문수재 , 오혜숙 , 이명희 Soo Jae Moon , Hae Sook Oh , Myung Hee Lee

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The characteristics of sponge cakes prepared from various formulas having different types and levels of fat were examined through physical measurements and sensory evaluation. The physical properties of cake batters and cakes with hicook, that is, specific gravity and mixing characteristics of cake batters and volume of cakes, were similar to cakes with oil and added lecithin as emulsifier. Also in sensory evaluation the uniformity of air cell and moistness of cakes showed no significant differences in these samples. From this result, we concluded that lecithin is responsible for the characteristics of cakes with hicook. And hicook successfully replaced soybean oil in sponge cakes, and the fat content of cakes with hicook colud be reduced by 20% relative to cakes with soybean oils.

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윤숙자 , 김나영 , 장명숙 Sook Ja Yun , Na Young Kim , Myung Sook Jang

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The purpose of this study was to investigated the effect of the addition of the fruit and powder (0, 5, 10, 15, 20%) from the fruit of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. When up to 20% of the fruit of paper mulberry contributes to 6.2∼7.0% decreasing rate in shear force while its powder, a 10.2∼18.4% reduction rate. And according to the increasing of fruits of paper mulberry added, regardless of its types, cooking loss was somewhat decreased, redness of surface of cooked beef and free amino acid content extractes in the liquid part of Jangchorim was generally increased. Na, K, P, Ca, and Mg was so forth in quantity order. In sensory characteristics, the 15% fruit of paper mulberry additive group and the 10% additive group in the its powder type showed the most favorable response.

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유양자 Yang Ja Yoo

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The effect of time and amount of water by conventional blanching method on the retention minerals in spinach and broccoli was investigated. The vegetables were blanched for 1, 2, 3 and 4 minutes, with 150㎖, 300㎖, 450㎖ of water for every 100g of raw material. Blanching of spinach showed that Na was reduced remarkably after 2 minute of blanching, the others (K, Fe, Ca, Mg, P, Cu) were gradually decreased as the blanching time increased. Blanching of broccoli showed that the content of minerals were reduced remarkably after 1 minute of blanching. The longer blanching time further reduced the content of minerals. The retention of minerals (Na, K, Fe, Ca, Mg, P, Cu) in spinach and broccoli was reduced gradually as the blanching water increased. The retention rate of minerals were 12.7% of Na, 37.4% of K, 37.1% of Fe, 43.9% of Ca, 39.0% of Mg, 53.5% of P, 56.2% of Cu in spinach and 21.0% of Na, 41.3% of K, 57.8% of Fe, 38.8% of Ca, 51.5% of Mg, 57.7% of P, 44.4% of Cu in broccoli for 4 min, with water 450㎖ every 100g of raw material.

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김은실 Eun Sil Kim

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The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8% of the respondents was 40 to 49 years old. 35.2% of their education was primary school. 49.5% of them had husbands and children. 44.2% of them had 3 to 4 family members. 26.9% of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5% of housing was a Korean traditional house or Hanok. 72.1% of kitchen was a stand-up one. 66% of fuel was oil. 3. 99.3% of the respondents had refrigerators. 66.3% electronic range, 95.9% electronic rice cooker, 97.2% gas range, 59.6% mixer, 62% electronic fry pan respectively. 4. 73.5% of the respondents got information about Korean traditional food from seniors or friends. 36.6% of them learned new recipe from TV, newspapers and magazines. 43.3% of them thought their concern about meals was average. 48.4% of them paid much attention to prepare meals for themselves. 52.7% of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5% of them dined out once every two or three months. 5. 79.5% of them had rice for breakfast, 74.5% for lunch, and 98.4% for dinner respectively. 96.2% of the respondents made Kimchi and 55% among them had two kinds of Kimchi. 91.1% of them had two to three kinds of dishes except Kimchi for breakfast. 68% of them used a synthetic flavoring. 6. 16.2% of the respondents ate beef once a week, 40% pork, 23% chicken, 3% dog meat respectively. 37% of them ate mackerel pike, 25.5% mackerel once a week, 11.6% hairtail, 25.5% mackerel pike, 25.6% yeemunshu, 13.7% tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.

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이임선 , 정세영 , 신창섭 , 구성자 Im Seon Lee , Se Young Chung , Chang Sub Shim , Sung Ja Koo

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The inhibitory effects of methanol, ethanol, chloroform/methanol and water extracts from natural and cultural yams on the mutagenicity in the cooked pork (broiled and panfried) and the chemically induced mutagen, sodium azide, benzo(a)pyrene and 2-aminofluorene were investigated using salmolla typhimurium TA 100. In the presence of the S9 mixture, ethanol extract from natural yam showed high inhibitory effect on the mutagenicity of the cooked pork. But benzo(a)pyrene, supposed to be produced in mutagen during cooking, did not show high inhibitory effect in same extract. Besids, the yam extract on the mutagenicity of the sodium azide without S9 mixture showed low inhibitory effect. However 2-aminoflourene with S9 mixture showed high inhibitory effect, 91.5%.

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신미경 , 장미경 , 서은숙 Mee Kyung Shin , Mi Kyung Chang , Eun Sook Seo

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This study was conducted to know the quality of marketed green teas which were devided into high, middle and low grade accoroding to the price. we examined the content of water, ash, total nitrogen, tannin, caffeine, chlorophyll and color value and did sensory evaluation. The results were as follows: 1) The content of water was 2.17-3.67% and content of ash was 4.50-5.17%, there were no siginificant difference in each grade. 2) The content of total nitrogen was 4.38% in high grade, 4.60% in middle grade and 4.68% in low grade. 3) The content of tannin was 11.09% in high grade, 14.22% in middle grade and 14.44% in low grade, middle and low grade were significantly higher than high grade. 4) The nitrogen rate to tannin (N/T) was 39.5% in high grade, 32.6% in middle grade and 32.70% in low grade, N/T rate of high grade was significantly highest than others. 5) The content of caffeine is 1.78% in high grade, 1.32% in middle grade and 0.92% in low grade, high and middle grade were significantly higher than low grade. 6) The content of total chlorophyll is 297.37 ㎎% in high grade, 192.89 ㎎% in middle grade and 204.79 ㎎% in low grade, chlorophyll a was 69.23 ㎎% in high grade, 51.99 ㎎% in middle grade and 63.42 ㎎% in low grade, and chlorophyll b was 228.47 ㎎% in high grade, 131.21 ㎎% in middle grade and 141.63 ㎎% in low grade. 7) Yellow value of high and middle grade were significantly higher than low grade, but blue and red value were no significant diffrence in groups. 8) In sensory evaluation, appearance, taste, odor of high grade were better than others and total score was 15.25 in high grade, 12.97 in middle grade and 9.80 in low grade. 9) Price had a positive correlation with caffeine, appearance and taste, but a negative correlation with tannine. N/T rate had a negative correlation with tannine, but a positive correlation with caffeine.

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심영자 , 백재은 , 주나미 , 전희정 Young Ja Sim , Jae Eun Paik , Na Mi Joo , Hui Jung Chun

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This study attempted to examine the effect on sensory characteristcs and physiochemical propertics of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.

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백숙은 Suk Eun Baek

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The content ratios of gingerol in 4 fractions (hexane, ether, ethylacetate and hexane-ether (1:1, v/v) fraction) extracted from ginger (Zingiber officinale Roscoe) were analyzed using high performance liquid chromatography (HPLC). The content ratios of 6-gingerol in 4 fractions were hexane fraction; 49.5%, ether fraction; 20.74%, ethylacetate fraction; 21.43% and hexane-ether (1:1, v/v) fraction; 93.70%, Antioxidant activities of soybean oil added 0.2% of each ginger fraction and 0.02% of BHT were determined by peroxide value during storage at 45℃. And relative antioxidant effectiveness (RAE) was calculated as the ratio of the induction period of a given substrate oil to that of a control oil. RAE of each fraction was hexane fraction; 2.60, ether fraction; 2.33, ethylacetate fraction; 2.07 and hexane-ether (1:1, v/v) fraction; 2.75, BHT; 1.74. Inhibition effect of each fraction on the rat liver microsomal lipid peroxidation showed hexane fraction; 93%, ether fraction; 92%, ethylacetate fraction; 86% in 350 g/㎖ and hexane-ether (1:1, v/v) fraction; 89% in 20 g/㎖.

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이혜상 Hye Sang Lee

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This study is to seek methods for optimum management of foodservice system for elementary schools in Korea through surveying and analyzing the current status of the "common-management foodservice system` and certain important factors relating to its operations. For the survey of the current status of the "common-management foodservice system", questionnaires are prepared as against schools adopting "common-management system" ("Common Schools" ) as well as schools adopting "conventional management system" ("Conventional Schools" ) in Kyungsangbookdo ("Kyungbook" ) area. The survey items are composed of general items, items concerning tasks of dietitians, items concerning purchasing activities and items concerning level of recognition and job-satisfaction of the dietitians. Total 46 dietitans from Common Schools and 65 dietitians from Conventional Schools in Kyungbook region responded the questionnaires. The results of this study are as follows: 1. Information Concerning Dietitians Average age of the dietitians: 26.6 yrs Ratio of two years or less of experiences as school dietitian: Dietitians from Common Schools: 59.1% Dietitians from Conventional Schools: 50.8% 2. Types of the Foodservice In both schools, rural type are prevalent; however, between urban types and islands types, the ratio of urban types are larger than the ratio of islands types in Conventional Schools, and the opposite is true in Common Schools. 3. Decision of Suppliers The ratio of dietitian`s participaion in the decision making reaches only 38.3%, indicating the possibility of problems in quality control and hygienic aspects of the food supply. 4. Factor Analysis of the Foodservice Duties Food supply and general affairs administration work was carried out very well (4.2), while personnel management and operational improvement work (2.8), nutritional education work (2.3), and information related work were poorly carried out. No significant differences were found between the two types of the foodservice management systems. 5. Job Satisfaction scores of Dietitians Dietitians were more satisfied with the works (50.0), supervision (50.5) and co-workers (46.9) than pay (18.0) and promotion (22.3).

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박찬성 , 김미림 Chan Sung Park , Mi Lim Kim

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The effect of low concentrations of ethanol (3-7%, v/v) in tryptic soy broth (TSB) as an antibacterial agent against Listeria monocytogenes was tested at -20, 5, 35, 45, 50 and 55℃. Increasing concentrations of ethanol progressively inhibited initial growth of L. monocytogenes at 35℃. Growth occured at 5% ethanol, but only after a prolonged lag period. The number of viable cells of L. monocytogenes declined during incubation at 7% ethanol. TSB containing 3-7% ethanol was inoculated with 10^5-10^6 cells/㎖ of L. monocytogenes and incubated at low temperatures (5℃, -20℃). In the presence of 3% of ethanol at 5 or -20℃, bacterial growth was inhibited more than 90% of control cells. TSB containing 3-7% ethanol was inoculated with 10^6-10^7 cells/㎖ of L. monocytogenes and incubated at high temperatures (45℃, 50℃, 55℃). Decrease in viability of the cells incubated at 45 or 50℃ was slow and the survival of L. monocytogenes was not affected so much in the presence of 3% of ethanol. The viability of L. monocytogenes was decreased with increasing concentration of ethanol and temperature. Decimal reduction times (D-values) based on tryptic soy agar plates at 55℃ were 20.1, 12.6, 7.4 and 4.2 min in 0, 3, 5 and 7% ethanol, respectively.

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이행재 , 고무석 , 최옥자 Haeng Jae Rhee , Moo Seok Koh , Ok Ja Choi

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This study was carried out to investigate the volatile constituents change according to extraction methods, parts and heating methods. The research results are as follows: 23 kinds of components were extracted by steam distillation method; 8 by head space method; 16 by ether extraction method; 9 by Tenax-GC. This fact indicated that volatile constituents differ depending upon the extracting method. When the volatile constituents were extracted by steam distillation method and analyzed by GC-MSD, the content of the volatile constituents was 41.71 ㎎% in the stem and 85.37 ㎎% in the leaf. A total of 23 components - 14 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol- were detected in the stem. A total of 31 components - 21 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol and 1 of ester were detected in the leaf. The leaf had comparatively more varied volatile constituents than the stem. In the stem, the octanal content was highest and the contents of limonene, sabinene, γ-terpinene and β-myrcene were higher; in the leaf, the content of octanal was highest and the contents of isobicyclogermacrene, limonene, β-farnesene, undecaethiol, γ-terpinene, sabinene, elemene, β-myrcene were higher. These were the major volatile constituents of the water dropwort. The volatile constituent formation changed as the water dropwort was heated. The volatile constituents of the water dropwort heated in 1000 ㎖ were the most similiar to those of the raw water dropwort, and volatile constituent content was highest.

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최인덕 , 안명수 In Duck Choi , Myung Soo Ahn

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The antioxidant effects in soybean oil was investigated by browning reaction mixtures formed by sugar and reaction temperatures above 110℃. 0.1 M solution of xylose, glucose and sucrose were heated at 110, 120, 130, 140 and 150℃ for 24 hrs respectively. A reaction rate constant (k), activation energy (Ea) and Q_(10) value were determined by color intensity that was measured absorbance at 490 nm in each temperature. Soybean oil containing the ethanol extracts taken from the browning reaction mixtures that were heated at 110, 130 and 150℃ was stored in an incubator kept at 45.0±1.0℃ for 24 days. The results are as follows: 1. When 0.1M solution of xylose, glucose and sucrose were heated at 110℃ and 120℃, the intensity of glucose browning mixtures was the highest, but heated at 150℃, the color intensity increased in order of xylose > glucose > sucrose after 24 hrs. 2. The reaction rate constant (k) was increased rapidly above 140℃ and appeared maximum at 150℃, esp. xylose was the highest. The activation energy (Ea) of xylose was the highest as 93.28 Joule/mole and the Q_(10) value of xylose was appeared 1.28. Q_(10) value was also the highest in xylose. 3. The browning reaction mixtures that were heated at 110℃ appeared little antioxidant effects. But, in heated at 130℃ and 150℃, the antioxidant effects appeared in sucrose browning reaction mixtures. Therefore, in browning reaction mixtures that heated above 110℃, only sucrose browning reaction mixtures appeared antioxidant effects and xylose, glucose appeared little antioxidant effects. On the contrary xylose and glucose increased peroxide values of soybean oil.

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이응호

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서혜경

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안성기

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김희주 , 안명수

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김미림 , 박찬성

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박미원 , 장명숙

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임희정 , 염초애

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최인덕 , 안명수

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