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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 19, Issue 6 - Dec 2003
Volume 19, Issue 5 - Oct 2003
Volume 19, Issue 4 - Aug 2003
Volume 19, Issue 3 - Jun 2003
Volume 19, Issue 2 - Apr 2003
Volume 19, Issue 1 - Feb 2003
Selecting the target year
Foodservice employees′ Sanitation and Hygiene Practice in School Foodservice
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 403~412
The purpose of this study was to develop methods for foodservice employees to perform by measuring their levels of sanitation and hygiene practices. The employees' sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization. The competency list was divided into three parts; (1) before starting the work, (2) during the work and (3) after the work. The levels of the employees' sanitation and hygiene practices were evaluated by dietitians and by the employees themselves. Most schools had conventional foodservice systems (83.4%), which were operated by contract management (94.8%). It was found that the highest practice level related to sanitation and hygiene before starting work, with the lowest levels observed after work. The item related to the cleaning and sanitizing of dishes had the lowest practice level score. Employees perceived their sanitation and hygiene practice after work to be worse than before starting and during work. The items of ″Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart″ and ″Do not clean dishes and utensils in production area″ had the lowest scores by employees. The scores of the employees were similar to the perception of the dietitians.
A Study on the Stress and Dietary Life of Office Workers in Seoul
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 413~422
The purpose of this study was to investigate the relationship between the dietary attitude and health on the stress status of office - workers in Seoul. This research was conducted on 389 office workers (224 males and 165 female). In relation to stress, it was found that the degree of stress as an office workers was ′slight′ and much for 45.2% and 40.6%, respectively, of the study population. Consequently, most office workers were found to be under stress. The amount of food intake under stress was found to be ′reduced′, unchanged and increased in 38.3, 37.0 and 24.7%, respectively, of those surveyed. The preferred foods when under stress were found to be alcoholic and non-alcoholic beverages, in 57.6% of cases, which was the highest proportion regardless of age, sex, marital status, occupation and educational level. The desired taste when under stress was found to be ′hot′ and sweet in 34.7 and 26.0%, respectively. As to the feeling after food intake, 51.7% responded that food intake was not useful for the relief of stress, which was the highest proportion and many salaried females worried about weight gain. With regard to the relationship between stress, health and nutrition, 69.9% of office workers responded that they thought the relationship of these factors was very high. As for the greatest cause triggering stress, 50.3% responded "due to workplace and job". The best method for relieving stress was to do exercise, with a 30.1 % response, The average score for the degree of stress and tension was 7.2, with 64.0% of office workers having an average level between 6- and 9. The degree of stress was higher for females than males, for unmarried salaried and hot-tempered persons. Those not doing exercise were subject to the highest levels of stress, and those a having sufficient sleep were found to be subject to less stress. Those interested in their health were found to have a good condition and lower levels of stress. In correlation with eating habits, stress, the degree of tension and personality, the F-value was found to be 43.505 (p<0.01), with an explanatory power of 0.294 (29.4%), indicating significant differences. This means that office workers with higher degrees of stress and tension tended to have poorer eating habits. Since bad eating habits have an adverse effect on both the state of physical health and individuals emotional development, for the purpose of correctly managing stress, office workers should make efforts to practice good eating habits.
Mechanical and Sensory Characteristics of Jeungpyun Prepared with Different Fermentation Time
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 423~428
Jeungpyun was prepared with varying degrees of fermentation, and their effects on its quality characteristics were examined. In height and volume of jeungpyun, the samples treated with a first fermentation time of 240 minutes, and second and third fermentation times of 60 and 30 minutes, respectively (Sample E) had the best fermentation quality. A texture profile analysis, Hunter's color and sensory evaluation of these jeungpyun were carried out during the 4 days of storage. In the texture profile analysis, the hardness was observed to reduce in proportion to decreases in the fermentation time. The lightness value of Sample E showed one of the highest among the samples, but decreased as the storage time was prolonged. The results of the sensory evaluation showed that Jeungpyun of Sample E had higher swell, softness and moisture scores.
Optimization of Rheological Properties for the Processing of Omija-pyun(Omija jelly) by Response Surface Methodology
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 429~438
The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.
The Changes of Capsaicinoids and AST A Color Value of Red Pepper Powder Packed with Different Packaging Materials
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 439~446
This study was performed to investigate the change in the chemical components of red pepper powder using different packaging materials and various storage conditions. Red pepper powders with 11 and 15% initial moisture content were packed with five different materials and stored at different temperatures (0, 20, and 30 C) for a one year period. Over the storage period, each combination was periodically sampled, and examined for composition changes. The five packaging materials were: linear low density polyethylene(LLDPE), nylon/LLDPE(Ny/LLDPE), saran coated ethylene vinyl acetate copolymer/linear low density polyethylene(B650), nylon/Tie/nylon/ethylene-vinyl alcohol copolymer/nylon/Tie/LLDPE(RDX-2787) and oriented polypropylene/alumimum/LLDPE(OPP/Al/LLDPE), and the three storage conditions were (28.3
2.8)% relative humidity, (18.6
4.9)% RH, and (0
10)% RH, respectively. The moisture contents of all samples changed according to the relative storage humidity, except those of the samples packed with OPP/Al/LLDPE, which remained constant throughout the storage period. The capsaicinoids content of the red pepper powder did not change significantly for 6 months, but gradually decreased after that until about 85% of the original amount remained at the final stage of storage. The ASTA color values of all samples decreased gradually throughout the storage period. The higher the storage temperature, the more severe the deterioration. The color deterioration seemed greatly related to the existence of oxygen, as the deterioration was especially severe in the samples packed with LLDPE and B650, where the oxygen transmission rate were highest among the five packaging materials.
Quality Characteristics of Bread Prepared with the Addition of Curry Powder
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 447~453
This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.
Microbiological Quality Evaluation for Application of the HACCP System to the Bakery Products at Small Scale Bakeries
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 454~462
Recently, the HACCP(Hazard Analysis Critical Control Point) system has been emphasized in food processing industries throughout the world. However, the system has, as yet, not been applied very well to domestic food industries. Due to the increase in the consumption of bakery products, more studies are required on the application of HACCP to establish the system in small-scale bakeries. This study was designed to provide basic data for setting management standards for HACCP, based on microbiological hazard evaluations of bakery products. Red bean paste filled breads, custard cream filled breads and cakes covered with fresh whipping cream were collected, and microbiological evaluations conducted on the raw materials, the manufacturing processes and potential hazards. The result showed the presence of coliforms in fresh cream of cakes and the soybean paste of soybean paste breads at levels as high as 105 CFU/g on the hazard analysis of the raw materials. Moreover, the general levels of bacteria and coliforms were over those of the standards during the intermediate fermentation and molding processes. Furthermore, high levels of coliforms were detected on the hands of the salesmen and bakers themselves. This suggests that the CCPs (Critical Control Points), such as fresh cream and red bean paste manufacturing process desperately require better management. There is also a requirement for education relating to personal hygiene for the production of hygienic bakery products and for the publics health.
Screening of Antioxidant Activity in Dansam(Salvia miltiorrhiza) and Additional Effect on the Shelf-Life and the Characteristics of Yakgwa
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 463~469
This study was carried out to investigate the antioxidant activities of Dansam (S. miltiorrhiza). The Dansam (S. miltiorrhiza) was extracted with ethanol and methanol, and the extracts were fractionated with hexane, chloroform, ethyl acetate and butanol and water, in that order. The antioxidant activities of Dansam (S. miltiorrhiza) were determined by measuring the radical scavenging effects, using the 1, l-diphenyl-2-picryl-hydrazyl (DPPH) method. The electron donating ability was shown to be about 50% (IC50) at concentration of L-ascorbic acid, Dansam that reflected eliminatory effect by 50% were 9.48
, and l2.59
respectively. According to the results of the above anti oxidation experiments, those for the group with the added Dansam showed a decreased oxidation, but the antioxidation increased with time. With a storage temperature of 60 C for 5 days, the acid value for the relative antioxidant activities were higher than in the Control group. The peroxide values for the relative antioxidant activities were also higher than in the Control group. The TBA values for the relative antioxidant activities were higher than in the Control group.
Antimicrobial Activity of Methanol Extract from Rheum tanguticum against Food Hazardous Microorganisms and the Composition of the Extract
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 470~476
Daehwang (Rheum tanguticum) was extracted by methanol, and the antimicrobial activities of the extract, against some food hazardous microorganisms, were investigated by the paper disc method. The minimum inhibitory concentration (MIC) of the extract against the microorganisms was determined, and the extract components were analyzed by GC/MS. The Daehwang extract showed the strongest antimicrobial effect against P. aeruginosa. The MICs on S. aureus, P. aeruginosa and S. typhimurium were 250, 300 and 300mg/
, respectively. In the methanol extracts from Daehwang, 120 different compounds were separated, with the extraction yield of the phenolic compounds being relatively high (29.85%). Substances with antimicrobial activity, such as 2-methoxy-phenol and 4-vinyl-2-methoxy-phenol were detected in the study.
Development of a Hospital Foodservice Facility Plan and Model based on General Sanitation Standards and RACCP Guidelines
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 477~492
The purposes of the study were to establish HACCP-based standards and guidelines for conducting a plan review to build, or renovate, hospital food service establishments, and ensure the safety of foodservice and reduce the risk of food borne illness. The scope of the study included suggestion for the planning of hospital foodservice facilities: layout, design, equipment and modeling. The results of this study can be summarized as follows: 1) The development of a foodservice facility plan based on the results of a survey, literature reviews and the results of interviews with foodservice managers from 9 general hospitals. This was composed of operational policies in foodservices, layout characteristics, space allocation, selection, design, specification standards for equipment and the construction principles of foodservice facilities. 2) Two foodservice facility models were developed, one for general hospitals with 900 beds (2,000 patients and 2,500 employee meals per day) and the other for general hospitals with 300 beds (600 patients and 650 employees meals per day). 3) The suggested kitchen space requirements for the foodservice facility models were 341.2 ㎡ (W 17,100mm x L 23,700mm) and 998.8㎡ (W 35,600mm x L 32,800mm) for the 300 and 900 beds hospitals, respectively, with both designs being rectangular. The space requirements for the equipment, in relation to the total operational area, in terms of ratios were 1:3.5 and 1:3.8 for the 300 and 900 beds hospitals, respectively. The recommended space allowances per bed for the developed foodservice facility models were 1.15 ㎡ and 1.11 ㎡ for the 300 and 900 beds hospitals, respectively, which were increased by more than 30% compared to those suggested in the precedent study, and considered appropriate for the implementation of the HACCP system. 4) The hospital foodservice facilities plans and models were developed based on the general sanitation standards, guidelines and the HACCP system, and included foodservice facility layout, product flow, physical separation between contaminated and sanitary areas, foodservice facility specifications with a 1/300 scale for a 300 bed, and a 1/400 scale for a 900 beds blueprint. 5) The main features of the developed foodservice facility plans and models were; physical separation between contaminated and sanitary areas to prevent cross contamination, product flow in one direction from the arrival of the raw material to the finished product, and separation of different work areas and the process of receiving & preparation of products, refrigeration & storage, cooking, assembly, cleaning & disinfection, employee areas and janitorial facilities. The proposed models from this study were presented as examples for those wanting to build, or renovate, their facility for the production of foods.
Sensory and Textural Characteristics of Mohaebyung by Different Ratio of Ingredient
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 493~503
The purpose of this study was to investigate the sensory and mechanical characteristics of Mohaebyung by the addition of chestnut, jujube, dried persimmon, pine nut, and codonopsis lanceolata flours. In the sensory evaluation of Mohaebyung, the acceptance for the color, moistness and sweetness was best with the addition of 25% mixed flour. The flavor, grain, chewiness and overall quality were best with the addition of 20% mixed flour. As a result of a textural analysis, the hardness and springiness of Mohaebyung decreased with increases in the addition of mixed flour. The redness, yellowness and lightness of Mohaebyung were increased with increases in the addition of mixed flour. A moisture content of 15% in the mixed flour added to the Mohaebyung was higher with 25% mixed flour.
Optimization for the Preparation of Jeung-Pyun, with Added Paecilomyces japonica Powder, Using a Response Surface Methodology
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 504~510
To optimize the preparation process of Jeung-Pyun, an experiment was derived, using a central composite design, to fmd the optimal mixing conditions. The addition of Paecilomyces japonica powder, the volume of Tak-Ju and the second fermentation time were independent variables, with the pH, volume, color, sensory and texture properties of the Jeung-Pyun selected as response variables. As the Paecilomyces japonica powder and fermentation time were increased, the b values and volume after the second fermentation also increased. The color of the Jeung-Pyun became deeper with increases in the Paecilomyces japonica powder and fermentation time, and was deepest on the addition of 30% Tak-Ju. The pH increased with increasing fermentation time of the Jeung-Pyun, and on the addition of 3% Paecilomyces japonica rapidly increased more than with the other groups. The optimal mixing conditions for the best quality Jeung-Pyun, with restricted conditions above a b value of 3, a color intensity above 3, and a volume of 40mQ and a pH of 4.02-4.04 after the second fermentation, were 4.0%, 20% and 45 mins for the Paecilomyces japonica powder, Tak-Ju and second fermentation time, respectively.
Quality Characteristics of Mixed Polysaccharide Gels with Various Kiwifruit Contents
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 511~520
This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from
-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.
Effects of Kugija(Lycium chinesis Miller) on the Sensory Properties and Lactic Acid Bacterial count of Nabak Kimchi during Fermentation
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 521~528
This research was conducted to find the effects of the addition of kugija to the quality and conservativeness of Nabak kimchi. Kugija extract was prepared by boiling kugija fruits, at different ratios (1, 3, 5 and 7%; w/v) in water for 30 minutes. The changes in the sensory and microbiological properties of the Nabak kimchi were measured for 25 days, following the preparation at a uniform temperature of 10
, and compared to a control (distilled water without kugija). For the properties of acceptability, the Nabak kimchi treated with 3% kugija was evaluated as being best during the whole fermentation. The number of total cell counts and number of lactic acid microorganisms gradually increased to a maximum, and then decreased. It was the maximum for controlling and 1 % treatment on day 2, forand 3, 5 and 7% treatment on day 7. (Eds note: the highlighted sentence needs c1arification\ulcorner)This experimental study revealed the effect of kugija extract in enhancing the eating qualities on Nabak kimchi and retarding the fermentation over the initial seven days. The optimum levels of kugija extract on Nabak kimchi obtained through experiments was between 1 and 3% of the water content. Although 3% gave a better color, the fermentation-retarding effect and savory taste. The application of kugija extract could be domestically applied to improve the eating quality and the preservation of traditionally prepared Nabak kimchi.
Cognition and Satisfaction of Customer in Home-delivered Meal
Korean journal of food and cookery science , volume 19, issue 4, 2003, Pages 529~538
The objectives of this study were to measure customers' cognition and overall satisfaction, and to identify relatively important attributes for the overall satisfaction, of home-delivered meals. Questionnaires were distributed to 243 customers. The statistical data analyses were completed by x
-tests, ANOV A, factor analysis, reliability analysis and regression analysis using SPSS version 10. 56.6% of customers get obtained information from the internet, with 31.3% of these using this method at least once a week, but 72.9% of customers used this method less than once per years. The major reasons for ordering home-delivered meals were tired of cooking, more economical and no time to cook. The results were significantly different in relation to age, occupation and monthly income. The major reasons for hesitation about ordering home-delivered meals were meals should be prepared in households, not sanitary and the use of too many artificial flavors. The results for this factor were significantly different in relation to gender, age and monthly income(p<0.01). The most preferred kinds of home-delivery meals were Korean soup (guk), stew, soup (tang), speciality dishes and party dishes. The customer's cognition of kindness of the delivery staff was highest, with food temperature being the lowest among the options. The food and service level factors were derived from a factor based analysis of customer's cognition towards home-delivered meals. The customer's cognition of food taste, food quantity, kindness of delivery staff and packaging container shape were significantly different according to the use frequency and use period. The packaging method, sanitation, kindness of delivery staff, price and taste were the most relatively important attributes for overall satisfaction with home-delivered meals.