Fermentative Characteristics of Kimchi Prepared by Addition of Different Kinds of Minor Ingredients 부재료를 달리하여 제조한 김치의 발효특성
이진희 , 조영 , 황인경 Jin Heui Yi , Young Cho , In Kyeong Hwang
14(1) 1-8, 1998
Title
Fermentative Characteristics of Kimchi Prepared by Addition of Different Kinds of Minor Ingredients 부재료를 달리하여 제조한 김치의 발효특성
이진희 , 조영 , 황인경 Jin Heui Yi , Young Cho , In Kyeong Hwang
DOI:
Abstract
The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.
Key Words
Inhibition of Escherichia coli O157 : H7 by Clove ( Eugenia Caryophyllata Thumb ) Clove ( Eugenia Caryophyllata Thumb ) 에 의한 Escherichia coli O157 : H7 의 증식과 생존억제
박찬성 Chan Sung Park
14(1) 9-15, 1998
Title
Inhibition of Escherichia coli O157 : H7 by Clove ( Eugenia Caryophyllata Thumb ) Clove ( Eugenia Caryophyllata Thumb ) 에 의한 Escherichia coli O157 : H7 의 증식과 생존억제
박찬성 Chan Sung Park
DOI:
Abstract
The inhibitory effect of clove (Eugenia caryophyllata Thumb) on the growth of Escherichia coli O157:H7 was determined. Tryptic soy broth (TSB) containing 0-0.5% (w/v) of clove was inoculated with 10^(5)-10^7 CFU/㎖ of E. coli and incubated at 5 different temperature (35, 5, -20, 50 and 55℃). The growth of E. coli was not inhibited at 0.1% clove and growth occured at 0.3% after a prolonged lag period while viable cells of E. coli decreased at 0.5% clove during storage at 35℃. During 32 days of refrigerated storage at 5℃, survivors of E. coli were decreased with the progress of time and increasing clove concentration. At the presence of 0.3 or 0.4% clove, bacterial cells were dead at the end of refrigerated storage. During frozen storage at -20C, survivors of E. coli at the presence of 0-0.4% clove were decreased 2.9-4.07 log cycles for 4 days of early period and then decreased 1.0-2.1 log cycles through the frozen storage. There were small changes in populations of E. coli in TSB between different concentrations of clove during frozen storage. The D-values for E. coli at 50℃ were 105.26, 22.47, 13.76, 11.14 and 10.17 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. The D-values for E. coli at 55C were 10.75, 8.95, 7.40, 5.96 and 4.96 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. Antibacterial activity of clove against E. codi was more effective at 50℃ than at 55℃.
Key Words
Antioxidant Effect of Onion Skin Extract 양파껍질 추출물의 항산화 및 상승효과
손종연 , 손흥수 , 조원대 Jong Youn Son , Hung Soo Son , Won Dai Cho
14(1) 16-20, 1998
Title
Antioxidant Effect of Onion Skin Extract 양파껍질 추출물의 항산화 및 상승효과
손종연 , 손흥수 , 조원대 Jong Youn Son , Hung Soo Son , Won Dai Cho
DOI:
Abstract
The antioxidant and synergistic effect of methanol extracts of onion skin were investigated by measuring peroxide value. The inhibitory effects of the extracts against metal catalyzed oxidation were also studied. The antioxidant activity of methanol extract (0.02%) of onion skin was stronger than that of mixed tocopherol or ascorbic acid (0.02%), but weaker than that of BHT (0.02%). However, the methanol extract at the concentration of 0.04% exhibited strong antioxidant effect, comparable to that of BHT (0.02%). The methanol extract showed very strong synergistic effect with the mixed tocopherol. The methanol extracts at the concentration of 0.03% and 0.04% acted as metal deactivator in the presence of FeCl₃. As a metal deactivator, methanol extract of onion skin appeared to be more effective than citric acid.
Key Words
The Microbiological Assessment of Plastic Container and Kitchen Utensils Used in Employee Feeding Foodservice Operation in Seoul 서울 시내 산업체 급식소의 plastic 용기 및 기구류 위생에 관한 연구
전희정 , 백재은 , 이윤경 , 김은실 Hui Jung Chun , Jae Eun Paik , Yun Kyung Lee , Eun Sil Kim
14(1) 21-24, 1998
Title
The Microbiological Assessment of Plastic Container and Kitchen Utensils Used in Employee Feeding Foodservice Operation in Seoul 서울 시내 산업체 급식소의 plastic 용기 및 기구류 위생에 관한 연구
전희정 , 백재은 , 이윤경 , 김은실 Hui Jung Chun , Jae Eun Paik , Yun Kyung Lee , Eun Sil Kim
DOI:
Abstract
The purpose of this study was to evaluate the microbiological quality of kitchen utensils in institutional foodservices in Seoul. Total plate count of plastic container, knife, wiping clothes and cutting board are 1×10³-1×10^(5)(CFU/100 ㎠). There were many coliforms in plastic container (2×10¹CFU/100 ㎠), knife (2-3×10¹ CFU/100 ㎠), wiping clothes (4-6×10¹ CFU/100 ㎠) and cutting board (4-9×10¹ CFU/100 ㎠). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of plastic container, knife, wiping clothes and cutting board should be improved promptly. Electron microscopic observation showed that there were too many bacteria in plastic containers.
Key Words
A Study of Heavy Metals Contents of the Seaweeds at Various Area in Korea 지역별 해조류의 중금속 함량
최순남 , 이상업 , 정근희 , 고원배 Soon Nam Choi , Sang Up Lee , Keun Hee Chung , Weon Bae Ko
14(1) 25-32, 1998
Title
A Study of Heavy Metals Contents of the Seaweeds at Various Area in Korea 지역별 해조류의 중금속 함량
최순남 , 이상업 , 정근희 , 고원배 Soon Nam Choi , Sang Up Lee , Keun Hee Chung , Weon Bae Ko
DOI:
Abstract
To measure the contents of several heavy metal elements (Cr, Mn, Ni, Cu, Zn, Cd, Hg, Pb) in Korean seaweeds which are closely related to food resources, various seaweed samples were collected from thirteen to seventeen seaweed-producing districts. The results obtained from the experiment are summarized as follows: 1. The content of heavy metal elements in seaweeds of individual sample ranged from 0.0005 to 25.0373 ppm. Their mean levels were as follows: laver, 0.0024∼3.9297 ppm; sea lettuce, 0.0011∼25.0373 ppm; sea mustard, 0.0005∼23.5071 ppm; sea tangle, 0.0006∼4.8550 ppm. The mean levels of Cd and Pb were specially low in the samples collected from the area II in Kangwon and area IX in Kyungbook. 2. The mean levels of heavy metal elements of collected samples ranged from 0.0117 to 4.4944 ppm. Laver showed the lowest level of Hg and sea lettuce showed the highest level of Mn. Their mean levels of elements were as follows: laver, 0.0117∼2.3339 ppm; sea lettuce, 0.0232∼4.4944 ppm; sea mustard, 0.0129∼1.5139 ppm and sea tangle, 0.0182∼1.7410 ppm. 3. The mean levels of heavy metal elements from several locations ranged from 0.0085 ppm to 8.4148 ppm. The mean levels of heavy metal elements in sea mustard from area V of Kyungbook were the lowest, but the mean levels of heavy metal elements in sea lettuce from area VII of Kyungnam were the highest. The mean level of heavy metal elements were as follows: laver, 0.3613∼1.1124 ppm; sea lettuce, 0.1415∼8.4148 ppm; sea mustard, 0.0729∼3.1182 ppm; sea tangle, 0.0085∼0.7587 ppm. 4. Generally the heavy metal elements were detected in the seaweed samples from all locations. The mean levels of heavy metal elements varied with locations and kinds of samples. The levels of heavy metals of the samples taken from all locations from the East Sea, the South Sea, and the West Sea areas showed 99% safety range.
Key Words
A Study on the Preference for Calcium Source Foods , Recognition and Calcium Intake of a Middle - Aged People 50대 중년 남녀의 칼슘 섭취실태 , 인식 및 기호도 조사 연구
한재숙 , 이연정 , 최영희 Jae Sook Han , Yeon Jung Lee , Young Hee Choi
14(1) 33-43, 1998
Title
A Study on the Preference for Calcium Source Foods , Recognition and Calcium Intake of a Middle - Aged People 50대 중년 남녀의 칼슘 섭취실태 , 인식 및 기호도 조사 연구
한재숙 , 이연정 , 최영희 Jae Sook Han , Yeon Jung Lee , Young Hee Choi
DOI:
Abstract
This study was performed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of middle-aged people (males 600, females 550) in Daegu area. The daily intake was determined by 24-hr dietary recall method. The results were summarized as follows: The meal skipping, diet and nutrition consideration ratio of the subjects were 40.6, 11.1, 34.6% respectively. The recognition scores of calcium of the subjects were 14.3 for male and 15.1 for female, respectively. Also the preference scores of calcium source foods of the subjects were 3.6 for male and 3.5 for female. They preferred laver, cabbage, bean curd and lettuce, in that order, but they disliked cheese and ice cream. The variety of calcium source foods was remarkably low. Milk products were the lowest preferred and eaten calcium source foods. A day`s calcium intake was 68.4% (478.6㎎) of the RDA for Koreans. There were significant positive correlations among the recognition, preference and intake scores of calcium.
Key Words
Microwave Cooking of Rice - The Optimum Condition of Power Level and Heating Time - Microwave Oven 을 이용한 취반에 관한 연구 - 출력 및 가열시간의 최적화 -
김영아 , 김현숙 Young A Kim , Hyun Sook Kim
14(1) 44-49, 1998
Title
Microwave Cooking of Rice - The Optimum Condition of Power Level and Heating Time - Microwave Oven 을 이용한 취반에 관한 연구 - 출력 및 가열시간의 최적화 -
김영아 , 김현숙 Young A Kim , Hyun Sook Kim
DOI:
Abstract
The microwave cooking of rice was studied for the purpose of establishing optimum conditions of power level and heating time. Optimum volume of adding water was 290 ㎖ per 173 g rice. The longer the rice was soaked, the better the cooked rice. However, we chose one hour as soaking time so that we might observe well the effects of power levels. The mode of microwave cooking consisted of 5 steps of power level; step 1: temperature ascendance, step 2: water absorption 1, step 3: water absorption 2, step 4: heat penetration, step 5: gelatinization completion. The quality of cooked rice was evaluated subjectively. As a result of the study, 3 optimum conditions were chosen as follows. 1) ⑦ 5:00-① 5:00-② 5:00-② 6:00-⑦ 4:00, 2) ⑧ 4:25-① 5:00-② 5:00-② 5:00-⑥ 4:00, 3) ⑨ 3:40-① 5:00-② 5:00-③ 6:00-⑦ 2:00
Key Words
Effects of the Kinds of Starch and Sweetener on the Quality Characteristics of Kamgyulpyon 전분과 감미료의 종류가 감귤편의 품질특성에 미치는 영향
김기숙 , 채윤경 Ki Sook Kim , Yoon Kyung Chae
14(1) 50-56, 1998
Title
Effects of the Kinds of Starch and Sweetener on the Quality Characteristics of Kamgyulpyon 전분과 감미료의 종류가 감귤편의 품질특성에 미치는 영향
김기숙 , 채윤경 Ki Sook Kim , Yoon Kyung Chae
DOI:
Abstract
This study was performed to find out the quality characteristics of Kamgyulpyo˘n in which the kinds of starch and sweetener were varied. The quality characteristics of the samples were estimated in terms of sweetness, color difference, instrumental texture and sensory evaluation. The results from this study were as follows. ① Sweetness of the samples prepared with oligosaccharide was lower than those with sugar or honey. When Kamgyulpy n was prepared with sugar the sweetness of the samples containing mung bean starch was higher than that with other starch sources. ② Lightness, redness and yellowness of the samples prepared with oligosaccharide were higher than those with sugar or honey. When the same sweeteners were used, the lightness of the samples containing corn starch and the redness of the samples containing potato starch were higher than those with other starch sources, but there were no significant differences in yellowness. ③ Hardness and chewiness of the samples prepared with sugar were higher than those with oligosaccharide or honey, but there were no significant differences in springiness and cohesiveness. When Kamgyulpyo˘n was prepared with honey, the hardness and chewiness of the samples containing potato starch were lower than those with other starch sources. ④ In the results of sensory evaluation, the sweetness, clarity, springiness and overall acceptability of the samples containing potato starch or corn starch were higher than those with mung bean starch. Kamgyulpyo˘n containing potato starch and oligosaccharide showed the highest overall acceptability.
Key Words
The Assessment of Cost - Analysis and Centralization Needs in Elementary School Foodservices in Kyungki - do 초등학교 급식소의 급식비용분석 및 공동작업 요구도 조사 - 경기도 지역을 중심으로 -
유양자 , 윤선주 Yang Ja Yoo , Seon Jou Youn
14(1) 57-67, 1998
Title
The Assessment of Cost - Analysis and Centralization Needs in Elementary School Foodservices in Kyungki - do 초등학교 급식소의 급식비용분석 및 공동작업 요구도 조사 - 경기도 지역을 중심으로 -
유양자 , 윤선주 Yang Ja Yoo , Seon Jou Youn
DOI:
Abstract
The main purpose of this study was to provide a basic information for the efficient foodservice management in elementary schools. A survey was conducted to get the information on the cost management and centralization needs of dietitians working for school foodservice in Kyungki-do. Detail information was collected from 85 dietitians. Statistical data analysis was completed using the SPSS/PC^+ package for descriptive analysis, t-test x² test and ANOVA. The results of this study were as follows: 1. Meal costs per one person evaluated on the standards of monthly budget basis in May and June, 1996 did not show any significant differance between commisary foodservice schools and conventional ones. Labor costs of island type and rural type were significantly higher than those of urban type. The schools with less than 1,000 feeding numbers spent more labor costs than those with over 1,001-feeding numbers did. 2. In island type and rural type, total meal costs increased according as the scale of the schools decreased. 3. Results of the survey on dietitians` centralization needs showed that the aspects of common-purchasing and common solid waste management marked the highest ratings, whereas the aspects of commissary foodservice system got the lowest rating.
Key Words
A Study on the Foodservice Worker's Job Satisfaction in Elementary School Foodservice Systems Located in Seoul and KangNung 서울 강릉지역 초등학교 급식소 종사원의 직무만족도 조사
김은경 , 김은미 , 강명희 , 홍완수 Eun Kyung Kim , Eun Mi Kim , Myung Hee Kang , Wan Soo Hong
14(1) 68-75, 1998
Title
A Study on the Foodservice Worker's Job Satisfaction in Elementary School Foodservice Systems Located in Seoul and KangNung 서울 강릉지역 초등학교 급식소 종사원의 직무만족도 조사
김은경 , 김은미 , 강명희 , 홍완수 Eun Kyung Kim , Eun Mi Kim , Myung Hee Kang , Wan Soo Hong
DOI:
Abstract
The purposes of this study were to determine the degree of job satisfaction of school food service employees in Seoul and Kangnung areas and to compare their job satisfaction with 3 types of school foodservice systems. Questionnaires to measure job satisfaction were mailed to 13 elementary schools in Seoul and 15 elementary schools in Kangnung and detailed informations were collected from 28 dieticians and 140 employees. Foodservice employees job satisfaction was evaluated by measuring employee`s job attitudes towards five aspects of their job using the modified Job Description Index (JDI). Statistical methods used in this study were x²-test, t-test and one-way ANOVA analysis. The foodservice workers surveyed in this research were found to be more satisfied with their interpersonal relations with co-workers than with work content, pay and promotional opportunities. The average overall scores for dieticians and foodservice employee were 113.17±44.48 and 111.5±37.22, respectively. Dieticians were found to be more satisfied with their job than the foodservice employee. The foodservice employee`s demographic variables including age, work experience and education were significantly related to the job satisfaction.
Key Words
Assessment of Productivity and Foodservice Management Practices in Elementary School Foodservices Located in Seoul and KangNung 서울 강릉지역 초등학교 급식소의 급식생산성 분석
김은경 , 김은미 , 강명희 , 홍완수 Eun Kyung Kim , Eun Mi Kim , Myung Hee Kang , Wan Soo Hong
14(1) 76-83, 1998
Title
Assessment of Productivity and Foodservice Management Practices in Elementary School Foodservices Located in Seoul and KangNung 서울 강릉지역 초등학교 급식소의 급식생산성 분석
김은경 , 김은미 , 강명희 , 홍완수 Eun Kyung Kim , Eun Mi Kim , Myung Hee Kang , Wan Soo Hong
DOI:
Abstract
The purpose of this study was to evaluate the foodservice management practices and productivity in elementary schools in order to provide basic information for an efficient food service management. This approach was achieved using a variety quantitative and qualitative information including general foodservice management, managerial and operational factors, and the productivity in elementary school foodservice systems. The labor productivity in 28 school foodservice system was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total meal equivalents as a ratio of the total direct and non-direct labor hours required to prepare these meals. Twentyeight elementary schools located in Seoul and Kangnung were surveyed to get data for the variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis, x²-test, t-test and one-way ANOVA analysis. Elementary schools in Seoul were all located in urban areas, whereas elementary schools in Kangnung were in urban areas (40.0%), provincial areas (40.0%) and in isolated areas (20.0%). Total average number of meals including children and staff was 928.2±650.0 with a very significant difference (p<0.001) between Seoul and Kangnung. The average cost of school meal in Seoul and Kangnung were 1191.0 won and 1526.2 won, respectively. The result of Pearson Correlation analysis indicated that labor cost per meal, 1-week meal equivalents and meal equivalents per labor were significantly correlated with the productivity.
Key Words
A Study on the Formation , Contents of Foods , and Antioxidative Effect of Conjugated Linoleic Acid Conjugated Linoleic Acid 의 형성과 식품중의 함량 및 항산화효과에 관한 연구
안명수 , 우나리야 Myung Soo Ahn , Nariyah Woo
14(1) 84-90, 1998
Title
A Study on the Formation , Contents of Foods , and Antioxidative Effect of Conjugated Linoleic Acid Conjugated Linoleic Acid 의 형성과 식품중의 함량 및 항산화효과에 관한 연구
안명수 , 우나리야 Myung Soo Ahn , Nariyah Woo
DOI:
Abstract
A research was carried out to determine the formation, contents in foods, and antioxidative effects of conjugated linoleic acid (CLA). CLA was known as a mixture of positional isomer of linoleic acid (LA), that was included in milk, meat, and fish. The formation of CLA from methyl linoleate and soybean oil (SBO) stored at 201C was higher than at 40 1C, and CLA formation from methyl linoleate stored at 20±1℃ was over 13 times higher than early amounts(188 ppm) and was higher than that from SBO. In edible vegetable oils, the content of CLA were the highest in canola oil (CAO, 348 ppm) but were decreased during storage at 40±1℃, while the content of CLA in cotton seed oil (CSO) were 292 ppm, which increased dramatically (1322 ppm) during 28-days of storage at 40±1℃. Because the peroxide value (POV) of CSO at that time was very low (10.05 meq/㎏·oil), CLA occurrence of CSO was shown to be very available during storage at temperature. CLA content of milk from a market ranged 293-2148 ppm, which depended on the manufacturing companies. In meat, the CLA content was very high in pork (2379 ppm), and among fishes, that of spanish mackerel was the highest (1040 ppm, almost same as beef), which increased greatly (2039 ppm) during boiling with seasoning. Antioxidative effect of CLA on SBO was almost same as that of BHT until 7 days of storage at 40 ±1℃, but decreased greatly after that period. In case of corn oil (CNO), antioxidative effects of CLA were higher than those of BHT and tocopherol, suggesting that the effect was different depending on the kinds of oils used as substrates. During heating at 180±1℃, antioxidative effect of CLA on SBO appeared almost same as those of BHT and tocopherol, and it was also shown greater effects in heating at high temperature (180±1℃) than at low temperature(40±1℃).
Key Words
Morphological Changes of Cooked Rice Kernel During Saccharification for Sikhe 식혜제조과정 중 밥알의 형태 변화
전은례 , 김경애 , 정난희 Eun Raye Jeon , Kyung Ae Kim , Lan Hee Jung
14(1) 91-96, 1998
Title
Morphological Changes of Cooked Rice Kernel During Saccharification for Sikhe 식혜제조과정 중 밥알의 형태 변화
전은례 , 김경애 , 정난희 Eun Raye Jeon , Kyung Ae Kim , Lan Hee Jung
DOI:
Abstract
Growth of acrospire length from germinated covered barley with 1.5-2.0 times length of buds had the highest amylase activity for 9 days at 15℃. When the extraction of malt was carried out at 50℃ for 3.5 hr., total sugar, reducing sugar, sweetness determined by refractometer and amylase activity were the highest, and 2.33%, 1.61%, 3.4 brix(%), 28,332 units, respectively. The sikhe saccharificated at 60C for 8 hr. showed total sugar content increased to 3.90-9.27% in nonwaxy rice, 4.19-11.91% in waxy rice, and reducing sugarcontent increased 3.30-7.61% in nonwaxy rice, 3.31-9.11% in waxy rice. Also, brix was increased to 3.6-10.8 brix (%) in nonwaxy rice, 3.6-12.8 brix(%) in waxy rice, as saccharification time increased. The amylase activity was decreased as saccharification time was increased. And pH was gradually decreased according to time increase, however, it changed little after 4 hr. Morphology of cooked rice kernel during saocharification for sikhe gradually enlarged the oval for hydrolyzed starch granule by increasing saccharification time.
Key Words
Standardization and Cooking Properties of Spiced Soy Sauce 조림간장의 표준화와 조리특성
박승애 , 신미혜 Seung Ae Park , Mee Hye Shin
14(1) 97-105, 1998
Title
Standardization and Cooking Properties of Spiced Soy Sauce 조림간장의 표준화와 조리특성
박승애 , 신미혜 Seung Ae Park , Mee Hye Shin
DOI:
Abstract
This study was carried out in order to standardize the processing method of spiced soy sauce, to get the sensory scores for organoleptic properties in different cooking of each food items, and to analyze the microbiological and chemical properties during storage periods. In determining the optimum conditions for standardizing of spiced soy sauce, the best sensory score was found in the ratio of soy sauce to sugar of 1:0.7. In the result of microbial experiment on standardized spiced soy sauce, the stability of storage at 40℃ up to 6 weeks was proved. The standardized spiced soy sauce which was composed of about 45.5% water, 6% crude protein, 11.7% reducing sugar and 32.1% invert sugar has not shown any significant difference during storage for 6 weeks at 40℃ compared with the state immediately after processing. In the test of saltiness, specific gravity, viscosity and Hunter`s color value, there was no notable change during storage at 40℃. In the experiment of free amino acid and total amino acid, main amino acids were glutamic acid and aspartic acid, which were not significantly changed during storage compared with processing state. In the analysis of mineral contents, sodium accounts for 95% of the total minerals, followed by phosphorus, magnesium, etc., in order, and there was no change during storage.
Key Words
Effect of Mugwort on the Extention of Shelf - Life of Bread and Rice Cake 쑥 첨가가 빵과 떡의 저장성 향상에 미치는 영향
김순임 , 김경진 , 정해옥 , 한영실 Soon Im Kim , Kyung Jin Kim , Hae Ok Jung , Young Sil Han
14(1) 106-113, 1998
Title
Effect of Mugwort on the Extention of Shelf - Life of Bread and Rice Cake 쑥 첨가가 빵과 떡의 저장성 향상에 미치는 영향
김순임 , 김경진 , 정해옥 , 한영실 Soon Im Kim , Kyung Jin Kim , Hae Ok Jung , Young Sil Han
DOI:
Abstract
The purpose of this study is to investigate the antimicrobial effect of mugwort (Artemisia asiatica Nakai) on the rice cake and bread preservation, and to identify their antimicrobial compounds. The mugwort extracts showed complete inhibition on the growth of Bacillus subtilis and Staphylococcus aureus at 250 ㎍/㎖ level. Antimicrobial activity of mugwort extract were stronger than that of commercial antimicrobial agent. Five % of sodium propionate solution showed complete inhibition on the growth of B. subtilis, E. coli and S. aureus, but L. plantarum was inhibited 50.87% at the same concentration. When various amounts of freeze-dried mugwort powder were added in sulgis (steamed rice cake), 3% ssooksulgi (mugwort powder added sulgi) had quite lower level of total bacterial count (5.5×10^5 CFU/g) compared with the control group (1.4×10^7 CFU/g) at ambient temp. (30±1℃) after 72 hr. Three % addition of mugwort showed 2 days extention of shelf-life of rice cake. The sensory qualities of ssooksulgi has no significant difference in moistness, consistency, cohesiveness, afterswallowing and overall quality compared with control group. Ssooksulgi with 3% of mugwort powder had the best overall quality in sensory test. The methanol extract of 500 ㎍/㎖ of mugwort could lead the successful retardation of the growth of putrefactive microorganism during the in cubation of rice cake at 37℃ for 24 hr. On the other hand, coumarin (Sigma) had 54% inhibitory effect at 500 ㎍/㎖ level, and (E,E)-2,4-decadienal completely inhibited the growth of putrefactive microorganism of whi tesulgi at 100 ㎍/㎖ level during the incubation at 37℃ for 48 hr.
Key Words
Screening of Antimicrobial Activity of the Dandelion ( Taraxacum platycarpum ) Extract 민들레 ( Taraxacum platycarpum ) 추출물의 항균성검색
김건희 , 전희정 , 한영실 Keun Hee Kim , Hui Jung Chun , Young Sil Han
14(1) 114-118, 1998
Title
Screening of Antimicrobial Activity of the Dandelion ( Taraxacum platycarpum ) Extract 민들레 ( Taraxacum platycarpum ) 추출물의 항균성검색
김건희 , 전희정 , 한영실 Keun Hee Kim , Hui Jung Chun , Young Sil Han
DOI:
Abstract
In order to develop the natural food preservative agent, freeze dried dandelion (Taraxcum platycarpum) was extracted with several solvents, and antimicrobial activity was investigated. The methanol extract obtained from the dandelion exhibited antimicrobial properties against five strains such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 2000 ㎍/㎖ completely inhibited the growth of B. subtilis, E. coli, L. monocytogenes and V. parahaemolyticus. Antimicrobial activity of the ethylacetate fraction from the methanol extract of dandelion was the strongest fraction compare to those the other solvent fractions such as n-hexane, chloroform, nbutanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5 ㎎/disc on the growth of the food spoilage microorganisms.
Key Words
Effect of Green Laver on the Extention of Shelf - life of Muk ( Starch Jelly ) 파래첨가가 묵의 저장성 향상에 미치는 영향
김세진 , 한영실 Se Jin Kim , Young Sil Han
14(1) 119-123, 1998
Title
Effect of Green Laver on the Extention of Shelf - life of Muk ( Starch Jelly ) 파래첨가가 묵의 저장성 향상에 미치는 영향
김세진 , 한영실 Se Jin Kim , Young Sil Han
DOI:
Abstract
The purpose of this study was to evaluate the antimicrobial effect of green laver (Enteromorpha linza) on the muk (starch jelly) preservation. The methanol extract of green laver completely inhibited the growth of Vibrio parahaemolyticus at 500 ㎍/㎖ level, and inhibited the growth of Bacillus subtilis, Escherichia coli and Staphylococcus aureus at 100 ㎍/㎖ level. The Listeria monocytogenes was inhibited by 98.89% at the same concentration. When various amounts of green laver powder were added in muk (starch jelly), 5% of green laver powder-added muk shower very low level of total bacterial count compared with the control group. Also, green laver did not give negative sensory qualities such as color, falavor and overll quality, Five % green laver muk was selected as the most preferable sample among the green laver muks in overall quality test.
Key Words
The Assessment of Dietitian's Role Performance and Importance 영양사 역할의 수행수준과 중요성 분석
홍완수 , 장미라 Wan Soo Hong , Mi Ra Jang
14(1) 124-132, 1998
Title
The Assessment of Dietitian's Role Performance and Importance 영양사 역할의 수행수준과 중요성 분석
홍완수 , 장미라 Wan Soo Hong , Mi Ra Jang
DOI:
Abstract
The purpose of this study was to evaluate the performance and importance of dietitians` role in order to provide basic information for an efficient foodservice management. This approach was achieved using a variety of quantitative and qualitative informations including general foodservice management, dietitian`s role performance and importance. A survey of 453 office and factory foodservices was undertaken and detailed information was collected. Statistical analysis of data was performed using SAS package program for descriptive analysis, t-test, x² test, and analysis of variance. The general characteristics of the dietitians were that 80.20% were aged between 20∼29 and 66.49 had work experience with less than 5 years. And 61.68% were graduated from college. The Importance-Performance Analysis (IPA) technique was used for obtaining information of dietitian`s foodservice management practices. By the results of the IPA technique, foodservice attributes with fair to poor performance and high impotance was service management for customer satisfaction. The average scores of dietitian`s role performance and importance were 3.33 and 4.03 out of 5, respectively. Dietitians with work experience more than 10 years and aged more than 30 years old had more work performance than those.
