Eating Behavior of University Students by Economic Environment 남녀 대학생의 식행동에 관한 연구(2) - 경제적 환경을 중심으로 -
김명선 Myung Sun Kim
21(2) 125-138, 2005
Title
Eating Behavior of University Students by Economic Environment 남녀 대학생의 식행동에 관한 연구(2) - 경제적 환경을 중심으로 -
김명선 Myung Sun Kim
DOI:
Abstract
The purposes of this study were to determine what kinds of food university students had, how often they were eating out and how much they consumed. A questionnaire survey was conducted on 597 university students (male : 40.9%, female : 59.1%). The students who spent under 200 thousand won per month had regular meals at breakfast, lunch and dinner. The students with personal monthly spending over 300 thousand won, both male and female, ate out more than others. The female students had more protein foods than the male students. Consumption of milk and milk products increased with rising monthly spending for female students. Regardless of monthly spending, the male students ate seaweeds low in 1-2 time per a week. Consumption of rice decreased with rising monthly spending for male and female students.
A Study of the Dietary Behaviors and the Nutrient Intake of High School Girls in Iksan and Seoul City 익산시와 서울시 여고생의 식습관 및 영양 섭취 상태에 관한 연구
김인숙 In Sook Kim , 이윤희 Youn Hee Lee , 김희주 Hee Joo Kim
21(2) 139-148, 2005
Title
A Study of the Dietary Behaviors and the Nutrient Intake of High School Girls in Iksan and Seoul City 익산시와 서울시 여고생의 식습관 및 영양 섭취 상태에 관한 연구
김인숙 In Sook Kim , 이윤희 Youn Hee Lee , 김희주 Hee Joo Kim
DOI:
Abstract
This study was carried out to investigate the dietary behaviors and nutrient intake of high school girls in Iksan and Seoul cities. The subjects consisted of 122 students in Iksan city, and 136 students in Seoul city. The proportion of subjects who eat meals irregularly was higher in Iksan (98.4%) than in Seoul (80.9%). The proportion of subjects who skip meals was also higher in Iksan (61.5%) than in Seoul (56.6%), and most of them (69.7%) skipped breakfast, even though they thought that it was the most important meal (86.4%). The subjects vended to overeat at lunch (41.9%) and dinner (55.4%). The main reasons that the subjects skipped a meal were a lack of time (50.7%) and poor appetites (23.7%).Most of the subjects (57.4%) had tried to control their body weight by taking drugs (40.5%), doing exercise (34.5%), and controlling their diet (25%). The average intake of nutrients and energy was significantly higher (P<0.05, P<0.01) in Iksan than in Seoul. The intake was below the RDA recommendations except for phosphorus in Iksan, but was above it except for calcium, iron, and vitamin B2,in Seoul. The indexes of nutritional quality (INQ) of calcium (0.5), iron (0.6), vitamin A (0.8), vitamin B2 (0.7), niacin (0.9), and vitamin C (0.9) were under 1.0 but those of protein (1.0), phosphorus (1.2) and thiamin (1.0) were over 1,0. The INQ of the other nutrients, except protein and vitamin C,was significantly higher in Seoul than in Iksan.
Key Words
High school students, Dietary behaviors, Nutrient intake, INQ
The prediction of shelf-Life of Commercially Sterilized Korean Soups using accelerated experiment 가속실험을 이용한 상업적 멸균처리 한식 탕반류의 유통기한 평가
한경수 Kyung Soo Han , 이은정 Eun Jung Lee , 홍상필 Sang Pil Hong
21(2) 149-154, 2005
Title
The prediction of shelf-Life of Commercially Sterilized Korean Soups using accelerated experiment 가속실험을 이용한 상업적 멸균처리 한식 탕반류의 유통기한 평가
한경수 Kyung Soo Han , 이은정 Eun Jung Lee , 홍상필 Sang Pil Hong
DOI:
Abstract
The objective of this research was to estimate the shelf-life of 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang, and Seolleongtang), under an accelerated experiment, based on the changes in the selected physico-cliemical, microbiological and sensory characteristics. The 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang and Seolleongtang) were treated at 121℃: for 30 min. and the shelf life was evaluatcdthrough accelerated experiment, based on the changes in the physico-chemical, microbiological and sensory characteristics. No viable cells were detected in any of the treatments and no significant differences were shown in pH, T13A and Hunter`s color values for 3 weeks at 37℃. The periods found to he acceptable by sensory evaluation were 7 days for Yukkaejang and Kalbitang, 14 days for Sagol-woogeojitang, and 21 days for Seolleongtang. For an assumed Q_(10) value of 2.5, shelf-life was predicted as 109 days for Yukkaejang and Kalbitang, 219 days for Sagol-woogeojirang, and 328 days for Seolleongtang at 5℃, suggesting that these 4 hinds of Korean soup are suitable for commercial distribution.
Importance perception on the sanitation and cleanliness of family restaurant employees 패밀리레스토랑 종업원의 위생과 청결에 관한 중요도 인식
고호석 Ho Seok Ko , 김선경 Sun Kyung Kim , 김동기 Dong Ki Kim , 김범진 Beom Jin Kim
21(2) 155-162, 2005
Title
Importance perception on the sanitation and cleanliness of family restaurant employees 패밀리레스토랑 종업원의 위생과 청결에 관한 중요도 인식
고호석 Ho Seok Ko , 김선경 Sun Kyung Kim , 김동기 Dong Ki Kim , 김범진 Beom Jin Kim
DOI:
Abstract
The purpose of this study was to identify factors associated with sanitation and cleanliness regarding the importance of family restaurant employees in the Ulsan and Basin areas. Accordingly, this study conducted a survey questionnaire consisting of 28 measures of food-service as well as major subject descriptors. From the results, the frequency, descriptive, factor, correspondence analysis, major findings and marketing implications could be summarized as follows: First, 6 factors were extracted: cooking and control factor, food and tableware handling factor, personal cleanliness condition factor, purchase and receiving factor, unit food material store factor and Kitchen utensil sanitation factor. KMO and Bartlett`stest statistics showed that the data fitted the factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validity of 6 factors are supported and Cronhach`s alpha showed that the internal consistency of the 6 factors was supported. Second, correspondence analysis indicated that statistically significant relationships existed between some of the family restaurant employee sanitation and cleanliness factors and the family restaurant enterprise.
Key Words
Family Restaurant, Sanitation and cleanliness importance, Correspondence analysis
Changes of Antioxidative Activity and Related Compounds on the Chungkukjang Preparation by Adding Drained Boiling Water 콩 삶은 물을 첨가한 청국장 제조시 항산화활성 및 관련 성분들의 변화
이경희 Kyung Hee Lee , 류승희 Seung Hee Ryu , 이영순 Young Soon Lee , 김영만 Young Man Kim , 문갑순 Gap Soon Moon
21(2) 163-170, 2005
Title
Changes of Antioxidative Activity and Related Compounds on the Chungkukjang Preparation by Adding Drained Boiling Water 콩 삶은 물을 첨가한 청국장 제조시 항산화활성 및 관련 성분들의 변화
이경희 Kyung Hee Lee , 류승희 Seung Hee Ryu , 이영순 Young Soon Lee , 김영만 Young Man Kim , 문갑순 Gap Soon Moon
DOI:
Abstract
Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistein, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is cammon in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beams are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at 65℃ for 3~4 days. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses high amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified chusngkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of changkukjang, The original and modified chturgkukjang possessed l a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chunghnkjang.
Antioxidative and Antimicrobial Activities of Pomegranate Seed Extracts 석류씨 추출물의 항산화 및 항균활성
고종호 Jong Ho Koh , 황명오 Myeong O Hwang , 문주수 Joo Soo Moon , 황성연 Seong Yun Hwang , 손종연 Jong Youn Son
21(2) 171-179, 2005
Title
Antioxidative and Antimicrobial Activities of Pomegranate Seed Extracts 석류씨 추출물의 항산화 및 항균활성
고종호 Jong Ho Koh , 황명오 Myeong O Hwang , 문주수 Joo Soo Moon , 황성연 Seong Yun Hwang , 손종연 Jong Youn Son
DOI:
Abstract
This study was investigated on antioxidative and antimicrobial activities of PSW(pomegranate seed water extract), PSE(pomegranale seed ethanol extract) and PSO(pomegranate seed oil). `rile extraction yields of PSW, PSE and PSO were 28,9, 13.0 and 4.9%, respectively. Total phenol contents of PSW, PSE and PSO were 47, 78 mg/g(dry basis) and 40 mg/g, respectively. Electron donating abilities of PSW, PSE and PSO at 1,000 ppm were 18.8, 28.5 and 9.7%, respectively. Antioxidative activities in linoleic acid substrates at 500 ppm were in order of 1`SE > a-tocophcrol > PSW > PSO. Antioxidative activities in linoleic acid emulsion substrates at 200 ppm were in order of α-tocopberol > PSE > PSW > PSO, In antimicrobial activity, PSO showed growth inhibition effect against Micrococcus luteus, Salmonella enteritidis and PSW showed growth inhibition effect against Bacillus cereus, Escherichia coll. Whereas antimicrobial activity` of PSE was not observed. The nitrite-scavenging abilities of PSW, PSE and PSO at 2,000 ppm were 27.5, 23.7 and 39.6%, respectively. And the SOD-like activities of PSW, PSE and PSO at 1,000 ppm were 15.9, 34.9 and 0.10%, respectively.
Sensory and Mechanical Characteristics of Maneul-Sulgi by Different Ratio of Ingredient 마늘설기의 재료 배합비에 따른 관능적,텍스쳐 특성
이효지 Hyo Gee Lee , 이은선 Eun Sun Lee , 차경희 Gyung Hee Cha
21(2) 180-189, 2005
Title
Sensory and Mechanical Characteristics of Maneul-Sulgi by Different Ratio of Ingredient 마늘설기의 재료 배합비에 따른 관능적,텍스쳐 특성
이효지 Hyo Gee Lee , 이은선 Eun Sun Lee , 차경희 Gyung Hee Cha
DOI:
Abstract
The purpose of this study is to determine the optimal mix ratio of Haircut-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The t cling after swallowing was best when the ratio of garlic juice was 7%. As a consequence of surveying the tastes of Maneul-Sulgi, it was foetid that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be 7% for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation `Hardness of sensory examination and mechanical examination for adhesiveness.
Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whorled Mallow) by Blanching Time 데치는 시간에 따른 엽채류(시금치, 근대, 아욱)의 총 플라보노이드 및 총 폴리페놀 함량 변화
홍정진 Jeong Jin Hong , 안태현 Tae Hyun Ahn
21(2) 190-194, 2005
Title
Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whorled Mallow) by Blanching Time 데치는 시간에 따른 엽채류(시금치, 근대, 아욱)의 총 플라보노이드 및 총 폴리페놀 함량 변화
홍정진 Jeong Jin Hong , 안태현 Tae Hyun Ahn
DOI:
Abstract
This study was conducted to investigate the changes in contents of total flavonoid and total polyphenol of three leafy vegetables, spinach(Spinacia oleracea L.), chard(Beta vulgaris L.), whorled mallow(.MVlaiva verticillata L) by various blanching times. mini flavonoid and total polyphenol contents of spinach were 21.01 and 25.58 mg/g, those of chard were 26.02 and 35.14 mg/g, and those of whorled mallow were 16.80 and 19.94 mg/g, respectively. Total flavonoid and total polyphenol contents of chard were the highest among the leafy vegetables. Total flavonoid and total polyphenol contents of leafy vegetables were decreased according to blanching time. Especially, total flavonoid content of chard showed significant loss of 15-30% by blanching lime. Total polyphenol content of whorled mallow showed loss of 37-39%, but the decrease was not significant.
Key Words
Leafy vegetable, blanching time, total flavonoid, total polyphenol
Investigation of some harmful bacteria in commercial Kimchi 시판김치 중 유해세균의 조사
신선미 Sun Mi Shin , 박주연 Ju Yeon Park , 김은정 Eun Joung Kim , 한영숙 Young Sook Hahn
21(2) 195-200, 2005
Title
Investigation of some harmful bacteria in commercial Kimchi 시판김치 중 유해세균의 조사
신선미 Sun Mi Shin , 박주연 Ju Yeon Park , 김은정 Eun Joung Kim , 한영숙 Young Sook Hahn
DOI:
Abstract
Three different commercial Kimchi industry-made packaged, department store-made and ordinary market-made were analyzed for their pH, acidity and microbiological characteristics including certain harmful bacteria on selective media during a storage-fermentation period of 7 days at 2℃ or 20℃. The p11 of all the Kimchi samples wasdecreased from 5.85 to 3.82 and their total acidities increased from 0.2 to 1.18 as the fermentation continued during the storage-fermentation. E. call and Salmonella sp. of 0~1101 cfu/mL were found in the industry-made Kimchi just after purchase time. As the storage-fermentation proceeded, the viable numbers of these bacteria had been reduced in all Kimchi samples tested and no bacteria were detected after 5 days at 2℃ and 2 days at. 20℃., respectively. On the other hand, a range of 7.9102℃2.9103 cfu/mL of Staphylococcussp. was detected in the department store-made and ordinary market-made Kimchi samples at the purchase time, which was higher than that of the industry-made Kimchi, and this range wasn`t reduced (luring storage-fermentation. The viable number of yeasts in the market-made Kimchi was 2.1103 cfu/mL, These results suggest that some commercial Kimchis were contaminated by some harmful bacteria and that a portion of these bacteria remained alive in the Kimchi, even with high acidity during the edible period.
Key Words
Kimchi, harmful bacteria, storage-fermentation
Effect of Blanching Time on Changes of Hazardous Factors in Leafy Vegetables Treated by Pesticides 데치는 시간이 침투성 및 비침투성 농약 처리 엽채류의 위해성 요인 변화에 미치는 영향
안태현 Tae Hyun Ahn , 전혜경 Hye Kyung Chun , 홍정진 Jeong Jin Hong
21(2) 201-208, 2005
Title
Effect of Blanching Time on Changes of Hazardous Factors in Leafy Vegetables Treated by Pesticides 데치는 시간이 침투성 및 비침투성 농약 처리 엽채류의 위해성 요인 변화에 미치는 영향
안태현 Tae Hyun Ahn , 전혜경 Hye Kyung Chun , 홍정진 Jeong Jin Hong
DOI:
Abstract
This study was conducted to investigate the effect of blanching time on changes of hazardous factors in leafy vegetables treated by systemic and non-systemic pesticides. Changes of hazardous factors in leafy vegetables treated by systemic and non-systemic pesticides showed the same trend. In changes of microbial counts in leafy vegetables according to blanching time, the total plate count was significantly decreased by blanching and total conforms were not detected in any of the vegetables. In traceable metal contents of fresh vegetables before washing, the levels in spinach, chard and whorled mallow were 0.042, 0.040 and 0.032 ppm for Pb, 0.020, 0.023 and 0.019 ppm for Cd, and 0.029, 0.034 and 0.030 ppm for As, respectively. Therefore, the levels of Pb, Cd and As in leafy vegetables were very traceable and in terms of food safety there was no problem. On the other hand, the traceable metal contents in leafy vegetables did not show significant difference by blanching and blanching time. Nitrate contents in fresh vegetables before washing were detected at traceable levels. The nitrate contents in spinach, chard and whorled mallow were significantly decreased by 22%, 17% and 14% after blanching time of 5 min, 9 min and 10 min, respectively.
Key Words
Leafy vegetable, blanching time, microbial count, traceable metal, nitrate
Quality Characteristics of Jeung-Pyun according to the Level of Red Ginseng powder 홍삼첨가에 따른 증편의 품질특성
김은미 Eun Mi Kim
21(2) 209-216, 2005
Title
Quality Characteristics of Jeung-Pyun according to the Level of Red Ginseng powder 홍삼첨가에 따른 증편의 품질특성
김은미 Eun Mi Kim
DOI:
Abstract
This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, 7%) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups Tn the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with 3% added red ginseng. The degree of expansion was significantly decreased in the groups with 5% and 7% added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with 7% added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ. Taste was very good in the groups with 3% added red ginseng and a bitter taste was very strong in the groups with 5% and 7% added red ginseng. Appearance and overall quality were highest in the groups with 3% and 5% added red ginseng (p<0.05). Therefore, Jecng-pyun containing 3% or 5% red ginseng was most preferable.
Key Words
Red ginseng, Jeung-Pyun, sensory evaluation, texture
Storage characteristics of frozen soy yogurt prepared with different proteolytic enzymes and starter cultures 단백분해효소와 starter culture의 종류에 따른 frozen soy yogurt의 저장성
이숙영 Sook Young Lee , 이정은 Jung Eun Lee
21(2) 217-224, 2005
Title
Storage characteristics of frozen soy yogurt prepared with different proteolytic enzymes and starter cultures 단백분해효소와 starter culture의 종류에 따른 frozen soy yogurt의 저장성
이숙영 Sook Young Lee , 이정은 Jung Eun Lee
DOI:
Abstract
The storage characteristics of frozen soy yogurt prepared with hydrolyzed soy protein isolates were evaluated. In order to facilitate lactic fermentation bacteria grow and produce lactic acid as fast rate as possible, soy protein isolate(SPI) was hydrolyzed using two kinds of proteases; bromelain and ct-chymotrypsin The cultural systems employed thereafter for lactic fermentations were Bifidobacterium bifidwn or B. bifidum and Lactobacillus bulgaricus. The viable cell counts, normal- and bile acid tolerances from the mixed cultures of B. bifidaam and L. bulgaricus decreased sharply during the initial first 3 days of frozen storage and then showed a gradual decrease thereafter. Melt-down percent of the all frozen products have been favorably affected as was shown by less melting at raised testing temperature during 28 days of frozen storage except for the initial 3 days during which a minor change has been observed. Among the various volatile flavor components, the contents of acetaldehyde, acetone, diacetyl and methanol generally increased during the frozen storage. In sensory test, the frozen soy yogurt prepared with α-chymotmasin and mixed culture of B. bifidum and L bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.
Key Words
frozen soy yogurt, soy protein isolate, protease, starter culture, storage
Turnover Factors among Bakery Employees at Tourist Hotels 호텔 조리부 베이커리 조리사의 이직요인에 관한 연구
민계홍 Kye Hong Min , 안호기 Ho Ki An
21(2) 225-234, 2005
Title
Turnover Factors among Bakery Employees at Tourist Hotels 호텔 조리부 베이커리 조리사의 이직요인에 관한 연구
민계홍 Kye Hong Min , 안호기 Ho Ki An
DOI:
Abstract
The purpose of this study was to examine the causes of bakery employees quitting their jobs at hotels in order to make more efficient use of human resources by increasing personnel management efficiency and reducing the turnover rate, The subjects in this study were employees working for bakeries at top-ranked hotels, and the responses from 266 respondents were selected for analysis. The survey was conducted from July 1 through 20, 2003. Frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were performed for data handling. The major findings of this study were as follows: First, concerning salaries, their turnover intention was influenced by whether they were properly paid or gained a sufficient living. Second, as for environmental factors, their turnover intention was affected by performance appraisal and interpersonal trust with colleagues. Third, regarding job-related factors, their turnover intention was impacted by the clarity of their job definition, their degree of job satisfaction and the suitability of their posts. Fourth, the change of job was influenced by the desire for a job in another region, in another company and of another kind. To successfully manage employee turnover at hotel bakeries, employees should be properly paid, and different performance appraisal standards, including a multilateral evaluation system, should be applied according to the nature of the department. Furthermore, there should be a clear distinction between sales and other works, and they should be carefully treated to increase job satisfaction.
Key Words
bakery, cuisines department, turnover factors, culinary of hotel
The Sensory Characteristics and Estimation of Shelf-Life by Q10 Values with Mixtures of High-Intensity Sweeteners for Beverage during Storage 청량음료용 고강도 감미료의 혼용 비율에 따른 관능적 특성 및 저장기간 산정
최선영 Sun Young Choi , 장은경 Eun Gyung Jang , 황인경 In Kyeong Hwang
21(2) 235-242, 2005
Title
The Sensory Characteristics and Estimation of Shelf-Life by Q10 Values with Mixtures of High-Intensity Sweeteners for Beverage during Storage 청량음료용 고강도 감미료의 혼용 비율에 따른 관능적 특성 및 저장기간 산정
최선영 Sun Young Choi , 장은경 Eun Gyung Jang , 황인경 In Kyeong Hwang
DOI:
Abstract
This study investigated the sensory characteristics of mixtures of high-intensity sweeteners for beverage and estiniated the shelf life during storage. Sensory characteristics of mixtures of sweeteners (Aspartame/Acesulfarne-K, Aspartame/Sucralose and Acesulfame-K/Stevioside) were evaluated in aqueous (ranging from 90:10 to 50:50) and citrate buffer (ranging from 90:10 to 50:50) solutions, Significant synergistic effects were found in Aspartame/Acesulfarue-K and Aspartame/Sucralose mixtures. No significant differences were found in other taste attributes (astringency, bitterness, metallic taste etc.). Aspartame/Acesulfame-K 5:5 solution showed the most acceptable sensory attributes. Q_(10) values of Aspartame and Accsulfamc-K mixture in citrate buffer (ranging from 90:10 to 50:50) solution were calculated from the temperature data (between 40℃ and 50℃ ) determined by HPLC. Q_(10) values were in the range of 2.01-2.25. Their shelf lives were calculated to be lengthened with increasing Acesulfame-K mixture ratio Their shelf lives in Aspartame/Acesulfame-K 5:5 citrate buffer solution estimated at 20℃ and 30℃ were 178 days and 88 days, respectively.
Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hansenii CV1 제주 감귤식초 발효균주 선발
김미림 Mi Lim Kim , 최경호 Kyung Ho Choi
21(2) 243-249, 2005
Title
Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hansenii CV1 제주 감귤식초 발효균주 선발
김미림 Mi Lim Kim , 최경호 Kyung Ho Choi
DOI:
Abstract
Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was convened into vinegar orderly by alcohol and acetate fermentation. The juice with a 6-fold dilution by distilled water was used as the sole nutrient source throughout fl-re experiments. The diluted juice contained 12.96Bix of total sugar;. 0.632% of total acid and 20.23 ㎍/㎖ of hesperidin.Naringin was not detected from the juice. Citrus wine having 5.6~6.3% alcohol was produced from the diluted juice after 3 clays of fermentation at 28℃. A kind of citrus-malomelo-yeast CMY-28 was used for the wine fermentation. The wine was successfully fermented for 8 days at 30℃ after inoculation of seed vinegar which contained active cells of acid producing bacteria M. The inoculum size of the seed vinegar was controlled to 10%(v/v) of the citrus wine. The wine was converted into vinegar by the fermentation process. Citrus vinegar, the final fermentation product, was colored with very thin, radish-yellow and was transparent. It`s acidity ranged between 5.8~6.2% of that of acetic acid. The vinegar attained the best score by sensory test among several natural fruit vinegars. It was clear from the results that high quality citrus vinegar could be produced from concentrated citrus juice. However, the fermentation conditions should be improved to reduce the amount of reducing alcohol.
An The Evaluation of the Perception of Students and Employees for Foodservice Characteristics of in High Schools in the Busan Area 부산지역 고등학교 급식서비스에 대한 학생과 급식종사자의 평가
모성종 Sung Jong Mo , 서재수 Jae Soo Suh , 류은순 Eun Soon Lyu
21(2) 250-262, 2005
Title
An The Evaluation of the Perception of Students and Employees for Foodservice Characteristics of in High Schools in the Busan Area 부산지역 고등학교 급식서비스에 대한 학생과 급식종사자의 평가
모성종 Sung Jong Mo , 서재수 Jae Soo Suh , 류은순 Eun Soon Lyu
DOI:
Abstract
The purpose of this study was to evaluate the perception of students` and employees` perception with for their high school foodservicein Bustin area. For this purpose, questionnaires were distributed among the 324 students and 93 employees in 12 high schools in the Busan area. The students assessed the importance and performance of school foodservice as 4.00/5.00 and 2.97/5.00,, respectively, and the employees assessed the importance and performance of as 4.07/5.00 and 3.77/100, respectively. Tice importance mean scores of students wereshowed significantly (p<0.01) higher scores in internal environment factor and sanitation factor than those of employees, hut the performance mean scores of students wereshowed significantly (p<0.01) lower scores in all the factors than those of employees. The importance grid of students and employees showed that the items of the high with to the low with of consideration of preference in menu, appropriate the meal hours, rapidnessrapidity of service, and prompt dealing with complaints were high scores to the students, but low scoresto the employees. The performance grid of students and employees showed that the items of the low with students to the high with employeesfreslrness of food ingredients, offering the consistency of consistently good service, rapidnessrapidity of service, prompt dealing with complaints, communication between students and employees, and food cleanliness were low scores to the students, but high scores to the employees of dish. `Therefore, it would seem to be desirable that the foodservice manager may be plans the strategies with the involvement of students in the process from planning the menu to proposinge of ideas for improvement.
Key Words
foodservice, high school
Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hansenii CV1 Gluconacetobacter hansenii CV1에 의해 발효된 감귤식초의 관능적 특성
김미림 Mi Lim Kim , 최경호 Kyung Ho Choi
21(2) 263-269, 2005
Title
Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hansenii CV1 Gluconacetobacter hansenii CV1에 의해 발효된 감귤식초의 관능적 특성
김미림 Mi Lim Kim , 최경호 Kyung Ho Choi
DOI:
Abstract
Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with 6 folds dilution by distilled water was used as the sole nutrient source through out experiments. Diluted juice contained 12.96°Brix of total sugar, 0.632% of total acid and 220.23 Isg/mi of hesperidin. Naringin was not detected from the juice. Citrus wine having 5.6~6.3% alcohol was produced from diluted juice by 3 days of fermentation at 28℃. A kind of malomelo yeast CMY-28 was used for wine fermentation. The wine was succeedingly fermented for 8 days at 30℃ after inoculation of seed vinegar which contained active cells of acid producing bacteria CVI. Inoculum size of seed vinegar was controlled to 10%n(v/v) of citrus wine. The wine converted into vinegar by the fermentation. Citrus vinegar, the final product of fermentation, was colored with very thin radish-yellow and transparent. It`s acidity ranged between 5.8~6.2% as acetic acid. The vinegar got the best score by sensory test among several natural fruit vinegars. It was clear from the results that citrus vinegar in high quality could be produced from concentrated citrus juice, however fermentation conditions should be improved to reduce the amount of reducing alcohol.
