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 21, Issue 6 - Dec 2005
Volume 21, Issue 5 - Oct 2005
Volume 21, Issue 4 - Aug 2005
Volume 21, Issue 3 - Jun 2005
Volume 21, Issue 2 - Apr 2005
Volume 21, Issue 1 - Feb 2005
Selecting the target year
Comparison on the ritual food of Yeosu and Pusan area
Jung Bok-Mi ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 271~282
In this study a survey was conducted to compare the foods prepared for the Korean ancestral service on Memorial Day, Thanksgiving Day and New Year's Day in the Yeosu and Pusan areas. Me(tap) as the main food in the rituals was highly used on New Year's Day in the Pusan region, whereas Tteokguk was highly used in the Yeosu region. As for soup ingredients in the rituals, jogae, soegogi and mu were more frequently used in the Pusan region than in the Yeosu region on Memorial Day and festive days. Jogijjim, gaorijjim, sangeojjim, myeongtaejjim, galbijjim, dakjjim, and bugeojjim were highly used in the Yeosu region but cheongeojjim and domijjim were highly used in the Pusan region. Gosari and doraji namul were highly used in both regions but most vegetables were hishly used in the fきn region except for sukju and chwi namul. Jogi gui was the most common in both regions, whereas seodae, yangtae and byeongeo-gui were highly used in the Yeosu region but dubu, jogi and mineo-gui were highly used in the Pusan region. Songpyeon injeolmi, gangjeong, and yakgwa were highly used in the Pusan region. Most fruits except apple were highly used in the Pusan region. With regard to the liquor used for the rituals, there was no difference in the use of cheongju between the two areas, whereas takju was highly used in the Pusan region but soju was highly used in the Yeosu region. The results of this study showed that the use of ritual foods varied a little according to the region and that ritual food use was based on seasonal foods, preference of ancestors, and special products of the region.
Oxidation Stability of Soybean Oil Containing Lithospermum erythrorhizon
Kim Jin-Sook ; Lee Ji-Hyun ; Chang Young-Eun ; Han Young-Sil ; Kang Myung-Hwa ; Han Gwi-Jung ; Cho Yong-Sik ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 283~289
To investigate the oxidative stability of the Lithospermum erythrorhizon extracted oil, we prepared extracted oil from the cultivated and wild roots of Lithospermum erythrorhizon by autoclave method with soybean oil. The oil were stored for 30 days at
, and the peroxide value (POV), acid value (AV) and carbonyl value(CV) were measured periodically. The weight was highly decreased in the oil added roots of Lithospermum erythrorhizon during the storage period. POV of soybean oil containing wild and cultivated Lithospermum erythrorhizon was generally enhanced with prolonged storage time, with the POV of the samples being lower than 100 meq/kg.oil after 30 days of storage. However, the POV of soybean oil was higher than 100meq/kg.oil after 10 days of storage. The pattern of the changes of AV and CV of soybean oil containing wild and cultivated Lithospermum erythrorhizon, were almost constant during the experimental periods. Nevertheless, the pattern of the changes of AV of soybean oil was rapidly increased during 20 days of storage, and that of CV of soybean oil was rapidly increased duringdays of storage and then slowly increased during the remainder of the experimental period. However, soybein oil was rapidly increased during 20 days of storage and then slowly decreased during the reminder of the experimental period. The overall results suggest that wild and cultivated Lithosyermum erythrorhizon added antioxidant activities to the autooxidation of soybean oil.
Analysis of Critical Control Points through Field Assessment of Sanitation Management Practices in Foodservice Establishments
Kwak Tong-Kyung ; Lee Kyung-Mi ; Chang Hye-Ja ; Kang Yong-Jae ; Hong Wan-Soo ; Moon Hye-Kyung ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 290~300
Increased sanitation management of foodservice establishments is required because most of the reported foodborne-disease outbreaks were in the foodservice industry. The purpose of this study was to determine the important control points for good sanitation. In this study, we inspected twenty foodservice establishments in Seoul, Kyunggi, Kyungnam with a self-developed monitoring tool. These foodservice establishments included secondary schools, universities, and industries. Six of them had appointed as the HACCP-certified establishments from the Korea Food and Drug Administration. The inspection was conducted from June to August in 2002. The inspection tool consisted of nine dimensions and sixty-five items. The dimensions were 'personal sanitation', 'supply of raw food', 'food storage', 'handling of raw food and ready-to-eat', 'cleaning and sterilization', 'waste control', 'pest control', and 'control of establishment and equipment' The highest possible score of this inspection tool is 105 points. Statistical data analysis was completed using the SPSS Package(11.0) for descriptive analysis Kruskal-Wallis. The score for the secondary schools (83.6 points) was higher than for the others and number of in compliance item was 50.9 on average. Therefore, we concluded that the secondary schools' sanitation condition was good. The foodservice establishments acquired HACCP certification was 89.7 points, which was significantly higher than that of establishments not applying foodservices in total score. Instituting the HACCP system in a foodservice is very effective for sanitation management. Many out of the compliance observations were found in the dimensions of 'waste control', 'control of establishment and equipment', and 'supply of raw food' 'Clean condition of refrigerator' item was
out of the compliance that was the highest percent in this study. 'Notify and observance of heating/reheating temperature' was
out of compliance. Items which were over
out of compliance were 'sterilization of knifes and chopping boards in cooking', 'education of workers', 'maintain refrigerator temperature blow
', and 'countermeasure of infection workers' In the results, most of the foodservice establishments were poorly managed in temperature control and cross-contamination. The important control points revealed in this study were preventing contamination, cooking temperature compliance, management of raw food and refrigerator. Therefore foodservice establishments should pay attention to education and training about important control points. The systematic sanitation management monitoring tool developed in this study can be effectively applied for conducting self-inspection and improving the sanitary conditions of their own foodservice operations.
Effect of Defatted Soy flour on the Bread Making Properties of Wheat flour
Yoo Yang-Ja ; Chang Hak-Gil ; Choi Young-Sim ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 301~310
The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to
defatted soy flour were rated as being of high quality.
Antiproliferative and Antioxidative Activities of Methanol Extracts of Echinacea angustifolia
Lee Joon-Kyoung ; Koo Seung-Ja ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 311~318
Echinacea, also blown as the purple coneflower, is a herbal medicine that has been used for centuries, customarily as a treatment for the common cold, coughs, bronchitis, upper respiratory infections, and some inflammatory conditions. We investigated the effects of methanol extracts of Echinacea angustifolia on the cytotoxicity against cancer cells
and antioxidative activity. From the test results, each part of Echinaceashowed a cytotoxic effect against the cancer cell lines, and this cytotoxic effect increased with increasing sample concentration. At 1.0 mg/mL concentration the relative cytotoxic activities of the flower bud, leaf, stern and root parts were
, respectively, in
respectively, in HL60 cells, as evaluated by MTT assay.
of the methanol extracts of the Echinacea flower bud was 0.214 mg/mL on
cells, and that of the Echinacea leaf and root was 0.166 mg/mL and 0.210 mg/mL, respectively, on HL60 cells. After
cells were incubated for 6 days at
with various concentrations of each part, the cell number increased while the inhibition rate on the
cell growth decreased. The antioxidative activities of the flower bud, leaf, stem and root parts were
(0.25 mg/mL), respectively, as evaluated by electron donating ability. These results indicated that Echinacea angustifolia has strong anticancer and antioxidative effects in vitro.
Antimicrobial Effect of Forsythiae Fructus Extracts on Several Food-Borne Pathogens
Bae Ji-hyun ; Kim Hong-youn ; Jang Ji-Youn ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 319~325
This study was performed to investigate the antimicrobial effect of the Forsythiae Fructus extracts against food-borne pathogens. First, Forsythiae Fructus was extracted with methanol at room temperature and the methanol extracts were fractionated by using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Forsythiae Fructus extracts was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of Forsythiae Fructus showed the highest antimicrobial activity against Salmonella paratryphimurium and Salmonella typhimurium. A synergistic effect in inhibition was observed when Forsythiae Fructus extract was mixed with Ulmus davidiana Japonica extract as compared to each extract alone. Finally, the growth inhibition curves were determined by using ethyl acetate extracts of Forsythiae Fructus against Shigella flexneri and Salmonella paratyphimurium. The aqueous extract of Forsythiae Fructus had strong antimicrobial activity against Staphylococcus epidermidis at the concentration of 10,000 ppm. At this concentration, the growth of Shigella fexneri was retarded for more than 24 hours and for up to 12 hours for Staphylococcus epidermidis. In conclusion, the methanol extracts of Forsythiae Fructus efficiently inhibited Staphylococcus epidermidis and Shigella flexneri.
Characteristics and development of Rice Noodle Added with Isolate Soybean Protein
Park Hee-Kyung ; Lee Hyo-Gee ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 326~338
The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.
Changes of Chlorophyll Contents in Spinach by Growth Periods and Storage
Lee Mi-Hee ; Han Jae-Sook ; Kozukue Nobuyuki ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 339~345
This study was carried out to determine the changes of chlorophyll contents in spinach during growth stages and storage with two packaging materials. The chlorophyll contents increased to a maximum level in the spinach leaves after 35 days of planting, while the level in the roots extremely decreased and that in the stems did not change during the growth period. The total chlorophyll content was higher in the leaves than that in the stems and roots. The ratios of chlorophyll a/b in the leaves and stems were almost similar to those reported for spinach elsewhere. When stored for 1, 3, and 5 days without packaging, the remaining percentage of chlorophyll was
, respectively, at
, respectively, at
. The chlorophyll contents of the spinach stored in polyethylene bags were significantly higher than of that those without packaging and of that packaged with newspaper during storage. From the results, it was found that spinach packaged in polyethylene bags suppressed the degradation of chlorophyll and maintained the freshness during low temperature storage and that the chlorophyll contents increased during the growth period.
Catechins, Theaflavins and Methylxanthins Contents of Commercial Teas
Kim Soo-Yeun ; Kozukue Nobuyuke ; Han Jae-Sook ; Lee Kap-Rang ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 346~353
CThis study used HPLC to analyze the contents of 7 kinds of catechins, 4 kinds of theaflavins, and 2 kinds of methylxanthines in the following 6 kinds of commercial Korean tea: 2 green, 2 black, 1 jasmine and loolong. The following ranges in the 13 tea components of the 6 samples by ethanol extract were evaluated in mg/g: (-)-epigallocatechin, 0(black tea and jasmine tea) to 14.19(green tea); (-)-catechin 0; (+)-epicatechin, 0.62(bran rice-green tea) to 2.91(black tea); (-)-epigallocatechin gallate, 4.59(black tea) to 43.96(jasmine tea); (-)-gallocatechin gallate, 0.58(black tea) to 5.80(jasmine tea); (-)-epicatechin gallate, 5.63(bran rice-ueen tea) to 48.06(jasmine tea): (-)-catechin gallate, 0.26(black tea): theaflavif 0 to 3.66(black tea): theaflavin-3-gallate, 0 to 6.94(black tea): theaflavin-3'-gallate, 0 to 4.01(black tea); theaflavin-3,3-digallte, 0 to 10.25(black tea); caffeine, 4.60(bran rice-peen tea) to 26.44(black tea); and theobromine, 0.10(bran rice-green tea) to 1.81(jasmine tea). The contents of all components were lower by water extract than by ethanol extract. Therefore, total catechin (100.55, 45.88 mg/g) and theobromine (1.81, 0.86 mg/g) contents in jasmine tea, and theaflavin content (24.88, 1.36 mg/g) in black tea by ethanol and water extract were the highest. Caffeine content was the highest in black tea(96.48 mg/g) for the ethanol extract, and in jasmine tea (12.38 mg/g) for the water extract.
Antioxidant Activity and Physicochemical Characteristics of Tangerine Peel Tea Prepared with Citrus unshiu Cultivated in Cheju
Yoo Kyung-Mi ; Kim Chan-Eun ; Kim Dong-IL ; Huh Dam ; Hwang Inkyeong ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 354~359
To investigate the physiological activities and development of tangerine peel tea, we examined the antioxidant effect of tangerine peel tea and determined the physicochernical characteristics including proximate composition, mineral contents, color values and sensory evaluation. The wet weight composition of tangerine peel tea was
of crude carbohydrate,
of crude lipid,
of crude Protein and
of crude ash. The pH of tnagerine peel tea decreased with increasing preparation temperature. The Hunter color values (L and a values) generally increased with increasing preparation temperature. Total phenolic contents of tangerine peel tea were
. As the preparation temperature of tangerine peel tea increased, the radical scavenging activity (DPPH) also increased obviously. In the sensory evaluation, the tangerine peel tea prepared with 1 g at
obtained the best result with high scores in overall acceptability
Quality Characteristics of Sulgiduck by the Addition of Astringency Persimmon Paste
Hong Jin-Sook ; Kim Myoung-Ae ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 360~370
The aim of this study was to fud the optimum addition mont of astringency persimmon paste to rice flour in the preparation of Gamsulgiduck (persimmon rice cake). The moisture content of Gamsulgiduck with added astringency persimmon paste was
. With increasing addition of astringency persimmon paste, the L-value was decreased. The a- and b-values were the highest at the
levels, respectively. In the mechanical evaluation of Gamsulgiduck the hardness was the lowest at the
astringency persimmon paste-sulgiduck during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of astringency persimmon paste for storage period. The springiness was the highest at the
level except for 2days of storage. The gumminess was the lowest at the
level and the brittleness was the highest at the
level during storage. In the sensory evaluation of Gamsulgiduck the acceptance of the softness and chewiness characteristics was the best at the 15% level. Gamsulgiduck with the addition of
of astringency persimmon paste to rice flour was found to be the best recipe in terms of the sensory qualities of softness, chewiness and overall acceptability.
A Study on the Participants Motives and Recognition, Effectiveness of the Cooking Skill Competition
Min Kye-Hong ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 371~379
This article studied the motivational factor of participation skill competition and their effectiveness. This study was restricted to cooks within those who had participated in a cooking contest to allow measurement of participation and satisfaction. This thesis investigated 116 cooks by questionnaires from April 6, 2005 to April 23, 2005, of which 106 responses were used for statistical processing to perform this study First, from the motive of participation, 13 variables were analyzed into 3 factors such as the factor of social recognition, the factor of speciality, and the factor of self-development and self-realization. The factor as a motive of participating in skill competition has a significant effect on effectiveness. A total of three factors were extracted from Recognition consisting of 10 variables. Each factor was labeled as awareness of the competition, revision of test questions, and selection of the judges of the competition. Second, three factors were derived from 12 variables in association with the effect of the contest, including factors of contribution to industry development, technical and technological effect, and psychological effect. In addition, it was revealed that the motive of participating in skill competition had an significant impact on recognition. Third, the results of regression analysis demonstrated that factors relating to recognition of skill competition and participation motives significantly influence on the effect of the contest. One limitation of this study is that the Population of the survey was limited to those who had Participated in the contest. Thus, the findings of this study may not be generalizable for other cases. It is clear that further research is needed to collect more in-dept data from other similar competitions in an effort to extend the application of the present results to other studies.
Bioactive Compounds in Vegetables: Their Role in the Prevention of Disease
Lee Young-Eun ;
Korean journal of food and cookery science , volume 21, issue 3, 2005, Pages 380~398
There are various bioactive compounds in vegetables which are called 'phytochemicals' They are extranutritional constituents that typically occur in small quantities. They are being intensively studied to evaluate their effects on health. These biologically active compounds vary widely in chemical structure and function and are grouped accordingly, carotenoids, flavonoids, isothiocyanates, allyl compounds, indoles, isoflavones and saponins, etc. Traditionally used vegetables are defined, and their trivial names, biological functions and traditional and oriental medicinal effects are investigated in this study. Much scientific research needs to be conducted before we can begin to make science-based dietary recommendations. Despite this, there is sufficient evidence to recommend consuming vegetables rich in bioactive compounds, especially for the prevention of cancer.