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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 Sensory Characteristics of Tangmyon as Affected by Production Methods and the Contents of Corn Starch
Park, Ok-Jin ; Kim, Kwang-Ok ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 721~723
The sensory properties of commercial Tangmyons(starch noodle) prepared with dropping, extrusion-dropping and extrusion-cooking methods were evaluated. In addition, the effects of corn starch on Tangmyon were also examined. Tangmyon prepared with extrusion-cooking had greater intensities in color, gloss, clarity, adhesitiveness, extensibility, slickness and gumminess, except stiffness and hardness, compared to others. Increment of corn starch addition decreased the sensory attributes of Tangmyon, except stiffness and hardness.
A Study on Establishment of the Fermentation Process for Traditional Andong Sickhae
Choi, Cheong ; Seog, Ho-Moon ; Cho, Young-Je ; Lim, Seong-Il ; Lee, Woo-Je ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 724~731
The fermentation process of Andong Sickhae including optimal composition of the product was investigated. Through sensory evaluation and ingredient analysis of ten samples prepared in the laboratory and the samples collected from Andong region, we found that the ratio of ingredient of the product by weigh are as follow : [glutinous rice(80) : malt(50) : radish(100) : water(500) : ginger(8) : red pepper(4)]. The level of nitrogen compound turned out to be low while that of soluble protein and salt soluble protein was high. The content of total sugar and reducing sugar was found to be considerable high and among the free sugar, maltose was the highest(80%), followed by glucose and maltotriose. Activities of acid protease and saccharogenic amylase were 1.55 unit per milliliter and
respectively. Results of sensory evaluation showed that the good Andong Sickhae turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly red.
Analysis of Rutin Contents in Buckwheat and Buckwheat Foods
Maeng, Young-Sun ; Park, Hye-Kyung ; Kwon, Tae-Bong ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 732~737
In this study, the rutin contents in buckwheat and buckwheat foods were determined. Rutin in buckwheat and buckwheat foods was extracted with methanol and separated by High Performance Liquid Chromatography(HPLC) equipped with Lambda-Max Model 481 detector set at 355 nm using a
column and a 2.5% acetic acid:methanol:acetonitrile (35:5:10, v:v:v) solvent. There were differences in the rutin contents among the different species of buckwheat. The rutin contents in buckwheat groats were ranged from 8.84 mg to 24.77 mg/100g. The rutin contents in commercial buckwheat groats and flours were ranged from 15.04 mg to 20.92 mg/100g. The rutin contents in commercial dried buckwheat noodles, steamed buckwheat noodles, and buckwheat cookies were ranged from 1.76 mg to 10.84 mg/100g.
Changes in the Cell Wall Components of Persimmon Fruits during Maturation and Postharvest
Shin, Seung-Ryeul ; Kim, Ju-Nam ; Kim, Soon-Dong ; Kim, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 738~742
Cell wall components were decreased during maturation and postharvest of persimmon fruits. Contents of pectin and alkali-soluble hemicellulose were increased during maturity, but those of acid-soluble hemicellulose were decreased. Contents of pectin and alkali-soluble hemicellulose were decrease in soft persimmon, whereas acid-soluble hemicellulose was increased remarkably. Cellulose contents were increased during maturation and this tend was notable in soft persimmon. Contents of cell wall polysaccharides per 100g-fresh weight were decreased. Contents of total pectin and insoluble pectin were increased during maturation but decreased in soft persimmon. Content of water-soluble pectin was increased during maturation and postharvest.
Changes in the Non-cellulosic Monosaccharides of Cell Wall Polysaccharides of Persimmon Fruits during Maturation and Postharvest
Shin, Seung-Ryeul ; Song, Jun-Hee ; Kim, Soon-Dong ; Kim, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 743~747
Glucose, arabinose and total non-cellulosic neutral sugar contents of alcohol-insoluble substance were increased during maturation of persimmon, but arabinose, galactose and total non-cellulosic neutral sugar contents were decreased in soft persimmon. The main non-cellulosic neutral sugars of cell wall were galactose, arabinose and glucose. Arbinose and galactose contents were decreased during maturity and this tend was remarkable in soft persimmon. Pectic fraction contained
of uronic acid, and galactose, arabinose and uronic acid of pectic fraction were decreased. The main non-cellulosic neutral sugars of hemicelluloses were glucose, xylose, and galactose. Galactose was decreased during maturation and postharvest, and contents of non-cellulosic neutral sugar were decreased in soft persimmon.
Nitrite-scavenging Effects of Roasted-barley Extracts according to Processing Conditions
Kim, Seon-Bong ; Do, Jeong-Ryong ; Lee, Yong-Woo ; Gu, Yeun-Sug ; Kim, Chang-Nam ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 748~752
This paper was investigated to elucidate the nitrite-scavenging ability of roasted-barley extracts. Roasted-barley extracts exhibited nitrite-scavenging ability. The nitrite-scavenging ability of roasted-barley extracts showed pH-dependent, and did the highest at pH 1.2 and the lowest at pH 6.0. The roasting temperature and time of barley examined influenced the nitrite-scavenging ability of roasted-barley extracts. The water soluble fraction obtained from barley roasted at
for 90 min showed higher the nitrite-scavenging effect than the others. Ethanol soluble fraction which is further fractionated from water soluble fraction was most effective in nitrite-scavenging.
Some Physicochemical Properties of Potato Yam(D. bulbifera) Starches
Seog, Ho-Moon ; Park, Yong-Kon ; Nam, Young-Jung ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 753~761
The physicochemical properties of starches from aerial and subterranean tuber of yam were compared with those of rice and sweet potato. Aerial tuber yam contained higher level of amylose than others, whereas water binding capacity, swelling power and solubility was highest in subterranean tuber yam starch. Brabender amylograms of 5% starch suspensions indicated that the initial pasting temperature of yam starches were slightly higher than that of rice and sweet potato starches, the maximum viscosities of starches from subterranean and aerial tuber yam were 860 and 590 B.U., respectively. Yam starches were more difficult to hydrolyze by
than rice and sweet potato starches.
for yam starches and their amylose and amylopectin were higher than rice and sweet potato starches. The elution profiles of starches on Sepharose CL-2B were different from each other but they were similar between yam starches. Incomplete debranched fractions in the aerial tuber yam amylopectin was particularly higher than other samples. The weight ratio of short chains to long chains for debranched amylopectins was the lowest in aerial tuber yam.
Indentification of Cholesterol Oxides Formed in Butter under Varied Storage Conditions
Chang, Young-Sang ; Yang, Joo-Hong ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 762~766
The effect of storage conditions on the oxidative stability of cholesterol in butter was studied by identifing cholesterol oxides by TLC. Experimental variables for storage conditions were packaging(packaged and unpackaged), storage temperature(ambient and refrigerated), light source(dark, fluorescent and ultraviolet), and storage period(2, 4, 6, and 8 weeks). No cholesterol oxides were detected from packaged butter under all storage conditions. When unpackaged butter was stored under darkness at ambient and refrigerated temperatures, cholesterol oxides were not detected even after 6 weeks of storage, but small amounts of
were detected after 8 weeks of storage. When unpackaged butter was stored under ultraviolet light at ambient temperature,
cholestane-triol, and cholesterol epoxide were detected after 2 weeks of storage, and when fluorescent light was used instead of ultraviolet light, the same species of cholesterol oxides were detected after 6 weeks of storage.
Quantitative Changes of Cholesterol Oxides Formed in Butter under Varied Storage Conditions
Chang, Young-Sang ; Yang, Joo-Hong ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 767~773
The effect of storage conditions on the oxidative stability of cholesterol in butter was studied by quantifying cholesterol oxides by GC-MS. Experimental variables for storage conditions were packaging, storage temperature, light source, and storage period. No cholesterol oxides were detected from packaged butter under all storage conditions. When unpackaged butter was stored under ultraviolet light at ambient temperature,
, cholestane-triol were detected after 2, 4, 6 and 8 weeks of storage. The amounts of cholesterol oxide species produced were different depending on the storage periods. The amounts of each cholesterol oxides,
, and cholestane-triol, produced after 2 weeks of storage were 34.2, 14.0, 12.1, 1.30, and 0.50 ppm, respectively, and after 8 weeks of storage were 68.1, 29.1, 56,3, 8.50, and 4.00 ppm, respectively with trace amounts of 3,5-cholestadien-7-one. When fluorescent light was used instead of ultraviolet light with other conditions remained the same, the same species of cholesterol oxides were detected but with lesser amounts.
Effect of Thermalization and Ultrafiltration Membrane on the Increase of Cottage Cheese Yield Using Radiolabelled Protein
Noh, Bong-Soo ; Park, In-Seon ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 774~779
was used for the studies on the effect of thermalization and ultrafiltration for the increase of cheese yield. 4.33% of
was incorporated through thermalization.
was more incorporated with cheese curd in the thermalization and ultrafiltration than without ultrafiltration process. Comparing with protein increase, other whey proteins might be incorporated with casein micelles. Loss of
through processing and adsorption to membrane during ultrafiltration was only 1.03%.
Extraction and Purification of Rapeseed Protein
Lee, Jang-Soon ; Kang, Dong-Sub ; Kang, Yeung-Joo ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 780~785
In order to establish the effective extraction and purification process of rapeseed protein, the extraction solvents were compared with one another ; and the residues of glucosinolate and phytate and the extraction yield of protein, which had been extracted by 1% sodium hexa mata-phosphate(SHMP) and purified through isoelectric precipitation, acid-washing and UF concentration, were investigated. As for the condition for extraction of rapeseed proteins, the solvent of 1% SHMP(pH 8.0) turned out the most appropriate ; so far as the purification process for the elimination of glucosinolate and phytate was concerned, the acid-washing twice or the process of the acid-washing once and UF concentration was considered the most effective. The yield and content of rapeseed protein were 37.1% and 75.3% respectively in the case of the acid-washing twice, 42.1% and 72.4% respectively in the case of the acid-washing once and UF concentraction, Consequently, with the elimination effects of glucosinolate and phytate put into consideration, the process of isoelectric precipitation, acid-washing once(pH 3.5), neutralizing(pH 7.5), UF concentration and then freeze drying proved the most effective purification process.
Savoury Material Production by Fermentation of Alaska Pollack Flesh
Shin, Dong-Hwa ; Lee, Byung-Wan ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 786~792
In order to study the possibility of savoury material production from fish flesh(Alaska pollack), as a substrate of fermentation, three strains of Aspergillus oryzae were applied to the flesh solely or with soybean. The fermented flesh were analyzed their amino acid compositions, nucleotide contents and their sensory acceptability. All strains tested were grown vigorously on both substrates. When fish flesh solely used, amino nitrogen(
) and soluble solid (S.S.) contents were
times higher than those of raw flesh, respectively after 7 days fermentation. In case of fish flesh with 10% soybean used, their
and S.S. contents were
times higher than those of raw flesh respectively. It was belived that increment of
and S.S. contents were resulted from degradation of fish flesh protein. On the other hand, the nucleotides and their related compounds of both fermented flesh and with 10% soybean were increased comparing with raw flesh. The content of free amino acids of flesh solely and with 10% soybean were
, which increased to between
times, respectively after 7 days fermentation. The four amino acids- glutamic acid, histidine, aspartic acid and lysine were major in both flesh solely and flesh with 10% soybean. In sensory evaluation, fermented flesh extracts was more acceptable than anchovy extract. In review of all results, Aspergillus oryzae KFCC 32343 could be successfully used for production of savoury material from Alaska pollack.
Antioxidative Components of Pueraria Root
Oh, Man-Jin ; Lee, Ka-Soon ; Son, Hwa-Young ; Kim, Seung-Yeol ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 793~798
As a search for natural antioxidants, antioxidative fractions in pueraria root were extracted and identified using column chromatography, thin layer chromatography and high performance liquid chromatography. Components which have most effective antioxidative activities were futher identified by IR and GC/MS. The strongest antioxidative component of pueraria root methanol extract was identified as puerarin. Puerarin obtained from pueraria root was practically effective as antioxidant at the level of 100 ppm. Antioxidative activity of the puerarin was higher in linoleic acid-water system than in a linoleic acid substrate. Puerarin, daidzin and daidzein contents in pueraria root juice were 0.39%, 0.45% and 0,03%, respectively.
Studies on Thermal Resistance of Paralytic Shellfish Poison in Blue Mussel
Shin, Il-Shik ; Chang, Dong-Suck ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 799~801
Of the several methods proposed for decreasing toxicity of Paralytic shellfish poison(PSP) from intoxicated shellfish, heat treatment has been most popular, although a large percentage of the incidents of PSP illness have been related to the ingestion of cooked shellfish. The purpose of this study was to determine the kinetics of PSP destruction at various temperatures. The homogenate of intoxicated blue mussel(Mytilus edulis) was heated at temperature ranging from
and toxicities measured in samples heated for various time intervals. The rate constant(k) per second was
. By the Arrhenius equation, the decimal reduction time(D-value) was
. The z-value, activation energy(
and 1.39, respectively.
Colorimetric Determination of
by Using the Decoloration of Starch-iodine Complex
Suh, In-Yeong ; Huh, Chul-Sung ; Hwang, In-Kyu ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 802~804
A new colorimetric method to analyze
by using a property of
to decolor the starch-iodine complex, was presented.
was quantitatively determined as follows. The
standard solutions at concentrations up to 2 mg/ml were prepared. To 1ml of starch-iodine complex solution which contained starch(1%) and iodine (0.02%
, 0.2% KI) equivalently in distilled water,
standard solutions and 3 ml of distilled water were added and the absorbance was measured at 570 nm. Using this mothod
concentration range at
could be determined and their absorbance patterns at 570 nm showed a good linearity.
and glucose had no interference in this method for
Physicochemical Characteristics of Hydrolyzed Soybean Proteins by Immobilized Protease(s)
Lee, Jin-Woo ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 805~811
Hydrolysis of soybean proteins was carried out by immobilized trypsin and/or alpha-chymotrypsin. The partially hydrolyzed products of soybean proteins were evaluated for their molecular weights and molecular charges by using Ferguson's plot. The ratio of average molecular weights to average molecular charges(
) of modified soybean proteins could be used to predict functional properties such as solubility, water holding capacity, oil holding capacity, and emulsifying ability. The low ratio of modified soybean proteins indicated high solubility. while the high ratio showed high water holding capacity. The appropriate ranges of the ratios were necessary for maximun oil holding capacity and emulsifying ability.
Sorbitol Production by Zymomonas mobilis Immobilized in Calcium Alginate Gels and Glutaraldehyde
Jung, In-Ho ; Choi, Do-Jin ; Park, Cheol-Jin ; Chun, Uck-Han ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 812~816
This study describes the sorbitol production with permeabilized cells of Zymomonas mobilis immobilized in Ca-alginate. Toluene treated cells lose activity of glucose-fructose oxidoreductase due to the leaking of enzyme from the cells. To prevent this leakage, the permeabilized cells were treated with 0.25% glutaraldehyde by stirring for 1 h at room temperature. A continuous process with glutaraldehyde treated cells was developed and no significant reduction in the degree of conversion occurred during 210 h operation. The productivities were estimated to be about
for sorbitol at dilution rate
Comparison of Sorption Characteristics of Red Pepper Powders with Their Seeds Mixing Ratio
Kim, Hyun-Ku ; Jo, Kil-Suk ; Park, Mu-Hyun ; Chang, Young-Sang ; Shin, Zae-Ik ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 817~823
The sorption characteristics of red pepper powders in terms of mixing ratio of seeds to red pepper powders were investigated at various relative humidities and temperatures as storage conditions. At lower relative humidity below 43% RH, the sorption equilibrium was easily reached regardless of mixing ratio, whereas at higher relative humidity above 75%, the powders gained moisture rapidly, resulting in the color change to brown. At extremely lower RH below 33%, decoloration occurred in red pepper powder. The moisture contents of monolayer value for red pepper powders without seeds were ranging from 5.88% to 7.35% inversely proportional to the temperature. The moisture contents of monolayer value decreased with increase of mixing ratio of seeds.
Effect of Fed of Phenolic Acids in Plant on Serum Cholesterol Concentration in Rats
Cho, Young-Su ; Kim, Chung-Kie ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 824~827
Phenolic acids are widely distributed in all plant meterial. Most of these acids were combined with plant or grain cell wall. On the other hand, it had been reported that p-coumaric acid exhibited hypocholesterolemic activity in rats. We have undertaken a study of these compounds with regard to their effect on the rat. In this study, the effects of phenolic acid on the serum cholesterol level in rats fed with cholesterol free and cholesterol enriched diets were examined. The commercially available phenolic acid were purchased in the experiment. These compounds were incoporated in the diet at a level of 0.2%. These diets were fed for 21 days to male wistar strain rats with a body weight of 80 to 90g. It was found no significant change in serum cholesterol level in the phenolic acid fed rats in both cholesterol-free and cholesterol-enriched diet.
Studies on the Extracts Preparation of Korean Shiitake Mushroom(Lentinus edodes)
Chang, Young-Sang ; Lee, Ho-Bong ; Lee, Seung-Ryeol ; Shin, Zae-Ik ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 828~832
Pileus and stipe extracts of shiitake mushroom were prepared with various ethanol concentration by different extraction time at
. Yields, total reducing sugars, free amino acids and nucleotides in ultrafiltrated extracts were analyzed. Yields were higher in hot water extracts but there was no difference depending on changes of extraction time. Total reducing sugar contents got higher by hot water extraction than by solvent extraction. In hot water extracts of the pileus and stipe, reducing sugar content were in the range of
, respectively. Threonine+serine, glutamic acid, lysine and arginine were dominent in the free amino acids pool of raw material. The contents of free amino acids in hot water extracts of pileus and stipe were about 528.46mg% in 2 hr and 221.01 mg% in 3 hr. The proportion of bitter amino acids in extracts to total free amino acid contents was in the range of
in pileus and stipe extracts, respectively. Nucleotides contents were higher in pileus than in the stipe. When the 25% ethanol solution was used for extraction solvent, nucleotides contents in pileus and stipe extracts was high.
Effects of Nitrogen Flushing on the Storage Stability of Red Pepper Powders
Kim, Hyun-Ku ; Jo, Kil-Suk ; Park, Mu-Hyun ; Chang, Young-Sang ; Shin, Zae-Ik ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 833~839
To examine the effects of nitrogen flushing on the storage stability of red pepper powders, the color and capsanthin and capsaicin contents were investigated. Capsanthin and capsaicin contents of red pepper powders during their storage decreased as the increase of temperature. Nitrogen flushing packaging was good for the retention of capsanthin and capsaicin than air packaging. Brown color of red pepper powders during their storage differed with storage temperature and packaging condition, thus low temperature and nitrogen reduced the brown color substantially, L and b values by Hunter's color were almost not changed during 10 months storage of red pepper powders, and a value was decreased as the increase of temperature. Therefore, nitrogen flushing packaging for the storage of red pepper powders was good than air packaging.
Flavor Compounds and Storage Stability of Essential Oil from Garlic Distillation
Jo, Kil-Suk ; Kim, Hyun-Ku ; Ha, Jae-Ho ; Park, Moo-Hyun ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 840~845
An attempt was made in this study to analyze flavor compounds and investigate storage stability of essential oil from garlic distillation. Optimum ratio of solvent between pentane and dichloromethane to get essential oil from garlic distillation was 2 to 1. The yield of essential oil was 0.35%(w/w) in ground garlic(
) and 0.07%(w/w) in whole garlic. From garlic essential oil six components : dimethyl sulfide, diallyl sulfide, methyl-1-propenyl disulfide, diallyl disulfide, allyl methyl sulfide and diallyl trisulfide were identified with GC and GC/MS, and diallyl trisulfide, diallyl disulfide and allyl mothyl sulfide were found to be major volatile components. Quality deterioration of garlic essential oil hardly occurred during storage for 60 days, at
Preparation and Keeping Quality of Garlic Oleoresin
Jo, Kil-Suk ; Kim, Hyun-Ku ; Kwon, Dong-Jin ; Park, Moo-Hyun ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 846~851
An attempt was made in this study to investigate the possibility of processing garlic into an garlic oleoresin and investigate on the storage stability of it. To obtain a garlic oleoresin, water, phosphoric acid, garlic extract, poly sorbate and KM-72 as antiform agent were mixed with lecithin, and then these mixtures were homogenized at
, cooled down to
, and finally mixed with TBHQ (tert-butylhydroquinone) as antioxidant and garlic essential oil. Optimum components for garlic oleoresin consisted of 1.0% garlic essential oil, 10.5% garlic extract, 10.0% poly sorbate, 0.01% KM-72, 18.0% lecithin, 0.05% TBHQ, 0.15% of phosphoric acid solution and 60.0% water. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of garlic oleoresin hardly occurred at
but occurred considerable level at
during storage for 60 days.
Studies on the Rheological Properties of Sugar Derivative Sweeteners
Lee, Cherl-Ho ; Park, Choon-Sang ; Han, Bok-Jin ; Kim, Bong-Chan ; Jang, Ji-Hyang ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 852~857
The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing
solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.
Effects of Extraction Time, Temperature and Amount of Added Water on Beef Extracts by Hot Water
Yoo, Ick-Jong ; Kim, Kyung-Hwan ; Kim, Young-Eon ; Park, Woo-Mun ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 858~864
In an attempt to establish efficient extraction conditions of beef extract by hot water extraction, effects of extraction time, temperature and amount of added water were investigated. Beef extract was prepared with three different extraction conditions and quality parameters for optimization of extraction condition were content of total nitrogen, non protein nitrogen and collagen in terms of extractability. As a result, in order to produce beef extract from beef by hot water extraction, it was efficient to extract at
for 75 minutes with the addition of 2.5 times water. Proper extraction condition under pressure was at
for 30 minutes with the addition of 2 times water.
Combined Effect of Salts Mixture Addition and Brining in Hot Solution on the Korean Pickle Fermentation
Choi, Hee-Sook ; Ku, Kyung-Hyung ; Kim, Jong-Goon ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 22, issue 7, 1990, Pages 865~870
Four different fermentation methods of Korean cucumber pickles were compared with conventional method, pickling in 10% NaCl solution at
, in order to improve the storage stability. The methods studied were brining the cucumbers in hot(
) 10% NaCl solution(method A), addition of KCl and
into the hot salt solution(method B) addition of a sodium salts mixture of phosphates, nitrite and citrate into half fermented pickles prepared by method B(method C), substituted nitrite and citrate with KCl in method C(method D). It was found from results that the method C and D reduced the decreasing rate of pH very significantly by more than 3 fold and method B also showed the reducing effect. However, higher total acidity was measured for method C and D, which was opposite to pH results. Changes in hardness of cucumber showed little difference to control while color of brining solution exhibited some difference in their Hunter values. Organoleptic comparison showed a clear effect of salts mixtures by receiving the significant higher scores in fresh cucumber flavor and lower values in yeast moldy and sour flavor for method C and D when those were compared to control.