김미정 , 이혜수 Mee Jeong Kim , Hei Soo Rhee

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Abstract

For the purpose of supplying the imformation to improve the acceptability of soy paste as the condiment, the changes of enzyme activity, general component and flavor compounds (Free amino acid, Nucleic acid related compounds, and peptide) during improved soy paste fermentation were determined. The results were as follows; 1. The protense activity during fermentation were increased continuously, but amylase activity were decreased in 45 day fermentation. Cellulase activity were slowly increased until 45 day, and then slowly decreased. 2. Total nitrogen contents were almost constant during fermentation, but amino nitrogem were increased rapidly. Reducing sugar were not constant, but increased in the end of fermentation. PH were decreased to pH 4.97. 3. Total contents of free amino acid as flavor compound were rapidly increased in 10 day fermentation, but were constant in 30∼60 day. Aspartic acid contents were increased continuously, but glutamic acid were increased slowly until 30 day fermentation and were almost constant. IMP and GMP contents showed increasing pattern during fermentation.

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김현정 , 손경희 , 박현경 Hyon Jung Kim , Kyung Hee Sohn , Hyun Kyung Park

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Abstract

The emlsifying properties of small red bean protein isoates were evaluated through their emulsion capacity and stability of the resulting emulsions. The influence of pH, Sodium Chloride and heat treatment on the efficiency of small red bean protein isolates as emulsifying agents was studied. The surface hydrophebicity (So) of small red bean protein islates also examined. The results were obtained as follows; 1. The emusion capacity of small red bean protein isolates was high at pH 11, low at pH 3 and decreased by heat treament. With addition of NaCl, emulsion capacity decreased steadily and showed lowest value when 0.2M NaCl was added. 2. The emulsion stability at pH 4.5 and heat treatment over 60℃ decreased emulsion stability at pH 4.5. When NaCl was added, emulsion stability was generally increased. 3. The surface hydrophobicity of small red bean protein isolates showed the highest value at pH 3 and lowest at pH 11 and increased as the heating temperature increased When 0.2M NaCl was added, surface hydrophobicity also increased at pH 4.5.

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김경애 , 정란희 Kyung Ae Kim , Lan Hee Jung

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Gelatinization properties of potato starches from Irish Cobbler (the dry type), Shepody and Superior (the intermediate type) and Dejima (the moist type) were investigated. The minimum moisture contents for gelatinization of starches was 45%. When the moisture contents percentage was 45∼60%, the degree of gelatinization of potato starches was higher in Dejima than in Irish Cobbler, on the other when it was 70%, all of kind were almost similar. The gelatinization temperature of starches was 65℃, When the temperature was 65℃, degree of gelatinization was highest in Dejima and lowest in Irish Cobbler, on the other hand when it was 75℃. highest in Irish Cobbler and lowest in Shepody.

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설민영 , 장명숙 Min Young Seol , Myung Sook Jang

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This study was undertaken to determine the content of calcium, phosphorus, and magnesium in Korean styled Sagol bone stok (beef leg bone stock) deffering in cooking utensil, cooking method, and cooking time. cooking was started in cold water and boiling water using stainless steel and aluminium cooker. In the changes of mineral contests in Sagol bone stock at cooking time from 2 to 12 hours, Ca, P, and Mg contents increased significantly by the cooking time in stainless steel and aluminium cooker but Ca and P contents decreased slightly during 12 hours in steel cooker. But Ca, P, and Mg contents of the Sagol bone stock were not significantly different between cooking utensil and method. The extracting rate of Ca, P, and Mg of the Sagol bone stock were 0.02∼0.05%, 0.2∼0.7%, and 0.1∼1.0%, respectively. The extracting rate of Ca was positively correlated with that of Mg (r=0.8872, p<0.001).

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이희자 , 조광연 , 배정설 , 장순욱 Hee Ja Lee , Kwang Yun Cho , Jung Surl Bae , Soon Wook Jang

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Lipids of Job`s tears (Yullmoo) were extracted by the mixture of chloroform: methanol (2:1, v/v) and from these lipids, triglycerides were separated by column chromatography (Sephadex G-25 column) and then confirmed by thin layer chromatography (TLC) and reconfirmed by gas chromatography (GC). The triglycerides were fractionated into 6 groups on the basis of their partition numbers (PN) by reverse phase high performance liquid chromatography (HPLC) on a column Shimpack CLC-ODS using tetrahydrofuran-acetonitril (25:75) mixture as a solvent. Each of these collected fractions gave one to two peaks in the GC chromatograms according to the acyl carbon number (CN) of the triglyceride and fatty acid composition of the triglycer ides were also analyzed by GC. From the results, the major triglycerides of Job`s tears lipids were estimated to be C18:1 C18:2 C18:2 (OLL, 38.2%), C16:0 C18:2 C18:3 (PLLn, 15.7%), C18:1 C18:1 C18:2 (OOL, 12.6%).

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김수경 , 신말식 Soo Kyung Kim , Mal Shick Shin

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Abstract

Rice and waxy rice starches were adjusted to 27% of moisture and heated at 100℃ for 16hours, respectively. After the treatment, their gelatinization properties were investigated. The initial gelatinization temperature, obtained by transmittance and amylogram, of Akkibare and Taebaek starches were 60∼65℃ but those of waxy rice and the U.S.A. rice starches were 55∼60℃ and 70∼75℃, respectively. The gelatinization temperatures of heat-moisture treated starches were higher than those of the untreated starches. Viscosities at each temperature and the highest viscosity reduced by some degrees after the treatment. DSC thermograms of all starches showed single endotherm and the gelatinization enthalpies were 2.26∼2.63 ㎈/g. The gelatinization enthalpy tended to decrease after the treatment. Transmittance and viscosity by alkali showed in this order; Akkibare and Taebaek starches>waxy starch>the U.S.A. rice starch. The heat-moisture treated starches increased viscosities in every starch. Transmittance in alkali solution of Akkibare, Taebaek and waxy rice starches decreased. but that of the U.S.A. rice search increased.

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이종미 Jong Mee Lee

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This study aimed to investigate the change in food balance and dietary patterns, caused by the growth of per capita GNP during 1962∼1987. For the purpose of this analysis, ordinary least square (OLS) was adopted. Per capita GNP was independent variable and the other factors dependent variables. The other factors included Engel coefficient, food supply, energy supply, nutrient intake and the ratio of self-supply of food. The result revealed that the some variables have (+) correlation, the some variables (-) correlation and the other variables no correlation with per capita GNP. If forecasting models are designed with these results, it will be helpful for national health and nutrition, food balance and disease prevention.

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맹영선 , 박혜경 Young Sun Maeng , Hye Kyung Park

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In the present study, proximate compostions, fatty acid and amino acid compositions of wild and cultivated Doˇdoˇk (Codonopsis laceolata B. et H.) were analysed. The contents of crude ash and crude protein were higher in the cultivated Doˇdoˇk than in the wild Doˇdoˇk. The main fatty acids in the total lipid, free lipid and bound lipid of wild and cultivated Doˇdoˇk were linoleic acid, palmitic acid and followed by linolenic acid. In the case of wild Doˇdoˇk, numerous unknown peaks were appeared significantly. The amino acids analyzed in wild aid cultivated Doˇdoˇk were lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methioline, isoleucine, leucine, tyrosine and phenylalanine. Arginine was the predominant amino acid in both wild and cultivated Doˇdoˇk.

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김유경 , 배영희 , 윤선 Yoo Kyeong Kim , Young Hee Bai , Sun Yoon

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Juices prepared from carrots, apples, and mandarin oranges were fermented with Leuconostoc mesenteroides or along with Saccharomyces cerevisiae. The pH of the fermented juices was not found significantly different between the mixed and single-cultured groups. The juices containing 0.5% NaCl had lower pH than the groups without 0.5% NaCl. The final pH of the single-cultured gruops was the highest among the sample groups. However, reducing sugar content of the mixed-cultured groups was lower than that of the single-cultured groups. The viable cells of the mixed-cutured groups were remarkably increased until 3 days of storage, and after 6 days they were gradually decreased. The results of the sensory evaluation demonstrated acidic, salty and alcoholic flavors were significantly different among the groups. The single-cultured group without salt was significantly more acidic than the non-pasteurized control group. The mixed-cultured group with salt was significantly more alcoholic than the group without salt and control groups. The non-pasteurized control group was significantly more homogeneous than the mixed-cultured groups and single-cultured group with salt. Preference ranking test showed that flavor and overall acceptability of the fermented juices was significantly different among the groups. Flavor of the single-cultured group without salt was found significantly better than those of the groups with salt. Wiih the respect of overall acceptability, the single-cultured group without salt was significantly more acceptable than the non-pasteurized control group and the mixed-cultured group with salt.

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이헌옥 , 고영수 Heon Ok Lee , Young Su Ko

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Gynostemma pentaphyllum Makino is a kind of perennial liana plant belonging to the Cucurbitaceae family. Since it was first discoveded and reported to the Japanese academy in 1977, it came to be widely known to China and Southeast Asia areas as well as Japan. In Korea its name began to appear in the first half of 1980`s, and it is now being nationwidely cultivated and popularized as tea stuffs. Gynostemma pentaphyllum Makino has remarkably strong propagation power. In addition. since it contains a great quantity of beneficial components, especially saponin it is`believed to have excellent medical effects, too. This study was undertaken to examine the value of Gynostemma pentaphyllum Makino as a health-Promotint tea, by investigating the components creating the flaver of tea and the saponin ingredient making medical effects as well as by inspecting whether Gynostemma pentaphyllum Makino products show different component arrangements according to their growing districts. As raw materials of the experiment, three kinds of Gynostemma pentaphyllum Makino samples produced in Suwon, Geochang and Uleungdo were taken. To accomplish the formerly stated goals, the contained quantity of the proximate composition, free sugar, reducing sugar, free amino acid, minerals, tannin, caffeine and vitamin C were measured respectively and compared between the samples, while the saponin content was compared with heat extracted from panax ginseng. The results of the experiment are as fol1ows: In the case of the proximate composition, the crude fat content was the highest in the Gymostemma pentaphyllum Makino material from Geochang (1.62%), the second in that from Suwon (1.56%), and the lowest in that from Uleungdo (1.0%). In addition the Geochang: produced sample had the greatest quantity of the crude protein and ash contents: the order of the crude Protein content was the Geochang produced (17.83%), the Suwon-produced (15.87%), and the Uleungdo-produced(12.28%), while that of the ash content was the Geochang-produced (14.80%), the Uleungdo-produced(10.17%), and the Suwon-produced(9.34%). As for the reducing sugar contents, the Suwon-produced scored the highest of the three (3.3%), while the Geochang-produced was 1.3% and the Uleungdo-produced 0.5%. The total content of free sugar was 1.07% (the Suwon-produced), and 0.49% (the Geochang-produced) respectively but the sample from Uleungdo showed almost no free sugar content. The contained quantity of fructose and glucose was the highest among the kinds of free sugar both in the Suwon-produced and in the Geochang-produced. The content of amino acid was the highest in the Suwon-produced(1.41%), the second in the Geochang-produced(1.37%), and the lowest in the Uleungdo-produced(0.53%). In the experiment, sixteen kinds of amino acid were extracted-Asp. Thr. Ser. Glu. Gly. Ala. Val. Het. Ileu. Leu. Tyr. Phe. Lys. His. Arg. Try. All of them except glutamic acid and methioning showed the highest quantity score in the Suwon-produced, while the glutamic acid content was the higest in the Uleungdo-produced and the methionine content in the Geochang-produced. The sequential arrangement of the sixteen contents according to their magnitude ranged from glycine, aspartic acid, and glutamic acid (the highest) to tryptophan, serine and lysine (the lowest). Ten kinds of mineral were detected-Ca, Mn, Cd, K, Na, Pb, Mg, Fe, Zn, Cu. Among them, the content of Cd, Na, Mg, Zn and Fe was the highest in the Geochang-produced and that of K in the Suwon-produced. The Geochang-produced materials contained much a larger quantity of tannin (6.3%) than the Suwon-produced (2.6%). Neither caffeine nor vitamin C was detected in the three kinds of materials. In the case of the saponin content the Geochang-produced showd 2.39%, the Uleungdo-produced 1.77% and the Suwon-produced 1.49% respectively. However, it was found also that the saponin content of Gymostemma pentaphyllum Makino was the same kind as that of panax ginseng.

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윤서석 , 윤숙경 , 조후종 , 이효지 , 안명수 , 안숙자 , 서혜경 , 윤덕인 , 임희수 Seo Seok Yoon , Suk Kyun Yoon , Hoo Jong Cho , Hyo Gee Lee , Myung Soo Ahn , Sook Ja Ahn , Hye Kyung Suh , Duk Ihn Yoon , Hee Soo Lim

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This study is carried out to understand and analyze the cooking and processing methods presented in the CHE MIN YO SUL-Chinese books of husbandary-written in sixth century that composed of two part (agricultural production and product-utilization). Especially Ouja, Po, Suk, Keng, Hak, Jeung and Bu written in part II which studied this time. There are Eight kinds of Ouja, seven kinds of Po and Suk, Twentynine kinds of Keng and Hak, Sixteen kinds of Jeung and Bu. Ouja is something like Korean Kajamisikhae which cooked with fresh fish, dried fish, pork, rice and then seasoned. Po is a dried slice beef, poultry and fish with seasoned, Suk is a dried in original shape with seasoned. These are something like Korean dried beg, dried fish and Amchipo. Keng is a clear soup and Hak is a boiled muddy soup with cereal. Jeung is a steamed beef, poultry, fish in the earthenware steamer and Bu is a roasted in the copper pan.

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윤서석 , 윤숙경 , 조후종 , 이효지 , 안명수 , 안숙자 , 서혜경 , 윤덕인 , 임희수 Seo Seok Yoon , Suk Kyun Yoon , Hoo Jong Cho , Hyo Gee Lee , Myung Soo Ahn , Sook Ja Ahn , Hye Kyung Suh , Duk Ihn Yoon , Hee Soo Lim

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The following, Chung, Am, Chun, Seo, Rok, Shin, Oh, Cho, Po, listed in [Che Min Yo Sul] are as follows; 1. Chung means polutry and meat like pork and beef cooked with Ja. Am is flavoring meat in a seasoned broth, which is seasoned with Yeom Shi, green onion and pepper. Chun is stir-fryed fish, beef or pork in a small amount of broth and Apchunbup, a kind of Chun, is stir-fryed with Yeom Shi Juice. 2. Cheo, Rok stands for boiled meat pickled in vinegar. 3. There are twenty kinds of Chuk, which is broiled polutry, fish, shellfish and meat like pork and beef together with vegetables and spices. 4. Shin, Oh, Po, are a type of meat preservation method by using Nurook, salt, alchol or broiling it in Bong Chuk way and then preserving it.

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윤석후 , 김인환

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윤덕인

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이명숙 , 김기숙

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박현경

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채선희

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김미정

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설혜미 , 김미리

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