정경숙 , 우경자 , 홍성야 Kyung Sook Jung , Kyung Ja Woo , Soung Ya Hong

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This study was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks. The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16∼0.17%, 0.17∼0.18% respectively. 3. ⓐ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group arid the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.01) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor(p>.01). On other hand, in Overall Taste, the salt-added group was more effective than the soy sauce-added(p>.01). 4. ⓐ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.05) ⓑ Also, according to Saltiness test in beef stock, there was no difference between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than .the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for 5 persons, in this experiment, were soybean sprouts 180g, sardine 28g, soysauce 1/2 T.S., salt 7g, green onion 15g, choppedgarlic l t.s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200g, radish 200g, tangle weed 10g, sesame oil 1/2 t.s., green onion 15g, chopped garlic 1 t.s., black pepper 1/8 t.s., and soy sauce 1 T.S., salt 7g or soy sauce 2 T.S., salt 3.5g. The total cooking time was minutes. 7. The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300g, sardine 28g, green onion 15g, chopped garlic 1 t.s., and bean paste 50g, hot pepper paste 13g, salt 3g or bean paste 65g, hot pepper paste 16g, salt 1.5g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

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김정원 , 황인경 , 안승요 Jeong Weon Kim , In Kyeong Hwang , Seung Yo Ahn

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Physicochemical properties and fatty acid composition of 12 randomly selected Korean margarines were determined, which were stored within one month since manufactured. Average moisture and fat contents of margarines were 15.09% and 77.92% respectively. Melting point was ranged from 33.23℃ to 42.13℃. Acid value and peroxide value were very low. Iodine value was ranging from 59.65 to 86.05. As a result of cluster analysis using the data of fatty acid composition, margarines divided into two groups according to their package condition, soft and hard type, were also classified into the same two groups. This probably implies that the raw materials of margarines between two groups were not the same. Oleic acid (18:1) and palmitic acid (16:0) in soft and hard type margarines respectively were the highest. Linoleic acid (18:2) contents showed large differences among margarines. Most of the margarines had little linolenic acid (18:3). Generally essential fatty acid contents of Korean margarines were higher than those of the past but they didn`t reach the levels of margarines made in some foreign countries.

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이양순 Yang Soon Lee

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The purpose of this thesis was to understand the various kinds of Korean liquors. To do this, about fifty different kinds of liquors and wines presented in Yi-dynasty literatures were reviewed and classified into several categories. The findings of the study are as follows; 1. Liquors of Yi-dynasty can be classified into three groups; Chungju or Takju which is brewed from rice or glutinous rice, Jeungryuju(Soju) which is made by distillation of Chungju or Takju, and Hwahyangju that is made by addition offruits, fragrance, or medicinal plants in Chungju, 2. The basic method of making these liquors is in general to make yeast first and fix a liquor base by mixing rice or glutinous rice and yeast, and then add more rice or glutinous rice into the liquor base, and finally ferment the mixture for certain periods. On fixing a liquor base, several methods of rice preparations were used; these were white rice cake, rice paste, boiled dough of rice powder, and steamed rice. 3. Duration of fermentation was in general one to three weeks. However, the shorter one was completed within 3 days and the longer one required even one year or more. 4. Of Hwahyangju the ones with medicinal plants can be divided into several groups according to their medical effects; wines for mental and emotional stability, making blood and active circulation, increase in body stamina, promoting health and living long-life, treatment of stomachache and bruise, and enhancement of the functions of body organs, especially eyes and ears. 5. These liquors and wines above were brewed for daily use or special occasions (Sesiju).

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장백경 , 이혜수 Pack Kyung Chang , Hei Soo Rhee

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Effects of the kind and concentration of salt on oxidation of lipids and on formation of flavor components have been studied with four varieties of fermented anchovies prepared with 20% sun-dried salt (sample B), 12% refined salt (sample C), 16.5% refined salt(sample D) and 16.5% refined salt plus 25% brine(sample E). The sample B showed higher peroxide and TBA value and also higher content of TMA than those prepared with refined salt. The amounts of amino-N and VBN in sample B appeared larger than in sample D but was in a similar level with those in sample C. On the other hands, much smaller amounts of lactic and succinic acid were observed in sample B compared with in sample C and D. Sample C revealed the highest level of lactic acid among the samples tested. The changes in the amounts of each free amino acid displayed similar tendencies in all samples, except decreasing tendency of tyrosine in sample B and increasing tendency of aspartic acid in sample C. Also observed was lower IMP and inosine level in sample B than in C and D, but hypoxanthine level was higher in B. In general, sample E indicated remarkably lower values of experimental data in all cases mentioned above, but the highest TBA balue.

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유재영 , 이효기 Jae Young Ryu , Hyo Gee Lee

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This study was conducted to investigate the effects of the properties of sugar (20%, 30%) and starch (15%, 20%, 25%) to Angdo on Angdo Pyun`s preference, texture and color. Textural characteristics were examined through sensory evaluation, Rheometer. Color test by Color and color difference meter. The properties through sensory evaluation were appearance, color, flavor, hardness, thickness and acceptability. With Rheometer, compression force, work ratio, adhesive work and gumminess were measured. With Color and Color diffeence meter, L, a and b were measured. The results were as follows: 1. Sensory evaluation indicated that with the increase of starch addition, the Angdo Pyun maintained a worse apperance and got hardened and thickened. As the amount of suger increased, the Angdo Pyun maintained better in color and flavor as well as its acceptability. 2. Rheometer measurement indicated that a compression force, work ratio, adhesive work and gumminess tended to increase, as the starch proportion increased. As the amount of sugar increased, the Angdo Pyun maintained a greater adhesive work, work ratio and gumminess. 3. Color and Color difference meter indicated that figure L and a tended to increase and b, ΔE and ΔC decrease, as the starch proportion increased. 4. In the analysis of correlation between hardness and compression force, it was found that they are highly related. In view of the above results, it came to the conclusion that Angdo Pyun with the addition of 30% sugar and 15% starch could give the best result among the groups studied.

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이용호 , 이혜수 Yong Ho Lee , Hei Soo Rhee

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The changes of acidity, hardness, and pectic substances of Kimchis fermented at 6-10℃ and 22-24℃ were investigated. With fermentation, acidity was increased and hardness was decreased, and these changes were more marked in Kimchis fermented at 22-24℃. The contents of AIS was decreased with fermentation. Hot water soluble pectin was increased and protopectin was decreased with fermentation, but the amount of changes was small.

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김종한 , 김태홍 Jong Han Kim , Tae Hong Kim

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This study was designed to revive the disappeared Younsa and to investigate the optimum processing condition and characteristics of Younsa made of the glutinous rice powder. Agitating time of base mixture, thickness of Younsa base, and frying time were examined as the influencing factors in Younsa processings. The textural parameters of Younsa were determined by sensory evaluation and hardness of Younsa was measured by Rheometer. The results were found as follows; 1. In the sensory evaluation, 1) The Younsa base agitated for 10 minutes by agitating machine was favorable. It, however, did not showed any significant difference among products prepared under varying agitaing time-10 minutes, 20 minutes, and 30 minutes. (p<0.05) 2) The thinnest Younsa base (5㎝×4㎝, 1.1-1.5g) showed the most favorable quality and the second quality went to 5㎝×4㎝, 1.6-2.0g, the third 5㎝×4㎝ , 2.1-2.5g, the fourth 5㎝×4㎝, 2.6-3.0g. (p<0.05) 3) In examination of varying frying time, the optimal time for frying Younsa was 12 minutes was 12 minutes in 150℃. However, the quality was found no significant difference between 12 minutes`s fried Younsa and 14 minutes`s. (p<0.05). 2. The hardness of the most favorable Younsa, agitated for 10 minutes, the thinnest (5㎝×4㎝, 1.1-1.5g), and fried for 12 minutes in 150℃ was 0.59-0.73㎏/wt measured by Rheometer. The thickest Younsa base (5㎝×4㎝, 2.6-3.0g) is the hardest (1.26㎏/wt). The most optimal conditions in this experiment were found the same ones which was written in historical literature.

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임화재 , 이혜수 Wha Jae Rim , Hei Soo Rhee

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Total pectin content of Korean apple varieties at optimurn harvest time was determined by carbazole reaction method and pectin fraction content in each variety was also determined. Properties of pectin extracted by 2% Sodium hexa metaphosphate were compared with commercial pectin. Among apple varieties, pectin contents varied in tie range of 0.26-0.48% on fresh basis and 1.76-4.0% on dry basis. Roll`s was the highest and then high in order of Spur early blaze, Golden delicious, Fuji., Jonathan. In each pectin fraction, soluble pectin fractions in Rall`s was the lowest and in both Spur early be and Golden Delicious were highest but insoluble fractions in the latter were lowest.

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신효선

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박성흠

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손경희 , 오혜숙

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N/A

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전희정

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강미영

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N/A

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