Nitrogenous Constituents in the Extract of Crabs caught in the Korean adjacent Sea 한국 근해산 주요 게 종류의 함질소엑스분에 관한 연구
한영실 Young Sil Han , 이동수 Dong Soo Lee , 김순임 Soon Im Kim , 김두상 Doo Sang Kim , 변재형 Jae Hyeung Pyeun
12(4) 469-480, 1996
Title
Nitrogenous Constituents in the Extract of Crabs caught in the Korean adjacent Sea 한국 근해산 주요 게 종류의 함질소엑스분에 관한 연구
한영실 Young Sil Han , 이동수 Dong Soo Lee , 김순임 Soon Im Kim , 김두상 Doo Sang Kim , 변재형 Jae Hyeung Pyeun
DOI:
Abstract
Nitrogenous constituents in the extract of 3 species of raw and boiled crabs, tenner crab (Chionoecetes opilio elongatus), horsehair crab (Erimacrus isenbecki), and blue crab (Portunus trituberculatus) caught in the Korean adjacent sea, were analyzed and compared their compositions with the sex and the tissues, body meat, leg meat, and viscera. The crabs contained about 3% of the extractive nitrogenous constituents in the tissues, meat and viscera. The free amino acid compositions were commonly featured a high content of arginine, taurine, proline, and glycine regardless of the differences in species and tissues. Free amino acids and quarternary bases were greatly increased in hot water extraction while nucleotides were slightly diminished. Glycine betaine and trimethylaminoxide were accounted for above 30% of the total extractive nitrogenous constituents. Arginine, taurine, proline, glycine, glycine betaine, and trimethylaminoxide which abundant in the meats and viscera of the crabs were estimated to geatly contribute directly or indirectly toward appearing the characteristic crabs taste.
Key Words
Study on the Preparation of Kochujang with Utilization of Retrogradated Starch food 노화된 전분식품을 이용한 고추장 제조에 관한 연구
차은정 Eun Jeung Cha , 김경자 Kyung Ja Kim
12(4) 481-486, 1996
Title
Study on the Preparation of Kochujang with Utilization of Retrogradated Starch food 노화된 전분식품을 이용한 고추장 제조에 관한 연구
차은정 Eun Jeung Cha , 김경자 Kyung Ja Kim
DOI:
Abstract
This study was compared with conventional kochujang and the preparation of saccharification kochujang with the utilization of waste cooked rice, rice cake, bread. Saccharification kochujang tested to estimated the pH, reducing sugar and changes of organic acid contents, sensory evaluation during the aging at 60 days. Moisture content were increased about 8∼10% and crude fat contents were decreased about 20∼40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.
Key Words
Analysis on the Contents of Histamine in Korean Foods 한국 상용 식품중의 히스타민 함량에 관한 연구
차은정 Hae Won Nam , 남혜원 Ki Wan Lee , 이기완 Choon Ok Myung , 명춘옥 Jae Seong Rhee , 이재성 Yang Cha Lee , 이양자 Chein Soo Hong , 홍천수
12(4) 487-492, 1996
Title
Analysis on the Contents of Histamine in Korean Foods 한국 상용 식품중의 히스타민 함량에 관한 연구
차은정 Hae Won Nam , 남혜원 Ki Wan Lee , 이기완 Choon Ok Myung , 명춘옥 Jae Seong Rhee , 이재성 Yang Cha Lee , 이양자 Chein Soo Hong , 홍천수
DOI:
Abstract
The purpose of this report is to present a list of Korean foods containing histamine, that is known to cause food allergy and chronic urticaria. For the measurement of histamine in foods, the application of spectrofluorimeter is used. Among the food groups, sea foods (mackerel, pacific saury, spanish mackerel, anchovy, hair tail, tuna) contain most high amount of histamine, and the contents of see weeds (sea mustard, laverare) are also high. Milk and milk products (mozzarella cheese, yogurt) contain more histamine than animal meats. Plant foods like cereals, vegetables or fruits contain much less histamine than other food groups, except spinach. The contents of dried sesame, sesame oil, and mugicha, green tea, ginseng tea, mayonnaise, tomato ketchup are relatively high. This paper will be used as a fundamental guideline in planning dietary management of allergy and for the operational plans for the future nutrition education intervention. Because the foods rich in histamine may cause allergy-like syptoms, it may be required to label the foods containing histamine.
Key Words
Antioxidant Activity of Soybean Extracts by Mixed Solvents Ethanol - Water and Methanol - Water 에탄올 - 물과 메탄올 - 물 혼합 용매를 이용한 대두 추출물의 항산화 효과
김지영 Jee Young Kim , 맹영선 Young Sun Maeng , 이기영 Ki Young Lee , 이성택 Sung Taek Lee
12(4) 493-498, 1996
Title
Antioxidant Activity of Soybean Extracts by Mixed Solvents Ethanol - Water and Methanol - Water 에탄올 - 물과 메탄올 - 물 혼합 용매를 이용한 대두 추출물의 항산화 효과
김지영 Jee Young Kim , 맹영선 Young Sun Maeng , 이기영 Ki Young Lee , 이성택 Sung Taek Lee
DOI:
Abstract
The effective extraction of antioxidative substances from soybeans was studied by the mixed solvents of methanol or ethanol with water at 30℃ and 85℃. At accelerated peroxidation condition, POV (peroxide value) of soybean oil and TBARS (thiobarbituric acid reactive substances) value of egg yolk liposome with extracts added, were applied for the evaluation of antioxidative activity of the extracts. In the peroxidation of soybean oil, antioxidative substance of soybeans was extracted more effectively by methanol and at higher temperature 85℃, and the deffated and roasted soybean extract (DRS) showed higher antioxidative activity. But in the peroxidation of egg yolk liposome, methanol extract from the roasted soybeans (ROS) showed higher activity.
Key Words
A Study on the Development of Facilities for Preservation of Kimchi 김치 저장 용기 개발에 관한 연구
안명수 Myung Soo Ahn , 이진영 Jin Young Lee
12(4) 499-505, 1996
Title
A Study on the Development of Facilities for Preservation of Kimchi 김치 저장 용기 개발에 관한 연구
안명수 Myung Soo Ahn , 이진영 Jin Young Lee
DOI:
Abstract
The facillities for Kimchi preservation were investigated in order to develop the taste, flavor and commercial quality of Kimchi during fermentation. Four kinds of facillities used for this experiment were PP (Polypropylene), PS (Polystyrene), PPC (Polypropylene + ceramic) and PPP was selected newly and laminated of three layers with PETG (Polyester G), PS (Polystyrene) and PETG. The change of total number of lactic acid Bacteria, pH, acidity, color, gas contents and free internal volume of package were measured for the Kimchi packaged by 4 facillities during 6 days fermentation at 15℃. The total No. of lactic acid Bacteria within the Kimchi in the PPP facillity was more and remained longer time (120 hrs.) than other Kimchi in the PP, PS and PPC facillities. Also the pH of all Kimchi were decreased to pH 4 within 72 hrs. and the pH of Kimchi in the PPP facillity was kept as pH 4 for 120 hrs., so that was shown to be decreased more dully than others. In case of Kimchi in the PPP facillity, the color was retained better, CO₂contents was lower similar to PPC facillity, and swelling degree of free internal volume was higher than others. By the sensory evaluation, the Kimchi in the PPP facillity represented as better than others for color, flavor, texture and total preferences until 48 hrs. fermentation. And the PPP facillity is transparent, so these will be selected and confirmed more easily, also PPP facillity is so hard to endure the swelling pressure of internal gas. Therefore it is thought that the PPP facillity used as Kimchi package will be desirable for better taste, flavor, and commercial quality.
Key Words
Stability of Betanine Extracted from Opuntia ficus - indica var. Sabolen 선인장 붉은 열매에서 추출한 Betanine 색소의 안정성
정미숙 Mi Sook Chung , 김경희 Kyung Hee Kim
12(4) 506-510, 1996
Title
Stability of Betanine Extracted from Opuntia ficus - indica var. Sabolen 선인장 붉은 열매에서 추출한 Betanine 색소의 안정성
정미숙 Mi Sook Chung , 김경희 Kyung Hee Kim
DOI:
Abstract
The stability of prickly pear color as affected by pH, metal ions, sugar and acids was studied. The color of prickly pear was most stable at pH 4 and 5. Metal ions (Fe, Cu) at a level of 100 ppm caused a decrease in stability compared to that of the control, whereas pigment of prickly pear was stable at 100 ppm of Sn ion. And the color of prickly pear was stable at 0.15 M fructose. Both 100 and 500 ppm ascorbic acid had the greatest effect on stability, while citric acid, phosphoric acid and tartaric acid had no effect on stability compared to that of the control. Based on the data presented, it was concluded that under selected conditions prickly pear pigment should find application as natural food colorants.
Key Words
Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - 4 . Study on the Physicochemical and Sensory Characteristics of Glutinous Indian millet Noti - 노티의 재료에 따른 이화학적 , 관능적 및 기계적 특성 연구 - 제4보 ; 차수수 노티의 이화학적 , 관능적 및 기계적 특성 연구 -
임희정 Hee Jung Lim , 염초애 Cho Ae Yum
12(4) 511-521, 1996
Title
Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - 4 . Study on the Physicochemical and Sensory Characteristics of Glutinous Indian millet Noti - 노티의 재료에 따른 이화학적 , 관능적 및 기계적 특성 연구 - 제4보 ; 차수수 노티의 이화학적 , 관능적 및 기계적 특성 연구 -
임희정 Hee Jung Lim , 염초애 Cho Ae Yum
DOI:
Abstract
This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was maintained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.
Key Words
Quality Characteristics of Nochies Saccharified by Amylases from Various Sources 효소원을 달리한 노치의 품질 변화
이종미 Jong Mee Lee , 윤희정 Hee Jeong Yoon
12(4) 522-526, 1996
Title
Quality Characteristics of Nochies Saccharified by Amylases from Various Sources 효소원을 달리한 노치의 품질 변화
이종미 Jong Mee Lee , 윤희정 Hee Jeong Yoon
DOI:
Abstract
The present study was conducted to investigate quality characteristics of Nochi made with malted barley flour with (C1) and without hull (C2), comparing with Nochi that was treated with different sources of commercial amylases. There was higher level of moisture content (18.4%) in Nochi treated with fungal α-amylase (FU) comparing with the other Nochi samples. However, Nochi that was treated with bacterial α-amylase and β-amylase (BA-β) had the lowest level of moisture content (11.2%). Nochi samples which were treated with thermostable α-amylase and fungal α-amylase(TE-FU) were different from traditional Nochi samples in mechanical characteristics. According to the results of sensory evaluation, C1 was similar to C2 except in cohesiveness and malt flavor. TE-FU and BA-β were not different from traditional Nochi in cohesiveness, sweetness and overall desirability.
Key Words
Isoflavone Contents in Some Varieties of Soybean and on Processing Conditions 콩의 종류와 가공 조건에 따른 isoflavone 의 함량 변화
문보경 Bo Kyung Moon , 전기숙 Ki Suk Jeon , 황인경 In Kyeong Hwang
12(4) 527-534, 1996
Title
Isoflavone Contents in Some Varieties of Soybean and on Processing Conditions 콩의 종류와 가공 조건에 따른 isoflavone 의 함량 변화
문보경 Bo Kyung Moon , 전기숙 Ki Suk Jeon , 황인경 In Kyeong Hwang
DOI:
Abstract
Genistein (G), and daidzein (D), the major isoflavones, were analyzed in 14 varieties of Korean soybean and various processed soybean products by using high performance liquid chromatography. Isoflavone contents (G+D) were greatly variable among varieties ranged from 308.2 ㎍/g to 1,134.2 ㎍/g and highest in Danyopkong and Jinpumkong. Among hypocotyl, cotyledon and hull of soybean the concentration of the isoflavone (G+D) in the hypocotyl was highest ranged from 2,971.7 ㎍/g to 5,704.9 ㎍/g. The distributions of genistein and daidzein were also different in hypocotyl, cotyledon and hull. Higher ratio of daidzein to genistein (D/G) was found in the hypocotyl (4-12) compared to cotyledon and hull (0.1-4). Isoflavone (G+D) contents of soymilks (Sinpaldal#2, Eunhakong) prepared at 16 hour hydration were decreased to 1.1-1.2 times compared with that at 8 hour hydration. Commercial soymilks contained much lower isoflavone (G+D) than laboratory soymilks. Soybean curd (Eunhakong) prepared with MgCl₂showed higher isoflavone (G+D) contents than that with CaSO₄. But these values of two different soybean curds made at laboratory were similar to those of 3 commercial curds. The concentration of the isoflavones in soybean sprout separated with 3 parts revealed highest in the head and lowest in the stem. Compared with non-fermented soybean foods the fermented soybean products, Kochujang and soybean paste, Duen Jang, showed very low contents of isoflavone (G+D), 2.8-3.0 ㎍/g, 35.9-63.6 ㎍/g respectively.
Key Words
Effects of Dipping and Preheating Treatments on Susceptibility to Browning of Potato Slices During Cold Storage 침지용액과 예열 처리가 감자 슬라이스의 냉장 중 갈변정도에 미치는 영향
정현미 Hyoun Mi Chung , 이귀주 Gui Chu Lee
12(4) 535-540, 1996
Title
Effects of Dipping and Preheating Treatments on Susceptibility to Browning of Potato Slices During Cold Storage 침지용액과 예열 처리가 감자 슬라이스의 냉장 중 갈변정도에 미치는 영향
정현미 Hyoun Mi Chung , 이귀주 Gui Chu Lee
DOI:
Abstract
Potato slices were dipped in solution of 2% CaCl₂and 1% chitosan or preheated in each of these solutions for refrigeration for 4 weeks at 5℃. Changes in L value, content of total phenol and chlorogenic acid and polyphenol oxidase activity were determined. During refrigeration, it was found that L values of potato slices treated with CaCl₂(CaPS) and those treated with chitosan (ChPS) increased. Contents of total phenol and chlorogenic acid of potato slices decreased, While potato slices preheated in CaCl₂solution (HCaPS) showed much decreases. And polyphenol oxidase (PPO) activity of potato slices decreased except CaPS and decreases in PPO activities were much larger in preheated potato slices. From these results, of those treatments used, chitosan treatment combined with preheating have shown to be effective to control enzymatic browning of potato slices during refrigeration.
Key Words
A Study of Retort - pouch Soybean Paste Pot Stew Retort - pouch 된장찌개 품질에 관한 연구
김경자 Kyung Ja Kim , 강정희 Jung Hee Kang
12(4) 541-546, 1996
Title
A Study of Retort - pouch Soybean Paste Pot Stew Retort - pouch 된장찌개 품질에 관한 연구
김경자 Kyung Ja Kim , 강정희 Jung Hee Kang
DOI:
Abstract
This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T₁: garlic 2%, T₂: ginger 1%, T₃: red-pepper 2%, T₄: garlic 2%＋ginger 1%) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort-pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T₁sample. 3) There was a slowly increase of TBA value during the first 5∼7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0% level tended to lower TBA values.
Key Words
Sensory Characteristics of White and Black Sesame Gruels with Different Mixing Ratio and Decortication 깨의 함량과 전처리에 따른 깨죽과 흑임자죽의 기호도 연구
김진숙 Jin Sook Kim , 손정우 Jung Woo Sohn , 염초애 Cho Ae Yum
12(4) 547-556, 1996
Title
Sensory Characteristics of White and Black Sesame Gruels with Different Mixing Ratio and Decortication 깨의 함량과 전처리에 따른 깨죽과 흑임자죽의 기호도 연구
김진숙 Jin Sook Kim , 손정우 Jung Woo Sohn , 염초애 Cho Ae Yum
DOI:
Abstract
The purpose of this study was to invesitage the optimum cooking method, which ingridients mixing ratio, and decortication of white and black sesame gruels, were examined by sensory and mechanical tests. As the results of sensory evaluation for the decortication white and black sesame gruels with the levels of 50, 100, 150, and 200% sesame per rice 100g, the flavor, nutty taste, and the overall preference were increased with the increase of sesame add. The gruel which made with decorticated sesame roasting for 7 minutes was preferable. The gruels 150% decorticated white and black sesame roasted 7 min had better overall preference. In the mechanical measurement for the white sesame gruels, L value tended to be decreased, while `a` and `b` values as well as viscosity tented to be increased as the sesame ratio and roasting time increased. In black sesame gruels, L value tended to be decreased, while `a` and `b` values as well as viscosity tended to be increased when sesame ratio was increased. In correlation between sensory evaluation and mechanical measurement of the white and black sesame gruels, color, flavor, nutty taste of sensory evaluation were correlated with the mechanical measurement. The optimal material mixing ratio for gruels was rice 100 g, white and black sesame 150 g, and water 1075 g.
Key Words
Physicochemical Properties of Nonwaxy and Waxy Brown Rice Flour 현미멥쌀가루와 찹쌀가루의 이화학적 특성
김경애 Kyung Ae Kim
12(4) 557-561, 1996
Title
Physicochemical Properties of Nonwaxy and Waxy Brown Rice Flour 현미멥쌀가루와 찹쌀가루의 이화학적 특성
김경애 Kyung Ae Kim
DOI:
Abstract
Physicochemical properties of nonwaxy (Dongjin byeo) and waxy (Sin-seunchal byeo) brown rice flour were investigated. The proximate composition of nonwaxy brown rice flour was 7.02% of protein, 1.14% of ash, 3.2% of lipid and that of waxy brown rice was 7.74% of protein, 1.48% of ash, 4.83% of lipid. X-ray diffraction patterns were A types, and relatives crystallinity of nonwaxy brown rice flour was higher than that of waxy brown rice flour. Swelling power and solubility increased with the increase of temperature, waxy brown rice flour showed higher than nonwaxy rice flour until 70℃, but lower after 80℃. The gelatinization temperature, breakdown and consistency of nonwaxy brown rice flour by amylogram were higher than those of the waxy brown rice flour but setback was same. The initial gelatinization temperature and the enthalpy of nonwaxy brown rice flour by DSC were higher than those of the waxy brown rice flour.
Key Words
A Comparison of the Effects of a Prescribed Weight Control Program and Fad Diets on Obese Adults 비만 성인을 대상으로 한 weight control program 과 fad diets 의 효과 비교
임숙자 Sook Ja Lim , 노성윤 Sung Yoon Rho
12(4) 562-570, 1996
Title
A Comparison of the Effects of a Prescribed Weight Control Program and Fad Diets on Obese Adults 비만 성인을 대상으로 한 weight control program 과 fad diets 의 효과 비교
임숙자 Sook Ja Lim , 노성윤 Sung Yoon Rho
DOI:
Abstract
A weight control program has been prescribed to investigate its effects on weight reduction of obese adults. The prescribed weight control program has been followed by 4 overweight adults and fad diets has been followed by 6 overweight adults for 3 to 7 months. The prescribed weight control program was basically the low calorie diet (1,500∼1,800㎉ per day) and nutrition education was applied to enhance its effects. Fad diets were chosen among the fashionable diets and they were "apple diet`, "yogurt diet`, and "Lee Hijae diet`. Anthropometric measurements, biochemical parameters, and percent of body fat were measured after the respective period of weight control program. Body weight was significantly (p < 0.01) reduced and the rate of obesity was also significantly lowered with the prescribed weight control program while the body weight and rate of obesity were not changed with the fad diets. Weight loss from the prescribed weight control program also led to the change of total cholesterol levels while LDL-cholesterol, HDL-cholesterol, triglyceride were not significantly changed. Nutrition education and counseling of the weight control subjects induced more weight loss and better food behavior. It is suggested that a weight loss program should be based on the low calorie diet with the well-planned nutrition education. The fashionable diets were attractive for a short time period in weight reduction but the rapid weight gain was noticed right after the diets ceased.
Key Words
Moisture - dependent Gelation Characteristics of Nonfish Protein Affect the Surimi Gel Texture 수분에 의존하는 단백질의 특성이 어묵의 조직에 미치는 영향
정강현 Kang Hyun Chung , 이종민 Chong Min Lee
12(4) 571-576, 1996
Title
Moisture - dependent Gelation Characteristics of Nonfish Protein Affect the Surimi Gel Texture 수분에 의존하는 단백질의 특성이 어묵의 조직에 미치는 영향
정강현 Kang Hyun Chung , 이종민 Chong Min Lee
DOI:
Abstract
The moisture-dependent gelation characteristics of five different proteins are evaluated to understand the modification of gel strength when they are added in surimi gel. Compressive force and penetration force of protein gels gradually decreased with increase of moisture level, with showing markedly decrease at certain point of moisture level called critical moisture level. The critical moisture level for gelation of SPI-1, SPI-2, EW, WPC and LA were 79.4%, 81.6%, 91.4%, 87,8% and 84.7%, respectively. Beyond this critical level of water, protein gel matrix begins to lose its water binding and structural integrity. The moisture that was not retained by a protein was available to diluting the protein matrix and eventually weakened the overall gel strength. EW and MPI showed higher water retention than those of SPI, WPC and LA. The compressive force of SPI, WPC and LA-incorporated surimi gel at the varying moisture levels strongly correlated with the amount of water retained at corresponding moisture level within those protein (r=0.99).
