백승희 Seung Hee Baek , 양일선 Il Sun Yang , 김효정 Hyo Jeong Kim

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Abstract

The purpose of this study was to measure the labor intensity of menus according to various cooking types. Through a literature review and in-depth interview, the attributes that affected the labor intensity were identified as the level of skill, amount of effort, degree of tiredness, time consumed, and machine usage. A survey was conducted in April, 2001 among cooks who knew the entire process of cooking. There was a strong positive correlation between labor intensity and labor intensity attributes. Through regression analysis, a regression equation was obtained between labor intensity and labor intensity attributes. The labor intensity index calculated from this study showed the extent of labor intensity of menus. The result of this study could be used as basic data for foodservice managers to establish a menu planning and work schedule based on a scientific method.

Key Words

labor intensity of menus, labor intensity attributes, cooking type, labor intensity index

이귀주 Gui Chu Lee , 김정은 Jung Eun Kim , 김소정 So Jung Kim

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Abstract

Rice flour was roasted at different temperatures and times and tarakjuk was made from these roasted rice flours. Chemical composition, in vitro starch digestibility (IVSD) and protein digestibility (IVPD) of the roasted rice flours and tarakjuk were determined. Changes in quality characteristics such as pH, viscosity, IVSD and IVPD of tarakjuk during refrigerated storage were also investigated. For roasted rice flours, the protein content ranged from 6.52~7.13% on a dry basis, while for tarakjuk, the range was 3.74~4.0%. On the other hand, the Ca level of tarakjuk ranged from 1,278.36~1,340.87 ppm. Rice flours showed decreasing IVSD and increasing IVPD on roasting at 145℃ and 165℃, whereas they showed increasing IVSD and decreasing IVPD at 185℃, respectively. Roasting also influenced the pH, viscosity, IVSD and IVPD of tarakjuk made from these roasted rice flours. As the roasting temperature and time increased, tarakjuk showed lower pH and viscosity, however it showed higher IVSD and IVPD. The pH of tarakjuk, except that of control, decreased with storage, whereas viscosity increased significantly. IVSD decreased up to 4 days of storage, after which it increased again until 14 days of storage. On the other hand, IVPD increased up to 7 days of storage, but there was no additional significant increase after 14 days of storage. These results suggest that depending on the nutritional purpose, appropriate conditions for roasting of rice flour and storage of tarakjuk may be recommended for the commercialization of tarakjuk.

Key Words

tarakjuk (milk-rice porridge), refrigerated storage, viscosity, in vitro starch digestibility, in vitro protein digestibility

고성희 Sung Hee Ko , 김지영 Ji Young Kim

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Abstract

This study was performed to predict the multiplication growth patterns of Salmonella typhimurium according to the holding methods and times in cooked foods served at foodservice institutions. When simmered pork in soy sauce and ham and cucumber salad were inoculated with S. typhimurium (7.00 logCFU/g) and tested according to holding methods and times, room temperature holding showed a continuous increase in S. typhimurium count as time passed, whereas 80℃ heating table sharply reduced the count to 4.00 (logCFU/g) after 2hrs of holding and to zero after 6hrs, which suggested that all S. typhimurium were destroyed. However, 5t refrigerator holding showed a count increase, although it wasis still lower than that at room temperature and at 10℃ cold table holding, which suggested that S. typhimurium is comparatively resistive to low temperature.

Key Words

holding method, Salmonella typhimurium, multiplication patterns

박복희 Bock Hee Park , 조희숙 Hee Sook Cho , 오봉윤 Bong Yun Oh

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Abstract

This study was conducted to examine the effects of Jeot-kal and chitosan on the physicochemical characteristics and hardness during onion Kimchi fermentation. The onion Kimchi was stored at 4±1℃, for 42 days. The study results were as follows. The pH of control onion Kimchi and the experimental groups was in the range 5.30~5.80. The pH of the experimental groups slowly decreased during the fermentation. The total acidity of the four kinds of onion Kimchi was increased. The reducing sugar content was maximized at 4 days of fermentation, after which it decreased gradually as the fermentation processed. The ascorbic acid content of control onion Kimchi and the experimental groups was increased rapidly at 21 days and then decreased. The hardness of onion Kimchi measured instrumentally was higher in onion Kimchi treated with the salt-fermented Toha jeot juice than in control onion Kimchi.

Key Words

Onion Kimchi, salt-fermented Toha jeot juice, chitosan, physicochemical characteristics, hardness

이수진 Soo Jin Lee , 이경임 Kyeoung Im Lee , 이숙희 Sook Hee Rhee , 박건영 Kun Young Park

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Abstract

The study was carried out to evaluate the radical scavenging activity, and antimutagenic and anticancer effects in Korean soybean paste(doenjang) added with various mushrooms. Ganoderma lucidum doenjang(Gl-TD) showed significant inhibitory activity against the 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical, with an IC50 value of 245㎍/㎖. In contrast, the other doenjang varieties appeared to have weaker antioxidant activity. Four kinds of doenjang didn`t have any antimutagenic activity against N-methyl-N`-nitro-N-nitrosoguanidine(MNNG) by adding of 5mg/plate, but exhibited a strong inhibitory effect(55~70%) against aflatoxin B1(AFBI). Especially Phellinus linteus doenjang(Pl-TD) inhibited more than 70% of the mutagenicity induced by AFBI in Salmonella typhimurium TA100. On the other hand, the mushroom doenjang varieties showed relatively weak activity toward MNNG in SOS chromotest, their inhibitory rate ranging from 23% to 33%. Methanol extracts of Gl-TD and Pl-TD inhibited by 91%~92% the growth of AGS gastric cancer cells in a concentration of 100㎍/㎖.

Key Words

radical scavenging activity, antimutagenic effects, mushroom doenjang, MTT

강종헌 Jong Heon Kang , 양소영 So Young Yang

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Abstract

The purpose of this study was to identify factors associated with high satisfaction with foodservices in family restaurant. Accordingly, this study surveyed questionnaire concerning 20 measures of foodservice as well as major subject descriptors. The result of this study were as follows. KMO and Bartlett`s test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 3 factors are supported, and cronbach`s alpha showed that the internal consistency of 3 factors is supported. It was found that expensive groups, except gender groups and frequency of purchase groups, were differentially associated with high levels of overall satisfaction with foodservices. Multivariate analyses showed that satisfaction with service factor was the best predictor of overall satisfaction, followed by facilities factor. Three factors emerged from the logistic regression analysis as predictors of level of overall satisfaction. Overall, approximately 77% of university students could be correctly classified as being satisfied or unsatisfied. Finally, the results of the study provide some insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.

Key Words

overall satisfaction with foodservice, logistic regression analysis

신은하 Eun Ha Shin , 이재경 Jae Kyoung Lee

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Abstract

This study was carried out to investigate the quality characteristics of Jeung-Pyun with respect to the addition ratio of pigmented rice and fermentation method. As the amount of pigmented rice was increased, the moisture content of the products added with yeast tended to increase more than those made in the traditional way. Regardless of fermentation method, L value and b value of Jeung-Pyun without pigmented rice were higher than those of Jeung-Pyun with pigmented rice, for which the values were significantly low. The samples with 5% or 10% pigmented rice had a high degree of expansion. The other samples showed no visible difference. The hardness, cohesiveness, springiness and chewiness tended to decrease. On the other hand, the adhesiveness was increased. In both fermentation methods, as the amount of pigmented rice was increased, the gelatinization degree was raised. In sensory evaluation, the characteristics of Jeung-Pyun with 30% pigmented rice were very poor, except for the characteristics on pore uniformity. The other samples and both fermentation methods were hardly different.

Key Words

pigmented rice, Jeung-Pyun, fermented method, quality characteristics

오현주 Hyun Ju Oh , 김창순 Chang Soon Kim

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Abstract

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to egg foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, "C" Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and "C" Doenjang product was chosen as the best among the commercial products for sponge cake making.

Key Words

Doenjang (Korean soybean paste), sponge cake making, foam stability, foaming ability

이해은 Hai Eun Lee , 이아영 A Young Lee , 박주연 Ju Yeon Park , 우경자 Kyung Ja Woo , 한영숙 Young Sook Hahn

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Abstract

The aim of this study was to examine the effect of rice protein on the network structure of the Jeung-Pyun. The major component of Jeung-Pyun rice protein was extracted, the change of rice protein during the Jeung-Pyun fermentation was assessed,and the effect on the viscosity and volume of adding protease to Jeung-Pyun was investigated. In addition, the result of adding protein to rice starch on the viscosity and volume of Jeung-Pyun was that the rice protein mediated the volume and expansion ability. The results were as follows. In rice and dough of Jeung-Pyun, the SDS soluble protein content was higher than that of wheat flour and no change was detected in the amount of extracted protein with the fermentation time. However, in the FPLC pattern, low molecular weight peaks were decreased with the fermentation time, which indicates the increase in the ratio of high molecular weight substances. In contrast, the addition of protease substantially decreased,the viscosity and volume of Jeung-Pyun, whereas the viscosity and volume were increasedby adding protein to rice starch in order to reconstitute Jeung-Pyun. This suggested that rice protein in Jeung-Pyun had a mediating effect on both the volume and the formation of the texture.

Key Words

Jeung-Pyun, Network Structure, Rice Protein

유경미 Kyung Mi Yoo , 서우영 Woo Young Seo , 서한석 Han Seok Seo , 김완수 Wan Soo Kim , 박재복 Jae Book Park , 황인경 In Kyeong Hwang

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Abstract

The purposes of this study were to investigate the physicochemical characteristics and storage stabilities of various sauces with added Yuza(Citrus Junos). Yuza consisted of three parts: peeled (46.17%), fleshed (43.74%) and seeded (10.09%). Yuza juice revealed 11.33% extraction yield, pH 2.85, 4.18% total acidity, 11° Brix, 1.16% transmittance and 2.63° Brix/acid ratio. Five kinds of sauces with added Yuza juice were Yuza red pepper paste sauce, Yuza soybean sauce for meat, Shahu shabu Yuza sauce, Korean Yuza vegetable sauce and Japanese Yuza soybean sauce. These sauces showed slight changes in pH, total acidity, total bacterial counts and overall sensory characteristics during storage period (60 days). In conclusion, Yuza juice could be applied to various sauces, which remained usable for 60 days.

Key Words

Yuza, sauce, physicochemical characteristics, storage stability

이효지 Hyo Gee Lee , 차경희 Gyung Hee Cha , 박진희 Jin Hee Park

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Abstract

The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija- Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows : Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.

Key Words

Kugija-Injeulmi, Lycii fructus powder, glutinous rice, overall-acceptability, textural analysis

김동주 Dong Joo Kim , 이진실 Jin Sil Lee , 정가진 Ga Jin Geong , 이세윤 Seh Yoon Yi

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Abstract

We investigated microbial populations of an upland and cultivated Codonopsis lanceolata. The microbial populations from both types of soils were also investigated. There were more than 10 microorganisms existed in upland than cultivated one. The total viable cell counts of C. lanceolata from upland and cultivated one, especially in the upper zone, were 9.7×10^(6) CFU/g and 4.2×10^(6) CFU/g, respectively. As a results, upper parts of C. lanceolata in upland were considered to harbour approximately more than 2.3 fold higher microorganisms than in cultivated one. However, the total viable cell counts between the two soil habitat, that is, 1.2×10^(7) CFU/g from upland and 1.0×10^(7) CFU/g from cultivated, were not significantly different. We also examined the unique flavor producing microorganisms in the soil extract broth including 25% C. lanceolata extract. One microorganism was detected in upper pars of C. lanceolata and upland soil. No. 6, microorganism causing the characteristic flavor of C. lanceolata was confirmed as Actinomyces by microscopy.

Key Words

Condonopsis lanceolata, soil bacteria, Actinomyces

이경희

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Abstract

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