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

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Abstract

Egg yolk oil was obtained by roasting and pressing egg yolks of hen`s egg breeding on the open barn system and the cage system, respectively. Lipids in egg yolk oil were extracted with a mixture of chloroform and methanol (2:1, V/V), and fractionated into neutral lipid, glycolipid, and phospholipid by silicic aicd column chromatography. Fatty acid composition of each fraction was determined by gas chromatography. The major fatty acids of total lipids and neutral lipids are in sequence of oleic acid, palmitic acid, and linoleic acid. The major fatty acids of the glycolipids are palmitic acid, oleic acid, stearic acid, and lauric acid successively. The major fatty acids of phospholipids are oleic acid, lauric acid, and palmitic acid consecutively. About the fatty acids composition of egg yolk oil in the open barn system, the contents of saturated fatty acid are lower and the contents of unsaturated fatty acid are higher than that of the case system. The contents of unsaturated fatty acid in egg yolk oil is higher than that of saturated fatty acid in total lipids and nutral lipids. Unsaturated fatty acid/saturated fatty acid of egg yolk oil in the open barn system is higher than that of the cage system in glycolipids and phospholipids.

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정현정 , 권훈정 Hyun Jung Chung , Hoon Jeong Kwon

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Ethyl carbamate is an animal carcinogen and a by-product of fermentation. Since the highest level of ethyl carbamate was found in a traditional soy sauce sample in the previous study, soysauce was prepared in varying experimental conditions with three kinds of meju originated from different area of the country to investigate the factors affecting ethyl carbamate formation. The sample analysis methods included a semi-purification with solid-phase extraction and detection by GC-MS at SIM mode using m/z 62 fragmention. Among the investigated factors, which includes source meju, brining length, salt content, irradiation of visible light during brining or storage, and storage length, source meju and storage length showed most profound effect on the formation of ethyl carbamate. Irradiation of visible light for 12 hours a day during storage lowered the concentration of ethyl carbamate compared to the soysauce kept in the dark. Meanwhile irradiation during the brining as well as the degree of salt contents showed no effect.

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정복미 , 임상선 , 김은실 Bok Mi Jung , Sang Sun Lim , Eun Sil Kim

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The housewives living in the rural area of Chunnam, Yosu were asked by using the questionaires about Korean traditional food habits. The results are obtained as follows: 43.1% of the respondents were 50 to 59 years old, 38.1% of them had primary school education and 57.5% of them lived with husbands and children. 40.6% of them had 3∼4 family members. 30% of them earned 5 to 8 million won yearly; 99% of them liked boiled rice, especially plain boiled rice (63.1%) and mixed boiled rice (36.9%). The most liked food was Doenjangkuk (59.4%), Doenjangchigae (61.9%), Kimgui (30.1%), Pugochim (15.6%), Hobakchon (26.2%), Kongjaban (25.6%), Kongnamul (50.6%), Raw fish (23.7%); and They enjoyed Shirudock (16.9%) and Sickhae (60.6%) as dessert.

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박찬성 Chan Sung Park

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The effect of low concentrations of allspice (Pimenta dioica L.) in culture broth as an antibacterial agent against Escherichia coli O157 : H7 and Staphylococcus aureus 196E was tested at 35, 5 and -20℃. Tryptic soy broth (TSB) containing 0-2% (w/v) of allspice was inoculated with 10^5-10^6 cells/㎖ of E. coli and S. aureus and incubated at each temperature. The growth of E. coli was not inhibited at 0.1-1.0% allspice and growth occured at 2% allspice but only after a prolonged lag period. Growth of S. aureus was inhibited with increasing concentration of allspice at 35℃. Growth of S. aureus occured at the presence of 0.1-0.3% allspice but the viability of S. aureus at 0.5-2.0% allspice was decreased during storage at 35℃. During refrigerated storage at 5℃, inhibition of E. coli and S. aureus was increased with the progress of time and increasing spice concentration. During frozen storage at -20℃, antibacterial activity of allspice against E. coli was increased with increasing storage time and spice concentration while that activity against S. aureus was effective during early period of storage. There was no major changes in population of S. aureus in TSB with different concentration of spice frozen at -20℃. Viable counts of E. coli and S. aureus at 0.1% of allspice was less than that of control during frozen storage.

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양일선 , 이보숙 , 한경수 , 채인숙 Il Sun Yang , Bo Sook Yi , Kyung Soo Han , In Sook Chae

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Conventional foodservice system has been the most prevalent system across the country. However, all the elementary students throughout the country is not being provided with school lunch program because of the restriction on equipping school foodservice facilities. So commissary foodservice system was introduced to school lunch program in 1991. This study was designed to evaluate condition of existing major equipment including volume, probable useful life, and frequency of use and determine equipment improvements on conventional and commissary school foodservice systems. A questionnaire was developed and mailed to 87 dietians of conventional and 46 dietians of commissary school foodservices in Kyunggi-do. Response rates were 89.7% and 91.3%, respectively. Approximately one third of commissary foodservices were converted from conventional to commissary. Only 52.6% of conventional and 53.5% of commissary foodservice facilities/equipments have been desirable in quality and quantity. Capacity, funcitional ability, using frequency, and relationship with efficient work management were analyzed according to school foodservice system. Content analysis was conducted regarding to dietitians opinions on foodservice facilities/equipment.

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박영선 Young Sun Park

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The study was surveyed to evaluate the foodservice program. The survey was conducted based on instrument which was developed by reviewing previous research. The instrument was provided to 60 nutritionists at the elementary schools in Taegu area. The data include 4 major parts of task performance rate, delivery and service, menu management, and satisfaction of foodservice facilities. Data obtained from survey are analyzed by SPSS program. These results show that the performance rates of determination of nutritional needs and menu planning is high to 98.3% both and 23% of nutritionists don`t perfomed nutrition education.

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이희섭 Hee Seoup Rhee

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The purpose of this study was to investigate total life habits of male and female adult through questionaire. Questionaire was composed of items such as perception of body shape, food habits, preference habits, the concern of the health and weight control. For this study, the subjects were divided into three groups like lowweight group, standard-weight group, over-weight group according to their body shape. The results can be summarized as follows: 7.9% of the subjecets were included in low-weight group, 55.2% in standard-weight group, 36.9% in over-weight group. The subjects perception of ideal body shape was significantly different from that of actual body shape. Males were more satisfied with their body shape than females. Most of females were unsatisfied with present their body shape and prefered slim and long body shape. Males, specially low-weight group, had adherence to smoking, alcohol and health food compared with the other groups. Food habits of males were considered to be fair compared with those of females. Meal amounts of over-weight group were significantly higher than those of the others. Low-weight group took more snacks and took a stong dislike of food. Males exercised hard and thought their health status to be fair. Low-weight group of males and standard-weight group of females considered their health status to be bad. 69% of the subjects were concerned about weight control. Low-weight group of males had a desire to gain weight while most of females had a desire to lose weight.

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신애숙 , 고기철 Ae Sook Shin , Ki Chul Ko

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This study was carried out to get an information on hotel Cook. We need to have a data, information and knowledge on Cook to improve a culinary art training program and working environment. This study was surveyed by 203 Cook to work for deluxe hotels at Bomun, Kyongju. The results were summarized as follows. 1. The great part (81.8%) of the Cook were a male, a half (53.2%) of the Cook were in their twenties or thirties. In academic background, 56.7% of the Cook graduated from senior high school and in career background, 44.4% of the Cook had under 5 years at food enterprise. 2. The almost of the Cook (83.3%) worked with restaurant for 8∼9 hours/day and 66.3% of the Cook earned a million won in a month. The higher grade Cook worked longer hours and earned more money than a lower grade one. 3. The most popular workplace of the male Cook were Western style restaurant, but one of the female Cook were a Korean style restaurant. 4. The Cook have 0.9 unit Cook qualification per one person and the most popular Cook qualification were a Western style culinary art. 5. A half of the Cook asserted their expert skill in Western style Cook, and a third Cook asserted their expert skill in Korean style Cook. 6. A great part of the Cook was unsatisfied with pay (49.2%), work envirnment (16.6%), human relation (10.4%), and if they have a chance of workplace transfer, 38.8% of the Cook wished to manage their one restaurant. 7. 66.5% of the Cook had a workplace transfer more than a time. The higher grade Cook had more chance to change workplace. Almost of the Cook had no chance to study a culinary art at overseas.

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이경애 Kyong Ae Lee

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Yolk immunoglobulins (yIgG) from hen`s egg were purified. To investigate the stability of yIgG to digestive enzymes, the changes of antigen binding activities (ABC) after in vitro proteolysis were examined by competitive ELISA. After 30 min exposure to pepsin, the ABC of yIgG was lost. However, comparing with native yIgG, the ABC of pepsin digested yIgG was decreased, but considerable amount of ABC was remained after 30 min exposure to pepsin in 50% saccharose solution. Therefore, the stability of yIgG to pepsin digestion was improved by the addition of saccharose to yIgG solution. The ABC of yIgG was considerably remained after exposure to trypsin and chymotrypsin for 8 hr. YIgG showed especially good stability to chymotrypsin proteolysis.

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이진실 , 안령미 , 최희숙 Jin Sil Lee , Ryoung Me Ahn , Hee Sook Choi

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The contents of ergocalciferol (vit D₂) and cholecalciferol (vit D₃) in mushrooms (Lentinus edodes, Agaricus bisporus, Pleurotus ostreatus, Flammulina velutipes, Auricularia auricular, Gyopora esculenta, Romaria botrytis, Coriorus versicolar, Ganoderma lucidum) were determined by high-performance liquid chromatography (HPLC), using external standard method. The methods included saponification, extraction, drying, filtering and quantification with analytical HPLC (Waters Inc.). The contents of Vit D₂and D₃found in different mushroom species. A. auricular, and L. edodes contained high amounts of vit D, 167.8, 72.6 ㎍/100 g of edible portion, respectively. On the other hand A. bisporus showed the lowest contents of vit D among analyzed mushrooms.

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문갑순 , 송영선 , 이치간 , 김성경 , 류복미 , 전영수 Gap Soon Moon , Young Sun Song , Chee Gan Lee , Sung Kyoung Kim , Bog Mi Ryu , Young Soo Jeon

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To investigate the salinity of Kimchi and subjective perception of salinity on Kimchi in Pusan area, questionaire and sampling of Kimchis was performed twice during summer and winter, 1996 and 1997. Most of subjects attend in this survey were in their thirties and fourties, graduated from high school and their monthly income was in the range of one million to two million won. Above 90% of subjects live in Pusan and Kyung-nam area and most of them learned how to make Kimchi from their mother and believed that the salinity of home-made Kimchi is constant through the year. The survey on the subjective perception of salinity of summer Kimchi showed that salinity of Kimchi perceived as less salty was 2.46±0.24% by housewives and 2.57±0.23% by their family members, salinity of summer Kimchi perceived as appropriate was 2.61±0.51% and 2.65±0.57%, salinity of Kimchi perceived as salty was 2.77±0.61% and 2.62±0.47%, respectively. These data shows that salinity and subjective perception of salinity of summer Kimchi are correlated. The salinity of winter Kimchi perceived as less salty was 2.98±0.83% by housewives and 3.02±0.71% by this family members. The salinity of winter Kimchi perceived as appropriate was 2.82±0.49% and 2.94±0.53%, and the salinity of winter Kimchi perceived as salty was 3.20±0.61% and 3.25±0.49%, respectively. These data does not show salinity and subjective perception of salinity of winter Kimchi is correlated. Average salinity of summer Kimchi was 2.55±0.44%, while average salinity of winter Kimchis was 2.97±0.54%, which is for preservation during winter time. Furthermore, most of subjects believed that salinity of Kimchi may affects the occurrence of diseases, such as hypertention. 80% of subjects answered that it is better to eat Kimchi perceived as less salty. Therefore it is recommended to make Kimchi with below 3% of salinity in factory scale in the near future.

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김혜영 Hye Young Kim

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The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and /or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F70, and SE F160. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.63㎖) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starach instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87㎖). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48㎖) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.

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황미경 , 김영아 Mi Kyoung Hwang , Young A Kim

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The purpose of this study is to investigate the difference of dietary habits between normal and handicapped children. This study was performed with 166 normal children and 154 handicapped children in Incheon area. There was very significant differences of dietary habits between normal and handicapped children, but there was no significant difference in disable type.

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김창순 , 이영순 Chang Soon Kim , Young Soon Lee

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The characteristics of sponge cakes prepared with replacement of 30, 50, 75, or 100% of sucrose with isomaltooligosaccharide (IOS), fructooligosaccharide (FOS), maltitol syrup (MS), or maltitol powder (MP), were examined through physical measurement and sensory evaluation. The specific gravities of foams and cake batters were not significantly different among samples (p < 0.05). The use of IOS increased the viscosity of cake batter. The cakes containing IOS, FOS, MS, or MP were softer than control cakes (sucrose 100%). Especially cakes prepared with 30, 50% IOS, or 75, 100% MP, appeared to be fragile. When increasing levels of IOS or FOS were incorporated in the cake formula, cake crust color was getting darker than that of control cake, whereas cake containing maltitol was getting lighter as the levels of replacement increased. Generally, the volume of cake containing FOS were superior to that of control cake, whereas those of cakes containing above 50% MP were inferior. Sensory analysis of experimental cakes did not show significant differences from the control cake for softness, springiness and gumminess. Sweetness increased replacing the sucrose with FOS, MS or MP (30, 5O%) and moistness increased using IOS, FOS, MS, or MP without agreement with moisture contents of cakes. Replacement of 30, 50% sucrose with MS or 30% with MP did not affect greatly the physical measurements or sensory characteristics studied.

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류홍수

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윤형식

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구성자

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김유영 , 정승희 , 구성자

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이영경 , 배은아 , 한명주

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김혜영 , 김정숙 , 한재숙

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정현아 , 전희정

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김순임 , 박혜진 , 한영실 Soon Im Kim , Hye Jin Park , Young Sil Han

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The antimicrobial activity of Mugwort (Artemisia asiatica Nakai) was investigated. The methanol extract of dried Mugwort was fractionated to hexane, chloroform, ethylacetate, butanol, and aqueous fractions. The hexane fraction among these fractions showed the highest inhibitory effect on the growth of microorganisms such as Bacillus subtilis, Eschericha coli, and Staphylococcus aureus and Lactobacillus plantarum. Bacillus subtilis, Eschericha coli, and Staphylococcus aureus were completely inhibited at a concentration of 250, 500, and 750㎍/㎖ respectively. The hexane fraction was further fractionated into 16 subfractions by silica gel column and thin layer chromatography (TLC). The subfraction No. 8, 9, and 10 on TLC exhibited high antimicrbial activity. At 3rd fractionation, subfraction No. 2 inhibited the growth of microorganisms at 500㎍/㎖. Heptadecane, (E,E)-2,4-Decadienal, Dodecamethyl pentasiloxane, Coumarin, Neophytadiene, Bis(2-ethylhexyl) Phthalate were identified from this antimicrobial fraction by GC-MS.

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배현주 , 전희정

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The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens` Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2% of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8% of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchi, Chonggak Kimchi, Kkaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Kkaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.

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류승희 , 이민자 , 문갑순

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The effect of partial replacement of flour with roasted soybean powder (0, 5, 10, 15, 20%) was examined by sensory and instrumental analyses of the bread. There were no significant changes in specific loaf volume up to 10% of replacement. Although the hardness of the bread increased with increasing storage time at higher replacement, there were no differences in springiness and cohesiveness compared with control. The yellow color of the soybean powder was reflected in the bread, however, it did not affect the preference. Overall, the bread with 10∼15% soybean powder suggested to be acceptable.

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이윤경 , 황인경 Yun Kyung Lee , In Kyeong Hwang

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To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8% to 26%, where product E was the saltiest and followed by F > H > B > E > A > C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51% to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

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