyed. Hobakjook(17.1%) and popjook(10.5%) were enjoyed the most among jook. However, jook was not enjoyed as much as bab due to the difficulty of cooking method. 2. Doenjangkuk(94%) and mijokkuk(84.1%) which could be made easily and quickly were enjoyed most frequently among kuk, doenjangchigae(86.1%) and kimchichigae(78.1%) were enjoyed a lot among tchigae. 3. Gui was enjoyed a lot generally and kimgui(82.4%) and fishgui(78.1%) were enjoyed frequently. Especially, ojingogui was enjoyed most frequently compared with other areas. It is because squid is easily available in KangwonDo area. Hobakchon(51.8%) was enjoyed the most among Chon. 4. Pugochim(30.2%) among chim and kamjajorim(77.1%) among jorim were enjoyed the most due to the availability of pugo and kamja in the area. 5. Kongnamul(83.4%) and shigmuchinamul(66.3%) were enjoyed the most among namul. Chuinamul (28.7%) was the most frequently enjoyed among sannamul. 6. Kalkuksoo(69.8%) was the most frequently enjoyed ilpumfood. In addition, kalkuksoo(30.3%) and kamja ongsim(11.4%) which are traditional KangwonDo food, were enjoyed a lot. 7. For home party, Songp`yon(25.3%) and shik`ye(27.8%) were the most frequently enjoyed ricecake and korean beverage, respectively. 8. Korean traditional holidays in which traditional scasonal food was enjoyed, were in order of the New Year`s Day(97.9%), Chusok(95.6%), Sangwan(First Full moon day)(70.8%), Dong-ji(49.5%), Sambok (27.7%), Danoh(22.6%), and Hanshik(14.1%). Generally, Ipchun, Sam Jin`s day, Yudu, and Chilsok were not enjoyed. 9. Korean traditional fermented food enjoyed were in order of kimchi(98.2%), koch`ujang(96.4%), toenjang(89.4%), kanjang(86.8%), makjang(74.5%), and jang-a-chi(66.4%). Especially, Koch`ujang was made by themselves in almost all homes. The Korean traditional foods frequently enjoyed were investigated. We have to keep and develop our traditional food and its cooking method for our offsprings.
Key Words
Effect of the Additives on Choux Quality of Rice Flour 쌀가루 슈의 품질향상을 위한 첨가물의 효과
이선옥 , 김명애 Sun Ok Lee , Myoung Ae Kim
12(1) 92-98, 1996
Title
Effect of the Additives on Choux Quality of Rice Flour 쌀가루 슈의 품질향상을 위한 첨가물의 효과
이선옥 , 김명애 Sun Ok Lee , Myoung Ae Kim
DOI:
Abstract
This experiment was carried out to investigate the effective additives and amount of addition in order to improve the quality of chou made with rice flour. The four emulsifiers and four thickeners were used as the additives in this test. The chou was formed with rice flour without the additives. There were not significantly differences in the sensory evaluation between choux of rice flour of non-additives and the additives, but the emulsifiers treatment increased the expansion capacity of paste. Thickeners did not improve the quality of choux. The hardness of pastes were increased and the cavities in choux were not formed in addition of high amount of thickeners. The mixture of two kinds of emulsifiers, the mixture of emulsifiers and a thickener did not improve of choux quality compared to the addition of emulsifier. The best quality of chou was obtained from 0.6% of lecithin.
Key Words
Cooking Characteristics of Emulsifier - containing Oil - Degree of Oil Absorption and Spattering During Cooking , and Standard Recipe for Fried Foods - 일반 식용유와 기능성 식용유의 조리 특성 비교 - 흡유율 , 조리시 튀는 정도 , 표준 조리법 작성을 중심으로 -
문수재 , 오혜숙 , 이명희 Soo Jae Moon , Hae Sook Oh , Myung Hee Lee
12(1) 99-107, 1996
Title
Cooking Characteristics of Emulsifier - containing Oil - Degree of Oil Absorption and Spattering During Cooking , and Standard Recipe for Fried Foods - 일반 식용유와 기능성 식용유의 조리 특성 비교 - 흡유율 , 조리시 튀는 정도 , 표준 조리법 작성을 중심으로 -
문수재 , 오혜숙 , 이명희 Soo Jae Moon , Hae Sook Oh , Myung Hee Lee
DOI:
Abstract
The cooking characteristics of Hicook with lecithin and GMS as emulsifier were examined for effect on the reduction of oil levels in fried foods. Hicook and soybean oil were used in stir-frying and pan-frying, and in case of Hicook the weight of oil absorbed and spattered during cooking were significantly lower than in case of soybean oil. Next this study attempt to standardize the recipe for preparation of selected Korean foods, especially in regards of the amount of oil used during cooking. The foods studied were all used frequently in Korea, they inculded stir-fried vegetables, stir-fried rice, and pan-fried fish and soybean curd. The results showed that Hicook, even in a half amount, made it possible cooking food with good properties, and calorie content of cooked foods could be lowered considerably. The trained panelists evaluated sensory characteristics of foods, flavor, appearance, and overall acceptability. Sensory qualities of food prepared with Hicook were highly acceptable, and rated better than controls in flavor and overall acceptability. But because stir-fried food was accepted greasy and oily in customarily, the appearance was rated lower than comtrol. In summary, application of hicook offers means of lowering fat levels while keeping sensory quality good. The emulsifier in Hicook is responsible for reduction of oil content and improvement of quality of fried foods.
Key Words
A Study on the Reaction Rates of Maillard Browning Reaction of Dipeptides with Xylose Dipeptide 류와 당에 의한 Maillard 갈색화반응의 반응속도에 관한 연구
김희주 , 안명수 Hee Joo Kim , Myung Soo Ahn
12(1) 108-114, 1996
Title
A Study on the Reaction Rates of Maillard Browning Reaction of Dipeptides with Xylose Dipeptide 류와 당에 의한 Maillard 갈색화반응의 반응속도에 관한 연구
김희주 , 안명수 Hee Joo Kim , Myung Soo Ahn
DOI:
Abstract
The study was carried out to compare the reaction rate of Maillard browning reaction of 2 dipeptides (Leucylglycine, Tryptophylglycine) and 4 amino acids (Lysine, Glycine, Leucine, Tryptophan) with xylose heated for 0∼24 hours at 60∼100℃. 1. The color intensity of the browning mixture heated at 100℃ for 24 hours was the highest in tryptophanxylose, and in order to tryptophylglycine-xylose > lysine-xylose > leucylglycine-xylose > leucine-xylose > glycine-xylose. 2. The reaction rate constants (k) determined from the browning pigment concentrate with time were similar to the result of the color intensity, that is, the k were the highest in the tryptophan-xylose. 3. The residual amounts of dipeptides, amino acids and xylose in the browning mixture diminished as the browning temperature increase. 4. The activation energies (Ea) calculated from k were the highest in leucine-xylose (143.72 J/㏖), and the lowest in tryptophan-xylose (117.45 J/㏖). The range of Q_(10) values were 2.84∼3.58.
Key Words
A Sensory Evaluation of the Bitter Compounds from Ixeris dentata Nakai 관능검사를 통한 씀바귀의 쓴맛 연구
임숙자 Sook Ja Lim
12(1) 115-121, 1996
Title
A Sensory Evaluation of the Bitter Compounds from Ixeris dentata Nakai 관능검사를 통한 씀바귀의 쓴맛 연구
임숙자 Sook Ja Lim
DOI:
Abstract
Ixeris dentata Nakai (Compositae) is a perennial herb and the young shoots when prepared properly are edible as a bitter appetizing vegetable in the early spring. The whole plant has been used as a folk medicine in treating diabetes in Korea. As a part of our studies on bitter substances, we have investigated the bitterness of the plant through a taste-guided fractionation method. Bitter substances were extracted by the solvent fractionation and the bitterness was evaluated by 10 trained panelists consisted with graduate students of Dept. of Foods and Nutrition. It has been revealed that the bitter compounds were distributed throughout the extracting fractions and the higher intensity of the bitterness was seen in the n-BuOH fractions. The bitter compounds were subfractionated by the silica gel column chromatography and the bitterness was evaluated by the trained panelists. The subfractions which were indicated as the bitter compounds will be further studied to isolate the compounds. The H₂O fractions were grouped according to the molecular weight through the ultrafiltration and the group with 1,000 < m.w. < 30,000 was evaluated as the most intense bitter subfraction.
