고영주 Young Joo Ko , 주나미 Na Mi Joo

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Abstract

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.

Key Words

home made pasta with chive, response surface methodology

한경수 Kyung Soo Han , 이은정 Eun Jung Lee , 표은영 Eun Young Pyo , 이현아 Hyun A Lee

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Abstract

The objective of this study was to standardize recipes for large quantity production for Korean foods such as Yukkaejang (spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang (beef short-ribs soup) and Seolleongtang (beef and bone soup). We examined the ingredients and the amounts in recipes that were used by 3 groups such as foodservice management companies, commercial restaurants and cookbooks. We analyzed cooking methods from 5 foodservice management companies, 3 commercial restaurants and 2 kinds of cookbooks. Each soup that was made by a standardized recipe was evaluated by consumer sensory panels. The total yield volume and portions for 100 persons were determined as well as ingredients, weights and methods. The standardized recipes were as followed; yield volume after cooking was 38~40kg, optimum service temperature was 78~82℃, preparation time was 4~16 hours for 100 persons, and one portion was 380~400g, and we recorded the weight of foods and methods, as well as reference and garnishes. We expect that the standardized recipes for large quantity production will be necessary for use by cooks as well as by food preparation in foodservice institutions.

Key Words

standardized recipe, Large Quantity Production, Soups

양일선 Il Sun Yang , 박문경 Moon Kyung Park , 차진아 Jin A Cha , 이경태 Kyung Tae Lee , 박상용 Sang Yong Park

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Abstract

The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC), The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model`s criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor`s viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation and safety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client`s view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.

Key Words

contract foodservice management company, CFMC, intellectual capital, school foodservice, hospital foodservice, business and industry foodservice

오경남 Kyeung Nam Oh , 이숙영 Sook Young Lee

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Abstract

The effects of irradiation on the functional and structural characteristics of soy protein isolates were studied. Soymilk was irradiated at 1, 5, and 10kGy, after which soy protein isolates were prepared. The functional properties of soy protein isolates were examined including solubility, emulsion capacity and stability, foam capacity and stability, structural properties as represented by SDS-PAGE pattern, and secondary and tertiary structures. The solubility and emulsion capacity were increased by radiation treatment at 1kGy however the values were adversely affected again as dosage was increased above 5kGy. As irradiation dosage increased, an increase of foaming capacity at lkGy and a decreasing turnover afterwards were also noted in foaming capacity, although the differences were not statistically significant. The SDS-PAGE pattern showed fragmentation and aggregation of protein molecules as affected by irradiation in proportion to the dosage increase. The results of CD and fluorescence spectroscopy revealed increased aperiodic structure contents with the dosage increase. It was assumed that irradiation dosagefrom 5 to 10kGy could initiate minimal denaturation of protein in various foods compared to general heat treatment.

Key Words

irradiation, soy protein isolates, functional, structural

손성희 Sung Hee Shon , 조인희 In Hee Cho , 김영석 Young Suk Kim

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Abstract

To investigate the formation of pyrazines, by-products of chicken were hydrolyzed by protease/peptidase for 4, 8 and 24 hours, after which the hydrolysates were heated with glucose, fructose and xylose, respectively, at 180℃ for 100min. The formation of pyrazines showed a significant difference by quality and quantity according to the degree of protein hydrolysis. Especially, the formation of 2-methyl pyrazine and 2-ethyl-5-methyl pyrazine was considerably affected by the degree of protein hydrolysis. Also, 3-ethyl-5-methyl pyrazine, 2-butyl-3-methyl pyrazine, 2-butyl-3,5dimethyl pyrazine, methyl pyrazine, and 3-ethyl-5-methyl pyrazine were identified only in the hydrolysates for 24 hours.

Key Words

protein hydrolysis, enzyme, pyrazine, processed flavor, Maillard reaction

한진숙 Jin Suk Han

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Abstract

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10% carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5% carrot was good, but beverage with 0% carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

Key Words

beverage, sweet potato, potato, carrot

송인선 In Seon Song , 이경미 Kyung Mi Lee , 김미리 Mee Ree Kim

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Abstract

The physicochemical and sensory qualities of pumpkin jams, in which sucrose was replaced with oligosaccharides, were investigated during storage at 20℃. Pumpkin jam was prepared with steamed grind pumpkin, mixed with either sucrose only(50%), corn syrup(COS, sucrose 30%+COS 20%), fructooligosaccharide (FTO, sucrose 30%+FTO 20%), isomaltooligo saceharide (IMO, sucrose 30%+IMO 20%), or galactooligosaccharide(GTO, sucrose 30%+GTO 20%). The final sweetness of each pumpkin jam was 64° Brix. During 60 days of storage there were no differences in acidity and pH among the treatments. Reducing sugar content was higher in the pumpkin jam containing COS compared to the others. During storage Lightness(Hunter L), redness(a value) and yellowness(b value) increased, of which L and b values were the highest in COS, and the a value were higher in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sucrose. Sensory evaluation results ,showed that the mean scores of over-all acceptability during storage did not significantly decrease until the 30th day of storage, compared to the freshly made jams. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot were comprised of the first principal component (99.44%) and the second principal component (0.54%).

Key Words

Pumpkin jam, oligosaccharides, qualities, storage

김은정 Eun Jeong Kim , 이경임 Kyeoung Im Lee , 박건영 Kun Young Park

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Abstract

The growth inhibitory effect of germanium, or soybean sprouts cultured with germanium, on cancer cells was determined in the cultured gastric cancer cell line, AGS. The growth of AGS was significantly inhibited by the addition of 0.01~1% organic germanium (Ge-132) and germanium stone powder in MTT cytotoxicity assays. The juice from germanium treated soybean sprouts (GTS) inhibited the growth of AGS gastric cancer cells by 78~88% at concentrations of 2.5 or 5㎕. The juice from Seomoktae GTS revealed an especially higher growth inhibitory effect than that front the control soybean sprouts (germanium non-treated soybean sprouts, GNTS) in AGS. The results suggest that soybean sprouts cultured with germanium may exert an anticancer effect against gastric cancer cells.

Key Words

germanium, soybean sprouts, gastric cancer cell, anticancer effect

김혜영 Heh Young Kim , 고성희 Sung Hee Ko

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Abstract

This study researched the microbial change of quality according to various phases of product flow of Dongtae-Jeon (a pan-fried dish) and rolled egg in packaged meals. In order to carry out the study, the time required, temperature, water activity and microbial quality were measured at various phases of production flow of Dongtae-Jeon and rolled egg in packaged meals, and the effects of these factors on microbial multiplication was analyzed. According to the phases in product flow of Dongtae-Jeon, it was shown that the time required is 12.5hrs and water activity is distributed 0.932~0.980. These conditions were suitable for microbial multiplication. According to the phases in product flow of rolled egg, it was shown that the time required is 3.3hrs. In addition, qualitative analysis of pathogenic microorganisms (Salmonella spp., Vibrio parahaemolyticus, Staphylococcus aureus) detected no such microorganisms in any of the samples.

Key Words

microbial quality, packaged meals, phases of product flow

정효선 Hyo Sun Jung , 윤혜현 Hye Hyun Yoon

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Abstract

This study investigated the degree of expectation and satisfaction with internship program of undergraduates majoring in culinary studies, and suggested improvements in satisfaction for training programs. Differences between expectation and satisfaction were significant in all 21 items including pay for internship program, rest spaces, and break time during working. Expectation questions were extracted to five factors. Factor 1 circumstances of kitchen Factor 2 staff`s ability and attitude Factor 3 working environment Factor 4 working hours and pay and Factor 5 rotation, period, and placement of jobs. Five factors were also obtained from factor analysis of satisfaction. Factor 1 working hours and rest Factor 2 staff`s attitude and pay Factor 3 facilities and sanitation Factor 4 circumstances of kitchen and Factor 5 period and placement of jobs. Overall satisfaction values showed significant differences depending on gender, school-year system, grade, age, and school. The working hours and rest factor had the most significant influence on the overall satisfaction with internship program of undergraduates majoring in culinary studies.

Key Words

internship program, expectation, satisfaction, culinary studies

김수정 Su Jeong Kim , 김재광 Chi Kwang Kim , 김건희 Gun Hee Kim

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Abstract

This study was conducted to investigate quality characteristics of Aster scaber to increase the value of functional food resources. To examine quality characteristics of Aster scaber, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality were determined using physiochemical methods. The contents of dietary fiber were 0.68 g in each 100 g of Aster scaber (freeze drying base). In mineral contents, iron was the highest value in Aster scaber (freeze drying base). The contents of tannin were 35.6 ppm of Aster scaber (fresh base). Aster scaber was shown significant difference in tannin from freeze drying leaf. From the results of sensory evaluation, the age of 30`s and 40`s showed a better acceptability in blanching. Functional healthy drinks were made from extracts of Aster scaber for relieving thirst and promoting health. The recipe of drinks were decided to establish manufacture condition through the sensory evaluation, color, flavor, taste, and overall acceptability. The shelf-life was established in 18 months through quality was analyzed such as soluble solids, optical density 480, pH, acidity and microorganisms.

Key Words

chamchwi (Aster scaber), quality characteristic, functional healthy drink

박금순

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Abstract

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