Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean journal of food and cookery science
Journal Basic Information
Journal DOI :
Korean Society of Food and Cookery Science
Editor in Chief :
Volume & Issues
Volume 10, Issue 4 - Nov 1994
Volume 10, Issue 3 - Aug 1994
Volume 10, Issue 2 - May 1994
Volume 10, Issue 1 - Feb 1994
Selecting the target year
Effect of Cooked Glutinous Rice Flour and Soused Shrimp on the Changes of Free Amino Acid, Total Vitamin C and Ascorbic Acid Contents during Kimchi Fermentation
Lee, Hyung-Ok ; Lee, Hye-June ; Woo, Soon-Ja ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 225~231
This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10
after they were previously fermented for 6 hours at 20
. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10
. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.
Texture Profiles of Frozen Cheese Pizzas and Effects of Heating in Microwave or Conventional Oven
Kim, Hye-Young ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 232~237
A Texture profile for frozen pizzas was developed and applied to a comparison of the texture of frozen pizzas heated by conventional and microwave ovens. The texture profile consisted of 29 attributes evaluated at the following five stages: visual and manual. lip feel, first bite, mastication, and swallowing. The microwave pizza tended to be more crisp, dry, and rough but less tender than the conventionally heated pizza. Separate evaluations of the center and edge portions showed differences only in top greasiness, wetness of sauce on palate, moisture release for both types of pizza suggesting that the separated evaluations were not necessarily required. The edge tended to be less greasy and moist than the center possibly because it is more susceptible to overcooking and subsequent drying out.
Flavor Profile of French Type Sald Dressings
Kim, Hye-Young ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 238~241
Flavor profiles on regular and low-calorie French type salad dressings were carried out in the two different temperatures(5
). Data collected through consensus discussion. Panelists found less oil flavor and after-taste in the low-calorie dressing, which was to be expected, since water has been substituted for oil to reduce the calories. The two salad dressing had a moderate aroma and flavor of cider venegar, with a slight taste of distilled vinegar. It was balanced by a tomato flavor consisting of tomato paste, tomato sauce, and tomato juice. There were slight aroma and flavor of spices, including onion and galic, and a moderateamount of oil in the regular dressing. The overall sweet and sour flavor impression were in the low-moderate range, and were well balanced. The amplitude of the low calorie dressing was moderate, being slightly higher than that of the regular dressing. Temperature effects seemed to influence more one the low-calorie samples than regular samples.
Sensory and Mechanical Characteristics of Moo-dduk by Different Ingredients
Lee, Hyo-Gee ; Kim, Kyoung-Jin ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 242~248
The purpose of this study was to investigate effect of the amounts of rice flour, glutinous-rice flour supplementation, Chinese radish, and the kinds and amount of sweetner on the sensory and objective characteristics of Moo-dduk which is korean traditional cake supplemented with jullienne Chinese radish. The advisable recipe for Moo-dduk was obtained through the various experiments. i) The Moo-dduk blended with rice flour. rice flour 300 g Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour) ii) The Moo-dduk blended with rice flour and glutinous-rice flour. rice flour 225 g, glutinous-rice flour 75 g(25% of rice flour), Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour)
Content Comparison on Dietary Fiber and Rutin of Korean Buckwheat according to Growing District and Classification
Lee, Mi-Sook ; Sohn, Kyung-Hee ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 249~253
In this study, total dietary fiber contents, acid detergent fiber contents lignin, water binding capacity (WBC), iron binding capacity of ADF and rutin contents from Korean buckwheats were determined. Total dietary fiber (TDF) content was 3.14% in kyungbuk rice buckwheat, 5.65% in kangwon hull buckwheat and 3.35% in kangwon rice buckwheat. Acid detergent fiber (ADF) content was 2.47, 4.46 and 2.94%, respectively and lignin content was 1.14, 1.60 and 1.08% respectively. The water binding capacity of these three sample dietary fiber showed that TDF were in the range of 2.87~3.88 g
/g DF and ADF were in the range of 4.62~5.26 g
/g DF. The iron binding capacity of ADF at pH 5.0, 6.0, 7.0 were 79.11, 78.01, 46.16% in kyungbuk rice buckwheat, 70.63, 63.83, 53.60% in kangwon hull buckwheat and 77.67, 76.33, 50.25% in kangwon rice buckwheat. The rutin contents of these samples and their hulls were 13.54~16.41 mg/100 g groats and 12.13~14.24 mg/100 g in hulls. The rutin content of kyungbuk rice buckwheat was the highest.
Effects of Oatrim on the Quality of Meat Products
Jeon, Yoo-Shin ; Sohn, Kyung-Hee ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 254~259
Meat provides high quality proteins, lipids, minerals and vitamins. The meat protein is especially high in essential amino acids that are crucial for human health, growth & development and for the formation of enzymes, hormones and antibodies. Relatively cheap and nutritionally sound vegetable proteins that are similar to animal proteins are being developed to replace the animal proteins in texture, nutrition and food characteristics. In this study a nutritionally sound meat lipid replacing food Oatrim that has been produced by converting oat starch into maltodextrin by
-amylase, have been partially substituted for beef and general component analysis, texture measurement and sensory tests have been conducted. The results are 1. Water content of the non-treated (0% treated) was 67.1% and the treated (10% treated) was 77%. The treated showed better water holding capacity. 2. Protein content of the non-treated was 21.2 g/100 g; the 4% treated, 18.4 g/100 g; the 6% treated, 18.2 g/100 g; the 8% treated, 17.2 g/100g; and the 10% treated, 16.0 g/100 g. The protein content tended significant. 3. Amino acid analysis results showed that glutamic acid content was the highest in Oatrim and as its amino acid make up is exellent, it is valuable as a fine low fat protein food. 4. Sensory tests show that the increased Oatrim content increased the appearance quality but food characteristics were high only in the 4% and 6% treated groups, indicating that the replacement ratio should not exceed 10%. 5. Texture measurement analysis results show that the higher the replacement content, lower the springness, cohesiveness, hardness, chewiness and gumminess, resulting in relatively soft overall texture. However, in order to better the food characteristics, more studies must be continuously done, and so by being able to increase vegetable substitution over meat, it may be able to contribute to the prevention of adult disease.
A Study of Cooking Method of 7 Kinds of Wild Grasses for the Utility as an Edible Vegetables
Lee, Hei-Jeung ; Lee, Kyung-Hee ; Koo, Sung-Ja ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 260~266
The object of this study was investigation of the appreciable cooking condition in seven wild grasses, an evening primerose(Oenothera lamarckiana Seringe, S
), a spiderwort(Commelina Communis L. S
), the flower of a convolvulus(Calystegia Ja-ponica form Vulgaris gaea, S
), So Ru Jaeng Yi(Portulaca Oleracea, S
), Shoe Bi Rum(Portulacae Oleracea L, S
), O Yi Pul(Sanguisorb aOfficinalis, S
), Jip Sin Na Mul(Agrimonia poisa var. Japonica Nakai, S
), in order to find out the importance as an useful vegetables. In this work 7 wild grasses with different soaking solutions and boiling conditions were examined to investigation the preference factors by sensory evaluation. Results of sensory evaluation for samples showed a significant difference at 1% and 5% level There were high significant differents in samples boiled for different time about astringent taste, bitter taste, perfume, green color and grassy smell at 1% and 5% level. In cooking methods of 7 samples, Namul was liked best and Guk, Salad and Fritter were followed. The condiments which were used for seasoning Namul were Gochujang. Soy Paste, Salt. Gochujang was most preferred.
A Study on the Effect of Addition of Dietary Fibers on Quality of Julpyun
Lee, Ji-Young ; Koo, Sung-Ja ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 267~276
Recent epidemological observations suggested beneficial effects of dietary fiber on man's health. With the increased emphasis placed on the requirement for dietary fiber in the diet, there has been greater interest in successfully incorporating dietary fiber into food products. Hence, in this study, several dietary fibers such as cellulose, pectin, rice bran, barley bran and job's tears bran were incorporated into julpyun to determine their effects on some physical properties and sensory characteristics. Difference of water binding capacity(WBC) was found among dietary fiber sources. The WBC of pectin was highest and that of job's tears bran was lowest. The moisture contents of julpyun were increased as WBC of added dietary fiber sources was higher. In the rheometer measurement for julpyun added with dietary fiber, hardness of julpyuns added with cellulose and pectin was low. But, hardness of julpyun added cellulose was increased rapidly during storage at 4
. Springiness and gumminess wereshowed similar aspects to hardness. In the retrogradation speed by Avrami equation, the rate constant of julpyun added barley bran was low ao retrogradation occurred slowly. The results of sensory evaluation, julpyun added no dietary fiber showed good overall preference. Overall preference in sensory evaluation showed positive correlation with the after-swallowing and color.
Assessment for Management of the Foodservice industry in Seoul through the Survey -II. The Types of Foodservice System, the Menu, the Food price, and role of the Dietitian for the White and Blue Color Group-
Chun, Hui-Jung ; Lee, Yoon-Kyung ; Paik, Jae-Eun ; Joo, Na-Mi ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 277~283
This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.
Textural Characteristics and Microstructure of Soybean Curds Prepared with Different Coagulants
Lee, Hun-Joo ; Hwang, In-Kyeong ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 284~290
To prepare soybean curds, the concentration of
-lactone fresh solution as coagulants were determined by transmittance of whey using spectrophotometer. The concentrations of four coagulants at which the transmittance had the highest value were chosen. Moisture content, yield and protein recovery of soybean curds prepared with four coagulants were investigated. The textural properties were examined by Instron Universal Testing Machine, and sensory evaluation was carried out. The microstructure of soybean curds was examined by SEM. Soybean curds obtained with
were hard and coarse, and had roasted nutty taste, whereas those with
and GDL revealed very smooth, soft and uniform. Soybean curd prepared with GDL had the lowest acceptability because of sour taste. The texture and acceptability of soybean curds were influenced by the type of coagulant.
A Survey on Mushroom Uses
Kim, Jeong-Sook ; Han, Jae-Sook ; Lee, Jae-Sung ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 291~295
The main purpose of this research is to survey mushroom uses by housewives in Taegu metropolitan region to provide basic knowledge for the development of mushroom cooking methods. We have done statistical analyses of 472 questionnaires on mushroom uses. We found the following results: many respondents regarded mushrooms as one of natural, or health foods. The most well-known mushrooms turned out to be Pleurotus ostreatus, Dried Lentinus edodes, Ganoderma lucidum, Agaricus bisporus and Tricholoma matsutake in the order. The higher in income and year of education, the more species of mushroom are known to respondents. Anticancer effect of mushrooms are known very well and 56.4% of respondents eat Pleurotus edodes often. Preference between mushrooms and their characteristics have been turned out to be significantly different. Preferred characteristics are taste, texture and aroma: respondents preferred texture of Pleurotus ostreatus, and taste and aroma of Tricholoma matsutake. Main purchasing place for mushrooms turned out to be market. Majorproblems of mushroom uses are price, development of cooking methods, storage and preservation of mushrooms.
Foodservice Employee Job Satisfaction in 14 Hospital Food Service Systems
Hong, Wan-Soo ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 296~300
Recently hospital food service systems are often burdened with labour problems including employee job dissatisfaction, high labour costs and turn over. It is essential that these factors should be considered in developing for assuring palatable, nutritious, and safe feeding. A survey of 14 hospital conventional food service systems was undertaken and detailed information was collected from 390 catering staff. Foodservice employee satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index(JDI). The food serive workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. The demographic variables including age, length of employment and kinds of work were significantly related to job satisfaction. It was also found that catering staff in 14 hospitals surveyed were more satisfied with their interpersonal relations with supervisions and co-workers than with work content, pay and promotional opportunities.
A Study on the Occurrence of Benzo(a)pyrene in Fats and Oils by Heat Treatment(II)
Kim, In-Sook ; Ahn, Myung-Soo ;
Korean journal of food and cookery science , volume 10, issue 3, 1994, Pages 301~307
Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons(PAHs) is know as a potent careinogen. As consumption of lipid food and fried food increases recently, the toxic effect of overheated lipid foods has report increasingly. This study was undertaken to measure the contents of B(a)P and other PAHs of fried chicken and frying oil. At the same time, the rancidities of frying oil and descarded oil were determined. B(a)P and other PAHs contents of all samples were measured by HPLC/UV method. The results obtained were as follows; B(a)P contents of fresh chicken and soybean oil were 0.073 and 0.146
g/kg, respectively. During fried chicken at 180
, B(a)P and PAHs contens decreased or increased In 20 times fried chicken, PAHs contents except Pyr and DMBA increased at 180
and PAHs contents except DMBA, DBA, and 3-MC increased at 200
. In frying oils fried chicken, PAHs contents increased in 10 and 15 times frying oil at 180
and grew more increase and more increase during frying at 200
. The changing pattern of PAHs contents of frying oils was remotely related that of rancidities of frying oils. In fried chicken, frying oils, and discarded oils obtained from fried chicken house at market, PAHs contents of fried chickens were lower than those of fried chicken cooked at laboratory but those of frying oils and discarded oils were higher than those of frying oils cooked at laboratory.