차경희 , 이효지 Gyung Hee Cha , Hyo Gee Lee

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The objective of this study was to evaluate the effect of the Seoktanbyung, when the ingredients were changed in a variety aspects; the amount of sweetpersimon flour to rice flour, and the amont of water and several kinds of sweeteners as sugar, syrup and honey. The evaluation of these resul were as followings: 1. The standard recipes of Seoktanbyung were that the ratio of 30% of sweetpersimon flour was added to ingredients for it. In case of group of sugar added, 30g of sugar and 90 ㎖ of water were added, in case of group of syrup added, 40 ㎖ of syrup and 60 ㎖ of water, and in case of group of honey added, 40 ㎖ of honey and 60 ㎖ of water were added. 2. According to the sensory evaluation, the color, flavor, softness, overall quality of Seoktanbyung were the most excellent the ratio of sweetpersimon flour 30%. The grain was gradually coarsen accrording to incremont of sweetpersimon flour added, but chewiness was gradually diminished. The moistness increase according to increment of sweeteners, sweetness was felt heavily according to gradual increment of sweetpersimon flour and sweeteners. 3. According to Instron evaluation, the hardness, gumminess, adhesiveness and chewiness of Seoktanbyung were shown to significant differences, however, the cohesiveness and springiness of it were not shown to significant differences. 4. The evaluation of colors which were shown that as more sweetpersimon flour was added, lightness was diminished, and △E which represents total difference in colors was incresed. 5. The content of moisture in Seoktanbyung is such as; 42.96% in sugar added, 38.73% in syrup added, 37.43% in honey added.

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김행자 Haeng Ja Kim

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This study investigated conditions necessary for factory production of traditional Korean soy sauce flavors, using Bacillus licheniformis SSA3-2M1. We determined whether the flavors were good or bad by comparing sensory evaluation values and the contents of the main taste components of traditional Korean soy sauce with those of the manufactured soy sauce. The soy broth was cultured by Bacillus licheniformis SSA3-2M1. By providing from 1/3vvm to 2/3vvm of air, and a culturing time of 412 hours at 30℃, we produced the taste of traditional Korean soy sauce; moreover its PH was in the PH range of traditioal Korean soy sauce. The distributions of the main taste components and the amino acids, free sugars, and organic acids in the manufactured soy sauce were similar to tradituioal Korean soy sauce.

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곽은정 , 이경희 , 이영순 Eun Jung Kwak , Kyung Hee Lee , Young Soon Lee

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This dissertation was aimed to study the stability of egg foams and the quality of rice yackwa added with egg foams. Because of the difference of protein composion between rice flour and wheat flour, yackwa made from rice powder turned out to be harder and less raised. Egg foams were added to the rice flour to help raise the dough to a great extent and make it softer when frying. The samples were prepared differently: in the finess of rice flour (100, 140 mesh), the kinds of egg foams (whole egg, egg white), and the content of egg foams (40g, 60g), respectively. The stability of egg foams was determined by an Optical microscope, the hardness of rice yackwa was examined by Instron, the structure by Scanning Electron Microscope, the color by Hunter`s Colorimeter, and the sensory evaluation was also made. The results are as follows: The most stable egg white foam and whole egg foam were the 2 and 3 min. whipped ones, respectively. In the case of rice yackwa, which was made from 140 mesh rice flour and 60g of whole egg, the hardness and the structure were similar to those of wheat yackwa. It was very tasty and most preferred. As a whole, the color of rice yackwa was lighter than that of wheat yackwa.

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안명수 , 구본순 Myung Soo Ahn , Bon Soon Koo

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This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physico-chemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating (40±2℃) and heating (185±2℃). The results were obtained as follws; 1. During incubation at 40±2℃, the order of antioxidative effects among seasoning vegetables was Ginger>Garlic>BHA> Onion and Extract state were more effective than Raw state. Also the antioxidative effects of the seasoning vegetables were increased proportionally with the concentration in the Seasoning Oils. 2. In the case of heat treatment (185±2℃), AV, POV, IV and RI of each Seasoning Oil were changed very sharply. The antioxidative effect and Carbonyl Compound Content according to heat treatment differed from the type and concentration of seasoning vegetables in oil. Ginger had the most excellent antioxidative effect among seasoning vegetables, and in any case, the adding states of seasoning vegetables into oils were more effective in Extract than Raw states. 3. According to those results, each Seasoning Oil made from Garlic, Onion, Ginger was shown to have antioxidative properties specially in Ginger-Extract-Seasoning Oil. Also the Autoclaving Method was thought to be rational method in preparation of Seasoning Oil.

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손경희 , 윤선 , 이영미 , 전주혜 Kyung Hee Sohn , Sun Yoon , Young Mee Lee , Joo Hye Jeon

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This retrospective study was conducted to investigate the growth of children and their care person`s weaning behaviors and its relation between the growth and care person`s attitude and behaviors about weaning. 272 subjects who had child under 2 years old at that time were randomly selected and answered the special questionnaire. Results were as follows: Using to Kaup index, 13.4% of children were estimated undernutrition, 60.6% were normal and 26.0% were estimated overnutrition. 97.6% of respondent (children`s mother) were recognized the need of weaning and the first prurpose of weaning was supplement of nutrients, and the next one was to set up normal food habits. 39.1% of subjects were used normal adult foods as weaning food. 60.9% of subjects were prospered special foods (making at home or buying commercial weaning food). The socioeconomic status was major factor to influence mother`s behaviors about weaning. Vegetable and meat gruel was the most commen weaning food and the next one was fruits puree and rice with soup. The correlationship were found between Kaup index and the score of mother`s weaning behaviors, between mother`s eductional level and the score of weanig behaviors. 96% of subjects wanted nutritional education about weaning. They wanted to know about desirable weaning process and correct informations of commercial weaning foods and the convenient cooking methods. According to the difference of socioeconomic status subjects were wanted different eductional methods. Upper socioeconomic group wanted special books about weaning and lower class wanted to be educted through the mass media especially television programs.

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황인경 , 김수희 , 최영락 In Kyeong Hwang , Soo Hee Kim , Young Rak Choi

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Tofu coagulated with CaCl₂was used to make high-Ca soy milk, named tofu milk. Physicochemical analysis of regular soy milk and tofu milk adjusted at various pH and/or heat-treated was carried out. Unheated and heat treated tofu milk kept stable colloidal state at pH 8. The solubility of soy milk was low at pH 4 but increased gradually at higher pH, while that of tofu milk was almost unchanged between pH 4 and pH 7 but increased rapidly above pH 8. At pH 8, the viscosity of tofu milk was almost the same as soy milk, while that of heat-treated tofu milk was much higher than that of soy milk. Especially, steamed tofu milk seemed to be a thick paste unable to drink, but autoclaved tofu milk was suitable to drink. Phytic acid content of tofu milk was somewhat lower than that of soy milk.

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곽동경 , 주세영 , 이송미 Tong Kyung Kwak , Se Young Joo , Song Mee Lee

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Time and temperature conditions, and microbiological qualities of six categories of menu items were assessed according to the process of food product flow in a 500 bed general hospital. The Harzard Analysis Critical Control Point (HACCP) system was applied to determine harzards, to assess their severity and risks, and to identity CCPs and methods for monitoring them. The Critical Control Points identified for each category of menu items were: Meat Soup (Kyung Sang Do Gogi Guk): pre-preparation, holding after pre-preration, and holding after cooking; Pot Stewed Stuffed Cabbage (Soe Yangbaechu Mali Chim): pre-preparation, holding after pre-preparation, stuffing, cooking and holding after cooking; Boiled Pork Sour Salad (Doeji Suyuk Muchim): pre-preparation, holding after pre-preparation, and post-preparation after cooking; Sauteed Pork Ball (Jeyuk Wanja Jon): pre-preparation, holding after pre-preparation, shaping, and holding after cooking; Stir-fried Fragrant Mushroom (Pyogo Bosot Bokkum): basic ingredients, pre-preparation, holding after pre-preparation, and holding after cooking; and Fried Corn with Vegetables (Oksusu Yachae Tuigim): pre-preparation, holding after pre-preparation, mixing, and holding after cooking.

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곽동경 , 장혜자 , 주세영 Tong Kyung Kwak , Hea Ja Jang , Se Young Joo

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A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as follows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical contral points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

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우경자 , 홍성야 Kyung Ja Woo , Soung Ya Hong

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This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and sweetpotato) in Incheon city. The samples were collected from 3 snack corners in department store, near-college and market, and at 10, 14 and 18 o`clock. The Acid Value, Peroxide Value and TBA Value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73∼1.91 on cuttlefish and 0.33∼1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26∼8.23 on cuttlefish and 3.45∼11.63 on sweetpotato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03∼132.27 on cuttlefish and 30.63∼112.83 on sweetpotato. The TBA Value of the products in department store at 18 o`c-lock more less than that at 10 o`clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, there was no significant difference by times but significant difference by places on all items. ① In greasy taste, the first one among cuttlefish products was that of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy than market product. ② In flavor and overall quality, the product of department store was better than near college and market products on all samples. ③ In color, the products of department store and near-college were more light than market products on all samples. ④ There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.

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이임선 , 김미옥 , 구성자 Im Seon Lee , Mi Ok Kim , Sung Ja Koo

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Rhamsan gum produced by Alcaligenes was rheologically characterized, and compared to that of xanthan gum. The rheological properties were derermined from the change in the value of intrinsic viscosity with pH and salt concentration. at the range of pH 2∼11 and salt concentration of 0∼1.0 M KCl, the intrinsic viscosities of rhamsan gum were in the range of 8.2 to 36.2 ㎗/g and those of xanthan gum 8.19 to 44 ㎗/g. In the absence of salt, the intrinsic viscosity of rhamsan gum and Xanthan gum increased as the pH of solution increased up to neutral pH, and then decreased at alkaline pH. The intrinisc viscosities of rhamsan and anthan gum were not affec6ted by the increment of salt concentration. the chain stiffness paramenter for the rhamsan gum was 0.016. The overlap paramoeters of rhamsan and xanthan gum were 0.025 and 0.022 g/㎗, respectively. rhamsan and xanthan gum were shear rate dependent or pseudoplastic. The yield stress of rhamsan gum increased slightly, but the shear index decreased as the concentration increased. The apparent viscosityes of rhamsan and xanthan gum decreased as the temperature increased. The salt effect of divalent cations (calcium, magnesium) was lower than monovalent cations (sodium, potassium).

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이형주

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오명숙

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최홍규

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Hai Jung Chung

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박금미 , 염초애

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이진영 , 광뢰정명 廣瀨正明

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박미원 , 김명희 , 장명숙

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이승현 , 장명숙

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김수경 , 신말식

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안태현 , 이숙영

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차경희 , 이효지

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곽동경 , 장혜자 , 주세영

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