Quality Attributes of Gukhwa-Byung at Different Storage Temperatures and Times 저장온도와 시간에 따른 국화병의 품질특성
신영자Young Ja Shin,박금순Geum Soon Park
14(4) 313-326, 1998
Title
Quality Attributes of Gukhwa-Byung at Different Storage Temperatures and Times 저장온도와 시간에 따른 국화병의 품질특성
신영자Young Ja Shin,박금순Geum Soon Park
DOI:
Abstract
The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder: 1%, 3% and 5%, and Gukhwa flower: 1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it turned out to be most distinctive in group F3 after storing 24 hours at 4℃, in group F1 after 24 hours at 10℃, in group F1 and F3 after 24 hours at 30℃ and in group F1 after 48 hours at 30℃, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4℃ and after 96 hours at 10℃, and there was a significant difference according to Gukhwa content (p<.05). Springiness remained unchanged after storing, 24 hours at 30℃. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4℃ and 10℃ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30℃.
Key Words
Fermentation Properties of Yulmoo Mulkimchi According to the Ratio of Water to Yulmoo 물비율을 달리한 열무 물김치의 발효특성
최성유Sung Yu Choi,오지영Ji Young Oh,유정화Jung Wha Yoo,한영숙Young Sook Hahn
14(4) 327-332, 1998
Title
Fermentation Properties of Yulmoo Mulkimchi According to the Ratio of Water to Yulmoo 물비율을 달리한 열무 물김치의 발효특성
최성유Sung Yu Choi,오지영Ji Young Oh,유정화Jung Wha Yoo,한영숙Young Sook Hahn
DOI:
Abstract
In the fermentation of Yulmoo Mulkimchi, various ratios of Yulmoo to water (1/1.14, 1/1.5, 1/2, 1/2.75, 1/4) were prepared and fermented at 4℃, 15℃, 25℃ for up to 10 days. According to the fermentation time, the pH, acidity, total vitamin C content and microbial growth in Mulkimchi samples were determined together with sensory evaluation. Fermentation temperature on water addition ratio didn`t show any difference in pH and microbial growth of Mulkimchi. However, low ratio of water resulted in high acidity and vitamin C content in Mulldmchi. In terms of acid odor and acid taste, the least water addition (1/1.4) sample was significantly strong than those of other samples. The ratio of Yulmoo to water, 1/2 showed the highest overall sensorial acceptability and followed by 1/1.5, 1/1.4, 1/2.75 and 1/4 samples. It was found that the content of vitamin C and acid taste of Mulkimchi have correlation with its acceptability.
Key Words
Antimutagenic Effect of Dietary Fiber from Yam ( Dioscorea batatas DECNE ) Against 2-AF and MNNG 2-AF 와 MNNG 에 대한 마 식이섬유의 항돌연변이 효과
신남희Nam Hee Shin,구성자Sung Ja Koo
14(4) 333-338, 1998
Title
Antimutagenic Effect of Dietary Fiber from Yam ( Dioscorea batatas DECNE ) Against 2-AF and MNNG 2-AF 와 MNNG 에 대한 마 식이섬유의 항돌연변이 효과
신남희Nam Hee Shin,구성자Sung Ja Koo
DOI:
Abstract
On the mutagenicity induced by 2-aminofluorene (2-AF) with S9 mix and N-Methy1-N`-N-itro-NNitrosoguanidine (MNNG) without S9 mix, the antimutagenic effects of dietary fiber (total dietary fiber, α-cellulose and pectin) from Yam were examined by the Ames assay using Salmonella typhimurium TA98 and TA100. Total dietary fiber, α-cellulose and pectin from natural and cultural Yam didn`t have mutagenicity. Most of sample dietary fiber showed the antimutagenicity. Total dietary fiber from cultural Yam was more effective than that from natural Yam on mutagenicity induced by 2-AF and MNNG. α-cellulose from cultural Yam was more effective than that from natural Yam on mutagenicity caused by 2-AF and MNNG. Pectin from natural and cultural Yam had antimutagenic effect on mutagenicity induced by MNNG. In this study, antimutagenicity on MNNG was more effective than that on 2-AF. Antimutagenic effect of Samples had influence on incubation time. α-cellulose and pectin from natural and cultural Yam showed stronger antimutagenic effect than standard α-cellulose and standard pectin, respectively, on mutagenicity induced by 2-AF and MNNG.
Key Words
The Traditional Method for Preparing Korean Vegetable Dishes - Especially about Na mul Seng chae Ssam - 채소의 전통 조리법 - 나물 생채 쌈을 중심으로 -
조후종Hoo Jong Cho
14(4) 339-347, 1998
Title
The Traditional Method for Preparing Korean Vegetable Dishes - Especially about Na mul Seng chae Ssam - 채소의 전통 조리법 - 나물 생채 쌈을 중심으로 -
조후종Hoo Jong Cho
DOI:
Abstract
Korean vegetable dishes-Na mul are indigenous and popular foods for a long time, and have been eaten by not only the common people but also the royale people in the ordinary meal and customary affairs. Grains are principal item of diet for Koreans and additions of Na mul in diet provide the nutritional minerals and vitamins. Especially vegetable oils in seasoning played the important role in nutrition balance. This manuscript historically investigate the Korean vegetable dishes-especially Na mul, Seng chae, Ssam, and the vegetables, additional ingredients and seasonings. 1. Foreign vegetable were introduced very actively. As the result of it, the more variety of vegetables are available. 2. Vegetable oils such as sesame oil, perilla oil, roasted sesame seed and pine nuts, etc were widely used for seasonings. 3. Seng chae dishes had been prepared with more than two different kinds of vegetables. Seasonings are used from the various sources, and combination of ingredients and development of condiments ate expected to research further. 4. Ssam foods basically used uncooked vegetables, but steaming and boiling are also common methods.
Key Words
A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Korean Traditional Starch Foods for Steam Convection Oven and Cook / Chill System for Kindergarten Foodservice Operations 유치원 급식에 적용하기 위한 한국의 전통적인 전분류 음식의 Steam Convection Oven 및 Cook / Chill System 용 레시피 개발 및 미생물적 , 관능적 품질 평가에 대한 연구
김경자Kyung Ja Kim,강현주Hyeon Ju Kang,김은희Eun Hee Kim
14(4) 348-357, 1998
Title
A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Korean Traditional Starch Foods for Steam Convection Oven and Cook / Chill System for Kindergarten Foodservice Operations 유치원 급식에 적용하기 위한 한국의 전통적인 전분류 음식의 Steam Convection Oven 및 Cook / Chill System 용 레시피 개발 및 미생물적 , 관능적 품질 평가에 대한 연구
김경자Kyung Ja Kim,강현주Hyeon Ju Kang,김은희Eun Hee Kim
DOI:
Abstract
To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results: 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p<0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p<0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.
Key Words
A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Bulkogis for Steam Convection Oven and Cook / Chill System for Kindergarten Foodservice Operations 유치원 급식에 적용하기 위한 불고기류의 Steam Convection Oven 및 Cook / Chill System 용 레시피 개발 및 미생물적 , 관능적 품질 평가에 대한 연구
강현주Hyeon Ju Kang,김경자Kyung Ja Kim,김은희Eun Hee Kim
14(4) 358-366, 1998
Title
A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Bulkogis for Steam Convection Oven and Cook / Chill System for Kindergarten Foodservice Operations 유치원 급식에 적용하기 위한 불고기류의 Steam Convection Oven 및 Cook / Chill System 용 레시피 개발 및 미생물적 , 관능적 품질 평가에 대한 연구
강현주Hyeon Ju Kang,김경자Kyung Ja Kim,김은희Eun Hee Kim
DOI:
Abstract
To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results: 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).
Key Words
The Seasonal Microbiological Quality Assessment of Kimbap ( seaweed roll ) Production flow in Foodservice facilities for Univ. students - HACCP model - 대학생 대상 급식시설의 김밥 생산과정에 따른 계절별 미생물적 품질평가
이혜상Hye Sang Lee,류승연Seung Yeon Ryu
14(4) 367-374, 1998
Title
The Seasonal Microbiological Quality Assessment of Kimbap ( seaweed roll ) Production flow in Foodservice facilities for Univ. students - HACCP model - 대학생 대상 급식시설의 김밥 생산과정에 따른 계절별 미생물적 품질평가
이혜상Hye Sang Lee,류승연Seung Yeon Ryu
DOI:
Abstract
The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4℃. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the serving phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.
Key Words
The Physico-Chemical Properties of Korean Red Pepper Seed Oil by Species and Dried methods 품종 및 건조방법에 따른 고추씨 기름의 이화학적 특성
김복자Bok Ja Kim,안명수Myung Soo Ahn
14(4) 375-379, 1998
Title
The Physico-Chemical Properties of Korean Red Pepper Seed Oil by Species and Dried methods 품종 및 건조방법에 따른 고추씨 기름의 이화학적 특성
김복자Bok Ja Kim,안명수Myung Soo Ahn
DOI:
Abstract
Some Physico-chemical properties of korean red pepper seed oil were evaluated to find available method to utilize red pepper seeds used as useful cooking oil resources. Samples of red pepper seeds used as oil meterials were native, improved species and they were named such as NS (native spicies dried under sunlight), IS (improved spicies dried under sunlight), NF (native spicies dried by heating), and IF(improved spicies dried by heating), respectively. Moisture, ash, crude protein and crude fat contents of all red pepper seeds were 6.6%∼7.7%, 3.3∼3.5%, 18.25∼19.4% and 26.8∼27.5% in all samples, showing the specially high crude fat and crude protein content in NS. Capsaicin contents in crude red pepper seed oils were shown from 0.06 to 0.08% but after refining process, capsaicin contents were mostly lossed as 0∼0.006%. The types of tocopherol found in crude and refined red pepper seed oils were γ-, α-, δ-analogues, the amount of total tocopherol in IF was 2.10 mg/g oil which were the highest value of all red pepper seeds. In all red pepper seeds oils main fatty acids were linoleic acid (68∼70%), palmitic acid (14∼16%), oleic acid (10∼11%), and linolenic acid were extemely small amounts. The specific gravity (SG) 0.916∼0.919, refractive index (RI) 1.4724, acid value (AV) 0.26∼0.36, peroxide value (POV) 0.73∼1.19 and Iodine value (IV) 134.35∼134.92 were measured in all red pepper seed oils.
Key Words
A Study on the Oxidative Stabilities and Organoleptic Properties of Korean Red Pepper Seed Oil upon Species and Dried Methods 품종 및 건조방법에 따른 고추씨기름의 산화안정성과 기호성에 관한 연구
김복자Bok Ja Kim,안명수Myung Soo Ahn
14(4) 380-387, 1998
Title
A Study on the Oxidative Stabilities and Organoleptic Properties of Korean Red Pepper Seed Oil upon Species and Dried Methods 품종 및 건조방법에 따른 고추씨기름의 산화안정성과 기호성에 관한 연구
김복자Bok Ja Kim,안명수Myung Soo Ahn
DOI:
Abstract
The stability of red pepper seed oils during storage at 20±3℃, 40±3℃ and heating at 140±3℃ or 180±3℃ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20±3℃ or 40±3℃, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140±3℃ or 180±3℃, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180±5℃, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.
Key Words
Comparative Criteria for the Quality Characteristics of Kimchi between Korean Focus Group and American Focus Group 한국인 및 미국인 Focus Group 에 의한 김치의 품질특성의 평가 비교
오명숙Myung Suk Oh
14(4) 388-393, 1998
Title
Comparative Criteria for the Quality Characteristics of Kimchi between Korean Focus Group and American Focus Group 한국인 및 미국인 Focus Group 에 의한 김치의 품질특성의 평가 비교
오명숙Myung Suk Oh
DOI:
Abstract
This study was conducted to compare the perception and the criteria for tasty Kimchi between Korean focus group and American focus group. The perception of taste of Kimchi by American focus group was rather simple than that of Korean focus group. American focus group considered spicy, sweet and crunchy properties as the most desirable characteristics of Kimchi. Besides that properties, Korean focus group considered complicated characteristic taste, e.g. a combination of hot, sour, savory, salty, sweet and fresh taste and refreshing properties as essential factor in tasty Kimchi. Korean focus group had more peculiar descriptors in taste and American in mouthfeel and texture.
Key Words
Changes of Browning , Microbiological and Sensory Characteristics of Concentrated Garlic Juices during Storage 마늘 농축액의 저장 중 갈변도 , 미생물 및 관능적 특성의 변화
배수경Soo Kyung Bae,김미라Mee Ra Kim
14(4) 394-399, 1998
Title
Changes of Browning , Microbiological and Sensory Characteristics of Concentrated Garlic Juices during Storage 마늘 농축액의 저장 중 갈변도 , 미생물 및 관능적 특성의 변화
배수경Soo Kyung Bae,김미라Mee Ra Kim
DOI:
Abstract
The juice of garlic (Euichun variety) was extracted and concentrated by heating at 90℃, by using a rotary vacuum evaporator at 45℃, or by freezing at -50℃ until the volume was reduced to 70% of the original`s. The concentrated garlic juice was packed into 15 ㎖ test tubes wrapped with aluminum foil and kept at 4℃ or 25℃ for 60 days. Changes of browning, microbiological and sensory characteristics of the concentrated garlic juices were monitored every 10 days. The specific gravity and viscosity of the prepared juices decreased in the juices concentrated at 90℃, 45℃ and -50℃ in order. Browning of the concentrated garlic juices was slower during the storage at 4℃ than at 25℃. Browning occurred rapidly in the juice concentrated at 45℃ during the storage, especially at 25℃. The numbers of mesophilic and psychrotrophic bacteria in the juices did not increase significantly during the storage, which means the garlic juices had good shelf-life. The CFUs/㎖ of garlic juice concentrated at 90℃ were lower about 1 to 2 log cycles than those in other concentrated juices. The juice concentrated at 90℃ showed the weakest garlic odor and the strongest cooked odor among the juices. The juice concentrated at -50℃ had the freshest odor, especially stored at 4℃, but the juice concentrated at 90℃ had lowest score in fresh odor. Brown color was dark in the juice concentrated at 45℃ and green color of all the juices did not change significantly during the storage.
Key Words
A Survey on the Utilization University Food Service by Student in Daejeon City 대전지역 대학생들의 대학급식소 이용실태 조사
박상욱Sang Wook Park,장영상Young Sang Chang
14(4) 400-406, 1998
Title
A Survey on the Utilization University Food Service by Student in Daejeon City 대전지역 대학생들의 대학급식소 이용실태 조사
박상욱Sang Wook Park,장영상Young Sang Chang
DOI:
Abstract
Questionnaire survey was done on the utilization status of college feeding facilities by students. Three hundred and nine students from three universities in Daejeon city, Korea participated in this survey. The results were summarized as followings. 1. Students who had experience of utilizing college feeding facilities were totalled to two hundred and ninety six. Among them 87.50% students were utilizing for lunch. Female students utilization ratio for lunch was 17.94% higher than male. College B students showed specially low utilization ratio. 2. Utilization frequency ratio of once per day was the highest as 30.72%. College C showed the highest utilization ratio. 3. Students utilized the campus food services most frequently as 47.97%, the restaurant outside campus the next and snack corner in the campus the last. 4. Reasons for the utilization were listed as low price, time saving, near place and no other place to eat. 5. Reasons for the not utilization were indicated as tasteless, simple menu and noisy and crowded. 6. Recommendations for the improvements of college feeding facilities can be summarized to emphasize on taste, menu variation, sanitation, price decrease and comfortable atmosphere.
Key Words
Factors Affecting Productivity for University Food Service Operations 대학급식소의 생산성 요인분석
조순희Soon Hee Cho,홍성야Sung Ya Hong
14(4) 407-415, 1998
Title
Factors Affecting Productivity for University Food Service Operations 대학급식소의 생산성 요인분석
조순희Soon Hee Cho,홍성야Sung Ya Hong
DOI:
Abstract
The objectives of this study were to analyze the factors that affect the productivity for university food services. In a survey involving four-year university dining centers throughout the country, and correlations among thriteen different variables that affect productivity were determined. Productivity index (PI) was determined by meals per hour, the average score for 38 institutions was found to be 14.2 meals/hour. For serving methods, the fixed ration had a higher PI than the self-serving. When two types of serving trays were considered, the PI of the compartmantalized trays was higher than that of the tray accompanying saparate small dishes. When single (S)-or multiple(M)-menu was compared with the cafeteria style, a higher PI was obtained by the S-or M-menu. Among the three operation systems, the PI was found to be the highest by direct operation (17.6 meals/hour), followed by contract operation (11.1 meals/hour) and rent operation (7.9 meals/hour). For the factors that affect the productivity of the university food services, the total number served (r=0.54, P<0.001) and the use of convenient food items (r=0.28, P<0.05) exhibited positive correlations, while food costs and labor costs showed negative correlations. This suggests that the productivity of university food service increases as the total number served and the use of convenient food item increased, but decreases as the food costs and labor costs per meal increased. A regression analysis showed that three variables - total number served, labor cost per meal, number of employees-influenced about 73% components of food service showed a negative correlation with PI and a positive correlation with the labor cost per meal.
Key Words
Microwave Cooking of Rice (2) - The comparison with pressure and electric cooker - Microwave Oven 을 이용한 취반에 관한 연구 (2) - 압력솥 및 전기밥솥 취반미와의 취반특성 비교 -
김영아Young A Kim
14(4) 416-420, 1998
Title
Microwave Cooking of Rice (2) - The comparison with pressure and electric cooker - Microwave Oven 을 이용한 취반에 관한 연구 (2) - 압력솥 및 전기밥솥 취반미와의 취반특성 비교 -
김영아Young A Kim
DOI:
Abstract
The Properties of cooked rice prepared by microwave oven was compared with those by pressure cooker. There was no significant difference in sensory evaluation between microwave-cooked and pressure-cooked rices, however, the rice cooked by electric cooker was less preferred to others. The hardness of pressurecooked rice was greater than others. As the storage time for cooked rice increased, the extent of gelatinization decreased, however, there were no significant differences among three samples.
Key Words
Effect of Glutinous Rice Paste on the Fermentation of Puchukimchi 부추김치의 발효숙성에 찹쌀풀이 미치는 영향
장명숙Myung Sook Jang,박문옥Moon Ok Park
14(4) 421-429, 1998
Title
Effect of Glutinous Rice Paste on the Fermentation of Puchukimchi 부추김치의 발효숙성에 찹쌀풀이 미치는 영향
장명숙Myung Sook Jang,박문옥Moon Ok Park
DOI:
Abstract
The effect of glutinous rice paste on the physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). Puchulkimchi made with various concentrations (0.0, 0.5, 1.0, 2.0, 3.0%) of glutinous rice paste were fermentated at 10℃ up to 45 days. As a fermentation progressed, pH decreased in all of the treatments, while total acidity increased. By increasing the concentrtion of glutinous rice paste added, an increase of total acidity was noted from Puchukimchi. The reducing sugar content in most samples was decreased during fermentation, however, 1.0% treatment showed a relatively slow decrease. The total vitamin C content increased sharply at the 2nd-day of fermentation and then, gradually decreased especially from the 8th-day following a sigmoidal changing pattern. The total vitamin C content was the highest in Puchukimchi made with 1.0% glutinous rice paste. The counts of lactic acid bacteria increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation. Overall, Puchukimchi added with 1.0% glutinous rice paste showed the highest score in acceptability during fermentation.
Key Words
유지의 생리활성적인 기능성
안명수
14(4) 435-442, 1998
Title
유지의 생리활성적인 기능성
안명수
DOI:
Abstract
N/A
Key Words
참기름 및 들기름의 역사와 과학
최춘언
14(4) 443-452, 1998
Title
참기름 및 들기름의 역사와 과학
최춘언
DOI:
Abstract
N/A
Key Words
대체지방의 종류 및 식품에의 응용
최은옥
14(4) 453-457, 1998
Title
대체지방의 종류 및 식품에의 응용
최은옥
DOI:
Abstract
N/A
Key Words
김치에 대한 일본인의 인식 및 기호도 조사
한재숙 , 최영희
14(4) 458-458, 1998
Title
김치에 대한 일본인의 인식 및 기호도 조사
한재숙 , 최영희
DOI:
Abstract
N/A
Key Words
Studies on the Antimutagenicity of extract from Barley ( Hordeum vulgare ) 보리 ( Hordeum vulgare ) 추출물의 항변이원성 검색
이은주 , 구성자
14(4) 459-459, 1998
Title
Studies on the Antimutagenicity of extract from Barley ( Hordeum vulgare ) 보리 ( Hordeum vulgare ) 추출물의 항변이원성 검색
이은주 , 구성자
DOI:
Abstract
N/A
Key Words
닥나무 추출물의 항암효과에 관한 연구
민경진 , 구성자
14(4) 460-460, 1998
Title
닥나무 추출물의 항암효과에 관한 연구
민경진 , 구성자
DOI:
Abstract
N/A
Key Words
Screening of Antimicrobial activity of the Plantain ( Plantago asiatica L. ) extract 질경이 ( Plantago asiatica L. ) 추출물의 항균성검색
김건희 , 김순임 , 전희정 , 한영실
14(4) 461-461, 1998
Title
Screening of Antimicrobial activity of the Plantain ( Plantago asiatica L. ) extract 질경이 ( Plantago asiatica L. ) 추출물의 항균성검색
김건희 , 김순임 , 전희정 , 한영실
DOI:
Abstract
In order to develop the natural food preservative, freeze dried plantain (Plantago asuaica L.) was extracted with several solvents, and antimicrobial activity was investigated. The methanol extract from the plantain exhibited antimicrobial properties against five strains such as Bacillus subtilis. Escherichia coli, Staphylococcus aurcus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 1.0㎎/㎖ completely inhibited the growth of B. subtilis and V. parahaemolyticus. Antimicrobial activity of the ethylacctate fraction from the methanol extract of plantain was the strongest fraction compare to those of the other solvent fractions such as n-hexane, chloroform, n-butanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5㎎/disc on the growth of the B. subtilis and V. parahaemolyticus.
