한국조리학회 정관 외

편집부(편집자) 한국조리학회 2015 한국조리학회지 Vol.21 No.3

노트 : 추계 학술 Seminar 순서 / 학술 논문발표 ; 병원급식에서 Ready - Prepared Foodservice System 이용에 관한 연구

김지영,김혜영 한국식품조리과학회(구.한국조리과학회) 1986 한국식품조리과학회지 Vol.2 No.2

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below 7℃ in a cooling stage, and in the case of cook/chill storage, the days were shortened within 2 weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as 0∼4℃ the days must be shortened within 2 weeks and it was possible to store until 6 weeks in -20∼-23.3℃. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

한국조리학회 정관 외

편집부(편집자) 한국조리학회 2014 한국조리학회지 Vol.20 No.6

노트 : 정기총회 및 추계학술 발표회 순서 / 분리 강남콩 단백질의 유화특성에 관한 연구

손경희,최희령,민성희 한국식품조리과학회(구.한국조리과학회) 1989 한국식품조리과학회지 Vol.5 No.2

This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1. The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pH 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated the highest value observed at pH 2 and pH 7 was 82.91㎖ oil/100㎎ protein (60℃), 82.08㎖ oil/100㎎ protein (80℃) respectively. 3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7. (p 0.05) When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% (80℃), 23.7%(100℃) respectively after 2hrs. 4. Surface hydrophobicity increased sharply as 0.2M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased. 5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 (40℃). In the case of pH 7, the highest value was 105,000 cpa at 100℃.

노트 : 정기총회 및 추계학술 발표회 순서 / 녹두와 메밀 조전분의 이화학적 특성 및 겔 형성

주난영 한국식품조리과학회(구.한국조리과학회) 1989 한국식품조리과학회지 Vol.5 No.2

1) 녹두 조전분은 크기가 11∼32㎛인 타원형의 형태였고 메밀 조전분은 크기가 형의 형태였고 메밀 조전분은 크기가 3-l0㎛인 각이 전 형태였다. 2) 녹두 조전분의 아밀로오스 함량은 78.0% 였고, 메밀 조전분은 26.4%였다. 3) 녹두 조전분의 청가는 1.030였고 메밀 조전분은 0.409였다. 4) 녹두 정제전분의 아밀로오스 분자랑은 95.648, 아밀로오스 중합도는 590, 아밀로펙틴 분지도는 포도당 100개당 5.4 그리고 아밀로펙틴 한 가지당 포도당 수는 18.6개였다. 메밀 정제전분은 아밀로오스 분자량이 133.690, 아밀로오스 중합도는 825, 아밀로펙틴 분지도는 포도당 100개당 5.2, 그리고 아밀로펙틴 한 가지당 포도당수는 19.2개 였다. 5) 녹두와 메밀 조전분의 물 결합 능력은 각각 185.1%, 209.9%였다. 6) 녹두 조전분의 팽윤력은 60℃에서 서서히 증가하기 시작해서 70℃부터 급격히 증가했다. 매일 조전분의 팽윤력은 급격한 변화없이 넓은 온도 범위에 걸쳐 서서히 증가했다. 7) 녹두 조전분의 호화온도 범위는 63.9℃∼109℃였고, 메밀 조전분의 호화온도 범위는 52.5℃∼84.2℃였다. 8) Brabender amylograph에 의한 호화 양상 조사 결과 녹두 조전분의 initial pasting temp.는 77.6℃였고 peak viscosity는 나타나지 않았다. 메밀 조전분의 initial pasting temp.는 62.5℃였고 역시 peak viscosity는 나타나지 않았다. 9) 각 전분겔 간에도 특성치마다 상당한 유의차를 나타냈다. 10) 시료로 만든 전분겔과 시판되고 있는 묵간에는 유의차가 별로 없었으므로, 시료로 만든 녹두·동부·메밀 전분겔 등이 관능검사자들에 의해 확실히 묵이라고 받아들여 졌다. 11) 단단한 정도 하나의 특성치로도 묵스러운 정도의 74.44%가 설명될 수 있었다. The physicochemical properties and gel forming properties of mungbean and buckwheat crude starches were investigated. The results were as follows; 1. The granule size and shape of mungbean crude starch were 11∼32㎛ and oval, and those of buckwheat crude starch were 3∼10㎛ and polygonal. 2. The amylose conteut of mungbean crude starch and buckwheat crude starch were 78.0% and 26.4% respectively. 3. The blue value of mungbean crude starch and buckwheat crude starch were 1.030 and 0.409, respectively. 4. Periodate oxidation of mungbean crude starch resulted that amylose had the average molecular weight of 95,648, degree of polymerization of 590 and amylopectin had the degree of branching of 5.4, glucose unit per segment of 18.6, and periodate oxidation of buckwheat crude starch resulted that amylose had the average molecular weight of 133,690, degree of polymerization of 825 and amylopectin had the degree of branching of 5.2, glucose unit per segment of 19.2 5. Water binding capacity of mungbean crude starch was 185.1% and that of buckwheat was 209.9% 6. The pattern of change in swelling power of mungbean crude starch for increasing temperature started to increase at 60℃ and increased rapidly from 70℃, and that of buckwheat increased slowly from 60℃ to 90℃ without rapid increase. 7. The ranges of gelatinization temp. of mungbean and buckwheat crude starches were 63.9-l09℃ and 52.5-84.2℃, respectively. 8. The gelatinization patterns for 6% munbean crude starch and 8% buckwheat crude starch were investigated by Brabender amglograph. Mungbean crude starch showed the initial pasting temperature of 77.6℃ without peak height, and buckwheat crude starch showed that of 62.5℃without peak height. In addition, sensory evaluation for sample starch gels (mungbean, buckwheat, cowpea) was done. 1. The difference of sensory characteristics for each starch gel was significant. 2. The sample starch gels were regarded as`Mook`by pannels. 3. 74.44% of the degree of Mooklike was explained by hardness

계량기구의 사용 실태조사

한국조리과학회 편집위원회 한국식품조리과학회 1992 한국식품조리과학회지 Vol.8 No.3

한국조리학회 정관 외

편집부(편집자) 한국조리학회 2015 한국조리학회지 Vol.21 No.2

한국조리학회 정관 외

편집부(편집자) 한국조리학회 2015 한국조리학회지 Vol.21 No.4

노트 : 회원명단

학회자료 한국식품조리과학회(구.한국조리과학회) 1985 한국식품조리과학회지 Vol.1 No.1

음식기행 : 제5회 한국조리과학회 러시아 및 체코 음식문화 탐방

이경희 한국식품조리과학회 2004 한국식품조리과학회지 Vol.20 No.4