• 한국식품영양과학회지
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• 제31권2호
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• pp.196-203
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• 2002

깍두기에 xanthan gum을 0, 0.05, 0.15 및 0.25% 첨가하여 2$0^{\circ}C$에서 숙성시키면서 이화학적 관능적 특성을 측정한 결과는 다음과 같다. Xanthan gum 첨가군의 PH는 대조군에 비해 숙성 전 기간동안 높았고, 0.05% 및 0.15% xanthan gum 첨가군은 숙성 전 기간동안 대조군보다 산도가 낮게 유지되었다. Xanthan gum 첨가 깍두기는 담금 직후 대조군에 비해 유산균 수가 약간 많았으나 숙성 3일에는 0.05% 첨가군이 대조군보다 약간 적었다. 가용성고형 물 함량은 담금 직후에는 xanthan gum 첨가군이 대조군보다 높았으나 숙성이 진행되면서 감소하여 대조군과 유사하였다 Xanthan gum 첨가군이 대조군에 비해 포도당과 과당 함량이 많았으며 특히 만니톨은 숙성 말기에 증가하였다. 깍두기 액의 양은 숙성 전 기간동안 0.05% xanthan gum 첨가군이 대조군보다 낮았다. Xanthan gum 첨가량이 많을수록 점도가 높았으며 모든 군에서 초기 점도가 숙성 말기까지 유지되었다. Texture Analyser에 의한 경도값은 xanthan gum 첨가군이 대조군에 비해 높게 유지되었고 특히 xanthan gum 0.05% 첨가군은 숙성 7일에 유의적으로 높았다(p<0.05). '파쇄성'과 '씹힘성'은 시료간에 유의적인 차이가 없었다. 관능적 특성으로 '외관'에 대한 점수는 숙성 5일째 0.05% 첨가군이 0.25% 첨가군보다 유의적으로 높았다. '신냄새', '군덕내', '신맛', '감칠맛'은 시료간에 유의적인 차이는 없었다. '전분맛'은 0.05% 첨가군은 대조군과 유의적인 차이가 없었으나, 0.15%나 0.25% 첨가군에서는 유의적으로 높았다. '점도'는 대조군은 숙성 기간이 경과됨 에 따라 감소하였으나 xanthan gum 첨가군은 대조군보다 높은 값을 유지하였다. '경도'와 '아삭아삭한 정도'는 0.05 %첨가군이 숙성 7일에 대조군에 비해 높았다. '전반적인 기호도'는 숙성 7일째 0.05% 첨가군은 대조군보다 유의적으로 차이가 없었으며 숙성 7일에도 높은 값을 나타내었다.

• 한국보건간호학회지
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• 제14권2호
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• pp.415-430
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• 2000

From March 10 to April 3, 1999. questionnaires were sent to 157 students at an university located in Hongsong. South Choongchung Province in order to find out their eating habits and exercise patterns. The analysis of the questionnaires collected reveals the followings. 1. Eating Habits 1) 76 out of total 157 respondents (48.4%) said that they skipped breakfast. The significant difference was shown in the frequency of breakfast eating based on respondents' sex. Male students had higher rate of going without breakfast (73.92%) than their female counterparts (28.41%). 2) Most respondents finished eating their meals within 20 minutes. with 58.5% spending 10 to 20 minutes. followed by 28.0% taking less than 10 minutes. 3) With respect to the frequency of eating snacks. 1 to 2 times per day came on top with 63.7%. Significant difference was shown based on sex. with male students having more frequent snacks than female students. 40.1% of those surveyed said they ate snacks because they were either bored or hungry, respectively, 67.5% took snacks after school followed by 23.6% who had snacks after dinner. 4) Concerning the frequency of taking food. 1 to 2 times per week recorded the highest mark for beta-carotine. fruits. fish. beans. milk. seaweeds and fries. As for vegetables. 6 to 7 times a week received the highest points. Males showed significantly higher frequency of taking fruits than females. while the opposite was true for beans. 5) More than 50% of the respondents chose rice and fruits as the food they could eat really well. All those surveyed ate fruits and vegetables. More than 10% of students said they did not eat donut. chocolate. candies. fries. coke and clear carbonated beverage. milk. ham and sausage. The food that revealed significant difference based on sex included ramyon, coke and clear carbonated beverages, ham and sausage, yogurt and milk, with males showing greater preference than their female counterparts. 6) The most preferred by respondents was spicy taste (49.04%), followed by sour (36.31%), sweet (25.48%), and salty tastes(21.1%). Those surveyed shunned sweet taste the most (21.02%), followed by sour (14.65%), spicy (8.92%), salty (5.10%) tastes. 2. Workout Patterns 1) 14.01% of the respondents said they took exercise. Based on sex, males showed significantly higher rate of 21.74% than 7.95% of females. Those who took exercise did so mostly three times a week. With regard to the time spent on workout. 'within 2 hours' received the highest points. Soccer was found to be the most popular sport among the respondents. The above analysis demonstrated that the students surveyed selected relatively sound answers in the categories of the food preference and taste. However. some skipped breakfast and liked eating snacks. and most did not take exercise, which may raise health problems including the weight increase. Therefore, ways should be devised to tackle such problems to ensure healthy lives.

• 동아시아식생활학회지
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• 제21권1호
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• pp.38-45
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• 2011

This study aimed to determine the sensory acceptability of Gochujang dressing containing added Maesil (Prunus mune) concentrate. Gochujang dressing was blended with different concentrations of Maesil concentrate (0%, 1%, 2%, 3%, 4%). Moisture contents, L, a, b values, pH level, and sugar contents decreased, whereas acidity and viscosity increased with increasing Maesil contents. Salinity did not change significantly. For attribute difference test, as Maesil concentration increased, color intensity, savory flavor, sour flavor, hot taste, and mouthfeel decreased, whereas glossiness decreased. The acceptance test showed that 2% Maesil concentrate was the most preferable for appearance, taste, texture, and overall quality. In conclusion, the results indicate that addition of 2% Maesil concentrate to Gochujang dressing is optimal and provides good properties as well as reasonably high overall acceptability.

• 한국식품영양학회지
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• 제15권3호
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• pp.203-208
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• 2002

캠벨과 거봉을 이용하여 여러 가지 압착방법에 따른 착즙액의 이화학적 및 관능적 특성을 조사하였다. 수율의 경우 캠벨, 거봉이 동일하게 냉압처리보다는 온압처리가, 온압처리에서도 낮은 온도보다는 높은 온도에서 수율이 높게 나타났으며, 또 온압·펙틴분해 병행처리가 각각 83.5%, 87.3%로 가장 높은 수율을 나타내었다. 또한 당도와 아미노태 질소도 열처리온도의 상승 및 압착방법의 병행에 의해 감소하는 것으로 나타났다. 적정산도는 캠벨과 거봉이 압착방법에 따라 각각 0.86∼l.00%, 0.60∼0.69%로 거봉에 비해 캠벨의 산도가 높았으며, 열처리온도가 산도 증감에 더 큰 영향을 미치는 것으로 나타났다. 그리고 압착방법에 따른 착즙액에 대한 관능검사 결과 열처리온도의 상승 및 압착방법의 병행에 의해 떫은 맛과 신맛의 강도가 강하여지고 이들 처리구의 기호도가 높은 것으로 나타났다.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.78-82
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• 2007

Yulmoo Kimchi becomes sour without carbonated taste when ripened at room temperature after being placed under cold temperature. The carbonated taste of Kimchi is reported to come from the hetero lactic fermentation of Leuconostoc strains. Yulmoo extract was made with methanol and added to four lactic bacteria strains originating from kimchi. The bacteria were also subjected to $1^{\circ}C$ for 24 hours as a cold shock treatment. after which Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528 strains showed a growth inhibition with the addition of Yulmoo extract at the concentration of 250-4,000 ppm. Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528, a strains appearing at the early stage of Kimchi fermentation, showed a higher growth inhibition following Yulmoo treatment in combination with the cold shock.

• 대한영양사협회학술지
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• 제10권2호
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.930-939
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• 2006

Classifying Fruits recorded in Tangaekpyeon of Donguibogam and Sikgamchalyo of Jeongjoji of Limwonsibyukji and comparing the types, features, efficacy and side effects based on Kimi Theory(氣味), we found forty one fruits in Donguibogam and forty eight in Limwonsibyukji. As well as fresh fruits, soup, gruel, dry fruit, and powder, peel, stem, leaf, and root were also used. According to the literature, Fruits are classified by five conditions(五氣) and five tastes(五味) and many are mild with sweet taste or warm with sweet and sour taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, antidiarrhetic, calming cholera morbus, improving skin condition calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm Fruits to vitalize their physiology and those with hot physical constitution cold Fruits for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of Fruits and continuing the spirit of Korea traditional food culture.

• 한국식품영양과학회지
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• 제28권1호
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• pp.265-273
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• 1999

Elderly Koreans living in Muju Gun, Jeonbuk were divided into two groups with ages(65~74 years old group & over 75 years old group) and surveyed with questionnaire to investigate their dietary status and those factors affected with ages. The score of food habit in both sexes showed a falling tendency as their ages increased. Compared with elderly men, elderly women showed lower quality of diet. Elderly Korean were more consumed cereals and green vegetables than milk, egg, meat & fish, seaweed and fats & oils. As education level increased, the food habit score showed a rising tendency. The correlation coefficient between the score of food habit and education level was positive in illiterate and school graduates. The score of food habit of living together with their family was higher than those of living alone or living with their spouse. As household income increased, the food habit score showed a rising tendency. In the case of self consciousness of socioeconomic status was middle, food habit score is higher than those of very low. Dental status of eldery people did not affect food habit score. Palatability showed no significant correlation with age. Elderly Koreans prefered sweet taste than salty, sour, and bitter taste.

• Journal of Microbiology and Biotechnology
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• 제22권12호
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• pp.1749-1757
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• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

• 한국식생활문화학회지
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• 제21권3호
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• pp.330-335
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• 2006

The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination with fructose (5%, 10%) and one of the extracts from orange (10%, 15%) and grape (5%, 10%) with differently adjusted amounts as defendant variables. The lactic acid bacteria, yeast and total microbial counts of soy kefir were respectively $1.3{\times}10^7$ CFU/ml, $1.6{\times}10^8$ CFU/ml, $1.5{\times}10^8$ CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange and grape extracts was decreased significantly according to add fructose 5%. Acidity became significantly high when orange and grape extracts were added, which means acidity showed similar tendency in the opposite direction. The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% was high more than fructose 5% in grape extract. In sensory evaluation, soy kefirs added orange extract 15%, fructose 5% and grape extract 10%, fructose 5% were estimated highly on color, astrigent taste, sour taste, mouth feel and overall quality.