김영아 , 김현숙 , 정명준 Young A Kim , Hyun Sook Kim , M . J . Chung

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To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R²=0.99). The components of Korean traditional soy sauce divided into 3 clusters, and each group is characterized as formol nitrogen, salt and total nitrogen content by cluster analysis. Main amino acids of Korean traditional soy sauce were alanine, glutamic acid, leucine and valine.

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김영아 , 김현숙 Young A Kim , Hyun Sook Kim

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The survey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically. But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples were selected from `Kyung-In` area. The sensory characteristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were prefered. By stepwise regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R²=0.94). And total nitrogen content was highly correlated with overall acceptability (r=0.91.).

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백재은 , 주나미 , 심영자 , 전희정 Jae Eun Paik , Na Mi Joo , Young Ja Sim , Hui Jung Chun

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This study attempted to examine the effect on sensory characteristics and physiochemical properties of Grape jelly in various volume of adding carrageenan. The pH of Grape extract was 3.98. The viscosity was increased and the turbidity was decreased according to the increase concentration Grape jelly. The sensory evaluation of Grape jelly was the best with the ratio 0.5% carrageenan. The sensory evaluation of Grape jelly mold salad showed that the most preferable jelly was the one made by 0.9% carrageenan and 40% fruits(apple, orange and sweet persimmons).

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김종숙 , 고무석 , 최옥자 Jong Suk Kim , Moo Seok Koh , Ok Ja Choi

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Egg yolk oil was obtained from a roasting and pressure egg yolks obtained from cage system, open barn system, respectively. Lipids in egg yolk oil were extracted with a mixture of chroform: methanol (2:1, v/v) and fractionated into neutral lipid, glycolipid and phospholipid by silicic aicd column chromatography. Lipid components of each fraction were determined by thin layer chromatography (TLC). The results were summarized as follows: lipid content of egg yolk from each cage system (A) and open barn system (B) was 31.05% and 33.34%, and the lipid is made up of neutral lipid 76.60%, 71.23%, glycolipid 3.95%, 5.03% and phospholipids 19.45%, 23.74% respectively. Triglycerides (A: 59.3%, B: 56.3%) were the major components among the neutral lipids; monoglycerides, diglycerides, free sterols, and free fatty acids were the minor copmonents. The major components of the glycolipids were digalactosyl diglycerides (A: 98.3%, B: 97.8%), the other components were cerebrosides. The major components of the phophoslipids were phosphatidyl choline plus phosphatidyl serine (A: 58.6%, B: 59.8%) the other components were lecithin plus sphingomyelin.

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박영선 , 서정식 Young Sun Park , Chung Sik Suh

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Jeungpyun products prepared with different fermentation time (0-10 hours) were analyzed to study phenomena occurred during steaming of Jeungpyun dough. The tendencies of changes in chemical properties of Jeungpyun products according to the fermentation time were similar to those of Jeungpyun dough. Titratable acidity, lactic acid, total sugar content, reducing sugar content, soluble protein and total content of free amino acid of Jeungpyun product decreased while its pH increased somewhat, during steaming compared with those of Jeungpyun dough. Especially reducing sugar decreased greatly.

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이혜상 , 이경신 Hye Sang Lee , Kyung Shin Lee

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This study was to seek menu model in usual dishes to guarantee the optimum salt intake considering the optimum gustation of salt surveyed on Korean adults. First, a pilot test was practiced using rice gruel to determine the criteria and a meaningful interval of salt concentration. Based on the criteria and interval so determined, a test was performed to seek the optimum gustation of salt concentration in usual diets. Subject group for the above tests was university students living in Kyung-Book area. The results were as follows: 1. Mode value of the optimum gustation of salt was 0.5% and the received threshold difference of salt was 0.2% in the pilot test. 2. Mode values of the optimum gustation of salt in a la carte, soups and stews were lower than those of other side dishes. 3. But the portion size of a la carte, soups and stews is much larger than that of other side dishes, so that a la carte, soups and stews are sources of relatively larger amount of salt than other side dishes. 4. Considering the recommended optimum salt intake, it is desirable to reduce the amount of stock in soups and stews and to select fried food or salad more frequently.

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박찬성 Chan Sung Park

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Oyster (Crassostrea virginica) and Weakfish (Cynoscion regalis) were stored at 6, 0, -4 and -20℃ for up to 45 days and examined for changes in microflora. Aerobic plate counts (incubated at 21℃) were performed at selected times during storage and 495 isolates (255 isolates from oyster and 240 isolates from Weakfish) were randomly selected from the plates during the storage. Before the storage of the fishes, viable counts of oyster were 4.9×10^5 CFU/g of meat and those of Weakfish were 1.5×10^4 CFU/㎠ of skin. Microflora of oyster before storage, the major isolates identified as Pseudomonas spp. (67%) and Vibrio spp. (20%). Pseudomonas III/IV-H and Flavobacterium/Cytophaga were predominant genus in the microflora of oyster during cold storage at 6, 0, -4 and -20℃. The composition of the microflora of Weakfish before storage, Acinetobacter (40%) and Moraxella (33%) were the major species, with Pseudomonas and Vibrio constituting a small percentage of the total isolates. The microflora shifted to predominantly Pseudomonas spp. during storage at 6, 0 and -4℃, making up from 60 to 100% of isolated strains. During frozen storage, the percentage of isolates identified as Moraxella increased to 40-60% of the total isolates. During cold storage, halophilic bacteria (Pseudomonas III/IV-H and Vibrio) were predominant in oyster while nonhalophilic bacteria (Pseudomonas III/IV-NH and Moraxella) were predominant in Weakfish. Vibrio spp, were higher in oyster than in Weakfish. Listeria spp. were not isolated but unidentified β-hemolytic bacteria were islolated from both of the fishes during cold storage.

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임희정 , 염초애 Hee Jung Lim , Cho Ae Yum

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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. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly, TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

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오영주 , 황인주 , 고영환 Young Ju Oh , In Ju Hwang , Young Hwan Ko

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The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300g: rice 45g: water 900㎖: sesame oil 15㎖: salt 5g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5%. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

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홍완수 , 김혜진 , 류경 Wan Soo Hong , Hye Jin Kim , Kyung Ryu

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Food waste is an inverse measure of consumer acceptability of the food as served and hence a potential determinant of food quality. The plate waste of patients was examined by a visual method at one hospital. Patients were asked to record after each item on their menu the amount consumed in quantitative terms: None, 1/4, 1/2, 3/4, all. The survey showed that 65% of all patients surveyed left some of their food during hospitalization. Mean wastes for soups and meat side dishes were found to be larger than those for cooked meals and vegatable side dishes. At the same time, a questionnaire survey was used to determine the view of patients of key aspects of the hospital foodservice system. The majority of patients surveyed left their cooked meal because of low appetite, whereas patients indicated that `Food is not tasty` was the primary reason for leaving soups and other side dishes. `Satisfaction scores were significantly correlated with the patients` age and appetite at the time.

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임희정 , 신승미 , 최윤정 , 권혜순 , 염초애 Hee Jung Lim , Seung Mi Shin , Yun Jung Choi , Hae Soon Kwon , Cho Ae Yum

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This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Nabak-kimchi during 33 day fermentation. Nabak-kimchi with the various levels (0, 2, 4, 6%) of fresh ginseng were fermented at 4℃. During the fermentation, pH was lowered in all Nabak-kimchi samples and pH of Nabak-kimchi added fresh ginseng was a little lower than that of Nabak-kimchi without fresh ginseng. Acidity increased continuously during the entire fermentation. Saltiness was maintained at 1.60-1.67% levels during the whole fermentation. Total vitamin C contents increased drastically on the first day of fermentation and decreased after the first day and then increased during 21-24 day fermentation. Total bacteria increased rapidly at the beginning of fermentation and reached its maximum number on 6th day of fermentation and then decreased slowly. Total bacteria of Nabak-kimchi added fresh ginseng was highly maintained during the entire fermentation periods. As a result of the sensory evaluation, Nabak-kimchi added 4% fresh ginseng was the most palatable one.

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양미영 , 손정우 , 염초애 Mi Young Yang , Jung Woo Son , Cho Ae Yum

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The purpose of this study was to investigate optimum cooking and ingredient mixing ratio of Jeonbok- and Obunjaki-jooks. It is traditional in Cheju island to prepare Jeonbok-jook with viscera and to use Obunjaki instead of Jeonbok because of its abundance and economic advantage. Therefore, an attempt was made to search the optimum ingredient ratio, especially the amount of viscera in Jeonbok- and Obunjaki-jooks. By proximate analysis, Jeonbok and Obunjaki had the same nutritional composition, but the viscera of Obunjaki had more lipid than that of Jeonbok. All nutrients except to total sugars increased with the increase of meat and viscera in Jeonbok- and Obunjaki-jooks. However Obunjaki-jook showed the better protein quantity. In sensory evaluation, as meat ratio increased, the intensity of savory taste and overall acceptability increased. Jeonbok- and Obunjaki-jooks with 40% meat without viscera had the best savory taste and overall acceptability. Jeonbok- and Obunjaki-jooks with 4% viscera had better overall acceptability than those without viscera, regardless of meat ratio.

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황인주 , 오영주 In Ju Hwang , Young Ju Oh

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Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish oder, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica fragrans), garlic (Allium sativum), black pepper (Piper nigrum), lemon (Citrus limon) or sudachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating quality and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natsudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe javanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae fulvellum). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135g: tile fish stock 139㎖: wheat flour 450g: salts 10g. The mixture of curry powder (2.5g) and nutmeg powder (2.5g) was proved to be the most effective combinations for masking unfavorable fish oder. The optimal amounts of materials to be added to the prepared basic noodle were 25g citrus zest and 80㎖ citrus juice for citrus fruits noodles, and ca. 140g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5℃.

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양화영 , 표영희 , 안명수 Wha Young Yang , Young Hee Pyo , Myung Soo Ahn

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Camellia oil refined under laboratory conditions had a lower content of linoleic acid, higher oleic acid and lower iodine value than soybean oil. The oxidative stability of camellia oil from POV and AV was much higher than that of soybean oil during autoxidation. The acid values of both oils increased with frequency of frying whereas iodine value decreased. The significant decrease of iodine value of soybean oil compared to camellia oil is thought to be because more double bonds are present in soybean oil than in camellia oil. The result of sensory evaluation for taste, color, odor and total acceptance of potato chips fried with camellia, soybean and corn oil revealed that the potato chips prepared from camellia oil was the most favorable.

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장은희 , 표영희 , 안명수 Eun Hee Jang , Young Hee Pyo , Myung Soo Ahn

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Antioxidative activities of the extracts from Schizandra Chinesis Baillon (Omija) with various solvent were compared with some commercial antioxidants. AI (antioxidative index; induction period of oil containing extract/induction period of control oil) of Omija extracts from five kinds of solvents (MeOH, EtOH, BtOH, EA, PE) and other antioxidants were shown as following orders: 0.02% BHT > 0.05% EA > 0.05% MeOH > 0.05% EtOH > 0.1% EA > 0.05% PE > 0.05% BuOH >> 0.02% alpha-tocopherol. Antioxidative effects of 0.05% EA and 0.05% MeOH extracts during autoxidation (60±2℃) were higher than those of the other extracts but were not greater than that of 0.02% BHT. However, AI of EA and MeOH, EtOH extracts during thermal oxidation (180±2℃) were greater than that of BHT. The antioxidant effect of alpha-tocopherol showed no apparent difference or a prooxidant effect as compared with result of control.

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오세영

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성내경

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