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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 23, Issue 6 - Dec 2007
Volume 23, Issue 5 - Oct 2007
Volume 23, Issue 4 - Aug 2007
Volume 23, Issue 3 - Jun 2007
Volume 23, Issue 2 - Apr 2007
Volume 23, Issue 1 - Feb 2007
Selecting the target year
Effects of Packaging Methods on the Quality of Korean style Beef and Pork Jerky During storage
Choi, Yun-Sang ; Jeong, Jong-Youn ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 579~588
The effects of packaging methods on the quality of beef and pork jerky samples prepared Korean- style were investigated in terms of their pH, water activities (
), thiobarbituric acid (TBA) values, total bacterial counts, and sensory evaluations during storage at room temperature (
for 90 days. The jerky was subjected to plastic packaging and vacuum packaging conditions at
Levels of pH slightly decreased during storage (p<0.05), but there was no significant difference between the packaging methods. (p>0.05) Also, water activity decreased as storage time passed (p<0.05), and vacuum packaging resulted in a higher water activity value than plastic packaging. The hardness value of the jerky in plastic packaging was higher than that in vacuum packaging (p<0.05). In addition, hardness and TBA increased over the storage periods (p<0.05). The total bacterial counts in of the vacuum packaged jerky were lower than those of the plastic packaged jerky. The vacuum packaging treatments had higher scores than the plastic packaging treatments for all sensory traits. Based on our findings, we conclude that vacuum packaging is a more effective storage method than plastic packaging for jerky.
Risk Factor Analysis for Preventing Foodborne Illness in Restaurants and the Development of Food Safety Training Materials
Park, Sung-Hee ; Noh, Jae-Min ; Chang, Hye-Ja ; Kang, Young-Jae ; Kwak, Tong-Kyung ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 589~600
Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to
, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.
The Quality Characteristics of Cream Soup Prepared with Mulberry Leaf Powder
Park, So-Hee ; Lee, Jong-Ho ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 601~608
In this study, the physicochemical and sensory characteristics of cream soups prepared with various levels of mulbery leaf powder were investigated. The pH, L-value, and viscosity of the cream soups decreased as the mulbery leaf powder content increased. The a-value -1.91 of the control was significantly higher than the other samples. The b-value of the sample with a mulbery leaf powder to flour ratio of 4:6 was highest at 38.59. Results of the descriptive tests showed that darkness, green aroma, bitter taste, and thickness had increased significantly, and savory flavor, greasy taste, floury taste, and softness decreased significantly as the content of mulbery leaf powder increased. A consumer acceptability test for sensory properties indicated that the mulbery leaf powder to flour ratio of 1:9 had the highest flavor and overall acceptability. Also, overall acceptability had positive correlations with savory aroma, savory flavor and softness, but had negative correlations with green aroma and thickness.
Quality Characteristics of Cookies with Added Concentrations of Garlic Juice
Shin, Jung-Hye ; Lee, Soo-Jung ; Choi, Duck-Joo ; Kwen, O-Chen ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 609~614
This study aimed to evaluate the physicochemical and sensory properties of the cookies that were prepared with different concentrations [0, 0.5, 1, 2, 4, and 6 % (w/w)]. The pH of the cookie dough increased significantly at all garlic juice concentrations greater than 1%. The highest dough density value was 1.23, which occurred in the 2% added group; however there was no remarkable differences among the test groups. The spread factor of the cookies showed an inverse relationship with the garlic juice concentration as compared to the control group (10.63). Hardness decreased with increasing garlic juice concentration at levels greater than 1%, and it ranged from 1857.92 to 1695.02. In addition, the L-value decreased with increasing garlic juice concentration, while the a-value gradually increased. In the case of the b-value, however, no significant difference was found compared to that of the control group. In the sensory evaluation, the color of the cookies (3.44-5.11) increased dose dependently with the garlic juice concentration. Taste scores were higher with garlic juice additions over 2%; whereas flavor was considerably greater compared to that of control group. The overall acceptability of the garlic juice cookies was higher than that of the control group. From this investigation, the optimal concentrations of added garlic juice for improvements in cookie quality were found in the range of 1-2%.
Evaluation of the Microbiological and Sensory Qualities of Potatoes by the Method of Processing in Foodservice Operations
Kim, Heh-Young ; Ko, Sung-Hee ; Lee, Kyung-Yean ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 615~625
The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE;
thick, vacuum; PE+LLDP+nylon;
thick), and storage temperatures(
) and length of storage(1, 2, 4, 6 day) on the different types of processed potatoes(washed, peeled, or cut). Microbiological quality decreased gradually and significantly throughout the storage period in all cases. The processed potatoes stored at
with vacuum packing after immersion in chlorine water showed the lowest microbiological growth and had higher scores for the sensory quality factors(appearance, flavor and texture). The processed potatoes stored at
were rated wily better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of
is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations.
The Effect of Paprika (Capsicum annuum L.) on Inhibition of Lipid Oxidation in Cooked-Ground Pork during Storage
Park, Jae-Hee ; Kim, Chang-Soon ; Kim, Hyuk-Il ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 626~634
This study investigated the effects of 3% ground fresh paprika (FP) and 5% freeze-dried paprika powder (FDP) on lipid oxidation inhibition and warmed-over flavor (WOF) development in cooked ground pork (CGP; meat:fat = 70:30), using two packaging methods (atmosphere packaging and vacuum packaging) during 8 days at
and 4 months at
. In the CGP containing FP with atmosphere packaging, at both
, peroxide formation increased sharply, and was similar to that of the CGP without paprika. Peroxide formation, in both the CGP without paprika and with FP and packaged with vacuum packaging, repectively, was much lower than that found with atmosphere packaging. Vacuum packaging was superior to atmosphere packaging for lipid oxidation inhibition. In the CGP containing FP with vacuum packaging and stored at
, peroxide formation almost didn't occur, which was similar to the CGP containing FDP. The peroxide value and thiobarbituric acid (TBA) value did not increase in the CGP containing FDP over the storage periods (
) for both the atmosphere and vacuum packaging. Therefore, FDP was the most effective for lipid oxidation inhibition during refrigerated storage, regardless of the packaging method. Both FP and FDP with vacuum packaging during frozen storage showed similar antioxidant activities. The development of WOF in the CGP containing FDP with vacuum packaging was delayed until 7 days at
and 3 months at
, respectively. WOF was highly correlated with TBA value in the CGP stored at
with vacuum packaging (r = 0.88, p<0.05). The oxidative stability of the lipid in the CGP containing FDP with vacuum packaging was excellent.
The Quality of Cooked Rice Prepared by Both an Electric Cooker and Electric Pressure Cooker, with Different Storage Conditions
Han, Gwi-Jung ; Park, Hee-Joeng ; Lee, Hye-Yoen ; Park, Young-Hee ; Cho, Yong-Sik ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 635~643
This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking, the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-, a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and qualify deterioration oaf dependent on using warming equipment as well as the rice cultivar.
Purified Protein and Oligopeptide Mixture Preparation from Pork Meat and Evaluation of their Nutritive Value: True Digestibility, Biological Value, and Net Protein Utilization
Kim, Jong-Hee ; Son, Min-Hee ; Cho, Jung-Soon ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 644~649
In this study a purified protein was prepared from pork meat. The product consisted of 0.5% moisture, 3.0% ash, 5.5% ether extract and 88.7% crude protein. Also, a meat oligopeptide mixture was prepared from a pepsin digest of the protein preparation. The two preparations were colorless and odorless powders with low fat contents. The nutritive values of the pork meat protein and oligopeptide mixture were estimated by two methods, one using biological value(BV) and the other employing net protein utilization(NPU) by the nitrogen balance method. The meat oligopeptide mixture showed an excellent nutritive value by both methods. The true digestibilites of both the pork meat protein and the oligopeptide mixture were more than 98%. The above results indicate that the oligopeptide mixture is an excellent material as a dietary nitrogen source for many purposes.
Field Assessment of Sanitation Management for School Foodservice Suppliers in the Seoul Area
Lee, Kyung-Mi ; Ryu, Kyung ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 650~663
The purpose of this study was to identify the sanitation management items of school foodservice suppliers that require improvement, by assessing their sanitation practices with food commodities. Our field assessment was performed using a total of 20 vendors supplying agricultural products, meat products, seafoods and processed products; all were located in the Seoul and Gyeonggi areas. The assessment tool for sanitation management was composed of 93 checklist items and was used to evaluate seven different categories; the facility and environment, management of the facility and equipment, food materials management, process control, water management, personal hygiene management, and laboratory instrument management. A score of two was given for "satisfactory", one for "fair", and zero for "unsatisfactory". The overall average supplier score was 1.7/2.0 (85.8%). The score of the seafood vendors was highest at 1.9 (95.4%), while the lowest score of 1.3 (65.7%) occurred with the processed product suppliers. Among the sanitation management categories, water management was scored at 2.0, while inspection management was lowest at 1.4. The subcategories indicating needed improvements for the processed product suppliers were raw materials, storage, transport and recall. For the agricultural product suppliers it was preparation management. furthermore, one item within the laboratory instrument management category was unsatisfactory for both the agricultural and processed product suppliers. In conclusion, these results can be used to develop sanitation management procedures for suppliers, as well as by administration agencies to evaluate and guide those suppliers.
The Quality Characteristics of Bread with Added Buckwheat Powder
Choi, Soon-Nam ; Chung, Nam-Yong ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 664~670
This study was carried out to evaluate the effects of buckwheat powder on bread quality. Different breads were prepared with additions of 0%, 15%, 30%, and 45% buckwheat powder in place of wheat flour. The weights of the breads with buckwheat powder were in the range of 430.3 - 441.5 g, and the control was 421.3g. The volumes of the breads prepared with 15%, 30%, and 45% buckwheat powder were 2432.3 mL, 2219.3 mL, and 2090.8 mL, respectively. The water absorption rates of the breads with added buckwheat powder increased with the addition of buckwheat powder. Hardness increased with the addition of buckwheat powder, and was highest for the bread made with 45% buckwheat powder. The overall sensory quality of the buckwheat powder bread, which was tested by color and taste, was better than that of the control; specifically, the quality of the 30% buckwheat powder bread was the best.
Effect of Soild Content on the Physicochemical Properties of Rice Porridge After Reheating
Yang, Yun-Hyoung ; Kim, Min-Hee ; Kwon, Oh-Yun ; Lee, Jeong-Hee ; Lee, Kun-Jong ; Lee, Ju-Woon ; Kim, Mee-Ree ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 671~676
The effect of solid content on the physicochemical properties of rice porridge after reheating. The concentration of rice porridge was classified as solid content (12%, 10%, and 8%) by traditional Korean cooking methods. For reheating, packed rice porridge was boiled in water for 3 min and then cooled at room temperature (
). The viscosity, soluble solid content and reducing sugar content of the rice porridge increased according to the solid content, while the blue value decreased. After reheating, the viscosities (
) of all rice porridges decreased to 2.9-8.4%, compared to those of freshly made rice porridge, whereas the soluble solid content and reducing sugar content increased inversely according to the solid content of rice porridge. The SDI (starch digestion index) increased according to the solid content, whereas SDS (slowly digestible starch) the lowest in the solid content 12% porridge. Based on these results, it is favorable that the viscosity decrease after reheating was to be considered to ready-to eat rice porridges preparation.
A Study on the Effects of Service Quality on Customers Satisfaction and Revisits to Foodservice Businesses - Focused in Jeonju Area -
Min, Kye-Hong ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 677~684
This study analyzed the influence service quality has on customers satisfaction and revisits to foodservice enterprises located in the Jeonju area. The result are as followings. First, factor analysis was performed with 25 variables, drawing out five accessibility, materiality, assurance, speciality, and correspondence. Second, study model analysis showed that the service quality of foodservice operations located in the Jeonju area had an influence on customers satisfaction. This was especially significant for the factors of accessibility and materiality. Third, when considering customer satisfaction with restaurants, satisfaction with the area's image, and satisfaction with the area's sightseeing, we found that satisfaction with the restaurants and satisfaction with the area's image influenced revisits. This suggests that the higher a customer's satisfaction the more foodservice businesses they want to visit. Thus the foodservice businesses located in the Jeonju area must promote service quality so that customers are satisfied and repeatedly visit the restaurants.
Changes in Preference for Grape Seed Oil Dressing according to Mirepoix au Maigre Content Level
Yoo, Seung-Seok ; Seo, Min-Suk ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 685~695
The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre (
) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group
, and the experimental groups
. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results,
had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were
, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus,
proved to be the most favorable product. To determine the best complementing vegetables for
), broccoli sprouts(
), mustard leaves(
), beet leaves(
), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results,
had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were
had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to
and there was no remarkable difference between thorn at a level of 0.05. In conclusion,
were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.
The Quality Characteristics of Sponge Cake with Added Steamed Garlic Powder
Shin, Jung-Hye ; Choi, Duck-Joo ; Kwen, O-Chen ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 696~702
The effect of different steamed garlic powder concentrations on sponge cake quality were investigated by analyzing both physicochemical and sensory properties. The sponge cakes were mixed with either steamed and freeze-dried garlic powders at different ratio [0, 2, 4, 6, 8 and 10 % (w/flow w)]. The density of the prepared dough increased with increasing amounts of steamed garlic powder when the concentrations were over 4%. The heights of the sponge cakes ranged from
steamed garlic powder samples, and were significantly higher than the control. The specific loaf volume of the cake was
the highest in the 4% steamed garlic powder samples. When the garlic powder concentration was over the 6%, the specific loaf volumes of the sponge cakes decreased with increases in garlic powder contents. The measured L- and b-values of the crust were significantly decreased with increasing garlic powder concentration while the a-value gradually increased. The L-value of the crumb increased with increasing steamed garlic powder concentration, especially at concentrations greater than 4%. The a-values were higher in the steamed garlic powder treatments than in the control. however, no significant differences were found in the concentrations over 4%. The hardness of the control was
, whereas it ranged from
in the experimental groups. Hardness increased with increasing garlic powder concentration. When considering moistness, overall acceptability, and other characteristics, the optimal concentration of steamed garlic powder was found to be 4%.
The Consumption Patterns of Animal Foods in the Sixteenth Century as Observed through Shamirok
Cha, Gyung-Hee ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 703~719
The purpose of this study were to analyze the consumption patterns of animal foods during the sixteenth century through Shamirok. There were eleven animal foods : beef, pork, chicken, pheasant, deer, roe, lamb, bear, fox, sparrow, and horse. The most frequently consumed were in the order of pheasant, doe, and chicken. There were 44 fish consumed, including flatfish, hairtail, mackerel, flounder, kumlin fish, bass, null fish, codfish, and red snapper, as well as four mollusks and six shellfish. Eggs and fish egg were also consumed. These foods were cooked as Tang(湯), Gui(灸), Po(脯), Hoe(膾), and Sookyook(熟肉), or processed after being dried or salted. The animal foods were mostly consumed as Po and Tang in daily eating and for formal dishes. Fish were mostly consumed as Jockgal or Shikhae. The foods were primarily acquired by donation from local officials or relatives ; secondly by independent poultry farming, fishing, or hunting, along with the production of grain and thirdly through barter with rice and textiles. Food were sometimes traded for profit, but such acts of trading while living ; as wartime refugees was a meager means for living.
Quality Characteristics of Jeungpyun with Brown Rice and Barley Flour
Park, Mie-Ja ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 720~730
This study was investigated (replaced) the sensory and physicochemical properties of Jeungpyun substituted with 30% or 60% of brown rice and barley flours, respectively. The quality changes of the functional Jeougpyun during the storage periods were analyzed by a texturometer. We found that batter pH was decreased as fermentation progressed, but showed a higher pH resulted after steaming. The brown rice replaced Jeungpyun had higher specific gravity and lower viscosity; however, the barley-replaced Jeungpyun had lower specific gravity and higher viscosity compared to those of the control(0% replace with brown rice or barley flour). The barley-replaced samples showed significantly larger volume indexes than that of the control. The L-value of the for lightness decreased significantly within the replaced samples(p<0.001). All samples had negative a-values, with slight peen colors rather than red. The barley-replaced samples were darker than those of the brown rice sample groups, with less green and yellow color. The brown rice-replaced samples had larger values for adhesiveness, overall, and moistness, and the barley-replaced samples showed intensities greater in cell size, springiness, hardness, and flavor by sensory evaluation. The 30% flour-replaced samples of the comparisons had higher values for overall desirability(p<0.001). The replaced samples showed slow increases in hardness when measured by a texturometer, indicating that, the retrogradation rates decreased as the storage periods increased. The control stored for 72 hr had a hardness value that was 8.0 times harder than that of the control stored for one hour. The 30 and 60% brown rice-replaced samples stored for 72 hr were 5.8 times and 4.7 times harder of their replacement level, respectively, and the 30 and 60% barley-replaced samples stored for 72 hr were 5.7 times and 4.2 times harder of their replacement level, respectively. The adhesiveness and cohesiveness of all samples tended to decrease as the storage period increased. The barley-replaced samples showed significantly the lower adhesiveness and cohesiveness during the storage periods. The springiness of all samples decreased slowly during the storage periods. In conclusion, Jeungpyun that was substituted with brown rice and barley flours demonstrated improved functionality and higher dietary fiber replaced effect. Furthermore, the storage period of was extended as the retrogradation rate was delayed as a result of the dietary fibers.
An Investigation of Side-dishes found in Korean Literatures before the 17th Century
Chung, Rak-Won ; Cho, Shin-Ho ; Choi, Young-Jin ; Kim, Eun-Mi ; Won, Sun-Im ; Cha, Gyung-Hee ; Kim, Hyun-Sook ; Lee, Hyo-Gee ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 731~748
In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.
Microbiological Hazard Analysis of Non-Heating Process Menus Served at Foodservice Operations and Hygienic Improvements by Implementing HACCP
Lee, Mi-Ra ; Kim, Heh-Young ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 749~760
The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from
. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.
Sensory Profiles of Cooked Rice, Including Functional Rice and Ready-to-Eat Rice by Descriptive Analysis
Kim, Dong-Hee ; Kim, Hee-Sup ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 761~769
The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.
The Quality Characteristics of Jeolpyon with Different Amounts of Job's Tears Flour
Chae, Kyung-Yeon ; Hong, Jin-Sook ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 770~776
The aim of this study was to determine the optimum addition amount of Job's tears flour, in place of rice flour, in the preparation of Yulmoo Jeolpyon (Job's tears rice cake). The moisture contents of the Jeolpyon samples with added Job's tears flour were 43-45%. With increasing additions of Job's tears flour, the L-value decreased, whereas the a- and b-values increased. In the mechanical evaluation of the Job's tears Jeolpyon, hardness decreased with increasing amounts of Job's tears flour. Cohesiveness, springiness, gumminess and chewiness were lower in the Jeolpyon samples with added Job's tears flour with more than 0% Job's tears flour, respectively. The adhesiveness did not differ significantly with the addition of Job's tears flour. In the sensory evaluation, overall acceptability was highest at the 20% level of Job's tear flour. In conclusion the Jeolpyon made with 20% Job's tear flour to rice flour was found to be the best formulation, in terms of its overall acceptability and textural qualities.
Descriptive Sensory Profiles for Cooked Rice by Various Rice Cookers
Kim, Dong-Hee ; Kim, Hee-Sup ;
Korean journal of food and cookery science , volume 23, issue 5, 2007, Pages 777~784
The purpose of this study was to provide the descriptive sensory profiles for cooked rice by various rice cookers, losing descriptive analysis. The rice samples cooked in an electric pressure cooker, and in pressure cooker B, were separated by roasted flavor, sweetness, burnt flavor, cooked rice flavor, moistness, cohesiveness, and chewiness using PCA. The rice cooked in pressure cooker A was harder and rougher, and showed grain wholesomeness, but it still had a cooked and burnt flavor. The rice cooked in a stone cooker and an electric rice cooker was less hard, and showed less grain wholesomeness, but it had a burnt, cooked rice, and less raw rice type of flavor. Finally, the RTE (ready-to-eat) rice showed more grain wholesomeness, and had more raw rice and sour flavor.