나안희 , 신말식 , 전덕영 , 홍윤호 An Hee Na , Mal Shick Shin , Doek Young Jhon , Youn Ho Hong

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Abstract

Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were 13.40, 9.28, 3.01μmole/g and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and 1.93μmole/g, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased and remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.

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김경애 Kyung Ae Kim

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Abstract

This study was carried out to investigate changes of the lipid contents and the fatty acid composition in shank during heating time and frozen storage. 1. The total lipid contents of raw shank were about 3.57% and decreased stepwise during heating time 30, 60, 90 min and frozen storage (24hrs). The contents of neutral lipid, glycolipid and phospholipid were 70.71%, 6.36%, and 22.93% in raw shank, and neutral lipid contents were decreased, whereas phospholipid contents were increased according to heating time. In frozen storage, neutral lipid and glycolipid contents were increased, while phospholipid contents were decreased. 2. Lipids of shank possessed about 8 kinds of fatty acid as the constituent by gas-liquid chromatography analysis. The main fatty acids were oleic acid, palmitic acistearic acid and linoleic acid: the fatty acids of total lipids in raw shank were 43.48% of oleic acid, 23.13% of palmitic acid, 12.00% of stearic acid and 6.75% of linoleic acid. Also the fatty acids were 43.32% of oleic acid, 23.26% of palmitic acid, 9.30% of stearic acid 2.15% of linoleic acid in neutral lipid, 22.63% of oleic acid, 8.44% of palmitic acid, 11.98% of stearic acid, 27.01% of linoleic acidin glycolipid, 39.38% of oleic acid, 15.89% of palmitic acid, 15.55% of stearic acid, 17.49% of linoleic acid in phospholipid. 3. The fatty acid pattern of total lipid, neutral lipid, glycolipid and phospholipid was not any changes, whereas there was a difference in the fatty acid contents: palmitic acid and stearic acid of total lipid were decreased in the 30 min and 60 min heating but increased in 90 min heating, and linoleic acid of neutral lipid was increased stepwise during. heating time and frozen storage. Also palmiict acid of glycolipid was increased gradually and linoleic acid in heating time 30, 60 min was higher than 90 min and frozen storage. Among fatty acids in phospholipid, oleic acid was increased during heating time, while decreased in frozen storage, and linoleic acid was not any change but linolenic acid was increased. UFA/SFA of phospholipid was the highest when heating time was 60 min. From above results, it was found that when heating time was 60 min beneficial nutritionally, comparing with changes of fatty acid composition according to the heating time and frozen storage.

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김미리 , 이혜수 Mee Ree Kim , Hei Soo Rhee

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Abstract

The major pungent component from Korean radish roots was purified by reverse phase high performance liquid chromatography (RPHPLC), and characterized as 4-methylthio-3-butenyl isothiocyanate on the basis of the sensory test(pungency), UV spectrum and mass spectrum analysis. The purified isothiocyanate moved as a single peak(retention time, 5.2 min) in RP-HPLC analysis, and as a single spot (Rf, 0.9) in TLC analysis.

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김지영 , 김혜영 Ji Young Kim , Hah Young Kim

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Abstract

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below 7℃ in a cooling stage, and in the case of cook/chill storage, the days were shortened within 2 weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as 0∼4℃ the days must be shortened within 2 weeks and it was possible to store until 6 weeks in -20∼-23.3℃. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

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정해옥 Hae Ok Jung

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Abstract

Two Tongil type rice varieties and two Japonica rice varieties were prepared and experimented to investigate the effect of physicochemical properties on rice palatibility. Obtained results are as follows; (1) Width and thickness of unhunlled and unpolished grains of Tongil type rices were shorter than those of Japonica type rices and the length of the former was much longer than the latter. (2) Protein contents of Tongil type varieties were greater than Japonica ones and amylose contents of the former is less than the latter. Alkali digestibility of them showed no significant differences. These means that the qualities of Tongil rices are not less than Japonica ones. (3) Sensory evaluation test showed that Japonica type rices are more excellent than Tongil types in expansion, glutinosity, flavour and taste while the former is inferior to the letter in gloss. (4) Preconceived ideas on the shape of rice seemed to affect most on its palatability.

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이윤경 , 이효기 Yun Kyung Lee , Hyo Gee Lee

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Abstract

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added in making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0, 24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 72 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24, 48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess and chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at 4℃) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours showed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.

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김수현 , 오혜숙 , 윤선 Su Hyun Kim , Hea Sook Oh , Sun Yoon

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Abstract

This study was attempted to investigate the occurrence and the partial characteristics of pectinesterase(PE) in cucumbers. And the involvement of endogenous cucumber PE with the formation of insoluble pectic acid, in the presence of endogenous or added calcium ions, was also studied. The results of this study are as follows: 1) PE activity was detected in whole cucumber homogenate. 2) The optimum pH and temperature of this enzyme were found to be 8.5 and 50℃, respectively. 3) When PE extract was added to 0.25% pectin solution, pectin gel was formed. The time required for the formation of pectin gel was reduced when the pectin solution was adjusted to the optimum conditions for PE activity(pH 8.5, 50℃) and CaCl₂was added. 4) Cucumber juice which was heated to 100℃ for 10 minutes failed to form any insoluble pectate precipitate. The formation of precipitate in cucumber juice was accelerated by preheating to 50℃, adjusting to pH 8.5 and addition of CaCl₂. 5) These results can be interpreted that endogenous PE in cucumber juice demethylates pectin, allowing interlinking of pectin molecules via divalent cation (Ca^(++)) and thus forming insoluble Ca-pectate. Therefore additional firming effects of cucumber can be expected to be obtained through activation of PE in conjunction with calcium ions.

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이효기 , 조신호 , 이윤경 , 정락원 Hyo Gee Lee , Shin Ho Cho , Yun Kyung Lee , Rak Won Chung

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Abstract

The purpose of this research is to study comparatively what the effects will be to the sensory characteristics and texture of Yackwa when the soaking time in syrup varies from 5 minutes, 1 hour, 2 hours, 3 hours, 5 hours and 12 hours. Evaluation was conducted through sensory evaluation and instrumental test by Instron. In results obtained were as follows. 1. In sensory evaluation, color of Yackwas by 1 hour or 2 hours soaking in syrup were better than other sample. Shape of Yackwas by 2 hours or 3 hours soaking in syrup were better than other sample. As the soaking time increased softness of Yackwa tended to increase. Otherwise as the soaking time decreased, fracturability tended to be good. In taste, Yackwa by 1 hour soaking in syrup was the best. 2. Instron measurement indicated that Hardness, Springiness and Chewiness tended to decrease as the soaking time in syrup increased. But Cohesiveness did not have much effect the soaking time in syrup. 3. Softness and Fracturability of Yackwa had significant relationship with Hardness and Springiness. Therefore Hardness and Springiness represented the texture of Yackwa. In view of the above results, it came to the conclusion that Yackwa by soaking time in syrup for 1 hour or 2 hours could give the best results among the groups studied.

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정귀화 , 이혜수 Guy Hwa Jung , Hei Soo Rhee

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Abstract

The changes of dietary fiber and texture of radish Kimchi fermented at 17∼20℃ were investigated. During the fermentation period, hardness and brittleness of radish Kimchi were decreased. The changes were more marked in the brittleness. But the contents of cellulose and hemicellulose were not changed considerably. The contents of AIS was decreased with fermentation. During the fermentation, hot soluble pectin was increased and protopection was decreased but the amount of changes was small. The texture of radish Kimchi was affected by contents of pectic subsrances, especially protopectin. The coefficient of correlation between hardness and protopectin contents was 0.85. (=r)

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곽동경 , 류경 Tong Kyung Kwak , Kyung Rew

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Abstract

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarized as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. postpreparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

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장지현

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Abstract

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변시명

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Abstract

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황이남

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Abstract

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김지영 , 김혜영

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Abstract

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below 7℃ in a cooling stage, and in the case of cook/chill storage, the days were shortened within 2 weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as 0∼4℃ the days must be shortened within 2 weeks and it was possible to store until 6 weeks in -20∼-23.3℃. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

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이혜수 , 정귀화

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Abstract

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송주은 , 한재숙

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Abstract

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맹영선 Young Sun Maeng

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Abstract

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