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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 12, Issue 4 - Dec 1996
Volume 12, Issue 3 - Aug 1996
Volume 12, Issue 2 - May 1996
Volume 12, Issue 1 - Feb 1996
Selecting the target year
Tenderness Comparision of Korean and Imported Beef Using Time - Intensity Metho dology
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 123~128
Tenderness of loin and brisket muscles of Korean and imported beef was measured using the Time-lntensity (Tl) techniques. From the Tl curve, the Rx, Imax, Dur and AUC parameters were determined. For the loin muscle, Korean beef showed significantly (p < 0.05) larger Rx, Imax, and AUC. This result represents Korean beef loin has higher tenderness than that of imported one. For the brisket muscle, imported beef show.
A Study on the Quality Control for the Holding Method of Food Served by an Industry Foodservice Establishment
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 129~137
The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.
A Study on the Realities and Job Satisfaction of Hotel Cuisine Employees
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 138~145
This study is. aimed to investigate the realities and the job satisfaction of hotel cuisine employees to be occupied with the special grade of tourist hotel in Daegu. As the factors of job satisfaction for the cooks, the 5 items such as social reputation, job itself, human relationship with co-workers, the chance of promotion, and the stability of company and benefits were selected. And 21 subitems of them were also chosen. The 154 persons of all were examined in this study. For the establishment of the factors in the area of job satisfaction, the methods of Cronbach's
analysis and factor analysis were carried out. The propensities of employees and the differences of job satisfaction were examined by using x
-test method and one-way ANOVA respectively. 1. In the area of males professional cooks were 89% with respect to age, 51.9% were found to be under 25 years of age which constituted the largest age group. 96％ of the cooks had graduated a high school or had a higher education Those who had four or more years of cooking experience were 46.8％ which constituted the largest group, while about 30% had less than one year experience. Approximately 50% of the cooks earned an average of less than W700,000 per month. Among these cooks most worked for western type food establishments. Even with their higher education, we found that their work term is short and their income, low.2. In the research on job satisfaction, the survey result found was in the order of: social security, the work itself, human relationships with their fellow cooks, the chances of promotion, and job security and benefits with index-values of 4.59, 3.98, 3.18, 2.94 and 2.52 respectively.
A Study on the Preference of Hobakjook upon Material & Mixing ratio Change
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 146~152
Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.
The Effects of Sugar Addition in Yogurt Prepared from Egg White Powder and Casein
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 153~161
A curd yogurt was prepared from egg white powder (EWP) and casein added with sugars (glucose, fructose, lactose). The effects of sugar addition on acid production and growth of Lactobacillus were studied. The effects of sugar addition on sensory property and volatile aroma compounds were also studied. Acid production by L. acidophilus in EWP 2％ (W/V), casein 3％ (w/v) and sugar 0.5,1 or 2％ W/V) was lower than that of L. acidophilus in milk (control). Acid production in sample added with glucose or fructose of 1％ or 2% (W/V) was higher than that of 0.5% (W/V), while acid production in lactose added sample was not affected with the concentration of lactose. Number of viable cells of L. acidophilus at 24 hr in milk, glucose added sample, fructose added sample and lactose added sample was 3.6
10/Sup 9/, 5.6
7/, respectively. Through 30hr fermentation, acid production and number of viable cells of L. acidophilus in milk were higher than those of sugar added samples. Sensory property of fructose added sample was slightly better than that of milk yogurt (reference), while that of lactose added sample was significantly inferior. Though the composition of volatile aroma compounds was slightly different according to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.
A study on Reducing Power, Degree of Gelatinization and Retrogradation Rate of Soybean Jeolpyon
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 162~165
Various kinds of jeolpyon (cubed rice cake) differing in roasted soybean flour. content (0, 5, 10, 15, 20%) were prepared to study digestibility, degree of gelatinization and retrogradation rate. Digestibility slightly in creased as soybean content increased. Degree of gelatinization also increased as soybean content increased. Retrogradation rate obtained from the changes in hardness of soybean jeolpyon with the control was 0.528 day and time constant (1/k) was 1.89 days.
Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - ll. Study on the Physicochemical and Sensory Characteristics of Glutinous millet Noti -
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 166~177
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 millet flour Aspergillus and Penicillium developed in glutinous millet Noti dough from 40th day. The reducing sugar content of glutinous millet Noti was higher than that of the Noti dough during the same period and almost similar as the first day even 90 day storage. The moisture content of glutinous millet Noti was less than 20％. Moisture content of glutinous millet Noti to compare with the common rice cake was from 1/2 to 1/3. While gelatinization degree significantly decreased in the rice cake that did not add malt, glutinous millet Noti did not show decreasing gelatinization degree in comparison with the common rice cake. Overall acceptability was to add 15％ malt and keep 6 hr saccharification time at 60
. The hard ness of glutinous millet Noti by Instron measurement was slowly increased after the l0th day. Cohesiveness and elasticity were increased during the period of storage.
Foodservice and Nutrition Survey of Children of Day Care Centers in Gyeongnam Area
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 178~185
Investigation of foodservices was carried out in 7 different day care centers in Gyeongnam area and no trition survey of their 481 children were undertaken between October 5 and November 3, 1994. The results were summarized as follows: Conditions of most equipments and facilities used in the kitchen were very defective especially in dishwashing and sterilizing step. Number of cooks and assistant cooks in foodservices was 1 or 2. Purchasing of foods and planning of menu were mainly done by the manager or the secretary. Menu was cycled weekly. None of the day care centers has empolyed a dietitian. Mean values of height and weight of children showed slightly over the standard of Korean children. Mean intakes of energy and all the nutrients from the lunch, which was served by day care centers, were below 30% of the Korean RDAs. Mean value of protein, thiamine and niacin were above 25％ of the RDAs. Intakes of Ca, Fe and Riboflavin were lower than the ones of other nutrients. It is suggested that dietitians should be empolyed to take care of meal services and nutrition education for the children.
Degree of Retrogradation of Non-Waxy and Waxy Rice Cakes during Storage determined by DSC and Enzymatic Methods
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 186~192
Retrogradation of non-waxy rice (NWR) and waxy rice (WR) cakes (45% moisture) stored at 5
was studied by differential scanning calorimetry (DSC) and enzymatic (
-amylase-puuulanase) method. With DSC, endotherms did not appear with rice cakes stored at room (
) and deep freezing (-2
) temperatures but did with samples stored at low temperature (5
), showing accelerated retrogradation by low temperature. Onset temperature (To) and peak temperature (Tp) did not change under 14 days at 5
but enthalpy values (
H) increased rapidly within one day and increased steadily until 5th day of storage, then equilibrated. Higher
H were obtained with WR cakes than NWR cakes. It was suggested that more amylopectin recrystallization occured with WR than NWR. Degrees of gelatinization of rice cakes determined by enzymatic method increased in the following order: 5
. In contrast with DSC results, dogrees of gelatinization of NWR cakes, were relatively lower than that of WR cakes. However, increased retrogradation extents (melting enthalpies) caused reduced enzyme susceptibilities to
-amylase-pullulanase system, among NWR or WR cakes stored at 5
. The degrees of retrogradation of rice cakes stored at 5
were higher than those stored at
without regard to the kind of rice. The higher sensitivity of the enzymatic method was obtained than that of DSC method when the degrees of retrogradation of rice cakes were determined during storage under this experiment conditions.
Sensory and Instrumental Characteristics of Corn and Mung bean Starch Gels with Additives
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 193~199
Effects of addition of various additives, sucrose fatty acid ester 1170 (SE), carboxymethyl cellulose (CMC) and soy bean oil (SO) on textural characteristics for untreated and defatted corn and mung bean starch gels stored at room temperature for 24 hrs and 72 hrs were studied. In sensory and instrumental characteristics of starch gels with additives (0.5% for starch basis), the acceptability was highly correlated with cohesiveness and bend property of starch gels stored 24 hrs and springiness, cohesiveness, color, smoothness, bend property, hardness and clarity of starch gels stored 72 hrs. Regardless of adding additives, textural characteristics of defatted corn starch gels showed somewhat higher values than that of com starch gels. The acceptability of starch gels with additives was somewhat lowered in all the cases, which showed highly correlated in cohesiveness for 24 hrs and springiness for 72 hrs. Instrumental characteristics were similar to those of sensory evaluation, which showed no significant difference with additives.
Sensory and Rheological Properties of Jeungpyun made with various Additives
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 200~206
This study was carried out in order to investigate the effect of additives on Jeungpyun (fermented and steamed rice cake) Preparation. Soy bean flour, whole milk Powder, skim milk Powder, egg yolk, egg white, and mugwort were added in the Preparation of Jeungpyun. There were not significantly difference in loaf volume between control and experimental groups addfd egg yolk, egg white and mugwort. In sensory evaluation, the hardness of Jeungpyun containing of soy bean flour, milk Powder, and egg were lower than control The Jeungpyun containing mugwort was more bitter and harder than the control. The rheological properties measured by texturometer were significantly different among the Jeungpyun added with different kinds of additives. The hardness was significantly lower in Jeungpyun containing whole milk Powder and soy bean flour and springiness was higher in mugwort Jeungpyun compared with the control. In 4
storage, retrogradation of Jeungpyun assessed from hardness measured by texturometer was delayed by addition of soy bean flour and whole milk powder.
Effect of Addition of Enzyme-Resistent Starch on Texture Characterstics of Corn Bread
Korean journal of food and cookery science , volume 12, issue 2, 1996, Pages 207~213
Effects of replacement of corn starch with Amylomaize Vll starch and addition of enzyme-resistant starch on texture characteristics of com bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize Vll starch. 15% (RSl5) and 30％ (RS30) of butter, was replaced with enzyme-resistant starch (RS) from Amylomaife Vll starch, respectively. Textu,e describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as com starch was replaced with Amylomaize Vll starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness inclosed but cohesiveness decreased as cooling time increased.