• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.202-210
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• 2004

Doenjang, traditional Korean soybean paste without soysauce and soondoenjang that was not isolated soysauce from soybean paste were thermally processed by the addition of dry anchovy, garlic, red pepper powder and green onion. The volatile flavor components generated from doenjang soup and soondoenjang soup were studied and compared with the change in the various flavors. It was confirmed that some difference of the flavor components was found in two type of soups. Doenjang soup contained a plenty of aldehydes and ketones that revealed the savory flavor. The major flavor components in the soondoenjang soup were sulfur containing compounds that appeared the highest ratio than any other types of flavors and 10 pyrazines. On the sensory evaluation, a great number of pyrazins may be considered as a characteristic of the savory flavor of soondoenjang soup, however, it was not give the reliable result. Stepwise multiple regression analysis of two type of soups indicated that aldehydes, alcohols, ketones were contributory flavor components for overall smell preference and quality preference.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.560-572
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• 2021

Purpose: In this study, the serving size of home meal replacement (HMR)-soups (Guk, Tang) and stews (Jjigae) available in the Korean market was investigated, and an evaluation of the nutrition per serving was conducted based on the nutrition labeling. Methods: The market research was conducted from March to August 2021 on products sold on the internet, convenience stores, supermarkets, and hypermarkets. A total of 370 products were investigated and classified into 3 types: Guk (n = 129), Tang (n = 132), and Jjigae (n = 109). Results: An analysis of the survey revealed that 72.9% of Guk, 71.2% of Tang, and 79.8% of Jjigae had labels with servings per container, and 89.2% of Guk, 91.7% of Tang, and 99.1% of Jjigae had labels with nutrition facts. The nutritional evaluation per serving of Guk, Tang, and Jjigae was conducted for 259 products (87 Guk, 86 Tang, and 86 Jjigae) having labels containing both the servings per container and nutrition facts. The average serving size of Tang was 367.6 g, which was significantly higher than Guk (325.3 g) and Jjigae (305.1 g) (p < 0.001). The calorie content of Jjigae (171.4 kcal) and Tang (162.3 kcal) was significantly higher than Guk (90.8 kcal) (p < 0.001), and the protein content was the highest in Tang (16.3 g) (p < 0.001). The sodium content per serving of Jjigae (1,479.0 mg) was significantly higher than Guk (1,073.3 mg) and Tang (959.8 mg) (p < 0.001). The percent daily value per serving of all three types was less than 10% on average for calories and 15-30% for protein, whereas for sodium showed an average of around 50% (48-74%). Conclusion: The serving size and nutritional value per serving of the HMR-soups and stews found in this study can be used as basic data to establish the reference serving size.

• 건강소식
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• v.31 no.12 s.349
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• pp.28-29
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• 2007

추운 겨울철이면 뜨끈한 국물이 생각난다. 몸도 마음도 따뜻하게 녹여주는 보양국과 찌개로 겨울철 식탁을 훈훈하게 만들어보는 건 어떨까. 추운 겨울철 감기걱정 없이 건강하게 보낼 수 있도록 따끈한 겨울음식 준비해보자.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.411-416
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• 1993

This study was conducted to determine optimum levels of ingredients including yeast autolyzate, first for the beef flavored soup base and then for the soy paste stew mix as a final product. Response surface methodology was used for the optimization. Beef flavored soup base with optimum sensory characteristics could be prepared with 8g/l yeast autolyzate, 0.8g/l nucleotide seasoning, and 0.09g/l succinic acid. And soy paste stew mix could be produced with 8g/l beef flavored soup base, 28g/l soy paste powder, and 16g/l corn starch. Soy paste stew prepared with optimum levels of ingredients were comparable in acceptability to that with commercial product containing beef extracts. It was suggested that sufficient beef flavor could be obtained with yeast autolyzate in such products as soy paste stew mix.

• The Journal of the Korea Contents Association
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• v.19 no.3
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• pp.510-519
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• 2019

The purpose of this study was to analyze the nutrition labeling of Guk, Tang, Jjigae HMR products to provide consumers with appropriate information when selecting products, and to provide basic data on the national policies. In this study, nutritional labels of 176 products were analyzed with 57 Guk, 75 Tang, 44 Jjigae. In the menu frequency of products, Guk has the products of the specific purposes, Tang has animal protein product, Jjigae has popular products. As a result of comparing the portion size and 9 major nutrients of the product, the average sodium content of Guk was 1558.5 mg, Tang was 1472.3mg, Jjigae was 2118.0mg. By the storage temperature, the average sodium content of HMR product was 2022.9mg in freezing(below $-18^{\circ}C$), 1676.7mg in cold($-2{\sim}10^{\circ}C$), and 1250.9mg in room temperature($1{\sim}35^{\circ}C$). Therefore, it is necessary to focus on the sodium content of Frozen products in the attempt of reducing sodium in HMR products.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.84-91
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• 2008

In this study, Kimchi, soup and stew samples were collected from May to June, 2007, in the Jeonju area, and their salinity levels were analyzed. In addition, housewives were surveyed via questionnaire to assess food behaviors and consumption patterns. The average salinity of the Kimchi samples was $2.0{\pm}0.5%$. The average salinity of the soup/stew samples was $1.0{\pm}0.3%$ in the broth portion and $0.8{\pm}0.3%$ in the homogenized mixture of both broth and solids. The average salinity of all types of soup was $0.9{\pm}0.3%$, and that for stews was $1.1{\pm}0.3%;$ the average salinity of the stew was significantly higher than that of the soup (p<0.001). Beanpaste soup had a significantly higher average salinity $(1.0{\pm}0.3%)$ than clear soup $(0.8{\pm}0.3%)$ (p<0.05). The Food behavior scores of the respondents, with regard to sodium intake and salty taste preference, showed significant positive correlations to the salinity of the soup and stew samples (p<0.01). The consumption patterns of the Kimchi and soup/stews were also analyzed to determine whether there was a relationship to the saltiness of the food samples. The respondents were divided into two groups for each food category: Kimchi groups of below 2.0% salinity and above 2.1% salinity, soup/stew groups of below 0.8% salinity and above 0.9% salinity. The below 0.8% salinity soup/stew group used salt or soy sauce in meals significantly less frequently (p<0.01) than the above 0.9% salinity group. The lower salinity Kimchi and soup/stew groups gave significantly higher scores regarding answers that their Kimchi was 'bland' (p<0.05). The types of frequently consumed Kimchi were determined as Korean cabbage, Welsh, wild greens, radish, KKak Du Ki, and Yol Mu Kimchi. When compared to the above 2.1% salinity Kimchi group, the below 2.0% salinity Kimchi group gave higher scores regarding answers that they consumed 'more than half the broth in the bowel' and also gave significantly higher (p<0.01) scores in answering that they consumed only the solid ingredients, leaving the broth.

• Journal of Korean Home Economics Education Association
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• v.27 no.2
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• pp.137-147
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• 2015

The target pattern is introduced for practicing a balanced dietary menu planning, but Korean soup and stew, cooked with several kinds of materials, have a problem with food group assignment in the target pattern. This study thus set out to calculate the representative nutritional values of Korean soup and stew based on intake(by 2010 Korean National Health and Nutrition Examination Survey, age group of 13~19) and preference(by select the 3 kinds of favorite soup and stew each). Total of 235 middle school students were participated by way of questionnaire, and data were analyzed. Representative energy value of vegetable soup and stew by intake were $65kca{\ell}$ and $116kca{\ell}$, respectively, which were very much different with the vegetable group representative energy value of $14kca{\ell}$ in target pattern. Representative energy value of meat fish egg legume soup and stew by intake were $149kca{\ell}$ and $211kca{\ell}$, respectively, which were very much different with the representative meat fish egg legume energy value of $94kca{\ell}$ in target pattern. As result, it is not proper to assign vegetable soup stew to vegetable food group and meat fish egg legume soup stew to meat fish egg legume food group. Representative energy values of soup and stew by preference were not much different except meat fish egg legume soup($149kca{\ell}$ by intake, $218kca{\ell}$ by preference). As conclusions, it maybe desirable to categorize soup and stew as independent food group. For more accurate energy adjustment in menu planning, devide soup and stew, and further divide to vegetable and meat fish egg legume groups may necessary.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.676-687
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• 2020

Purpose: The purpose of this study was to investigate the differences in portion size of 11 types of foods that Korean adults frequently consume, based on the parameters of eating place, gender, and age using the Korea National Health and Nutrition Examination Survey (KNHANES) data. Methods: The dietary survey data from 2012-2016 KNHANES was used. A total of 19,779 subjects (8,034 male [40.6%], 11,745 female [59.4%]) were classified based on gender, three age groups (19-29 years old [15.7%], 30-49 years old [46.9%], 50-64 years old [37.4%]) and three eating places (home, institution, and restaurants/convenient stores etc.). Results: The portion sizes according to the eating places were calculated as per the median intake of Korean adults. Foods that showed the highest median intake in restaurants/convenience stores were boiled rice and kimchi stew. The median intake quantity of kimchi stew was the highest in restaurants/convenience stores in men across most age groups. Women in 30-49 years age group also consumed a lot of kimchi stew in restaurants/convenience stores. Men in the age groups 30-49 and 50-64 years consumed soybean paste stew the most in institutions compared to home and restaurants/convenient stores. Stir-fried pork was consumed the most at institutional meal places across all age groups. Conclusion: The portion sizes of kimchi stew and boiled rice were the highest in restaurants/convenience stores. As kimchi stew and soybean paste stew is high in sodium, the intake should be reduced in institutions and restaurants/convenience stores. Furthermore, it is necessary to reduce sodium intake through consumer nutrition education and the development of low-salt standard recipes for restaurants.

• Monthly Duck's Village
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• s.210
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• pp.74-79
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• 2020

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.250-254
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• 1994

The quality characteristics of freeze-dried Chungkook-jang soup, stored at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$ was investigated. Peroxide value(POV) was increased as the storage time was extended. Browning reaction occured earlier in the sample stored at $45^{\circ}C$ than those stored at $35^{\circ}C$ and $25^{\circ}C$. Red color developed more intensely in the sample stored at $45^{\circ}C$. However, moisture content was not changed during storage. Regression analyses between sensory scores and quality characteristics showed that the peroxide formation of oil contained in Chungkook-jang soup was the major quality index for the deterioration of Chungkoak-jang soup.