한재숙 , 김혜영 , 김정숙 , 서봉순 , 한준표 Jae Sook Han , Hye Yeung Kim , Jeong Sook Kim , Bong Soon Suh , Joon Pyo Han

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The effects of three surfactants (SSL, Dimodan, and SE1670) on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation, instrumental test, and measurement of retrogradation degree. The results of sensory evaluation revealed that the overall quality of cooked rice was affected by textural characteristics. The addition of surfactant decreased the roughness and hardness of cooked rice, however, increased the stickiness and moistness during the storage in the order of SE, SSL, and Dimodan. In instron test, the hardness of surfactant-added cooked rice was significant lower than that of control. The addition of surfactant decreased the degree of retrogradation both in cooked nonwaxy and waxy rices.

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정해옥 , 임상선 , 정복미 Hae Ok Jung , Sang Sun Lim , Bok Mi Jung

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The purpose of this study was to investigate the effect of citron (Citrus junos) on Dongchimi (watery radish kimchi) fermentation. Dongchimi with various levels (0, 1, 2, 4, 6%) of citron was fermented at 10℃ for 36 days. The pH of Dongchimi decreased slowly in all samples during fermentation, however, it was slightly lower in citron-added Dongchimi. Total acidity and turbidity of Dongchimi increased gradually during fermentation, in which the level of increase was greater as the % of added citron increased. However, the total acidity and turbidity of Dongchimi without citron increased dramatically on 36^(th) day of fermentation, and reached the values similar to those of Dongchimi with 6% citron. Reducing sugar content increased gradually up to 15-23 days of fermentation and decreased rapidly for the rest of the period. The content of vitamin C was much higher in citron-added Dongchimi, and especially it was 4 times higher than that of without citron at the beginning of fermentation. The number of lactic acid bacteria reached the maximum on 15^(th) day in citron-added Dongchimi and on 30^(th) day in Dongchimi without citron, and decreased thereafter.

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문갑순 , 송영선 , 류복미 , 전영수 Gap Soon Moon , Young Sun Song , Bog Mi Ryu , Young Soo Jeon

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The changes of microorganisms, pH, color and flavor were examined in the chicken treated with 0%, 1%, 2%, and 3% lactic acid solutions during the storage at 4℃. Lactic acid treatment inhibited the growth of mesophiles, psychrotrophs, and enteric bacilli as the concentration increased, however, it was not effective on yeasts and molds. Extension of lag phase for mesophilic bacteria and suppression of log phase for psychrotrophs and enteric bacilli were observed in the growth inhibition patterns. The pH of the chicken increased during the storage and antimicrobial effect of lactic acid appears to be due to mainly the decrease of pH. No flavor change of the chicken was observed by any lactic acid treatment, however, 3% lactic acid caused discoloration of the chicken.

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김수경 , 이신경 , 신말식 Soo Kyung Kim , Shin Kyung Lee , Mal Shick Shin

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The effects of partial replacement of flour with isolated soy protein (ISP) on sponge cake quality were investigated. The replacement did not cause any significant changes in physical characteristics of sponge cakes including specific gravity, specific volume and expansion ratio. As the level of ISP replacement increased, the sponge cakes were darker in color, harder, chewier and drier than control groups. The textural characteristics (hardness, cohesiveness, springiness, gumminess and chewiness) of the sponge cakes also increased as the level of flour replacement increased. Up to 15% of the flour could be replaced by ISP without diminishing the sponge cake quality.

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장명숙 , 김나영 Myung Sook Jang , Na Young Kim

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김미라 Mee Ra Kim

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이경애 Kyong Ae Lee

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신애숙 Ae Sook Shin

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A survey was conducted to get information on the job attitude of cooks working for deluxe hotels at Bomun, Kyongju. Total 203 cooks participated the survey and the results were as follows: They believed that the most important factor for good cooking is the deep attention. Although 51% of the cooks estimated their level of expertise as average, 64% of them believed that their level of cooking is higher than those of other areas. They indicated that an important factor to be a good cook is a sincere attitude but not an academic background or knowledge. However, they believed that their insufficient knowledge on cooking is the greatest hinderance for improvement of cooking skill. For promotion, the ability of cooking and human relationship were indicated as important factors. Cooks for Korean dishes had the best prospect, while Western cooking had relatively lower prospect among them. For the improvement of hotel cooking department, a recruitment of superior manpower, adjustment of hotel policy, expanded study opportunity, and proper arrangement of equipments were suggested in order.

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이혜상 Hye Sang Lee

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This study was conducted over eat-out foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-out foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.

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유양자 , 윤선주 Yang Ja Yoo , Seon Jou Youn

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Food procurement practices in elementary schools were evaluated to provide basic information for the efficient foodservice management. Total 85 self-completed questionnaires were collected out of 134 dieticians working for elementary schools in Kyungkido, and analyzed for demographic background, purchasing activities and processing-food utilization status. The results were as follows: 1. The elementary schools were located in urban (22.0%), provincial (58.5%), and isolated areas (19.5%). 2. 62.4% of them were conventional schools and rest of them were commissary schools (37.6%). 3. As the total meals produced in schools increased, the number of meals served per foodservice staff and the workload increased, and more foods were purchased through wholesalers and competitive bids. 4. There were no significant differences (p > 0.05) in food procurement practices by the location, type of foodservice systems and the size of schools. 5. As the number of total meals in schools increased, the level of FPI (Food Processing Index) points for meat products, fish products, kimchi and sauce decreased.

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박찬성 Chan Sung Park

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The sensitivity of various pathogenic bacteria (Aeromonas hydrophila, Escherichia coli O157 : H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium and Vibrio parahaemolyticus) to the spices, allspice, clove, oregano, and thyme, was tested. Tryptic soy broth (TSB) containing 0-2% (w/v) of spices was inoculated with 10^5-10^6 cells/ml of each bacterium and incubated at 35℃ for 24 hr. The growth of pathogenic bacteria was inhibited with increasing concentrations of spices in the culture broth. At 2% spice concentration, Gram positive bacteria were more sensitive than Gram negative bacteria with the exception of V. parahaemolyticus. Clove had the highest antibacterial activity, followed by allspice and oregano. At the concentration of 0.3%, clove inhibited the growth of all strains tested. Kanagawa-positive strain of V. parahae-molyticus displayed the highest sensitivity to clove and allspice. Thyme was the least effective for growth inhibition, while 1% clove killed all pathogens tested.

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김미향 Mi Hyang Kim

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The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, corn flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.

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김기숙 , 채윤경 Ki Sook Kim , Yoon Kyung Chae

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As a trial to expand the use of oligosaccharide, tomato jams were made with various kinds and addition rate levels of oligosaccharide and their quality characteristics were evaluated by instrumental analyses and sensory evaluation. As the addition rate of oligosaccharides increased, 1. the sweetness of tomato jams decreased compared to those of control containing sugar, 2. the lightness and yellowness were increased, however, the redness was decreased, 3. the hardness and adhesiveness of tomato jams containing liquid type oligosacchairdes were lower and those of powder type were higher than control. The springiness of the samples containing oligosaccharide was lower than that of control, however, there was no significant difference in cohesiveness. In sensory evaluation, tomato jams containing oligosaccharides were generally similar or better than control. Color, viscosity, flavor and overall acceptability of the samples containing powder type oligosaccharide were higher than those of liquid type. Tomato jams containing 15% powder type oligosaccharide and 35% sugar showed the highest overall acceptability.

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정순애 , 조신호 , 이효기 Sun Ea Joung , Shin Ho Cho , Hyo Gee Lee

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Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150℃ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40g of honey, and the optimum chewiness with 30g of honey. Overall, the optimum quality was obtained with 35g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150℃), the best appearance and color were obtained with 35g and 40g of honey, respectively. The texture was most favorable with 40g of honey, while the chewiness was best with 30g of honey, suggesting 35g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30g of honey, and the cohesiveness with 40g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30g of honey. The redness was highest with Sample 3 with 40g of honey. Overall, the desirable recipe for soybean Da-sik was 35g of honey for Sample 1 and Sample 3, and 40g of oligo-sugar for Sample 2.

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최성유 , 한영숙 Sung Yu Choi , Young Sook Hahn

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The vitamin C contents in Mulkimchi (watery kimchi prepared with Yulmoo, leaf radish) were analyzed during its fermentation and storage at 30℃, 15℃ and 4℃, respectively. The total amount of vit. C in Mulkimchi fermented for 1 day at 30℃ was rapidly increased to the highest level of 20 ㎎%. At this time, Mulkimchi showed pH 4.5 and 0.2% of total acidity expressed in lactic acid. The total microbes of the kimchi amounted to l0^8 cfu/㎖ which are mostly found to be lactic acid bacteria. However, the amount of vitamin C in Mulkimchi was decreased gradually during the storage at 30℃, 15℃ and 4℃ for 9 days. In the Mulkirnchi fermentated at 15℃, the maximum amount of vitamin C was 15 ㎎% at 4 to 5 day-fermentation. The pH of this kimchi was 4.0 and its acidity was 0.15% as lactic acid. When the storage temperature was dropped to 4℃ after 1 day-fermentation at 15℃, its vitamin C didn`t reach the above level after 9 day storage. As the fermentation temperature was kept at 4℃, the content of vitamin C in Mulkimchi remained at 10 ㎎% of its initial storage and didn`t change through the 9 days storage.

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이숙영 , 박미정 Sook Young Lee , Mi Jung Park

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The consumption frequency, preference, purchasing behavior and satisfaction degree for bean sprout were surveyed from the housewives living in Seoul and Kyungki-do area. Most of the subjects (84.3%) took bean sprout less than 4 times per 21 meals. Major reasons for the rare consumption were the poor safety, habitual, and long cooking time, in deceasing order. Packed bean sprout was purchased more in Kyungki-do but unpacked was preferred in Seoul. While the major reason for purchasing unpacked bean sprout was the cheap price (57.8%), that for the packed was the safety (82.0%). The most unsatisfactory factor for packed bean sprout was the high price, however, unlabelled additives were the primary concern for the unpacked. The satisfaction degree for the quality was higher in packed bean sprout compared with the unpacked. The most unsatisfactory factor for the quality of both packed and unpacked bean sprout was the overall acceptability, followed by texture, taste, and color.

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