• 한국식품조리과학회지
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• 제28권2호
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• pp.111-121
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• 2012

본 연구는 탄수화물이 주 영양분인 떡의 부족한 단백질과 대두가 갖는 생리활성성분을 보충할 수 있는 기능성 떡볶이 떡을 제조하고자 대두 속 영양분의 대부분을 함유하는 전지활성 생대두미세분말(MFS)로 만든 전두부를 첨가하여 떡볶이용 가래떡을 제조하고 떡의 품질특성을 측정하였다. 전두부에는 대두에 함유된 지질이 그대로 들어 있어 단백질과 지질의 영향이 모두 나타나 가래떡의 품질특성에 영향을 미친다고 생각된다. 전두부를 첨가한 떡볶이용 떡은 쌀가루, 물, 전두부 0, 3, 6, 9%, 소금을 쌍축형 압출성형기에 넣어 제조하였으며 제조직후와 저장 24시간, 48시간 경과 후의 품질특성을 각각 비교하였다. 전두부첨가 떡볶이용 떡의 제조직후의 수분함량은 전두부 무첨가군과 첨가군 간에 유의적인 차이는 없었으며, 저장시간이 길어질수록 무첨가군을 제외하고는 유의적으로 감소하였다. 떡의 기계적인 조직감을 측정한 결과 경도와 부착성은 전두부 첨가량이 증가할수록 유의적으로 감소하였으며, 저장 시간이 길어질수록 경도는 유의적으로 증가하고 부착성과 탄력성은 감소하였다. 색도 실험에서 떡의 명도를 나타내는 L값과 황색도인 b값은 전두부의 첨가량이 증가할수록 증가하는 경향을 보였다. 조리특성인 수분흡수율과 고형물용출량을 측정한 결과, 떡의 수분흡수율은 무첨가군이 12.16%로 가장 낮았고 전두부 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였다. 떡의 고형물용출량은 전두부 무첨가군이 8.46%로 유의적으로 높았으며, 첨가량이 늘어날수록 그 값은 감소하는 경향을 보였다. 전두부첨가 떡볶이용 떡의 향, 맛, 색, 단단한 정도, 쫄깃한 정도 항목에 대한 기호도평가 및 전반적인 선호도를 9점 척도법으로 실시한 관능검사 결과 9% 전두부 첨가군이 전반적 기호도에서 가장 높은 기호도를 나타내었다. 이상의 결과에서 떡볶이용 가래떡의 제조 시 전두부 첨가량을 9%로 하는 것이 떡볶이용 떡의 품질개선과 기호도 증가에 기여하는 것으로 사료된다.

• 한국식품조리과학회지
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• 제28권5호
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• 한국환경과학회지
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• 제26권5호
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• pp.651-659
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• 2017

This study aimed to estimate the effects of replacing Mushroom By-Product (MBP) with Tofu By-Product (TBP) on the chemical composition, microbes, and rumen fermentation indices of Fermented Diets (FDs). The basal diet was formulated using MBP, TBP, rice bran, molasses, and inoculants. The MBP in the basal diet was replaced with TBP at 0, 5, and 10% on Dry Matter (DM) basis for the experimental diets. The experimental diets were fermented at $39^{\circ}C$ for 144 h. Chemical composition, pH, microbes, and rumen fermentation indices of the FDs were analyzed. With increasing TBP replacement, crude protein content of FDs increased (L, P < 0.001), whereas crude ash content decreased (L, P = 0.002). Lactic acid bacteria and Bacillus subtilis contents in the TBP-replaced FDs were higher than those in the control (P < 0.05), whereas pH level and mold count were lower (P < 0.05). With increasing TBP replacement, in vitro rumen digestibility of DM (L, P = 0.053) and neutral detergent fiber (L, P = 0.024) increased, wheres rumen pH changed (P = 0.026) quadratically. Rumen total volatile fatty acid (L, P = 0.001) and iso-butyrate contents (Q, P = 0.003) increased with increasing TBP replacement. In conclusion, this study indicates that the replacement of MBP with TBP could improve the quality of FD.

• Food Quality and Culture
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• 제1권1호
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• pp.22-26
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• 2007

This study was performed to determine the feasibility of developing a healthy yogurt using tofu whey concentrates separated by nanofiltration (NF). The curd yogurt was prepared from whole milk with added skim milk powder, in which the NF powder was substituted at 0, 6.25, 12.5, or 25% for the skim milk powder. The quality characteristics were evaluated for pH, titratable acidity, viscosity, color, and viable cell counts. There were no significant differences in pH or titratable acidity between the control (yogurt with added skim milk powder only) and the yogurts with added NF powder, after 24 hr of fermentation at $37^{\circ}C$. The apparent viscosities of the yogurts with added NF powder were higher ($3,197{\sim}3,574\;cps$) than that of the control yogurt (3,196 cps). Lightness decreased, while yellowness increased, as the amount of NF powder increased. Sensory evaluations showed that the NF powder could be substituted for the skim milk powder at 6.25% without lowering the yogurt quality.

• Asian-Australasian Journal of Animal Sciences
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• 제13권2호
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• pp.226-235
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• 2000

A survey on feeding practices was conducted with thirty-one cattle farmers belonging to three categories: households without land and no income from agricultural labour (Class 100;10 farms), households without land but deriving considerable income from agricultural labour (Class 101;10 farms), and households with land and without income from agricultural labour (Class 110;11 farms). Information on the types of feeds given of one year. In addition, samples of the feeds offered and refused were collected every two weeks and analysed for dry matter, organic matter (OM), crude protein (CP) and in vitro organic matter digestibility (OMD). Grass was usually cut at an early stage of growth, as such the CP(11.8%) and OMD (62%) were relatively high. All types of rice straw (whole, lower and upper part) and sugarcane forage (tops and leaves) were low in CP (<6 and <8.9%, respectively) and OMD (<45 and <47%, respectively). Rice bran and tofu waste was of much better quality than any other feed. The average number of different feeds in the rations (mean of all farms) was 1.98, with a lower value for class 101 (1.80), than for classes 100 and 110 (2.11 and 2.02, respectively). Of the total amount of OM consumed, 42% was rice straw, 21% grass, 19% maize forage, 10% sugarcane forage, <4% other forages (soya and groundnut straw), 1.3% rice bran and 2.9% tofu waste. The total amount of OM offered varied from <80 $g/kg^{0.75}/d$ in August/September to 1.5 times as much in May (P<0.01). The intake of digestible organic matter (IDOM) for farm class 110 ($37.7g/kg^{0.75}/d$) was significantly (p<0.001) lower than that for classes 100 and 101 (44.1 and $41.3g/kg^{0.75}/d$, respectively). The highest CP/IDOM ratio was recorded for farm class 101 (0.201 as compared to 0.181-0.184).

• 한국식품영양학회지
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• 제26권3호
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• pp.428-437
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• 2013

The physical properties of jellified soybean curd residue (Biji) with the addition of various gums were investigated to optimize the direct availability of a by-product of the tofu production process. The lightness (L value) of the jellified Biji prepared with various gums was approximately 77~80, regardless of the concentration of gum used. Especially at the concentration of 0.1% and 0.3%, a pectin showed a significantly higher value compared with other gelling agents (carrageenan and agar). The strength of samples prepared on the basis of carrageenan showed the value of 335~569 $g/cm^2$ and 234~335 $g/cm^2$ according to the addition of locust bean gum and xanthan gum, respectively. On the other hand, the samples made with pectin and agar were 134~272 $g/cm^2$ and 50~215 $g/cm^2$, respectively. Where locust bean gum was used as a viscous agent, the adhesiveness of sample prepared by adding carrageenan was greater than those made with pectin or agar. The values were -6.0~-11.0 g, -2.7~-10.2 g and -3.7~-7.0 g, respectively. Overall, the strength and adhesiveness of samples according to increase of the added amount of Biji showed constantly increasing trend regardless of the type of gelling agent used. In the sample containing carrageenan this trend was most noticeable.

• 한국식품조리과학회지
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• 제26권4호
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• 급식외식위생학회지
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• 제4권1호
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• pp.7-20
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• 2023

This study was conducted to investigate the impact of refrigerator type and temperature fluctuations on the quality changes of refrigerated foods. Phycochemical and sensory quality, as well as microbial growth, were measured for various foods stored in open- or door-type refrigerators set at 5℃ during storage. The average temperatures recorded were 11.50±1.14℃ in an open refrigerator, and 6.34±0.97℃ in a closed refrigerator. The average surface temperatures of the food items were 9.60±1.20 and 6.00±0.80℃ for open and closed refrigerators, respectively. Significant changes in color and appearance quality were observed in lettuce, mackerel, ground beef, and cut pineapples when stored in open refrigerators. Ready-to-Eat foods such as gimbap and sandwiches exhibited higher levels of microbiological proliferation when stored in open refrigerators compared to closed refrigerators. Processed foods, such as sterilized milk and packaged tofu, did not show significant differences in quality among various types of refrigerators. The installation of refrigerator doors can effectively minimize temperature fluctuations caused by external factors, thereby reducing variations in food quality. These findings provide essential insights into the quality changes associated with the implementation of refrigerator doors, serving as fundamental data for ensuring optimal food preservation.

• Asian-Australasian Journal of Animal Sciences
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• 제32권4호
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• pp.574-584
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• 2019

Objective: Research was conducted to test the effect of including fiber-rich feedstuffs in practical pig diets on nutrient digestibility, nitrogen balance and ammonia emissions from slurry. Methods: Three Vietnamese fiber sources were screened, namely cassava leaf meal (CL), cassava root residue (CR), and tofu by-product (TF). Accordingly, a control diet (Con) with 10% of dietary non-starch polysaccharides (NSP) and three test diets including one of the three fiber-rich feedstuffs to reach 15% of NSP were formulated. All formulated diets had the same level of crude protein (CP), in vitro ileal protein digestible and metabolisable energy, whereas the in vitro hindgut volatile fatty acid (VFA) production of the test diets was 12% to 20% higher than the control diet. Forty growing barrows with initial body weight at $28.6{\pm}1.93kg$ ($mean{\pm}standard$ deviation) were allocated to the four treatments. When pigs reached about 50 kg of body weight, four pigs from each treatment were used for a nitrogen balance trial and ammonia emission assessment, the remaining six pigs continued the second period of the feeding trial. Results: The TF treatment increased fecal VFA by 33% as compared with the control treatment (p = 0.07), suggesting stimulation of the hindgut fermentation. However, urinary N was not significantly reduced or shifted to fecal N, nor was slurry pH decreased. Accordingly, ammonia emissions were not mitigated. CR and CL treatments failed to enhance in vivo hindgut fermentation, as assessed by fecal VFA and purine bases. On the contrary, the reduction of CP digestibility in the CL treatment enhanced ammonia emissions from slurry. Conclusion: Dietary inclusion of cassava and tofu byproducts through an increase of dietary NSP from 10% to 15% might stimulate fecal VFA excretion but this does not guarantee a reduction in ammonia emissions from slurry, while its interaction with protein digestibility even might enhance enhanced ammonia emission.

• 대한가정학회지
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• 제35권4호
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• pp.269-282
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• 1997

The purpose of this research is to analyze perceptions of consumers and willingness to play for high-priced food. The price dispersions of four food categories - soybean sprouts, tofu, milk, and egg - were analyzed through the market analysis, and the survey with the structured questionnaire was utilized to get information on the reason why consumers buy and don't buy the high-priced food. It tested whether a consumer would change the choice if the new product information on safety issues is offered and if the price of high-priced food is lowed. Results showed that generally consumers don't have the confidence on the level of safety and comparative advantages of quality of high-priced food, but they just purchase the high-priced food as long as they can afford it.