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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
Survey on utilization of Pan-fried food items at institiutional foodservice establishments in Pusan
Kim, Kyung-Ja ; Cha, Eun-Jeung ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 309~314
This study was conducted to survey on utilisation of pan-fried food items questioning by dietitians from 40 foodservice establishments in Pusan. The results of this study are summarized as folIows. 1. Feeding numbers among the type of the foodservice centers were varied widley from 90-3200 and the number of foodservice personnels were insufficient when comparing with the feeding numbers. Also, it was shown that most of surveyed institutions managed by conventional foodservice system 2. 52.5% of requirements answered that they served pan-fried food items three times a month, and they were inconvenient food items because of their complecated cooking method(100%). But the preference of that was high(57.5%) 3. Equipped rate was very poor and proper equipments were not provided to prepare pan-fried foods effectively.
Effect of Green Tea on Kimchi Quality and Sensory Characteristics
Park, Hae-Jin ; Kim, Soon-Im ; Lee, Yun-Kyoung ; Han, Young-Sil ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 315~321
The addition of green tea to kimchi making for extanding the optimum edible period was studied. The equality and sensory characteristics of green tea added kimchi were evaluated. The acidity, lactic acid and acetic acid contents of green tea added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of green tea added kimchi lasted two more weeks. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of green tea added kimchi was lower than that of control but the scores for overall quality and hardness were higher. Especially, the sour taste score between two groups were significantly different(p<0.05). There was no differences in texture determined by Penetrometer between green tea added kimchi and control kimchi until the fermentation reached the optimal condition for eating. After that period, the degree of degradation of texture was much delayed in green tea added kimchi.
The Studies of Jeung-Pyun Preparation (In Standardization of Preparation)
Cho, Youn-Hee ; Woo, Kyung-Ja ; Hong, Sung-Ya ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 322~328
In order to standardize a recipe of Jeung-Pyun, fermented rice cake, we studied the sensory, rheological and physicochemical characteristics of Jeung-Pyun in terms of fermentation time and ratio of ingredients. Jeung-Pyun fermented for 3 hours was higher in pH, better in taste, hardness and overall quality than that fermented for 7 hours. It was softer, and had more moisture and fine grain as the amount of added water increased. Jeung-Pyun made with 80% added water had the greatest volume. Jeung-Pyun without salt was the worst in color and flavor and the smallest in volume. As the Jeung-Pyun was added more sugar and Tak-Ju, the volume was more larger and the moisture was more less. Taste and overall quality of Jeurig-Pyun was not affected by the amount of Tak-Ju added. The pH of Jeung-Pyun was lower as it was added more Tak-Ju. Therefore, Jeung-Pyun which is fermented for 3 hours, with 70% water, 0.8% salt, 15% sugar, and 30% Tak-ju was the most acceptable one in terms of sensory qualities and physiochemical properties.
Expansion Characteristics of Jeungpyun by Dry and Wet Milling Rice Flours
Kim, Young-In ; Kim, Ki-Sook ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 329~333
This study was conducted to examine the expansion characteristics of Jeung pyun prepared by wet-milling and dry-mining rice flours. The fermented time was reduced when the added water was in the higher percentage. The Microstructure of Jelungpyun examined by SEM had a better quality when the added water was 80% for the Jeungpyun by wet-milling and 100% for Jeungpyun by dry-milling. Generally the Jeungpyun by wet-milling had a good fermentation than the Jeungpyun by dry-milling.
Studies on the Amounts of Water Addition in JeungPyun Dough
Park, Young-Sun ; Choi, Bong-Soon ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 334~338
When total amount of water, including Takju(15%, w/w), was added differently in the ranges of 30 to 60% of the weight of rice flour, the specific volume of Jeungpyun had the highest value in the sample with 45% of water added. The Jeungpyun with 45% of water added also showed the best acceptability by means of taste evaluation. Dough viscosity was decreased by two stages of rapid and slow phase in logarithmic mode as total amount of water was increased and the turning point was observed at 45% of water.
Studies of Characteristics of Polyphenol Oxidase in Yan and Antimutagenic effect of Enzymatic Browning Reaction Products
Jeong, Seung-Hee ; Lee, Im-Sun ; Koo, Sung-Ja ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 339~345
Polyphenol oxidase in Yam was partially purified through ammonium sulfate fractionation, DEAE-cellulose column chromatography. The specific activity of purified PPO was 138.22 unit/mg protein. The optimum pH and temperature of purified PPO were respectively 7.0 and 30
. The heat treatment at 80
for 6 min, decreased PPO activity to 50%. The enzyme showed high substrate specificity toward catechol. The Km value for catechol was 5 mM. In the Ames test using S. typhimurium TA98 and TA100 catechol-YEBRP, pyrogallol-YEBRP, chlorogenic-YEBRP showed strong antimutagenicity on sodium azide and MECF excepting hydroquinone-YEBRP showed killing effect on both strains.
Effect of the powder from fruit of paper mulberry (Broussonetia Kazinoki Siebold) on tenderness and palatability of cooked ground beef
Yun, Sook-Ja ; Kim, Cheon-Jei ; Jang, Myung-Sook ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 346~350
This investigation was undertaken for the purpose of studying the effect of the addition of the powder(0, 1, 2, 3%)from fruit of paper mulberry(Broussonetia Kazinoki SieboId) on the hardness, cohesiveness, elasticity, gumminess, chewiness, cooking loss and sensory characteristics of cooked ground beef with or without soysauce. The results obtained were summerized as follows; Hardness, gumminess, chewiness, and cooking loss were decreased by increasing the percent of adding the powder from the fruit of paper mulberry. As a result of sensory evaluation for cooked ground beef, sample with powder from the fruit of paper mulberry showed the higher scores in most of the characteristics. And cooked ground beef added the powder from the fruit of paper mulberry with soysauce showed the higher decreasing rate of hardness than those of without soysauce.
Characteristics of egg coagulates cooked conventionally or by microwaves
Oh, Hae-Sook ; Myoung, Choon-Ok ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 351~356
Comparisions were made for cooking times, internal temperatures, thiamin contents and textural properties of various portion weights of egg mixture cooked in a microwave oven at high and/or low power levels and in a conventional double boiler. The mean internal temperatures of conventionally cooked egg mixtures were 76.4~80.7
. When cooking was made by steaming, the mean internal temperature were comparable among samples. With the microwave cooking, the range of mean temperature was 83.8~96.4
, and they were significantly higher than the conventionally cooked egg mixtures. The hardness determination was conducted using universal testing machine and a taste panel. Samples cooked with steam or with larger portion weight had softer texture than samples cooked by microwaves or smaller amount, respectively. Mean internal temperature was significantly(r=0.99, p<0.05) correlated with mechanical hardness determination. Statistical analyses indicated no significant difference in the thiamin content among various treatments.
Application of microwave heating to the convenienet preparation of moist-heated meats
Oh, Hae-Sook ; Myoung, Choon-Ok ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 357~362
5cm) were cooked by conventional moist-heat and by various levels of microwaves. The mean internal temperature of the meats cooked by low power microwaves for 5~15 min were not significantly different from the conventionally boiled meats for 30 min. When cooking was made by microwaves at low level for 5~10 min, or at high level for 2 min and additional heating at low power level for 5min, the percent cooking loss were comparable with the samples cooked conventionally for 20~40 min. General proteolytic activity determined with azocoll indicated that enzyme activity decreased as internal temperature increased(r=-0.5779, p<0.05), and maximum activity occured at meats conventionally moist-heated for 10 min and by low power microwave for 5 min. Sensory scores for tenderness were high at conventional moist-heat for 30 min, for 20 min, microwave cooked at thatwing power for 10 min and at low power level for 10 min, in descending order. There were no significant differences in the thiamin content of meats after various treatments.
Analysis of Nutritional Compositions of the 7 kinds of Edible Wild Grasses
Lee, Hei-Jung ; Lee, Kyung-Hee ; Ku, Sung-Ja ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 363~368
The study was carried out to investigate the proximate composition, amino acids, dietary fiber, ascorbic acid and minerals contents of seven edible wild vegetables; an Evening Primerose(
), a Spiderwort(
), the Flower of a Convolvulus(
), So Ru Jaeng Yi(
), Shoe Bi Rum(
), O Yi Pul(
), Jip Sean Na Mul(
). Results as summarized as follows: 1. The moisture contents of samples were determined as 64.43~88.30% The largest amount of them was contained in a Spiderwort(
) and the smallest was in a Jip Sean Na Mul(
), 2. The crude protein contents of samples were determined as 2.71~8.10%. The largest amount of them was contained in a O Yi Pul(
), the smallest was in the Spiderwort(
). 3. A relatively large amount of total amino acids were determined in samples. The abundant amino acids existed in the samples were Glutamic acid(10%), Lysine(8%), Leucine(8%) and the content of Methionine was very low. The highest level of them was found in the Convolvulus(
), 4,419.6 mg% and the lowest was Shoe Bi Rum(
), 2,393.1 mg% 4. The Ascorbic acid contents of samples was determined as 55.99~31.8O mg. The highest level of them was found in the Jip Sean Na Mul(
) and the smallest was in the Primerose(
) 5. The mineral contents of samples were determined. A relatively large amount of K, Ca and Mg were found in the samples. Especially the level of Iron was higher than that of any other vegetables. 6. The contents of dietary fiber were determined as 31.8~79.9%. The highest level of them was found in the Convolvulus(
) and the lowest was in the Spiderwort(
). The highest level of them was found in the Convolvulus(
) and the lowest was in the Spiderwort(
). From the above mention, we can say that the contents of protein, fat, fiber, total amino acids and iron were abundant in wild grasses than that of any other wild and cultured vegetables. The contents of ascorbic acid, potassium, calcium and magnesium were similar and the moisture is significantly low compared with any other vegetables.
A Study of Tofu Prepared with Blanched Soybean
Lee, Hei-Jung ; Park, Hee-Ok ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 369~375
This study was carried out to investigate the effect of beany flavor elimination and the acceptability of tofu prepared with blanched soybean. The results were as follows: 1. The content and me total protein of soymilk prepared with blanched soybean were decreased comparing with those of soymilk prepared with raw soybean. But the yield of tofu was not changed by blanching the soybean. 2. The beany flavor(hexanal, 1-hexanol, and pentanoI) was decreased but the toasted nutty flavor(ethanol and propanol) were increased by blanching the soybean. 3. By heating of soymilk, most of volatile compounds was disappeared, but ethanol, hexanal and 1-hexanol were remained. The hexanal content of tofu prepared with raw soybean was eleven times higher than that of tofu prepared with blanched soybean. 4. The color of tofu prepared with blanched soybean was more yellower than that of control group. At the lower temperature of blending, the texture of tofu was more smooth and elastic. 5. The tofu prepared with blanched soybean was more tasteful.
Purification and Characterization of Alliinase from Garlic of Korean Origin
Kim, Mee-Ree ; Song, Moung-Jhu ; Jhee, Ok-Hwa ; Ahn, Seung-Yo ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 376~380
Effects of Heat Treatment on the Dietary Fiber Contents of Soybean sprout and Spinach
Lee, Eun-Young ; Kim, Young-A ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 381~385
The dietary fiber contents of soybean sprout and spinach were changed by heat treatment. Before heat treatment, soybean sprout and spinach had larger amount of insoluble dietary fiber than soluble, and similar proportions of insoluble v/s soluble dietary fibers. After heat treatment, the value of insoluble dietary fiber of soybean sprout and spinach was increased significantly, except for microwave heating short time treatment. It is believed that the increment of insoluble dietary fiber is due to Maillard reaction products and resistant starch after heat treatment. The change of soluble dietary fiber contents of soybean sprout and spinach were not consistent in heat treatment. It is supposed that some soluble dietary fiber was destroyed by heat treatment, and some insoluble dietary fiber was hydrolysed or destroyed to be soluble. Total dietary fiber of soybean sprout and spinach was significantly incereased by all heat treatment, except for microwave heating short time of spinach.
Texture Characteristics of Mokwapyun as affected by Ingredients
Lee, Ji-Yeon ; Lee, Hyo-Gee ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 386~393
This study aims to establish the most favorable recipe for Mokwapyun. The ingredients were changed in a variety aspects. The kind and amount of sugar and starch are following: white sugar, brown sugar, honey(4T, 5T); white sugar and honey, brown sugar and honey(2T+2T, 3T+1T, 3T+2T). There are potato starch and mungbean starch. In this, the amount of starch to water are 4t to 3t and 5t to 3t. The moisture content of Mokwa was 76.23%, and that of Mokwapyun made of mungbean starch 41~50%, and the Mokwapyun made of potato starch was 38~47%. The pH of Mokwa juice was 3.15~3.43. The brix of Mokwa juice was 5.3%, and that of Mokwapyun made of potato starch was 43.1~45.9%, and the Mokwapyun made of mungbean starch was 40.1~46.5%. Mokwapyun tasted the best when it was made of potato starch(starch to water=4t to 3t) mixed white sugar(3T) and honey(1) than that of made of one kind of sugar, and was higer evaluated the texture.
Effect of microwave cooking on roasts heated to three different internal temperatures with three different microwave power levels
Cho, Kyung-Hee ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 394~404
Effect of Freezing of Paste on the Formation of Chou
Lee, Sun-Ok ; kim, Myoung-Ae ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 405~411
This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.
A Study on the develpoment of new recipes of 5-Korean Wild Vegetables
Lim, Sook-Ja ; Park, North-Jung ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 412~419
The Contents of proximate compositions, vitamin C and minerals(Ca, P, Fe and Zn) of five Korean wild vegetables were analyzed. Twenty four cooking recipes with three of the vegetables were developed and their taste characteristics were evaluated by 12-trained panels. The five Korean wild vegetables are Cassia tora(C.t.), Lycium chinese Mill(L.c.), Trichosanthes quadricirra MIQ(T.q.), Polygonatum japonicum MORR et DECAIS(P.j.) and Articum lappa L.(A.l.). They have been known as the efficacious plants agaginst diabetes mellitus. In our previous work, their hypoglycemic effects have been studied through streptozotocin-induced diabetic rats and fed on the wild vegetables. Contents of moisture were 14~86% in the samples and L.c. showed relatively higher content of crude protein(16.4%). High level of crude fat was seen in C.t.(9.4%). Contents of vitamin C were also relatively high in the wild vegetables(14.2~42.0 mg%). Analysis of minerals revealed the high level of Ca in L.c. leaves, P in A.l. and Fe in C.t. and L.c. leaves. All of the samples contained Zn in 5.0~14.6 mg%. Twelvetrained taste panels indicated that the 24-preparations of L.c. leaves, fruites and P.j. were well accepted in taste, color and odor. Although L.c. fruit gruel, L.c. cream soup and P.j. saute were evalulated as less acceptable, their sensory scores were in 3.6~5.4 which were not undesirable. The newly developed cooking recipes of L.c. fruits and leaves showed better scores in color and texture, P.j. in texture and odor.
김치에 관한 1 고찰
Lee, Hye-Su ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 425~432
Nakahama, Nobuko ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 433~446
혼합 gel의 물성적 성질
Nakahama, Nobuko ; O, Myeong-Suk ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 447~459
EMERGING PROBLEMS OF FOODBORNE ILLNESS AND THEIR IMPACT ON FOOD SCIENCE AND THE FOOD INDUSTRY
Margy, Woodburn ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 460~477
There is a direct and continuing challenge to food scientists. You can increase food safety for the world.
새로운 식중독질환의 출현과 그들이 식품 및 식품산업에 미치는 영향
Margy, Woodburn ; Im, Suk-Ja ;
Korean journal of food and cookery science , volume 10, issue 4, 1994, Pages 478~490