A Study on the Flavor Compounds of Dongchimi 동치미의 맛 성분에 관한 연구
이매리 , 이혜수 Mae Ry Leee , Hei Soo Rhee
6(1) 1-8, 1990
Title
A Study on the Flavor Compounds of Dongchimi 동치미의 맛 성분에 관한 연구
이매리 , 이혜수 Mae Ry Leee , Hei Soo Rhee
DOI:
Abstract
To study the most optimum condition of Dongohimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives Sulfur compounds and those decomposed products extracted by steam distillation. In results, the most optimum conditions ware salt 2.4%, fermented temperature 4℃, ratio 1 : 1.5. Volatile organic acids detected were formic, acetic acid, and the amounts were effected by saltness. Nonvolatile organic acids detected were lactio, malio, fumario, tartario acid. Lactic acid was thought to effect overall eating quality. Sulfur compounds were almost the isothiocyanate groups in raw radish, which little in fermented Dongchimi.
Key Words
Physicochemical Properties of Pectic Substances from Citrus Fruits 감귤과 유자중의 펙틴질의 이화학적 성질
이현주 , 이혜수 Hun Joo Rhee , Hei Soo Rhee
6(1) 9-12, 1990
Title
Physicochemical Properties of Pectic Substances from Citrus Fruits 감귤과 유자중의 펙틴질의 이화학적 성질
이현주 , 이혜수 Hun Joo Rhee , Hei Soo Rhee
DOI:
Abstract
This study was carried out in order to investigate the physicochemical properties of isolated pectic substances from Citron, Satsuma mandarin, Marumero, and Natsudaidai. Among varieties, Citron had the highest value of isnoluble pectin and Marumero had the hightest ratio of soluble pection. The total pectin contents isolated by 2% Sodium hexametaphosphate (SHMP) varied in the range of 1.85%-2.63%. Anhydrogalacturonic acid (AUA) contents were 78.64% ∼89.14% and were lower than commercial pectin. Isolated pectin contained above 7% methoxyl content and above 50% esterification. The apparent molecular weight of commercial pectin and isolated pectin were 72,000 and 42,000∼46,000 respectively. Esterification and ester methoxyl content were the lowest and apparent molecular weight was the highest in Satsuma mandarin. Citron`s values were a little higher in esterification and ester methoxyl content and lower in apparent molecular weight than the others.
Key Words
Companison of Physicochemical Properties of Various Bean Starches - Cowpea , mung bean , kidney bear and red bean - 두류 전분의 이화학적 특성비교 - 동부 , 녹두 , 강낭콩 , 팥 -
손경희 , 윤계순 , 정혜정 , 채선희 Kyung Hee Sohn , Gae Soon Yoon , Hea Jung Chung , Sun Hee Chae
6(1) 13-19, 1990
Title
Companison of Physicochemical Properties of Various Bean Starches - Cowpea , mung bean , kidney bear and red bean - 두류 전분의 이화학적 특성비교 - 동부 , 녹두 , 강낭콩 , 팥 -
손경희 , 윤계순 , 정혜정 , 채선희 Kyung Hee Sohn , Gae Soon Yoon , Hea Jung Chung , Sun Hee Chae
DOI:
Abstract
Cowpea, mung bean, Kidney bean and red bean are simular properties. Inorder to elucidate the similarity among these four starches, some physicochemical properties of starches were compared. Water binding capacity of kidney bean and red bean (199%) starches are higher than mung bean and cowpea. The solubility, swlling power and optical transmittance of the four starches showed a similar pattern, but kidney bean and red bean starches had a lower swelling power than cowpea starches. Cowpea, mung bean, kidney bean and red bean starches had the blue value of 0.41, 0.47, 0.42 and 0.50, the alkali content of 8.4, 8.0, 4.13, 4.13, the amylose content of amylose of 30,000, 29, 268, 52, 173 and 33, 611 and glucose unit per segment of amylopectin of 27.6, 26.8, 18.35 and 12.9 respectively. The results of X-ray diffraction studies showed A pattern for four starches.
Key Words
A Study of Tepary Bean and Soybean Combination Curds and Their Textural Characteristics Tepary Bean 과 Soy Bean 혼합두부의 제조 및 품질 특성에 관한 연구
장경정 Kyung Jung Jang
6(1) 21-26, 1990
Title
A Study of Tepary Bean and Soybean Combination Curds and Their Textural Characteristics Tepary Bean 과 Soy Bean 혼합두부의 제조 및 품질 특성에 관한 연구
장경정 Kyung Jung Jang
DOI:
Abstract
For the probability of preparation of 100% Tepary bean or mixed soybean curd employing the steps of soy curd by Epsom salt (MgSO_4) have bean studied and optimized. The curd characteristics :ncluds weight, total solid content, and textural properties. The result showed that. Satisfactory curd product with acceptable texture properties can be made with two combinations 50 : 50/TB:SB and 25:75/TB:SB. The over 50% Tepary bean Tofu could not be utilized for production of good quality curd, similar to that of sobean.
Key Words
Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat - Part 5 : Comparative studies on components of AGM and Beef - 글루텐 인조육의 품질특성에 영향을 주는 요인과 물성에 관한 연구 - 5보 : 인조육과 쇠고기의 성분 비교 -
박춘란 Choon Ran Park
6(1) 27-31, 1990
Title
Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat - Part 5 : Comparative studies on components of AGM and Beef - 글루텐 인조육의 품질특성에 영향을 주는 요인과 물성에 관한 연구 - 5보 : 인조육과 쇠고기의 성분 비교 -
박춘란 Choon Ran Park
DOI:
Abstract
These experiments were carried out to compared with components of AGM and raw beef. The results obtained were summarized as follows: 1) In proximate compositions of raw beef and AGM, water, protein, and fat were 71.21% and 48.47%, 29.35% and 21.85%, 5.36% and 14.95%, respectively. 2) Total amounts of amino acids of AGM were higher than raw beef, and glutamic acid was the highest in both, but methionine was the lowest in AGM, and cystine, in raw beef. 3) In fatty acids composition, unsaturated fatty acids were 90.4%, and linoleic acid (57.63%), among them, was the highest in AGM. But in raw beef, saturated fatty acids were 35.2%, and oleic acid, among them, was the highest content.
Key Words
Effect of Extraction Condition on Free Amino acid Composition of Naturally Grown and Cutured Prawn Meat Extracts 보리새우육 엑스분의 추출조건과 그 유리아미노산 조성
안미정 , 한영실 , 변재형 Mi Jeong An , Young Sil Han , Jae Hyung Pyeun
6(1) 33-40, 1990
Title
Effect of Extraction Condition on Free Amino acid Composition of Naturally Grown and Cutured Prawn Meat Extracts 보리새우육 엑스분의 추출조건과 그 유리아미노산 조성
안미정 , 한영실 , 변재형 Mi Jeong An , Young Sil Han , Jae Hyung Pyeun
DOI:
Abstract
As a series of investigation on the ex-N compounds, the amino acid composition of the naturally grown and cultured prawn meat extracts was analyzed according to the follwoing extraction conditions: 70% ethyl alcohol extraction, alcohol treatment of the same concentration after hot water extraction for 30 min, and 5% TCA treatment. The protein content and the level of pure protein was 22.8% and 18.4% in naturally grown prawn muscle, and 21.8% and 15.3% in the cultured prawn muscle, respectively. None protein nitrogenous compounds of the extracts were 4.4% in the naturally grown prawn muscle and 6.5% in the cultured prawn muscle, respectively. According to the different extract conditon, ex-N compounds and the amino acid composition and related compounds and the amino acid composition and related compounds showed high level from 5% trichloroacetic acid extraction. The content of ex-N compounds of the cultured prawn muscle was 1033.0 mg%. whereas the content of amino acids and related compounds-N was 825.3 mg% , nearly reached to 80% to the total extractive nitrogen. A common feature of the free amino acid composition in the extracts of the muscles of the naturally grown and cultured prawn was high contents of glycine, proline, taurine, alanine and hydroxyproline.
Key Words
The Effect of Knowledge about Foods on the Cooking Method 식품에 대한 지식이 조리방법에 미치는 영향에 관한 조사연구
박윤정 , 조신호 , 이효지 Yun Chung Park , Shin Ho Cho , Hyo Gee Lee
6(1) 41-51, 1990
Title
The Effect of Knowledge about Foods on the Cooking Method 식품에 대한 지식이 조리방법에 미치는 영향에 관한 조사연구
박윤정 , 조신호 , 이효지 Yun Chung Park , Shin Ho Cho , Hyo Gee Lee
DOI:
Abstract
A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only ytilize their knowlege about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking mehtods instructed from their mother or husband`s mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.
Key Words
A Survey of the Kitchen Facilities and Present Meal Situation in the Korean big cities 한국 대도시 가정의 부엌설비 및 조리기구에 관한 실태조사 - 제1보 ; 부엌설비 및 식사현황에 관하여 -
김영인 , 김기숙 Young In Kim , Ki Sook Kim
6(1) 53-60, 1990
Title
A Survey of the Kitchen Facilities and Present Meal Situation in the Korean big cities 한국 대도시 가정의 부엌설비 및 조리기구에 관한 실태조사 - 제1보 ; 부엌설비 및 식사현황에 관하여 -
김영인 , 김기숙 Young In Kim , Ki Sook Kim
DOI:
Abstract
This survey was performed to investigate the kitchen facilities and present meal situation in the four Korean big cities; Seoul, Pusan, Kwangju and Taejon. The results are as follows; 1. The kitchen facilities. The number of families with old-fashioned kitchen forms a percentage of 10.8. The kitchen floor consists mainly of polyvinyl chloride materials such as monoryum and vinyl. Gas fuel is mostly used for home cooking. The families equipped waterworks and drainage system in the kitchen cover 92.6% and 85.7%, respectively. 2. The present meal situation. Most of the housewives do the cooking for themselves (94.4%), and it is desirable for the health and nutrition of the whole family. The number of families that use the dining kitchen for daily meals covers 53.4%. All the family have their dinner together at most once a week. The instant foods are used frequently in the family whose housewife has a job and the family with high income.
Key Words
Consumption Pattern of Ramyon by High School Students - Kangwondo Area - 고등학생의 라면소비 실태조사 - 강원도 지역을 중심으로 -
현영희 , 김명희 , 장명숙 Young Hee Hyun , Myung Hee Kim , Myung Sook Jang
6(1) 61-66, 1990
Title
Consumption Pattern of Ramyon by High School Students - Kangwondo Area - 고등학생의 라면소비 실태조사 - 강원도 지역을 중심으로 -
현영희 , 김명희 , 장명숙 Young Hee Hyun , Myung Hee Kim , Myung Sook Jang
DOI:
Abstract
Consumption pattern of Ramyon by high school students at age of 16∼20 years in Kangwondo area was surveyed by questionaire. About 74% among 754 students consumed Ramyon more than once per week. Most consumers eat Ramyon because of convenience for meal substitution. They consumed Ramyon at between meals and lunch at home. The advertisement had a strong effect on the selection of Ramyon. . Consumers considered that taste of soup and texture of noodle are both important quality factor of Ramyon. In terms of the texture of cooked noodle, the most desirable was chewy and hard texture. The most undesirable was swollen and mushy texture. The most desirabel and undesiralbe taste of soup were spicy and greasy taste, respectively. At present, no significant differences in consumption pattern between sex were observed in most cases.
Key Words
A study on Mass Production of Korean Traditional Cookies - Manufacturing process and Machinery - 한과의 대량생산을 위한 연구 - 제조공정 및 기기설비류를 중심으로 -
계승희 , 윤석인 , 염초애 Seung Hee Kye , Suk In Yoon , Cho Ae Yum
6(1) 67-73, 1990
Title
A study on Mass Production of Korean Traditional Cookies - Manufacturing process and Machinery - 한과의 대량생산을 위한 연구 - 제조공정 및 기기설비류를 중심으로 -
계승희 , 윤석인 , 염초애 Seung Hee Kye , Suk In Yoon , Cho Ae Yum
DOI:
Abstract
The purpose of this study is to investigate the manufacturing process for mass production of korean traditional cookies to be supplied to consumers with cheap price. Selected items for mass production is Yoomilkwa such as Yackwa, Maejackwa which prefered by consumers, and Chasookwa which was presented at royal party in Yi-Dynasity. Standard mixing ratio of food material, manufacturing process, and machinery needed in each manufacturing process were suggested by the items of korean traditional cookies. Manufactured goods which is produced in large quantities by machinery are Yackwa model I, II, Maejackwa model I, II, III, and Chasookwa model I, II.
