The Preference and Inhibitory Effect of Root Vegetables on β-Glucuronidase and Tryptophanase of Human Intestinal Bacteria 근채류의 기호도와 장내세균의 유해효소 억제효과
한명주Myung Joo Han,김나영Na Young Kim
15(6) 555-564, 1999
Title
The Preference and Inhibitory Effect of Root Vegetables on β-Glucuronidase and Tryptophanase of Human Intestinal Bacteria 근채류의 기호도와 장내세균의 유해효소 억제효과
한명주Myung Joo Han,김나영Na Young Kim
DOI:
Abstract
The objective of this study was to investigate the preference of root vegetables and the inhibitory effect of the vegetables on harmful enzymes of intestinal bacteria. Two hundred fifty respondents in Seoul area surveyed to obtain information from Sep. 30 to Oct. 30, 1998. Respondents preferred Inpuomoea batatas (sweet potato, 4.05), Solanum tuberosum(potato, 3.97), Allium cepa(onion, 3.68), Codonopsis lanceolata(3.64) and Raponus sativus (redish, 3.60). The growth of B. breve K-110 was effectively increased by adding 0.5% extract of Solanum tuberosum(139%), Codonopsis lamceolate(145%), Dioscorea japonica(164%), Colocisia antiquorum(144%) extract to the medium. B. breve K-100 for beneficial bacteria, and E. coli HGU-3 or Bacteroides JY-6 for harmful bacteria were used to determine the inhibitory effect of root vegetables on harmful intestinal enzymes after co-culturing harmful and beneficial bacteria. The extract of Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica(yam) and Colocisia antiquorum (taroes) showed inhibitory effect on β-glucuronidase and tryptophanase of intestinal bacteria. The macromolecules were isolated from Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica and Colocisia antiquorum by Sephadex G-100 column chromatography. By adding these isolated marcromolecules to the medium, the growth of B. breve K-100 were also increased and high inhibitory effects on the β-glucuronidase and tryptophanase were measured. These results suggested that the harmful enzymes of intestinal bacteria were inhibited by consuming Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica and Colocisia antiquorum. Therefore, they could prevent gastrointestinal diseases.
Key Words
Perception of ' jook ' by the individual characteristics of Korean 건강 , 성격 , 연령 , 성별에 따른 죽에 대한 견해
전정희Jung Hee June,윤재영Jae Young Yoon,김희섭Hee Sup Kim
15(6) 565-578, 1999
Title
Perception of ' jook ' by the individual characteristics of Korean 건강 , 성격 , 연령 , 성별에 따른 죽에 대한 견해
전정희Jung Hee June,윤재영Jae Young Yoon,김희섭Hee Sup Kim
DOI:
Abstract
A survey on the perception of Jook was conducted from some Korean by using a questionnaire. Among the subjects, those of teens and twenties of age showed good health indices, and there were significant differences in character and physiology depending upon the age. The more younger, the more impatient regardless of the gender (p<0.01). Jook served as a meal, between meals, or dainties. On selecting instant Jook, taste, nutrition, variety, and convenience were the factors considered. Hinjook served as a breakfast or therapeutic diet, Potjook and Hobakjook between meals and as dainties, and Darkjook as a lunch or supper and a health meal.
Key Words
Recognition about the HACCP Concepts by the Industry Foodservice Managers in Pusan and Kyung Nam 부산 경남지역 사업체 급식관리자의 식품위해요소 중점관리기준에 대한 인지도 조사연구
류은순Eun Soon Lyu
15(6) 579-585, 1999
Title
Recognition about the HACCP Concepts by the Industry Foodservice Managers in Pusan and Kyung Nam 부산 경남지역 사업체 급식관리자의 식품위해요소 중점관리기준에 대한 인지도 조사연구
류은순Eun Soon Lyu
DOI:
Abstract
This study was conducted to evaluate the recognition of HACCP(Hazard Analysis Critical Control Point) concept by the industry foodservice managers in Pusan and the Kyung Nam areas and to suggest a guideline for an effective HACCP education program. A survey was conducted from 133 foodservice managers by using a questionnaire. The results were as follows; 68.0% industry foodservice managers were educated about HACCP concept, 33.8% didn`t understand the concept, and only 13.4% understood the concept fully. On the application of HACCP program to the foodservice operation, 15.0% of managers always applied HACCP program, 35.4% often, and 49.6% did not. The reasons for not applying HACCP were the ignorance HACCP implementation method(36.7%), poor facilities of foodservice operations(34.7%), shortage of time(14.3%), and difficult of HACCP principles(6.1%). The mean score of HACCP knowledge for all manager was 64.1, in which the educated manager showed significantly higher score than noneducated CP(0.01). The ratio of correct answers concerning HACCP was 80.5% for the pre-preparation stage, 60.3% for the receiving and storage stage, 57.0% for the hot and cold holding stage, 54.5% for the facilities sanitation stage, and 46.0% for the preparation stage. The mean score of HACCP knowledge was positively correlated with understanding of HACCP program as well as the application. Also, the implementation of HACCP program was positively correlated with the understanding of HACCP.
Key Words
Sensory and Quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin 단호박 첨가수준에 따른 호박떡의 기호성 및 품질특성
윤숙자Sook Ja Yoon
15(6) 586-590, 1999
Title
Sensory and Quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin 단호박 첨가수준에 따른 호박떡의 기호성 및 품질특성
윤숙자Sook Ja Yoon
DOI:
Abstract
Pumpkin rice cakes were prepared by different amounts of pumpkin and then instrumental analysis and sensory evaluation were performed to measure quality characteristics of the cakes and to determine adequate amounts of pumpkin. Moisture contents of pumpkin rice cake increased in accordance with the addition of pumpkin. In Hunter`s color value, lightness decreased by the addition of pumpkin, whereas redness and yellowness increased. In texture profile analysis, hardness, gumminess, and chewiness of pumpkin rice cake increased by pumpkin addition. In sensory evaluation, all categories except flavor were significantly different at p<0.05. Overall the rice cake with 30% of pumpkin showed high sensory scores and preferable acceptability in color, taste, moistnes, consistency, and overall acceptance.
Key Words
Sensory and Quality Characteristics of Sanyakbyung Prepared with Different Amounts of Glutinous Rice Flour 찹쌀가루 첨가량에 따른 산약병의 기호성 및 품질특성에 관한 연구
윤숙자Sook Ja Yoon,장명숙Myung Sook Jang
15(6) 591-594, 1999
Title
Sensory and Quality Characteristics of Sanyakbyung Prepared with Different Amounts of Glutinous Rice Flour 찹쌀가루 첨가량에 따른 산약병의 기호성 및 품질특성에 관한 연구
윤숙자Sook Ja Yoon,장명숙Myung Sook Jang
DOI:
Abstract
An instrumental analysis of Sanyakbyung was carried out along with sensory evaluationto find out how its quality characteristics changed by the addition of glutinous rice flour(0%, 10%, 20%, 30%, 40% and 50%). The moisture content of Sanyakbyung decreased in proportion to the increment of glutinous rice flour. In terms of color, L-value increased depending on the increment of glutinous rice whereas a-value and b-value showed a decrease. This could be accounted for by two factors: one is that the protein contained in yam flour contributed to black coloring and the other is that the color of yam flour itself contributed ostensively to the tint of blackish coloring, and also to the tint of yellow and red coloring. In the two bite compression test, the hardness, gumminess, chewiness, and cohesiveness of Sanyakbyung decreased depending on the increment of glutinous rice flour. The springiness did not show any significant variation among the samples. That is, the more yam flour was added, the more cohesive and gummy Sanyakbyung was produced. There were significant differences(p<0.05) in the sensory characteristics of the samples in which Sanyakbyung with 10% glutinous rice flour was most preferred in color, those with 20% in flavor, and those with 40% in taste. Adhesiveness and consistency in the palate responses also showed significant differences among samples in which the sample with 40% glutinous rice flour was most favored in consistency. When the content of yam increased, the gumminess also increased. Generally, Sanyakbyung with soft but less gummy texture was preferred to strong gummy one which was easily stuck to teeth. In the overall acceptance, Sanyakbyung with 40% glutinous rice four was most preferred.
Key Words
A Study on the standardizing of Recipe for Soup Making - Focused on Clear Soup - 국조리의 과학화에 관한 연구 - 맑은 장국을 중심으로 -
홍진숙Jin Sook Hong
15(6) 595-602, 1999
Title
A Study on the standardizing of Recipe for Soup Making - Focused on Clear Soup - 국조리의 과학화에 관한 연구 - 맑은 장국을 중심으로 -
홍진숙Jin Sook Hong
DOI:
Abstract
This study was intended to develop traditional Korean soup recipe which can be used for food service and meet consumers` taste with a focus on clear soup such as clear radish soup, sea mustard soup, dried pollack soup, croaker soup, and backbone soup. The developed sample(S1) showed the highest level of overall preference among consumers. There were significant differences in sensory characteristics of the samples especially between S1 and others. The sensory characteristics of each soup showed a slight difference depending on the kind of soup, however, all items had an effect on overall preference. One of the standardized recipe to make broth was presented as follows: The ingredients for broth consists of the shank or brisket of beef(100g), water(10 cup), spring onion(20g), onion(30g), garlic(10g), salt(1 teaspoonful), and black pepper power(1/10 teaspoonful). 1) The meat part of shank or brisket is prepared. 2) The unfrozen meat is immersed in cold water for 20 min, whereby blood is extracted from the meat. 3) 10 cups of water are poured into the pan and boiled enough. 4) After water has boiled enough, the lump of meat with blood extracted is cut into 2 or 3 pieces and is boiled in the boiling water by high-intensity heat with the pan lid uncovered, and dirty foam is scooped out while boiling. 5) If the broth begins to be extracted, the intensity of heat is lowered for boiling for one hour or so, and then again boiled for 30 min with spring onion, garlic, onion and the like. If the broth is extracted enough, spring onion, garlic, onion, and others are removed from the pan, the broth is seasoned with salt and black pepper powder, and foam is removed by using fine mesh sieve or gauze. Then, 6 cups of clear broth is obtained finally.
Key Words
Studies on Nutritional Components of Liver Sausage 간소시지의 영양성분에 관한 연구
이숙미Sook Mi Lee,조정순Jung Soon Cho
15(6) 603-610, 1999
Title
Studies on Nutritional Components of Liver Sausage 간소시지의 영양성분에 관한 연구
이숙미Sook Mi Lee,조정순Jung Soon Cho
DOI:
Abstract
The purposes of this study were to investigate the applicability of pork liver in manufacturing sausages and to examine the nutritional components of liver sausages prepared. Sausages containing different proportions of pork liver were manufactured with various processes and were analysed for their nutritional value. Based on the basic recipe for manufacturing sausages, fifteen recipes were proposed with different combinations of ingredients. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver also were evaluated. The results were obtained as follows : 1. The average contents of moisture, protein, fat, carbohydrate, fiber, ash, and energy were 62.31%, 15.71%, 17.12%, 3.88%, 0.24%, 1.48%, and 234.04 kcal/100 g respectively. As the percentage of liver increased, the fat content and total energy were decreased significantly. 2. As the percentage of liver in sausage increased, the content of amino acids including valine, leucine, isoleucine, threonine, lysine, phenylalanine, arginine, aspartic acid, glycine, proline, tyrosine, and cysteine was increased. However, the contents of histidine, methionine, glutamic acid, and alanine were decreased. 3. The vitamin A content of liver sausage was increased by 11 times compared with the control, however, the content of vitamin B was slightly decreased. 4. As the percentage of the liver was increased in sausage, the content of minerals such as calcium, magnesium, phosphorus, sodium, potassium, and iron were increased.
Key Words
A Study on the Mutagenicity of Autoxidized Soybean Oil 자동산화 대두유의 돌연변이원성에 관한 연구
이진영Jin Young Lee,안명수Myung Soo Ahn
15(6) 611-617, 1999
Title
A Study on the Mutagenicity of Autoxidized Soybean Oil 자동산화 대두유의 돌연변이원성에 관한 연구
이진영Jin Young Lee,안명수Myung Soo Ahn
DOI:
Abstract
Commercial soybean oil, which did not contain any antioxidant, were autoxidized at 60±2℃ for 79 days, and the changes of peroxide value(POV), thiobarbituric acidvalue(TBAV), conjugated dienoic acid(CDA) content, and fatty acid composition of the oil were studied during the 79 day-storage period. The samples with POVs of 0, 150, 300, 500, 450, 400 and 300 meq./kg oil were used for the test of mutagenic activity. The Ames test was carried out with and without metabolic activation. Bacterial strains used in this study were the histidine auxotrophic strains of S. typhimurium TA100, TA1535, and TA 102 for the detection of base pair, and TA98 and TA1537 for frame shift mutations. Each series of samples was dissolved in tetrahydrofuran(inhibitor free) and tested at doses ranging from 0.05 to 5 mg/plate. The autoxidized soybean oil increased significantly(p<0.05) the number of His^+ revenant colonies in cases of TA 98 with S9 mix, TA100 without S9 mix, 1535 and 1537 with and without S9, respectively. The samples having the highest peroxide values showed the strongest mutagenicity. It seemed that the amount of hydroperoxides in the oils was closely related to the mutagenic activity of the respective oils.
Key Words
The Effect of Fresh Ginseng on the Quality Characteristics of Seukbakjee 수삼의 첨가가 섞박지의 품질특성에 미치는 영향
임희정Hee Jung Lim
15(6) 618-625, 1999
Title
The Effect of Fresh Ginseng on the Quality Characteristics of Seukbakjee 수삼의 첨가가 섞박지의 품질특성에 미치는 영향
임희정Hee Jung Lim
DOI:
Abstract
This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Seukbakjee during 45 days of fermentation. Seukbakjee with various levels(0, 2, 4, 6%) of fresh ginseng were fermented at 4℃. During fermentaion, the pH values were lowered in all Seukbakjee samples, however, those with fresh ginseng were a little higher than control Seukbakjee. Acidity increased continuously during the entire fermentation, in which those of added fresh ginseng increased less than control. As the concentration of fresh ginseng increased, the pH of Seukbakjee were increased. Saltiness was maintained at 1.37∼2.62% levels during the whole fermentation. The degree of degradation of reducing sugar and tree sugar was much delayed in Seukbakjee added with fresh ginseng. Total vitamin C content of Seukbakjee with fresh ginseng was higher than that of Seukbakjee without fresh ginseng. The number of total bacteria and lactic acid bacteria in Seukbakjee with fresh ginseng was higher than control during the entire fermentation period. In sensory evalution, Seukbakjee with 4% fresh ginseng was the best for taste and flavor. Seukbakjee with 2% fresh ginseng was the best for texture and overall acceptability. Above results suggest that the addition of fresh ginseng improves the quality of seukbakjee.
Key Words
The Assessment of High School Students' Satisfaction on the Foodservice 서울지역 고등학생의 급식만족도 분석
이진실Jin Sil Lee
15(6) 626-632, 1999
Title
The Assessment of High School Students' Satisfaction on the Foodservice 서울지역 고등학생의 급식만족도 분석
이진실Jin Sil Lee
DOI:
Abstract
The purposes of this study were to examine the needs in foodservice in the view of students and to determine the ways to improve the foodservice quality. A survey was undertaken from 381 high school students by using a selfcompleted questionnaire regarding the student` satisfaction on the foodservice. The collected data were analyzed by using SPSS program for descriptive analysis, t-test, and analysis of variance. The students assessed the importance and performance of the meal service as 4.19 and 2.52 out of 5, respectively, which suggests that the school foodservice needs to be improved. The attributes identified in Quadrant A, which was labelled `focus here` and supposed to incidate the areas of high importance but in low performance, were the availability of meals that the students like, variety of menu, taste of the food, sanitary quality of the food, sanitized utensil, and response to complanints. The results of Importance-Performance Analusis(IPA) indicated the areas that the attention of management should be given to improve the quality of foodservice.
Key Words
Optimization of Minimally Processed White Radish for Kkakttugi Preparation 깍두기 김치 제조용 절단 무의 가공적성에 대한 연구
김건희Gun Hee Kim
15(6) 633-638, 1999
Title
Optimization of Minimally Processed White Radish for Kkakttugi Preparation 깍두기 김치 제조용 절단 무의 가공적성에 대한 연구
김건희Gun Hee Kim
DOI:
Abstract
This study was conducted to investigate the effect of quality preservatives on minimally processed white radish for Kkakttugi, hot radish Kimchi, preparation during storage at 4℃ and 20℃. The firmness of minimally processed white radish decreased during storage at 4℃ and 20℃. However 1% CaCl₂ and 2% NaCl+2% sucrose treatments were effective to maintain the firmness of cut radishs. For color, Hunter L values decreased more in the samples stored at 20℃ than at 4℃, while a values showed a slight increaseat both storage temperatures. The b values (browning index) showed a notable increase during storage at 4℃ and 20℃. Vitamin C content decreased during storage at both temperatures by 10.4%∼95.9%. At both storage temperatures, vitamin C content was highest in the samples treated with 1% NaCl+1% sucrose. For organic acid, while the content of malic acid decreased those of lactic and acetic acid increased during storage.
Key Words
Muscle Quality of Cultured and Wild Red sea bream 양식 및 자연산 도미 ( Pagrosomus auratus ) 어육의 품질 특성에 관한 연구
이경희Kyung Hee Lee,이영순Young Soon Lee
15(6) 639-644, 1999
Title
Muscle Quality of Cultured and Wild Red sea bream 양식 및 자연산 도미 ( Pagrosomus auratus ) 어육의 품질 특성에 관한 연구
이경희Kyung Hee Lee,이영순Young Soon Lee
DOI:
Abstract
The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.
Key Words
Analysis of lipid composition and fatty acids in poultry eggs - cage system , open barn system's hen egg , moscovy duck's egg mallard's egg - 난류 (卵類) 의 지질성분 및 지방산 조성 분석 - 달걀 , 기러기알 , 총둥오리알 -
홍이진I Jin Hong,윤혜경Hae Kyung Yoon,구성자Sung Ja Koo
15(6) 645-651, 1999
Title
Analysis of lipid composition and fatty acids in poultry eggs - cage system , open barn system's hen egg , moscovy duck's egg mallard's egg - 난류 (卵類) 의 지질성분 및 지방산 조성 분석 - 달걀 , 기러기알 , 총둥오리알 -
홍이진I Jin Hong,윤혜경Hae Kyung Yoon,구성자Sung Ja Koo
DOI:
Abstract
The lipid and fatty acid composition of various poultry eggs were examined after extracting yolk oils from the eggs of caged hen, open barn-reared hen, mallard, and muscovy duck. Total lipid content in 100 g of each edible portion was the highest in muscovy duck egg followed by open barn-reared hen, mallard, caged hen, and natural hen eggs. The triglyceride contents in the egg were in the order of caged hen, open barn-reared hen, natural hen, mallard, and muscovy duck. The cholesterol contents in total lipid were the highest in caged hen and muscovy duck eggs(4.5%), and the lowest in mallard(3.3%). Caged hen eggs had higher neutral lipid ratio among total lipid, but had lower ratio of glycolipid and phospholipid compared with those of the open barn-reared hens. For fatty acid composition, linoleic acid was the highest in the muscovy and linolenic acid was the highest in open barn-reared hen eggs. The contents of arachidonic acid and Eicosapentaenoic acid(EPA) were the highest in muscovy eggs. On the other hand, the content of Docosahexaenoic acid(DHA) was the highest in muscovy duck eggs.
Key Words
A Study on the Preparation and Rheological Properties of Chik Mook 칡전분을 이용한 칡묵의 조리과학적 연구
이영순Young Soon Lee,곽은정Eun Jung Kwak,이경희Kyung Hee Lee
15(6) 652-658, 1999
Title
A Study on the Preparation and Rheological Properties of Chik Mook 칡전분을 이용한 칡묵의 조리과학적 연구
이영순Young Soon Lee,곽은정Eun Jung Kwak,이경희Kyung Hee Lee
DOI:
Abstract
Arrowroot Mook was prepared as a trial to develop new food items from natural resources, and its rheological properties were measured. 1. Thestarting point of gelatinization of 7% arrowroot starch solution was 67.5℃ as measured by amylograph. The viscosity of arrowroot starch reached the maximum 375 B.U. at 95℃ and decreased to 315 B.U. while holding at 95℃ for 15 min. When the temperature dropped to 50℃, the viscosity increased again to 530 B.U. 2. The gelatinization enthalpy of arrowroot starch was 15.603 J/g. 3. For the color, there were significant differences in b value for the arrowroot Mook made of arrowroot starch and in L value for the Mook made by the addition of arrowroot juice. 4. In descriptive analysis, S₃(14% arrowstarch) was most favored in color, and S₁(10% arrowstarch)was most favored in transparency, brittleness, finenesa, and shininess. There were no significant differences in hardness, adhesiveness, and astringency. 5. On the contrary to mechanical measurement, there were no significant differences in hardness of samples as thaddition of arrowroot juice increased, although there appeared a tendency to be softer in descriptive analysis. 6. The Mook prepared with 12% arrowroot starch was most favored by sensory evaluation. In case of adding arrowroot juice, the Mook containing 3% of arrowroot juice was most favored. Overall, arrowroot Mook showed a potential as a new food item.
