• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.721-741
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• 2007

1. For the types of boiled rice, there were 1 type of bap, 1 type of jebap cooked with glutinous rice, 13 types of boiled rice cooked by mixing grains and nuts such as daemakban, somakban, jobap, cheongryangmiban, jobap, gijangbap, yulmubap, hyeonmibap, boribap and patmulbap as well as patbap, congbap, byeolbap and bambap etc as ogokbap. Also, there were 12 types of bap cooked by mixing herb medicinal ingredients such as cheongjeong, oban, boksungabap, gumeunsaekbap, hwanggukgamchobap, yeongeunbap, okjeongbap, gogumabap, dububap, samssibap, dorajibap, gamjabap, songibap and jukshilbap. There were 7 types bap cooked as unique one bowl dish at the present as bapby mixing fish, meat, shellfish and milk as ingredients are hwangtang, gyejanggukbap, janggukbap, gulbap, kimchibap, chusaban and bibimbap, etc and the types of bap that have been analyzed are 34 total. 2. For the food ingredients used in bap types 23 types of miscellaneous grains, 5 types of nuts and 11 types of meat, 6 types of fish, 35 types of vegetables, 2 types of fruit including pears or peaches were used. Garlic wasn't used perhaps because of it being boiled rice 3. Types of Sap by Cooking Methods. (1) The ssalbap was cooked by first boiling water, putting in rice grains and boiling hard to be cooked as overcooked bap (rice). (2) The japgokbap (boiled cereals) has used buckwheat, barley job's tear, etc to be boiled down by soaking the ones with large grains (beans) first in advance to be boiled down or cooked by crushing into fine pieces. The red bean, etc was boiled down in advance or placed at the bottom of pot by cutting into two pieces while jujube or nut was cut into three pieces to cook the bap by pouring a lot of water and mixing other ingredients. (3) The gukbap (soup boiled rice), etc were cooked by squeezing out the yellow chrysanthemum that has dried chrysanthemum to cook the boiled rice by putting in rice and gukbap, meat or bones, etc were boiled down for a long time and decorated with meat or wild greens by mixing the bap in the meat juice. For gulbap (oyster boiled rice), etc, it was cooked as ingredients were stir fried in advance or washed and put in when the bap was about half cooked. (4) For bibimbap (mixed boiled rice), after the bap was overcooked first with rice, the wild greens were mixed lightly with bap beforehand, then the wild greens, decorations and garnishings were laid above rice and red pepper powder was sprinkled. (5) Namchok leaves, etc were boiled to cook the boiled rice with rice after being cooled while namchok stem and leaves were pounded to make juice and cooked the bap with rice. The peach, lotus root and yams were cut into fine pieces to be put in together when rice was about half done. The bellflower was soaked in water to be boiled down for a long time while potatoes and pine mushrooms, etc were cut into fine pieces to cook the bap (boiled rice) with rice.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.190-197
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• 2008

The aim of this study was to determine the optimal cooking conditions in preparing jujube concentrates using various boiling times (5, 10, 15, 20 hours). The moisture contents of the concentrate samples ranged from 38.86 to 42.36%. Crude protein content was highest in the 15 hr-boiled concentrate, crude fat was highest in the 20 hr-boiled concentrate and both the 15 and 20 hr boiled concentrates had high crude fiber contents. There were no differences in color L- and a-values by boiling time; however, the b-value decreased with increasing boiling time. The pH levels of the concentrates ranged from 5.24 to 5.27, and the brix level increased with increasing boiling time. Glucose was the primary of free sugar in the concentrates and its highest level was 102.3 ${\mu}M$ in the 20 hr-boiled concentrate. The 15 hr-boiled concentrate had the highest electron donating ability to 46.68%. The total polyphenol contents of the concentrates ranged from 21.53 to 24.56%, in which the 15-boiled concentrate had the highest level (24.56%). In the sensory evaluation, the 15-hr-boiled concentrate again performed well, showing the highest overall acceptability scores. From these results, 15 hrs was the optimal boiling time for preparing jujube concentrate in terms of obtaining functional compounds and overall product acceptability.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.74-86
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• 2024

Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs' alteration in texture over time. Medium-sized brown shell eggs were acquired from a local market, boiled at 100℃ for 15 min, and then stored at room temperature (25℃), refrigeration (4℃), and freezing (-18℃) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs' hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm^-1), amide I (1,626.2 cm^-1), amide II (1,539.0 cm^-1), C=O stretch of COO^- (1,397 cm^-1), asymmetric PO₂^- stretch (1,240 cm^-1). Microscopic images confirmed structural changes in eggs stored at -18℃. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white's color when eggs were kept at 4℃ (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4℃ for up to 48 h compared to freezing and room temperature conditions.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.33-41
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• 2004

The purpose of the study was to analyze in process of circulation market boiled whale meat's rancidity. oxidative rancidity is oil or fat food depend on oxygen in air oxidative change in quality. boiled whale meat faty come to oxidative rancidity food stability and hygiene reasons for people health poisonous point out, however it is not indication study of support. Accordingly confirm lead into circulation process boiled whale meat's rancidity examination and microorganism examination boiled whale meat's stability whether or not. The result obtained were summarized as follows: 1. Proximate percentage of boiled whale meat(pectoral, pelvic, fin, flank) of moisture and crude lipid and crude protein from samples shown to be : moisture was pectoral 16.4%, pelvic 36.2%, fin 46.2%, flank 19.2%, crude lipid was pectoral 54.1%, pelvic 42.8%, fin 15.8%, flank 40.6%,crude protein was pectoral 29.4%, pelvic 20.5%, fin 29.5%, flank 28.6%. 2. The fatty acid composition of total lipid were composed of pectoral 27.2%, pelvic 28.9%, fin 33.3%, flank 23.4% of oleic acid and pectoral 12.7%, pelvic 11.1%, fin 11.3%, flank 14.0% of palmitic acid pectoral 10.8%, pelvic 7.9%, fin 7.6%, flank 2.1% of docosahexaenoic acid, pectoral 14.2%, pelvic 7.5%, fin 1.9%, flank 7.2% of eicosenoic acid, pectoral 5.1%, pelvic 5.7%, fin 4.4%, flank 5.7% of myristic acid, 16: 0 11∼14 % of high saturated fatty acid. generally most of 18: 1ω9 of boiled whale meat's each portion, 22:6 7∼12%, 20:5 1∼14% of polyenoic fatty acid. 18:3 showen to be 1% make an expection of pectoral and fin portion the total lipid were most of netural lipid's about 90%, monoenic fatty acid were most of 19∼22% of saturated fatty acid, 77∼80% of monoenic fatty acid level of 47∼56% of 18:1 16:1 was markelly high to those of total lipid. 3. The storage number days variation of oxidation were shown to be by stages process favorably the past days of boiled whale meat's acid value for 5days. pectoral the day 0.1, five days 1.3, pelvic the day 0.1, five days 1.6, fin the day 0.3, five days 0.7, flank the day 0.2, five days 0.4. 4. The sealer and wrapper the storage number days variation of boiled whale meat oxidation for 7days were shown to be a stage of sealing, the temperature of a room, pectoral the day 0.1 seven days 0.6, pelvic the day 0.1, seven days 1.3, fin.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.427-433
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• 1997

Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 $m\ell$ of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15％ dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 $m\ell$ honey. Adhesiveness was most proper when 30 g sugar was added to 10％ dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of 'L' (67.43) and 'b' (18.07) were most intensive in Bam-ddfik prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 $m\ell$ of honey gave the highest 'a' value, 2.33.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.149-155
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• 2015

The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/ boiled samples than those in the control (without smoking treatment) (p<0.05). The results showed that the boiled loin samples between the control and treatment did not differ significantly in protein, fat, or ash contents, or pH values (p>0.05). The treated samples had higher score for overall acceptability than the control (p<0.05). Thus, these results show that the Korean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.15-26
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• 1990

The material used for the experimental analyses and sensory evaluation of this thesis is 8 Bastards. 4 Bastards are used as Sample A and the other 4 Bastards are used as Sample B. Sample A is the broth from 100 grams of flesh and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. Sample B is the broth from 100 gram of head and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. The nutrients analyzed for this thesis are (1) free amino acid, (2) total N, and (3) minerals (Ca, P, Na, K, Zn). The results of the experimental analyses and sensory evaluation of Bastards broth with various boiling time are follows: (1) The total amounts of free amino-acid and total N in the broth are the greatest when boiled for 15 minutes, in both sample A and sample B. (2) The amounts of minerals in the broth increase as time increases. (3) The results of the sensory evaluation show that the subjects prefer the taste of the stock boiled for 120 minutes with regard to sample A, but that they prefer the taste of the stock boiled for 15 minutes with regard to sample B.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.87-90
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• 2001

The volatile flavor components of snow crabs from the Young-duk coast of Korea and their concentrated cooker effluent were isolated by a modified method from Likens and Nickerson, using a simultaneous distillation and extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-MS. The flavor profile of boiled crab demonstrated that the favorable flavor characteristic of crab involved a seafood-like note, and that of concentrated cooker effluent demonstrated that the weak boiled crab flavor involved a fishy note. The main flavor components of boiled crab were heterocyclic compounds including alkylpyrazines, thizoles and thiolanes, aliphatic ketones including 2-heptanone and nonanone. On the other hand, the main flavor components of cooker effluent were aldehydes including 3-methylbutanal, alipatic ketones including 2-heptanone and alkanes including 2,6,10,14-tetramethyl-pentadecane. Almost all of heterocyclic compounds, which seem to be important contributors to the flavor of boiled crab, were not identified in concentrated cooker effluent. As a result, there may be a need to add the crab flavor components formed through model experiments of Maillard reactions to the concentrated cooker effluent for human consumption.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.22-28
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• 2003

Kimchi made with the addition of 2 percent of boiled young antler, raw young antler, young antler treated with lactic acid(acid treated young antler) has been fermented for 15 days at 11$^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled young antler Kimchi was 3.87, that of raw young antler Kimchi was 4.04, acid treated young antler Kimchi was 3.97, control Kimchi was 3.86, and acidity of boiled young antler Kimchi was 7.4, that of raw young antler Kimchi was 10.5, that of acid treated young antler Kimchi was 10.7, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.46% in boiled young antler Kimchi, 0.53% in raw young antler Kimchi, 0.92% in acid treated young antler Kimchi, 1.46% in control Kimchi, and reducing sugar was 0.50% in boiled young antler Kimchi, 0.14% in raw young antler Kimchi, 0.39% in acid treated young antler Kimchi and control Kimchi, respectively. Amino acid content was 13.42${\mu}$㏖/$m\ell$ in boiled young antler Kimchi, 17.83${\mu}$㏖/$m\ell$ in raw young antler Kimchi, 14.48${\mu}$㏖/$m\ell$ in acid treated young antler Kimchi, 17.60${\mu}$㏖/$m\ell$ in control Kimchi, and protein was 2.101% in boiled young antler Kimchi, 1.945% in raw young antler Kimchi, 1.722% in acid treated young antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.021% in raw young antler Kimchi, 2.004% in acid treated young antler Kimchi, 1.950% in boiled young antler Kimchi, 1.200% in control Kimchi, and succinic acid was 0.081% in boiled young antler Kimchi, 0.086% in raw young antler Kimchi, 0.078% in acid treated young antler Kimchi and 0.111% in control Kimchi, respectively. Acetic acid was 0.080% in boiled young antler Kimchi, 0.092% in raw young antler Kimchi, 0.114% in acid treated young antler Kimchi, 0.086% in control Kimchi, respectively. The number of microorganism was 1.09${\times}$ 10$\^$8//g in boiled young antler Kimchi, 1.08${\times}$10$\^$8//g in control Kimchi, 9.88${\times}$10$\^$8//g in acid treated young antler Kimchi and 6.6${\times}$ 10$\^$8//g in raw young antler Kimchi. The number of microorganism was highest in acid treated young antler Kimchi, and followed by raw young antler Kimchi, and boiled young antler Kimchi, control Kimchi, respectively. The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled young antler Kimchi has the excellent taste, and followed by raw young antler Kimchi and control Kimchi, acid treated young antler Kimchi, respectively.