• Product Safety
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• s.196
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• pp.60-65
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• 2010

전기압력밥솥은 현대인의 바쁜 일상에서 버튼 하나로 편리하게 맛있고 찰진 밥을 지을 수 있어서 대부분의 가정에서 사용하는 생활 필수품의 하나가 되었다. 단순히 밥을 편리하게 짓는 기능을 제공하는 것에서 진일보하여 최근에는 황금동, 돌솥 등 다양한 내솥의 개발 및 밥솥 뚜껑 안쪽 탑커버가 분리되는 '분리형 커버' 등 맛있는 밥맛과 보다 편리한 밥짓기를 위한 제품개발이 지속되고 있다. 이렇게 편리한 제품이지만 안전하게 사용하기 위해서는 올바른 전기압력밥솥의 사용법과 관리가 필요하다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.405-411
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• 2004

This study was designed to standardize the recipes and to analyze the nutrients of native local foods of Gyeongsangnamdo region, such as 'euneo-bab', 'aeji-jjim' and 'gijang-eomuk.' The test recipes for each food were prepared according to the information obtained from personal interviews and then supplied to sensory evaluation. All the characteristics of each food were evaluated as 'moderate'. The results of the nutrients analysis of the native local foods using CAN Program 2.0 were as follows: protein and iron were high in 'euneobab', iron and folic acid were high in 'aeji-jjim', and zinc, vitamin A, B$_{6}$, and folic acid were high in 'gijang-eomuk', while all three native local foods were low in calories. In case of amino acid composition, all three native local foods were high in glutamic acid, aspartic acid and arginine content. 'Gij ang-eomuk' was higher in fatty acid contents than the other foods, especially, high in linolenic acid and linoleic acid.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.455-460
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• 2001

Quality characteristics of rice which was washed with solution of waxy rice flour to improve the quality of long term stored rice, were investigated. 2000 (Hap-Sal) and 1996 crop year rices (Jung Bu Mi) which were pre-washed with water (PWR) and solution of waxy rice flour (PWRW) were compared. Moisture contents of rices showed no difference among rices, and protein contents of PWRW were increased with washing of waxy rice flour solution although PWRW and PWR were processed from the same batch. Micro-structure of rices did not show particular difference enough to explain quality characteristics of rices. Amylogarm of PWR showed higher viscosity than Hap-Sal, which was characteristic properties of long term stored rice. However, viscosity of PWRW was decreased compared to PWR. The reason of decrease must be the effect of waxy rice starch which was imbedded with washing the rice. Color of PWR was higher in lightness (L), whiteness (W) and yellow (b) compared to Hap-Sal and PWRW. However cooked PWR showed decrease of whiteness and increase of yellow. Sensory evaluation of PWRW showed significant improvement of glossiness, stickiness, taste, and overall preference and decrease of yellow and hardness compared to PWR. Above results suggest that the development of PWRW will improve the quality of pre- washed rice.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.280-295
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• 2014

The purpose of this study is to identify whether there are causal relationships among experiential value, attitude and repurchase intention and whether the moderating role of storytelling experiences can be existed in the relationships between experiential value and repurchase intention, and between attitude and repurchase intention, focusing on Heotjesabap, dishes for a fake memorial ceremony, as a local food. Also, this study aims to identify whether there can be significant differences in experiential value, attitude and repurchase intention among the tourists who have storytelling experiences and those who do not have storytelling experiences of Heotjesabap. Based on total 211 samples obtained from the empirical research, the research findings are as follows. Firstly, tourists who have storytelling experiences of Heotjesabap have significantly greater experiential value, attitude and repurchase intention than those who do not. Secondly, experiential value positively affects attitude and attitude positively affects intention to repurchase Heotjesabap. Thirdly, the tourists who have storytelling experiences have a greater causal intensity than those who do not in the relationship between attitude and repurchase intention. These research findings show that there should be some changes for Heotjesabap, for example, better taste etc. to attract tourists to repurchase it. Limitations and further research directions are also discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1151-1157
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• 2012

This study was conducted to investigate methods of increasing raw ginseng consumption. To accomplish this, Insambob was prepared by adding minced raw ginseng (MRG), ground raw ginseng (GRG) or extracts of red ginseng (RGE). Sensory quality, textural properties, and changes in the ginsenoside and free amino acid composition of the Insambob then were investigated. Insambob containg 50% RGE had the best color, flavor and texture, but that containing 10% GRG had the best taste and overall acceptability. The hardness and adhesiveness were highest for containing 10% GRG and decreased as the amount of ginseng added increased. However, the hardness increased, while the adhesiveness of Insambob containg RGE decreased significantly as the amount added increased. Moreover, the ginsenoside composition changed upon addition of ginseng, with the levels of ginsenoside-Rb1, -Rb2, -Rb3, -Rc, -Re, -Rd, -Rg1, and -Rf decreasing and ginsenoside-Rh2, -Rh1, and -Rg3 newly appearing. Finally, the total free amino acid contents of Insambob increased upon addition of MRG, GRG and RGE.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.8-16
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• 2022

Rice (brown rice: milled rice=50:50) was cooked using different concentrations of hyaluronic acid (HA) solution (0.1, 0.3, 0.5, and 0.7%, respectively) as the cooking water, and the properties of the cooked rice were compared. As the HA content increased, the moisture content of the cooked rice significantly increased, and the textural properties, including hardness, cohesiveness, and adhesiveness, except springiness, significantly decreased. For color, as the HA amount increased, the L^* value decreased, whereas the b^* values increased. The free radical scavenging effect and total polyphenol content also increased significantly as the amount of HA increased. In the sensory test, the hardness of the samples containing HA was higher than that of the control; however, there was no significant difference in the overall acceptability. Based on the above results, much softer cooked brown rice could be produced using HA solution (up to 0.7%) as the cooking water, and additional beneficial characteristics, such as antioxidant effect, can be obtained.

• Korean journal of applied entomology
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• v.46 no.1 s.145
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• pp.13-18
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• 2007

Morphological characters of adult and immature stages on Elophila turbata (Butler, 1881) belonging to subfamily Nymphulinae, family Crambidae are redescribed base on Korean materials. Also we observed biological characters of this species including host plants, Spirodela polyrhiza(L.) Schleiden, Salvinia natans ($Linn\acute{e}$) Allioni and Lemna perpusilla Torre. And, photographs of adult, genitalia and immature stages are provided.

• Proceedings of the EASDL Conference
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• 2003.09a
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• pp.24-36
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• 2003

본 연구에서는 국의 영양소 구성의 다양성을 평가하고 국의 영양에 대하여 고찰하고 영양소 구성을 평가하는 방법에 대하여 고찰하였다. 국의 조리법에 관한 전문서적, 전문잡지 등으로부터 562가지의 국의 레시피를 수집하고 168가지의 전형적인 국의 레시피를 만들어 이를 기본 데이터로 하여 국의 열량 및 영양소를 분석하였다. 결과는 다음과 같다. 1. 168가지 국의 열량 및 영양소 함유량의 평균치를 보면, 한국인을 위한 영양권장량에 대한 충족률이 6.3%(열량)～41.3%(비타민 A)의 범위에 이른다. 그리고 (밥과 국)만으로도 지방을 제외한 영양소를 한 끼 영양권장량의 50% 이상 섭취할 수 있다. 국은 영양이 풍부한 음식임이 분명하다. 2. 영양소 구성의 다양성을 평가하기 위하여 한 끼 영양권장량의 50% 이상 섭취할 수 있는 영양소의 구성을 살펴보았다. 영양소 구성의 다양성에 따르면 (밥과 국)의 82.8%가 '양호한 영양소 구성' 이상이라고 평가되었다. 국은 훌륭한 영양소 구성을 가진 음식으로 평가한다. 3. (밥과 국)의 영양소 구성의 다양성과 국을 만드는데 쓰이는 식재료의 수, 종류, 중량과의 관계를 분석한 결과로부터 '양호한 영양소 구성'을 가진 국을 만드는 간단한 지침을 얻었다. 실제로 국을 만들 때 주로 쓰이는 식재료인 담색채소, 녹황색채소, 어패류, 육류, 두류ㆍ두제품 중에서 3가지를 100g 이상 되도록 준비하여 국을 만들면 '양호한 영양소 구성'을 가진 국을 만들 수 있다. 4. (밥과 국)의 영양소 구성의 다양성의 특징을 바탕으로 적절한 영양을 섭취할 수 있는 식사가 되기 위해 다른 반찬을 곁들이는 지침을 제안하였다. 국을 만들 때 1～2가지의 식재료를 이용한다면 영양소 구성의 다양성이 모자라기 쉽기 때문에 육류ㆍ어패류ㆍ난류 두류 반찬과 채소 반찬을 반드시 갖추어야 한다. 반면, 국의 식재료가 6이상이면 열량과 지방이 넘칠 수 있으므로 육류ㆍ어패류ㆍ난류ㆍ두류 반찬을 반드시 갖출 필요가 없다.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.720-729
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• 1996

Effect of the cellulase treatment on the physicochemical properties of three varieties of rice (chucheongbyeo, chosengtongilbyeo and IR 36) and the texture of cooked rice were investigated. The swelling power and solubility of the rice flours were increased and amylographic viscosities, especially cold viscosities were decreased by cellulase treatment in all varieties. Gel chromatography of soluble carbohydrates from cellulase-treated rice flours on sepharose 2B-CL showed a singificant increase of low molecular weight $(10^{4})$ fraction which might be produced upon hydrolysis in endosperm cell wall constituents. The hardness of cooked rices prepared from cellulose-treated rices significantly decreased.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.12-19
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• 2007

본 연구의 목적은 한국의 전통음식 중의 하나인 비빔밥의 재료들의 색채 범위를 분석하여 메뉴북에 인쇄되어지는 재료별 색채범위를 제시하고자 하였다. 본 연구의 목적을 달성하기 위하여 다음과 같은 과정을 통해 진행하였다. 먼저 한국의 전통음식에 근거한 비빔밥 사진과 레시피를 확정하였으며, 요리 전문 사진가를 통해 메뉴북에 가장 보기 좋게 인쇄되어질 수 있는 촬영 기준을 선정하였고, 위의 환경에서 비빔밥 사진을 촬영하였다. 세부적으로 3회 정도의 사진 촬영을 한 후 가장 좋은 상태의 사진을 선정하여 이 때 각 재료들의 색채 값을 측정하였다. 색채 범위 측정을 위해서 Lab 값과 CMYK 값을 적용하였는데, Lab 값은 밝기, 붉은색, 황색을 측정하는 값으로 육안으로 표현되어지는 색이며, CMYK 값은 메뉴 북에 인쇄되어지는 색의 값을 의미한다. 본 연구의 결과, 육안으로 보여지는 색깔과 메뉴북에 인쇄되어지는 값이 다르게 보여진다는 결과를 보였다. 최적 상태 각 재료별 인쇄 값은 다음과 같다. 청포묵은 C23 M5 Y8 K0였고, 호박은 C75 M24 Y100 K9였으며, 고사리 C64 M55 Y76 K55였다. 콩나물은 C38 M24 Y55 K1였고, 당근은 C12 M75 Y87 K2였으며, 표고버섯은 C45 M37 Y78 K11였다, 시금치는 C82 M44 Y100 K48였으며, 도라지는 C25 M5 Y24 K0였고, 계란은 C26 M19 Y100 K0였으며, 마지막으로 쇠고기는 C66 M5 Y72 K0였다.