노정해 , 이혜수 Jeong Hae Rho , Hei Soo Rhee

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The physicochemical properties and gel-forming properties of corn & red bean crude starches were investigated. The results were as follows: 1. The shape of corn crude starch granule was polygonal and the mean value of minor axis and major axis were 11.5㎛ and 14.9㎛, respectively. In the meantime, the shape of red bean crude starch granule was oval and the mean value of minor axis and major axis were 22.3㎛ and 31.4㎛. 2. Amylose content of corn and red bean refined starch were 16.52 and 43.61% respectively. 3. Blue value of corn and red bean crude starch were 0.099 and 0.842, respectively. 4. Amylose of corn had molecular weight of 107,000 and degree of polymerization of 660. Amylopectin had degree of branching of 6.9 per 100 glucose units and glucose units of 14.6 per segment of amylopectin. Amylose of red bean had molecular weight of 118,000 and amylopectin had degree of branching of 5.2. 5. Water binding capacities of corn and red bean crude starch were 238.5 and 284.8. 6. Both swelling powers of corn and red bean starch were increased rapidly from 70℃ to 90℃. 7. Gelatinization of corn and red bean were 75.6 and 61.8℃. 8. Brabender hot-paste viscosities of corn at 6% and 8% showed the similar amylogrm patterns with peak viscosity. And red bean had no peak viscosity. 9. The difference of sensory characteristics for "Mook` and kidney bean & red bean starch gels was significant.

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박춘란 , 김기숙 , 윤서석 , 장주익 Chun Rann Park , Kee Sook Kim , Seo Suck Yun , Joo Ik Chang

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These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. The results obtained were summarized as follows: 1. The affective factors on the color of AGM were walnut, oil, salt, onion, water, interactions of oil and water, and interactions of heating temperature and heating time. 2. Shear force was affected by the factors of walnut, onion, water and interactions of walnut and oil. 3. Walnut, oil, onion, salt, water, interactions of walnut and oil, interactions of oil and water, and heating temperature affected on hardness, springiness, cohesiveness and chewiness. 4. Walnut and water affected on the water holding capacity.

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권혜숙 , 구성자 Hye Suk Kwon , Sung Ja Koo

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The polysaccharide produced by pseudomonas elodea, Gellan gum, was rheologically characterized, compared with agar. Rheological properties were determined from the change in the value of intrinsic viscosity with the pH and salt concentration. At the range of pH 2∼11 and salt 0∼0.16M KCl, the intrinsic viscosity of Gellan gum ranged from 8.8 to 21.2㎗/g and agar ranged from 1.97 to 11.46㎗/g. In the absence of salt, the intrinsic viscosity of Gellan gum increased as the pH of solution increased up to neutral pH then decreased slightly at alkaline pH, whearas the intrinsic viscosity of agar increased as the pH of solution increased up to pH 9 then decreased slightly. Intrinsic viscosity of Gellan gum and agar decreased with an increase in salt concentration. The chain stiffness parameter for the Gellan gum was 0.033. The overlap parameter of Gellan gum and agar were 0.047g/㎗ and 0.087g/㎗, respectively. Gellan gum and agar were shear rate dependent or pseudoplastic. The yield stress and proportionality constant of Gellan gum increased slightly as the concentration increase, on the other hand, the shear index of Gellan gum showed a maximum at 0.75g/㎗ and gradually decreased as the concentration increase. The apparent viscosity of Gellan gum and agar decreased as the temperature increase. A lower concentration of the divalent cations calcium and magnesium is required to obtain maximum gel strength than for the monovalent cations sodium and potassium.

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김덕숙 , 안명수 Duk Sook Kim , Myung Soo Ahn

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The almost similar degumming effect was obtained by using oxalic acid instead of phosphoric acid, which also improves waste-water treatment. At this point, solution of Phosphoric, Acetic, Citric, Oxalic, and Nitric acid were used for degumming of rapeseed and soybean oil. Compared with Phosphoric(PA) and Oxalic acid(OA) were showed a simillar degumming effect in these vegetable oils. In rapeseed oil of 85% PA treating group and 5, 10% OA treating group, residual soap and phosphorus content in neutralized oil, color in bleached oil, and peroxide value and fatty acid content in deodrized oil were showed to simillar result. Soybean oil as well as rapeseed oil were showed to similar result. As a result, we could comfirmed substitutive possiblity, which change PA into OA as a degumming agent. In the other hand, waste waters were obtained from 85% PA treating group and 10% OA treating group. Analytical result for this waste waters has showed a wide difference, especially in the BOD and COD. The amount of treating agents and time required in the precipitation seperation and chemical treatment each 3 and 1.7 times, which is PA treating group than OA treating group. We have investigated both the simillar degumming effect by OA solution and an alternative the pollution program means of a chemical treatment process is not possible.

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변진원 , 황인경 Jin Won Pyun , In Kyeong Hwang

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This study was performed to analyze flavor components of foods, that is, total free amino acids, free glutamic acid(constituent of MSG) and nucleotide relating substances. Twenty-five foods popular to Korean were selected and prepared according to recipes of several cooking books. The results were as follows; In contents of total free amino acids, free glutamic acid and total nucleotide relating substances, similar patterns were shown. The foods which their major food stuffs were meat, fish and marine products and which a large amount of soy sauce were added to, tended to show high contents. of those On the other hand, although major foodstuffs had relatively high contents of those, foods added other many sub-foodstuffs had shown intermediate contents of those. Soups and watery noodles had low contents of those because of their large water amount. Especially, foods made of vegetables without addition of soy sauce showed low content of IMP In foods various ratios of free glutamic acid to IMP were calculated. Thus, the proper usage of the chemical seasoning containing nucleotide at various contents should be considered for efficient flavor enhancing effect.

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이효선 , 경규항 , 유양자 , 박승애 Hyo Sun Lee , Kyu Hang Kyung , Yang Ja Yoo , Seung Ae Park

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Omija tea with a pH range of 2.8∼3.0 was stored at 25℃ to study its spoilage due to microbial growth. Titratable acidity was increasing during the storage period in the tea stored with the Omija fruits but not in removed of the fruits after extraction. Microbial cells began to show up earlier in the tea without the fruits than that with the fruits. Four strains of yeasts and a strain of mold were isolated from spoiled Omija tea. Morphological, cultural and physiological characteristics of yeasts were investigated and the yeasts were identified as Rhodotorula rubra, Saccharomyces kluyveri, Cryptococcus hungaricus and Candida humicola. Morphological characteristics of the isolated mold was observed and the mold was identified as Mucor circinelloides f. janssenii.

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신애자 , 천석조 Ae Ja Shin , Seok Jo Cheon

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The chemical composition of 13 different Korean green tea products made from various kinds of tea trees and processing methods was analyzed. The distinct changes in the chemical composition noticed by the harvesting time of tea leaves. The content of crude protein decreased and the contents of crude fat and crude fiber increased as the harvesting runs proceeded. The contents of tanic substances and total sugar tended to increase while caffein content decreased as the runs proceeded. The contents of some organic acids reached to the maximum at the second run of harvest. Steamed leaves had higher chlorophyll content than roasted one, and it resulted in the brighter green and more yellow color of steamed tea products.

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신애자 , 천석조 Ae Ja Shin , Seok Jo Cheon

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To obtain basic data for the development of domestic tea manufacture, the physico-chemical properties were analyzed. The content of crude fiber in domestic black tea was abundant of 50%, as compared with those in Sri-Lanka`s black tea, while the contents of tanin and caffeine were lower than those of Sri-Lanka`s Products. The quantities of mineral in Sri-Lanka`s products were determined as 300ppm P, 15,000ppm K, 1,400ppm Mg, 4,000ppm Ca, 22ppm Cu, 21ppm Cr and 45ppm Zn. These contents were higher than those of domestic products. Al content was 4,100ppm in domestic products. Pb and Cd were not detected in two kinds of black tea products. In Sri-Lanka`s black tea, 8 kinds of organic acids were identified and the major organic acids were shikimic, citric and quinic acid, while 6 kinds of organic acids were identified in domestic products and were quinic and gallic acid, as the major organic acids. The content of sucrose was higher than that of Sri-Lanka`s product and theaflavin,thearubigin and theobromine were abundant, as compared with those in domestic products.

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유은주 , 신말식 , 전덕영 , 홍윤호 , 임현숙 Eun Ju Yu , Mal Shick Shin , Deok Young Jhon , Youn Ho Hong , Hyeon Sook Lim

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The changes of acidity, the content of alcohol-insoluble solid (AIS) and pectic substances of Kimchis which were prepared with various garlic contents and fermentation at 21℃ were investigated. Acidity and the content of water soluble pectin of Kimchis increased but the content of AIS and protopectin decreased during the fermentation. As the Kimchis contained high garlic contents compared with the Kimchis deleted garlic, acidity of those rapidly increased but the content of AIS of those slightly decreased with fermentation. In the case of Kimchis contained high garlic contents, protopectin decreased and water soluble pectin increased with fermentation, but the amount of changes was small.

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신익자 , 남순란 , 곽동경 Ik Ja Shin , Soon Ran Nam , Tong Kyung Kwak

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Food procurement practices were assessed in 31 general hospital`s dietetics in terms of the level of processing for purchased food. The level of processing before purchase by the institution was noted by a numerical value, a Food Processing Index (FPI). Labor productivity measured in terms of labor minutes per meal served averaged 12.59 minutes. Responsible persons for procurement practices were mostly dietitians, but effective purchasing methods as well as inventory control techniques were not fully systematized. Dietetic directors anticipate the large increase in the use of convenience foods in the future mainly due to the improved labor productivity, and also a highly increasing demand for completely pre-prepared food items (FPI 3). The grand mean of FPI scores for purchased foods in surveyed hospitals was 3.34, which indicates partially pre-prepared to completely pre-prepared food items. Significant negative correlation was found between the grand mean of FPI scores and the number of beds in a hospital.

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김인숙 , 안명수 In Sook Kim , Myung Soo Ahn

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This survey was conducted to investigate about purchasing, use and management of cooking oil, and the intake amounts of each food and fats & oils from each food on 296 housewives in a big city, medium and small city, farming village, fishing village, and mountain village from June 5 to July 20 in 1987. The percentage and x²-test were used in data analysis and the arithmetic mean of the gross intake divided by the total subjects gave the intake amounts per capita per day. The results of this study are as following; 1. Purchasing and keeping of cooking oil. The reading ratio of label in purchasing cooking oil was high among housewives of cities and highly educated housewives. There were dissatisfactions about quality (46.7%), price (33.7%), and packing (19.5%) after purchasing cooking oil. Cooking oil was being kept mainly in glasses (64.7%) or in synthetic plastics (31.5%), and also in dark & cool places. 2. Use and refining of cooking oil. More housewives (70.6%) kept cooking oil used once in a different container after filtering. The housewives re-using used oil after adding new oil to it were only 30.0%. There were a lot of housewives frying foods twice or three times in the same oil. 3. Intake of fats & oils and foods containing fats & oils. Average intake amounts of food containing fats & oils per person per day was 6.85g in fats & oils, 42.96g in meat & its products, 95.13g in fishes & shellfishes, 22.89g in eggs, 60.69g in legumes & its products, 61.00g in milk & milk products, 4.22g in seeds & nuts, and 9.36g in instant noodles. Average intake amounts of fats & oils per person per day taken from these foods was 6.4g from fats & oils, 2.3g from meat & its products, 4.3g from fishes & shellfishes, 2.7g from eggs, 3.0g from legumes & its products, 2.5g from milk & milk products, 1.8g from seeds & nuts, and 1.7g from instant noodles.

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윤서석

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민태익

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이수성

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조영

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