A Study on the Influence of Social Changes on the Management of Indigenous Fermented Foods in Korean Families 사회변동에 따른 한국고유의 발효식품의 관리의 변화에 관한 연구 - 1960년대 이후의 문헌조사를 중심으로 -
한경선 , 윤서석 Kyoung Sun Han , Seo Seock Yoon
7(1) 1-9, 1991
Title
A Study on the Influence of Social Changes on the Management of Indigenous Fermented Foods in Korean Families 사회변동에 따른 한국고유의 발효식품의 관리의 변화에 관한 연구 - 1960년대 이후의 문헌조사를 중심으로 -
한경선 , 윤서석 Kyoung Sun Han , Seo Seock Yoon
DOI:
Abstract
The purpose of this study is to investigate the management of Indigenous fermented foods during the period of economic development starting from 1960 until now, and to specify their correlation, while paying special concern to the variables of social change such as the increase of people`s income, ceaseless migration of population, change in the family structure, heightening up of the educational level of women and the resulting increase of chances for getting employment, all of which may affect the management of Indigenous fermerted foods in korean families. The result is as follows. Basic seasonings and dishes such as soy bean sauce, red pepper paste, pickled seafoods, and Kimchi, are inclined to be bought as readymade products or provided by relatives in case of many nuclear families rather than made at home, which is a traditional way of home life. However, Kimchi and basic sauces or redpepper paste still show high rate of being made at home. Social variables which affect such tendency are the number of family members, the age and educational level of housewife, and the type of residence.
Key Words
A Comparison Study on Acorn and Chestnut Starch Gels 도토리와 밤전분 gel 의 물리적 특성 비교
이혜성 , 이혜수 Hye Seong Lee , Hei Soo Rhee
7(1) 11-14, 1991
Title
A Comparison Study on Acorn and Chestnut Starch Gels 도토리와 밤전분 gel 의 물리적 특성 비교
이혜성 , 이혜수 Hye Seong Lee , Hei Soo Rhee
DOI:
Abstract
The physical properties of acorn and chestnut gels by various heating temperature were investigated. In microsturcture analysis by SEM, acorn starch gels of 90℃ showed regular three dimensional network structure and chestnut starch gels had finer porous network from 70℃ X-ray diffraction patterns of two starch gels showed very weak peak at 8∼10°and 16∼19°. Hardness had the highest value at 90℃ and 98℃ for acorn gels, and 80℃ for chestnut gels. But cohesiveness increased with heating temperature in both of two starch gels.
Key Words
Effect of Lactic Acid Bacteria and Temperature on Kimchi Fermentation (1) 젖산균과 온도가 김치발효에 미치는 영향 (1)
조영 , 이혜수 Young Cho , Hei Soo Rhee
7(1) 15-25, 1991
Title
Effect of Lactic Acid Bacteria and Temperature on Kimchi Fermentation (1) 젖산균과 온도가 김치발효에 미치는 영향 (1)
조영 , 이혜수 Young Cho , Hei Soo Rhee
DOI:
Abstract
The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet, then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Lactobacillus bervis and the mixture of there bacteria inoculated on sterilized kimchi, respectively. The measurement of pH and total acidity, quantitative analysis of volatile organic acids and nonvolatile organic acids by gas chromatography were investigated while inoculated kimchi were fermented at 30℃, 21℃, 14℃ and 7℃. Sample I(original kimchi homogenate), Sample Ⅲ (inoculated with Leuconostoc mesenteroides) and Sample Ⅵ (inoculated with mixed lactic acid bacteria) were alike in that changes of pH and total acidity and especially, these phenomena were prominent at 14℃. Formic, acetic and heptenoic acid as volatile organic acid were detected by GC, and these acids formed mainly by Leuconostoc mesenteroides and lactobacillus brevis. Sample Ⅲ was more higher content than other samples at 14℃. As nonvolatile organic acid, lactic acid in all samples, citric acid in sample Ⅲ at 21℃ and 14℃, succinic acid in sample Ⅰ at 30℃, 21℃,14℃ and sample Ⅴ at 30℃ were detected by GC.
Key Words
Changes in Flavor Component of Omija , Shizandra Chinensis Baillon , with Various Extraction times 오미자의 용출시간에 따른 풍미성분 변화에 관한 연구
김유미 , 김동희 , 염초애 You Mi Kim , Dong Hee Kim , Cho Ae Yum
7(1) 27-34, 1991
Title
Changes in Flavor Component of Omija , Shizandra Chinensis Baillon , with Various Extraction times 오미자의 용출시간에 따른 풍미성분 변화에 관한 연구
김유미 , 김동희 , 염초애 You Mi Kim , Dong Hee Kim , Cho Ae Yum
DOI:
Abstract
This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that 9 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.
Key Words
A Study on the Texture Characteristics of Ssooksulgis Affected by Mugworts 쑥 첨가량에 따른 쑥설기의 텍스쳐에 관한 연구
심영자 , 백재은 , 전희정 Young Ja Sim , Jae Eun Paik , Hui Jung Chun
7(1) 35-43, 1991
Title
A Study on the Texture Characteristics of Ssooksulgis Affected by Mugworts 쑥 첨가량에 따른 쑥설기의 텍스쳐에 관한 연구
심영자 , 백재은 , 전희정 Young Ja Sim , Jae Eun Paik , Hui Jung Chun
DOI:
Abstract
sooksulgis made with different levels of Mugworts were tested to investigate the texture characteristics by sensory evaluation and mechanical test in this study. As a result of the sensory evaluation for Ssooksulgis with the levels of 0%, 10%, 20%, 30% and 40%, the consistency, texture, moistness and flavor were increased according to the increase of the added Mugworts. In view of color and overall quality, 30% Ssooksulgis was preferable than those of other mixing levels. In the texturometer measurement for Ssooksulgis, hardness tend to decrease, while springiness and cohesiveness tend to increase according to the increase of the added Mugworts. As for Ssooksulgis, the consistency and moistness in sensory evaluation correlated significantly with the cohesiveness and correlated negatively with hardness, chewiness, gumminess in mechanical test (p<0.01).
Key Words
Methodological Research on the Instruments of Fatty Acids Determination 지방산의 기기 측정 방법에 관한 연구
박선미 , 안명수 Seon Mi Park , Myung Soo Anh
7(1) 45-51, 1991
Title
Methodological Research on the Instruments of Fatty Acids Determination 지방산의 기기 측정 방법에 관한 연구
박선미 , 안명수 Seon Mi Park , Myung Soo Anh
DOI:
Abstract
In this study, several standard fatty acids were analyzed by three analysis instruments. And also, for the two kinds of soybean oils, fatty acids compositions were determined by three instruments. The results were obtained as follows: 1. In the case of Gas Chromatography (GC), standard fatty acids (Myristic, Stearic, Linoleic, Linolenic, Arachidonic acid) were determined with high reproducibility, but oleic acid/elaidic acid were not seperated. By Capillary Gas Chromatography (CGC), most of standard fatty acids were determined with very high reproducibility than saturated fatty acids, and palmitic acid/oleic acid were not seperated. 2. In the analytical ability of cis-trans fatty acids isomer (oleic acid/elaidic acid), CGC was shown better analytical ability of geometrical isomer than HPLC. Oleic acid/elaidic acid were not seperated by packed column (15% DEGS). The rquire time for standard fatty acids analysis was as follows; GC, 7.21min., CGC, 9.84 min., HPLC, 24.48 min. 3. The major compositions of fatty acids of each soybean oil (CSOY; refined, DSOY; unrefined) by GC and CGC were linoleic acid, oleic acid, palmitic acid, linolenic acid and stearic acid. But in the case of HPLC, palmitic acid/oleic acid were not seperated. Analytical ability of three instruments on fatty acids composition in each soybean oil was same trend as in the standard fatty acids mixture.
Key Words
Effect of Cooking Tools and Concentration of Egg Solution on Textural Characteristics in Coagulation of Egg Solution 조리기구와 난액의 농도가 알찜의 품질특성에 미치는 영향
이명숙 , 김기숙 Myung Sook Lee , Ki Sook Kim
7(1) 53-59, 1991
Title
Effect of Cooking Tools and Concentration of Egg Solution on Textural Characteristics in Coagulation of Egg Solution 조리기구와 난액의 농도가 알찜의 품질특성에 미치는 영향
이명숙 , 김기숙 Myung Sook Lee , Ki Sook Kim
DOI:
Abstract
The purpose of this study is to investigate textural characteristics of egg solution coagulated with steamer and microwaveoven, and egg solution diluted various concentration of it with water or milk. Textural Characteristics of the samples were evaluated by the Sensory test and Rheometer. The results obstained were as follow; 1. Rheometer measurement indicated that the thicker is concentration of egg solution, the harder is samples 2. In sensory evaluation on the various concentration of egg solution, the panels on the overall quality showed the most favorite tendency that the sample diluted with 50% of water and the one with 70% of milk in use steamer; the sample diluted with 30% of water and the one with 70% of milk in use microwave oven
Key Words
Analysis of Rutin Contents in Buckwheat Noodles 메밀국수의 루틴함량분석
김복남 , 박혜경 , 권태봉 , 맹영선 Bok Nam Kim , Hye Kyung Park , Tae Bong Kwon , Young Sun Maeng
7(1) 61-66, 1991
Title
Analysis of Rutin Contents in Buckwheat Noodles 메밀국수의 루틴함량분석
김복남 , 박혜경 , 권태봉 , 맹영선 Bok Nam Kim , Hye Kyung Park , Tae Bong Kwon , Young Sun Maeng
DOI:
Abstract
In the present study, an attempt was made to determine the rutin contents in buckwheat noodles according to blending ratio and boiling time. The rutin contents in buckwheat flour was 17.30 ㎎/100 g. The rutin contents in raw buckwheat noodles decreased in proportional to the blending ratio of buckwheat flour from 15. 34 to 4.78 ㎎/100 g. The rutin contents of buckwheat noodles decreased linearly with increasing boiling time.
Key Words
The Study on the State of Health and dietary Habits of boy's and Girl's High School Students in Seoul 서울시내 남 녀 고등학생들의 식습관과 건강상태에 관한 연구
박성효 , 정낙원 , 이효지 Sung Hyo Park , Rak Won Jung , Hyo Gee Lee
7(1) 67-80, 1991
Title
The Study on the State of Health and dietary Habits of boy's and Girl's High School Students in Seoul 서울시내 남 녀 고등학생들의 식습관과 건강상태에 관한 연구
박성효 , 정낙원 , 이효지 Sung Hyo Park , Rak Won Jung , Hyo Gee Lee
DOI:
Abstract
This study researched the dietary habit of boy`s and girl`s high school students, and into low it was connected with the state of health between the group of having the right dietary habit and the group of having the wrong habit. Results were as follows: 1. The age about the object person of research was the most numerous in 79% at 16∼17 years old, the average weight was 55.67±9.08 ㎏, the average height was 165.47±7.56㎝. 2. In the parent`s school career of the object person of research, persons who graduated high school were many. The mother`s educational level was lower than the father`s school career. The parent`s school career in the district south of a river was higher than the parent`s school career in the district north of a river. And the parent`s school career of cultural students was high. 3. The frequency of food intake in the district north of a river and in the district south of a river was a meaningful difference in the vegetables blended in green and yellow things(p< .01), fruit (p< .05), rice, flour, potatoes (p< .05), and so the district north of a river took less than the district south of a river. 4. The most regular diet in a day was lunch, The appetite of the students was generally good. 5. The general environment and state of health were a meaningful difference about melancholia (p< .05) in the district of north and south of river, and so melancholia in students of the north of a river was high. 6. The state of health according to regular diet was a meaningful difference, so regular student was better than irregular student in state of health, and was the same in study. 7. Eating habit correlated much to each state of health, Especially in physical health, the muscular frame correlated to fruit (p< .001), seaweeds (p< .05), fried food, jun, panbroiled food (p< .05), salty taste (p< .05), sour taste (p< .001).
Key Words
A study on the cooking and processing methods presented in CHE MIN YO SUL 「 제민요술 」에 수록된 식품조리가공법 연구보고 (6) - 병 (餠) , 종 , 열 , 자명 , 예 (醴) , 로 -
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
7(1) 81-85, 1991
Title
A study on the cooking and processing methods presented in CHE MIN YO SUL 「 제민요술 」에 수록된 식품조리가공법 연구보고 (6) - 병 (餠) , 종 , 열 , 자명 , 예 (醴) , 로 -
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
DOI:
Abstract
This study was carried out to understand and anaiyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82∼86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull`s egg without cereal was simillar to Korea`s fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo`s leaf. It`s shape was simillar to Korea`s Song-Pyun but different from materials and cooking method. 3. Jamyong`s cooking method was boild the mixture of white rice soup, Myong-Jup, and salt, and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.
