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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
Editor in Chief :
Volume & Issues
Volume 7, Issue 4 - Dec 1992
Volume 7, Issue 3 - Sep 1992
Volume 7, Issue 2 - Jun 1992
Volume 7, Issue 1 - Mar 1992
Selecting the target year
Effect of waxy rice flour on the quality and acceptability of Yackwa during storage
Lee, Hyo-Soon ; Park, Mee-Weon ; Jang, Myung-Sook ;
Journal of the Korean Society of Food Culture, volume 7, issue 3, 1992, Pages 213~222
This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were
for crude protein,
for crude fat,
for sucrose, and
for maltose, respectively. Fatty acid contents of Yackwa were
for palmitic acid,
for stearic acid,
for oleic acid,
for linoleic acid, and
for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p<0.001).
The Historical study of Beef Cooking - I. cookery of soup based on beef -
Ryu, Kyung-Lim ; Kim, Tae-Hong ;
Journal of the Korean Society of Food Culture, volume 7, issue 3, 1992, Pages 223~235
1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.
The historical study of Beef Cooking - II. cookery of dried beef based on beef -
Ryu, Kyung-Lim ; Kim, Tae-Hong ;
Journal of the Korean Society of Food Culture, volume 7, issue 3, 1992, Pages 237~244
A total of 9 different names of dried beef were found in the literatures. They were classified in to 4 groups according to their processing method and shape: San pc(about 1cm thick beef salted and dried), Pyun po(ground beef with the seasoning, make small size or large size, dried), Yak po(thin beef or ground beef in the seasoning, dried), Jang po(thin beef in the seasoning, dried until half, again in the seasoning, dried). Most of the po was prepared with beef but phesant was also used for preparation Po in salt, seasame oil, black powder and soy sauce amomg the 19 kinds of seasoning, and chopped pinenut among 3 kinds of decorating were commonly used.
Development of Computer-based Menu Planning Program for Day-Care Centers
Kwak, Tong-Kyung ; Lee, Hye-Sang ; Kim, Sook-Young ;
Journal of the Korean Society of Food Culture, volume 7, issue 3, 1992, Pages 245~252
The purpose of the study was to develop computer-based menu planning program for day-care centers maximizing food preference score among children and satisfying such constraints as expense, nutrients, and season. Children's preference about 142 menu items was surveyed among 382 children of day-care centers. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files were created by dBASE III Plus, and processing programs were created by using FORTRAN language. Children preferred bread or a la carte menu items to cooked rice in main dish category. Deep fat fried or stir-fried menu items were more preferred than kimchi or cooked vegetables in side dish category. Preference scores for menu items were influenced by cooking methods or main ingredients. The contents of the computerized system show that when the program runs, the user should type inputs of cycle, season, and menu pattern, then the computer lists a series of menu satisfying the criteria of constraints. The user can examine and select a set of menu from the menu lists. Menus are generated seasonally. Menu lists are generated weekly and monthly basis with the contents of menu items, preference scores and price. Nutrient reports are also generated on a weekly and monthly basis with the contents of calories, 12 nutrients and price. Recipes for each menu items are also generated.
Comparative Study on Content and Composition of Oligopeptide, Free amino acids, 5'-Ribonucleotides, and Free sugars in salted preserves Produced at Korea and Japan
Kaneko, Kentaro ; Kim, Chon-Ho ; Kaneda, Takashi ;
Journal of the Korean Society of Food Culture, volume 7, issue 3, 1992, Pages 253~258
To investigate the difference of palate between Korean and Japanese people, we analyzed oligopeptide, free amino acids, 5'-ribonucleotides and free sugars of salted preserves from Korea and Japan. The salted preserves from Korea were grouped into 3 classes, 'Food Market (Korea)', 'Side Dish (Korea)', 'Bottled (Korea)'. The 'Side Dish (Korea)' and the 'Bottled (Korea)' type are made by adding to the 'Food Market (Korea)' seasonings, red pepper or other food materials. The salted preserves from Japan were bottled goods purchased at food stores, and they were classified as 'Bottled (Japan)'. The results were as follows: (1) Sodium chloride was 23.2% in the 'Food Market (Korea)' type. 14.4% in the 'Side Dish (Korea)', 7.1% in the 'Bottled (Korea)' and 5.8% in the 'Bottled (Japan)', respectively. (2) The 'Food Market (Korea)' didn't contain free sugars. but all the other salted preserves contained
free sugars/100g. (3) None of the salted preserves contained 5' IMP or 5' GMP. (4) The main free amino acids of the 'Side Dish (Korea)' were glutamic acid, leucine and alanine, but the 'Bottled (Japan)' contained an extremely high amount of glutamic acid.
A Study on the Preparation of Traditional Andong sikhe with Lactic Acid Bacteria
Choi, Cheong ; Son, Gyu-Mok ;
Journal of the Korean Society of Food Culture, volume 7, issue 3, 1992, Pages 259~270
The changes in life style today appear many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as 'Andong sikhe'. The importance, however, of succeeding the traditional cuisines is getting appreciated widely nowadays. This study aimed to investigate the preparation of Andong sikhe by use of pure culture inoculation and the improvement of storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria were also followed in the process of fermentation. The Lactobacillus dominated in the beginning of the fermentation but the Streptococcus out numbered the former as the fermentation proceeded. The crude protein content increased up to the 4th day of fermentation but slowly decreased there after. The pH of the product rapidly decreased to 4.2 by the 2nd day of fermentation. The total acidity reached to the 0.38% by the 2nd day of fermentation and kept on increasing slowly during the fermentation. The free sugar consisted of 6 kinds including maltose and one unknown sugar. The amino form nitrogen increased up to 38.5mg% at the 2nd day of fermentation and the product tasted best at this time. The ammonia form nitrogen, water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded. Linoleic, palmitic and oleic acid were the three major fatty acids and occupy 90% or more of the total fatty acids. The activities of acid protease and liquefying amylase reached to the maximum at the 4th day of fermentation while those of saccharogenic amylase and lipase reached to the peak at the 2nd day of fermentation.
Analysis of Meal Patterns from the Korean National Nutrition Survey in 1989
Moon, Hyun-Kyung ; Chung, Hae-Rang ; Cho, Eun-Young ; Choi, Hay-Mie ;
Journal of the Korean Society of Food Culture, volume 7, issue 3, 1992, Pages 271~279
In this report, we investigated meal patterns by area, age, profession from the data of the Korean National Nutrition Survey which had been carried out in 1989. The proportion of home prepared meal was about 90% at breakfast and dinner, and 46.3% at lunch. People had meals outside of home mainly at lunch(31.1%), and usually ate restaurant meal(17.7%). The proportion of meal skipped was 7.1% at breakfast, 3.9% at lunch, and 1.2% at dinner. At large city, 10.3% of people skipped breakfast, it was the highest proportion among three areas(large city, small city, and rural area). Also, the proportion of meal outside of homes was the highest among all areas. In rural area, home prepared meal was prevalent for all meals. Among all age groups, people between 20 and 49 ate out most frequently. For people between age 16 and 19, meal skipping was frequent for breakfast and dinner, especially, 20.5% of girl skipped breakfast. At lunch, the proportion of meal skipping was the highest in age higher than 50 groups. Among all professions, people in service job skipped lunch and dinner at the highest proportion. Manager and deskworker skipped breakfast by 12.9% and they ate out at lunch by 82.5%.
A study on connotative meaning of foods to elderly Korean
Chung, Chin-Eun ;
Journal of the Korean Society of Food Culture, volume 7, issue 3, 1992, Pages 281~289
This study was designed to investigate and quantify components of the connotative meaning of foods, and to analyze the correlations between food concepts and food frequencies on elderly Korean. It involves adapting a communications research tools, the semantic differential and demonstrating its use with two population groups, urban and rural aged. The data were collected by interviewing 217 males and females of 70 years of age and older living in urban and rural areas. To assess how they feel and what they know about foods, the instrument which contains concepts of price, taste, goodness of health, interest, usuality, likes and dislikes, appetite, fattening, quality, and nutritive value about foods were developed. The result shows that there are significant correlations between food concepts and food frequencies. The more affirmative concepts the elderly have, the more food frequencies tend to be. positive concepts are appeared on the meat, fishes, vegetables & fruits, Kimchi and the rice, but negative connotations are appeared on the milk and sugar. There are significant differences between the urban and rural elderly on food concepts.