Go to the main menu
Skip to content
Go to bottom
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 23, Issue 6 - Dec 1991
Volume 23, Issue 5 - Oct 1991
Volume 23, Issue 4 - Aug 1991
Volume 23, Issue 3 - Jun 1991
Volume 23, Issue 2 - Apr 1991
Volume 23, Issue 1 - Feb 1991
Selecting the target year
Effect of Freeze Storage Temperature on the Storage Stability of Frozen Mandu
Jeong, Jin-Woong ; Jo, Jin-Ho ; Kim, Young-Dong ; Kwon, Dong-Jin ; Kim, Young-Soo ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 527~531
Frozen mandu, which is one of the main frozen prepared foods, purchased from a local manufacturer, were stored at five constant temperatures (
) for six months. Effects of the storage temperature and the storage period on the changes in pH, acid value, peroxide value, volatile basic nitrogen, color, sensory score and microbial counts of frozen mandu were studied. The changes in microbiological and physicochemical characteristics were significantly increased in comparison with the initial value after 1 month at
, after 3 months at
and after 5 months at
, but nearly constant in spite of storage periods when the temperature dropped below
Out of five chemical components, AV and POV were the most reliable components in the quality judgement of frozen mandu and its upper limiting content were 2.56 and 19.35 meq/kg each. Regression equation for shelf life prediction of frozen mandu with sensory scores and POV was determined.
Change in Quality of Frozen Breaded Raw Shrimp by Storage Temperature Fluctuation
Jeong, Jin-Woong ; Jo, Jin-Ho ; Lim, Sang-Dong ; Kang, Tong-Sam ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 532~537
Effect of storage temperature fluctuation on quality of frozen breaded raw shrimp was studied. Storage experiments were undertaken as follows; First, after storage at
for 20 days or 40 days, storage temperature of materials were raised to
, and then stored at these temperatures, And second, by repeating for 5, 10 and 15 times by 3 conditions (
) with temperature fluctuation during storage. Quality changes were measured by determining extractability of salt-soluble protein, volatile basic nitrogen, thiobar-bituric acid, pH and microbiological changes at regular intervals. Rise in storage temperature from
had not caused significant change on it's quality, but rise up to
caused some change in quality without relationship with storage period before temperature rise. Fluctuation of storage temperature from
of frozen breaded raw shrimp did not cause noticeable changes on it's quality. But temperature fluctuation from
caused remarkable changes of it's quality, according to the increase of fluctuation times and temperatures.
Noodle Characteristics of Jerusalem Artichoke Added Wheat Flour and Improving Effect of Texture Modifying Agents
Shin, Ji-Young ; Byun, Myung-Woo ; Noh, Bong-Soo ; Choi, Eon-Ho ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 538~545
In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of
solution alginate, 1.0% Fremol or mixure of 0.5%
, 0.5% Alcalin and 1.5% fremol for
substitution with Jerusalem articoke powder. Also addition of sodium alginate to the 30% substitution with Jerusalem artichoke powder showed the high Hunter value of Lightness and good cooking quality of noodle, relatively close to those of noodle of wheat flour alone. The dough prepared with mixed flours showed increase in cohesiveness and resilience and decrease in hardness and adhesiveness, compared to those of wheat flour. The addition of sodium alginate was very effective for increase in adhesiveness and cohesiveness. The cohesiveness of cooked noodles was increased with substitution with Jerusalem artichoke powder while sodium alginate influenced little. There is no significant difference of taste, odor, color and texture of cooked noodles between wheat flour alone and composite flours with
of Jerusalem artichoke and texture modifying agents. The results suggested that good quality noodles could be produced using Jerusalem artichoke powder.
Studies on the Storage Stability of Traditional Andong Sickhae
Choi, Cheong ; Seog, Ho-Moon ; Lim, Seong-Il ; Lee, Woo-Je ; Cho, Young-Je ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 546~553
The effect of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during the fermentation of traditional Andong sikhae and storage of the product at
and morphological characteristics were reviewed by scanning electromicrograph. The number of acid producing bacteria was increased for the first 3 days and then slightly decreased. Among the commercial stabilizers 0.3% of Carrageenan was the most effective for proventing sedimentation of sikhae. The interaction effects between the amount of food stabilizer added and treatment groups on taste turned out to be statistically significant.
Physicochemical Properties of Several Korean Yam Starches
Kim, Wha-Sun ; Kim, Sang-Soon ; Park, Yong-Kon ; Seog, Ho-Moon ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 554~560
The physicochemical properties of Korean yam starches (D. aimadoimo, D. batatas and D. japonica) were investigated. The mean granular size of starches were 23.5 μm for D. aimadoimo, 23.9 μm for D. batatas and 18.2 μm for D. japonica. Amylose content, blue value and water binding capacity was
, respectively. The optical transmittance of 0.3% (dry basis) yam starch suspensions were increased at
and D. japonica showed typical two-step transmittance curve. The swelling power and solubility patterns increased over
, and D. aimadoimo was the highest values. Amylogram patterns of 5% (dry basis) yam starch suspensions, determined by Brabender amylograph, were similar to that of yam flours and the viscosity of D. aimadoimo had 630 BU, which was about 5 times higher than 130 BU for D. batatas and D. japonica. Observation under scanning electron microscope lefted marks of resistance to glucoamylase because these surfaces were similar to the natural granules. In rates of solubiliazation by dimethyl sulfoxide, D. aimadoimo showed the highest value. (3-Amylolysis limits of yam starches and their amylose were
, respectively. Gel filtration patterns of debranched amylopectin by pullulanase were divided into 3 peaks. The weight ratios of peak III to peak II in yam starches were
L-Methionine Production by Protoplast Fusion of Brevibacterium flavum ATCC 14067 and Corynebacterium glutamicum ATCC 13032
Bin, Jae-Hoon ; Chung, Soo-Ja ; Shin, Dong-Bun ; Ryu, Beung-Ho ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 561~567
This study was designed to investigate the productivity of L-methionine by the method of protoplast fusion between Brevibacterium flavum ATCC 14067 and Corynebacterium glutamicm ATCC 13032, and then L-methionine production was performed to continuous fermentation using the immobilized fusant cells. Mutants B. flavum K 104(
) and C. glutamicum B 70(
) were isolated by MNNG treatment. On the other hand, protoplast of mutants were formed to treat with lysis solution containing
of lysozyme. The ratios of protoplast formation and regeneration were 99% and
respectively. Fusion frequency between B. flavum K 104 and C. glutamicum B 70 showed the
in the 35% polyethylene glycol(PEG6000) containing 3% PVP solution. The productivity of L-methionine by fusant BFCG 37 immobilized with sodium alginate was 0.89 g/l the batch fermentation and was
on the continuous fermentation at
for 72 hr.
Oxidative Stability of Perilla Blended Oils in Mayonnaise Preparation
Kim, Jae-Wook ; Nishizawa, Yukio ; Cha, Ga-Seong ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 568~571
This study was designed to select the most stable oil among vegetable oils for mayonnaise preparation on lipid oxidation when blended with perilla oil. Oxidative stabilities of perilla oil, soybean oil, rapeseed oil, corn oil, sunflower oil and perilla blended oils (blended perilla oil with other vegetable oil in a equal weight rate) were tested. Among the perilla blended oils, perilla blended soybean oil was the most effective on oxidative stability. This may be concerned with the fact that the content of natural antioxidant, tocopherol, is higher than that of other oils. Mayonnaise was prepared by using both perilla oil and perilla blended soybean oil. Variations of POV and tocopherol content of mayonnaise during storage at
were compared. The changes in POV and tocopherol content in the mayonnaise of perilla blended soybean oil were less than those of perilla oil. This result suggested that the usage of perilla blended soybean oil instead of perilla oil itself is possible in the manufacturing of mayonnaise.
Characteristics of the Ochratoxin A Producing Fungi in Traditionally Fermented Korean Soybean Foodstuffs
Kang, Sung-Chul ; Shin, Heuyn-Kil ; Kim, Jong-Bae ; Kim, Chang-Han ; Lee, Sang-Sun ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 572~577
Fermented Korean soybean foodstuffs(12 samples of meju, 28 samples of doenjang and 28 samples of kanjang) which collected nation wide in Korea, were used to isolate of fungi. And the fungi producing ochratoxin A(OA) among isolated fungi were identified. Of total 222 fungi isolated in each samples, the production rate of OA was 17.7%(39/222). Four fungi out of 39 isolates which production OA showed a higher amount of ochratoxin A. From these results, four kinds of fungi producing large quantities of OA were Penicillium spp., Phialotubus microsporus, Eupenicillium lapidosum, and Paecilomyces variotti, respectively. Four fungi showed the optimum growth at water activity(
) of 0.99, but production of OA was almost inhibited at
, of 0.85. Furthermore, three fungi except P. variotti showed the optimum growth at
, while OA production inhibited at same temperature. The optimal pH for toxin production except P. variotti was 6.5. Also, toxin production was not greatly influenced by pH.
Antioxidative Effect of Commercial Lecithin on the Oxidative Stability of Fish Oil
Ahn, Tae-Hoe ; Kim, Jin-Ho ; Kim, Hyun-Suk ; Park, Ki-Moon ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 578~581
The antioxidative effects of three kinds of commercial lecithin in fish oil(EPA 25%, DHA 10%) were investigated through active oxygen method (AOM, hrs. at
), Oven test, polymer test by gel chromatography and coloring test. Although there were difference of antioxidative effect among commercial lecithins, antioxidative effects of the lecithins added to the fish oil increased with increasing the concentration of lecithin. Lecithin III(acetone insoluble content 65%) had the greatest antioxidative effect and the addition of 1%, 5 and 10% enhanced the oxidative stability to 310%, 620% and 840%, respectively. The results also showed that the polymerization in presence of 10% lecithin III did not occur up to 10 hours at the AOM condition, and the degree of color(Gardner number) increased as storage time went by and was accerated at high temperature.
Volatile Flavor Components of Bangah (Agastache rugosa O. Kuntze) Herb
Ahn, Bin ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 582~586
Bangah(Agastache rugosa O. Kuntze), grown in East Asia has very unique and strong flavor, known as wild plant adding to loach soup stock for deodorizing fishy in southern province Korea. In this work, flavor components in essential oil of bangah were analyzed by steam distillation/gaschromatography and identified by gas chromatography/mass selective detector. A total of 32 components were identified in essential oil including 14 hydrocarbons, 6 aldehydes, 5 phenols, 3 alcohol, 2 esters, 5 ketones and 1 other compounds. The major flavor components were estragole, limonene, caryophyllene, eugenol and anethol. It was newly appeared some of aldehydes and sesquiterpenes in ripened bangah. The flower portion was showed more various flavor profiles than leaf and stem. And the respective peak areas were also the largest in flower portion.
Study on Preparation of Yogurt from Milk and Rice
Hong, Oi-Sook ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 587~592
The curd yogurt was prepared from milk or milk added with skim milk powder or four types of rice powder. Acid production by lactic acid bacteria in milk containing additive of 2% (w/v) was investigated and quality of curd yogurt (sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. Four types of rice powder, particularly brown rice, stimulated acid production by lactic acid bacteria more than control (milk yogurt). Among four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. Addition of rice powders to milk slightly reduced sensory property of curd yogurt. Among four types of rice powder tested, tongil rice added sample showed better sensory acceptability than other samples. When curd yogurt was kept at
for two weeks, acidity and number of viable cells of curd yogurt were not changed.
Effect of Emulsion Treatment on the Separation of Quick-Cooking Rice Kernel and the Quality of Reconstituted Rice
Lee, Tae-Hun ; Park, Jung-Hee ; Kim, Dong-Min ; Rhim, Jong-Whan ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 593~598
The effect of emulsion treatment on the separation of quick-cooking rice kernel after drying and the quality of reconstituted quick-cooking rice made of a Japonica variety were investigated. Among the several stages of emulsion treatment tested, immersion of cooked rice before drying was the most effective on the separation index. Immersion condition of 3 min at
was found to be the most desirable. Emulsion composed of 5% soybean oil and 0.5% sucrose fatty acid ester (HLB : 9.5) was found to be the most effective to yield the separation index of 86%. By applying the above mentioned emulsion, the separation index was improved by 30 compared with untreated one. The quality of the quick-cooking rice manufactured by the emulsion treatment was found to be as good as untreated one.
Physico-Chemical Properties of Viscous Substance Extracted from Chungkook-jang
Lee, Boo-Yong ; Kim, Dong-Man ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 599~604
The physico-chemical properties of viscous substances extracted from chungkook-jang were investigated. The crude protein content of the viscous substance was approximately 61% and 32% of the crude protein content was amino type nitrogen. The contents of glutamic acid in amino acids and potassium in minerals of viscous substances were more higher than those of raw soybean and chungkook-jang. The viscosity of 5% viscous substance solution was higher than that of 15% sucrose solution. The transmittance of viscous substance solutions from Bacillus natto and Bacillus subtilis was lowest at pH 5.0, the absorbances were lowest at pH 5.5 and pH 4.0, respectively. The fibrinolytic activity of viscous substances by B. natto and B. subtilis was 0.438 and 0.163 unit/mg protein, respectively. Though viscous substances were heated for 5 min and 30 min at
, 90% of and 45% the fibrinolytic activity was remained, respectively.
Physical Properties of the Factors Affecting the Evaporation Process of Fruit Juices
Eun, Duc-Woo ; Choi, Yong-Hee ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 605~609
The physical properties which must be considered as engineering factors affecting on the evaporation process of fruit juices are boiling point rise, density, viscosity, thermal conductivity and specific heat. These factors are varied with food ingredients, soluble solids, pressure and temperature. In the reserch, it has been worked to obtain the data and to develop prediction model for the boiling point rise as a faction of soluble solid and pressure by the regression of SPSS package program. For the prediction model of density, it was developed as a fuction of soluble solid content on apple and pear juices. For the viscosity model, it was establised by the factors of temperature and content of soluble solid through the optimization program.
Changes of Volatile Components of Cooked Rice during Storage at
Lee, B.Y. ; Son, J.R. ; Ushio, Matuskura ; Keiji, Kainuma ; Akio, Maekawa ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 610~613
The changes of volatile components of cooked rice during storage at
for 5 hr were investigated. Among more than 100 volatile components of fresh cooked rice, the predominant one was hexanal followed by nonanal, acetone, pentanal, butanal, heptanal, octanal and toluene. These eight components comprised about 55% of the total volatile, which was decreased by half after one hour storage. The amount of major volatile components in Tongil type rice was higher than Japonica rice, but the decrease of volatiles during storage was faster in the former.
Efficacy of Grapefruit Seed Extract in the Preservation of Satsuma mandarin
Cho, Sung-Hwan ; Lee, Hyun-Chul ; Seo, Il-Won ; Kim, Ze-Uook ; Chang, Young-Sang ; Shin, Zae-Ik ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 614~618
To investigate the efficacy of grapefruit seed extract (GFSE) in the preservation of Satsuma mandarin, the citrus fruits were treated with 0 (control, only wash), 100 ppm and 250 ppm, dried and stored for 8 weeks at
and 60% RH. While 80% of the control fruits were contaminated and decayed by Penicillium sp., forming the the greenish blue spores, 27% of 100 ppm GFSE-treated fruits were contaminated and decayed and only 13% of 250 ppm GFSE-treated fruits were contaminated and decayed and only 13% of 250 ppm GFSE-treated samples were contaminated and not decayed by the fungi. GFSE showed marded inhibitory action against Penicillium sp. which was related to the decay of the citrus fruits in vitro experiments. Fungal growth was completely controlled through use of 500 ppm and the recommended range of GFSE to preserve the citrus fruits was
. Transmission electron microscopic examination showed the fungal conidiospores the function of which was destroyed by dipping into GFSE.
Yukwa Quality on Mixing of Non-waxy Rice to Waxy Rice
Shin, Dong-Hwa ; Choi, Ung ; Lee, Hyun-Yu ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 619~621
A partial replacement(
) of non-waxy rice(Samgangbyeo, Tongil type) was attempted in Yukwa(Korean traditional puffed rice cake) preparation. The yukwa prepared with the replacement of non-waxy rice up to 20% level was comparable in quality to the traditional yukwa in view of expansion rate, crispness and hardness followed by sonsory evaluation. Continuous whipping machine for making yukwa bandaekee(rice cake) could be successfully introduced for mass production.
Antioxygenic Effects of Browning Reaction Product Obtained from L-Ascorbic Acid Solution
You, Byeong-Jin ; Chang, Mi-Hwa ; Jeong, In-Hak ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 622~626
Antioxygenic effects of browning reaction product(BRP) obtained from 2M L-ascorbic acid(AsA) solution by heating at
were investigated. BRP obtained from AsA solution(pH 2.30) without pH adjusting showed slightly antioxygenic effect. As heating time increased, powers of antioxygenic activity of BRP did not increase. Retained AsA after heating did not effect antioxygenic activity of AsA solution. After adjusting pH of AsA solution to 2.3, 4.0, 7.0, 9.0 and 11.5 respectively, BRP were obtained from these AsA solution by heating at
for 15 hrs. Among these BRPs, BRPs of pH 2.3 and 4.0 showed no antioxygenic effect, lower browning degree and higher retained AsA, but had stronger reducing power. While those of pH 7.0, 9.0 and 11.5 had stronger antioxygenic activity, higher browing degree and lower retained AsA, but showed weaker reducing power. After adjusting pH of AsA solution to 7.0, antioxygenic activities of BRP which was obtained from this AsA solution by heating respectively at
for 0, 3, 5, 10, 15 and 25 hrs increased in proportion to heating time.
Comparison of the Heat Treatment Intensity in Infant Formulae
Park, Young-Hee ; Hong, Youn-Ho ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 627~632
The heat treatment indicators such as HMF contents, lactulose contents and whey protein denaturation rates were measured to refer to the heat treatment intensity of domestic market infant formulae. The HMF contents showed
in the case of powder types, the HMF contents in enriched nutrient products(ii) were higher whereas in the case of liquid types they were packed in cans(i). The lactulose contents showed
in the powder type and
in the liquid type. There was much difference in the lactulose contents according to the product types. Compared with the ADPI standards, most of infant formulae were considered to be medium-heat class. The whey protein denaturation rates were
in the powder type and
in the liquid type.
Molecular Structure and Lipid in Starches for Mook
Chung, Koo-Min ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 633~641
Mook, a traditional gel food in Korea, has been made from mainly acorn, buckwheat, and mungbean starches (Mook Starches). Corn, rice, wheat starches (Non-Mook Starches) are not used due to their weak gelation power. In order to know the effects of properties of starch on gelation, some physicochemical properties, molecular structure, and starch lipid of these six starches were investigated and compared with gel hardness. Both amylose content and gel hardness of starches were in order of mungbean, acorn, buckwheat, wheat, corn, and rice and these two parameters showed a very good correlation (r=0.95). The amyloses of Mook Starches had larger molecular size (
for Mook Starches and Non-Mook Starches, respectively), more average number of chain (
), and shorter average chain length (
) than those of Non-Mook Starches. Also, Mook Starches had longer average chain length (
) of amylopectin and less starch lipid content (
) than Non-Mook Starches. These properties had good correlations with gel hardness (r=0.76-0.84). Consequently, the gelation power of Mook Starches was thought to be derived from their high amylose content and other properties of starches.
Effect of Calcium Phosphate Hydroxyapatite on Rheological Properties of Wheat Flour and Corn Starch
Ryu, Jae-Sik ; Kim, Il-Hwan ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 642~645
The rheological properties of wheat flours and corn starch and cooking properties of dry noodle in the presence of calcium phosphate hydroxyapatite(Ca-P) were studied. The additive(
) had essentially no effects on farinograms of strong and all-purpose wheat flours, however, they decreased the amylograph pasting temperature and increased the peak viscosity of flours, which was more pronounced in all-purpose flour. The cooking properties of dry noodles in the presence or absence of the Ca-P showed no significant differences, but the cutting forces of cooked noodles were increased by Ca-P at 0.4%. The pasting properties of corn starch in the presence of Ca-P(
) were similar to those of wheat flour. The gelatinization temperature of corn starch by differential scanning calorimeter decreased by
in the presence of 0.4% Ca-P. The time constant, a reciprocal of rate constant, of corn starch gel was slightly increased in the presence of 0.2 or 0.4% Ca-P.
Single Cell Protein Production from Chinese Cabbage Juice
Lee, Nam-Seok ; Kyung, Kyu-Hang ;
Korean Journal of Food Science and Technology, volume 23, issue 5, 1991, Pages 646~648
A possibility of utilizing Chinese cabbage, a kind of renewable resources which is frequently overproduced in Korea, for the production of single cell protein was investigated. Saccharomyces cerevisiae and Candida utilis grew well in cabbage juice producing 4.3 and 5.1 g/l of dried yeast cells, respectively. Freezing fresh cabbage prior to juice extraction did not affect the growth of yeasts and the final cell yield.