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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 3, Issue 2 - Dec 1987
Volume 3, Issue 1 - Jun 1987
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Functional Properties of Acetylated and Succinylated Silkworm Larvae Protein Concentrates
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 1~8
Eighty eight percent of succinylation at
-amino group of lysine was obtained from silkworm larvae protein concentrate and it resulted in increased bulk density and fat absorption, improved flavor and color, increased solubility over fivefold. Both emulsifying activity and emulsion stability of the succinylated protein were improved by 30% and emulsifying capacity was enhanced by 4%. Foaming capacity of the succinylated Protein concentrate was improved by 30% and foaming stability improved fivefold. The viscosity of succinylated silkworm larvae protein concentrate was increased at all concentrations and reached the highest at 4~5% of concentations. Acetylation of silkworm larvae protein concentrate caused negligible change in the functional properties studied. Therefore, high emulsification properties of silkworm larvae protein concentrate would be a good protein source for the emulsified foods.
Amino Acid Composition and Scanning Electron Micrographs of Modified Silkworm Larvae Protein Concentrates
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 9~16
This study was designed to determine the amino acid composition and to investigate microstructure by scanning electron micrographs of silkworm larvae protein and modified silkworm larvae protein concentrate. The results were as follows: 1, The protein contents of soybean and silkworm larvae protein concentrate were 70.3% and 84.1%, respectively. 2. In general, the essential amino acid content of silkworm larvae protein concentrate were higher than soybean protein concentrate as well as FAO provisional scoring pattern. Silkworm larvae protein concentrate was especially high in lysine and methionine indicating that it could be a good supplemental source for cereals and beans. Succinylation and acetylation resulted in no difference in most amino acid content. 3. The scanning electron microscopic observations revealed that silkworm larvae protein concentrate had smooth surface topography while defatted silkworm larvae flour showed different shapes and sizes with relatively rough surfaces. Acylated silkworm larvae protein concentrate exhibited less cellularity and denser than protein concentrate. However, succinylated silkworm larvae protein concentrate showed especially good texture indicating that it could increase the functional properties of silkworm larvae protein concentrate.
A Study on the Use of Seasoning for NAMUL Preparation -in salt concentration-"
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 17~27
The Namul is one of the most popular and fundamental foods in the Korean meal. The taste of NAMUL depends mostly on the seasonings put on which the salt concentration is the prevailing element of them. The purpose of this study is to investigate the optimum salt concentration by sensory evaluation. The amount of each seasoning except salt was reviewed and used following many food preparation books published. Four different concentrations of salt were added to make different salt concentrations of Namuls. The results of the study are following: 1. By reviewing the related publishments, the amount of seasoning used in 300g of cooked Namul were 15.5g of welsh onion, 7.9g of garlic, 9.0g of sesame, and 11.5g of welsh onion, 7.0g of garlic, 6.0g of sesame oil, 3.3g of sesame, 13.9g of sugar, 10.6g of vinegar and 5.6g of red pepper were the main seasonings for 300g of raw Namul. 2. The optimum salt concentration of cooked Nanul was 1.412% and that of raw Namul was 1.368%. 3. The salt concentration had no effect on the texture within the salt concentrations ranges of 0.84% through 1.89% in Platycodon Namul, Radish Namul, Soybean sprouts Namul, Pumpkin Namul, Raw Radish Namlll, Raw Cucumber Namu1. 4. The more the amount of soy sauce increases, the more the palatability drops. Platycodon and Cucumber Namuls had preference of color when the amount of soy sauce added was 0.8%∼l.0% of the Namul. On the other hand, Spinach Namul had the preference up to 4.8% of the Namul. 5. The overall taste of cooked Namul was considered to be the test in the salt concentrations 1.223%∼l.513%, while that of raw Namul was considered to be best in 1.183%∼1.373% of salt concentration. 6. According to the sensory evaluation, there was a tendency that the overall taste of Namul is consistent with the preferance of saltiness in Namul.
Changes of physicochemical characteristics of various rice cooking by using milk and in vitro digestibility
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 28~37
The changes of various cooking experiment (gelatinization, swelling, texture, water absorbance) and amino acid, fatty acid composition and the effect of digestibility on glucose examination (in vitro) were investigated at various rice during cooking by using milk. The results are summarized as follows. 1) In the effect of various water-to-rice ratios on the degree of absorbance of rice, Rice (using water) always showed higher absorbance than rice. (using milk) optimum water absorbance time were shown to be 40 minute for rice (using water) and 50 minute for rice (using milk). 2) The degree of gelatinization (D.G) by iodine colorimetric method increased proportionally according to the increase of water-to-rice ratio and rice cooking always showed higher D.G than rice milk cooking. When the same D.G rice milk cooking food required 40~50% higher water-to-rice ratios than rice cooking food. 3) Various rice cooking food, the palatability were best food by rice bean milk cooking food. 4) The main Amino acid composition of using milk rice cooked food were Glutenine, Leusine, Asparagine, Valine, Arginin above 42% of the Total Amino acid. The contents of Lysine and Methionine were 476.50mg, 412.16mg in using Milk rice cooking food. 5) Using rice Milk cooking food ana Rice bean Milk cooking food, rice cooking, rice bean cooking in phosphate Buffer, in vitro Enzymatic glucose were carried out in dialysis bag. During 90 minute of incubation at
, reducing sugar were analyzed from dialysate. Starch digestibility measured from human Saliva, Sali a, Pencreatic Amylase treatment was high in Rice Milk cooking food, Rice bean Milk cooking food and rice cooking food and rice bean cooking food but remarkely low.
Scientific study for the standardization of the preparation methods for SULNONGTANG
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 38~49
This study was designed for the standard formulation of SULNONGTANG cooking method, I have performed a sensory evaluation and physical properties of conventional SULNONGTANG and Market SULNONGTANG. The results were as follows : 1. In case of conventional method, in term of the addition of ingredients, to maintain optimal nutrition and to achieve good appearance and taste from sliced meat (Pyoun Yuk) of the beef's head, brisket, tongue ana breast, the followings are recommended cooking methods 1) For beef's leg bones, lead, knee bones and tripe, it is reasonable to addition from the beginning and to boil them for 12~18 hours. 2) Sliced meat from the head should be prepared after 4 hours boiling. 3) Brisket, tongue and breast should be added 2 hours before cooking is finished. 2. In Market SULNONGTANG, taste was poorer than that of conventional SULNONGTANG. When the head is added to Market SULNONGTANG, taste was more desirable than those added hooves or knee bones.
The changes of sensory and instrumental characteristics for rice stored at different temperature
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 50~58
This study was conducted to examine the changes of sensory and instrumental characteristics focusing on flavor and texture of cooked rice with Akibare(Japonica type) and Milyang 23(hybrid of Japonica and Indies) under two different storage temperatures. The changes of sensory characteristics were not significant throughout the storage of 70 days at
, but were significant after 30 days storage at
. The stepwise regression showed that stickiness, gloosiness and off-flavor of rice effected on overall preference in old rice stored at
. As making storage temperature be tiger and period be longer, hardness, springiness, gumminess and chewiness were increased further but cohesiveness and adhesiveness were decreased in the texture changes of cooked rice measured by Instron.
A study on food scientific characteristics of the Job′s tears flour
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 59~67
In order to make use of Job's tears widely, Job's tears starch was analyzed and determinded the contents of amylose, amylographical and other physicochemical properties. And also the yeast breads and rice cakes were made from flour and rice flours with various mixing ratios of Job's tears flour and then they were tested for suitability to preparation of bread and rice cake. 1. The starch contents of Job's tears showed 12~20%. Which was about one third of rice or waxyrice starch. But amounts of crude proteins, fats, and total ashes in Job's tears were higher than rice or waxyrice. Job' tears starch was composed of amylopectins only, and was similar to that of waxyrice starch. 2. Depends upon the Amylogram of each starch, initial gelatinization temperature of Job's tears starch was the highest among three starches of rice, waxyrice, and Job's tears. Maximum viscosity of Job's tears starch was 860BU, then it was about two times of rice starch viscosity. 3. By the sensory evaluation results, the taste of bread prepared with mixing of 10% Job's tears flour was better than flour bread and the volume and grains of the bread made from mixing of 10%, 20% Job's tears flour were similar to that of flour bread, but the taste, volume and grains of bread made from 30% mixed flour were undesirable. The rice cake Prepared from mixed flour with 25% Job's tears flour has shown to be desirable.
Correlations between Objective and Sensory Texture Measurement of Acorn Mook
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 68~74
Objective and subjective methods were performed together for TPA analysis of acorn mook, and their correlations were analyzed. As the result of sensory evaluation, hardness and fracturability were most important factors for prediction of preference. Meanwhile, compression test with Instron Universal Testing Machine revealed that P1(maximum peak in first bite) was very effective factor representing the cheracteristics of first bite, and that P2 the latter peak in first bite) was valuable for prediction of characteristics of second bite.
Preparation of various soy cheese and their physicochemical and sensory characteristics
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 75~80
For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl
and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.
Evaluation for the Sensory Quality of Commercial Soymilk
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 81~86
The quality for flavor-by-mouth of commercial soymilk was evaluated by sensory testing. The results were summerized as follows : 1. A significant difference on the sweety flavor of sample I was recognized at In level among the rest of samples except sample B. 2. A significant difference on the thick and the nutty flavor of sample C was recognized at In level among the each samples. Therefore sample C, generally recognized as having thick and nutty flavor. 3. A significant difference on the benny flavor was not recognized at 5n level among the samples of commercial soymilk. 4. According to the results of sensory testing for commercial soymilk, the sweety flavor of the each sample was generally evaluated as common flavor except sample C.
A survey of the serving temperature control practices in hospital dietetics -Comparison between centralized and decentralized tray assembly systems
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 87~99
The serving temperature control practices were assessed in 20 general hospital's dietetics utilizing centralized or decentralized tray assembly systems. The results of the study were summarized as follows : 1) All of the surveyed hospitals were utilizing conventional foodservice system. The number of dietary employees per bed was very low when comparing with that in America. Working hours of employees per week were approximately two times greater than those in America. 2) When comparing two tray assembly systems, dietary labor hours and costs in centralized system were less than those in decentralized system. 3) When comparing serving temperature practices between two tray assembly systems, the temperatures of meals utilizing centralized tray service were significantly lower than those in decentralized system, and only the steamed rice served in decentralized system was within the acceptable temperature range. 4) There was no significant difference in sensory acceptance scores marked by patients served by two different types of tray assembly systems. The serving temperature was significantly correlated to the patient's overall acceptability.
Evaluation of the effectiveness of hot thermal retention system used in hospital dietetics.
Korean journal of food and cookery science , volume 3, issue 2, 1987, Pages 100~110
The effectiveness of hot thermal retention system which was being used in 3 general hospitals, A,B, and C in Seoul was evaluated in terms of time-temperature relationship. The results of the study were summrized as follows: 1) The serving temperature of steamed rice using insulated bowls were significantly higher than those of using no thermal support. 2) The serving temperatures of soup using insulated bowls were significantly higher than those of using no thermal support. 3) The serving temperatures of meat of fish dishes using insulated bowls as well as warmer cabinet were significantly higher than other groups such as using warmer cabinet only, using insulated bowls only, and using no thermal support. 4) However surveyed serving temperatures of meals using hot thermal retention system were not whthin the range of temperature criteria.