문세훈 , 김완수 , 신말식 Sae Hun Mun , Wan Soo Kim , Mal Shick Shin

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Abstract

To study the effect of amylose on the mechanism of gel formation, swelling power, water solubility, the pattern of alkali gelatinization and gel properties were investigated. The swelling power of waxy maize starch (Amioca) was the highest and followed by those of PFP > Amaizo > Amylomaize VII. Amioca showed higher iodine affinity of soluble amylose than other maize starches. The apparent viscosity of alkali gelatinization measured by Brookfield viscometer for Amaizo was 70×10³cp which was higher than Amylomaize VII. The apparent viscosity of PFP was increased to 70×10³cp and then decreased. As maize starches were autoclaved at 121℃ with starch: water ratio (1 : 9) and autoclaving-cooling cycle were up to 4 times, gel properties were measured by rheometer. Amaizo showed the highest value for hardness, adhesiveness, springiness, and cohesiveness, and hardness of gel after two cycles of autoclaving-cooling was the highest. Gel properties seemed to be affected by the chain length of amylose rather than the content of amylose.

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이영춘 , 이종미 , 윤희정 Young Chun Lee , Jong Mee Lee , Hee Jeong Yoon

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Attempts were made to improve gelatinization, saccharification and panfrying processes for mass production of Nochi, a kind of traditional Korean rice cake. Gelatinization of waxy rice powder with 20∼55% of moisture content were completed within a minute at 120℃ or above by using the extrusion cooker. Among enzymes tested for liquefaction and saccharification of the gelatinized rice, in place of malt, BAN (0.53%)＋β-amlyase (4.27%) was the most suitable enzymes for the production of Nochi. Panfrying process of Nochi was drastically shortened by heating Nochi dough for 1 minute in a microwave oven and subsequently panfrying at 150℃ for 7 minutes.

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이귀주 , 안선정 Gui Chu Lee , Sun Choung Ahn

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The inhibitory effects of cereal extracts and concentrates from barley, waxy rice flours and malt on enzymatic browning were measured using apple polyphenol oxidase (PPO). Malt concentrate showed the largest inhibitory effect on PPO among all. The relationship between the properties of malt concentrate such as browning intensity and reducing power and their inhibitory effect on PPO was also studied. As the heating time increased, the browning intensity and the reducing power of malt concentrates were increased, while PPO activities were decreased. Inhibitory effect of malt concentrates on PPO increased with heating time and their concentration. L-value and compression force of the apple slices dipped in malt concentrate decreased by 6.9% and 14.3%, respectively, showing the smallest changes compared with raw and water-dipped apple slices during cold storage for 9 days. These results suggest that malt concentrate can be a potential source for the control of enzymatic browning.

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박영선 , 서정식 Young Sun Park , Chung Sik Suh

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Physical properties of Jeungpyun product were analyzed during fermentation in the ranges of 0 to 10 hours. Penetration value of Jeungpyun sample measured by penetrometer was increased greatly according to the development of fermentation time, recording maximum value, 135 at 7 hours. Specific volume and total pore ratio were also increased greatly in course of fermentation time, recording maximum value, 3.5㎤/g-dry matter and 54.9% at fermentation time, 6 hours and 4 hours respectively while they were decreased since then. Some remaining peaks on X-ray diffractogram were seen in all the Jeungpyun samples. Micropores and macropores were observed on cross-sectional view of all the fermentd Jeungpyun samples.

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박정순 Joung Soon Park

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Understanding the satisfaction and dissatisfaction of employees has been deemed important for smooth and efficient food service management. The aim of this study was to examine the relationship between the dishwashing employees job satisfaction and the operational and managerial factors in hospital foodservice systems. A survey of twenty conventional hospital food service systems was undertaken and detailed information was collected from 280 dishwashing employees through mailed questionnaires. Dishwashing employees satisfaction was evaluated by measuring their job attitudes towards four aspects of their job using the modified Job Description Index (JDI). Descriptive analysis and Pearson product moment correlation analysis were used to analyze the data. The dishwashing workers were found to be more satisfied with their interpersonal relations with co-workers than with work content, pay or promotional opportunities. The demographic variables including education, type of employment and work experience were significantly related to job satisfaction. As the ratio of supervisors to dishwashing workers increased, the degree of satisfaction in dishwashing workers increased significantly.

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김혜영 , 임양이 , 김우정 Heh Young Kim , Yaung Hee Lim , Woo Jung Kim

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Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2℃ or 7℃ for 4 weeks, and reheated by using a microwave oven. The physical characteristics such as texture, color and organoleptic properties were measured. The chewiness of Wanjajeon increased during 4 weeks of storage at both temperatures. Reheating of stored Wanjajeon resulted in a significant increase in the hardness and chewiness. The redness (a value) was significantly increased, while the lightness and yellowness (L and b values) were changed slightly. Sensory evaluation showed that Wanjajeon was acceptable for up to 3 weeks of storage at 2℃ and to 2 weeks at 7℃. The sample stored at 2℃ was more acceptable than that of 7℃ storage through the whole period.

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유광원 , 김영순 Kwang Won Yoo , Young Soon Kim

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This study investigated the effects of various additives to cooking water on cooking quality of noodle. Addition of 1% NaCl to boiling water showed a low amount of water absorption and good texture than the addition of sugar or oil at 1%. The types of salts (NaCl, CaCl₂and MgSO₄) did not show any significant difference in cooking quality, however, adding NaCl was effective on texture improvement. Cooking quality was increased with increasing concentration of NaCl. The texture of noodle was not significantly changed by the increase of NaCl, however, the addition of 5% NaCl was significantly different from no addition of NaCl.

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김미리 , 이근종 , 김혜영 Mee Ree Kim , Kun Jong Lee , Hey Young Kim

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Fresh broccoli is known to have the highest content of sulforaphane (S-methylsulfinylbutyl isothiocyanate) among all vegetables. Since isothiocyanates are formed from myrosinase-catalyzed hydrolysis of glucosinolates during tissue destruction of broccoli, the formation of sulforaphane in the extract of broccoli was examined under various processing conditions. The amount of sulforaphane in processed broccoli was measured using GC/MS analysis. Among fresh, dried, and boiled broccoli, fresh broccoli exhibited the highest content of sulforaphane. Sulforaphane was maximally produced from the homogenate in 0.1 M phosphate buffer containing 1 mM Vitamin C stored at room temperature for 1 hr. In boiled broccoli, the amount of sulforaphane decreased as the boiling time increased, and reached to 10% of control after 30 min boiling. The amount of sulforaphane was decreased remarkably in dried broccoli in which freeze-dried and heat-dried broccoli had about 50% and 30% of fresh ones, respectively.

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김지영 , 차경희 , 이효지 Ji Young Kim , Gyung Hee Cha , Hyo Gee Lee

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Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 ml of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15% dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 ml honey. Adhesiveness was most proper when 30 g sugar was added to 10% dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of `L` (67.43) and `b` (18.07) were most intensive in Bam-dduk prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 ml of honey gave the highest `a` value, 2.33.

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김희섭 Hee Sup Kim

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The changes in thiamin content of an experimental product, `Nuhbiani` were measured at the end of the process of simulated home prepared precook/storage/reheat system. The retention of thiamin in Nuhbiani after reheating by pan or microwave were compared. Statistical analyses indicated that there were no significant differences in thiamin contents due to the method of precooking and reheating. However, there were significant thiamin losses due to the storage period but no differences between the storage conditions. There were significant thiamin losses after 7 days of refrigeration (p < .05). The points causing significant thiamin losses in food product flow were precooking and 7 days of refrigerated storage.

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박찬성 , 박금순 , 김미림 Chan Sung Park , Geum Soon Park , Mi Lim Kim

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The antibacterial effect of low concentrations of oregano (Origanum vulgare L.) in culture broth 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 oregano was inoculated with 10^(6)-10^7 CFU/㎖ of E. coli or S. aureus and incubated at each temperature. The growth of E. coli was not inhibited at 0.1-1.0% oregano and the growth occured at 2% oregano but only after a prolonged lag period. The death rate of E. coli after stationary phase was increased with increasing concentration of oregano in culture broth. The growth of S. aureus was inhibited with increasing concentration of oregano at 35℃. Growth of S. aureus occured at the presence of 0.3-0.5% oregano after a long lag period while the viability at 1.0-2.0% was decreased during storage at 35℃. During refrigerated storage at 5℃, inhibition of E. coli or S. aureus was increased with the progress of time and increasing spice concentration. At the presence of 0.5-2.0% oregano, E. coli and S. aureus were dead after 20 and 16 days of refrigerated storage, respectively. During frozen storage at -20℃, the antibacterial activity of oregano against E. coli was increased with increasing storage time and spice concentration while the antibacterial activity against S. aureus was effective during the early period of storage, and no changes in the population of S. aureus occurred at different concentrations of oregano during frozen storage. Viable counts of E. coli were 1/3-1/7 and S. aureus were 1/18-1/46 of the control at 0.1% oregano in culture broth during frozen storage.

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이경희 , 이영순 Kyung Hee Lee , Young Soon Lee

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Abstract

Sensory and physical qualities and palatable compounds of cultured flounder muscle were compared with the wild ones. No differences were seen in the contents of the moisture, lipid, protein between cultured and wild dorsal muscles, however, sensory panels preferred the wild fish to cultured ones because of the texture and taste of wild fish, and they could differentiate the degree of difference in the texture and taste property distinctly. Raw meat of the wild fish was harder and more elastic than the cultured ones, however, the cultured meat was harder and drier than the wild ones once they were cooked. The results of physical properties were similar to the results of sensory evaluation. Alanine was the most abundant compound among the free amino acids which make meat palatable and followed by glutamic acid, proline, methionine, and glycine. There was no difference in total content of free amino acids between two fish muscles. ATP was the most abundant among all nucleotides and their related compounds in both fish muscles followed by IMP, ADP, AMP, however, the total content of those was greater in wild fish muscle (9.4 μmole/g) than in cultured fish muscle (6.7 μmole/g).

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주나미 , 전희정 Na Mi Joo , Hee Jeong Chon

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The purpose of this study was to assess the food service management in the welfare facilities for the elderly. Among 41 welfare facilities surveyed in food service management, 67.2% were not managed by dietitians, so the menu planning, food purchasing, management of equipment and facilities, sanitary practice, and the management of works were administered nonsystematically.

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장명숙 , 김나영 Myung Sook Jang , Na Young Kim

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Abstract

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6%) was fermented at 10℃. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2% citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23rd day and decreased thereafter.

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계수경 Soo Kyung Kye

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Abstract

Iron was bound to neutral detergent fiber (NDF) obtained from 15 kinds of vegetables commonly consumed in Korea. Iron binding capacity of NDF ranged from 37.83% to 85.51%, and it increased as the pH increased and reached to the maximum at pH 7 in all vegetables. The amount of Fe bound to NDF increased as the Fe concentration increased.

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이현주 , 신말식 Hyun Ju Lee , Mal Shick Shin

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Abstract

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나한나 , 윤선 , 박혜원 , 오혜숙 Han Na Na , Sun Yoon , Hea Won Park , Hea Sook Oh

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Abstract

The study was attempted to investigate physicochemical and biological changes that would occur during preparation of Jeungpyun (rice cake prepared with rice wine). Furthermore, the effect of soy milk and sugar addition to Jeungpyun batters on textural changes of Jeungpyun during storage was studied in relation to physicochemical properties of Jeungpyun batters. 1. As fermentation continued, pH of Jeungpyun batters droped from 6.01 to 4.36. The addition of soy milk and 10% sugar to Jeungpyun batters resulted in significantly lower pH during fermentation. The volume of the batters with soy milk were significantly larger than those without soy milk. Jeungpyun batters with soy milk showed dramatic increase in viscosity after 2 hours of fermentation and the viscocity of other groups increased after 3 and half hours of fermentation. The reducing sugar contents of Jeungpyun batters containing 20% sugar increased rapidly during first fermentation and then decreased. The reducing sugar contents of Jeungpyun batters containing 10% sugar increased gradually during first fermentation and then rapidly increased after addition of 10% sugar during 3rd fermentation. 2. Sensory evaluation results demonstrated that hardness of Jeungpyuns increased and tenderness, springiness, moistureness, overall acceptability decreased during storage of 4 days at 4℃. QTS data showed that hardness, gumminess, chewiness of all the gruops increased and adhesiveness decreased during storage. Both of sensory evaluation and QTS data demonstrated that addition of soy milk and separate addition of sugar at first and during 3rd fermentation period induced slower changes in textural properties in Jeungpyuns during storage.

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김선영 , 유정희 Sun Young Kim , Chung Hee Ryu

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Abstract

The effect of oxidants, gluten and gums on breadmaking quality of wheat-purple sweet potato(Ipomoea batatas) composite flour were studied. Alveograph tests of doughs showed that all additives increased the P, L and W values. Of these additives, L-Ascorbic acid, gluten, carboxy methyl cellulose have a significant effect on alveogram indexes. SEM showed that the dough added with additives changed some what in appearance when compared with the control. When oxidants was added, the doughs discontinuous gluten film were observed. No significant differences were evident in bread crumb color among the additives. And textural characteristics of bread crumb were influened by adding additives. Breads containing additives showed an increase in max weight, strength and hardness and a decrease in springness and cohesiveness. Average enthalpy values for all bread crumb after 7days increased with storage time. However, addition of additives decrease the rate of staling slightly more than that of the control. Addition of L-Ascorbic acid, L-Cystine, carboxy methyl cellulose and hydroxy propyl methyl cellulose increased the loaf volume significantly, and with except potassium bromate bread scores were acceptable.

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김명화 Myung Wha Kim

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Abstract

The purpose of this study was to investigate the effect of H₂O fraction of Dioscorea japonica Thunb (DJT) with vitamin E on blood glucose and fat metabolism in streptozotocin (STZ) diabetic rats. Sprague-Dawley rats (200-230 g) weighing were divided into five groups; the normal group, the STZ-control group, the DJT group, the DJT-vitamin E group and the vitamin E group. Diabetes was induced in the male rats by injection of STZ into tail vein at a dose of 45 ㎎/㎏ body weight. The H₂O fraction of DJT (500 ㎎/㎏) and 10 ㎎/㎏ of vitamin E (dl-α-tocopherol) given orally were administered for 14 days. The body weight was monitored and levels of hematocrit, protein and glucose were determined. The plasma concentrations of cholesterol, triglyceride, free fatty acid and HDL-cholesterol were measured. The activities of aminotranseferase were analysed. The body weight gain was shown no significantly higher in the normal group than all STZ groups. The administration of H₂O fraction of DJT and vitamin E showed a significant increase in plasma protein concentrations. The all STZ group was formed to be effective in decreasing blood glucose levels. Plasma insulin concentrations were highered in diabetic rats fed on H₂O fraction of DJT. Plasma triglyceride and free fatty acid levels were lower in the vitamin E group than the STZ-control group. The plasma cholesterol levels of all STZ groups were not significantly different and HDL-cholesterol levels were increased in all STZ groups fed nn H₂O fraction of DJT and vitamin E, specially in the DJT-vit. E group. The all STZ group does not significantly change aminotransferase activity of diabetic rats. These results indicated that DJT was a potential candidate for a treatment of diabetes which can enhance insulin activity. The effect of vitamin E on insulin activity will be examined in more detail.

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서성희 , 황인경 Seong Hee Seo , In Kyeong Hwang

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Abstract

To separate and concentrate functional components contained in soybean curd whey, ultrafiltration was performed using regenerated cellulose or polysulphone membrane of spiral-wound type with MWCO 10,000, and the permeate and retentate solutions were analyzed. As the pH of soybean curd whey increased, the permeate flux decreased in both membranes. Treatment of 0.01 M EDTA rather decreased the permeate flux compared with control. The concentration of ionic calcium, which decreased with the pH increase, was thought to affect the permeate flux also. In case of polysulphone membrane, the permeate was efficiently purified and the retentate protein was concentrated significantly in which the membrane rejection value (MRV) for chemical oxygen demand (COD) was 79.25% and that of protein was 98.42% at the volume concentration ratio (VCR) of 10. MRV of the protein of regenerated cellulose membrane was lower than that of polysulphone membrane. To recover oligosaccharides to the permeate solution and increase the content of raffinose and stachyose, regenerated cellulose membrane was more suitable than polysulphone membrane and the optimum VCR was 4.

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한봉호

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Abstract

N/A

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김영명

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한영실

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Abstract

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한재숙 , 이연정 , 최영희

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이경희

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Abstract

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김순임 , 한영실

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신승미 , 염초애

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