김미정 , 이혜수 Mee Jeong Kim , Hei Soo Rhee

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Abstract

For the purpose of supplying the information to improve the acceptability of soy paste as the condiment, we investigated the changes of free sugar, volatile and nonvolatile organic acids during improved soypaste fermentation. The results were as follows; Free sugars were increased in order of glc>xyl>ara>gal. Acetic, formic, butyric, and propionic acid in volatile organic acids were detected. And total contents were increased until 60 day. In 180 day, contents of volatile organic acids were high in order of acetic>propionic>butyric>formic. The contents of succinic and glutaric acid in nonvolatile organic acids were predominent and increased in order of succinic>glutaric>lactic. Tartaric>citric>malic acid were produced in the next order.

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김미정 , 이혜수 Mee Jeong Kim , Hei Soo Rhee

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Abstract

For the purpose of supplying the information to improve the acceptability of soy paste as the condiment, the changes of peptide were determined. The results were as follows; Average peptide length were decreased. It was 102 at 0 day, 15 at 10 day and 4.1 at 180 day. Peptide fraction were the same as in 60 day and 180 day. Low molecular weight peptide were not changed greatly during fermention. Peptide identified in 180 day fermentation were Ala-Ser, Gly-Glu, Glu-Ser, Asp-Glu, Asp-Tyr, Asp-Ala-Ser, Ala-Ser-Glu, Glu-Ser-Ala, and Ala-Lys-Met. In the characteristics of bitter peptide in 180 day fermentation, soy paste itself didn`t show bitter taste`, solvent extration fraction 1` showed bitter taste. After gel chromatography, fraction I, fraction II and fraction III were obtained and fraction II were bitter peptide of low molecular weight. After gel chromatography`, solvent extration fraction 2`(water extration) were divided into fraction IV, V, VI, VII and VIII. Fraction IV, V and VI showed bitter taste. Amino acids composition of the fractions showing bitter taste were like that; fr. I: Glu(Asp, Pro, Val, Ile or Leu)-Met fr. II: Pro-(Glu, Val, Phe)-Ile or Leu fr. IV: Glu-(Asp, Ala, Tyr, Leu of Ile)-Phe fr. V: Ala-(Met, Glu, Pro)-Ile or Leu fr. VI: Asp-(Phe, Ser, Gly)-Val

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김정옥 , 김종군 Jung Ok Kim , Jong Goon Kim

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In order to investigate the traditional value of Ewhaju (traditional wine) and to establish the brewing condition, studies on of traditional background and field inquiry were carried out. Scientific evaluation and possibility of revealation of Ewhaju were searched by the experiments of microbial and enzymatic properties of brewed Ewhaju and Nuruk by traditional method. In flora of microorganisms in Nuruk of Ewhaju, Aspergillus oryzae and Hansenula sp. were isolated, and, showed a level of 1.2X10^6 CHU/g, respectively but other microorganisms were not grown in diluted cultivation test. The α-and β-amylase activity of Nuruk were 30.74 and 34.4, respectively and their activities of two amylases were 19.28 and 18.8 at first stage of brewing, 21.21 and 19.80 at 100 day after brewing, and 20.25 and 19.90 at one year aged Ewhaju, respectively. The brewed Ewhaju could be remained with high quality long period without heat treatment or addition of preservatives, also, stored Ewhaju contains remarkably high activity of amylases which might contribute to digestion.

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김정옥 , 남상명 , 김종군 Jung Ok Kim , Sang Moung Nam , Jong Goon Kim

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Chemical composition was determined to evaluate the quality of traditional Ewhaju during brewing. The content of moisture, total sugar, reducing sugar, crude protein and crude ash of Ewhaju after the lapse of 20 days from brewing were 47.01%, 47.57%, 29.45%, 4.81% and 0.09%, respectively and free sugar composed with 28.07% of glucose and 1.30% of maltose compared with 17.43% of glucose in one year aged Ewhaju. Contents of minerals were Ca 4.8 ㎎%, Mg 9.2 ㎎%, K 33.0 ㎎%, Na 16.0 ㎎%, Mn 0.76 ppm, Fe 35.0 ppm, Zn 1.1 ppm, Cu 0.12 ppm, Cr 0.20 ppm and Pb 0.22 ppm and rarely changed during fermentation. Total amino acids were 4.23% immediately after brewing 4.54% after the lapse of 100 days. In change of amino acids, methionine and tyrosine slightly increased during fermentation. Total acid contents of Ewhaju at immediately after brewing, in the lapse of 100 days and aged one year were 0.25%, 2.16%, 3.70%, respectively and 0.05%, 0.72% and 1.04%, in volatile acid. The pH in Ewhaju remarkably decreased during fermentation; 6.1 at immediatly after brewing, about 3.9 at 100 days and 365 days fermentation.

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이진실 , 윤선 Jin Sil Lee , Sun Yoon

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This study was attempted to investigate the effects of enzymatic modification of milk protein with protease on functional properties. The selected functional properties were solubility, emulsifying activity (EA), emulsion stability(ES), foam expansion(FE), and foam stability(FS). These properties were measured from pH 3.0 to pH 8.0. The proteases used in this study were iaolated from Meju(fermemted soybean) and had specific activity of 250 units/㎎ protein at pH 7.0, 1600 units of protease was used for 1gr. of skim milk protein. Skim milk showed 30.5% degree of hydrolysis for 1hr. and 36.4% degree of hydrolysis for 3.5hrs. of protease treatment at pH 7.0. Solubility of native skim milk, control, 1hr. and 3.5hrs. groups were 3.37, 3.64, 10.21, 14.34% at pH 4.0 respcetively. The emulsifying activity of native skim milk, control, 1hr. and 3.5hrs. groups were 38.8, 42.0, 43.0, 46.7% at pH 4.0, respectively. Enzymatic modification resulted in the increase of solubility and emulsifying activity at pH 4.0. However at pH 5.0 emulsifying activity of 1hr. and 3.5hr. group were lower than native skim milk and control groups. 1hr. protease treatment was found to be most effective way of increasing foam expansion at pH 4.0 to 6.0. It was supported that, protease treated skim milk can be used to improve solubility, emulsifying activity, foam expansion at acid pH.

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오혜숙 , 이명희 , 문수재 Hae Sook Oh , Myung Hee Lee , Soo Jae Moon

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Replacement of sucrose with sugar alcohols in high methoxyl pectin(HMP) jellies were studied. HMP jellies were sweetened with 100% sucrose, 75% sucrose and 25% maltitol, 50% sucrose and 50% maltitol, and 50% sucrose, 25% maltitol, 12.5% sorbitol and 12.5% mannitol. The effect of sugar alcohols in HMP jellies were investigted. There was only slight differences in sweetness intersity in HMP jellies. Color(p<0.05), texture(p<0.01) and preference(p<0.01) of 100% sucrose jelly were significantly higher than other jellies sweetened with sugar and sugar alcohols mixtures. Hunter`s L(lightness), a(redness), b(yellowness) values of 100% sucrose jellies and jellies substituted with maltitol up to 25% were not signignificantly different. But as the ratio and the number of sugar alcohols used for substition were increased, L, a and b values had been lowered signigicantly(p<0.01). Instrumental characteristics of jelly texture were examined. Hardness of 100% sucrose jelly sweetened with sucrose and 3 kind of sugar alcohols were higher than others(p<0.05). As substitution ratio was higher, springiness and chewiness of HMP jellies were lowered(p<0.01). Springiness of HMP jellies indicated positive correlation with general acceptance of sensory scores at 5% significant level. Brittleness, gumminess and cohesiveness in all types of jellies were not significantly different.

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오혜숙 , 이명희 , 문수재 Hae Sook Oh , Myung Hee Lee , Soo Jae Moon

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The effect of sugar alcohols in the preparation of acceptable low methoxyl pectin(LMP) jellies were studied. Sensory scores analysis, Hunter`s color parameters and texture profile analysis using universal testing machine were performed. The composition of sweetness used in this study were 100% sucrose, 75% sucrose and 25% maltitol, 50% sucrose and 50% maltitol, and 50% sucrose, 25% maltitol, 12.5% sorbitol and 12.5% mannitol. LMP jellies with 100% sucrose showed the strongest sweetness among them. Other sensory characteristics of LMP jellies were regarded as same. Hunter`s value of lightness, redness and yellowness of 100% sucrose jellies and jellies substituted with maltitol up to 25% were not significantly different, but those of LMP jellies substituted with 50% sugar alcohols were higher(p< 0.01) than other 3 types of jellies. As substitution ratio was increased, springiness and chewiness were lower(p<0.01). Fracturability(p<0.01) and hardness(p<0.05) of jellies made of 100% sucrose and 75% sucrose and 25% maltitol showed higer value than the other jellies. Springiness of jelles sweetened with sucrose and 3 sugar alcohols was the highest(p<0.05). Replacement of sucrose by sugar alcohol did not influenced on gumminess and cohesiveness of LMP jellies.

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권혜순 , 염초애 Hye Soon Kwon , Cho Ae Yum

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This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicochemical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60∼90 is better than normal soybean oil as deep-frying oil.

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백숙은 Suk Eun Baek

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Abstract

The Crude ginerol from ginger was collected to investigate the possibility of application to food products as a natural antioxidant. The antioxidant activity of gingerols according to fatty acid composition of several oils, were examined by measuring peroxide value(POV). The induction period(IP) of fish oil, soybean oil, lard and palm oil was 5.0, 17.0, 38.4 and 57.6 hours respectively by measuring POV during storge at 85℃. The relative antioxidant effectiveness(RAE) of gingerol group was lard; 219, soybean oil; 176, fish oil; 160 and palm oil; 146%, while the RAE of BHT group was lard; 238, palm oil; 158, soybean oil; 132 and fish oil; 122%.

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배영희 Young Hee Bai

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Structural and textural characteristics of egg custard with 1.5% sodium chloride as salt or soused shrimp juice were investigated by SEM, texturometer and sensory evaluation.: 1. Egg custard without sodium chloride showed flat, crosslinkaged structure and no pores. ; but the addition of salt or soused shrimp juice developed much of round pores and smooth walls. 2. There were significant difference in hardness between without sodium chloride group and boiled soused shrimp juice group. 3. there were significant difference in appearance, taste and texture, but flavor and total acceptability did not showed significant difference in preference test. In discriminating test, swellness, softness, flavor, color, holes and hardness were important factors affecting the preference to determine the characteristics of egg custard.

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민성희 , 손경희 Sung Hee Min , Kyung Hee Sohn

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This study was carried out in order to study the effect of mungbean protein on quality characteristics of angel parfait. The foaming properties of mungbean protein was tested and angel parfait was made with mungbean protein. The results were as follows: 1. Foam expansion values of mungbean protein 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. 2. The foaming stability appeared the greatest value as protein concentration increased. But it was not significantly different over than 5% concentration. 3. The overrun of angel parfait made with munbean protein was significantly higher than that of made with soybean protein and sensory evaluation data presented that angel parfait made with mungbean protein was significantly higher than that of soybean protein.

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민성희 , 손경희 , 이영미 Sung Hee Min , Kyung Hee Sohn , Young Mee Lee

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This study was carried out to develop supplementary foods for infants and monthly feeding plans of five steps. The developed supplementary foods were divided into 3 stages. First stage was designed for the babies just beginning eat pureed vegetables and fruits. Second stage was combined the nutritional attributes of both vegetables and meat. Third stage was featured bite-sized pieces of tender meat and vegetables that appealed to the most mature tastes of babies. Feeding plans were divided into 5 steps according to their development. At 3 months, small amount of supplementary of smooth porridge can be introduced after a milk feeding each day. At 5 months, the quantity of supplementary foods can be gradually increased, and it can be given after 2 or 3 times of milk feedings. By being given different foods, infants will learn to become accustomed to new flavors at 7 months. At 9 months, the same types of additional foods are given at least 3 times a day after the milk feeds. Infants will be able to take most of the foods at 12 months, and it is important to give the infants solid foods after milk feedings at least 3 times a day.

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현영희 , 안명수 Young Hee Hyun , Myung Soo Ahn

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Two kinds of simple and interesterfying mixed rapeseed oil were prepared according to add 30%, 50% and 70% of coconut and palm oil, then the physicochemical properties such as the tedency of oxidation, foaming activity were investigated. The initial AV and POV of interesterifyung mixed rapeseed oils were higher than those of simple mixed oils, but the tendencies of oxidation were similar. The intial value of IV interesterfied rapeseed oils was added in simple mixed rapeseed oil, induction period were increased about 2.4∼4 times. Induction period of intereterifyng mixed oils added palm oil increased about 2∼3.2 times. While the foaming quantity of interesterifing mixed rapeseed oils with palm oil were lower about 28∼40% than those of the simple mixed rapeseed oils.

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김인숙 , 안명수 , 장대경 In Sook Kim , Myung Soo Ahn , Dae Kyung Jang

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Benzo(a)pyrene [B(a)P〕, one of the polycyclic aromatic hydrocarbons (PAHs) is known as a potent carcinogen. As lipid consumption increases recently, the toxic effect of overheated lipid foods and fats & oils were reported increasingly. In this study, the contents of B(a)P, other PAHs and rancidities of soybean oil were determined, and then the proper heating temperature, time and frequency were recommended, The work was carried out using soybean oil heated at 180±5℃, 200±5℃, and 300±5℃ for 50 hours. Acid Value(AV) and Conjugated Diene Value of samples were determined. The contents of B(a)P and other PAHs contents of all samples were masured by HPLC/UV method. The results obtained were as follows; Each content of PAHs in the fresh soybean oil was: Pyr 1.093, B(a)A 0.986, Ch 1.147, DMBA 1.082, B(e)P 0.664, Per 1.135, B(a)P 0.146, DBA 1.053, 3-MC 0.05㎍/㎏. When the soybean oil was heated at 180±5℃ for 10, 20, 30, and 50 hours, B(a)P contents in heated soybean oils were 0.391, 0.692, 0.451, and 0.372㎍/㎏ respectively. Acid value of them were 0.26, 0.26, 0.29, and 0.33, and conjugated diene value was 0.67, 0.76, 0.99, and 1.04, respectively. When the soybean oil was heated at 200±5℃ and 300±5℃ for 10, 20, 30, and 50 hours, B(a)P contents in soybean oil heated at 200±5℃ were 0.844, 0.512, 0.479 and 0.247㎍/㎏ respectively, Acid value 0.22, 0.21, 0.23 and 0.51 and CDNV 0.39, 0.49, 3.27, and 3.89. B(a)P contents in soybean oil heated at 300 5℃ were 0.466, 0.706, 0.607 and 0.247㎍/㎏ respectively, Acid value 0.47, 1.57, 3.90, and 6.42 and CDNV 0.65, 2.15, 3.00, and 3.88.

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이철호

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Abstract

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권석준 , 염혜원 , 이준식

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이숙영

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현영희 , 안명수

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김인숙 , 안명수 , 장대경

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이진미

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Abstract

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조유선 , 곽동경

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전유신 , 손경희

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