Study of Physical Characteristics on the Kind , Amount of Sugar and Number of Kneading by Processing Method of Soybean Dasik 콩다식 제조시 당의 종류와 당의 양 , 반죽 횟수에 따른 물리적 특성 연구
박지현 , 우순임 Ji Hyun Park , Soon Im Woo
13(1) 1-6, 1997
Title
Study of Physical Characteristics on the Kind , Amount of Sugar and Number of Kneading by Processing Method of Soybean Dasik 콩다식 제조시 당의 종류와 당의 양 , 반죽 횟수에 따른 물리적 특성 연구
박지현 , 우순임 Ji Hyun Park , Soon Im Woo
DOI:
Abstract
The purpose of this study was to establish the most favorable processing method for soybean Dasik. Factors were kind of sugar (honey, syrup, oligo sugar), amount of sugar (50g, 60g, 70g) and number of kneading (20 times, 30 times, 40 times). Physical characteristics were measured by moisture content, color difference and texture. Moisture content was increased in order of honey, oligo sugar and syrup. Lightness of soybean Dasik was different with amount of sugar. The tendency of L value and b value were dominent by honey. Lightness, redness and yellowness had no difference with the kind of sugar and number of kneading. Hardness was not a significant factor. Springiness was significantly different by the kind and amount of sugar. Cohesiveness, gumminess and chewiness was influenced by the kind and amount of sugar, the interaction of kind and amount of sugar.
Key Words
A Study on Texture of Jeung - pyun According the Kinds of Rice 쌀 품종에 따른 증편의 조직특성에 관한 연구
김효진 , 이숙미 , 조정순 Hyo Jin Kim , Sook Mi Lee , Jung Soon Cho
13(1) 7-15, 1997
Title
A Study on Texture of Jeung - pyun According the Kinds of Rice 쌀 품종에 따른 증편의 조직특성에 관한 연구
김효진 , 이숙미 , 조정순 Hyo Jin Kim , Sook Mi Lee , Jung Soon Cho
DOI:
Abstract
The composition and polymeric structure of starch are the most important factors to determine the functional properties of rice. In an effort to relate the structural characteristics and its functional properties of starch in rice, molecular structural properties of starch from 6 rice cultivars were analysed. To relate the structure and function of starch the texture of Jeung-pyun made of rice were analyzed during retrogradation. The polymeric structure of rice starch was analyzed by debranching with isoamylase after gelatinization and fractionated with Sephadex G-75 gel filteration. The size fractionated debranched starch was categorized into four groups such as Fraction I, II, III and Intermediate Fraction depending in their max, The fractions with the max higher than 620㎚ were designated as Fraction I, while those in the range of 600∼620㎚ and 540∼600㎚ as the Inermediate Fraction and Fraction II, respectively. The Fractions with the max lower than 540 were described as Fraction III. The average degree of polymerization (DP) of the Fraction I was estimated to be higher than 200, and those of other fractions, i.e. the Intermediate Fraction I, Fraction II and III were 150, 45 and 25, respectively. The levels of Fraction I were varied from 11 to 35% of total sugar. The Fraction I showed the linear relationship with the amylse contents, and the Intermediate Fraction, which might contain the mixture of short chain of amylose and debranched long chain of amylopectin, were measured to be in the range of 2.7∼8.4%. The levels of Fraction II and III, both to be considered as the branches of amylopectin, were ranged 14.5∼23.6% and 39.7∼73.0%, respectively. The ratio of Fraction III to Fraction II describing the degree of branch or compactness of amylopectin was estimated to be around 4.0 for waxy varieties and around 2.0 for high amylose cultivars. With these results, it can be suggested that the degree of branch of the amylopectin may effect on amylose contents of starch or rice versa. To invertigate processing aptitude of different rice cultivars for the preparation of Jeung-pyun, its texture was analyzed by Instron, hardness, cohesiveness, elasticity, gumminess and chewiness of Jeung-pyun made of rice showed the significant relationship with the amylose content. Hardness was increased during retrogradation of product, but the relationship between hardness and amylose content due to not only difference in amylose content but also difference in structural characteristics of starch. In analysis of relationship between structure of rice starch and mechanical properties of Jeung-pyun during retrogradation elasticity did not show any relationship before retrogradation bur during retrogradation showed siginificant correlation. With these result, it can be suggested that the degree of branch of the amylopectin may effect on elasticity during retrogradation. However hardness, cohesiveness, gumminess and chewiness which were significant different before retrogradation, showed some correlation with structure of rice starch during retrigradation.
Key Words
The Study on the Storage Time of Jangduck - The Second Report , A Study on the Texture and Sensory Characteristics of Jangduck during Storage - 장떡의 저장성에 관한 연구 - 제2보 ; 저장기간에 따른 장떡의 조직특성과 기호도에 관한 연구 -
이숙미 , 염초애 , 조정순 Sook Mi Lee , Cho Ae Yum , Jung Soon Cho
13(1) 16-22, 1997
Title
The Study on the Storage Time of Jangduck - The Second Report , A Study on the Texture and Sensory Characteristics of Jangduck during Storage - 장떡의 저장성에 관한 연구 - 제2보 ; 저장기간에 따른 장떡의 조직특성과 기호도에 관한 연구 -
이숙미 , 염초애 , 조정순 Sook Mi Lee , Cho Ae Yum , Jung Soon Cho
DOI:
Abstract
This investigation was undertaken for the purpose of studying the quality and sensoryptability of Jangduck during storage containing various levels of glutinous rice flour. Composition of experiment Jangduck made with different components and contents. A standard samples of Jangduck were soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame＝100 : 10 or 20 or 30 : 30 : 10 : 5 : 2 (%) and measured acceptability by 15 days. Jangduck estimated for texture characteristics through acceptability. The acceptability of Jangduck was by both objective and subjective methods. Objective measures were made utilizing the Rheometer and Hunter colorimeter. Sensory evauated was done by a panel of 10 judges. The data analysis revealed following as for estimate of texture changes during storage by Rheometer, the hardness tended to increase as the addition level of glutinous rice flour and beef till 30 days. Hardness decreased slightly after 30 days of storage. Elasticity and cohesiveness tended to increase as the addition level of glutinous rice flour till 15 days and decreased slightly from 16 days to 60 days later. By color value of Jangduck, Lightness tended to increase as the addition level of beef during storage periods. Redness tended to increased as addition level of beef before storage and decreased 15 days later. Yellowness increasde than others from days later to 15 days later as the addition level of glutinous rice flour. The result of sensory evaluation revealed that C1 [soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame＝100 : 30 : 30 : 10 : 5 : 2(%)] produced the best quality in most sensory characteristics during storage.
Key Words
Hypoglycemic Effect of Fractions of Cassia tora Extract in Streptozotocin - Induced Diabetic Rats 결명자 분획물이 당뇨 유발 흰쥐의 혈당에 미치는 영향
임숙자 , 한혜경 Sook Ja Lim , Hye Kyoung Han
13(1) 23-29, 1997
Title
Hypoglycemic Effect of Fractions of Cassia tora Extract in Streptozotocin - Induced Diabetic Rats 결명자 분획물이 당뇨 유발 흰쥐의 혈당에 미치는 영향
임숙자 , 한혜경 Sook Ja Lim , Hye Kyoung Han
DOI:
Abstract
The hypoglycemic effect of fractions of methanol extract of Cassia tora was investigated in diabetic rats. Sprague-Dawley male rats weighing 180∼230g were divided into. 6 groups. Diabetes was induced in the male rats by intravenous injection of streptozotocin at a dose of 45㎎/㎏ dissolved in citrate buffer (pH 4.5). The diabetic animals then had plasma glucose concentration of above 300㎎/㎗. Fractions of methanol extract of Cassia tora were administered orally into the diabetic rats for 14 days after streptozotocin injection. The food intake and body weight gain were monitored and plasma levels of glucose, triglyceride, free fatty acid, HDL-cholesterol, cholesterol and ALT activity were determined. Levels of glycogen, cholesterol and triglyceride in liver were analysed. Weights of liver and kidney were lighter in all the fraction-administered groups than streptozotocin-control group. Plasma glucose level was significantly decreased by the administration of butanol fraction at 14 days. Plasma triglyceride levels were lower in chloroform, butanol and H₂O fraction-administered groups compared to streptozotocin-control group. Plasma cholesterol and HDL-cholesterol levels were not significantly different in all groups. Administrations of each of the four fractions have decreased plasma free fatty acid level, ALT activity and liver triglyceride levels in the diabetic rats. Liver glycogen levels in chloroform, butanol and H₂O fraction-administered groups were higher than streptozotocin-control group. It is suggested from the results that butanol fraction of methanol extract of Cassia tora may contain the antihyperglycemic compounds.
Key Words
A Study on the Plate Waste of the Elementary School Food Service 초등학교 급식의 잔식량에 관한 연구
박금순 , 민영희 Geum Soon Park , Young Hee Min
13(1) 30-39, 1997
Title
A Study on the Plate Waste of the Elementary School Food Service 초등학교 급식의 잔식량에 관한 연구
박금순 , 민영희 Geum Soon Park , Young Hee Min
DOI:
Abstract
The purpose of this study was to investigate food services and plate waste of the elementary school children in the urban, rural and suburban areas of Taegu and Kyoungpook province. Statisical data analysis was performed using the SPSS programs for Crosstabs analysis T-test, One-way Anova and Pearson`s correlation. The results were as follows: The serving size of rice was greater in suburban area than in rural and urban area by the physical estimation. The amount of soup given was the greatest in rural area. The rate of waste in soup was higher than that of rice. Among side dishes, plate waste rate of braised potato was the highest in rural, then suburban and urban area. There were significant differences (p < .001) among the schools in the three areas. Especially, plate waste rate of cucumber and cabbage salad was the highest in all three areas. Then finally the serving size and plate waste rate of `Kimchies` were the greatest in rural, then suburban and urban schools. There were significant differences in `spice pickled cabbage` (p < .001) and `spice pickled radish` (p < .01) among the three areas. Plate waste amounts of egg soup and pine mushroom soup in urban area were greatest. In rural area, side dishes except egg soup, cabbage salad and Kimchies had a greater amount of plate waste. In suburban areas, there were smaller plate waste amount in rice, but plate waste amounts of pine mushroom soup and beef soup were great. Plate waste rate of rice and `Kimchies` by children`s rating estimation were significantly higher in rural than suburban and urban areas. There were no significant differences in plate waste rate of the given food except braised chicken (p < .001), soup (p < .001) and `Kimchies` (p < .O5) between the physical estimation and the children`s rating estimation. Increased satisfaction on food service in most menus resulted decreased plate waste rate. There was a significant degree of satisfaction on the amounts of food served.
Key Words
Effect of Preparing Conditions on the Absorbed Oil Content of Yackwa 약과의 제조 조건이 유지 흡수량에 미치는 영향
유미영 , 오명숙 Mi Young Yoo , Myung Suk Oh
13(1) 40-46, 1997
Title
Effect of Preparing Conditions on the Absorbed Oil Content of Yackwa 약과의 제조 조건이 유지 흡수량에 미치는 영향
유미영 , 오명숙 Mi Young Yoo , Myung Suk Oh
DOI:
Abstract
This study was conducted in order to determine the effect of preparing conditions(refrigerating and freezing of dough, dough size, frying temperature, kneading degree and ingredient amount) on the dehydration, absorbed oil content and sensory characteristics of Yackwa. There were no significant differences on the dehydration, absorbed oil content and sensory characteristics between the control Yackwa and those prepared by refrigerating and freezing of dough. In the dough size (large, medium, small), dehydration and absorbed oil content was increased as the size became smaller. It was shown that overall acceptability was high in medium size Yackwa. There were no significant differences on the dehydration of Yackwa under various frying temperature and kneading degree. On the other hand, absorbed oil content of Yackwa was decreased as the frying temperature became higher and kneading degree increased. Dehydration of Yackwa was increased as the amount of sesame oil, honey and sozu increased. There were no significant differences on the absorbed oil content of Yackwa as the amount of sesame oil increased. The absorbed oil content was increased as the amount of honey increased, whereas the absorbed oil content decreased as the amount of sozu increased. Shininess, softness, brittleness and oily taste was increased as the absorbed oil content increased in sensory evaluation of Yackwa prepared by different frying temperature, kneading degree and ingredients amount. It was shown that above preparing conditions affected the absorbed oil content and sensory characteristics of Yackwa.
Key Words
Hypoglycemic & Hypotensive Effects of Polygonatum odoratum Consumption in Non - Insulin Dependent Diabetes Mellitus Patients 둥굴레 ( Polygonatum odoratum ) 섭취가 인슐린비의존형당뇨병 ( NIDDM ) 환자의 혈당과 혈압에 미치는 영향
임숙자 , 김평자 Sook Ja Lim , Pyeoung Ja Kim
13(1) 47-55, 1997
Title
Hypoglycemic & Hypotensive Effects of Polygonatum odoratum Consumption in Non - Insulin Dependent Diabetes Mellitus Patients 둥굴레 ( Polygonatum odoratum ) 섭취가 인슐린비의존형당뇨병 ( NIDDM ) 환자의 혈당과 혈압에 미치는 영향
임숙자 , 김평자 Sook Ja Lim , Pyeoung Ja Kim
DOI:
Abstract
The hypoglycemic and hypotensive effects of Polygonatum odoratum in non-insulin dependent diabetes mellitus (NIDDM) patients were investigated in this study. Sixty five NIDDM patients were divided into two groups: hospital diet (HD), Polygonatum odoratum diet (PD). HD group was provided with the diabetic diet used in a hospital and PD group consumed the Polygonatum odoratum added to the HD. The index of obesity, the level of fasting blood pressure (systolic and diastolic), fasting and postprandial blood glucose of NIDDM patients of the PD group were significantly lowered afrer the experimental period of 4 weeks. The levels of the plasma glucose, lipid and index of obesity was measured. The tendency of elevating the level of HDL-cholesterol and lowering the levels of triglyceride, LDL-cholesterol and total cholesterol were also noticed in NIDDM patients of the PD group. The results showed that Polygonatum odoratum could be an important dietary source to control hyperglycemia and hypertension and that the plant could be recommended as a preventive or therapeutic agent for NIDDM patients.
Key Words
Isolation and Identification of Antimicrobial Compound from Sancho ( Zanthoxylum Schinifolium ) 산초로부터 항균성 화합물의 분리 및 동정
김순임 , 한영실 Soon Im Kim , Young Sil Han
13(1) 56-63, 1997
Title
Isolation and Identification of Antimicrobial Compound from Sancho ( Zanthoxylum Schinifolium ) 산초로부터 항균성 화합물의 분리 및 동정
김순임 , 한영실 Soon Im Kim , Young Sil Han
DOI:
Abstract
Antimicrobial activity of Sancho (Zanthoxylum schinifolium) was investigated. Methanol extract of dried Sancho was fractionated to hexane, chloroform, ethylacetate, butanol, and aqueous fractions. Chloroform fraction among these fractions showed the highest inhibitory effect on the microorganisms such as Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Lactobacillus plantarum at 1000 ㎍/㎖. Chloroform fraction was further fractionated into 4 fractions by silica gel column and thin layer chromatography (TLC). The fraction 3 on TLC exhibited the highest antimicrobial activity. In the 2nd fractionation, subfration 2 was identified as hexadecanoic acid by MS, ¹H-NMR and IR.
Key Words
Comparison of Some Characteristics Relevant to Rice Bread Processing between Brown and Milled Rice 백미와 현미 쌀빵의 특성 비교
강미영 , 최영희 , 최해춘 Mi Young Kang , Young Hee Choi , Hae Chune Choi
13(1) 64-69, 1997
Title
Comparison of Some Characteristics Relevant to Rice Bread Processing between Brown and Milled Rice 백미와 현미 쌀빵의 특성 비교
강미영 , 최영희 , 최해춘 Mi Young Kang , Young Hee Choi , Hae Chune Choi
DOI:
Abstract
The experiments of rice bread processing were carried out to compare the varietal difference in processing adaptability to rice bread between brown and milled rice flour, and to analyze the interrelations among chemical properties of rice grain and some characteristics relevant to rice bread processing and quality. There was varietal difference in adaptability to rice bread processing in both brown and milled rice, but there was not significant adaptability differrence between brown and milled rice flours to rice bread processing. However, there was remarkable adaptability difference between brown and milled rice flours to rice bread processing in some rice varieties. Three high-amylose rices AC 27, IR 44, Suweonjo showed high quality of milled rice bread among tested rice materials. Brown rice revealed better adaptability to rice bread processing compared with milled rice in all varieties except the above three varieties. Especially, the glutinous rice Hangangchalbyeo failed to normal formation of rice bread from milled rice flour, but it showed the successful formation of rice bread from brown rice flour. The interrelations among chemical components of rice grain and some charateristics relevant to rice bread processing and quality exhibited quite different tendency between brown and milled rices. In the case of rice bread processing by brown rice flour, the larger volume expansion of dough during fermentation made the more springy rice bread and the more moist rice bread showed the more soft and cohesive physical property. In the case of rice bread processing by milled rice flour, the lower protein of rice flour was closely associated with the more moistness of rice bread and the higher lipid led to the more uniformal air pore distribution, the smaller pore size and the lower springiness of rice bread. Also, the larger volume expansion of dough during fermentation made the better loaf formation and the larger pore size of rice bread. The better loaf formation of rice bread revealed the softer hardness and the lower chewiness, and the lower springiness was closely correlated with the more uniformal size distribution of air pore and the smaller pore size in rice bread.
Key Words
Effects of the Types and Concentrations of Sugars on the Physicochemical and Sensory Characteristics of Soy Milks during Storage 당의 종류와 농도가 두유의 저장 중 물리화학적 및 관능적 성질에 미치는 영향
이정은 , 이숙영 Jeong Eun Lee , Sook Young Lee
13(1) 70-77, 1997
Title
Effects of the Types and Concentrations of Sugars on the Physicochemical and Sensory Characteristics of Soy Milks during Storage 당의 종류와 농도가 두유의 저장 중 물리화학적 및 관능적 성질에 미치는 영향
이정은 , 이숙영 Jeong Eun Lee , Sook Young Lee
DOI:
Abstract
This study was performed to examine the changes in pH, viscosity, emulsion capacity, emulsion stability, and sensory characteristics during 21 day storage of soy milks prepared by the addition of the different kinds (glucose, fructose, sucrose) and concentrations (5%, 7%, 10%) of sugars. The pH values of all sugar added samples and control were 7.19∼7.40, which belong to the range of good suspension stability. The viscosity values of all sugar added samples were higher than that of control, and those of 7% and 10% fructose added groups and 5% sucrose added group increased during storage. While the emulsion capacity values of all sugar added samples were significantly higher than that of control, those of 7% sugar added groups were the highest. During storage, the emulsion capacity decreased rapidly during the first 7 days, but after then decreased gradually. The emulsion stability values of all sugar added samples were higher than that of control, especially those of all fructose added samples were the highest. The emulsion stability of all sugar added samples increased during the first 7 days, but after then decreased. Sensory evaluations, the scores of sweet taste, roasted nutty taste, color, overall quality of fructose added samples were the highest. According to the above results, the emulsion capacity of 7% sugar added samples were the highest, and emulsion stability and all sensory characteristics of fructose added samples were the best. Therefore, it was thought to be the most desirable to prepare soy milks by the addition of 7% fructose.
Key Words
Texture Characteristics of Soybean - Curds Prepared with Different Coagulants and Compositions of Soybean - Curd Whey 응고제를 달리하여 제조한 두부의 텍스쳐 특성과 두부순물의 성분
이선미 , 황인경 Sun Mee Lee , In Kyeong Hwang
13(1) 78-85, 1997
Title
Texture Characteristics of Soybean - Curds Prepared with Different Coagulants and Compositions of Soybean - Curd Whey 응고제를 달리하여 제조한 두부의 텍스쳐 특성과 두부순물의 성분
이선미 , 황인경 Sun Mee Lee , In Kyeong Hwang
DOI:
Abstract
To determine the optimum coagulants concentrations for preparing soybean-curds, the transmittance of soybean-curd whey using spectrophotometer has been measured. The textural properties of soybean-curds were examined by texture analyzer and sensory evaluations. The general components, oligosaccharides and amino acids in soybean-curd wheys were analyzed. Protein patterns of soybean-curd wheys comparing with soyflour and soymilk were investigated. By texture analyzer, hardness, cohesiveness, springiness, and gumminess of CaCl₂ soybean-curd, MgCl₂soybean-curd were higher than those of CaSO₄soybean-curd and GDL soybean-curd. In the sensory evaluations, CaSO₄ soybean-curds and GDL soybean-curds were smoother and moister than others. Glutamic acid and aspartic acid were the first two abundant amino acids in three kinds of soybean-curd wheys, but arginine was the most abundant amino acid in GDL soybean-curd whey. Total sugar content of soybean-curd wheys were about 12-13 g/ℓ, and the main sugars among 5 kinds of sugars were sucrose and raffinose. Electrophoresis using SDS-PAGE showed that glycinin and β-conglycinin, the main proteins of soybean appeared in soy flour and soymilk, and only low molecular weight subunits appeared in soybean-curd wheys.
