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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 11, Issue 5 - Dec 1995
Volume 11, Issue 4 - Nov 1995
Volume 11, Issue 3 - Aug 1995
Volume 11, Issue 2 - May 1995
Volume 11, Issue 1 - Feb 1995
Selecting the target year
Effect of Different Milling Methods of Rice Flour on Quality Characteristics of Jeungpyun
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 213~219
The characteristics of Jeungpyun were investigated with different milling methods of rice flour. The moisture content of Jeungpyun was similar to that of the rice flours. In the color of Jeungpyun, L-value was increasing but a and b-value were decreasing as its moisture content was increasing. The analysis on the texture of Jeungpyun showed that Jeungpyun by dry milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than Jeungpyun by wet milling. The test of the sensory characteristics for Jeungpyun showed that whiteness, moistness, springiness and chewiness was higher for Jeungpyun by wet milling. But the softness was lower. Overallquality of Jeungpyun by wet milling was higher than Jeungpyun by dry milling. Generally, Jeungpyun prepared by Pin-mill was the best in quality. In particular, Jeungpyun by wet milling was better for the added 80％ of water and Jeungpyun by dry milling was better for the added 100％ of water.
Standardization of Recipe for the Preparation of Korean Foods (II) - For the focus on Chigae (Stew) -
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 220~225
This study was attempted to standardize preparation methods of Korean foods; Chigae (Stew) such as Deonjang chigae (soybean stew) and Kimchi chigae (Kimchi stew). We followed cooking methods by using cookbooks, food service operation recipes, materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before this recipes were standardized, we thoroughly analyzed and modified them. The total yield and portions were determined together with material weights and procedures. And we evaluated food made by standardized recipes for acceptability, by taste panels from Sookmyung Women＇s University. It concluded that yield volune for doenjang chigae and kimchi chigae after cooking for 10 persons was 3 kg, optimum service temperature was 7
, preparation time was 50 minutes, service volumes by one person was 300 g. This presentantion for the above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.
Effects of the Salting of Chinese cabbage on Taste and Fermentation of Kimchi
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 226~232
This study is a result of the experiments to determine the optimum conditions of salting of Chinese cabbages for making tasty Kimchi. For the experiments, various methods of salting of Baechu were set up and the best method of salting had prepared Kimchi to investigated the best salt kind. In the two best results by method of salting salt kind, were investigated for salting time of Kimchi. There were certain amounts of Kimchi had prepared for each case of the combinations of the three conditions. Every case of Kimchi was refrigerated and was evaluated by sensory tests. In the salt concentration, pH and acidity of the Kimchi were measured. The results are as follows; In three cases of Kimchi, for salt concentration, level of 2.4-3.0
was maintained in Kimchi solid from the beginning to the end, while it was high in the beginning and gradually lowered in Kimchi liquid. The level of pH in both solid and liquid of Kimchi quickly dropped at the beginning of fermentation period and turned slow as time passed. And the level of acidity was increased little bit in the beginning, but it suddenly multipied until the third day of preservation. Since then, it had increased gradually thereafter as it was before. This experiments show that Kimchi can be the best taste in the case of Chinese cabbage soak in brine- free natural salt are kept for five hours.
Study on Sensory Evaluation for the Dasik with Pine Pollen
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 233~236
This study was carried out to investigate the possibility of improving texture and flavor of Dasik made of pine pollen with waxy rice flour and Angelica gigas leaf powder addition. Pine pollen Dasik was not affected in shape, flavor, texture, taste, melting degree and unpleasant flavor by add of 10％ rice flour. Flavor, texture and melting degree were little bit affected by add of 30％ rice flour but all items got worse with same amount of rice flour addition. Add of Angeleica leaf powder by 10％ improved a little the texture while flavor was decreased.
Sensory and mechanical characteristics of woomegi Dduck
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 237~243
"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20％ rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30
, or boiling water 25
, sugar 10g.
A Study on the Free Amino Acid and Minerals of Chicken Bone Extracts by Boiling time
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 244~248
This study was carried out to investigate the free amino acid content, the free amino-nitrogen content and minerals such as Ca, P and Fe of chicken bone stock. The results were as follows. 1. In chicken bone stock, glutamic acid was the most abundant amino acid, Iysine, alanine, cysteine and glycine were followed oderly and these free amino acids seemed to be the most intensive flavor compounds. 2. The free amino acid-nitrogen content of chicken bone stock was increased after 3 hours boiling and began to decrease after 4 hours boiling. 3. After 3 hours boiling, Ca, P were 5.0 mg/100 g chicken bone and 42.5 mg/100 g chicken bone, respectively and began to decrease after 4 hours boiling. The ratio of Ca:P was about 7.8. Fe was increased after 4 hours boiling and began to decrease after 5 hours boiling. These results revealed the low effectiveness of Ca, P and Fe utilization of chicken bone stock, because of the very low extraction of minerals. But these results revealed the significant correlation of free amino acid, free amino-nitrogen contents and brothy flavor. So chicken bone stock on heating at 90-95
for 3∼4 hours seemed to be the most intensive brothy flavor.
Hazard Analysis of Commissary School Foodservice Operations
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 249~260
6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2-60
) observed were to be related to the following sanitary practices: cooked vegetables were held at temperature danger zone for relatively longer delayed time (15-38
: 15-226 min, 7-60
: 75-226 min), and same results were observed for deep-fat fried cutlets (15-38
: 15-151 min, 7-60
: 33-151 min). Menu items with various ingredients and frequent contacts with hands and equipments during the production flow were held at temperature danger zone for longer delaying time than other menu items with brief prodution stages. Based on hazard analysis critical control points, microbiological quality was collectively affected by time-temperature relationships, equipment sanitation, proper cooking methods, and sanitary management competencies of dietitians. Microbiological test results of working equipments and surface of dishes and trays showed that immediate action should be taken. Cutting boards used in central kitchen were also showed similar results of potential dager of cross-contamination. Effective sanitary control methods were urgently needed.
Injury and Recovery of Pathogenic Bacteria Isolated from Seafoods - Changes in the Viability of Staphylococcus aureus and Listeria monocytogenes in Some Fish Homogenates during Cold Storage -
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 261~266
The survival and growth of Staphylococcus aureus and Listeria monocytogenes in fish homogenates (flounder, shrimp and oyster homogenate) and tryptic soy broth (TSB) were tested during storage at simulated ambient (35
), refrigerated (5
) and frozen (-20
) temperature. A similar growth pattern of S. aureus at 35
was observed in fish homogenates and TSB. Survival of S. aureus decreased at refrigerated or frozen temperature and that was greater at -20
(0.3-1.2 log reduction/6 weeks) than at 5
(1-1.6 log reduction/3 weeks). Viable cells of L. monocytogenes increased rapidly at 35
in flounder homogenate, shrimp homogenate and TSB but after a prolonged lag period in oyster homogenate. During 3 weeks of storage at 5
, the levels of L. monocytogenes increased 3.8-5.0 log cycles in flounder homogenate, shrimp homogenate and TSB whereas levels increased 2.2 log cycles in oyster homogenate. Viable cells of L. monocytogenes during 6 weeks of frozen storage decreased 1.5-1.8 log cycles in flounder homogenate, shrimp homogenate and TSB while decreased 2.8 log cycles in oyster homogenate.
Development of Recipe for the Prepertations of Dioscorea japonica Thunb and Their Hypoglycemic Effects on Diabetes Mellitus Patients
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 267~273
Twenty five cooking recipe with yam (Dioscorea japonica Thunb) have been developed and their hypoglycemic effects on diabetic patients were investigated. The results of the sensory evaluations revealed that the tested recipe were in good scores (overall acceptability scores 3.30-4.33) except Chojuli. The 10-panel members indicated that the yam cookings were more acceptable when they were cooked with other vegetables. Twenty seven diabetic patients were entered in a general hospital during the 2-month experimental period and they were allowed to consume the diet with yam cooking dish, 75 g of yam a day. The fasting blood glucose and 2-hour postprandial blood glucose levels were determined. The diabetic patients who consumed yam showed the lower blood glucose levels than those patients who were controlled with the hospital diet only. The hypoglycemic effects of the yam were more evident in the patients who were injected with insulin. The constant lowering effects of blood glucose levels were observed in the normal subjects who had taken the yam cookery, leading to that one subject who started with a low blood glucose level must stop the yam consumption after 10 days.
Food Sanitary Practices of the Employees in University and Industry Foodservices
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 274~281
This study was conducted to evaluate food sanitary practices of employees of university and industry foodservices in Seoul and Pusan areas. The subjects consist of 126 and 157 employees in university and industry foodservices, respectively. The questionnaire was used in this study as a survey method. The results are as follows: The majority of employees (88.0％) have once at least received food sanitation education and 68.8％ of them have been monthly educated; The employees of industry foodservices were more frequently educated in sanitation than those of universities. Also, the former had a significantly higher mean rating score on the employees＇food sanitary practice than that of the latter; The mean ratings of the knowledge and practice for the total employees＇food sanitary were 9.28/15.00 and 131.97/150.00, respectively; The higher mean rating group (over 9.0) for the food sanitary knowledge showed a significantly higher rate in the food sanitary practice than that of the lower group (below 9.0); The employees, who were educated in the food sanitation. received significantly higher rates of the food sanitary knowledge than those of the uneducated employees; The frequency of the sanitation education for the employees was positively correlated (P＜0.01) with the rating of the food sanitary practice.
Changes in Soluble Protein, Free Amino Acid and Starch of Jeungpyun Dough during Fermentation
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 282~286
Physicochemical properties of Jeungpyun dough were analyzed during fermentation in the ranges of 0 to 10 hours. Solube Protein and total content of free amino acid of Jeungpyun dough were decreased at the early stage of fermentation, recording minimum value, 0.292 mg/g-dry matter and 13.31 mg/100g-dry matter at fermentation time, 2 hours and 4 hours respectively while they were increased since then. It was observed that, although few changes occurred at the early stage of fermentation, the height of peak on X-ray diffractogram was decreased somewhat and some disintegration of starch granule on scanning electron micrograph occurred slightly in dough samples of above 6 hours of fermentation time.
Studies on the storage stability of Andong Sikhe
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 287~294
This study was carried out to determine optimal conditions in storing Andong sikhe. We made Andong sikhe according to the traditional recipe, and fermentation it has been stored either with (group B) or without (group A) "Saengkiwon Songi" for 40 days at 7
. The changes of pHs, sweetness, the number of total bacteria and lactic acid producing bacteria, the quantities of organic acids and free sugars produced had been measured regularly since the 3rd day after fermentation. The results are as follows: The pH of both groups were 5.63 immediately after fermentation, and then gradually decreased to 4.02∼4.05. The sweetness was higher in group A (4.0) until the 15th day of storage, and then the same (17.5) in both groups. The sample from the 6th day in group A, and the samples from the 3rd and the 9th day in group B obtained the highest scores in their sensory evaluation. The numbers of total bacteria and lactic acid producing bacteria showed maxium on the 3rd day in both groups. 8 kinds of organic acids were detected, lactic acid being the most of all. 3 kinds of free sugars - fructose, glucose and maltose - were detected ; glucose and maltose have gradually increased throughout the storage period but fructose was not been detected after the 6th day in both groups.
Identifying the Operational Characteristics and its Relationships with Productivity Index of Employee Feeding Facilities in Seoul and Kyoungki Do
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 295~302
The purposes of the study were to identify the operational characteristics in employee feeding facilities, and to examine the correlations of productivity and these characteristics. A questionnaire was developed and mailed the 500 dietitians in employee feeding facilities in Seoul and Kyoungki Do. Usable questionnaires were received from 117 respondents for a response rate of 23.4％. The questionnaire was designed to determine the productivity index and to investigate the relationship between operational characteristics and productivity index. The questionnaire was contained 2 parts with a total of 16 statements. Data were analyzed for descriptive statistics and Pearson correlation analysis using SPSS/PC programs. The average productivity indices of 117 facilities were 6.91 meals/hr. Total meals served/week was significantly correlated to the productivity index (r=0.441, p < 0.001). No of average servings per meal, percentage of convenience food use, average minutes for service/day, and employment in professional practice of dietitian were also positively correlated, while food cost was negatively correlated to the productivity.
Changes on the Quercitrin Content in the Preparation for the Leaves of Cedrela sinensis
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 303~308
When we prepared the cooked namul, bugak and kimchi by the leaves of Cedrela sinensis, the changes of quercitrin which was isolated from the leaves of this plant in each preparations were analysed by HPLC. Separation by reversed phase chromatography on u-Bondapak C/Sub 18/ column was achieved by isocratic elution with THF-dioxane-MeOH-HOAc-5％ H/Sub 3/PO/Sub 4/-H/Sub 2/O (145: 125:50:20:2:658). When Kimchi was stored at 5
for 20 days, the content of quercitrin in the methanol extract of Kimchi was 7.21％ and Kimchi at 20
was reduced by 5.78％ (w/w). Contents of quercitrin in the leaves of Cedrela sinensis kimchi obsered to be gradually decreased during storage at 5
. Contents of quercitrin of stored kimchi at 5
was higher than that stored at 20
. The contents of quercitrin in Namul and Bugak were 13.06 and 5.03％ (w/w), respectively, which were lower than control.
Effects of Salt-Fermented Fish and Chitosan Addition on the Pectic Substance and the Texture Changes of Kimchi during Fermentation
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 309~315
This study was conducted to examine the effects of fish sauces from shrimp and anchovy and chitosan on the changes in pH, acidity, texture, and pectin fraction during Kimchi fermentation. Also, we conducted sensory evaluation on the textural properties of various Kimchis. The results were as follows: During fermentation, pH was decreased in the order of fermented anchovy sauce, fermented shrimp and control. And acidify was increased in the same order. But the addition of chitosan retarded the decrease in pH and increase in acidity. The compression force of various Kimchis during fermentation was decreased in the rder of fermented anchovy sauce, fermented shrimp, control and the addition of chitosan. During fermentation, hot water soluble pectin (HWSP) of control, fermented shrimp and fermented anchovy sauce increased whereas HCI soluble pectin (HCISP) in there treatments decreased. On the while, HWSP decreased and HCISP increased by addition of chitosan. Sensory score for the texture parameters such as hardness, crispness and chewiness of various Kimchis after the 3rd and 5th days of fermentation showed that hardness, crispness and chewiness were higher in chitosan treatment than in other treatments. The pH and acidity, compression force of Kimchis were appeared to be most highly correlated with crispness, showing that pH and compression force gave positive correlation and acidity gave negative correlation with crispness respectively. From the above results, chitosan addition was observed to infuluence the textural properties of Kimchi and their pectic substance.
Growth and Acid Production by Leuconostoc mesenteroides in Milk Added with Cereal and Analysis of Several Volatile Flavor Compounds
Korean journal of food and cookery science , volume 11, issue 3, 1995, Pages 316~322
A curd yogurt was prepared from milk added with skim milk powder or four kinds of cereal. Addition of cereals markedly stimulated acid production by Leuc. mesenteroides. The acidity significantly increased during fermentation by Leuc. mesenteroides for 30 hours while pH significantly decreased during fermentation. The number of viable cells markedly increased until the first 12 or 18 hours of fermentation by Leuc. mesenteroides. Acetaldehyde, acetone, ethanol, diacetyl, butanol and acetoin in curd yogurt were detected by gas chromatographic analysis. Among these compounds, acetaldehyde, ethanol, diacetyl and acetoin were produced during fermentation by Leuc. mesenteroides.