Alkaline Gelatinization of Starch during Steeping of Potato 감자의 수침에 따른 전분의 알칼리 호화 특성
김경애Kyung Ae Kim,김성곤Sung Kon Kim,정난희Lan Hee Jung,박영란Young Ran Park
14(3) 207-212, 1998
Title
Alkaline Gelatinization of Starch during Steeping of Potato 감자의 수침에 따른 전분의 알칼리 호화 특성
김경애Kyung Ae Kim,김성곤Sung Kon Kim,정난희Lan Hee Jung,박영란Young Ran Park
DOI:
Abstract
The changes in physicochemical properties of potato were investigated while steeping in water for 7 days at 30±1℃. The shape of raw starch granules was round or oval, the starch granule showed birefringence distinctly under polarized light and it was kept clearly even after steeping. X-ray diffraction pattern of the starch was B-type and there was no change in the pattern after steeping. However, crystallinity was increased up to the 4th day and then decreased. Amylose contents of raw starch and the starch steeped for 7 days were 19.3% and 13.1%, respectively. When the potato starch was gelatinized in 0.15N sodium hydroxide solution, the viscosity was decreased until the 3rd day, but increased thereafter. Gel volume of the starch in KSCN solution was decreased during steeping.
Key Words
Gelatinization Properties of Starch during Steeping of Potato 감자의 수침에 따른 전분의 열 호화 특성
김경애Kyung Ae Kim,김성곤Sung Kon Kim,정난희Lan Hee Jung,서복영Bok Young Sea,전은례Eun Raye Jeon
14(3) 213-218, 1998
Title
Gelatinization Properties of Starch during Steeping of Potato 감자의 수침에 따른 전분의 열 호화 특성
김경애Kyung Ae Kim,김성곤Sung Kon Kim,정난희Lan Hee Jung,서복영Bok Young Sea,전은례Eun Raye Jeon
DOI:
Abstract
The changes in gelatinization patterns of potato were investigated while steeping in water for 7 days at 30±1℃. The transmittance of 0.1% starch suspension was increased rapidly from 60℃ in raw starch and the starch steeped for 2 days, and increased rapidly from 65℃ in the starch steeped for 4 and 6 days. As the steeping period increased, the transmittance was decreased at above condition. The gelatinization temperature of the starch measured by differential scanning calorimetry was increased from 62.79℃ to 63.72℃ as the steeping period increased. The gelatinization enthalpy reached the maximum in the starch steeped for 4 days. By amylograph, the initial gelatinization temperature was increased from 66℃ to 84℃ as the steeping period increased. Peak viscosity was decreased during steeping and the starch steeped for 5 days had no peak viscosity. Peak height after cooling to 50℃ was increased up to the 4th day and began to decrease. As the steeping period increased, there was much loss of birefringence at higher temperature. The crystallinity by X-ray diffraction disappeared from 65℃.
Key Words
Preparation of Saccharified kochujang with Retrograded Rice Cakes 노화된 떡을 이용한 당화고추장의 제조에 관한 연구
차은정Eun Jeung Cha,김경자Kyung Ja Kim
14(3) 219-224, 1998
Title
Preparation of Saccharified kochujang with Retrograded Rice Cakes 노화된 떡을 이용한 당화고추장의 제조에 관한 연구
차은정Eun Jeung Cha,김경자Kyung Ja Kim
DOI:
Abstract
Kochujang was prepared by using retrograded rice cakes (Song Pyun, Siru rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57㎎ for P₁, 27.9㎎ for P₄, 27.05㎎ for P₃, 24.60㎎ for P₂, and 22.30㎎ for P_o. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.
Key Words
Effect of Long-Term Steeping and Enzyme Treatment of Glutinous Rice on Yukwa Characteristics - 2. Physicochemical Characteristics of Enzyme-treated Glutinous Rice Flour - 찹쌀의 장기 수침 및 효소처리가 유과의 특성에 미치는 영향 - 제2보 : 효소처리시킨 찹쌀가루의 이화학적 특성 연구 -
손경희Kyung Hee Sohn,박진Jin Park
14(3) 225-231, 1998
Title
Effect of Long-Term Steeping and Enzyme Treatment of Glutinous Rice on Yukwa Characteristics - 2. Physicochemical Characteristics of Enzyme-treated Glutinous Rice Flour - 찹쌀의 장기 수침 및 효소처리가 유과의 특성에 미치는 영향 - 제2보 : 효소처리시킨 찹쌀가루의 이화학적 특성 연구 -
손경희Kyung Hee Sohn,박진Jin Park
DOI:
Abstract
Enzyme-treated glutinous rice flour, which was developed to shorten or skip a steeping process during the preparation of Yukwa, was analyzed for its physicochemical characteristics and compared with glutinous rice flour made by 28-day-steeping method. Total sugar content of the 28-day-steeped flour was the highest among all groups, on the other hand, the reducing sugar content was higher in enzyme-treated glutinous rice flour. The viscosity of enzyme-treated flours was significantly lower than that of the 28-day-steeped and particularly showed the lowest value at 65℃. The contents of Ca²^+ and Mg²^+ in enzyme-treated glutinous rice flours were higher than those of the 28-day-steeped group, however, the content of P^+ was lower. Free sugar detected in glutinous rice flour prepared from 28-day-steeping method was glucose only, but enzyme-treated flours contained maltose and glucose, and the content of total free sugar was much higher than that of the 28-day-steeped group. In microscopic structure, both 28-day-steeped and enzyme-treated flours showed the particle size decreased and porous surface on some part of the flour granule.
Key Words
Effect of Various Levels of Perilla Seed Powder on the Fermentation of Puchukimchi 부추김치의 발효숙성에 들깨가루 첨가량이 미치는 영향
장명숙Myung Sook Jang,박문옥Moon Ok Park
14(3) 232-240, 1998
Title
Effect of Various Levels of Perilla Seed Powder on the Fermentation of Puchukimchi 부추김치의 발효숙성에 들깨가루 첨가량이 미치는 영향
장명숙Myung Sook Jang,박문옥Moon Ok Park
DOI:
Abstract
The effect of various levels of perilla seed powder on physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). In a laboratory model of Puchukimchi made with various levels (0, 1, 2, 3, 5%) of perilla seed powder fermentated at 10℃ up to 45 days. As a fermentation progressed, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was noted from Puchukimchi made with perilla seed powder. The pH dropped with accumulation of total acidity. The total vitamin C content increased sharply at the palatable period of Puchukimchi during initial fermentation and then, especially from the 8th-day, gradually decreased later following sigmoidal changing pattern. And the total vitamin C content was the highest in the Puchukimchi made with 5% perilla seed powder. The lactic acid bacteria count increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation. During the early stage of fermentation, sensory evaluation showed the higher scores on the overall taste of Puchukimchi made with 3, 5% on the 2nd-day, 1, 2% on the 5th-day of fermentation. However, the trend of acceptability has been reversed by the Puchukimchi made with little amount of perilla seed powder, more notably 2% at the later stage of fermentation.
Key Words
A Study on the Recipe for Yackwa by the mixing ratio of flour 밀가루의 배합비율에 따른 약과 조리에 관한 연구
홍진숙Jin Sook Hong
14(3) 241-249, 1998
Title
A Study on the Recipe for Yackwa by the mixing ratio of flour 밀가루의 배합비율에 따른 약과 조리에 관한 연구
홍진숙Jin Sook Hong
DOI:
Abstract
The purpose of this study was to develop a recipe for high quality Yackwa (fried cake made of wheat flour) by adjusting the mixing ratio of flours, frying temperature and time. Yackwas were prepared by using 3 kinds of flour mix (3:7, 4:6, and 2:8 of weak to medium ratio), fried at various temperatures and times, and evaluated by mechanical characteristics and sensory evaluation. It was found that Yackwa prepared with 3:7 mixing ratio of flour and fried at 160℃ for 9 min was most preferred. Yackwas with the same flour mixing ratio and fried at 150∼155℃ for 12∼16 min were also within the range of acceptance. The characteristics of desirable Yackwa were suggested to be soft, crispy, and to have little taste of oil.
Key Words
Variation of free Sugar and Amino Acid Contents of Pears During the Ripening Period 배의 성숙 중 유리당과 유리아미노산 함량 변화
최옥자Ok Ja Choi,박혜령Hye Ryoung park,조성효Sung Hyo Chough
14(3) 250-254, 1998
Title
Variation of free Sugar and Amino Acid Contents of Pears During the Ripening Period 배의 성숙 중 유리당과 유리아미노산 함량 변화
최옥자Ok Ja Choi,박혜령Hye Ryoung park,조성효Sung Hyo Chough
DOI:
Abstract
A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p<.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn`t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and lysine increased gradually. Glutamic acid, alanine, valine, arginine didn`t show much change. The contents of total free amino acid increased during the ripening period.
Key Words
The Changes in Fatty Acids and Free Amino Acids of Raw and Salted-dried Flathead by Various Cooking Methods 생양태와 염건양태의 조리과정 중 지방산과 유리아미노산의 변화
김경자Kyung Ja Kim,신애숙Ae Sook Shin,김우성Woo Seong Kim
14(3) 255-260, 1998
Title
The Changes in Fatty Acids and Free Amino Acids of Raw and Salted-dried Flathead by Various Cooking Methods 생양태와 염건양태의 조리과정 중 지방산과 유리아미노산의 변화
김경자Kyung Ja Kim,신애숙Ae Sook Shin,김우성Woo Seong Kim
DOI:
Abstract
The changes in fatty acids and free amino acids of raw and salted-dried flatheads were determined during steaming, boiling and baking process. 1. Raw flathead was composed of 74.9% of moisture, 1.9% of ash, 0.9% of crude lipid, and 21.6% of crude protein. 2. The main fatty acids of raw and salted-dried flathead were palmitic acid (21.5%) and lignoceric acid (52.4%) which covered 73.9% of total fatty acid. The fatty acid contents of raw and salted-dried flathead were higher in the steaming than in the boiling and baking. 3. The main free amino acids of raw and salted-dried flathead were aspartic acid (12.2%), glutamic acid(14.8%), leuicine (8.4%), lysine (9.8%) and arginine (6.8%), which covered 52% of total free amino acids. There were significant differences (p<0.05) in the contents of free amino acids between raw and salted-dried flatheads as well as among steaming, boiling and baking processes.
Key Words
The Activity and Characteristics of α-Amylase Present in Soy Milk and Jeungpyun Batters 증편 제조시 콩물과 반죽 내의 α-amylase 활성 및 특성에 관한 연구
나한나Han Na Na,윤선Sun Yoon,김정수Jung Soo Kim,김보영Bo Young Kim
14(3) 261-265, 1998
Title
The Activity and Characteristics of α-Amylase Present in Soy Milk and Jeungpyun Batters 증편 제조시 콩물과 반죽 내의 α-amylase 활성 및 특성에 관한 연구
나한나Han Na Na,윤선Sun Yoon,김정수Jung Soo Kim,김보영Bo Young Kim
DOI:
Abstract
The activity and characteristics of α-amylase in soy milk as well as in Jeungpyun batters were determined to investigate the enzyme system related to Jeungpyun preparation. α-Amylase activity was detected in soy milk as well as in Jeungpyun batters. Soy milk had α-amylase activity of 0.79 units/mg protein for gelatinized starch and 0.036 units/㎎ protein for raw starch. α-Amylase in soy milk showed maximum activities at pH 5.92-6.87 and at 60℃ for both gelatinized starch and raw starch. α-Amylase activities of Jeungpyun batters containing soy milk were 25.59 units/㎎ protein for gelatinized starch and 1.37 units/㎎ protein fot raw starch. Jeungpyun batters without soy milk demonstrated α-amylase activities of 3.37 units/㎎ protein for gelatinized starch and 0.49 units/㎎ protein for raw starch. α-Amylase of Jeungpyun batters showed an optimal activity at pH 5.25 and at 60℃ for both gelatinized and raw starch. The results demonstrated that Jeungpyun batters with soy milk showed significantly higher α-amylase activity than the ones without soy milk.
Key Words
Quality Characteristics of Fresh and Cooked Soybean Sprouts by Cultivars 콩나물콩 품종에 따른 콩나물 및 콩나물 무침의 품질특성
김미리Mee Ree Kim,김혜영Hye Young Kim,이근종Kun Jong Lee,황용수Yong Soo Hwang,구자형Ja Hyeong Ku
14(3) 266-272, 1998
Title
Quality Characteristics of Fresh and Cooked Soybean Sprouts by Cultivars 콩나물콩 품종에 따른 콩나물 및 콩나물 무침의 품질특성
김미리Mee Ree Kim,김혜영Hye Young Kim,이근종Kun Jong Lee,황용수Yong Soo Hwang,구자형Ja Hyeong Ku
DOI:
Abstract
Eight varieties of soybean sprouts cultivated for 5 days at 20℃, 95% humidity, and the cooked soybean sprouts (kongnamulmuchim) were compared in growth characteristics, chemical composition, textural properties, and sensory characteristics. `Iri 3` and `Nunjumbagitae` were the highest in growth response and yield, respectively, and the next was `Junjuri`. `Junjuri` was the highest in vitamin C content. The contents of aspartic acid and glutamic acid among amino acids were relatively high in `Pureunkong` and `Junjun`. `Iri 5` was the highest and `Iksannamulkong`, the lowest in hardness of hypocotyl by texture analyzer. While `Junjuri` was the highest in sweetness, roasted nutty odor, and taste, it was the lowest in beany odor. `Iri 5` was the highest in hardness, `Junjuri`, in brittleness, and `Iksannamulkong`, in chewiness of sensory characteristics. `Over-all acceptability` was the highest in `Pureunkong` (8.3) and the next was `Junjuri` (7.4). From the above results, `Junjuri` was considered as the optimum variety for woked soybean sprout.
