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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 13, Issue 5 - Dec 1997
Volume 13, Issue 4 - Nov 1997
Volume 13, Issue 3 - Aug 1997
Volume 13, Issue 2 - May 1997
Volume 13, Issue 1 - Feb 1997
Selecting the target year
Studies on the Fatty Acid Composition of Egg Yolk Oil.
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 87~91
Egg yolk oil was obtained by roasting and Pressing egg yolks of hen's egg breeding on the open bin system and the cage system, respectively. Lipids in egg yolk oil were extracted with a mixture of chloroform and methanol (2 : 1, V/V), and fractionated into neutral lipid, glycolipid, and phospholipid by silicic aicd column chromatography. Fatty acid composition of each fraction was determined by gas chromatography. The major fatty acids of total lipids and neutral lipids are in sequence of oleic acid, palmitic acid, and linoleic acid. The major fatty acids of the glycolipids are palmitic acid, oleic acid, stearic acid, and lauric acid successively. The major fatty acids of phospholipids are oleic acid, lauric acid, and Palmitic acid consecutively. About the fatty acids composition of egg yolk oil in the open barn system, the contents of saturated fatty acid are lower and the contents of unsaturated fatty acid are higher than that of the case system. The contents of unsaturated fatty acid in egg yolk oil is higher than that of saturated fatty acid in total lipids and nutral lipids. Unsaturated fatty acid/saturated fatty acid of e99 yolk oil in the open barn system is higher than that of the cage system in glycolipids and phospholipids.
Dependence of Ethyl Carbamate Formation on the Fermentation Variables in Korean Traditional Soysauce
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 92~98
Ethyl carbamate is an animal carcinogen and a by-product of fermentation. Since the highest level of ethyl carbamate was found in a traditional soy sauce sample in the previous study, soysauce was prepared in varying experimental conditions with three kinds of meju originated from different area of the country to investigate the factors affecting ethyl carbamate formation. The sample analysis methods included a semi-purification with solid-phase extraction and detection by GC-MS at SIM mode using m/z 62 fragment ion. Among the investigated factors, which includes source meju, bringing length, salt content, irradiation of visible light during bringing or storage, and storage length, source meju and storage length showed most profound effect on the formation of ethyl carbamate. Irradiation of visible light for 12 hours a day during storage lowered the concentration of ethyl carbamate compared to the soysauce kept in the dark. Meanwhile irradiation during the bringing as well as the degree of salt contents showed no effect.
A Study on Korean Traditional Food for Housewives Living in the Rural Area of Chunnam, Yosu
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 99~105
The housewives living in the rural area of Chunnam, Yosu were asked by using the questionaires about Korean traditional food habits. The results are obtained as follows: 43. l％ of the respondents were 50 to 59 years old, 38.1％ of them had primary school education and 57.5％ of them lived with husbands and children. 40.6% of them had 3∼4 family members. 30% of them earned 5 to 8 million won yearly; 99% of them liked boiled rice, especially plain boiled rice (63.1%) and mixed boiled rice (36.9%). The most liked food was Doenjangkuk (59.4%), Doenjangchigae (61.9%), Kimgui (30.1％), Pugochim (15.6％), Hobakchon (26.2%), Kongiaban (25.6%), Kongnamul (50.6%), Raw fish (23.7%); and They enjoyed Shirudock (16.9%) and Sickhae (60.6%) as dessert.
Inhibition of Escherichia coli 0157:H7 and Staphylococcus aureus 196E by allspice (Pimenta dioica L.) during cold storage
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 106~112
The effect of low concentrations of allspice (Pimenta dioica L.) in culture broth as an antibacterial agent against Escherichia coli 0157:H7 and Staphylococcus aureus 196E was tested at 35,5 and -20
. Tryptic soy broth (TSB) containing 0∼2% (w/v) of allspice was inoculated with 10
of E. coli and S. aureus and incubated at each temperature. The growth of E. coli was not inhibited at 0.1∼1.0% allspice and growth occured at 2％ allspice but only after a prolonged lag period. Growth of S. aureus was inhibited with increasing concentration of allspice at 35
. Growth of S. aureus occured at the presence of 0.1∼0.3% allspice but the viability of S. aureus at 0.5∼2.0% allspice was decreased during storage at 35
. During refrigerated storage at 5
, inhibition of E. coli and S. aureus was increased with the progress of time and increasing spice concentration. During frozen storage at -20
, antibacterial activity of allspice against E. coli was increased with increasing storage time and spice concentration while that activity against S. aureus was effective during early period of storage. There was no major changes in population of S. aureus in TSB with different concentration of spice frozen at -20
. Viable counts of E. coli and S. aureus at 0.l％ of allspice was less than that of control during frozen storage.
Analysis on facilities/Equipment of School Foodservice in Kyunggi-Do
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 113~123
Conventional foodservice system has been the most prevalent system across the country. However, all the elementary students throughout the country is not being provided with school lunch program because of the restriction on equipping school foodservice facilities. So commissary foodservice system was introduced to school lunch program in 1991. This study was designed to evaluate condition of existing major equipment including volume, probable useful life, and frequency of use and determine equipment improvements on conventional and commissary school foodservice systems. A questionnaire was developed and mailed to 87 dietians of conventional and 46 dietians of commissary school foodservices in Kyunggi-do. Response rates were 89.1% and 91.3%, respectively . Approximately one third of commissary foodservices were converted from conventional to commissary. Only 52.6% of conventional and 53.5% of commissary foodservice facilities/equipments have been desirable in quality and quantity. Capacity, functional ability, using frequency, and relationship with efficient work management were analyzed according to school foodservice system. Content analysis was conducted regarding to dietitians' opinions on foodservice facilities/equipment.
Assessment of Dietitians in Elementary School Foodservice Program
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 124~146
The study was surveyed to evaluate the foodservice program. The survey was conducted based on instrument which was developed by reviewing previous research. The instrument was provided to 60 nutritionists at the elementary schools in Taegu area. The data include 4 major parts of task performance rate, delivery and service, menu management, and satisfaction of foodservice facilities. Data obtained from survey are analyzed by SPSS program. These results show that the performance rates of determination of nutritional needs and menu planning is high to 98.3％ both and 23％ of nutritionists don't perfomed nutrition education.
A Study on Life Habits of Male and Female Adults Relating to Their Body Shape
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 147~156
The purpose of this study was to investigate total life habits of male and female adult through questionaire. Questionaire was composed of items such as perception of body shape, food habits, preference habits, the concern of the health and weight control. For this study, the subjects were divided into three groups like low-weight group, standard-weight group, over-weight group according to their body shape. The results can be summarized as follows: 7.9% of the subjects were included in low-weight group, 55.2% in standard-weight group, 36.9% in over-weight group. The subjects' perception of ideal body shape was significantly different from that of actual body shape. Males were more satisfied with their body shape than females. Most of females were unsatisfied with present their body shape and prefered slim and long body shape. Males, specially low-weight group, had adherence to smoking, alcohol and health food compared with the other groups. Food habits of males were considered to be fair compared with those of females. Meal amounts of over-weight group were significantly higher than those of the others. Low-weight group took more snacks and took a stong dislike of food. Males exercised hard and thought their health status to be fair. Low-weight group of males and standard-weight group of females considered their health status to be bad. 69% of the subjects were concerned about weight control. Low-weight group of males had a desire to gain weight while most of females had a desire to lose weight.
A Study on the Job Attitude of Cook at Deluxe Hotel in Kyongju (I) - An Analysis on the General Characteristics about Job of the Cook -
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 157~167
This study was carried out to get an information on hotel Cook. We need to have a data, information and knowledge on Cook to improve a culinary art training program and working environment. This study was surveyed by 203 Cook to work for deluxe hotels at Bomun, Kyongju. The results were summarized as follows. 1. The great part (81.8%) of the Cook were a male, a half (53.2%) of the Cook were in their twenties or thirties. In academic background, 56.7％ of the Cook graduated from senior high school and in career background, 44.4% of the Cook had under 5 years at food enterprise. 2. The almost of the Cook (83.3%) worked with restaurant for 8∼9 hours/day and 66.3% of the Cook earned a million won in a month. The higher grade Cook worked longer hours and earned more money than a lower grade one. 3. The most popular workplace of the male Cook were Western style restaurant, but one of the female Cook were a Korean style restaurant. 4. The Cook have 0.9 unit Cook qualification per one person and the most popular Cook qualification were a Western style culinary art. 5. A half of the Cook asserted their expert skill in Western style Cook, and a third Cook asserted their expert skill in Korean style Cook. 6. A great part of the Cook was unsatisfied with pay (49.2%), work environment (16.6%), human relation (10.4%), and if they have a chance of workplace transfer, 38.8% of the Cook wished to manage their one restaurant. 7. 66.5% of the Cook had a workplace transfer more than a time. The higher grade Cook had more chance to change workplace. Almost of the Cook had no chance to study a culinary art at overseas.
Changes of Antigen Binding Activities of Hen′s Egg Yolk Immunoglobulins after Proteolysis
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 168~172
Yolk immunoglobulins (yIgG) from hen's egg were purified. To investigate the stability of yIgG to digestive enzymes, the changes of antigen binding activities (ABC) after in vitro proteolysis were examined by competitive ELISA. After 30 min exposure to pepsin, the ABC of yIgG was lost. However, comparing with native yIgG, the ABC of pepsin digested yIgG was decreased, but considerable amount of ABC was remained after 30 min exposure to pepsin in 50% saccharose solution. Therefore, the stability of yIgG to pepsin digestion was improved by the addition of saccharose to yIgG solution. The ABC of yIgG was considerably remained after exposure to trypsin and chymotrypsin for 8 hr. YIgG showed especially good stability to chymotrypsin proteolysis.
Determinations of Ergocalciferol and Cholecalciferol in Mushrooms
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 173~178
The contents of ergocalcife.of (vit D
) and cholecalciferol (vit D
) in mushrooms (Lentinus edodes, Agaricus bisporus, Pleurotus ostreatus, Flammulina velutipes, Auricularia auricular, Gyropora esculenta, Romaria botftis, Coriorus versicolar, Ganoderma lucidum) were determined by high-performance liquid chromatography (HPLC), using external standard method. The methods included saponification, extraction, drying, filtering and quantification with analytical HPLC (waters Inc.). The contents of vit D
found in different mushroom species. A. auricular, and L. edodes contained high amounts of vit D, 167.8, 72.6
/100 g of edible portion, respectively. On the other hand A. bisporus showed the lowest contents of vit D among analyzed mushrooms.
The Study on the Salinity of Kimchi and Subjective Perception of Salinity in Pusan Area
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 179~184
To investigate the salinity of Kimchi and subjective perception of salinity on Kimchi in Pusan area, questionaire and sampling of Kimchis was performed twice during summer and winter, 1996 and 1997. Most of subjects attend in this survey were in their thirties and fourties, graduated from high school and their monthly income was in the range of one million to two million won. Above 90% of subjects live in Pusan and Kyung-nam area and most of them learned how to make Kimchi from their mother and believed that the salinity of home-made Kimchi is constant through the year. The survey on the subjective perception of salinity of summer Kimchi showed that salinity of Kimchi perceived as less salty was 2.46
0.24% by housewives and 2.57
0.23% by their family members, salinity of summer Kimchi perceived as appropriate was 2.61
0.51％ and 2.65
0.57%, salinity of Kimchi perceived as salty was 2.77
0.61% and 2.62
0.47%, respectively. These data shows that salinity and subjective perception of salinity of summer Kimchi are correlated. The salinity of winter Kimchi perceived as less salty was 2.98
0.83% by housewives and 3.02
0.71% by this family members. The salinity of winter Kimchi perceived as appropriate was 2.82
0.49% and 2.94
0.53%, and the salinity of winter Kimchi perceived as salty was 3.20
0.61% and 3.25
0.49%, respectively. These data does not show salinity and subjective perception of salinity of winter Kimchi is correlated. Average salinity of summer Kimchi was 2.55
0.44%, while average salinity of winter Kimchis was 2.97
0.54%, which is for preservation during winter time. Furthermore, most of subjects believed that salinity of Kimchi may affects the occurrence of diseases, such as hypefention. 80% of subjects answered that it is better to eat Kimchi perceived as less salty. Therefore it is recommended to make Kimchi with below 3％o of salinity in factory scale in the near future.
Effects of Protein Contained in Major Ingredients with Treated Emulsifiers on Chemically Leavened Reduced-Calorie Cake as Baked Product Model Systems
Kim, Hye-Young ;
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 185~191
The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03
) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starch instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87
). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48
) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.
A Study on the Differences of Dietary Habits between Normal and Handicapped Children in Incheon Area
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 192~203
The purpose of this study is to investigate the difference of dietary habits between normal and handicapped children. This study was performed with 166 normal children and 154 handicapped children in Incheon area. There was very significant differences of dietary habits between normal and handicapped children, but there was no significant difference in disable type.
Characteristics of Sponge Cakes with Replacement of Sucrose with Oligosaccharides and Sugar alcohols
Korean journal of food and cookery science , volume 13, issue 2, 1997, Pages 204~212
The characteristics of sponge cakes prepared with replacement of 30, 50, 75, or 100% of sucrose with isomaltooligosaccharide (IOS), fructooligosanharide (FOS), maltitol symp (MS), or maltitol powder (MP), were examined through physical measurement and sensory evaluation. The specific gravities of foams and cake batters were not significantly different among samples (p .0.05). The use of IOS increased the viscosity of cake batter. The cakes containing IOS, FOS, MS, or MP were softer than control cakes (sucrose 100%). Especially cakes prepared with 30, 50％ IOS, or 75, 100％ MP, appeared to be fragile. When increasing levels of IOS or FOS were incorporated in the cake formula, cake crust color was getting darker than that of control cake, whereas cake containing maltitol was getting lighter as the levels of replacement increased. Generally, the volume of cake containing FOS were superior to that of control cake, whereas those of cakes containing above 50% MP were inferior. Sensory analysis of experimental cakes did not show significant differences from the control cake for softness, springiness and gumminess. Sweetness increased replacing the sucrose with FOS, MS or MP (30, 50%) and moistness increased using IOS, FOS, MS, or MP without agreement with moisture contents of cakes. Replacement of 30, 50% sucrose with MS or 30％ with MP did not affect greatly the physical measurements or sensory characteristics studied.