The free amino acid components and examinations on the preference of Consomme by main ingredient and yield Consomme 의 주재료와 생산량에 따른 아미노산 조성과 기호도 조사
정희선Hee Sun Jeong,주나미Na Mi Joo,전희정Hui Jung Chun
16(3) 203-209, 2000
Title
The free amino acid components and examinations on the preference of Consomme by main ingredient and yield Consomme 의 주재료와 생산량에 따른 아미노산 조성과 기호도 조사
정희선Hee Sun Jeong,주나미Na Mi Joo,전희정Hui Jung Chun
DOI:
Abstract
This study compared the characteristics of consomme＇ prepared by homeskill(Consomme＇A) and quantity food production skill(Consomme＇B) as well as by the main ingredients of Consomme＇. The highest portion of amino acids in Consomme＇ was arginine, followed by glutamic acid and alanine. In sensory evaluation, Consomme＇ A prepared with chicken meat and Consomme＇ B with mixed beef & chicken were most preferred. This result showed that higher total amino acid content gave better sensory scores. There was a significant correlation between the turbidity of sensory evaluation and the color b value. Turbidity and viscosity of instrumental measurement were also significantly correlated.
Key Words
A survey for the international spread of Korean food from the Korean residens in the U. S. 미국 거주 기간에 따른 재미한인들의 한국음식 세계화에 관한 설문조사연구
심영자Young Ja Sim,정복미Bok Mi Jung,김은실Eun Sil Kim,주나미Na Mi Joo
16(3) 210-215, 2000
Title
A survey for the international spread of Korean food from the Korean residens in the U. S. 미국 거주 기간에 따른 재미한인들의 한국음식 세계화에 관한 설문조사연구
심영자Young Ja Sim,정복미Bok Mi Jung,김은실Eun Sil Kim,주나미Na Mi Joo
DOI:
Abstract
This study surveyed the opinion of Korean residents in New York, Houston, and Los Angeles in the United States, on Korean food and the way to spread them internationally. The results were as follows: Over 71% of the respondents had interests on Korean food, and 39% of them answered the reason why they like Korean food is that it usually contains many important nutrients and little fat. Over 73% of the respondents were interested in spreading Korean food internationally, and 35% of them thought the sauces and the spices of the Korean food should be improved to be favored internationally. Foreigners` favorite Korean main dishes were Bibimbap and Ddunkmanduguk, favorite side dishes were Bulgogi, Kalbigui, Chapchae, and Kimchi, and favorite desserts were Sikhe and Ginseng tea.
Key Words
Analysis of Volatile Flavor Components from Zanthoxylum schinifolium and Sensory Evaluation as Natural Spice 산초의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가
이미순Mie Soon Lee,정미숙Mi Sook Chung
16(3) 216-220, 2000
Title
Analysis of Volatile Flavor Components from Zanthoxylum schinifolium and Sensory Evaluation as Natural Spice 산초의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가
이미순Mie Soon Lee,정미숙Mi Sook Chung
DOI:
Abstract
Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranylacetate, β-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxy1um schinifolium. The masking effects of Zanthoxy1um schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxy1um schinifolium. as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxy1um schinifolium. And the addition of 0.1% powdered Zanthoxy1um schinifolium. also reduced the fishy flavor of mackerel.
Key Words
Analysis of Volatile Flavor Components from Perilla frutescens var. acuta and Sensory evaluation as Natural Spice 소엽의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가
정미숙Mi Sook Chung,이미순Mie Soon Lee
16(3) 221-225, 2000
Title
Analysis of Volatile Flavor Components from Perilla frutescens var. acuta and Sensory evaluation as Natural Spice 소엽의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가
정미숙Mi Sook Chung,이미순Mie Soon Lee
DOI:
Abstract
This study was conducted to investigate the usefulness of perilla frutescens var. acuta as a natural spice. Volati1e flavor components of dried perilla frutescens var. acuta were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 24 components, including 4 hydrocarbons, 3 aldehydes, 8 alcohols, 4 esters, 3 acids and 2 miscellaneous components were identified in the essential oils. L-Perillaldehyde was found to be the major volatile flavor component of dried perilla frutescens var. acuta. The masking effects of perilla frutescens var. acuta on meaty and fishy flavor were measured by sensory evaluation. Meaty flavor was significantly reduced with the addition of 0.05%, 0.1%, and 0.2% perilla frutescens var. acuta. The addition of 0.1% and 0.2% powdered perilla frutescens var. acuta. also reduced the fishy flavor of mackerel.
Key Words
Quality Properties of Injulmi made with Black Rice 흑미를 첨가한 인절미의 품질 특성에 관한 연구
조진아Jin Ah Cho,조후종Hoo Jong Cho
16(3) 226-231, 2000
Title
Quality Properties of Injulmi made with Black Rice 흑미를 첨가한 인절미의 품질 특성에 관한 연구
조진아Jin Ah Cho,조후종Hoo Jong Cho
DOI:
Abstract
Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness, chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulmi, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour and 15% black rice flour.
Key Words
Development of Generic HACCP Model for Practical Application in Mass Catering Establishments 단체급식시설의 HACCP 시스템 적용을 위한 Generic HACCP Model 개발
유화춘Hwa Chun Yoo,김정원Jeong Weon Kim
16(3) 232-244, 2000
Title
Development of Generic HACCP Model for Practical Application in Mass Catering Establishments 단체급식시설의 HACCP 시스템 적용을 위한 Generic HACCP Model 개발
유화춘Hwa Chun Yoo,김정원Jeong Weon Kim
DOI:
Abstract
Domestic market of mass catering establishments has been increased greatly since early 90`s with the emergence of professional mass catering business and the expansion of school food service. Because of the characteristics of mass catering establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Large-scale outbreaks occurred last few years in Korea revealed the necessity of establishing strong safety measures for the sanitary management of mass catering establishments. Currently, many catering businesses are interested in Hazard Analysis Critical Control Points(HACCP), a new sanitary management system, and are trying to implement HACCP for their food services. Korean government is also undertaking model projects for mass catering establishments. Accordingly, numerous efforts are being given to develop HACCP plans by the academia and industry, however, there has been no report on generic HACCP model which can be used directly for mass catering establishments dealing with numerous menus. Therefore, this study suggested a methodology to develop HACCP plans for domestic mass catering establishments and a generic HACCP model which can be applied to most Korean mass catering establishments hoping to implement HACCP system.
Key Words
Effect of Spice Powder on the Characteristics of Quality of Bread 향신료를 첨가한 식빵의 품질특성
김미림Mi Lim Kim,박금순Geum Soon Park,박찬성Chan Sung Park,안상희Sang Hee An
16(3) 245-254, 2000
Title
Effect of Spice Powder on the Characteristics of Quality of Bread 향신료를 첨가한 식빵의 품질특성
김미림Mi Lim Kim,박금순Geum Soon Park,박찬성Chan Sung Park,안상희Sang Hee An
DOI:
Abstract
The purpose of this study was to provide the basic information for bread with kinds of spice. The qualities of bread added with garlic, ginger, and cinnamon powder were investigated using sensory and mechanical evaluation. The result of sensory evaluation showed that the softness, color, brittleness, hardness, and chewiness of bread were increased as the amount of garlic, ginger and cinnamon powder increased. Lightness decreased by the addition of garlic, ginger and cinnamon powder, while redness and yel1owness increased. Texture measurement showed that hardness, cohesiveness, springiness, gumminess and brittleness were the lowest in the breads with 1% garlic, ginger and cinnamon powder, and increased as the added amount of spice increased. A positive correlation was observed between the sensory and mechanical properties in general, while hardness and chewiness have negative correlation with sensory properties. Sensory properties of wheat flour odor, roasted taste, springiness and swelling were positively correlated with the acceptability. Breads with 1% garlic, ginger, and cinnamon powder showed a good overall preference.
Key Words
Sensory Characteristics of Dasik containing Gardenia blue pigments 치자 청색소를 첨가한 녹말다식의 특성
추수진Soo Jin Choo,윤혜현Hye Hyun Yoon,한태룡Tae Ryong Hahn
16(3) 255-259, 2000
Title
Sensory Characteristics of Dasik containing Gardenia blue pigments 치자 청색소를 첨가한 녹말다식의 특성
추수진Soo Jin Choo,윤혜현Hye Hyun Yoon,한태룡Tae Ryong Hahn
DOI:
Abstract
The effects of the concentrations of Gardenia blue pigments and sugar types(honey and oligosugar) on the sensory quality characteristics of starch Dasik were investigated to develop a new blue colored starch Dasik. The blueness(-b value) was increased with the increase of blue pigment, while lightness(L value) was decreased. TPA values showed that hardness, fracturability, gumminess and chewiness were increased with the increase of blue pigment significantly(p<0.05), especially in honey-Dasik. In sensory evaluation, honey-Dasik with 0.04%-blue pigment showed higher scores than any other samples, especially in color, sweetness and overall acceptability, but was not significantly different.
Key Words
A Study on the Quality Properties of Dotoridduck added with Acorn Jelly Powder 도토리 묵가루를 첨가한 도토리떡의 품질특성에 관한 연구
김이영Yi Young Kim,조후종Hoo Jong Cho
16(3) 260-266, 2000
Title
A Study on the Quality Properties of Dotoridduck added with Acorn Jelly Powder 도토리 묵가루를 첨가한 도토리떡의 품질특성에 관한 연구
김이영Yi Young Kim,조후종Hoo Jong Cho
DOI:
Abstract
The objective of this study was to evaluate the quality characteristics of Dotoridduck (acorn rice cake) prepared by the addition of acorn jelly powder(0%, 10%, 20%, 30%, 40%). In the results of sensory evaluation for Dotoridduck, the L value decreased and a and b values increased as the addition of acorn jelly powder increased. The hardness and chewiness were evaluated better as the amount of acorn jelly powder decreased. The bitterness increased as the amount of acorn jelly powder increased. Dotoridduck with 10% and 20% acorn jelly powder showed the highest acceptance. In the mechanical evaluation, control samples with 0% acorn jelly powder showed higher scores in the hardness, cohesiveness, gumminess, and chewiness than the ones with acorn jelly powder, however, the ones with 40% acorn jelly powder were the highest in the adhesiveness and springiness. The fracturability was higher in the samples with 10% acorn jelly powder.
Key Words
Effect of raw soy flour addtion to jeung - Pyun pizza on fermentation time and viscosity of batters and texture and general desirability of Jeung Pyun pizza 날콩가루를 첨가한 증편 피자판 개발에 관한 연구
윤선Sun Yoon,이춘자Chun Ja Lee,박혜원Hye Won Park,명춘옥Chun Ok Myung,최은정Eun Jung Choi,이지정Ji Jung Lee
16(3) 267-271, 2000
Title
Effect of raw soy flour addtion to jeung - Pyun pizza on fermentation time and viscosity of batters and texture and general desirability of Jeung Pyun pizza 날콩가루를 첨가한 증편 피자판 개발에 관한 연구
윤선Sun Yoon,이춘자Chun Ja Lee,박혜원Hye Won Park,명춘옥Chun Ok Myung,최은정Eun Jung Choi,이지정Ji Jung Lee
DOI:
Abstract
The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QTS showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3% raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.
Key Words
퓨전푸드의 문화적 이해
이교동
16(3) 277-278, 2000
Title
퓨전푸드의 문화적 이해
이교동
DOI:
Abstract
N/A
Key Words
조리과학적 측면에서 본 전통음식과 Fusion 음식의 접목
정혜정
16(3) 279-284, 2000
Title
조리과학적 측면에서 본 전통음식과 Fusion 음식의 접목
정혜정
DOI:
Abstract
N/A
Key Words
Fusion 음식의 현황과 앞으로의 전망
이상민
16(3) 285-292, 2000
Title
Fusion 음식의 현황과 앞으로의 전망
이상민
DOI:
Abstract
N/A
Key Words
쑥첨가량을 달리한 쑥갠떡의 품질 특성
한명주,박혜원,신지은,한여옥
16(3) 293-293, 2000
Title
쑥첨가량을 달리한 쑥갠떡의 품질 특성
한명주,박혜원,신지은,한여옥
DOI:
Abstract
N/A
Key Words
날콩가루를 첨가한 증편피자 제조법
윤선,이춘자,박혜원,명춘옥,최은정,이지정
16(3) 294-294, 2000
Title
날콩가루를 첨가한 증편피자 제조법
윤선,이춘자,박혜원,명춘옥,최은정,이지정
DOI:
Abstract
N/A
Key Words
Dioscorea batatas DECENE 점질물이 Alloxan 유발 당뇨 마우스의 혈당 및 지질성분에 미치는 영향
권은경,구성자
16(3) 295-295, 2000
Title
Dioscorea batatas DECENE 점질물이 Alloxan 유발 당뇨 마우스의 혈당 및 지질성분에 미치는 영향
