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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 6, Issue 4 - Oct 1990
Volume 6, Issue 3 - Aug 1990
Volume 6, Issue 2 - May 1990
Volume 6, Issue 1 - Feb 1990
Selecting the target year
Effects of Preheating and Salt Concentration on Texture of Cucumber Kimchi during Fermentation
Huh, Yoon-Jung ; Rhee, Hei-Soo ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 1~6
The purpose of this study was to investigate the effects of preheating and salt concentration on the fermentation rate and firmness of cucumber kimchi, and the relationship between firmness and the contents of pectin fractions, hemicellulose and cellulose during fermentation. For this purpose, pH, acidity, firmness and the contents of pectic fractions, hemicellulose and cellulose were studied. 1. The changes of pH and titratable acidity indicated that preheating and high salt concentration delayed the fermentation rate in cucumber kimchi. 2. After 9 days, preheated cucumber kimchi was firmer than nonpreheated cucumber kimchi. 3. During fermentation, the cucumber kimchi fermented at 5% NaCl was firmer than that femented at 2% NaCl. 4. After 9 days, preheated cucumber kimchi was higher in insoluble pectin (HCISP)content and lower in soluble pectin (HWSP & HXSP) content than nonpreheated cucumberkimchi and hese results in accord with those of firmness measurements. 5. During fermentation, the cucumber kimchi fermented at 5% NaCl was higher in insoluble pectin content and lower in soluble pectin content than nonpreheated cucumber kimchi, and these results were in accord with those of firmness measurement. 6. During fermentation, cellulose content decreased.
A Comparison Study on Physicochemical Properties of Two Small Red Bean ( Black and Red ) Starches and Gels
Chae, Seon-Hee ; Sohn, Kyung-Hee ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 7~14
This study has been carried out in order to investigate the physicochemical properties of two small red bean starches. Some of rheological properties of the starch gels were also studied by experiments of various starch concentrations. Water binding capacity of black bean starch was 172.3% and that of red bean starch was 199.0%. Black bean starch had lower swelling power than red bean starch, but the solubility of the black bean starch was higher. When the temperature increased from 60
, the transmittance of two starches rapidly increased. The gelatinized temperature in DSC for black bean was 66.2
and that for red bean was 66.0
. Black bean and red bean starches had the blue vlaues of 0.55 and 0.56 and the alkali numbers of 4.40 and 4.13. The molecular weight of amylose was 40,000 and 33,611. The amylose contents of two starches were same at 52%. Brabender Amylographs of two small red bean starch pastes showed C pattern, which is stable. The results of compression test pointed out that TPA parameters varied with the change of storage time, and black bean starch gels had the higher TPA value. The retrogradation study by glucoamylase digestion method revealed that red bean starch gels were more easily retrogradated than black bean. X-ray diffraction patterns of two small red bean starches were A pattern, and diffraction peaks disappeared with gelatinization of starches.
A Study on Amino Acid and Minerals Contained in Bastard Broth with Various Parts and Various Boiling Time
Kim, Eun-Kyung ; Yum, Cho-Ahe ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 15~26
The material used for the experimental analyses and sensory evaluation of this thesis is 8 Bastards. 4 Bastards are used as Sample A and the other 4 Bastards are used as Sample B. Sample A is the broth from 100 grams of flesh and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. Sample B is the broth from 100 gram of head and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. The nutrients analyzed for this thesis are (1) free amino acid, (2) total N, and (3) minerals (Ca, P, Na, K, Zn). The results of the experimental analyses and sensory evaluation of Bastards broth with various boiling time are follows: (1) The total amounts of free amino-acid and total N in the broth are the greatest when boiled for 15 minutes, in both sample A and sample B. (2) The amounts of minerals in the broth increase as time increases. (3) The results of the sensory evaluation show that the subjects prefer the taste of the stock boiled for 120 minutes with regard to sample A, but that they prefer the taste of the stock boiled for 15 minutes with regard to sample B.
A Study on the Texture of Injeolmi by Cooking Method
Song, Mee-Ran ; Cho, Shin-Ho ; Lee, Hyo-Gee ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 27~36
Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing
-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.
A Study on the Formation of Trans Fatty Acids with Heating and Storage of Fats and Oils (I) - The Change of Physicochemical Characteristics and Total Trans Fatty Acids Content -
Kim, Duck-Sook ; Koo, Bon-Soon ; Ahn, Myung-Soo ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 37~50
The cause and the degree of the cis to trans isomerization were investigated about soybean oil (SBO), corngerm oil (CGO), cottonseed oil (CSO), margarine (MG) and shortening (ST). All samples treated with various conditions were analyzed to determine physicochemical characteristics (AV, POV, IV, RI), fatty acid composition, total trans fatty acid content and change of trans fatty acid composition by GLC, IR and HPLC. The results were obtained as follows; 1. Physicochemical constants were changed with a gentle slope according to incubating period at 40
and physicochemical constants of margarine and shortening were changed, significiantly. 2. The saturation degree in the unsaturated fatty acid composition determined by GLC gradually were increased during incubation and heating periodically. For palmitic-and stearic acid content at the samples stored in the incubator, the saturation degrees were gradually increased. But for the case of heat treatment, they were increased more rapidly than other fatty acids. 3. Total trans fatty acid contents in each samples were determined by GLC, IR and HPLC, the amount of trans fatty acids were measured with discrepancy. It was caused by deviation of analytical instruments, methods and the kinds of samples. Trans fatty acids were measured more definitly in IR more than GLC and HPLC. On the other hand, total trans fatty acid contents in average levels for SBO, CGO, CSO, MG and ST stored for 35 days and heated for 24 hours were 1.3%, 1.1%, 0.9%, 22.6% and 13.8%, and 3.6%, 3.0%, 2.8%, 41.2% and 20.8%, respectively.
A microbiological Investigation of Barley Drink During Storag
Lee, Min-Jeong ; Yoo, Yang-Ja ; Kyung, Kyu-Hang ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 51~58
Quality deterioration of barley drink during storage was examined by measuring viable count, titratable acidity (TA), turbidity and pH of barley drinks with or without barley particles stored at temperatures of 20, 25, 30, and 35
. Qualitative analysis of organic acids in spoiled barley drink was also performed. TA of barley drink during storage increased to 0.009, 0.0095, 0.0097 and 0.020% at 20, 25, 30 and 35
, respectively. TA reached the mixima between 7 and 10 days of storage and reduced from then on. pH values followed the exactly reverse trend of TA. The rate of bacterial spoilage of barley drinks was faster when it was stored at higher temperatures. The numbers of bacteria were in the range between 9.0
cells/ml depending on the storage temperatures and the different brands. Those samples with higher bacterial growths showed higher optical densities. Volatile organic acids such as acetic, formic, propionic, isobutyric, isovaleric acids were detected in addition to ethyl alcohol. Non-volatile organic acids such as pyruvic, lactic, oxalacetic, succinic, fumaric acids were detected. Among them, acetic acids were most important in their quantities. Five different kinds of spoilage bacteria were isolated and identified as Bacillus Licheniformis, Bacillus coagulans, Badillus cirulans, Bacillus stearothermophilus and Bacillus brevis, all of which were found to form endospores.
Replacement of Sucrose with Other Sweetener in Sponge Cakes
Choi, Young-Jin ; Kim, Kwang-Ok ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 59~66
The characteristics of sponge cakes containing sucrose or other sweeteners for diabetes mellitus patients were investigated through physical measurement and sensory evaluation. The results are as follows: The physical properties of cake batters and cakes with sweeteners were different from each other in viscosity, specific gravity, standing height, firmness, and springiness. from the result of sensory evaluation, it was shown that cakes containing sorbitol and fructose had high quality even though they were not as good as cake with sucrose. However, cakes with saccarine and stevioside showed much difference compared with cake with sucrose. The characteristics of sponge cake with combined sweeteners (sorbitol plus stevioside) were compairable to those of sucrose cake. There was little difference in specific gravity. The result of sensory evaluation indicated the combined use of both sweetenes could produce bette cakes than either stevioside or sorbitol. Practical utilization of this cake would be provided under the sensory evaluation on these cakes by diabetes mellitus patients.
Studies on the Variation of Physico-Chemical Characteristics During Storage and Frying
Choi, Young-Jin ; Ko, Young-Su ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 67~76
To observe the propability as the frying oil and oxidative stability of red pepper seed oil, some physico-chemical tests of the oil were examined during 21 days storage period at 5
, and AOM value determined and after heating the oil at 180
for 40 hours with or without antioxidants. The analysis storage stability of red pepper seed oil showed that the quality of storage group at 5
was almost as good as fresh oil, and the storage group at 30
showed certain degree of rancidity. Change of physico-chemical characteristic during storage were so small so that storage stability of red pepper seed oil was found to be good. AOM stability of red pepper seed oil was 7 hours which is lower than other vegetable oil, but the degree of stability grew greatly after adding phenolic antioxidants, such on TBHQ or PG. As for the chemical change after heating continuously for 40 hours, acid value, peroxide value and refractive index increased, but iodine value decreased as the heating processed. The fatty acid composition also showed the remarkable reduction of linoleic acid. The addition of antioxidants resulted in the delay of oxidation, the degree of which was greater in TBHQ than in PG.
A Study on the Production of Malt and Sikhae
Cho, Shin-Ho ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 77~84
This study was carried out to study the characteristics of 6 different Sikhaes and the activity of malt. The Sikhae, a kind of the traditional Korean beverages, is made from rice and malt. The result were summarized as follows. !. Though it takes longer when malt is manufactured at the 15
than at the 25
, more excellent malt can be obtained at the 15
because the activity of amylase is much higher. 2. The length of the whole malt is between 3 and 4 cm when the activity of amylase is highest. When sprout grows longer than this, the activity of anzyme falls low remarkably and the worth of malt is decreased. 3. Among the material grain to make Sikhae, the saccharifying of glutinous rice was best and the saccharifying of barleys was not so good. 4. The Sikhaes from rice and glutinous rice are not easily swollen, but the Sikhae from the barley is easily swollen and turbid. 5. The result by the sensory evaluation to determine the ranking is in the following order; Glutinous rice, Tongil glutinous rice, Nonglutinous rice, Tongil rice, Hulled barley, Naked barley.
Changes of the Composition of Nitrogenous Compounds in Globefish Meat Extracts by the Cooking Method
Yang, Yeong ; Han, Yeong-Sil ; Pyeun, Jae-Hyeung ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 85~96
Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.
Sanitary Sterilization of Dried Fishes and Mixed Condiments
Hong, Won-Joo ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 97~104
A Study on the Dietary Habit and the Food Preference of Pre-School Children
Kim, Yeon-Sook ; Jung, Rak-Won ; Lee, Hyo-Gee ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 105~119
A study on the dietary habit and the food perference of Pre-school Children was made in order to identify the state of their dietary life and provide the data of dietetic education which can help the children to live a desirable food life, by analysing the present dietry life into the dietry habits, food preference, the actual condition of nutrition intake and table manners. 1. The Diet Habits. Both boys and girls were fond of dinner best and tended to neglect breakfast and lunch. 64.2% of the total children took meals regularly. 2. Food Preference. The most favorite food was beef, ham, Dupoo (beancurd), squid, ice-cream, bananas, watermelon, sweet potatoes, corn, Ingeolmi (cake form glutinous rice), doughnuts, JJajangmyon (Chinese noodles), Coke, fried chicken. 3. The Actual Conditions of Nutrition Intake. The frequency of intake of meat and its processed food was the lowest and that of fishes, shellfishes, fats and vegetables was low, too. 4. Table manners and Sanitary Conditions. The average mark of table manners and sanitary conditions is 12.49
2.65. The children didn't practice well in the following points; talking at table, beginning to eat after the beginning of elder person's, brushing their teeth after taking meals, keeping a straight posture.
RHHTC 방법에 의한 두유제조
Kim, Cheol-Jae ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 123~123
두유의 질에 미치는 제 요인의 영향
Lee, Myeong-Hui ;
Korean journal of food and cookery science , volume 6, issue 2, 1990, Pages 124~131