Korean Green Tea by Ku Jeung Ku Po's 1. Analysis of General Compositions and Chemical Compositions 구증구포에 의한 녹차 제조 1. 일반성분 분석 및 화학적 조성
전정례Jeong Ryae Jeon,박금순Geum Soon Park
15(2) 95-101, 1999
Title
Korean Green Tea by Ku Jeung Ku Po's 1. Analysis of General Compositions and Chemical Compositions 구증구포에 의한 녹차 제조 1. 일반성분 분석 및 화학적 조성
전정례Jeong Ryae Jeon,박금순Geum Soon Park
DOI:
Abstract
This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3㎎/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po`s process. The contents of minerals in these teas was rich in the oder of potassuim, magnessuim and calciumim, and these contents were not observed the prominant change during the process.
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Chitinase Activity and Textural Property of Leek Added Kimchi During Fermentation 부추첨가 김치의 발효과정 중 chitinase 활성과 조직감
김유경Yoo Kyung Kim,이귀주Gui Chu Lee
15(2) 102-107, 1999
Title
Chitinase Activity and Textural Property of Leek Added Kimchi During Fermentation 부추첨가 김치의 발효과정 중 chitinase 활성과 조직감
김유경Yoo Kyung Kim,이귀주Gui Chu Lee
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Abstract
Several ingredients of kimchi including chinese cabbage, garlic, leek, big green onion, and small green onion were assayed for their chitinase activities. Kimchi with various leek contents (4, 8, 12%) were fermented at 15℃ for 9 days and the chitinase (EC 3.2.1.14) activity and textural properties were determined. The chitinase activity of the ingredients was in the order of garlic>leek>small green onion>chinese cabbage>big green onion. During fermentation, the chitinase activity of kimchi juice appeared more prominent than that of kimchi tissue, however, it was decreased in all kimchi samples among which the control sample showed a remarkable drop. The activity of chitinase in kimchi tissue increased until 3rd or 5th day of fermentation and then decreased. The puncture force of all kimchi samples decreased and those of leek-added kimchi were higher than those of control. The above results suggested that the addition of leek for kimchi preparation could contribute to the improvement of textural qualities of kimchi due to chitinase activities of leek during fermentation.
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A Study of Cytotoxicity from Some Korean Edible Plants 수종 한국산 식용식물의 세포독성 연구
정하숙Ha Sook Chung
15(2) 108-113, 1999
Title
A Study of Cytotoxicity from Some Korean Edible Plants 수종 한국산 식용식물의 세포독성 연구
정하숙Ha Sook Chung
DOI:
Abstract
Natural products derived from not only medicinal but edible plants have been used as sources of folk remedies and other useful materials, like as appetizers, health supplements and food additives. A short-term in vitro biomarker assay was accompilshed to assess cytotoxic activity on the human lung and ovary adeno cancer cell lines based on sulforhodamine B (SRB) method. As a result, the EtOAc soluble fractions from Trichosanthes kirilowii Max. and Dioscorea japonica Thunb. showed potent cytotoxicity as a below 30% of growth ratio of cancer cell at a concentration of 40 ㎍/㎖ on lung and ovary adeno cancer cell lines, and lung cancer cell line, respectively. Cytotoxic activity present in plant extracts appear to be promising candidates as functional foods among Korean wild edible plants, and further studies are warranted.
Key Words
Antioxidant Effect of Ether and Ethylacetate Fractions of Pueraria thunbergiana Extract on Perilla Oil 들기름에 대한 칡추출물 분획의 항산화 효과
한명주Myung Joo Han,임혜영Hye Young Im
15(2) 114-120, 1999
Title
Antioxidant Effect of Ether and Ethylacetate Fractions of Pueraria thunbergiana Extract on Perilla Oil 들기름에 대한 칡추출물 분획의 항산화 효과
한명주Myung Joo Han,임혜영Hye Young Im
DOI:
Abstract
The objective of this study was to determine antioxidant effect of ether and ethylacetate fractions of 70% ethanol extract of some food (acid treated or not) on perilla oil. Each fraction of food extract was added to perilla oil and stored for 0, 3, 6, 9, 11 days at 60℃. Then, the peroxide value (POV) of perilla oil samples were analyzed. Perilla oil contained γ-tocopherol 0.6800㎍/㎎, α-tocopherol 0.3189㎍/㎎, δ-tocopherol 0.0463㎍/㎎, but it was easily oxidized due to high linolenic acid content. To increase yield of ether and ethylacetate fractions from each food extract, the 70% ethanol extract was treated with 0.2% H₂SO₄and fractionized by ether and ethylacetate. Among ether and ethylacetate fractions of 70% ethanol extracts of some food, the yield of ethylacetate fraction of acid treated Pueraria thunbergiana extract was 5 times more than that of ethylacetate fraction untreated with acid. Perilla oil which added 100 ppm ethylacetate fraction of acid treated Pueraria thunbergianan extract showed low POV (44.8meq/㎏) compared to POV (80.0meq/㎏) of control.
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Effect of Dandelion on the Extention of Shelf-life of Noodle and Rice Cake 민들레 첨가가 국수와 떡의 저장성 향상에 미치는 영향
한영실Young Sil Han,전희정Hui Jung Chun,김건희Keun Hee Kim
15(2) 121-126, 1999
Title
Effect of Dandelion on the Extention of Shelf-life of Noodle and Rice Cake 민들레 첨가가 국수와 떡의 저장성 향상에 미치는 영향
한영실Young Sil Han,전희정Hui Jung Chun,김건희Keun Hee Kim
DOI:
Abstract
In order to develop a natural food preservative, freeze-dried dandelion (Taraxacum platycarpum D.) was extracted with 99.5% (v/v) methanol, and its antimicrobial activity was investigated. The methanol extract at the concentration of 2,000 ㎍/㎖ completely inhibited the growth of S. aureus. When the solutions of dandelion at 1 %, 3% and 5% were added to noodles and rice cakes, less microbial growth was observed compared with the control group. For the noodles, the 3%-added group was the most superior in terms of color and moistness, and the 1%-added group gained the highest grade in terms of chewiness and overall quality. For rice cakes, the 3%-added group was evaluated to be the favorite.
Key Words
Prediction of Shelf-life and Quality Changes of Dried Noodle During Storage Period 저장기간에 따른 건면의 품질변화 및 유통기간의 예측
이성갑Seung Kap Rhee,이근보Kun Bo Lee,손종연Jong Youn Son
15(2) 127-132, 1999
Title
Prediction of Shelf-life and Quality Changes of Dried Noodle During Storage Period 저장기간에 따른 건면의 품질변화 및 유통기간의 예측
이성갑Seung Kap Rhee,이근보Kun Bo Lee,손종연Jong Youn Son
DOI:
Abstract
Dried noodles (somyon) were stored for 7 months at 25, 35 and 45℃, and changes of water activity, amylograms and color of dried noodle at 4 week intervals were comparatively analyzed. The water activities during storage period were 0.43-0.56 at all storage temperature. The breakdown of dried noodle by RVA(rapid visco analyser) increased as storage period increased. Color difference (△E) was chosen for quality index due to the highest correlation coefficient between sensory score and color difference. The shelf-life of dried noodle was estimated from change of color, which was linearly increased as the storage period increased. The activation energy and Q_10 value for color difference were 75.21 kJ/mol and 2.76 at 25℃, respectively. Shelf-life of dried noodle at 25 were 27.9 months, respectively.
Key Words
A Survey of the Management of Elementary School Foodservice - I. Management of School Foodservice of the Dietitian in the Kwangju & Chonnam Area - 학교 급식 관리에 대한 실태 조사 - 1. 광주 전남지역 영양사의 학교 급식 관리 실태 조사 -
정난희Lan Hee Jung,김경애Kyung Ae Kim,김소연So Yeon Kim
15(2) 133-145, 1999
Title
A Survey of the Management of Elementary School Foodservice - I. Management of School Foodservice of the Dietitian in the Kwangju & Chonnam Area - 학교 급식 관리에 대한 실태 조사 - 1. 광주 전남지역 영양사의 학교 급식 관리 실태 조사 -
정난희Lan Hee Jung,김경애Kyung Ae Kim,김소연So Yeon Kim
DOI:
Abstract
The schools in the survey consisted of 61 schools where foodservice was managed by themselves and 49 schools where it was done cooperatively. According to the style managed, the urban style was 42 schools, the rural style was 46, and the island style was 22. With regard to the amount for each student that parents have to pay. it was 745 won at schools managed by themselves and 616 won at schools managed cooperatively. The budgeted amount was 75 won at schools managed by themselves and 97 won at schools managed cooperatively. The result showed that parents at schools managed for themselves paid much more for the cost of food and management. The mean area of kitchens was 31 pyong (102 sq. meters) in environment of cooking utilities, and management was done wherever they were needed. The budgeted amount was supplied from the Educational Office and parents. In the situation of utilities and instruments for cooking, the places to wash hands and flush toilets, which were regarded as sanitary facilities were insufficient. The rates of containing measuring instruments and thermometers for cooking were also insufficient. The list to be considered in the management of menu was concentrated on raising acceptance of students served, based on the order of the tastes of students served, the quantity of the cost, nutrition needed, and then facilities. The replies that leftover food was thrown away after meals were numerous and the rate of leftover food was reflected on the menu. In purchase and management, the rate of food needed to be purchased was calculated through experience. A private contract was chosen to purchase food. The frequency of purchasing food was usually once a day, which would nutritists examined food, concentrating on the order of quality, number, and price. In the management of operation, a schedule for making food was seldom formed, referring to it only at the time needed. All the food was made in a day but some special foods were made the day before they would be required. It shows the situation was thought to be the most important. Guidance for sanitation was carried out once a month and the content of the guidance was about the sanitary treatment of food. With regard to degree of satisfaction with the management of meal service, all the dietitian at schools managed for themselves and cooperatively were somewhat satisfied with all the questions about the budgeted amount of food, and management, the management of purchase, operation, and sanitation. However, they were not satisfied with the environment of facilities.
Key Words
The Knowledge of Korean Ceremony Foods and Table Setting of Korean American Housewives in the New York / New Jersey area 한국의례음식과 상차림에 관한 인식과 실행 ( 재미 한인 주부를 중심으로 )
전희정Hui Jung Chun,심영자Young Ja Sim,김정선Jeong Seok Kim
15(2) 146-157, 1999
Title
The Knowledge of Korean Ceremony Foods and Table Setting of Korean American Housewives in the New York / New Jersey area 한국의례음식과 상차림에 관한 인식과 실행 ( 재미 한인 주부를 중심으로 )
전희정Hui Jung Chun,심영자Young Ja Sim,김정선Jeong Seok Kim
DOI:
Abstract
The knowledge on Korean traditional ceremony foods was evaluated from 271 Korean American housewives residing in the New York and New Jersey metropolitan area. A questionnaire was designed to collect information on demographic background of the subject and their knowledge on ceremonial foods and table settings. Over half of the respondents considered table settings for ceremonial foods are important and most of them knew and learned Korean ceremonial foods from either their own mothers or mother-in-laws. About three-quarters responded that traditional table settings need to be simplified and half of them stated that family education is the best way of proceeding knowledge on ceremonial foods. Most of them have knowledge of table settings for a child`s birthday, a baby`s first birthday, a baby`s hundredth day after birth, New Year`s and full moon days. However, few respondents were knowledgable about other ceremonial foods. Practically, they are more likely to simplify the table setting for Korean traditional ceremonies, such as child`s birthday, 60th birthday, wedding, and memorial days. The results of this study could be used to plan traditional cultural education programs for Korean immigrants in the U.S. so that they can make informed decisions in building cultural identities in the new environment.
Key Words
The Study of Softdrinks Production and Functional Food in Onions 양파음료의 제조 및 기능성 식품화에 관한 연구
정동옥Dong Ok Chung,박양균Yang Kyun Park
15(2) 158-162, 1999
Title
The Study of Softdrinks Production and Functional Food in Onions 양파음료의 제조 및 기능성 식품화에 관한 연구
정동옥Dong Ok Chung,박양균Yang Kyun Park
DOI:
Abstract
A beverage was manufactured with onion extract for which onions were boiled with water and filtered. The concentration of cyclodextrin was studied to improve its quality in manufacturing the onion beverage and its antioxidative and antifatigue effect was investigated in vitro or in vivo. One percent of cyclodextrin was optimum concentration to prevent precipitation and to remove pungent taste and keep mild taste during storage at room temperature and 40℃. Water extract of onion, used to manufacture onion beverage shown significant difference in antioxidative effect based on peroxide value and thiocyanate method. For the study of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic.
Key Words
Effects of Adding Sugars and Lipids on Characteristics of Cooked Rice 당류 및 유지류 첨가가 밥의 특성에 미치는 영향
김영아Young A Kim,권혜진Hye Jin Kwon
15(2) 163-170, 1999
Title
Effects of Adding Sugars and Lipids on Characteristics of Cooked Rice 당류 및 유지류 첨가가 밥의 특성에 미치는 영향
김영아Young A Kim,권혜진Hye Jin Kwon
DOI:
Abstract
To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5> 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.
Key Words
The Quality Control of Adlay Tea and Wheat Noodles Served from the Vending Machines Based on the Periods of Storage 자동판매기에서 판매하는 율무차와 우동의 저장기간에 따른 품질평가 (2)
김혜영Hye Young Kim,이경연Kyung Yean Lee,김지영Ji Young Kim
15(2) 171-177, 1999
Title
The Quality Control of Adlay Tea and Wheat Noodles Served from the Vending Machines Based on the Periods of Storage 자동판매기에서 판매하는 율무차와 우동의 저장기간에 따른 품질평가 (2)
김혜영Hye Young Kim,이경연Kyung Yean Lee,김지영Ji Young Kim
DOI:
Abstract
The purpose of this study was to serve a standard of the good quality control and shelf-life of food and beverage served from the vending machines. So it was performed to examine the temperature (internal & external environmental, food itself), pH, Aw, POV and microbiological quality of Adlay tea and Wheat noodles served from the vending machines based on storage time in the machines. They were assessed to find the critical control point(CCP) during each of the production, delivery, purchasing phases from the vending machines. The result of this study can be summarized as follows: 1. The temperature of foods inside the vending machines was ranged from 40℃ to 45℃. It was in the range of dangerous zone. The average temperature of food showed 71℃ for Adlay tea and 74℃ for Wheat noodles. As a result of measuring pH and Aw, they had potential danger. 2. Even though POV was low, it increased as the time passed. 3. As a result of microbial analysis, it showed that the amount of total plate count and coliforms were increased ten times after 1 day respectively. Wheat noodles` coliform and total plate counts exceeded standard value in 1 day. As a result of food poisoning bacteria, it was negative in sample against Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus.
Key Words
Storage Stability of Corns Irradiated by Gamma-Ray 감마선 조사한 옥수수의 저장 안정성
김미라Mee Ra Kim,손인숙In Sook Son,김효정Hyo Chung Kim
15(2) 178-184, 1999
Title
Storage Stability of Corns Irradiated by Gamma-Ray 감마선 조사한 옥수수의 저장 안정성
김미라Mee Ra Kim,손인숙In Sook Son,김효정Hyo Chung Kim
DOI:
Abstract
Physicochemical, microbiological, and sensory properties of corns irradiated by gamma-ray at 1.2 kGy, 10.1 kGy or 30.5 kGy were investigated every 40 days during the storage at 25℃ and 50% relative humidity. The moisture content of irradiated corns decreased and crude lipid content increased during the storage. Acid values of the irradiated corns were not significantly different from those of the nonirradiated corns but acid values generally increased during the storage. TBA values of irradiated corns increased in proportion to the irradiation dose and to the storage period. Numbers of mesophilic and psychrotrophic bacteria in the nonirradiated corns and 1.2 kGy dose-irradiated corns were higher than those in the corns irradiated at 10.1 kGy and 30.5 kGy at the late storage. The number of yeasts and molds in the nonirradiated corns were higher than those in the irradiated corns during the storage. In Hunter`s color, L values of irradiated and nonirradiated corns decreased with the storage period and b values of all groups decreased except the group irradiated at 30.5 kGy. In sensory evaluation, fresh corn odor of the irradiated group was significantly different from those of the nonirradiated one stored for only 0 day and 200 days but raw corn odor and acidic odor were not significantly different among the groups depending upon the radiation dose and storage period.
Key Words
Studies on the production of Starch of Barley ( Hordeum vulgare L. ) 보리 ( Hordeum vulgare L. ) 의 전분생산에 관한 연구
서호찬Ho Chan Seo
15(2) 185-190, 1999
Title
Studies on the production of Starch of Barley ( Hordeum vulgare L. ) 보리 ( Hordeum vulgare L. ) 의 전분생산에 관한 연구
서호찬Ho Chan Seo
DOI:
Abstract
In order to develop the techniques for isolation and production of barley starch from Youngsan variety, optimum conditions of isolation processes of barley starch was investigated. The effect of steeping temperature and time in wet-milling process was examined and the results showed that optimal steeping temperature and time were 30℃ and 12 hr. The barley starch isolated under these conditions contained 5.7% crude protein, 69% starch content and 83% white value by 100 mesh process. The optimum condition of alkali treatment was showed that concentration of NaOH and treating time were 0.2% and 6 hr, respectively. To remove the fat content of barley starch, after alkali process obtained barley starch with the addition of 10% (v/v) EtOH was attempted. As the result, the barley starch contained 0.1 % of crude fat. Under the optimized isolation conditions, the barley starch finally contained 0.1 % protein and 95% starch content. The isolated barley starch were superior to commercial corn starch in purity and white value.
Key Words
Effects of Binding Materials on Sensory and Cooking Properties of Soondae 결착제에 따른 순대의 제조 및 조리 특성에 관한 연구
손정우Jung Woo Sohn,염초애Cho ae Yum,김철재Chul Jae Kim
15(2) 191-196, 1999
Title
Effects of Binding Materials on Sensory and Cooking Properties of Soondae 결착제에 따른 순대의 제조 및 조리 특성에 관한 연구
손정우Jung Woo Sohn,염초애Cho ae Yum,김철재Chul Jae Kim
DOI:
Abstract
The standard cooking method of Soondae, a famous traditional sausage type food in Korea, was proposed and the applicability of porcine plasma and egg white as the substitute of the porcine blood was investigated for the improvement of off-flavor, rancidity, and acceptability of Soondae. Sensory evaluation suggested Soondae prepared with 15% porcine blood most preferred. The cooking yields, water absorption capacity and hardness of plasma and egg white added Soondae were decreased compared with those of original porcine blood Soondae. The overall results of sensory evaluation suggested the possibility of using porcine plasma or egg white as a substitute for the porcine blood in Soondae.
Key Words
A Study on the Standardization and Cooking Properties of Imjasootang 임자수탕 조리법의 표준화와 품질특성에 관한 연구
김승주Seung Joo Kim,조진아Jin Ah Cho,조정순Jung Soon Cho,조후종Hoo Jong Cho
15(2) 197-202, 1999
Title
A Study on the Standardization and Cooking Properties of Imjasootang 임자수탕 조리법의 표준화와 품질특성에 관한 연구
김승주Seung Joo Kim,조진아Jin Ah Cho,조정순Jung Soon Cho,조후종Hoo Jong Cho
DOI:
Abstract
The objective of this study was to standardized the cooking method of Imjasootang, a traditional health food in summer. By mixing chicken soup with 20g (I₁), 30g (I₂), 40g (I₃), 50g (I₄) of seasam seeds, the distinctive characteristic and level of preference of Imjasootang were examined through the analyses of the proximate composition, fatty acid contents, color index, turbidity, brix˚, and sensory evaluation. 1. The proximate composition of Imjasootang was 90.2∼95.1% of total moisture, 0.985∼1.271% of crude protein, 0.90∼0.98% of crude fat, 1.592∼2.456% of nonfiber, 0.003∼0.004% of fiber, and 0.77∼0.97% of crude ash. Fatty acid were composed of 15.15∼17.36% of saturated fatty acid and 79.73∼82.54% of unsaturated fatty acid. Imjasootang contains high level of oleic acid and linoleic acid which were dependant on the content of seasame seeds. 2. For color index of samples, the lightness ranged 47.2∼56.9, "a" values 1.82∼2.15%, and "b" values 15.5∼16.5%. The turbidity of samples ranged 39∼61 %, in which I₄(chicken stock 100g+sesame seed 50g+water 25g) was the most turbid. Solid content was also the highest in I₄, ranging 1.4∼5.1%. 3. In sensory evaluation, all sesame seed Imjasootangs had no significance differences in appearance. The higher the level of sesame seed in Imjasootangs, the more Imjasootang was preferred in terms of nutty aroma, color nutty taste, and viscosity. I₄had the strongest nutty aroma. I₂(chicken stock 100g+sesame seed 30g+water 15g) and I₃(chicken stock 100g+sesame seed 40g+water 20g) were the best in the overall preference.
