Standardization of the Recipe for Preparation of Korean Foods (1) - For the Focus on Soups - 한국음식의 조리법 표준화를 위한 연구 (1) - 탕반류 -
계승희 , 문현경 , 염초애 , 박은미 Seung Hee Kye , Hyun Kyung Moon , Cho Ae Yum , Eun Mi Park
11(1) 1-8, 1995
Title
Standardization of the Recipe for Preparation of Korean Foods (1) - For the Focus on Soups - 한국음식의 조리법 표준화를 위한 연구 (1) - 탕반류 -
계승희 , 문현경 , 염초애 , 박은미 Seung Hee Kye , Hyun Kyung Moon , Cho Ae Yum , Eun Mi Park
DOI:
Abstract
This study attempted to standardize recipe for preparation of Korean foods such as Kalbi tang (beef rib soup), Yukgaejang (Hot meat soup), and Seolnong tang (meat soup). We examined food amount included in recipes which were used by 3 groups such as cookbooks, food service institutions, and restaurants. 1. The first step in standardizing recipe, we analyzed cooking methods from 3 sources, then investigated to them about soups. Kadbi tang was investigated from 10 kinds of cookbooks, 9 places of food service institutions, and 3 places of restaurants. Yukgaejang was investigated from 13 kinds of cookbooks, and 18 places of food service institutions, and Seolnong tang was examined from 7 kinds of cookbooks, 5 places of food service institutions, and 2 places of restaurants. 2. The product which was made by standardized recipe was evaluated suitable for using by sensory panels, the recipe adjusted to the quantities and modified. When the testing was compeletly, the total yield volumn and portions by ten persons were determined as well as material weights and procedures, and the recipe was ready to be set up. For examples, standardized recipes for preparations of Kadbitang, Yukgaejang, and Seolnong tang were as followed; Yield volumn after cooking was 6.5㎏, optimum service temperature was 70℃ , preparation time was 6 or 10 hours for 10 persons, and service volumn per one person was 650g, and it was presented weight of food materials, procedures, as well as references and cautions. We have in hand try to standardize recipe for preparation about several foods. for the sake of setting up it about Korean foods especially on the focus of soups. We expect that it will be general use of education for cooks as well as application in food service institutions, and does us good of cooking, saving times, economical benefits by regulating materials.
Key Words
Lipid Composition of Freeze - Tolerant Baker's Yeasts 냉동내성빵효모의 지질분석
한영숙 , 가와이히로야스 Young Sook Hahn , Hiroyasu Kawai
11(1) 9-12, 1995
Title
Lipid Composition of Freeze - Tolerant Baker's Yeasts 냉동내성빵효모의 지질분석
한영숙 , 가와이히로야스 Young Sook Hahn , Hiroyasu Kawai
DOI:
Abstract
The molar ratio of sterol to phospholipid differed from yeast strains, and the ratio was relatively higher in non-freeze-tolerant yeast strain, S. cerevisiae than freeze-tolerant yeast strains, D_(2-4) or CFY. Phospholipid composition of these yeast were also investigated. Phosphatidylcholine content was larger among phospholipids in all yeasts. Higher ratio of PC/PE was found in freeze-tolerant yeast than non-freeze-tolerant yeast. Higher proportion of linolein acid(18 : 2) against total fatty acid attached to phospholipid was observed in D_(2-4) than S. cerevisiae or CFY, and the degree of unsaturation of fatty acid was higher in D_(2-4) and CFY than in S. cerevisiae. These results suggested that the fluidity of yeast cell membrane was different in yeast strains, which might result in the difference in freezeinjury of yeast at low temperatures.
Key Words
Studies On Whole Chinese Cabbage Kimchi - An Investigation on the Method of Making Kimchi and a Taste in the Taegu Area - 통배추김치에 관한 연구 - 대구지역을 중심으로 담그는 방법과 기호에 관한 실태조사 -
김명선 , 한재숙 Myung Sun Kim , Jae Sook Han
11(1) 13-19, 1995
Title
Studies On Whole Chinese Cabbage Kimchi - An Investigation on the Method of Making Kimchi and a Taste in the Taegu Area - 통배추김치에 관한 연구 - 대구지역을 중심으로 담그는 방법과 기호에 관한 실태조사 -
김명선 , 한재숙 Myung Sun Kim , Jae Sook Han
DOI:
Abstract
The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family`s taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage. and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives` Kimchi was preferred over the younger housewives` Kimchi.
Key Words
Effects of Heat Treatments on the Dietary Fiber Contents of Rice , Brown Rice , Yellow Soybean , and Black Soybean 가열처리에 의한 백미 , 현미 , 노란콩 및 검정콩의 식이섬유 함량 변화
서우경 , 김영아 Woo Kyeong Seo , Young A Kim
11(1) 20-25, 1995
Title
Effects of Heat Treatments on the Dietary Fiber Contents of Rice , Brown Rice , Yellow Soybean , and Black Soybean 가열처리에 의한 백미 , 현미 , 노란콩 및 검정콩의 식이섬유 함량 변화
서우경 , 김영아 Woo Kyeong Seo , Young A Kim
DOI:
Abstract
The effects of cooking on the dietary fiber content in rice, brown rice, yellow soybean and black soybean were investigated. The dietary fiber contents were analyzed by Prosky`s method(AOAC method) after boiling, microwave heating and autoclaving of the sample. It was showed that the different cooking methods resulted in different effects on the insoluble dietary fiber contents. Except yellow soybean, cooking time had little effect on insoluble dietary fiber comets in the other samples. The contents of soluble dietary fiber were generally increased by cooking. Increased cooking time reduced the content of soluble dietary fiber in brown rice but increased in rice. However, no significant differences caused by cooking time were observed for soluble dietary fiber in black soybean. The effects of cooking method on the total dietary fiber contents were similar to those of insoluble dietary fiber. The reasons for this might be that the main fraction of total dietary fiber was insoluble forms and the content of total dietary fiber was calculated as the sum of insoluble and soluble dietary fiber content.
Key Words
Effects of Protease Treatment on Functional Properties of Soymilk Protein 단백분해 효소처리가 두유단백질의 기능성에 미치는 영향
변진원 , 황인경 Jin Won Pyun , In Kyeong Hwang
11(1) 26-32, 1995
Title
Effects of Protease Treatment on Functional Properties of Soymilk Protein 단백분해 효소처리가 두유단백질의 기능성에 미치는 영향
변진원 , 황인경 Jin Won Pyun , In Kyeong Hwang
DOI:
Abstract
This study was carried out to investigate the effect of protease on the functionality of soymilk protein. The protease from Bacillus polymyxa was selected because of the least production of bitter taste and calcium-aggregation. The results are summarized as follows: 1. Solubility of SMP(soymilk protein) and SPI(soyprotein isolate) were lowest at pH 4.7 and increased as the pH value reached closer to either ends. PT-SMP(protease treated soymilk protein) showed higher solubility at all pH range, especially at pH 4.7 than SMP, SPI. 2. Emulsion activity of three samples was lowest at pH 4.7 and significantly increased as pH approched higher acidic or alkaline regions. PT-SMP showed similar activity to other samples, but less stability. 3. Foam capacity of PT-SMP was lowest at pH 8 and increased in acidic, alkaline pH. PT-SMP showed higher foam capacity at all pH range, but lower foam stability than SMP and SPI. 4. PT-SMP showed higher heat coagulability than other samples at all pH range except pH 4.7.
Key Words
Influence of Carrageenan addition on the rheological properties of Omija Extract Jelly Carrageenan 을 첨가한 오미자 젤리에 관한 연구
전희정 Hui Jung Chun
11(1) 33-36, 1995
Title
Influence of Carrageenan addition on the rheological properties of Omija Extract Jelly Carrageenan 을 첨가한 오미자 젤리에 관한 연구
전희정 Hui Jung Chun
DOI:
Abstract
This study attempted to examine the effect on sensory characteristcs and physiochemical propertics of Omija jelly in various volume of adding carrageenan. The pH of Omija extract was 3.02. The viscosity was increased and the turbidity was decreased according to the increase concentration Omija extract the sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.
Key Words
Evaluation of the degree of maturity of Chinese cabbage blades and midribs pretreated with dilute acetic acid solutions during Kimchi fermentation 초산 전처리 배추김치의 발효중 엽신 및 중륵별 김치숙성도 평가
정대림 , 이혜준 , 우순자 Dae Rim Chung , Hye June Lee , Soon Ja Woo
11(1) 37-43, 1995
Title
Evaluation of the degree of maturity of Chinese cabbage blades and midribs pretreated with dilute acetic acid solutions during Kimchi fermentation 초산 전처리 배추김치의 발효중 엽신 및 중륵별 김치숙성도 평가
정대림 , 이혜준 , 우순자 Dae Rim Chung , Hye June Lee , Soon Ja Woo
DOI:
Abstract
Effect of the pretreatment with acetic acid(0.01%, 0.05%, 0.1%) on the fermentation of Chinese cabbage Kimchi, and differences in the degree of maturity between Chinese cabbage blades and midribs were observed. To estimate the degree of maturity, correlation analysis was used with several variables such as pH, titratable acidity, volatile acidity, ascorbic acid content, resazurin test value and pH/acidity ratio. Based on the pH and titratable acidity, the degree of maturity of Chinese cabbage midribs fermented at 10℃ until the optimum stage of fermentation increased more rapidly than those of the blades. The stage of maturity of Kimchi pretreated with 0.01% acetic acid were slightly prolonged, compared to those pretreated with acetic acid at the higher levels. The pH of Chinese cabbage midribs and blades pretreated with acetic acid was lower than those of control between 2nd and 10th day of fermentation. The volatile acidity of Chinese cabbage midribs and blades increased proportionally with the concentration of acetic acid. The ascorbic acid contents of Chinese cabbage midribs showed higher than those of Chinese cabbage blades. During the fermentation, the higher concentration of acetic acid was used, the less ascorbic acid content was remained. The pH/acidity ratio, volatile acidity, ascorbic acid content and resazurin test value of Chinese cabbage midribs and blades during Kimchi fermentation at 10℃ showed good correlations with the pH and titratable acidity.
Key Words
A Study for the Mechanical and Sensory Characteristics of Mushrooms by various Cooking Methods 조리방법에 따른 버섯의 기계적 관능적 특성에 관한 연구
김정숙 , 한재숙 , 이재성 Jeong Sook Kim , Jae Sook Han , Jae Sung Lee
11(1) 44-50, 1995
Title
A Study for the Mechanical and Sensory Characteristics of Mushrooms by various Cooking Methods 조리방법에 따른 버섯의 기계적 관능적 특성에 관한 연구
김정숙 , 한재숙 , 이재성 Jeong Sook Kim , Jae Sook Han , Jae Sung Lee
DOI:
Abstract
In order to investigate the mechanical and sensory characteristics of dried Lentinus edodes, raw Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus by various cooking methods, texture measurements and sensory evaluation were performed. And the results were summarised as follows. Hardness, cohesiveness, springiness, gumminess and chewiness of those mushrooms, except the cohesiveness and springiness of Pleurotus ostreatus head, showed significant differences depending on the cooking methods. Microwave heating of mushrooms, in general, give high values in mechanical characteristics measurements. As a results of sensory evaluation, salt water blanching turned out to be the most preferred cooking method among blanching, steaming, microwave heating. The mushroom dishes were preferred by the panel in the order of Jungol, Hoi, Fritter, Saute and Jun.
Key Words
The Effect of Milling on the Nutrients of Raw and Parboiled Rices 파보일미 ( parboiled rice ) 의 이화학적 특성 - 1 . 추청벼 파보일미의 도정 및 영양특성 -
양미옥 , 조은자 Mi Ok Yang , Eun Ja Cho
11(1) 51-57, 1995
Title
The Effect of Milling on the Nutrients of Raw and Parboiled Rices 파보일미 ( parboiled rice ) 의 이화학적 특성 - 1 . 추청벼 파보일미의 도정 및 영양특성 -
양미옥 , 조은자 Mi Ok Yang , Eun Ja Cho
DOI:
Abstract
The effect of milling on the nutrients of raw and parboiled rice grain samples was investigated. Parboiling treatments of choo chung paddy decreased head rice yields and pressure parboiling proved to be more beneficial in reducing white belly rice. Except PP sample mean length/width ratio of parboiled milled rice kernels(8% milling degree) were more larger than raw milled rice and the extent depended on severity of parboil heat treatment. Parboiling had no effect on the protein content of browm rice(0% milling degree) but increased in 4%, 8% milling degree and in PL40 sample. Parboiled rice had a lower fat and the extent depended on degree of milling. Ash content of parboiled brown rice decreasd compared to raw brown rice and generally decreased according to milling degrees were high. Nevertheless, PP, PT40 and PL40 parboiled milled rice samples(0% milling degree) contained more ash than raw milled rice. Parboiling increased total sugar and reducing sugar and increased according to milling degrees were high. Parboiled rice had a high reducing sugar content than raw rice except for PT sample, and more contained as higher milling degree. Total amino acid content of parboiled brown rice increased compared to raw brown rice except for PL40 sample. Parboiled rice of 4% milling degree had a lower total amino acid content and then 8% milling degree had a higher than raw rice. Ca content of parboiled rice was lower than raw rice and tended to have lower as milling degree were high. Parboiled rice of 0 and 4% milling degree had a lower Fe content degree but higher in 8% milling degree. PP and PT40 samples contained more Fe than any other parboiled rice. Parboiled milled rice contained more thiamin than raw milled rice. Rice of milling degree 6% and PL sample contained most thiamin.
Key Words
A Study on Nutrition Education for Day - Care Teachers and Children 어린이집 교사와 원아를 위한 영야교육 실태에 관한 연구
배영미 , 안숙자 Young Mi Bae , Sook Ja Ahn
11(1) 58-68, 1995
Title
A Study on Nutrition Education for Day - Care Teachers and Children 어린이집 교사와 원아를 위한 영야교육 실태에 관한 연구
배영미 , 안숙자 Young Mi Bae , Sook Ja Ahn
DOI:
Abstract
The Purpose of this study is to survey nutrition education for day-care teachers and children. For this study, 453 day-care teachers were asked questionnaire and responses were analyzed. Textbooks of the teachers were also analyzed and nutrition survey at four different places of day care were carried out. The results of this study are as follows: 1. The majority of the day-care teachers were interested in the nutrition and nutrition education, but only 23.2% of the teachers had experience of nutrition education. 2. As to the nutrition knowledge(high, middle, and low), 58.1% of the teachers responded to the middle level. 3. About 81% of the text materials for the pre-teachers contain subject of the health and nutrition management for the children, however, the contents of nutrition management were limited to 7 pages(0.6% of the volume). For the text materials of the re-education, only 9.1% contains the subject, and the contents of nutrition management were limited to 3% of the volume. 4. The percentage of employing dietitians in the day-care is 12.4%, and menu is prepared mostly by the director of the day care. 5. In the nutrition survey, nutrient intake was mostly unsatisfied.
Key Words
Study on Confectionary Properties of Chou made with Flour of Rice and Rice - Wheat mixture 미분을 이용한 chou 의 제과특성 연구
김명애 , 오승희 Myoung Ae Kim , Seung Hee Oh
11(1) 69-76, 1995
Title
Study on Confectionary Properties of Chou made with Flour of Rice and Rice - Wheat mixture 미분을 이용한 chou 의 제과특성 연구
김명애 , 오승희 Myoung Ae Kim , Seung Hee Oh
DOI:
Abstract
This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65℃ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of 100% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour. Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chow preparation.
Key Words
Screening of Mutagenic Activity of Extracts from Croaker and Pork Cooked by Various Cooking Methods 여러가지 조리방법으로 조리된 조기와 돼지고기의 돌연변이원성의 검색
이은경 , 이임선 , 신남희 , 정승희 , 구성자 Eun Kyung Lee , Im Sun Lee , Nam Hee Shin , Seung Hee Joung , Soung Ja Koo
11(1) 77-82, 1995
Title
Screening of Mutagenic Activity of Extracts from Croaker and Pork Cooked by Various Cooking Methods 여러가지 조리방법으로 조리된 조기와 돼지고기의 돌연변이원성의 검색
이은경 , 이임선 , 신남희 , 정승희 , 구성자 Eun Kyung Lee , Im Sun Lee , Nam Hee Shin , Seung Hee Joung , Soung Ja Koo
DOI:
Abstract
Croaker and pork were cooked by four kinds of methods(boiled, broiled, deep fried, pan fried) and their extracts were extracted with 50% methanol. The Ames test were performed on these methanol extracts, employing Salmonella typhimurium tester strain TA98 and TA100, with and without S9 mix, and after nitrite treatment. The methanol extracts of cooked croaker and pork showed mutagenicity between original weight 0.0125 g/plate and 0.1 g/plate in all strains and induced a higher mutagenicity in all strains with S9 mix than without S9 mix. In all kinds of cooking methods, pork extracts showed higher mutagenicities than croaker extracts and especially the extract of pan fried croaker and pork showed high mutagenicities with S9 mix. The extract after nitrite treatment showed higher mutagenicities than that after non treatment and after treatment with nitrite, the mutagenicities of extracts were higher on TA98 than TA100.
Key Words
The Measurement Methods of the Textural Characteristics of Fermented vegetables 총설 : 침채류의 조직감 측정방법
이희섭 Hee Seoup Rhee
11(1) 83-91, 1995
Title
The Measurement Methods of the Textural Characteristics of Fermented vegetables 총설 : 침채류의 조직감 측정방법
이희섭 Hee Seoup Rhee
DOI:
Abstract
For the accurate interpretation and objective measurement of textural characteristics of fermented vegetables, first of all, the studies on the microstructure and chemical compositions of vegetable cell, and the changes in the textural properties of vegetables during salting, blanching and fermentation should be carried out. And the mechanical textural parameters were needed to compare with and analyze in relation to the sensory parameters. In this review, the thypical force-distance curves of fermented vegetables were obtained from the compression, cutting and puncture tests. And it was showed that the compression force was a more effective textural parameter to express the hardness of fermented vegetables, and the sensory chewiness and toughness were related to the changes in cutting force. In the puncture test, the puncture force was related to the hardness and varied with the size and form of puncture probe; the changes in puncture force by small probe could express the decrease in hardness and crispness, whereas those by large probe could represent the changes in toughness. And the brittleness and crispness could be measured by the break point and the numbers of peak obtained from the force-distance curves.
