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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 28, Issue 6 - Dec 2012
Volume 28, Issue 5 - Oct 2012
Volume 28, Issue 4 - Aug 2012
Volume 28, Issue 3 - Jun 2012
Volume 28, Issue 2 - Apr 2012
Volume 28, Issue 1 - Feb 2012
Selecting the target year
Evaluation of Sanitation Management Practices and Microbiological Quality of Foods in Kindergarten Foodservice Settings
Lee, Joo-Eun ; Choi, Kyung-Sook ; Kang, Young-Jae ; Kwak, Tong-Kung ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 515~530
DOI : 10.9724/kfcs.2012.28.5.515
This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at
), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at
), and soft tofu pot stew (TNTC at
). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.
The Quality Characteristics and Antioxidant Activity of Extracts of Schisandra chinensis Baillon Salad Dressing Prepared with Yam Juice and Mulberry
Kim, Hyung Don ; Yim, Su Bin ; Oh, Hye Lim ; Jeon, Hye Lyun ; Kim, Cho Rong ; Kim, Na Yeon ; Hong, Yoon Pyo ; Lee, Ji Hyun ; Kim, Mee Ree ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 531~540
DOI : 10.9724/kfcs.2012.28.5.531
In this study, the effect of yam juice on the quality characteristics of the salad dressing was evaluated. Salad dressings were prepared with the salad dressing base (plain yogurt:mayonnaise:fresh cream=8:1:1), mulberry, omija for acidity, and yam for viscosity in the ratios of 4:4:6:1 and 4:4:6:3. Fresh yam juice was added at the level of 0, 7, and 18% of the salad dressing. As the concentration of the yam juice increased, the salad dressing increased in pH and decreased in acidity. The Hunter color L (lightness), b (yellowness) and a (redness) values of the salad dressing decreased as the amount of yam juice increased. The viscosity increased with the amount of yam juice. The total phenol content also increased with the amount of added yam juice. The antioxidant activities such as DPPH and hydroxyl radical activity of the mulberry salad dressing increased as the amount of yam juice was increased. The sensory preference test results showed that the salad dressings with added yam juice had higher scores in the color, flavor, taste and texture in comparison to the control. In the overall preference, the 7% yam juice added salad dressing had the highest score among the treatments. From these results, it was suggested that the salad dressing with the added mulberry, omija for acidity, and yam juice for viscosity was a functional salad dressing with high antioxidant activity.
A Comparative Study of the Processing Aptitudes of the Muffins Produced by Rice Cultivars
Kim, Joo-Hee ; Yoon, Mi-Ra ; Kang, Mi-Young ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 541~547
DOI : 10.9724/kfcs.2012.28.5.541
This study was performed to compare the processing aptitudes of the rice muffins produced from the seven rice varieties, including Goami, Goami 2, Deuraechan, Baegjinju, Seolgaeng, Haiami and Hanareum, along with the use of hydroxypropyl methylcelluloses (HPMCs) as a replacement for the egg white. The water binding capacity of rice flours was significantly higher than that of wheat flour, but its fat binding capacity was lower than that of wheat flour (p<0.05). In the viscosity of the batter, Goami and Baegjinju were lower than that of the wheat flour. There was no significant difference in the specific gravity of Seolgaeng and the batter of wheat flour. The pH of all varieties except Goami 2 was higher than batter of wheat flour(p<0.05). Haiami flour produced higher muffin volume and specific volume compared with the wheat flour muffin. The textural characteristics, the muffins produced by Haiami and Hanareum flours had significantly lower hardness than the wheat flour muffin after 30 hours. All rice varieties except Gaomi 2 showed no significant difference compared to the wheat flour muffin in color, taste and texture (p<0.05). Furthermore, flavor of muffins produced from the Seolgaeng, Haiami and Hanareum flours tested higher than the wheat flour muffin. It was concluded that the rice varieties of Seolgaeng, Goami, Haiami and Hanareum were considered to be the most suitable rice cultivars for the rice muffins.
The Development of the Dietary Fiber Food Frequency Questionnaire and the Dietary Fiber Intake of Middle School Students in the Chungbuk Province
Shin, Na-Shil ; Lee, In-Seon ; Kim, Hyang-Sook ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 549~557
DOI : 10.9724/kfcs.2012.28.5.549
In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were
g (93.2%) and
g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.
The Perceptions of Foodservice Workers on Use of Seasonings and Sweeteners in the Restaurants
Lee, Jin-Sil ; Yi, Na-Young ; Park, Dae-Seop ; Hong, Jeong-Yeon ; Hwang, Hye-Sun ; Paik, Jin-Kyung ; Kwon, Yong-Seok ; Choi, Seung-Gyun ; Hong, Wan-Soo ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 559~567
DOI : 10.9724/kfcs.2012.28.5.559
The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.
Physicochemical Characteristics and Antioxidant activity, Antimutagenicity, and Cytotoxicity of Hot-water Extract of Hericium erinaceus
Kim, Se Ryung ; Kim, Meera ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 569~577
DOI : 10.9724/kfcs.2012.28.5.569
The physicochemical characteristics and biological activities, including antioxidant activity, antimutagenicity, and cytotoxicity of hot-water extract of fruiting body of Hericium erinaceus, were investigated in this study. Hot-water extract of fruiting body of Hericium erinaceus contained carbohydrate (7.86%), protein (10.91%), and
-glucan (3.62%). Water solubility of hot-water extract was 42.58%. Antioxidant activities of the extract were evaluated by ABTS assay and FRAP assay. The
value was 312.21
in ABTS assay. Antimutagenic activity of the extract was evaluated by Ames test. Antimutagenicity of hot-water extract (5 mg/mL) on Salmonella Typhimurium TA100 mutagenated by sodium azide (0.15
) was 69.2%. Cytotoxicity of hot-water extract was also evaluated by MTT and SRB assay. The cytotoxicity was highest (83.95%) on Hep3B treated with 2,000
of hot-water extract in SRB assay. Therefore, it is suggested that hot-water extract of fruiting body of Hericium erinaceus has high antioxidant activity, antimutagenicity, and cytotoxicity.
The Quality Characteristics of the Soy Sauce Seasoned Chicken Meat with the Blended Wasabi (Wasabi japonica Matsum) Juice during Cold Storage
Seo, Kwang-Myung ; Chung, Chang-Ho ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 579~588
DOI : 10.9724/kfcs.2012.28.5.579
This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at
for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness (
) and yellowness (
) increased in proportion to the increased amount of the blended wasabi juice, but the redness (
) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.
Manufacturing Demi-glace Sauce Added with Different kinds of Thickening Agents and Quality Characteristics
Choi, Jung-Hee ; Park, Geum-Soon ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 589~598
DOI : 10.9724/kfcs.2012.28.5.589
This research was studied to find out the best ingredients for making demi-glace sauce, using the thickening agent with glutinous rice, non-glutinous rice, brown rice, and black rice, and to look into the quality characteristics. The moisture of demi-glace sauce depending on the thickening type was that the roux added cereals was higher than the control. In addition, it was increased depending on the extension of the storage time. The control was the highest on pH and acidity. On variation depending on the storage time, all of the experimental groups showed decrease on pH. Demi-glace sauce with brown rice and black rice roux showed increase of acidity. The DPPH radical was not tended to be decreased in the experimental group, but it was rapidly decreased in the control, depending on the extension of the storage time. Demi-glace sauce with non-glutinous rice was the highest on Hunter's color L value and generally increased according to the storage time. Also demi-glace sauce with glutinous rice was the highest on 'a' value and 'b' value but was decreased according to the storage time. The control was highest on viscosity, and demi-glace sauce with non-glutious and black rice roux were low on the variation of viscosity depending on the storage time. Increment of total bacteria in demi-glace sauce with black and brown rice roux was relatively lower than the control on storage stability test, and demi-glace sauce with brown rice roux got the highest point after swallow, taste and overall of sensory evaluation.
Prevalence of Microbiological Contamination on Water Purifiers at Lunchroom in Child Care Center
Yoon, Mi-Hye ; Kim, Jung-Beom ; Oh, Hyuk-Soo ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 599~604
DOI : 10.9724/kfcs.2012.28.5.599
In this study, the prevalence of microbiological hazard on water purifiers at lunchroom in child care center was investigated. A total of 49 water purifiers and their purified cold water were sampled to test about the total aerobic bacteria, coliform bacteria, Bacillus cereus, Staphylococcus aureus, and Salmonella spp. Total aerobic bacteria was detected over 2.0 log CFU/mL in 6 out of 49 purified cold water (12.2%), ranged from 2.0 to 2.4 log CFU/mL, and the average number of total aerobic bacteria was showed to be 3.3 log CFU/drain spout. The drain spout turned out to be a major contaminant in water purifier and needs to be improved. Coliform bacteria were also detected in 7 out of 49 cold faucets (14.3%) and 7 out of 49 drain spouts (14.3%), but not detected in purified cold water. All samples were not contaminated with the pathogens tested in this study, except for B. cereus, which was contaminated on 2 out of 49 cold faucets (4.1%) and 4 out of 49 drain spouts (8.2%). All of B. cereus isolates produced enterotoxin, such as heamolysin BL enterotoxin (HBL) or non-heamolytic enterotoxin (NHE). The HBL was detected in 5 out of 6 B. cereus isolates (83.3%), including B. cereus PCF-11 and B. cereus PDS-30 isolate only produced NHE (16.7%). These results showed that the sanitary conditions of cold faucets and drain spouts should be improved promptly.
The Antioxidant Activities of the Korean Variety Mung Bean Hull Extracts as Dependent on the Different Extraction Methods
No, Jun Hee ; Kim, Hyang Sook ; Lee, Kyong Ae ; Shin, Malshick ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 605~612
DOI : 10.9724/kfcs.2012.28.5.605
In comparison of the antioxidant activities by the different extraction methods of the domestic mung bean varieties, 'Geumsung', 'Dahyeon', 'Sohyeon', and 'Eohul', were soaked and dehulled, with the extracts obtained by using 80% ethanol at room temperature or heated. The mung bean hull was freeze-dried, ground, and passed through 100 mesh sieve. The moisture content of the hull powder ranged from 1.70 to 3.15%. The total dietary fiber content ranged from 84.42 to 88.47%, with the Sohyeon hull showing the highest value. The L value of Geumsung hull (62.93) was the highest, and the a value of Sohyeon hull (-1.69) was the lowest (p<0.05). The color difference was the highest in Dahyeon hull (42.52) and lowest in Geumsung hull (38.52). The Eohul hull's chlorophyll a and b contents were the highest with the 80% ethanol extract by heating (10.55 and 6.12
, respectively), but the Sohyeon hull showed the highest in 80% ethanol extract at room temperature (7.63 and 3.93
, respectively). The total phenolic and total flavonoid contents of the ethanol extracts were significantly different between the varieties regardless of the extraction temperature. The hull extract from the heating extraction was higher in Eohul than in other varieties, and was the lowest in the Dahyeon variety. The extract from Sohyeon hull at room temperature showed the highest contents of total phenolic and flavonoid contents. In the mung bean hull extract by heating, DPPH and ABTs radical scavenging activity ranged from 13.49-16.75% and 22.93-39.42% respectively and those at room temperature ranged from 39.86-41.88% and 49.71-70.92%. The reducing powers of extracts by heating ranged from 7.29 to 9.36 mg BHT/g hull, and at room temperature, they ranged from 19.90 to 20.97 mg BHT/g hull. Our results indicate that different extraction methods influenced antioxidant activities in the domestic mung bean varieties.
Antioixdative Activity and Quality Characteristics of Rice Cupcakes Prepared with Pine Needle Powder and Extract
Kim, Won-Ji ; Kim, Ji-Myoung ; Huh, Young Ran ; Shin, Malshick ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 613~622
DOI : 10.9724/kfcs.2012.28.5.613
To develop the tailor made rice flour products for consumers with increasing functionality of pine needles, rice cupcakes were prepared with adding different contents of pine needle powder (PP) and extract (PE, by pressing pine needle). The physicochemical, textural, sensory properties, and antioxidative activities of rice cupcakes were investigated. The antioxidative activities of rice cupcakes with PP and PE were higher than those of the control and were significantly different with adding pine needle type (PP or PE). The specific volume of rice cupcakes increased with adding PP and PE, except for 10 g PP added cupcake. Textural properties were also significantly different with pine needle types and contents. On the sensory preference test data, the scores of the teens, the twenties, and the thirties were higher in PP added rice cupcakes (3 and 5 g added), but those in the forties, the fifties, and above the sixties were higher in PE added rice cupcakes (3 g added). From these above results, the PP addition improved the processing quality of rice cupcakes (under 10 g added), but reduced unique flavor of pine needle. It was suggested that rice products added with pine needle would be developed to consider consumer's age, type of pine needle and its content.
Easy Red Ginseng Production Using Household Microwave Ovens
Kim, Mi Hyun ; Kim, Kyung Tack ; Cho, Chang-Won ; Rho, Jeonghae ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 623~628
DOI : 10.9724/kfcs.2012.28.5.623
The study was about to produce red ginsengs easily, using a household microwave oven to promote the consumption of fresh ginsengs in the home. Producing red ginsengs with a household microwave oven 'defrost function' takes 13 minutes (A), 'cook function' 6 minutes (B), and finally, 'defrost function' 44 minutes (C). For characteristics of microwave-produced red ginsengs, total saponin loss, color of powder, polyphenol content and saponin composition were compared with common red ginsengs. The color test for red ginseng powder showed that the color of household microwave-produced 6-minute cooked red ginseng (B) or 44-minute defrosted red ginseng (C) was closer to that of the common red ginsengs (E). The total saponin content in water eluted during red ginseng production showed that the saponin loss in microwave red ginseng was negligible compared to the common red ginsengs. Microwave red ginsengs showed no difference in phenol content that of the and higher total ginsenoside content than common red ginsengs. The ginsenoside
, Re, Rf,
, Rd and
contents of microwave red ginsengs (A, B) were higher compared to that of the common red ginsengs; the ginsenoside Re, Rc,
, Rd and
contents of 44-minute defrosted red ginseng (C) were higher compared to the common red ginsengs. It is considered that red ginseng production, using microwave oven at home, can be a fast and convenient way to produce highly functional red ginsengs with high ginsenoside content.
A Bibliographical Study of Korean Fan Fried Side dishes(Jeon) in Korean Literatures before the 1900s
Choi, Young-Jin ;
Korean journal of food and cookery science , volume 28, issue 5, 2012, Pages 629~639
DOI : 10.9724/kfcs.2012.28.5.629
Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.