• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.1-10
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• 2020

The present study identified the restrictions on the use of sous-vide products in the Korean HMR market for small and medium-sized manufacturing companies. A detailed literature review revealed that the HMR market in Korea is close to saturation. Notably, the technologically advanced products produced using sous-vide seem to display significant potential to overcome market saturation. The sous-vide method differs from conventional cooking techniques and is characterized by maintenance of food texture along with flavor enhancement. However, due to the unfamiliarity of the manufacturers with this method and the unclear food safety regulations, mass food manufacturing companies do not agree on using this method; hence, sous-vide production is usually undertaken by small/medium sized companies catering primarily through online marketing portals. This study highlights the various restrictions to the implementation of sous-vide production, and discusses several practical implications of sous-vide production that would help users of this technique enter the HMR market.

• KOREAN POULTRY JOURNAL
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• v.45 no.3
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• pp.88-90
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• 2013

세계 최고의 7성급 명품 호텔 두바이 버즈알아랍 수석총괄주방장으로 활약했던 한국인 요리사가 있다. 에드워드 권(본명 권영민) 셰프는 내로라하는 세계 유명 셰프들 가운데 요리실력 만큼은 최고로 인정받아 스타 셰프로 부상했다. 몇 년 전 해외활동을 접고 귀국해 각종 방송 개인 사업으로 바쁜 와중 (주)체리부로 전속모델로 활약하며 명품 닭고기를 홍보하는 그. 진공저온요리라고 일컫는 수비드(Sous Vide) 조리법을 사용하면서 기름기 없는 닭가슴살을 부드럽게 요리해 고객들이 입맛을 사로잡을 수 있다고 말한다. 월간양계 People Inside 코너를 통해 만난 그와의 인터뷰 내용을 정리했다.

• 축산식품과학과 산업
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• v.9 no.2
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• pp.36-45
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• 2020

• 월간 기계설비
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• s.64
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• pp.69-75
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• 1995

일본의 근대수도는 100년을 넘는 역사를 갖고 있으며 보급률은 95$\%$에 달하고 대부분의 국민이 수도에 의존하여 건강하고 위생적인 생활을 이루는 기반시설로서 정착하고 있다. 그러나, 건축후 25년을 경과한 맨션 100만동 이상의 거주자가 급수$\cdot$급탕의 적수$\cdot$청수$\cdot$부식누수의 피해에 고민하고 있다. 전번 NHK의 프라임 10에서 $\ulcorner$고치려고 해도 고쳐지지 않는 고령화 맨션의 우울 $\lrcorner$이라고 하는 제목으로서 맨션배관정비개수비 4억엔으로 고민하는 거주자의 곤혹의 실태가 영상으로 호소되었다. 매년 150만호가 건축되는 주택의 급수급탕배관의 대부분이 라이닝강관과 테이퍼 나사 조인트 분기공법으로 시공되고 있다.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.581-587
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• 2023

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.219-226
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• 2018

The purpose of this study was to investigate the effect of thermal treatments, such as a sous-vide and a conventional hot water cooking, on the texture changes of soybean sprout. A novel method to measure texture properties of soybean sprout have been determined because of the irregular geometry of soybean sprout. The shape of cotyledon of bean spout was accurately analyzed using an image processing and a geometry model. To minimize the effect of the contact area on the texture measurement, a blade type of probe was selected for the measurement. True stress was evaluated to reflect the shape changes during deformation, and demonstrated that the measurement accurately distinguished the effect of thermal treatment on the texture. Different heating time (i.e., 0, 10, 20, and 30 min) was applied for both sous-vide and conventional cooking. Thermal processing caused hardening of textures for both cotyledon and hypocotyl of soybean sprout. The conventional cooking method showed higher stress values than those of sous-vide cooking. Sprouts cooked by sous-vide released the moisture after thermal processing while sprout cooked by a conventional water bath method could hold the moisture content during thermal processing. The soybean sprouts treated by conventional cooking method showed a higher score in sensory evaluation.