김현숙 , 김영아 Hyun Sook Kim , Young A Kim

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The sensory properties and the change of lipid content of cooked rice were investigated to evaluate the effects of cooker (electric and pressure cooker) and variety (Japonica and Indica × Japonica variety). Overall preference of cooked rices were higher in the pressure cooker than the electric cooker. In the case of electric cooker, Japonica variety was prefered than I×J variety. Free lipid contents were reduced and bound lipid contents were increased after cooking. The bound lipid contents had a correlation with shiness of cooked rice (r=-0.69).

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강선희 , 김경자 , 곽연주 Sun Hee Kang , Kyoung Ja Kim , Yun Joo Kwag

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주난영 , 이혜수 Nan Young Choo , Hei Soo Rhee

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This study was conducted to compare the characteristics of reference starch gel and 5 additives-adding corn starch gels (agar, CMC, pectin, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine were carried out The results were as follows: 1. In sensory evaluation. ① The hardness of agar was significantly higher than that of control and the hardness of pectin was significantly lower than that of control. ② The adhesiveness of CMC and pectin was significantly higher than that of control, and the adhesiveness of agar was significantly lower than that of control. ③ In acceptability, CMC and pectin were significantly higher than control and the other samples were not significantly different from control. 2. In textural analysis by Instron. ① The hardness of agar was sgnificantly higher than that of control and the hardness of the other samples was significantly lower than that of control. ② The cohesiveness of agar and casein was significantly higher than that of control and the cohesiveness of gelatin was signifciantly lower than that of control. 3. In sensory evaluation or instrumental analysis by Instron. It was thought that the best sample-classifying characteristic was hardness.

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박혜우 , 우경자 Hye Woo Park , Kyung Ja Woo

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김주희 , 이경희 , 이영순 Ju Hee Kim , Kyung Hee Lee , Young Soon Lee

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Yackwa is a Korean traditional fried cake made by weat flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa`s quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80, 100, 120) and swelling agents(baking power, soju: Korean alcholic beverage) affected the Rice-Yackwa`s swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice: wheat; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa`s hardness was changed more greatly than Wheat-Yackwa`s by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

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조우균 , 이종미 Woo Kyun Cho , Chong Mee Lee

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It has been many changes in traditional Korean food habits according to the improvement of household income levels and the rise of standard of living. Therefore, the pattern of consumption in animal origin processed/convenient foods would have changed. This research aims to find the tendency of consumption in some animal origin processed/convenient foods compared with typical Korean traditional foods according to household income levels. Therefore, this survey was made on 698 children from 10 elementary schools located in Seoul. They were divided into 6 groups according to their household income levels. The data were analysed using Chi-square test and F-test in SPSS package program. From this research, the following results were obtained: 1. Their average monthly household income levels were between 500,000∼1,500,000 won(64.2%) and their family were of mostly 4∼5 members. There were no significant differences in children`s physical status among various income groups. As the household income level increases, the food expenditure per month increases and Engel`s coefficient decreases. 2. The animal origin processed/convenient foods that have no significant differences are ham, sausage, milk, yogurt, canned fish, and fish meal. The high-income groups preferred bacon, cheese, pork cutlet, and fried chicken, compared to those of low-income groups. The low-income groups preferred crab-flavored meal, compared to those of high-income groups. 3. In some Korean traditional foods, there were significant differences according to income levels. Those were Bulgogi, baked fish, fried meat, cooked fish and meat with soy-bean sauce. Fried fish and anchovy have no significant differences in food intake frequency according to household income levels. Chicken and egg saute＇ are liked by children in every income groups. 4. Between the animal origin processed/convenient foods and the typical Korean non-processed traditional foods, children preferred the former regardless of income levels. In conclusion, animal origin processed/convenient food consumption patterns were not affected by household income levels.

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김희정 , 이혜수 Hee Jung Kim , Hei Soo Rhee

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Millet Nochi is a kind of Korean traditional food which is not well known to the general public. This study was crried out in ordr to elucidate the cooking method and investigate the changes of textlural properties during retrogradation. Cookin method for millet Nochi were as follows. 1. Millet is soaked in water for 3 hours, mashed, sifted by 20 mesh 3 screen. 2. The millet flour is mixed with malt (amount of malt is 0.025 times of millet flour by weight). 3. This mixture is steamed for 20 minutes. 4. Steamed mixture is again mixed with the same amount (0.025 times of millet by weight) of malt. 5. The mixture is incubated at 60℃ for 2 hours. 6. After incubation, the mixture is panfried. 7. The changes of textural properties during 30 freeze-thaw cycles, except adhesiveness were not significantly appeared.

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송태희 , 김상순 Tae Hee Song , Sang Soon Kim

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The changes of the contents of chemical components and sensory evaluation of kimchi which were prepared by addition of different amount of ginseng were investigated during fermentation 50 days at 4℃. The data analysis revealed followings; 1. While saltiness was maintained at around 2.3% level during the entire fermentation periods. Kimchi containing 2% and 4% ginseng showed higher pH, reducing sugar, hardness by Instron and lower acidity than kimchi without ginseng. 2. Results from analysis of organic acids contains by HPLC revealed that all three groups contained relatively high concentration of oxalic acid, lactic acid and malic acid. 3. A result of sensory evaluation revealed that kimchi containing 2% and 4% ginseng was higher in hardness, savory taste and carbonated taste, and lower in sour taste, moldy off flavor than kimchi without ginseng, thus scoring high in overall eating quality. Considering all results obtained throughout this experiments, it can be concluded that the addition of small amount of ginseng to kimchi improve overall acceptability and retard rancidity thus increasing the period during which kimchi is eatable.

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조영 , 이혜수 Young Cho , Hei Soo Rhee

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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 (UV), then Lectobacillus plantarum, Leuconostoc mesenteroides, Pediococous acidilactici, Lactobacillus brevis and the mixture of these bacteria inoculated on sterilized kimchi, respectively. The measurement of alcohol by gas chromatography, and changes of sugar content and total viable count were investigated and palatability test was carried while inoculated kimchi was fermented at 30℃, 21℃ and 7℃. Ethyl alcohol was detected by GC in sample Ⅰ (original kimchi homogenate), Ⅲ (inoculated Leu. mesenteroides), Ⅴ (inoculated with Lac. brevis), then especially, more content were detected at 14℃. Sugar content reduced in accordance with fermentation proceeding. Total viable count increased at early fermentation stage, but thereafter decreased slowly. In the result of palatability test, sample Ⅰ was the highest at all temperatures, sample Ⅲ and Ⅳ (inoculated with mixed lactic acid bacteria) was the following in that kimchi odor and taste and the temperature of the highest odor and taste was 14℃.

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손경희 , 민성희 , 박현경 , 박진 Kyung Hee Sohn , Sung Hee Min , Hyun Kyung Park , Jin Park

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This study was carried out in order to study the protein functionality such as foaming and emulsifying properties by succinylation of peanut protein isolates. Succinylated and unsuccinylated peanut protein isolate was tested for to find out the effect of pH, heat treatment and sodium chloride concentration on the solubility, foam expansion, foam stability, emulsion capacity and emulsion stability. The results are summarized as follows; 1. Succinylation enhanced the solubility of peanut protein isolate (PPI). The solubility of succinylated PPI markedly increased at pH 4.5. When the protein solutions was heated, the solubility of succinylated PPI greatly increased than PPI at pH 3. With addition of NaCl, solubility of succinylated PPI increased at pH 7 and pH 9. 2. The foam expansion of PPI and succinylated PPI on pH was no difference beween both proteins. Addition of NaCl and heat treatment caused steeply increased in foam expansion at pH 3. 3. The foam stability of PPI and succinylated PPI showed the lowest value at pH 4.5. When PPI and succinylated PPI was heated, foam stability of two proteins inceased at pH 3 and showed similar aspects between PPI and succinylated PPI. However, at pH 9 stability of succinylated PPI decreased by heat treatment over 60℃. 4. Emulsion capacity of succinylated PPI on pH was markedly increased and showed the highest value at pH 11. At pH 4.5 which is isoelectric point of PPI, emulsion capacity of PPI by succinylation improved than that of PPI. When succinylated PPI was heated, emulsion capacity was greatly increased at pH 2 and pH 7. With NaCl was added, emulsion capacity of succinylated PPI increased than that of PPI. 5. Emulsion stability of PPI and succinylated PPI was affected by pH and showed its highest value at pH 11. At pH 4.5, emulsion stability of succinylated PPI increased than that of PPI. Addition of NaCl and heat treatment caused slightly increased in emulsion stability of succinylated PPI.

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권태완

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김기숙

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장명숙

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안명수

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