Rheological Properties of Various Gelatinized Potato Starch Pastes 품종별 감자 전분 호화액의 리올로지 특성
정란희 , 김경애 Lan Hee Jung , Kyung Ae Kim
7(3) 1-6, 1991
Title
Rheological Properties of Various Gelatinized Potato Starch Pastes 품종별 감자 전분 호화액의 리올로지 특성
정란희 , 김경애 Lan Hee Jung , Kyung Ae Kim
DOI:
Abstract
Potato starches are obtained from Irish Cobbler (the dry type), Shepody and superior (the intermediate type) and Dejima (the moist type). Rheological properties of heat-gelatinized potato starch paste were studied to elucidate difference of various potato starches. Heat-gelatinized 3 to 7% potato starch paste showed pseudo plasticity in yield stress. As starch paste concentration increased, the values of consistency index was increased. Relationship between logarithmic consistency index and concentration of potato starch paste was linear at 5% starch concentration. Concentration dependence of consistency index and yield stress of Shepody was highest. As measuring temperature increased, the value of consistency index was decreased. Irish Cobbler starch paste at 50℃, Shepody, Superior and Dejima starch paste at 60℃ showed linear relationships with different slopes. The activation energies of Shepody starch paste was 3.97 ㎉/㏖.
Key Words
The Physical Properties of Castera in Kyushu on the Market 일본 구주지방의 시판 카스테라의 물리특성
Castera is a favorite food which is well known to the general public made by egg, sugar and wheat flour. This study is carried out in order to investigate to the physical properties of castera. The results are summarized as follows: 1) As a result of the sensory evaluation for castera with 19 kinds of material in KyuShu on the market, it could be classified into 3 types: A) high grade (Castera), C) low grade (Sponge cake), and B) midium grade (Something middle of those). 2) In the texturometer measurement for castera, hardness of A type was highest, B and C are 22∼35% lower than A type, while cohesiveness and springiness are not significantly different. 3) In the creep test, 3 types are all the 6-element Voigt model, consisting of Hookean body, Newtonian body and two sets of Voigt body. Eo of A type is 13∼36% higher than other types, it tends to the same result of hardness. The parts of retardation strain of A type are 21∼41% lower than B type, 8∼13% higher than C type, respectively. 4) About the day change of castera of A type, mechanical model is not changed.
Key Words
Electrophoretic Characterization of Job's tears ( Yulmoo : Coix lachryma - jobi L. var. Ma - Yuen Stapf. & Yeomjoo : Coix lachryma - jobi L. ) proteins 율무와 염주 단백질의 전기영동 특성
우자원 Ja Won Woo
7(3) 13-20, 1991
Title
Electrophoretic Characterization of Job's tears ( Yulmoo : Coix lachryma - jobi L. var. Ma - Yuen Stapf. & Yeomjoo : Coix lachryma - jobi L. ) proteins 율무와 염주 단백질의 전기영동 특성
우자원 Ja Won Woo
DOI:
Abstract
This study was performed to examine the electrophoretic properties of Job`s tears (Yulmoo: Coix lachryma-jobi L. var. Ma-yuen Stapf. & Yeomjoo: Coix lachryma-jobi L.) proteins. Albumins, globulins, gliadins and glutelins were extracted from the polished Yulmoo and brown Yeomjoo by the modified Osborne method. For a comparison, rice proteins were extracted and fractionated by the same method. The relative proportions of protein fractions were 17.4: 19.6: 55.2: 7.7% in polished Yulmoo, 12.6: 62.2: 4.2:21.0% in brown Yeomjoo and 14.2: 57.4: 0.77: 27.8% in rice, in the order of albumis, globulins, gliadins and glutelins. Polyacrylamide gel electrophoresis (PAGE) and SDS-polyacrylamide gel electrophoresis (SDS-PAGE) were performed to identify the subfractions of each protein fraction extracted from polished Yulmoo, brown Yeomjoo and rice. The electrophoregrams of polyacrylamide gel electrophoresis showed that the same fractions of both polished Yulmoo protein and brown Yeomjoo protein had very similar electrophoretic patterns to each other respectively, but there were significant differences in the patterns between Job`s tears proteins and rice proteins.
Key Words
Development of Recipe for the Korean Typical Wild - Vegetable Preparations and Their Storage 전통채소 밑반찬의 Recipe 개발 및 저장성에 관한 연구
임숙자 , 장기숙 , 김계옥 , 이홍란 Sook Ja Lim , Kee Sook Jang , Kye Ok Kim , Hong Ran Lee
7(3) 21-27, 1991
Title
Development of Recipe for the Korean Typical Wild - Vegetable Preparations and Their Storage 전통채소 밑반찬의 Recipe 개발 및 저장성에 관한 연구
임숙자 , 장기숙 , 김계옥 , 이홍란 Sook Ja Lim , Kee Sook Jang , Kye Ok Kim , Hong Ran Lee
DOI:
Abstract
Recipe for Korean typical wild-vegetable preparations were developed and changes in pH, total acidity and ascorbic acid were measured during the storage period at 4∼5℃. Crude fiber and minerals were also analyzed and sensory evaluation was conducted. Changes in pH and total acidity were not significant in most of the samples and the results reveal that the vegetable preparations were in good conditions throughtout the storage period at 4∼5℃. The contents of ascorbic acid have been gradually reduced during the first 10-day storage showing 30∼70% retention and continuous loss to 30∼40% left on 20th-day. Crude fiber and mineral (Ca, P, Fe, K, Mg) contents were relatively higher in the wild-vegetables than in the everyday use vegetables. The results of the sensory evaluations revealed that the tested samples were in good scores (overall scores>6) except sancho-seed pickles.
Key Words
Fond de Boeuf Brun ( Brown soup stock ) 의 조리과학적 성질 ( Food Scientific Characteristic of Fond de Boeuf brun ( Brown soup stock )
권혁련 , 안명수 Hyeuk Yeun Kwon , Myung Soo Ahn
7(3) 29-36, 1991
Title
Fond de Boeuf Brun ( Brown soup stock ) 의 조리과학적 성질 ( Food Scientific Characteristic of Fond de Boeuf brun ( Brown soup stock )
권혁련 , 안명수 Hyeuk Yeun Kwon , Myung Soo Ahn
DOI:
Abstract
Analisis of major nutritional components and Sensory evaluation in two kinds of beef bone stocks (White & Brown) have been Carried out in this study, these stocks were prepared with four different parts of beef bone (Knee bone, Rumpbone, Legbone, Backbone). White bone stocks were made of each beef bone boiling in water & hours, while brown bone stocks were prepared with roasted beef bone in the oven at 230℃ for half an hour and boiled 8 hours with water. Fatty acids were determined by GLC (Gas Lipids Chromatogram), the minerals were analysied by Automic spectrometer. The results of these analysis were obtained as followes; 1. Neutral lipids was gradually becreased, and glycolipids phospholipids were increased in quantity in Brown stocks for 8 hours. Unsaturated fatty accid of Brown stocks was highly decreased due to roasting of bones in the oven at 230℃ for half an hour. But they appeared in large quantity in white stocks. 2. The minerals also contained of high percentage in almost Brown stock except backbone stock. 3. Four materials (Kneebone, Rumpbone, Legbone, and backbone) were used for this study and the paired comparison of flavor test presented the recognition of different flavor at 5% level of Least Significant Difference (LSD) on brown stocks (Kneebone, and Legbone). Ranking preference test showed that white Kneebone stock and brown legbone stock had good taste.
Key Words
Nutritional Concerns for Fast Foods by Consumer and Fast Foods Franchisors , and Evaluation of Nutrient Adequacy FAST FOODS 의 영양에 관한 소비자 및 업체의 의식구조 조사와 영양적 균형 평가에 관한 연구
곽동경 , 류온순 , 남순란 , 이혜상 , 김성희 , 문혜경 , 주세영 Tong Kyung Kwak , Eun Soon Rew , Soon Ran Nam , Hye Sang Lee , Sung Hee Kim , Hye Kyung Moon , Se Young Joo
7(3) 37-46, 1991
Title
Nutritional Concerns for Fast Foods by Consumer and Fast Foods Franchisors , and Evaluation of Nutrient Adequacy FAST FOODS 의 영양에 관한 소비자 및 업체의 의식구조 조사와 영양적 균형 평가에 관한 연구
곽동경 , 류온순 , 남순란 , 이혜상 , 김성희 , 문혜경 , 주세영 Tong Kyung Kwak , Eun Soon Rew , Soon Ran Nam , Hye Sang Lee , Sung Hee Kim , Hye Kyung Moon , Se Young Joo
DOI:
Abstract
The objectives of the study were to provide the basis for nutrition education for consumers so that they could select nutritious and balanced fast foods and to promote menu items for fast foods franchisors by addressing nutrition and health. Nine franchisors(3 hamburger, 3 noodles and 3 chicken) were surveyed in terms of their nutritional concern for product development, and 360 consumers were interviewed at 36 fast food chains to assess their perceptions of nutrient adequacy of fast foods. The taste of foods was being addressed most when developing menu items in surveyed franchisors but nutrition and variety of menu were being considered least. Hamburger chain franchisors showed greater nutritional concerns in promoting menu items than noodles or chicken chain restaurants. Their nutritional concerns include utilization of nutritional information as promotion of menu item, providing nutrition information of menu item to consumers, and evaluating nutritional balance of their menu items. As a result of INQ evaluation of combined fast food selected by consumers for a meal, the desirable case of both nutritious and adequate in calorie was 14.7%, nutritious but lack in calorie was 44.1%, adequate in calorie was 24.5%, and undernutritious and lack in calories was 21.6%. 45.7% of snack selected by consumers had more calories than needed for a meal.
Key Words
Scientific study for the Standardization of the Preparation Methods for Kyongdan (2) - for the focus on the volume of water and number of kneading - 경단조리법의 표준화를 위한 조리과학적 연구 (2) - 첨가하는 물의 양과 반죽횟수를 중심으로 -
윤서석 , 김기숙 , 한경선 Seo Seock Yoon , Ki Sook Kim , Kyoung Sun Han
7(3) 47-52, 1991
Title
Scientific study for the Standardization of the Preparation Methods for Kyongdan (2) - for the focus on the volume of water and number of kneading - 경단조리법의 표준화를 위한 조리과학적 연구 (2) - 첨가하는 물의 양과 반죽횟수를 중심으로 -
윤서석 , 김기숙 , 한경선 Seo Seock Yoon , Ki Sook Kim , Kyoung Sun Han
DOI:
Abstract
Oyster (Crassostrea virginica) and Weakfish (Cynoscion regalis) were stored at 6, 0, -4 and -20℃ for up to 45 days and examined for changes in microflora. Aerobic plate counts (incubated at 21℃) were performed at selected times during storage and 495 isolates (255 isolates from oyster and 240 isolates from Weakfish) were randomly selected from the plates during the storage. Before the storage of the fishes, viable counts of oyster were 4.9×10^5 CFU/g of meat and those of Weakfish were 1.5×10^4 CFU/㎠ of skin. Microflora of oyster before storage, the major isolates identified as Pseudomonas spp. (67%) and Vibrio spp. (20%). Pseudomonas III/IV-H and Flavobacterium/Cytophaga were predominant genus in the microflora of oyster during cold storage at 6, 0, -4 and -20℃. The composition of the microflora of Weakfish before storage, Acinetobacter (40%) and Moraxella (33%) were the major species, with Pseudomonas and Vibrio constituting a small percentage of the total isolates. The microflora shifted to predominantly Pseudomonas spp. during storage at 6, 0 and -4℃, making up from 60 to 100% of isolated strains. During frozen storage, the percentage of isolates identified as Moraxella increased to 40-60% of the total isolates. During cold storage, halophilic bacteria (Pseudomonas III/IV-H and Vibrio) were predominant in oyster while nonhalophilic bacteria (Pseudomonas III/IV-NH and Moraxella) were predominant in Weakfish. Vibrio spp, were higher in oyster than in Weakfish. Listeria spp. were not isolated but unidentified β-hemolytic bacteria were islolated from both of the fishes during cold storage.
Key Words
A Comparison Study on Functional Properties of Mungbean Protein and Chemically Modified Mungbean Protein 분리 녹두 단백질과 이를 화학적으로 수식화한 단백질간의 식품학적 기능성 비교
손경희 , 민성희 , 박현경 , 박진 Kyung Hee Sohn , Sung Hee Min , Hyun Kyung Park , Jin Park
7(3) 53-59, 1991
Title
A Comparison Study on Functional Properties of Mungbean Protein and Chemically Modified Mungbean Protein 분리 녹두 단백질과 이를 화학적으로 수식화한 단백질간의 식품학적 기능성 비교
손경희 , 민성희 , 박현경 , 박진 Kyung Hee Sohn , Sung Hee Min , Hyun Kyung Park , Jin Park
DOI:
Abstract
This study was carried out in order to investigate the change of protein functionalities such as foaming and emulsifying properties by succinylation of protein isolates. Succinylated and unsuccinylated munghean protein isolates were tested for finding out the effects of pH, heat treatment and sodium chloride concentration on the solubility, emulsion capacity, emulsion stability, foaming capacity, and foam stability. The results are summarized as follows: 1. Succinylation enhanced the solubility of MPI except at pH 4.5. When heated, succinylation greatly increased the solubility of succinylated MPI above 60℃. With the addition of NaCl, succinylation increased the solubility of MPI at acidic condition. 2. Emulsion capacity of succinylated MPI showed the lowest value at pH 7 and higher values at acidic and alkaine condition, when succinylated MPI was heated, emulsion capacity showed the highest at 80℃. With NaCl was added, emulsion capacity of succinylated MPI lincreased at pH 7, 9 or 11 decreased at pH 3 except addition of 1.0M NaCl. 3. Emulsion stability of MPI and succinylated MPI showed the highest at pH 4.5. Succinylation enhanced the emulsion stability of MPI at acidic condition. 4. The foaming capacity of MPI was increased at pH 3, 7 or 9 by succinylation. 5. When heated, foam stability of MPI and succinylated MPI showed the highest at pH 4.5 and at pH 11, respectively. When heated, both proteins showed the highest stability at 100℃.
Key Words
Development in Computer Program for Standardized Quantitative Recipes in Military Services 국방 표준 식단 작성을 위한 전산화 프로그램 개발에 관한 연구
문수재 , 손경희 , 양일선 , 손춘영 , 김대엽 Soo Jae Moon , Kyung Hee Sohn , Il Sun Yang , Chun Young Sohn , Dae Yeup Kim
7(3) 61-68, 1991
Title
Development in Computer Program for Standardized Quantitative Recipes in Military Services 국방 표준 식단 작성을 위한 전산화 프로그램 개발에 관한 연구
문수재 , 손경희 , 양일선 , 손춘영 , 김대엽 Soo Jae Moon , Kyung Hee Sohn , Il Sun Yang , Chun Young Sohn , Dae Yeup Kim
DOI:
Abstract
The purpose of this study was to develop a computerized memu planning for military who need balanced diet for 365 days so that more effective and efficient food service can be provided. For this purpose, the evaluation of current military menu planning and production management system was carried out and the result was being applied to the computerized memu planning program which was being developed on this study. The contents of the computerized programs developed for this study were summerized as follows: 1) Programs for calculating nutrient value of foods and standarized meals. 2) Programs for outputing of meal table by a day or month. 3) Programs for outputing standardized recipes. 4) Programs for calculating nutrient value per day. 5) Programs for outputing one-serving, one hundred-serving size and price. 6) Programs for calculating average of nutrient value by monthly and yearly. 7) Programs for calculating average of the amount used for a year. The personal computer type IBM PC-AT was used for the development of the software for this programs. Also, a work performance file was made by using the DBase III plus package.
Key Words
Determination of Dietary Fiber Contents in Mushrooms 식용버섯 중 식이 섬유소의 함량 측정
임수빈 , 김미옥 , 구성자 Soo Bin Yim , Mi Ok Kim , Sung Ja Koo
7(3) 69-76, 1991
Title
Determination of Dietary Fiber Contents in Mushrooms 식용버섯 중 식이 섬유소의 함량 측정
임수빈 , 김미옥 , 구성자 Soo Bin Yim , Mi Ok Kim , Sung Ja Koo
DOI:
Abstract
Recent epidemiological observations suggested beneficial effects of dietary fiber on man`s health. The obsective of this study was to obtain the dietary fiber reference data of mushrooms. The dietary fiber contents of six different mushrooms (Cornellus edodes, Auricularia auriculajudae, Gyrophora esculanta, Agaricus bisporus, Pleurotus ostreatus, Collybia velutipes) were analyzed by Southgate method, modified neutral detergent fiber (NDF) method and Food Research Institute (FRI) method. Duplicate sample were used for each determination. The mean values of total dietary fiber by Southgate method, modified NDF method and FRI method were respectively 20.08±1.45g/100g dry weight, 20.24±1.85g/100g dry weight and 27.5±2.70g/100g dry weight. The mean values of all mushroom samples by FRI method were significantly different from the mean values of the samples by modified NDF method and Southgate method. However, there was no difference in the mean values of the samples between modified NDF method and Southgate method. By Southgate method, total dietary fiber of mushrooms composed of 1.7-3.1% soluble fiber, 47.0-66.6% hemicellulose, 28.4-57.7% cellulose and 0.9-3.3% lignin. By modified NDF method, total dietary fiber of mushrooms composed of 61.8-79.1% hemicellulose, 5.4-32.9% cellulose and 4.5-15.5% lignin. Therefore, dietary fiber contents of mushrooms were mainly hemicellulose. Our values for total dietary fiber for six mushrooms were 2∼4 times higher than crude fiber in textbook.
