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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 22, Issue 7 - Dec 1990
Volume 22, Issue 6 - Nov 1990
Volume 22, Issue 5 - Oct 1990
Volume 22, Issue 4 - Aug 1990
Volume 22, Issue 3 - Jun 1990
Volume 22, Issue 2 - Apr 1990
Volume 22, Issue 1 - Feb 1990
Selecting the target year
The Measurement of Oil Globule Size Distribution in the Soymilk Suspended with the Soybean Particle
Chung, J.B. ; Yoon, S.K. ; Sohn, H.S. ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 369~372
Although the measurement of oil globule size distribution is necessary to detect the process of demulsification, the reasonable methodology for its measurement has not been suggested because the solution of soymilk contains insoluble soybean particle and the protein to interfere with the detection of oil globule or oil content. The oil globule size distribution was measured by the homogeneous suspension and cumulative method under gravitational force or centrifugal force, which were modified with Stokes' low. The geometric mean diameter of oil globules in this soymilk was
under gravitational method and centrifugal method, respectively. The differences of oil globule size distribution in the solutions emulsified by different pressures were detected by this method. The mean diameter of the solutions treated at higher pressure was shifted to smaller size and the distribution pattern of the solutions at higher pressure became more compact around the mean diameter.
Lactic Acid Bacteria Isolated from Fermenting Kimchi and Their Fermentation of Chinese Cabbage Juice
Shim, Sun-Taek ; Kyung, Kyu-Hang ; Yoo, Yang-Ja ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 373~379
Lactic acid bacteria(LAB) were isolated from fermenting Kimchi and were cultivated in filter-sterilized Chinese cabbage juice individually or in combination. LAB isolated were Lactobacillus leichimannii, Lac. fermentum, in addition to the already known Leuconostoc mesenteroides, Lac. plantarum, lac. brevis and pediococcus pentosaceus. Lac. leichimannii, Lac. fermentum and Lac. sake, the early lactobacilli, were high in number exceeding
at 0 time and multiplied up to
altogether at the 3rd day of kimchi fermentation. When the representative LAB were cultivated singly in Chinese cabbage juice with or without 3.0% NaCl, one strain of Leu. mesenteroides and La. leichmannii were not different in acid producing ability while the other strain of Leu. mesenteroides and Lac. fermentum Lac. plantarum, produced less acid when NaCl was present. When the bacteria in combination were cultivated in Chinese cabbage juice with 3.0% NaCl, the presence of Leu. mesenteroides was essential to eliminate the lag phase in acid production with higher amounts of acid produced than without. The total number of lactobacilli in the mixture of kimchi ingredients was about
while the number of Lac. plantarum was 7.3 cells/ml. The number of Lac. plantarum in individual ingredients were normally in the range between
except garlic sold in ready-to-use form with
Sensory Characteristics of Low Sodium Kakdugi
Kim, In-Hye ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 380~385
This study was conducted to determine the relative saltiness of
and KCl and evaluate the sensory characteristics of solutions and Kakdugi (Korean seasoned pickles of cubed radish roots) prepared with reduced amount of sodium chloride by replacement with varying levels of KCI. The relative saltiness of
respectively, at the reference level of 0.5% NaCl. The relative saltiness of KCI varied from 0.52 to 0.76 as the reference level increased from 0.5 to 2.0% NaCl. The result of sensory evaluation on the mixed solutions of NaCl and KCI indicated that bitterness, metallic flavor and astringency increased with the increased levels of KCI. The addition of KCI slightly increased the firmness of kakdugi but there was no significant difference in firmness by the amount of substitution. Bitterness and off-flavor was enhanced with the increased levels of replacement especially when the level was higher than 50%. Saltiness, sourness and overall desirability decreased as the extent of the replacement increased. There were no significant difference in pH, acidity and firmness measured with Universal Testing Machine. The result of this study indicate that the replacement of NaCl with KCI at not more than 50% does not affect greatly the characteristics of kakdugi.
Protein Characteristics of the Recommended Soybean Varieties in Korea
Kim, Dong-Man ; Yoon, Hye-Hyun ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 386~392
Soybean proteins of 19 varieties recommended In Korea were characterized by solubility classes, SDS-PAGE and amino acid composition. In distribution of the protein fractions by solubility difference, glycinin content was
of total protein. Prolamin, constituting about 1.16% of total protein, was the fraction showing the significant differences between varieties. The electrophoretic patterns of whole soybean proteins exhibited no varietal differences except in 6 varieties of Padal, Jangbaek, Jangyeob, Danyeob, Nameheon and S-138 in molecular weight range of
kd. Cystein, methionine, tyrosine and threonine were the minor components of soybean protein and percentage of tyrosine to the total proteins showed significant varietal differences.
The Contents of Antinutritional Factors and Lipoxygenase Activity of the Recommended Soybean Varieties in Korea
Kim, Dong-Man ; Baek, Hyung-Hee ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 393~397
The contents of the several antinutritional factors and lipoxygenase activity of 19 soybean varieties recommended for cultivation in Korea were analyzed. The ranges of raffinose and stachyose contents, which are the flatulence factors, were
, respectively and the total amount of these sugars was high in the varieties of Hill, Baekun and Jangbaek. The contents of trypsin inhibitor and phytate phosphorus in the soybean varieties ranged from 21.2 to 37.0 TI/g, d.b. and from 337 to 605mg%, d.b. respectively. The lipoxygenase activity of
was shown in the 19 soybean varieties, and Padal, Jangbaek and S-133 were the varieties with the higest activity.
Morphological Characteristics and Proximate Compositions of the Recommended Soybean Varieties in Korea
Kim, Dong-Man ; Jin, Jae-Soon ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 398~404
This study was carried out for investigation of morphological characteristics and for analysis of the relationships between morphological indices and proximate compositions of the recommended soybean varieties in Korea. The weight of 100 seeds and weight percentages of seed coat and germ to the whole soybean of 19 varieties were ranged from 12.28 to 25.54g, from 6.02 to 8.29% and from 1.66 to 3.35%, respectively. The average long and short widths and length were
, respectively. The Hunter b values(yellowness) ranged from 15.9 to 21.7 for seed coat and from 17.7 to 23.1 for cotyledon. From the statistical analysis, a strong positive correlation(r>0.97) existed between total weight and cotyledon weight and long width, and between cotyledon weight and long width. Protein content had low correlations(r<0.48) with total weight, cotyledon weight, length and long width.
The Aroma Components of Duchung Tea and Persimmon Leaf Tea
Choi, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 405~410
The aroma components of duchung tea and persimmon leaf tea were collected simultaneous distillation and extraction method. Those were analyzed and identified by GC-MS using a fused sillica capillary column. Seventy seven components, including 17 alcohols, 3 hydrocarbons, 15 ketones, 16 aldehydes, 8 esters,8 acids, 8 heterocyclic compounds and 2 phenols were confirmed in duchung tea. Seventy one components, including 17 alcohols, 10 hydrocabrons, 11 ketones, 13 aldehydes, 8 esters, 6 acids, 5 heterocyclic compounds and 1 phenol were confirmed in persimmon leaf tea. The most abundant components of duchung tea were aldehydes(23.31%) including 2-pentenal and heterocyclic compounds(16.71%) including
. The most abundant components of persimmon leaf tea were alcohols(25.57%) including linalool and aldehydes(19.45%) including hexanal and hydrocarbons(10.40%) including
Antithiamin Activities of Synthetic Phenolic Antioxidants
Han, Myung-Kyu ; Kim, Jun-Whan ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 411~414
Antithiamin activities of BHA, BHT PG and TBHQ of synthetic phenolic antioxidants at various pH's and temperatures were studied. All antioxidants had little antithiamin activity as is the case with control group at pH 4 and
, but antithiamin activity was stronger at
under the same pH. Meanwhile, the destruction of thiamin incubated at
was more rapid at pH 7 than at pH 4, and the destruction of thiamin at pH 7 was much more rapid at
. BHA and BHT had little, or extremely slight antithiamin activity. Antithiamin activity of PG was comparatively strong, but TBHQ had the strongest antithiamin activity among synthetic phenolic antioxidants examined.
Establishment of Long-term Storage Condition of Fresh Red Pepper Paste
Kwon, Dong-Jin ; Jo, Jin-Ho ; Kim, Hyun-Ku ; Park, Mu-Hyun ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 415~420
To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature,
without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was
, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at
The Effect of Various Culture Conditions on Lactic Acid Bacteria Count
Kim, Eun-Ah ; Kwak, Hae-Soo ; Park, Joung-Nam ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 421~425
This study was carried out to compare lactic acid bacteria count of liquid type yogurts with various experimental conditions during shelf-life period. The conditions were media(BCP and Elliker agar), incubation conditions(aerobic and anaerobic), dilution waters(saline and phosphate buffer) and dilution methods(10 and 100 times). All of the samples were incubated at
for 72 hrs. In the case of counting L. acidophilus as a yogurt starter culture, there were differences on dilution waters and incubation conditions, but were no difference on media and dilution methods. In the case of counting L jugurti and mixed strain with L. acidophilus and L. casei, there were differences on media, incubation conditions and dilution waters, but was no difference on dilution methods. For L. casei in the yogurt, media and dilution methods were shown slightly different viable cell count but incubation conditions were not shown difference. In the case of counting L. bulgaricus, there were differences on media, incubation conditions and dilution methods, but was no difference on dilution waters. Therefore, the measurment of lactic acid bacteria count may be effective if preferred experimental conditions are selected for different types of strain.
Studies on the Immobilization of
from Bacillus subtilis
Jang, Gi ; Kim, Chang-Ryoul ; Lee, Yong-Kyu ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 426~433
The conditions for immobilization of the partially purified
form Bacillus subtilis HP4 and the properties of the immobilized enzyme have been investigated. The crude enzyme precipitated with cold acetone was purified about 68-fold through DEAE-cellulose and sephadex G-100 chromatography and its recovery was 19.9% The optimal conditions for Immobilization of enzyme were obtained in 2%(w/v) sodium alginate, 15%(v/v) enzyme solution and 2%(w/v) calcium chloride, and also the optimal stirring thme was 2 hours on the above conditions. The optimum temperature and pH values for immobilized enzyme were
and 6.5, respectively. Its residual activity was show 25% after heat treatment for an hour at
, and found its high stability in pH 6.0 to 8.0. The enzyme activity was not affected b)· EDTA, 2-mercaptoethanol, KCN, protective agents, and other methal ions except Hg ion and Cu ion. The
values of the immobilized enzyme on ONPG were
, whereas those on lactose were
, respectively. The remained enzyme activity for the immobilized enzyme was 95%t of original activity after storage of 40 days at
, and when reused for 5 times was 81%. When skim milk(4.8% lactose) and 5% lactose solution were reacted with the immobilized enzyme(250 units/g) of lactose were 51% and 43%, respectively.
Studies on the Low-temperature Storage of Strawberry Pulp and Red Pepper Paste by Cryoprotectants
Jeong, Jin-Woong ; Jo, Jin-Ho ; Kwon, Dong-Jin ; Kim, Young-Boong ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 434~438
With adding cryoprotectants to red pepper paste and strawberry pulp, the effects of freezing point depression and the energy requirement for storage at
were studied. In case of red pepper paste, the freezing point was pressed to
by adding NaCl(15% w/w) and citric acid after removing stem. And the components of combined cryoprotectants to keep strawberry pulp in the unforzen state at
were dextrose(25% w/'w), fructose(17% w/w) sorbitol(8% w/w) and ascorbic acid(0.2%, w/w). Also, when compared with No-treatment, the storage time reduced about 50% and resulted in about
cut-down in the energy requirement for storage of food products at low-temperature.
Comparison of Soybean Varieties for Yield, Chemical and Sensory Properties of Soybean Curds
Chang, Cheon-Il ; Lee, Jung-Kun ; Ku, Kyung-Hyung ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 439~444
Fourteen varieties of soybeans grown in Korea were investigated for their chemical composition, yields and organoleptic properties of soybean curd. The soybean curd was prepared by soaking, grinding and heating of soybeans followed by filtration, coagulation with
and pressing. The proximate analysis showed that soybean curd had the moisture content of
carbohydrate by dry weight basis. The yield of volume total solids and protein from 100g of soybeans were
, respectively. Among the 14 varieties, the highest volume yield was obtained from Suwon-141 which has the highest contents of moisture, carbohydrate and the lowest in lipids of soybean curd. The curd prepared with Baegun and Jangyeob contained relatively low values in moisture, protein and carbohydrate and yielded the lowest in volume yield. Therefor moisture, protein and carbohydrate contents in soybean curd affected greatly on volume yield. The organoleptic properties of odor and taste couldn't find any significant relationship with chemical composition of soybean curd eventhough there were some difference in their intensities among varieties.
Changes in Physical Characteristics of Chinese Cabbage during Salting and Blanching
Kim, Ju-Bong ; Yoo, Myung-Sik ; Cho, Hyung-Yong ; Choi, Dong-Won ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 445~450
Changes in weight, volume and density of petiole tissue of Chinese cabbage during salting and blanching were investigated. Rapid changes in mass and volume occurred within 4 hours during salting in 5% salt solution and the changes were nearly completed after 8h. After salting, the reduction of mass and volume ranged between
, respectively. Average density of the sample was found to be 0.88g/ml, and increased to 1.020g/ml after salting. Air content of the sample ranged from 0.093 to 0.120ml/ml cabbage, and about 70% of the initial content was expelled from the tissue by salting. The changes of physical properties of the cabbage during steam blanching were similar to those during salting, but their relative values were smaller. A linearization model for physical changes during salting and blanching was proposed.
Manufacture of Pork Rind Snack by Extrusion Cooking Process
Yang, S.Y. ; Kim, Y.H. ; Kim, C.J. ; Lee, M.H. ; Lee, C.H. ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 451~455
The extrusion characteristics of pork rind mixed with corn flour were investigated. The blends of pork rind to corn flour in the ratio of 1 : 2, 1 : 1, 2 : 1 and 3 : 1(w/w) were made and each blend was dried up to 5, 10 and 15% moisture content. The blends were extruded by single screw extruder. The extrusion characteristics of each extrudate were as follow. The highest value of expansion ration was attained by mixing pork rind and corn flour in the ratio of 1 : 1, containing 5% moisture content. As the rind content to the corn flour mixture was increased, the bulk density, water absorption index, breaking stregth and redness, of the extradate increased, but the lightness and yellowness decreased. It was concluded that a high quality snack food could by produced by extrusion-cooking the mixture of pork rind and corn flour.
Manufacture of Pork Thigh and Chicken Meat Snack by Extrusion Cooking Process
Yang, S.Y. ; Kim, Y.H. ; Kim, C.J. ; Lee, M.H. ; Lee, C.H. ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 456~460
The processing conditions for the production of meat snack were investigated by using a Bonnot Single-screw extruder Pork and thicken meat were mixed with corn flour in various ratios, respectively, and extruded at different screw speeds(120-260 rpm). As the meat content was increased, the expansion ratio, water absortion index, lightness and yellowness of the extrudate were decreased. The expansion ratio tended to increase with an increase in screw speed, but the opposite relationship was observed with the maximum meat content(meat corn flour=2:1). The maximum water absorption ratio was obtained at the screw speed of 190rpm when the meat content was relatively low, but it moved to 120 rpm as the meat content was increased. The bulk density of the extrudate was significantly increased as the meat content exceeded 50% and no significant differences in bulk density was found at the highter meat content. The redness increased as the moisture content was increased. The maximum breaking strength was attained at the meat-corn flour ratio 1 : 1, and the breaking strength tended to decreased as the screw speed increased.
Separation and Characteristics of Antioxidative Substances in Fermented Soybean Sauce
Moon, Gab-Soon ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 461~465
Fermented soybean sauce was fractionated by gel filteration chromatography and the physico-chemical properties of each fraction were investigated for the study on the separation and characteristics of antioxidative substances in the soybean sauce. The brown coloured melanoidin fractions(MF-I) collected by Sephadex G-10 column were found to contain nitrogeneous compounds and to have strong antioxidative activity and reducing power. The freeze dried MF-I was further fractionated with Sephadex G-50 and G-100 successively and then MF-II and MF-III fractions were observed to be the most effective antioxidant and reducing power among the fractions. The UV-VIS and IR absorption spectra of the each fraction were also determined and discussed.
The Effect of Sugar Addition and Heat Treatment on the Myofibrillar Protein Extractability
Yang, Jong-Beom ; Kim, Chang-Han ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 466~472
The effect of sugar addition and heat treatment on the myofibrillar protein extractability was studied. Maillard reaction was dependent on heating time significantly and glucose revealed the highest reactivity for Maillard reaction. The extractability of myofibrillar proteins was lowest in case of glucose addition and decreased according to increasing of heating time, Higher extractability was resulted in by digestion of myofibrillar proteins with enzymes after sugar addition and heat treatment than the undigested samples, as the sample was digested with trypsin that is the highest. And by digestion with trypsin, chymotrypsin and peptidase at a time the extractability of meat proteins increased remarkably.
Simulation for Prediction of Moisture Changes during Storage of Packaged Corn Starch
Kim, Byeong-Sam ; Park, Moo-Hyun ; Park, Noh-Hyun ; Jo, Jin-Ho ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 473~478
A computer-aided simulation technique was selected to predict the gain or loss of moisture in corn starch packaged with gas and moisture permeable materials under various conditions. Water activity and moisture content of corn starch was predicted by computer program at various conditions. A linear relationship was showed between water activity and equilibrium moisture content at the range of
0.332 to 0.90 and simulated values obtained by the proposed model was given to a dose approximation with the observed values.
Manufacture of Control and Data Acquisition System of Centrifugal Thin Film Evaporator(Centri-Therm, CT-1B) by Computer
Park, Noh-Hyun ; Kim, Byeong-Sam ; Park, Moo-Hyun ; Han, Bong-Ho ; Bae, Tae-Jin ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 479~485
For the automation of a evaporation process, computer based evaporation system was built and applied to acquisition of the process variables with an centrifugal thin film evaporator(Centri-Therm, CT-1B). Controls of the process conditions were performed by computer system for pressure, feeding rate, steam, evaporation temperature and flow rate of cooling water. The data acquisitions were also performed by computer system for the changes in the concentration and temperature readings for steam, evaporation and cooling water at the both inlet and outlet. The control and the acquisition variables were collected through the interface device and analyzed by programs using the PASCAL language. To control the feeding rate during the concentration process, inverter was used. The cooling water for the vapor condensation was controlled by the valve controller and should be supplied with the flow rate of 125 kg/h. The maximum vapor condensation rate was 41.7kg/h at the feeding rate of 125 kg/h.
Manufacture of Garlic Juice and Prediction of its Boiling Point Rise
Kim, Byeong-Sam ; Park, Noh-Hyun ; Park, Moo-Hyun ; Han, Bong-Ho ; Bae, Tae-Jin ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 486~491
To develop a new spice material garlic juice was prepared from peeled garlic and its composition, density and boiling point rise were investigated. Major components of the garlic juice were moisture(68.01%), crude protein(6.50%) and carbohydrate(25.39%). Yield of the juice from the peeled whole garlic was 49.50%(w/w). Density of the garlic juice with solid content of 32 to
Brix was in the range of 1,107 to
. Boiling point rise of garlic juice increased exponentially with the increase of solid content. In the solid content range of 32 to
Brix, the boiling point rise could be predicted with following experimental equation with average error of less than 7%.
Effects of Salting Process on Ascorbic Acid Contents,
Activity, Seasoning Penetration and Microbial Counts of Radish Cubes for Kakdugi
Kim, Joong-Man ; Shin, Mi-Kyung ; Hwang, Ho-Sun ; Kim, Hyung-Tae ;
Korean Journal of Food Science and Technology, volume 22, issue 4, 1990, Pages 492~495
In succession to the previous paper(Korean J. Food Sci. and Techn., 21(2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content,
activity, the penetration rate of glucose and red-pepper juice into the radish cubes, and aerobic microbial counts (bacteria, yeast and mold) were investigated during salting (packout ratio : 1:1g/ml) of radish-cube
for kakdugi in the 15%(w/v) sodium chloride solution. For 6hr salting, ascorbic acid was reduced from 38.5mg% to 15.7 mg%,
activity was gradually increased until 5hr salting, and then deceased, Amount and rate of penetration of glucose and red-pepper juice(on base of redness) into the salted radish cube were both higher than raw cubes, and microbial counts were decreased, and mostly within one hour of salting.