Effect of Bamboo ( Pseudosasa japonica Makino ) Leaves on the Physicochemical Properties of Dongchimi 대나무(이대)잎이 동치미의 발효 중 이화학적 특성에 미치는 영향
김미정 Kim Mi Jung , 장명숙 Jang Myung Sook
15(5) 459-468, 1999
Title
Effect of Bamboo ( Pseudosasa japonica Makino ) Leaves on the Physicochemical Properties of Dongchimi 대나무(이대)잎이 동치미의 발효 중 이화학적 특성에 미치는 영향
김미정 Kim Mi Jung , 장명숙 Jang Myung Sook
DOI:
Abstract
The purpose of this study was to evaluate the effect of bamboo(Idae) leaves on the taste and preservation of Dongchimi. Dongchimi was prepared by the method described in the literatures and fermented at 10℃ for 75 days. The amounts of bamboo leaves used to cover the Dongchimi was 1, 3, 5 and 7% of radish weight. Total vitamin C content increased gradually in the initial stage of the fermentation periods, and then it decreased gradually. Regardless of the amount of bamboo leves, the reducing sugar content increased gradually from the initial stage of fermentation increased rapidly after 8 days of fermentation. As the amount of bamboo leaves increased, the reducing sugar content was retained longer, which reflected the retardation of Dongchimi fermentation. The free amino acid contents in all of the Dongchimi samples were in order of arginine > glutaric acid > aspartic acid > alanine at the initial period of fermentation, but the order changed to arginine > alanine > glutamic acid > valine as fermentation proceeded over 23 days. Among the five non-volatile organic acids identified, the levels of malic acid and citric acid were decreased during fermentation, while those of lactic acid, fumaric acid, and succinic acid were increased. There was a significant increase in lactic acid, succinic acid; malic acid, and citric acid contents during fermentation. The content of water soluble pectin(WSP) was higher than other pectins at the initial stages, but the content of WSP decreased as fermentation proceeded.
Key Words
Studies on Processing Conditions for Nooroong-gi Powder by Liquefaction and Gellatinization of Rice Powder 쌀가루의 액화와 호화에 의한 누룽지 분말 가공조건 연구
차보숙 Cha Bo Sook
15(5) 469-474, 1999
Title
Studies on Processing Conditions for Nooroong-gi Powder by Liquefaction and Gellatinization of Rice Powder 쌀가루의 액화와 호화에 의한 누룽지 분말 가공조건 연구
차보숙 Cha Bo Sook
DOI:
Abstract
An investigation was carried out to develope a processing method for Nooroong-gi powder for use of Soongneung extraction by hydrolysis with α-amylase and gelatinization of rice powder followed by toasting on hot plate. Three kinds of Nooroong-gi powder were prepared according to the degree of toasting. As the hydrolysis time increased, the DE value fastly increased during initial 2 minutes and viscosity decreased markedly. When the Soongneung was extracted from Nooroong-gi at 80-100℃, more than 80% of total solids was extracted during initial 10 minutes and higher temperature yielded more extraction solids. Sedimented volume of insoluble solids and turbidity were increased as the extraction temperature and time increased. Among the three Nooroong-gi powders, the more toasted one showed the higher yields, turbidity and lower L color values of Soongneung. Even though all sensory properties of the most toasted Soongneung were scored highest, the medium toasted one obtained the highest score in preference.
Key Words
The Sensory Characteristics of Korean Green Tea Produced by Kujeungkupo's Method 구증구포 (九蒸九暴) 에 의한 녹차의 제조 2 . 관능적 품질특성 및 기호도
박금순 Park Geum Soon , 전정례 Jeon Jeong Ryae , 이선주 Lee Sun Ju
15(5) 475-482, 1999
Title
The Sensory Characteristics of Korean Green Tea Produced by Kujeungkupo's Method 구증구포 (九蒸九暴) 에 의한 녹차의 제조 2 . 관능적 품질특성 및 기호도
박금순 Park Geum Soon , 전정례 Jeon Jeong Ryae , 이선주 Lee Sun Ju
DOI:
Abstract
This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317㎎/100g by Kujeungkupo. Of all carotenoids, the contents of lutein and β-carotene were 1,170㎎/100g and 111.1㎎/100g, respectively. The total cathechin content in green tea was 14.57g/100g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100g) followed by epicathechingallte and epicathechin. Total cholrophyll content was 141㎎/100g of green tea. The free sugar content in Kujeungkupo green tea wes 2.18g/100g, of which sucrose comprised 46% (1.01g/100g). The color value (ΔE) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.
Key Words
Effects of herbs on the taste compounds of Gom-kuk ( Beef soup stock ) during cooking 곰국의 맛성분에 대한 가열 시간 및 향미채소의 영향
조은자 Cho Eun Ja , 양미옥 Yang Mi Ok
15(5) 483-489, 1999
Title
Effects of herbs on the taste compounds of Gom-kuk ( Beef soup stock ) during cooking 곰국의 맛성분에 대한 가열 시간 및 향미채소의 영향
조은자 Cho Eun Ja , 양미옥 Yang Mi Ok
DOI:
Abstract
In order to study effects of herbs on the changes of the taste compounds, color and sensory evaluation of soup stock. The crude protein, free amino acids and nucleotide contents in brisket soup stock were investigated by use of semimicro-kjeldahl method and HPLC. In addition, color measurement and sensory evaluation were investigated. Generally, The crude protein, free amino acids and nucleotides contents in various soup stocks increased by heating time. The crude protein contents in the Go, Ca and A soup stocks increased much more than control soup stock. The free amino acids were the highest content in the Go_5 soup stock specially, arginine, alanine, glycine, threonine and glutamic acid. The free amino acid contents were lower in C_5 and O_5 soup stock than B_5 soup stock. 5`-IMP, inosine and hypoxanthine concentration in Go_(5)(33.4 ㎎%) soup stock showed highest value. But those in the C_(5)(5.8 ㎎%) and O_(5)(5.7 ㎎%) soup stocks were lower than that in the B_5 soup stock. From a sensory evaluation, the all of sensory score of samples was not significantly difference.
Key Words
A Study on the Changes of Taste Components in brisket and shank Gom-kuk by Cooking Condtions 조리조건에 따른 양지머리와 사골곰국의 맛성분 변화에 대한 연구
조은자 Cho Eun Ja , 정은정 Jung Eun Jung
15(5) 490-499, 1999
Title
A Study on the Changes of Taste Components in brisket and shank Gom-kuk by Cooking Condtions 조리조건에 따른 양지머리와 사골곰국의 맛성분 변화에 대한 연구
조은자 Cho Eun Ja , 정은정 Jung Eun Jung
DOI:
Abstract
The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 ㎎% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49㎎%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5`-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5`-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5`-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 ㎎%), and 5 hours(38.37 ㎎%) respectively. The amount of 5` in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 ㎎%). 4. The amount of 5`-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5` in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 ㎎%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock shoved that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.
Key Words
A study on the characteristics and noodle structure made from pea starch - wheat composite flour using a scanning electron microscopy Scanning Electron Microscopy 을 이용한 완두 전분 복합면의 반죽구조 및 특성연구
김은주 Kim Un Joo , 윤재영 Yoon Jae Young , 김희섭 Kim Hee Sup
15(5) 500-506, 1999
Title
A study on the characteristics and noodle structure made from pea starch - wheat composite flour using a scanning electron microscopy Scanning Electron Microscopy 을 이용한 완두 전분 복합면의 반죽구조 및 특성연구
김은주 Kim Un Joo , 윤재영 Yoon Jae Young , 김희섭 Kim Hee Sup
DOI:
Abstract
Scanning electron microscopy was used to study changes in granule shape, dough and cooked noodle structure of pea starch-wheat composite flour with 20% and 30% pea starch substitution. The granule shape of pea starch with low swelling power and solubility was oval, irregular and smooth, which had more a deep groove than corn starch and wheat flour. During gelatinization, pea starch after swelling was partially collapsed but it still held its main shape. The dough microstructure of 20% pea starch substitution showed compact structure distributed with more small starch granules than wheat dough and was held in discontinuous network. When cooked, more open filamentous network where starch gelatinization was complete were noticed. Swollen but partially collapsed large starch granules maintaining their shape were appeared in noodle structure after 30 min soaking in soup. In farinograph studies, 20% pea starch substitution to wheat flour showed that MTI value was as same as wheat flour even though stability was slightly decreased so that it was considered that it has proper property of noodle making.
Key Words
Effects of Addition Ratio of Pigmented Rice on the Quality Characteristics of Seolgiddeok 유색미의 첨가 비율이 설기떡의 품질 특성에 미치는 영향
김기숙 Kim Ki Sook , 이재경 Lee Jae Kyoung
15(5) 507-511, 1999
Title
Effects of Addition Ratio of Pigmented Rice on the Quality Characteristics of Seolgiddeok 유색미의 첨가 비율이 설기떡의 품질 특성에 미치는 영향
김기숙 Kim Ki Sook , 이재경 Lee Jae Kyoung
DOI:
Abstract
This study was carried out to investigate the effects of addition ratio of pigmented rice(Suwon 415) on the color difference, mechanical characteristics and gelatinization degree, sensory characteristics of Seolgiddeok. As the amount of pigmented rice was increased, the redness was increased, however, the lightness and yellowness were decreased. The hardness, adhesiveness, cohesiveness and chewiness of, Seolgiddeok were decreased with the increase of pigmented rice content, however, the springiness was increased. As the amount of pigmented rice was increased in Seolgiddeok, gelatinization was getting increased. In sensory evaluation, quality characteristics of Seolgiddeok with pigmented rice was better than those of Seolgiddeok without pigmented rice. Especially, Seolgiddeok with 20% pigmented rice added had the best score in color, sweetness, flavor and overall quality.
Key Words
The Characteristics of Sensory Evaluation by Various Cooking Methods of Salted - Dried Flathead 염건양태의 조리방법에 따른 관능적 특성 (1)
신애숙 Shin Ae Sook , 이현덕 Lee Hyun Duck , 김경자 Kim Kyung Ja
15(5) 512-523, 1999
Title
The Characteristics of Sensory Evaluation by Various Cooking Methods of Salted - Dried Flathead 염건양태의 조리방법에 따른 관능적 특성 (1)
신애숙 Shin Ae Sook , 이현덕 Lee Hyun Duck , 김경자 Kim Kyung Ja
DOI:
Abstract
A purpose of this study was to figure out the best cooking conditions of salted-dried fish by a sensory evaluation on cooked salted-dried flathead. Cooking of the salted-dried fish is traditional and popular in Korea, and salteddried flathead is a favorite with southern Korea. The raw material for the examination were a raw flathead and 3 degrees salted(2%, 4%, 6%)-dried flathead which added 3 kinds cooking treatment (steaming, boiling, baking) within three different times(5, 10 and 15 min.) respectively. The category scaled descriptive test and response surface methodology were applied for the evaluation, and the results of the evaluation were analyzed by SAS program. The result of the study were as follows : 1. For the steaming cooking, scale at 6% salt concentration and 5 minutes cooking time were the best conditions of the salted-dried flathead cooking. 2. For the boiling, 6% salt concentration and 10 minutes cooking time were the best conditions. 3. For the baking, 6% salt concentration and 10 minutes cooking time were the best conditions. 4. The baking group got higher estimations on the items of browning, cooked condition and meaty aroma than steaming and boiling group on Duncan`s multiple range test. According to the result of the Duncan`s test, baking is better cooking way for the salted-dried flathead.
Key Words
Preferences of meat food and its related factor in Koreans 한국인의 육류음식에 대한 기호성 및 관련 요인 분석
윤계순 Yoon Gye Soon , 우자원 Woo Ja Won
15(5) 524-532, 1999
Title
Preferences of meat food and its related factor in Koreans 한국인의 육류음식에 대한 기호성 및 관련 요인 분석
윤계순 Yoon Gye Soon , 우자원 Woo Ja Won
DOI:
Abstract
This study was carried out to obtain information about preferences of the meat food in 491 Koreans including the ones living in New Zealand. General preference for the meats was not significant differences according to sex, monthly income level, residing area, marriage status and family number. Degree of preferences for the meats which have consumed commonly such as beef, pork and chicken showed relatively a high tendency, but the meats such as goat, lamb, deer and turkey were very low in preference score. In the meats cooking style, most subjects preferred Korean style followed by Chinese and western style. The younger had a high score than the older inpreference of the processed meats. The meat foods subjects preferred were Tzeams(찜류), Kui(구이류), Tangs(탕류), cutlets and Tangsuyuks(탕수육류). There were not significant differences in preferences for the meats between Korean living in domestic and New Zealand. This study showed that the meat foods which theirs preference was high have had a high tendency in the intake frequency also. Preferences for the meat food was affected by intake frequency and amount of intake and nutritional knowledge, but not related to BMI, health status and monthly income level.
Key Words
Development of the method to extend shelf life of Backsulgie with enzyme treatment 효소처리에 의한 백설기의 저장성을 연장하기 위한 방법의 개발
고봉경 Koh Bong Kyung
15(5) 533-538, 1999
Title
Development of the method to extend shelf life of Backsulgie with enzyme treatment 효소처리에 의한 백설기의 저장성을 연장하기 위한 방법의 개발
고봉경 Koh Bong Kyung
DOI:
Abstract
α-amylase was investigated as an antistaling agent for Backsulgie, a traditional rice cake. Rice powder was mixed with α-amylase, fermented for 2 hr at 37℃, and steamed for 20 min. Rice cake was stored at room temperature or freezer for 4 days, and analyzed to determined the changes of chemical and sensory properties. When α-amylase was added to rice cake, the content of reducing sugars and the yellow color of the cake were increased, and the water activity was decreased. Soft and moist textural properties were apparent in α-amylase-added rice cakes by sensory evaluation. X-ray diffraction showed a V pattern after 4 days of storage which indicated the starch of rice cake was not retrograded. However, there was no significant difference in moisture content between enzymetreated and non-treated rice cakes. Above results suggest that α-amylase treatment produced dextrins which consequently bound with water and inhibited the retrogradation of rice cake.
Key Words
Changes in Sensory and Textural Properties of Mungbean Starch Gels during Storage 보존에 따른 녹두 전분 gel 의 관능적 , 텍스쳐 특성변화
최은정 Choi Eun Jung , 오명숙 Oh Myung Suk
15(5) 539-544, 1999
Title
Changes in Sensory and Textural Properties of Mungbean Starch Gels during Storage 보존에 따른 녹두 전분 gel 의 관능적 , 텍스쳐 특성변화
최은정 Choi Eun Jung , 오명숙 Oh Myung Suk
DOI:
Abstract
This study attempted to determine the effect of storage temperature(5℃ and 25℃) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5℃. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5℃. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5℃ and at the 3rd day storage at 25℃.
Key Words
A Study on Mineral Contents of the Underground Vegetables Produced in Korea harvested in different times 국내산 식용 지하 부위 채소의 수확시기에 따른 무기 성분 분석에 관한 연구
장경미 Chang Kyung Mi , 이미순 Lee Mie Soon
15(5) 545-549, 1999
Title
A Study on Mineral Contents of the Underground Vegetables Produced in Korea harvested in different times 국내산 식용 지하 부위 채소의 수확시기에 따른 무기 성분 분석에 관한 연구
장경미 Chang Kyung Mi , 이미순 Lee Mie Soon
DOI:
Abstract
This study was performed to estimate mineral contents of some underground vegetables including potatoes, sweet-potatoes, carrots, radishes, onions, garlics, gingers, burdocks, and lotus roots produced in Korea using ICPAES (Inductively Coupled Plasma-Atomic Emission Spectrometry). According to the measurement, the amounts of Na, Mg, Al, K, Ca, Mn, Fe, Zn, and P in underground vegetables are variable depending upon harvest time and individual plants. It was noticeable that the carrots showed quite higher amounts of Na compared to other underground vegetables. The amounts of Cd, Ba, Sr and Pb appeared to be below hazard levels. In the near future we expect that this study can be used to calculate the mineral intake from underground vegetables.
