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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 7, Issue 4 - Nov 1991
Volume 7, Issue 3 - Aug 1991
Volume 7, Issue 2 - May 1991
Volume 7, Issue 1 - Feb 1991
Selecting the target year
A Study on the Influence of Social Changes on the Management of Indigenous Fermented Foods in Korean Families
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 1~9
The purpose of this study is to investigate the management of Indigenous fermented foods during the period of economic development starting from 1960 until now, and to specify their correlation, while paying special concern to the variables of social change such as the increase of people's income, ceaseless migration of population, change in the family structure, heightening up of the educational level of women and the resulting increase of chances for getting employment, all of which may affect the management of Indigenous fermerted foods in korean families. The result is as follows. Basic seasonings and dishes such as soy bean sauce, red pepper paste, pickled seafoods, and Kimchi, are inclined to be bought as readymade products or provided by relatives in case of many nuclear families rather than made at home, which is a traditional way of home life. However, Kimchi and basic sauces or redpepper paste still show high rate of being made at home. Social variables which affect such tendency are the number of family members, the age and educational level of housewife, and the type of residence.
A Comparison Study on Acorn and Chestnut Starch Gels
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 11~14
The physical properties of acorn and chestnut gels by various heating temperature were investigated. In microsturcture analysis by SEM, acorn starch gels of 9
showed regular three dimensional network structure and chestnut starch gels had finer porous network from
. X-ray diffraction patterns of two starch gels showed very weak peak at 8~
. Hardness had the highest value at
for acorn gels, and
for chestnut gels. But cohesiveness increased with heating temperature in both of two starch gels.
Effect of Lactic Acid Bacteria and Temperature on Kimchi Fermentation (I)
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 15~25
The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet, then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Lactobacillus brevis and the mixture of there bacteria inoculated on sterilized kimchi, respectively. The measurement of pH and total acidity, quantitative analysis of volatile organic acids and nonvolatile organic acids by gas chromatography were investigated while inoculated kimchi were fermented at
. Sample I (original kimchi homogenate), Sample III (inoculated with Leuconostoc mesenteroides) and Sample Ⅵ (inoculated with mixed lactic acid bacteria) were alike in that changes of pH and total acidity and especially, these phenomena were prominent at
. Formic, acetic and heptenoic acid as volatile organic acid were detected by GC, and these acids formed mainly by Leuconostoc mesenteroides and lactobacillus brevis. Sample III was more higher content than other samples at
. As nonvolatile organic acid, lactic acid in all samples, citric acid in sample III at
, succinic acid in sample I at
and sample V at
were detected by GC.
Changes in Flavor Component of Omija, Shizandra Chinensis Baillon, with Various Extraction times
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 27~34
This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.
A Study on the Texture Characteristics of Ssooksulgis Affected by Mugworts
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 35~43
Ssooksulgis made with different levels of Mugworts were tested to investigate the texture characteristics by sensory evaluation and mechanical test in this study. As a result of the sensory evaluation for Ssooksulgis with the levels of 0%, 10%, 20%, 30% and 40% , the consistency, texture, moistness and flavor were increased according to the increase of the added Mugworts. In view of color and overall quality, 30% Ssooksulgis was preferable than those of other mixing levels. In the texturometer measurement for Ssooksulgis, hardness tend to decrease, while springiness and cohesiveness tend to increase according to the increase of the added Mugworts. As for Ssooksulgis, the consistency and moistness in sensory evaluation correlated significantly with the cohesiveness and correlated negatively with hardness, chewiness, gumminess in mechanical test (p<0.01).
Methodological Research on the Instruments of Fatty Acids Determination
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 45~51
In this study, several standard fatty acids were analyzed by three analysis instruments. And also, for the two kinds of soybean oils, fatty acids compositions were determined by three instruments. The results were obtained as follows: 1. In the case of Gas Chromatography (GC), standard fatty acids (Myristic, Stearic, Linoleic, Linolenic, Arachidonic acid) were determined with high reproducibility, but oleic acid/elaidic acid were not seperated. By Capillary Gas Chromatography (CGC), most of standard fatty acids were determined with very high reproducibility than saturated fatty acids, and palmitic acid/oleic acid were not seperated. 2. In the analytical ability of cis-trans fatty acids isomer (oleic acid/elaidic acid), CGC was shown better analytical ability of geometrical isomer than HPLC. Oleic acid/elaidic acid were not seperated by packed column (15% DEGS). The rquire time for standard fatty acids analysis was as follows; GC, 7.21 min., CGC, 9.84 min., HPLC, 24.48 min. 3. The major compositions of fatty acids of each soybean oil (CSOY; refined, DSOY; unrefined) by GC and CGC were linoleic acid, oleic acid, palmitic acid, linolenic acid and stearic acid. But in the case of HPLC, palmitic acid/oleic acid were not seperated. Analytical ability of three instruments on fatty acids composition in each soybean oil was same trend as in the standard fatty acids mixture.
Effect of Cooking Tools and Concentration of Egg Solution on Textural Characteristics in Coagulation of Egg Solution
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 53~59
The purpose of this study is to investigate textural characteristics of egg solution coagulated with steamer and microwave oven, and egg solution diluted various concentration of it with water or milk. Textural Characteristics of the samples were evaluated by the Sensory test and Rheometer. The results obstained were as follow; 1. Rheometer measurement indicated that the thicker is concentration of egg solution, the harder is samples 2. In sensory evaluation on the various concentration of egg solution, the panels on the overall quality showed the most favorite tendency that the sample diluted with 50% of water and the one with 70% of milk in use steamer; the sample diluted with 30% of water and the one with 70% of milk in use microwave oven.
Analysis of Rutin Contents in Buckwheat Noodles
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 61~66
In the present study, an attempt was made to determine the rutin contents in buckwheat noodles according to blending ratio and boiling time. The rutin contents in buckwheat flour was 17.30mg/100g. The rutin contents in raw buckwheat noodles decreased in proportional to the blending ratio of buckwheat flour from 15.34 to 4.78mg/100g. The rutin contents of buckwheat noodles decreased linearly with increasing boiling time.
The Study on the State of Health and dietary Habits of boy′s and Girl′s High School Students in Seoul
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 67~80
This study researched the dietary habit of boy's and girl's high school students, and into low it was connected with the state of health between the group of having the right dietary habit and the group of having the wrong habit. Results were as follows: 1. The age about the object person of research was the most numerous in 79% at 16~17 years old, the average weight was
kg, the average height was
cm. 2. In the parent's school career of the object person of research, persons who graduated high school were many. The mother's educational level was lower than the father's school career. The parent's school career in the district south of a river was higher than the parent's school career in the district north of a river. And the parent's school career of cultural students was high. 3. The frequency of food intake in the district north of a river and in the district south of a river was a meaningful difference in the vegetables blended in green and yellow things (p<.01), fruit (p<.05), rice, flour, potatoes (p<.05), and so the district north of a river took less than the district south of a river. 4. The most regular diet in a day was lunch. The appetite of the students was generally good. 5. The general environment and state of health were a meaningful difference about melancholia (p<.05) in the district of north and south of river, and so melancholia in students of the north of a river was high. 6. The state of health according to regular diet was a meaningful difference, so regular student was better than irregular student in state of health, and was the same in study. 7. Eating habit correlated much to each state of health, Especially in physical health, the muscular frame correlated to fruit (p<.001), seaweeds (p<.05), fried food, jun, panbroiled food (p<.05), salty taste (p<.05), sour taste(p<.001).
A study on the cooking and processing methods presented in CHE MIN YO SUL
Korean journal of food and cookery science , volume 7, issue 1, 1991, Pages 81~85
This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82~86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt. and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.