To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R$^2$=0.99). The components of Korean traditional soy sauce divided into 3 clusters, and each group is characterized as formol nitrogen, salt and total nitrogen content by cluster analysis. Main amino acids of Korean traditional soy sauce were alanine, glutamic acid, leucine and valine.

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

This study attempted to examine the effect on sensory characteristics and physiochemical properties of Grape jelly in various volume of adding carrageenan. The pH of Grape extract was 3.98. The viscosity was increased and the turbidity was decreased according to the increase concentration Grape jelly. The sensory evaluation of Grape jelly was the best with the ratio 0.5% carrageenan. The sensory evaluation of Grape jelly mold salad showed that the most preferable jelly was the one made by 0.9% carrageenan and 40% fruits(apple, orange and sweet persimmons).

비방사구와 방사구 달걀 난황을 가열 압착하여 얻은 난황유를 정제한 후 화학적 성질과 지질조성에 관하여 실험한 결과는 다음과 같다. 난황의 일반성분은 비방사구, 방사구가 각각 수분이 49.50%, 47.06%,조단백질은 16.53%, 16.98%,조 지방은 31.05%, 33.34%로 주성분을 이루었고, 조지방, 조단백의 함량은 방사구가 비방사구 보다 더 높았다 난황유의 화학적 성질은 비방사구, 방사구가 각각 산가 8.95, 9.85, 요오드가 57.64, 58.15, 비누가 240.14, 223.92로. 나타났다. 난황유 총지질의 조성은 비방사구, 방사구 각각 중성지질 76.60%, 71.23%,당지질 3.95%, 5.03%, 인지질 19.45%, 23.74%였다. 중성지질 중에는 비방사구, 방사구 각각 triglycride가 59.3%, 56.3%로 주성분을 이루었고 그 외에 monoglyceride와 diglyceridr의 함량이 높았다. 당지질은 비방사구, 방사구 각각 digalactosyl diglyceride가 98.3%, 97.8%로 대부분을 차지 하였다. 인지질은 방사구, 비방사구 각각 phosphatidiyl choline + phosphatidyl serine이 58.6%, 59.8%로 주성분을 이루었고, 그 외에 lecithin + sphingomyelin과 미확인 성분이 존재하였다.

증편반죽의 증자과정 중에 일어나는 변화양상을 규명하고자 발효시간을 0에서 10시간까지 달리한 증편제품들을 비교 검토하였다. 발효시간에 따른 증편제 품의 화학적 성질들의 변화양상은 반죽시료의 경우와 유사하였으나 증자과정 중 pH는 약간 증가한 반면에 적정산도, lactic acid, 총 당과 환원당, 가용성 단백질 과 총 유리아미노산은 감소하였고 특히 환원당이 크게 감소하였으며 또한 유리아미노산의 종류별로는 다소 증가 혹은 감소하여 일정한 경향을 보이지 않았다.

This study was to seek menu model in usual dishes to guarantee the optimum salt intake considering the optimum gustation of salt surveyed on Korean adults. First, a pilot test was practiced using rice gruel to determine the criteria and a meaningful interval of salt concentration. Based on the criteria and interval so determined, a test was performed to seek the optimum gustation of salt concentration in usual diets. Subjectgroup for the above tests was university students living in Kyung-Book area. The results were as follows: 1. Mode value of the optimum gustation of salt was 0.5% and the received threshold difference of salt was 0.2% in the pilot test. 2. Mode values of the optimum gustation of salt in a la carte, soups and stews were lower than those of other side dishes. 3. But the portion size of a la carte, soups and stews is much larger than that of other side dishes, so that a la carte, soups and stews are sources of relatively larger amount of salt than other side dishes. 4. Considering the recommended optimum salt intake, it is desirable to reduce the amount of stock in soups and stews and to select fried food or salad more frequently.

굴(Crassostrea virginica)과 Weakfish(Cynoscion regalix)를 냉장(6$^{\circ}C$), 빙장($0^{\circ}C$), 부분동결저장(-4$^{\circ}C$) 및 동결저장(-2$0^{\circ}C$)온도에서 45일간 저장하면서 생균수 와 microflora의 변화를 조사하였다. 각 온도에서 저온저장중 굴로부터 255주, Weakfish로부터 240주, 합계 495주를 분리하여 microflora의 변화를 조사하였다. 저장직전의 생선에서 생균수는 굴이 4.9$\times$10/ sup 5/CFU/g, Weakfish가 $1.5\times$$10^4$CFU/$cm^2$였다. 저장직전의 굴에서는 Pseudomonas ll1III/IV가 67%, Vibrio가 20%를 차지하였다. Weakfish에서는 Acinetobacter가 40% Moraxella가 33%로서 주종을 이루었으며 Pseudomonas와 Vibrio는 아주 적은 비율을 차지하였다. 굴의 저온저장중 microflora는 저장온도에 큰 관계 없이 모든 저장온도에서 Pseudomonas lIII/IV-H가 전체 균주의 67.4%, Flavobacterium/Cytophaga가 9.3%, 다음으로는 Vibrio가 6.3%를 차지하였고 약 15%의 세균은 동정하지 못하였다. Weakfish의 저온저장중 microflora는 냉장, 빙장, 부분동결저장한 경우에 비호염성균인 Pseudomonas III/IV-NH가 전체 균주의 60~100%를 차지하였으며 동결저장한 Weakfish에서는 Moraxella가 전체 분리 균주의 40~60%를 차지하였다. 전체적으로 굴에서는 호염성 균주(pseudomonas III/ IV-H와 Vibrio)가 우세하였고 구균류가 분리되지 않았으나 Weakfish에서는 비호염균주(PseudomonasIII/IV -NH와 Moraxella가 우세하였으며 구균류가 4.6% 검출되었다. 저온저장한 굴과 Weakfish에서 Vibrio의 검출률은 굴에서 Weakfish보다 3배 높았으며 Listeria spp. 는 검출되지 않았으나 강한 용혈작용을 가진 균들이 각각 9주, 8주씩 분리되어 주의가 요망된다.

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5％. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

Food waste is an inverse measure of consumer acceptability of the food as served and hence a potential determinant of food qualify. The plate waste of patients was examined by a visual method at one hospital. Patients were asked to record after each item on their menu the amount consumed in quantitative terms: None, 1/4, l/2, 3/4, all. The survey showed that 65% of all patients surveyed left some of their food during hospitalization. Mean wastes for soups and meat side dishes were found to be larger than those for cooked meals and vegatable side dishes. At the same time, a questionnaire survey was used to determine the view of patients of key aspects of the hospital foodservice system. The majority of patients surveyed left their cooked meal because of low appetite, whereas patients indicated that Food is not tasty was the primary reason for leaving soups and other side dishes.'Satisfaction' scores were significantly correlated with the patients' age and appetite at the time.

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Nabak-kimchi during 33 day fermentation. Nabak-kimchi with the various levels (0, 2, 4, 6％) of fresh ginseng were fermented at 4$^{\circ}C$. During the fermentation, pH was lowered in all Nabak-kimchi samples and pH of Nabak-kimchi added fresh ginseng was a little lower than that of Nabak-kimchi without fresh ginseng. Acidity increased continuously during the entire fermentation. Saltiness was maintained at 1.60-1.67% levels during the whole fermentation. Total vitamin C contents increased drastically on the first day of fermentation and decreased after the first day and then increased during 21-24 day fermentation. Total bacteria increased rapidly at the beginning of fermentation and reached its maximum number on 6th day offermentation and then decreased slowly. Total bacteria of Nabak-kimchi added fresh ginseng was highly main-tained during the entire fermentation periods. As a result of the sensory evaluation, Nabak-kimchi added 4% fresh ginseng was the most palatable one.

본 연구에서는 재료배합비에 따른 전복죽과 오분자기죽의 기호도와 특성에 대해 알아보고자 하였다. 우선 예비실험을 통해 전복죽과 오분자기죽의 최적의 조리법과 쌀: 물: 참기름: 소금의 최적의 배합 비율을 찾아낸 후 전복과 오분자기 살 및 내장을 첨가한 전복과 오분자기죽의 일반성분 분석, 관능검사, 기계적 검사를 거쳐 다음 과 같은 결과를 얻었다. 전복과 오분자기의 일반성분은 수분이 가장 많았으며, 단백질이 다량 함유되었고, 내장이 살보다 지방, 회분, 총당의 함량이 많았으며, 수분은 전복살이, 단백질과 회분, 총당은 전복내장이 많았고, 지방은 오분자기 내장이 많았다. 그리고 전복죽과 오분자기죽의 영양성분은 살의 첨가량과 내장의 첨가량이 증가할수록 단백질, 지질, 회분은 증가하였고, 총당은 감소하였다. 내장을 첨가하지않고, 살의 첨가량을 다르게 하여 관능평가한 결과에서는 향미, 감칠맛과 전반적인 기호도에서 시료간에 유의적인 차이를 나타냈으며(P<0.05), 향미와 기호도는 전복살을 40% 첨가한 전복죽이 가장 강했고, 감칠맛은 오분자기살을 40% 첨가한 오분자기죽이 가장 높았다. 내장은 쌀 중량의 4％로 일정하게 첨가하고, 살의 첨가량만을 다르게 하여 관능평가한 결과에서 점도는 오분자기살을 40% 첨가한 오분자기죽이, 색과 향미는 전복살 40% 첨가한 전복 죽이, 감칠맛은 오분자기살 30% 첨가한 오분자기죽이 가장 높은 강도를 나타냈다. 전반적인 기호도에서는 전복살 30% 첨가한 전복죽이 가장 좋았다 그리고 내장의 비율을 다르게하여 관능평가한 결과에서도 점도는 오분자기 내장 12% 첨가한 오분자기죽이, 색과 향미는 오분자기 내장 12%를 첨가하였을 때, 감칠맛은 4%를 첨가하였을 때, 그리고 전박적인 기호도는 전복내장 4%를 첨가하였을 때 가장 높았다. 또한 기계적 검사와 관능평가에 의해 전복죽과 오분자기죽이 점도가 증가하고 녹색이 옅으며, 황색에 가까울수록 기호도가 증가함을 보였다. 본 연구의 결과, 영양면에서 단백질 함량은 오분자 기죽이 전복죽보다 우수하였으며, 기호도면에서도 전복죽과 유의적인 차이를 보이지 않았다. 또한 내장을 첨가하지 않은 전복죽과 오분자기죽에서는 살의 첨가량이 증가할수록 기호도가 증가하였으나, 내장을 4% 를 첨가하였을 경우에는 전반적으로 전복죽과 오분자기죽에 살의 첨가량을 30%로 한 것이 높은 기호도를 나타내, 내장의 첨가가 경제적이고 영양면이나 기호도에 좋은 영향을 주었다.

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

실험실에서 제조한 동백유의 몇가지 이화학적 특성은 요오드가가 78.2로 나타나 불건성유로 분류되었고, 지방산 조성은 Oleic acid가 총 지방산함량 중 84.7%를 차지하여 Mono unsaturated fatty acid의 함량이 매우 높은 기름으로 측정되었다. 40$\pm$5$^{\circ}C$의 항온저장시 산화안정성은 동백유가 대두유에 비해 과산화물가와 산가 측정에서 모두 저장 안정성이 높은 것으로 비교되었다. 180$\pm$5$^{\circ}C$에서 튀김시의 동백유 시료의 산가는 튀긴 횟수의 증가에 따라 대두유 시료와 별 차이 없이 모두 점진적으로 증가하였으나 요오드가의 변화는 동백유 시료에 비해 대두유 시료가 2배 이상 감소된 것으로 나타났다. 동백유, 대두유, 옥배유로 튀긴 Potato chips의 관능평가는 맛, 색, 냄새 등의 종합적인 기호도 측정에서 시료간의 유의적인 차이가 5% 수준에서 인정되었으며, 동백유의 튀김시료가 가장 선호도가 높은 것으로 나타났다.

국내산 오미자의 용매별 추출물의 항산화력을 검토하기 위해 극성이 다른 5종의 용매를 사용하였고, 0.05%, 0.1% 그리고 1.0% 농도로 기질 대두유에 첨가하여 용매별, 농도별에 따른 각각의 결과를 POV와 AV측정치를 통해 비교하였다. 용매 종류에 따른 오미자 추출액의 항산화 효과는 EA > MeOH > EtOH > PE > BtOH 순으로 나타났고 이들의 항산화력은 0.02%의 BHT보다는 약했으나 0.02%의 $\alpha$-Toc에 비해서는 월등히 높았다. 또한 첨가농도별 오미자 추출액의 항산화 효과는 모든 시료에서 0.05% 농도가 가장 높았고, 그 이상의 농도에서는 그다지 효과가 두드러지지 않거나 오히려 감소하였다. 각 용매별 오미자 추출액을 0.05% 농도로 대두유에 첨가한 뒤 항온저장(60$\pm$2$^{\circ}C$)과 가열조건(180$\pm$2$^{\circ}C$)에서 각각의 항산화능을 측정한 결과 두 조건에서 모두 EA와 MtOH, EtOH 추출액의 순으로 항산화력이 높게 나타났으며 특히 가열시에는 BHT의 항산화력보다 높은 것으로 비교되었다. 나머지 용매, PE와 BtOH추출물도 대조구에 비해 항산화능이 인정되었으나 가열조건에서 BtOH은 대조구와 뚜렷한 차이점이 발견되지 않았다. 그러나 $\alpha$-Toc 첨가구에 비해서는 모든 조건에서 용매별 오미자 추출물의 항산화 작용은 훨씬 높게 측정되었다. 따라서 오미자에 함유된 항산화 성분의 검색과 천연 항산화제로서의 이용 가능성에 대한 지속적인 연구가 진행된다면 오미자의 용매 추출물은 천연 항산화제로 사용될 수 있을 것으로 사료되었다.