Go to the main menu
Skip to content
Go to bottom
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 20, Issue 6 - Dec 2004
Volume 20, Issue 5 - Oct 2004
Volume 20, Issue 4 - Aug 2004
Volume 20, Issue 3 - Jun 2004
Volume 20, Issue 2 - Apr 2004
Volume 20, Issue 1 - Feb 2004
Selecting the target year
A Study on Measuring the Labor Intensity of Menus according to Various Cooking Types
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 335~341
The purpose of this study was to measure the labor intensity of menus according to various cooking types. Through a literature review and in-depth interview, the attributes that affected the labor intensity were identified as the level of skill, amount of effort, degree of tiredness, time consumed, and machine usage. A survey was conducted in April, 2001 among cooks who Dew the entire process of cooking. There was a strong positive correlation between labor intensity and labor intensity attributes. Through regression analysis, a regression equation was obtained between labor intensity and labor intensity attributes. The labor intensity index calculated from this study showed the extent of labor intensity of menus. The result of this study could be used as basic data for foodservice manager to establish a menu planning and work schedule based on a scientific method.
Quality Characteristics of Tarakjuk (milk-rice porridge) with different Roasting Conditions during Refrigerated Storage
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 342~351
Rice flour was roasted at different temperatures and times and tarakjuk was made from these roasted rice flours. Chemical composition, in vitro starch digestibility (IVSD) and protein digestibility (IVPD) of the roasted rice flours and tarakjuk were determined. Changes in quality characteristics such as pH, viscosity, IVSD and IVPD of tarakjuk during refrigerated storage were also investigated. For roasted rice non, the protein content ranged from 6.52∼7.13% on a dry basis, while for tarakjuk, the range was 3.74 ∼4.0%. On the other hand, the Ca level of tarakjuk ranged from 1,278.36∼1,340.87 ppm. Rice flours showed decreasing IVSD and increasing IVPD on roasting at 145
, whereas they showed increasing IVSD and decreasing IVPD at 185
, respectively. Roasting also influenced the pH, viscosity, IVSD md IVPD of tarakjuk made from these roasted rice flours. As the roasting temperature and time increased, tarakjuk showed lower pH and viscosity, however it showed higher IVSD and IVPD. The pH of tarakjuk, except that of control, decreased with storage, whereas viscosity increased significantly. IVSD decreased up to 4 days of storage, after which it increased again until 14 days of storage. On the other hand IVPD increased up to 7 days of storage, but there was no additional significant increase after 14 days of storage. These results suggest that depending on the nutritional purpose, appropriate conditions for roasting of rice flour and storage of tarakjuk may be recommended for the commercialization of tarakjuk.
Influence of Holding Methods and Times on Recovery of Salmonella Typhimurium in Simmered Pork and Ham at Cucumber Salad Served at Foodservice Institutions
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 352~357
This study was performed to predict the multiplication growth patterns of Salmonella typhimurium according to the holding methods and times in cooked foods served at foodservice institutions. When simmered pork in soy sauce and ham and cucumber salad were inoculated with S. typhimurium (7.00 logCFU/g) and tested according to holding methods and times, room temperature holding showed a continuous increase in S. typhimurium count as time passed, whereas 80
heating table sharply reduced the count to 4.00 (logCFU/g) after 2hrs of holding and to zero after 6hrs, which suggested that all S. typhimurium were destroyed. However, 5
refrigerator holding showed a count increase, although it wasis still lower than that at room temperature and at 10
cold table holding, which suggested that S. typhimurium is comparatively resistive to low temperature.
Physicochemical Characteristics of Onion Kimchi Prepared with Jeot-kal and Chitosan
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 358~364
This study was conducted to examine the effects of Jeot-kal and chitosan on the physicochemical characteristics and hardness during onion Kimchi fermentation. The onion Kimchi was stored at 4
for 42 days. The study results were as follows. The pH of control onion Kimchi and the experimental groups was in the range 5.30∼5.80. The pH of the experimental groups slowly decreased during the fermentation. The total acidity of the four kinds of onion Kimchi was increased. The reducing sugar content was maximized at 4 days of fermentation after which it decreased gradually as the fermentation processed. The ascorbic acid content of control onion Kimchi and the experimental groups was increased rapidly at 21 days and then decreased. The hardness of onion Kimchi measured instrumentally was higher in onion Kimchi treated with the salt-fermented Toha jeot juice than in control onion Kimchi.
Physiological Activity in Doenjang Added with Various Mushrooms
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 365~370
The study was carried out to evaluate the radical scavenging activity, and antimutagenic and anticancer effects in Korean soybean paste(doenjang) added with various mushrooms. Ganoderma lucidum doenjang(Gl-TD) showed significant inhibitory activity against the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, with an IC
50/ value of 245
. In contrast, the other doenjang varieties appeared to have weaker antioxidant activity. Four kinds of doenjang didn't have any antimutagenic activity against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) by adding of 5mg/plate, but exhibited a strong inhibitory effect(55∼70%) against aflatoxin B
). Especially Phellinus linteus doenjang(Pl-TD) inhibited more than 70% of the mutagenicity induced by AFB
in Salmonella typhimurium TA100. On the other hand, the mushroom doenjang varieties showed relatively weak activity toward MNNG in SOS chromotest, their inhibitory rate ranging from 23% to 33%. Methanol extracts of Gl-TD and Pl-TD inhibited by 91∼92% the growth of AGS gastric cancer cells in a concentration of 100
Factor Influencing on Satisfaction of Foodservice in Family Restaurant
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 371~379
The purpose of this study was to identify factors associated with high satisfaction with foodservices in family restaurant. Accordingly, this study surveyed questionnaire concerning 20 measures of foodservice as well as major subject descriptors. The result of this study were as follows. KMO and Bartlett's test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 3 factors are supported, and cronbach's alpha showed that the internal consistency of 3 factors is supported. It was found that expensive groups, except gender groups and frequency of purchase groups, were differentially associated with high levels of overall satisfaction with foodservices. Multivariate analyses showed that satisfaction with service factor was the best predictor of overall satisfaction, followed by facilities factor. Three factors emerged from the logistic regression analysis as predictors of level of overall satisfaction. Overall, approximately 77% of university students could be correctly classified as being satisfied or unsatisfied. Finally, the results of the study provide some insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.
Quality Characteristics of Jeung-Pyun on the Addition Ratio of Pigmented Rice and Fermentation Methods
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 380~386
This study was carried out to investigate the quality characteristics of Jeung-Pyun with respect to the addition ratio of pigmented rice and fermentation method. As the mont of pigmented rice was increased, the moisture content of the products added with yeast tended to increase more than those made in the traditional way. Regardless of fermentation method, L value and b value of Jeung-Pyun without pigmented rice were higher than those of Jeung-Pyun with pigmented rice, for which the values were significantly low. The samples with 5% or 10% pigmented rice had a high degree of expansion. The other samples showed no visible difference. The hardness, cohesiveness, springiness and chewiness tended to decrease. On the other hand, the adhesiveness was increased. In both fermentation methods, as the amount of pigmented rice was increased, the gelatinization degree was raised. In sensory evaluation, the characteristics of Jeung-Pyun with 30% pigmented rice were very poor, except for the characteristics on pore uniformity. The other samples and both fermentation methods were hardly different.
The Effect of Commercial Doenjangs(Korean soybean paste) on the Sponge Cake Making
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 387~395
The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.
Effect of Rice Protein on the Network Structure of Jeung-Pyun
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 396~402
The aim of this study was to examine the effect of rice protein on the network structure of the Jeung-Pyun. The major component of Jeung-Pyun rice protein was extracted, the change of rice protein during the Jeung-Pyun fermentation was assessed, and the effect on the viscosity and volume of adding protease to Jeung-Pyun was investigated. In addition, the result of adding protein to rice starch on the viscosity and volume of Jeung-Pyun was that the rice protein mediated the volume and expansion ability. The results were as follows. In rice and dough of Jeung-Pyun, the SDS soluble protein content was higher than that of wheat flour and no change was detected in the amount of extracted protein with the fermentation time. However, in the FPLC pattern, low molecular weight peaks were decreased with the fermentation time, which indicates the increase in the ratio of high molecular weight substances. In contrast, the addition of protease substantially decreased, the viscosity and volume of Jeung-Pyun, whereas the viscosity and volume were increased by adding protein to rice starch in order to reconstitute Jeung-Pyun. This suggested that rice protein in Jeung-Pyun had a mediating effect on both the volume and the formation of the texture.
Physicochemical Characteristics and Storage Stabilities of Sauces with added Yuza(Citrus Junos) Juice
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 403~408
The purposes of this study were to investigate the physicochemical characteristics and storage stabilities of various sauces with added Yuza(Citrus Junos). Yuza consisted of three parts: peeled (46.17%), fleshed (43.74%) and seeded (10.09%). Yuza juice revealed 11.33% extraction yield, pH 2.85, 4.18% total acidity, 11
Brix, 1.16% transmittance and 2.63
Brix/acid ratio. Five kinds of sauces with added Yuza juice were Yuza red pepper paste sauce, Yuza soybean sauce for meat, Shabu shabu Yuza sauce, Korean Yuza vegetable sauce and Japanese Yuza soybean sauce. These sauces showed slight changes in pH, total acidity, total bacterial counts and overall sensory characteristics during storage period (60 days). In conclusion, Yuza juice could be applied to various sauces, which remained usable for 60 days.
Quality Characteristics of Injeulmi by Different Ratios of Kugija(Lycii fructus) powder
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 409~417
The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija-Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.
Detection of soil microorganisms of an upland or cultivated Codonopsis lanceolata and investigation of them affecting on flavor substances
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 418~422
We investigated microbial populations of an upland and cultivated Codonopsis lanceolata. The microbial populations from both types of soils were also investigated. There were more than 10 microorganisms existed in upland than cultivated one. The total viable cell counts of C. lanceolata from upland and cultivated one, especially in the upper zone, were 9.7x10
6/ CFU/g and 4.2
6/ CFU/g, respectively. As a results, upper parts of C. lanceolata in upland were considered to harbour approximately more than 2.3 fold higher microorganisms than in cultivated one. However, the total viable cell counts between the two soil habitat, that is, 1.2
7/ CFU/g from upland and 1.0x10
7/ CFU/g from cultivated, were not significantly different. We also examined the unique flavor producing microorganisms in the soil extract broth including 25% C. lanceolata extract. One microorganism was detected in upper pars of C. lanceolata and upland soil. No. 6, microorganism causing the characteristic flavor of C. lanceolata was continued as Actinomyces by microscopy.
제5회 한국조리과학회 러시아 및 체코 음식문화탐방
Korean journal of food and cookery science , volume 20, issue 4, 2004, Pages 423~430