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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 6, Issue 4 - Dec 1993
Volume 6, Issue 3 - Sep 1993
Volume 6, Issue 2 - Jun 1993
Volume 6, Issue 1 - Mar 1993
Selecting the target year
Characteristics of Koji Molds Isolated from Koji-Starters for Brewing in Korea and Japan
The Korean Journal of Food And Nutrition, volume 6, issue 1, 1993, Pages 1~7
19 Samples of koji-starters using in brewing were collected from Korea and Japan, and then 31 strains of koji-molds were isolated from them. After Identification of the Isolate, rice koji was made with each strains, and its saccharogenic activity, dextrogenic activity, proteolytic activity, acid Producing ability, browning reaction and flavor were tested. Among 31 strains of isolates, 10 strains were Identified as Asp nwamori var. kawachii, 18 strains as Asp. oryzae, 3 strains as Asp. usamii mkt. shirousamii. The koji-starters made in Korea were composed of single species of koji-mold with same strain, but those made in Japan were composed of the mixture of different two species or the mixture of different 2 ∼4 strains in same species. Judging from amylolytic and proteolytic ability by species, Asp. awamori var. kawachii H1, I1 and 11, Asp. owsae J2, L2, M2, P3 and P4, and Asp. usamii writ. shirousamii S1 were better than the others. Mold strains isolated from Korean koji-starters were much lower in amylolytic or proteolytic activity than those from Japanese koji-starters. The typical characteristics for the 3 species of koji-molds were that Asp. awamori var. kawachii was strong in acid producing ability, but week in amylolytic and proteolytic ability, that Asp. owzae had strong amylolytic activity and good aroma, but produced little amount of acid, and that Asp. usamii mut. shirousamii had strong Proteolytic activity but some off-flavor.
Availability of Alkaline ionic Water as a Cooking Water
O, Seung-Hui ; Ha, Tae-Ik ; Jang, Myeong-Ho ;
The Korean Journal of Food And Nutrition, volume 6, issue 1, 1993, Pages 8~15
We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.
A Bibliographical Study on Namul of Koryo and Chosun Dynasty
The Korean Journal of Food And Nutrition, volume 6, issue 1, 1993, Pages 16~24
The "Namul" is a Korean common vegetable food composed of edible young leaves and soft stalks of wild plants or cultivating vegetables and treated with traditional condiments. It has been widely used as not only a regular diet but seasonal foods or special ceremonial foods. In this thesis, the kinds of edible plants for namul were philologically approached by books published in Korea from Koryo to Chosun dynasty. The first historical record about cultivated vegetable as food in Korea was a garlic and a gourd in
. According to numerous records, edible wild plants might have played an important part as food resources, since they have variable edible portions as famine relief foods. Four kinds of namul were first introduced in Koryo age, but in Chosun dynasty over eighty kinds were recorded. The root of ballonflower and white radish were most commonly used for raw namul and bamboo shoot and squash for boils ones. Most kinds of namul were introduced in
influenced by pragmatism in later half period of Chosun. The chronic state of famine in later half period of Chosun caused to introduce various edible wild vegetables, and had greatly influenced on the Korean people to acquire vegetarian food habits and to favor salty taste. It seems to need a further study on recent nutritional problems including dietary fiber.ary fiber.
An Investigation of Obesity, Anemia and Food-life- attitude for the Middle Aged Persons in Kimchun
The Korean Journal of Food And Nutrition, volume 6, issue 1, 1993, Pages 25~30
This study was done to investigate the correlation between food-life-attitude and anemia as well as obesity. 154 people living in Kimchun in the forties or fifties were selected for this study as subjects from January to February, 1991. The data analysis was made by way of frequency, percentage, X, SD and pearson correlation using SAS package of PC. The summarized results were as follows. The survey on food-life-attitude showed that 32.5% of the subjects had a good attitude. The average score of the subject's food-life-attitude was 31.3. 34.4% of the subjects were obesity. The significant items positively correlated to obesity were a regular breakfast, the settled amount of meal intake, concerns about food combination, an effort to correct an unbalanced diet, the presence of remained meal, an appetite, a diet considered to health, the use of instant foods and daily intakes of green-yellow vegetables, protein foods and seaweeds. 9.1% of the subjects were anemia. The significant items positively correlated to anemia were an effort to correct an unbalanced diet, a sweet meal, an appetite, attentions to food additives, a diet considered to health, the use of instant foods, daily intakes of green-yellow vegetables and seaweeds and a regular meal.
Qualify Changes of Concentrated Strawberry Pulp during Frozen Storage
The Korean Journal of Food And Nutrition, volume 6, issue 1, 1993, Pages 31~36
Strawberry pulp was separated into serum and insoluble pulp by centrifugation and the serum was concentrated in vacuo to five folds at 55~58
and 30~60mmHg. Concentrated strawberry pulp was prepared by mixing of concentrated serum and insoluble pulp. To evaluate the quality changes of straw-berry pulp, color, physicochemical and sensory properties were analyzed after concentration and during 18 weeks storage at -18'2. The results obtained from the study were as follows : during 18 weeks storage at - l8
, soluble solid, browning, reducing sugar content were increased and total anthocyanin, vitamin C, apparent viscosity were decreased. The result of sensory evaluation indicated that texture of concentrated pulp was inferior to that of control but flavor, color intensity and overall acceptance were not different from each other.
Immunological Gharacterization of Inositol(1,4,5) triphosphate 3-Kinase in Rat Tissues
The Korean Journal of Food And Nutrition, volume 6, issue 1, 1993, Pages 37~46
Brain, heart, liver, lung, kidney and thymus etc. 12 organs were removed and homogenized from Dawley-Sprague rats after suffocation. After fractionation of the tissue cytosols, enzymatic activities of the key enzymes in metabolic inositol phosphates cycle, PLC, IPSK and Ins(1,4,5) P35-phosphatase, were measured respectively. Hybridoma monoclones producing anti-lP3K murine monoclonal antibodies were obtained by the fusion of SP2/Ag 0-14 and spleen cells of mouse immunized with purified 53KDa IPSK, screening and cloning procedures. 18 cloned hybridoma cells were obtained, background due to nonspecific binding was very low with 10 clones. These Abs were purified from ascitic fluids by using affi-gel 15, and determined subtype of Abs. When immunoreactivities for rat tissues IP3K were exercised by adding the mixed Abs of 19Gl and 19G2b, they showed an overall similarity with noncompetitive inhibition. Brain tissue has high sensitivity for anti-lP3K Ab, whereas heart tissue has very low activity. In kinetic parameters Km value was 1.58 mM and Vmx value was 5.41umol/min/ml, respectively Only one form of 40 KDa IPSK was detected in heart tissues, however rat brain contains at least three immunologically distinct IP3K (53, 51 and 40 KDa) in western blot analysis. Of them 53 KDa protein was major enzyme in enzymatic activity. Northern blot analysis with 32P-labeled CDNA probe which encodes 1.8 Kb IPSK gene was performed. These results suggest that IPSK are regulated at transcriptional level during rat tissue development.
Effects of Oleic Acid on the Autoxidation of Rice Bran Oil
The Korean Journal of Food And Nutrition, volume 6, issue 1, 1993, Pages 47~52
In the present study, an attempt was made to investigate the effect of oleic acid on the autoxidation of the commercial rice bran oil. Rice bran oil samples with oleic acid at 0.1, 0.3 and 0.5% level were kept at 45
for 40 days. The rate of autoxidation of each samples was estimated regularly on the basis of the changes of peroxide value, acid value, anisidine value and the fatty acid composition. The per oxide, acid and anisidine values of the rice bran oil with the oleic acid increased as compared with that of the rice bran oil without the oleic acid during the autoxidation. The induction period of the rice bran oil without the oleic acid, control was 19.8 days, while those of the rice bran oil with oleic acid at 0.1, 0.3 and 0.5% levels were 18.3 days, 16.8 days, and 15.5 days, respectively. In conclusion, it seemed that oleic acid acted as weak prooxidant when added at 0.1, 0.3 and 0.5% levels to the commercial rice bran oil.
Lactic Acid Bacteria and Human Health
The Korean Journal of Food And Nutrition, volume 6, issue 1, 1993, Pages 53~65