Quality Assessment of Cook / Chill Soy Sauce Glazed Soybean Curd Packaged with Different Methods for the Development of Health - oriented Convenience Foods 한국형 건강편의식 개발을 위한 두부조림의 Cook / Chill 생산 및 포장방법에 따른 품질 평가
곽동경Tong Kyung Kwak,손시내Shi Nae Shon,윤선Sun Yoon,박혜원Hye Won Park,류경Kyung Ryu,홍완수Wan Soo Hong,장혜자Hye Ja Jang,문혜경Hye Kyung Moon,최정화Jung Hwa Choi
16(2) 99-111, 2000
Title
Quality Assessment of Cook / Chill Soy Sauce Glazed Soybean Curd Packaged with Different Methods for the Development of Health - oriented Convenience Foods 한국형 건강편의식 개발을 위한 두부조림의 Cook / Chill 생산 및 포장방법에 따른 품질 평가
곽동경Tong Kyung Kwak,손시내Shi Nae Shon,윤선Sun Yoon,박혜원Hye Won Park,류경Kyung Ryu,홍완수Wan Soo Hong,장혜자Hye Ja Jang,문혜경Hye Kyung Moon,최정화Jung Hwa Choi
DOI:
Abstract
The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.
Key Words
The Assessment of High School Students' Foodservice Satisfaction in Accordance with Type of Foodservice Management 급식형태에 따른 서울시 고등학교 급식 만족도 연구
유양자Yang Ja Yoo,홍완수Wan Soo Hong,최영심Young Sim Choi
16(2) 112-120, 2000
Title
The Assessment of High School Students' Foodservice Satisfaction in Accordance with Type of Foodservice Management 급식형태에 따른 서울시 고등학교 급식 만족도 연구
유양자Yang Ja Yoo,홍완수Wan Soo Hong,최영심Young Sim Choi
DOI:
Abstract
The purpose of this study was to examine the needs of high school students on foodservice. A survey from 8 high school foodservice operations in Seoul was undertaken and detailed information was collected from 538 high school students. Completed questionnaires were received from 3 self-operated and 5 contracted school foodservice operations. Statistical analyses were performed by SPSS including descriptive analysis and t-test. The 49.8% of the respondent students were male and 50.2% female. The whole students assessed the importance and performance of school foodservice as 4.18 and 2.83 out of 5 respectively, which suggests that the school foodservice needs to be improved. The Importance-Performance Analysis(IPA) used for obtaining information on high school foodservice management suggested that foodservice attributes with fair to poor performance but with high importance were sanitation of food, service of foodservice personnel, dealing with complaints and the reflection of students` opinion in menu.
Key Words
Quality characteristics of home - made doenjang , a traditional Korean soybean paste 가정에서 제조된 전통된장의 품질특성
박석규Seok Kyu Park,서권일Kwon Il Seo,손미예Mi Yae Shon,문주석Ju Seok Moon,이영환Young Hwan Lee
16(2) 121-127, 2000
Title
Quality characteristics of home - made doenjang , a traditional Korean soybean paste 가정에서 제조된 전통된장의 품질특성
박석규Seok Kyu Park,서권일Kwon Il Seo,손미예Mi Yae Shon,문주석Ju Seok Moon,이영환Young Hwan Lee
DOI:
Abstract
To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4㎎%(w/w), however, it ranged from 202.3 to 416.3 ㎎% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3,+l9.6, and +7.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 ㎎%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 ㎎%, respectively. The main organic acid was lactic acid as 326.8 ㎎% ranging from 59.4 to 613.4 ㎎%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.
Key Words
Effects of Cysteine on the Texture and Color of Wheat Flour Noodle 밀국수의 물성과 색에 미치는 cysteine 의 영향
고봉경Bong Kyung Koh
16(2) 128-134, 2000
Title
Effects of Cysteine on the Texture and Color of Wheat Flour Noodle 밀국수의 물성과 색에 미치는 cysteine 의 영향
고봉경Bong Kyung Koh
DOI:
Abstract
Cysteine, a thiol group-containing reducing agent which is known to relax the strain and increase the viscosity of dough, was added to Korean and imported wheat flour noodles to investigate the effect on the properties of raw, dried, and cooked noodles and to determine the optimum cooking time and amount to improve the color of noodles. Addition of cysteine up to 1% of flour (8.25 mmole/100 g flour) was not effective in increasing the brightness of raw and dried noodles and in changing the water activity of dried noodle. However, cysteine improved the brightness of cooked noodle made of both Korean and imported wheat flours. Also, there were notable differences in cooking and sensory properties of cysteine-added cooked noodles such as less firm and stickier texture due to the extraction of organic compounds into broth. When the noodles were cooked for their optimum cooking time, no difference was noticed in the texture and overall preference regardless of the addition of cysteine. Overa1l, the addition of 1% cysteine increased the brightness of cooked noodles and reduced the cooking time.
Key Words
Effect of Onion and Garlic Juice on the Lipid Oxidation and Quality Characteristics during the Storage of Conger Eel ( Astroconger myriaster ) 양파즙과 마늘즙이 붕장어의 저장 가정 중 지방산화 및 품질 특성에 미치는 영향
조희숙Hee Sook Cho,박복희Bock Hee Park
16(2) 135-142, 2000
Title
Effect of Onion and Garlic Juice on the Lipid Oxidation and Quality Characteristics during the Storage of Conger Eel ( Astroconger myriaster ) 양파즙과 마늘즙이 붕장어의 저장 가정 중 지방산화 및 품질 특성에 미치는 영향
조희숙Hee Sook Cho,박복희Bock Hee Park
DOI:
Abstract
The purpose of this study was to investigate the effects of onion and garlic juice on the lipid oxidation of fish oil as antioxidants and quality characteristics of fish muscle. The samples were treated with onion and garlic juice at5%(w/w) or 10%(w/w) of fish muscle, and stored at 4± 1℃ and -18 ±2℃ for 7 and 42 days, respectively. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA values of the samples treated with 5% onion and garlic juice were lower than those treated with 10% onion and garlic juice. POV of the samples treated with onion were lower than those treated with garlic juice. Lightness and yellowness of the sample were the highest in 10% onion and garlic juice-treated ones. The score of overall quality in sensory evaluation was the highest in the samples treated with onion juice stored at 4± 1℃.
Key Words
The study on the job attitude of cooks at the Deluxe Hotel in Seoul 서울지역 일부 특급 호텔 조리종사자의 직무실태와 직업의식조사에 관한 연구
현영희Young Hee Hyun,이윤신Yoon Shin Lee
16(2) 143-150, 2000
Title
The study on the job attitude of cooks at the Deluxe Hotel in Seoul 서울지역 일부 특급 호텔 조리종사자의 직무실태와 직업의식조사에 관한 연구
현영희Young Hee Hyun,이윤신Yoon Shin Lee
DOI:
Abstract
A survey was carried out from 143 cooks working at the deluxe hotels in Seoul to obtain the information on the working environment, characteristics, and the satisfaction of the cooks to improve the culinary art training program and the working environment. The results were as follows: Most of the cooks(58.7%) worked for 8-9 hours/day and 51.7% of the cooks earned 1-1.5 million won in a month. The cooks had average 1.6 licenses per person, however, their licenses accorded with their work place only with 85.3%. Subjects were unsatisfied with the pay(55.2%), but 42.7% of the cooks hoped to work in their current work place. If they could transfer to other work place, they wished to run a restaurant of their own. The unsatisfaction rate was high among the cooks worked for 10-15 years, and 19.2% of them was unsatisfied with the environment of work place and 11.5% was in promotion. The longer the working period of the cook, the higher the recognition of the culinary skill. Also, the more frequently transfer to other places, the higher the self-estimation in their skills. Subjects answered that the most important factors for good cooking are the good taste and hygiene. The quality of ingredients was recognized more important among the cooks worked for longer period. The greatest hindrance for the improvement of cooking skill was indicated as insufficient knowledge among the cooks worked under one year, lack of confidence among those worked for 2-5 years, and authoritarianism of seniors for 6-15 years. They answered that the most important qualification for cook is the sincere attitude. The cooks with under 5 years of experience indicated experience and studying attitude and the ones with over 6 years of experience culinary skill as the important factors for cooks. The important factors for promotion was pointed out as culinary skill and human relationship.
Key Words
Influence of sugar alcohol and enzyme treatment on the quality characteristics of soy ice cream 당알콜과 효소의 종류가 대두아이스크림의 품질특성에 미치는 영향
구선희Sun Hee Koo,이숙영Sook Young Lee
16(2) 151-159, 2000
Title
Influence of sugar alcohol and enzyme treatment on the quality characteristics of soy ice cream 당알콜과 효소의 종류가 대두아이스크림의 품질특성에 미치는 영향
구선희Sun Hee Koo,이숙영Sook Young Lee
DOI:
Abstract
The effects of bromelain and α-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with α-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with α-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and α-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after α-chymotrypsin treatment was the most acceptable among all samples.
Key Words
Antioxidative and antimicrobial activities of Opuntia ficus indica var . saboten 손바닥 선인장의 항산화 및 항균특성
정해정Hai Jung Chung
16(2) 160-166, 2000
Title
Antioxidative and antimicrobial activities of Opuntia ficus indica var . saboten 손바닥 선인장의 항산화 및 항균특성
정해정Hai Jung Chung
DOI:
Abstract
The extracts of Opuntia ficus indica var. saboten were obtained by using seven solvents of increasing polarity and their antioxidative and antimicrobial activities were investigated along with thermal stability. The highest antioxidative activity expressed as electron donating ability and antimicrobial activity were observed in the 95% ethanol extract. Cell growth inhibition was not apparent on Escherichia coli, Pesudomonas aeruginosa and Salmonella typhimurium, but was great on Bacillus subtilis, Micrococcus luteus and staphylococcus aureus at the level of 4.5 ㎎/㎎ medium. The ethanol extract of Opuntia ficus indica var. saboten showed the thermal stability in the range of 40∼120℃. It was re-extracted sequentially with hexane, chloroform. ethyl acetate, butanol, and water, among which ethyl acetate fraction showed the highest inhibitory effect against Bacillus subtilis, Micrococcus luteus and Escherichia coli.
Key Words
Characteristics of colored rice bread using the extruded HeugJinJu rice 팽화흑진주미를 이용한 흑미빵의 품질특성
황윤경Yoon Kyung Hwang,김태영Tae Young Kim
16(2) 167-172, 2000
Title
Characteristics of colored rice bread using the extruded HeugJinJu rice 팽화흑진주미를 이용한 흑미빵의 품질특성
황윤경Yoon Kyung Hwang,김태영Tae Young Kim
DOI:
Abstract
The characteristics of colored rice bread using the extruded HeugJinJu rice were studied to establish the optimum formula for the formation of colored rice bread, giving good loaf volume and sensory quality. The expansion ratio and bulk density were decreased, the break strength was increased as the moisture content was increased at extrusion. The gelatinization of extruded HeugJinJu rice was appropriate at 20% of moisture content. The volume of colored rice bread was decreased as the quantity of adding extruded HeugJinJu rice was increased. The weight and hardness of colored rice bread were not significantly different among the groups. The result of measurement of color difference, L value (lightness) was decreased, a value (redness) was increased and b value (yellowness) was decreased as the quantity of adding extruded HeugJinJu rice was increased. As the results of sensory evaluation, color, taste, texture and overall acceptance of colored rice bread were higher than the control group. The best quality giving color, taste, texture, total preference were observed when the extruded HeugJinJu rice was added at 10%.
Key Words
Changes of the Volatile Basic Nitrogen and Free Amino Acids according to the Fermentation of Low Salt Fermented Squid 저염 오징어 젓갈의 숙성에 따른 휘발성염기질소 및 유리아미노산의 변화
오성천Sung Cheon Oh,조정순Jung Soon Cho,남혜영Hae Young Nam
16(2) 173-181, 2000
Title
Changes of the Volatile Basic Nitrogen and Free Amino Acids according to the Fermentation of Low Salt Fermented Squid 저염 오징어 젓갈의 숙성에 따른 휘발성염기질소 및 유리아미노산의 변화
오성천Sung Cheon Oh,조정순Jung Soon Cho,남혜영Hae Young Nam
DOI:
Abstract
To understand the influences of NaCl concentration and fermentation temperature on the ripening process of low salt fermented squids, squid with 5%, 7% and 9% salt were fermented at 10℃ and 20℃. The result of the changes of volatile basic nitrogen and free amino acids during the fermentation of squids are as follows. As a result of the observations on the changes of physicochemical components during the fermentation process of the low-salted squids, all the pH, VBN and NH₂-N were increased and therefore the fermentation was promoted. Considering the changes of net components according to the fermentation, ATP (Adenosine triphosphate) and ADP (Adenosine diphosphate) lost and could not be detected among the nucleotides and their related compounds. Besides, AMP (Adenosine monophosphate) existed only in the initial stage and inosine, hypoxanthine were the main components of nucleotides and their related compounds. Nonvolatile organic acids are mainly lactic acid, acetic acid and also they occupied more than 80%. Seeing the composition of free amino acid, the major amino acids are proline, arginine, methionine, alanine and glutamic acid.
Key Words
The Chemical Composition of Taraxacum officinale Consumed in Korea 한국산 서양민들레 ( Taraxacum officinale ) 의 화학적 조성
강미정Mi Jung Kang,서영호Young Ho Seo,김종배Jong Bae Kim,신승렬Seung Ryeul Shin,김광수Kwang Soo Kim
16(2) 182-187, 2000
Title
The Chemical Composition of Taraxacum officinale Consumed in Korea 한국산 서양민들레 ( Taraxacum officinale ) 의 화학적 조성
강미정Mi Jung Kang,서영호Young Ho Seo,김종배Jong Bae Kim,신승렬Seung Ryeul Shin,김광수Kwang Soo Kim
DOI:
Abstract
For centuries, dandelion(Taraxacum officinale) is widely used as a food and a medicinal herb. However, there is inadequate documented information on the chemical composition of T. officinale consumed in korea. This study was attempted to analyze proximate component, amino acid, free sugar, mineral and fatty acid composition in T. officinale to establish the value as an useful food material. Moisture, ash, crude protein and fat contents in leaf are 7.85, 11.35 21.6 and 5.12%, respectively. Moisture and ash contents of root were 7.73 and 4.82%. Crude protein and fat contents of root were 11.8 and 1.73%, respectively. The major free amino acid was asparagine, arginine, serine and proline etc. The total contents of free amino acid in leaf and root were 1476.98 and 2710.66 ㎎%, respectively. The major free sugar in T. officinale was glucose, fructose, sucrose and maltose. Sucrose was also detected in a large amount. The major fatty acid of T. officinale are palmitic acid, stearic acid, oleic acid, linoeic acid and linolenic acid. The fatty acid compositions of leaf and root were different each other. Linolenic acid(63.6%) was the major fatty acid of the leaf and linoleic acid(56.4%) was the major fatty acid of the root. Most of mineral contents were high in leaf and root. Especially K content was higher in leaf than root.
Key Words
Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread RS-3 형태의 저항전분 첨가가 제빵 및 빵의 품질에 미치는 영향
송지영Ji Young Song,이신경Shin Kyung Lee,신말식Mal Shick Shin
16(2) 188-194, 2000
Title
Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread RS-3 형태의 저항전분 첨가가 제빵 및 빵의 품질에 미치는 영향
송지영Ji Young Song,이신경Shin Kyung Lee,신말식Mal Shick Shin
DOI:
Abstract
Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.
Key Words
Evaluation of Hygienic Status of University Foodservice Operation using ATP bioluminescence Assay ATP bioluminescence Assay 를 이용한 대학 급식시설의 위생상태 평가에 관한 연구
박영숙Young Sook Park
16(2) 195-201, 2000
Title
Evaluation of Hygienic Status of University Foodservice Operation using ATP bioluminescence Assay ATP bioluminescence Assay 를 이용한 대학 급식시설의 위생상태 평가에 관한 연구
박영숙Young Sook Park
DOI:
Abstract
An investigation was conducted to evaluate the hygienic status of university foodservice operation by using conventional swabbing technique plus standard plate count and ATP bioluminescence assay. The results of the study were as follows: 1) For all kitchen boards, knives, feeding trays, and dish towels tested, there was an overall agreement at 84.7% level between the results obtained using ATP bioluminescence and plate count when using a pass/fail cut-off of3 × control values for ATP assay and 40 CFU(colony forming unit)/㎠ for plate count. 2) The agreement rate between ATP assay and standard plate count was 87.5% for the samples before use, 29.2% for those during use, and 42.7% for those after cleaning and sanitizing. 3) The plate counts of three university foodservice operations for kitchen board, kitchen knife, feeding tray and dish towel were within the acceptable limits when tested before using. However, none of them were within the acceptable limits when tested during using and after cleaning and sanitizing. 4) Above results suggested that an immediate action needs to be taken to reduce the potential danger of cross-contamination and also effective sanitary control methods needs to be developed to improve the sanitary condition.
