민성희 , 손경희 Sung Hee Min , Kyung Hee Sohn

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This study was carried out in order to study the foaming properties of mungbean protein. Mungbean protein isolate was tested for the purpose of finding out the effect of pH, addition of sucrose on foaming properties. The results were summarized as follows: 1. Foam expansion values were generally dependent on protein concentration to 3% protein suspension. From 1% to 3% suspension, foam expansion values increased. However over 3% suspension, the values decreased. In 1% mungbean protein suspension, the foam expansion value of suspension at pH 4.5 was greater than that of at pH 9. In 3%, 5%, and 10% suspensions, the foam expansion values of suspension at pH 7 was the lowest, Foam expansion value significantly decreased by the addition of sucrose. 2. The foam stability appeared the greatest value as protein concentration increased It appeared the greatest value at pH 4.5. When sucrose was added, the foam stability increased, The more sucrose was added, the better foam stability was.

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박춘란 , 김기숙 , 장주익 Choon Ran Park , Kee Sook Kim , 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. Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. On effects of amounts of ingredients, walnut was one of the most factors on the color in AGM. The more increased the amounts of walnut, the more decreased hardness, cohesiveness, chewiness, and the more increased springiness and water holding capacity. Therefore, the 30% of walnut added sample became similar to raw beef. 2. The kinds and amounts of oil and mixing methods did not affect on color, shear force, and chewiness, but did on cohesiveness significantly. 3. The more increased the salt levels, the better were the hardness and chewiness, but shear force and water holding capacity were not affected. 2% of salt added sample approached to raw beef in hardness, springiness, cohesiveness and chewiness. 4. The more onion levels increased, the more hardness and chewiness decreased.

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윤숙경 Suk Kyung Yoon

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To study the optimum fermentation and aging conditions for preparation of Andong Sikhe which is consumed in the northern Kyungbuk province as a traditional beverage, Sikhe were fermented and aged at 12℃ for 48, 60 and 72hrs and fermented at 40, 50, and 60 ℃ for 2, 3, and 4hrs and then aged at 12℃ for 20hrs, Non-volatile organic acids and free sugars were analyzed by GC and HPLC, respectively, and sensory test was performed. Sikhe fermented at 40℃ for 3hrs and aged at 12℃ for 20hrs was evaluated the most favorable one by sensory test. This Sikhe had the lowest pH 4.6∼4.7 among sample and 14.6% of sugar. The sugar content was lower than those of Sikhe Fermented at 50℃ and 60℃. In organic acid analysis, the concentration of malate 67.53%/㎎ in this Sikhe was the highest. Lactate, succinate and maleate were produced more in this Sikhe than in any other ones. Oxalate which was existed before fermentation was not found in the Sikhe, and a small amounts of citrate and fumarate were produced. In sugar analysis, maltose was dominant 11.56%, glucose 1.25% and fructose 0.45%.

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장영수 , 이효지 Young Sue Chang , Hyo Gee Lee

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The chicken cooked by three different methods were put and sensory evaluation, mechanical and chemical composition test. The results were as following : 1. Standard recipe were as followig : ⓛ Kettle cooking was chicken 700g, waxyrice 100g, garlic 30g, water 2000㏄, time 60 min. ② Pressure cooking was chicken 700g, waxyrice 100g, garlic 30g, water 2000㏄, time 30 min. ③ Microwave cooking was chicken 700g, waxyrice 100g, garlic 30g, water 1000㏄, time 30 min. 2. Sensory evaluation ⓛ There were no typical difference of the color of soupstock with in the three cooking methods. ② The turbidity of soupstock was from Kettle cooking, microwave cooking and pressure cooking in turn. ③ There were no typical difference of the viscosity of soupstock with in the three cooking methods. ④ The kettle cooking was the best of mouthfeel and taste. ⑤ There were no typical difference of muscle, with in the three cooking methods. 3. Mechanical Test ⓛ The result of the cutting force of muscle which measured by rheomether were the leg muscle was more tough than breast muscle. ② The viscosity of boiled rice was from kettle cooking, pressure cjooking and microwave cooking in turn. ③ The result of the turbidity of soupstock which measured by spectrophotmeter was from kettle cooking, pressure cooking and microwave cooking in turn. 4. Proximate chemical composition ⓛ Protein of muscle was 20.30-25.67%, Soupstock was 0.29-0.72%. ② Fat of muscle was 27.29-47.15%, Soupstock was 37-68.38%. ③ Potasium of muscle was 2.75-3.6㎎, Soupstock was 1.15-6.3㎎. ④ Iron of muscle was 1.17-1.39㎎, Soupstock was 0.96㎎.

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안숙자 Sook Ja Ahn

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Main lactic acid bacteria fermenting "Baechu Kimchi" and" "Dongchim", which are indigenous fermented food in Korea, were isolated at optimum fermentation period and identified. The three groups of food preservatives-sorbic acid, p-hydroxybutyl benzoate (POBB), p-hydroxypropyl benzoate (POPB), and sorbic acid-POBB were prepared, and the effect of the food preservatives and various salt concentrations on those lactic acid bacteria was examined. The results obatined are as follows; 1. Lactic acid bacteria were isolated from "Baechu Kimchi" and "Dongchimi" and identifed as Leuconostoc mesenteriodse, Lactobacillus plantatum, Lactobacillus brevis, Streptococcus faecalis, and Pedicoccus pentosaceus. 2. Lactic acid bacteria were grown much better at 0.5-2% NaCl level than 0% NaCl level. 3. Among the isolated lactic acid bactera, Lactobacillus plantarum showed the highest acid producibility. The lower the concentration of NaCl, the higher the acid producibility by Leuconostoc mesentroides, and the other bacteria produced a large amount of acid at 0.5-2.5% NaCl level. 4. Both the sorbic acid (0.05-0.1%) and sorbic (0.05%)-POBB (0.004%) groups showed the highest preservatives effect. In contrast, however, POPB (0.01%) Group showed the lowest effect, and the preservatives effect was enhanced by the addition of NaCl. Lactobacillus plantarum was least affected by all preservatives, whereas Leuconostoc mesentroides was most affected by them.

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장인영 , 황인경 In Young Chang , In Kyeong Hwang

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The sensory and instrumental characteristics of warm and cool cooked rices with pressure and electric cookers were examined. The types of rice varieties tested were Choucheong (traditional rice variety) Samgang and Seogwang (high-yielding rice varietis) The result of sensory evaluation revealed more significant differences in most of appearance, texture characteristics than flavour. The difference of sensory characteristics according to the types of cookers and the warm or cool cooked rices was greatest in Seogwang among three varieties. The instrumental measurement of cooked rices using instron showed that the difference between types of varieties and cookers was more clearly in cool cooked rices than warm ones. Especially hardness in instrumental characteristics revealed highly signficant difference. With regard to the correlation between instrumental and sensory characteristics, hardness had a significantly high correlation with texture while others had low ones.

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오정미 , 윤선 , 배영희 Jung Me Oh , Sun Yoon , Young Hee Bai

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The present study was conducted to characterize lipoxygenase isoenzymes isolated from germinating soybean seeds to obstain pH profiles, carbonyl production, carotene bleaching abilities, and stability to heat. The roles of these lipoxygenase isoenzymes in the generation of volatile carbonyl compounds were investigated to associate with off-flavor and odor of soybean sprouts cooked to different temperatures. Lipoxygenase isoenzymes were isolated from soybean sprouts using ammonium sulfate fractionation, gel filtration and ionexchange chromatography. Two main lipoxygenases exhibited maximum activity at pH 6.5 (lipoxygenase 2) and at pH 9.5 (lipoxygenase 1), respectively. Both lipoxygenase 1 and 2 produced 280㎚ absorbing carbonlys and bleached carotene. The abilities of hydroperoxide formation, 280㎚ absorbing carbonyl production and carotene bleaching of lipoxygenase isoenzymes were decreased significantly as the cooking temperature raised. Sensory evaluation data presented that raw and 50℃ cooked soybean sprouts showed significantly higher grassy odor than 80℃ and 100℃ cooked soybean sprouts. On the other hand beany odor was significantly higher in 50℃ and 80℃ cooked soybean sprouts than in raw and 100℃ cooked soybean sprouts. These results indicate that lipoxygenase plays a role in the development of off-odor and flavors in soybean sprouts under the condition of chewing and inadequate heating.

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안명수 , 현영희 Myung Soo Ahn , Young Hee Hyun

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This study was carried out to find the optimum condition for production of fusarin C, Known as a mutagenic and toxic agent. Three liquid media, Czapek-kox, MYRO, GYEP and microorganism, Fusarium moniliforme F84 isolated by Bjeldanes lab. in U.C. Berkeley, were used in this experiment. Fusarin C amounts were determined upon PH and fluctuating time/temperature. The results were obtained as follows; 1. The largest amounts of fusarin C were shown in Czapek-Dox medium and the amounts were about 1/10 of fusarin C amounts in corn culture. 2. In Czapek-Dox medium, the best condition for fusarin C production was at 28℃ for 2 weeks culture, and in corn culture, at 28℃ for 1 week culture. 3. The best initial PH for fusarin C production was 6.5 in Czapek-Dox medium and also at the initial pH 6.3, 5.9 the fusarin C amounts produced were much higher than other initial PH.

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주선의 , 김혜영 Seon Eui Ju , Heh Young Kim

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This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, 24.2℃ of room temperature, 5.1∼7.6 of pH value & 0.95∼0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainlesssteel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

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장명숙 , 황재희 , 현영희 Myung Sook Jang , Jae Hee Hwang , Young Hee Hyun

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Consumption pattern of Ramyon (fried instant noodle) by elementary school pupils at age of 10∼13 years in Kangwon-do area was surveyed by questionaire. About 64% among 675 pupils consumed Ramyon more than once or twice per week. On the whole, common Ramyon was frequently consumed as a kind of substitutes for normal meal at home because of its convenience. The advertisement had strong effect on the selection of Ramyon. Especially, gummy texture of noodle and hot taste of soup are playing as a vital role in choosing Ramyon. At present, no significant differences in consumption pattern between sex were observed in most cases.

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이병영

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김성곤

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이효지

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