• Title/Summary/Keyword: Boiled juice

Search Result 36, Processing Time 0.023 seconds

The Historical study of Beef Cooking - I. cookery of soup based on beef - (우육조리법(牛肉調理法)의 역사적(歷史的) 고찰(考察) - I. 우육을 사용한 국류의 조리법을 중심으로 -)

  • Ryu, Kyung-Lim;Kim, Tae-Hong
    • Journal of the Korean Society of Food Culture
    • /
    • v.7 no.3
    • /
    • pp.223-235
    • /
    • 1992
  • 1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

  • PDF

Effect of Processing on the Content of Sulforaphane of Broccoli (브로콜리의 조리가공에 따른 sulforaphane 함량)

  • 김미리;이근종;김혜영
    • Korean journal of food and cookery science
    • /
    • v.13 no.4
    • /
    • pp.422-426
    • /
    • 1997
  • Fresh broccoli is known to have the highest content of sulforaphane (S-methylsulfinylbutyl isothiocyanate) among all vegetables. Since isothiocyanates are formed from myrosinase-catalyzed hydrolysis of glucosinolates during tissue destruction of broccoli, the formation of sulforaphane in the extract of broccoli was examined under various processing conditions. The amount of sulforaphane in processed broccoli was measured using GC/MS analysis. Among fresh, dried, and boiled broccoli fresh broccoli exhibited the highest content of sulforaphane. Sulforaphane was maximally produced from the homogenate in 0.1 M phosphate buffer containing 1 mM Vitamin C stored at room temperature for 1 hr. In boiled broccoli, the amount of sulforaphane decreased as the boiling time increased, and reached to 10% of control after 30 min boiling. The amount of sulforaphane was decreased remarkably in dried broccoli in which freeze-dried and heat-dried broccoli had about 50% and 30% of fresh ones, respectively.

  • PDF

Some Components Analysis for Chinese Water Chestnut Processing (올방개(Eleocharis tuberosa Roem. et Shult) 가공을 위한 몇가지 성분 분석)

  • Lee, Boo-Yong;Hwang, Jin-Bong
    • Korean Journal of Food Science and Technology
    • /
    • v.30 no.3
    • /
    • pp.717-720
    • /
    • 1998
  • Some physico-chemical components of Chinese water chestnut were analysed to provide fundamental data for water chestnut processing and products development. The contents of moisture, crude protein, crude lipid, crude ash, crude fiber and carbohydrate of Chinese water chestnut were 79.40%, 1.74%, 0.06%, 1.10%, 0.60% and 17.71% respectively. Free sugars identified in Chinese water chestnut juice were sucrose 8.58%, glucose 1.64% and fructose 1.58% as major component and maltose as trace component. The proportion of major free sugars to total soluble solid content of juice was about 66.0%. Potassium content in Chinese water chestnut was 408.57 mg% as major mineral, iron and manganese content were 0.21 mg% and 0.08 mg% as minor mineral. $Vitamin\;B_1$ and C content were $31.2\;{\mu}g/100\;g$ and trace respectively. Organoleptic properties of Chinese water chestnut were fresh fruit odor and sweet taste as main flavor. Though water chestnut was boiled for 20 min, crunchy texture of flesh was almost maintained.

  • PDF

Recipes for dishes controlling diabetes and its blood glucose response effect (당뇨조절식의 조리법과 혈당반응효과)

  • 김명애;김연선;윤석권
    • Korean journal of food and cookery science
    • /
    • v.15 no.4
    • /
    • pp.401-409
    • /
    • 1999
  • This stydy was performed to improve recipes for dishes with seaweed, spinach, wild parsley, and yam as food source of low blood glucose and to select better favorite dishes controlling diabetes trough sensory test of 9 scoring method. Also the effect controlling blood glucose based on observation of blood glucose and glycemic index was applied for the normal person. The traditional recipes gained high acceptability in the sensory test. The Segogiguk, Daenjanguk, Guonsaeujuk, Sujebi, Bokeum and Beoseokhoi of seaweed ranged from 8.2 to 7.2. The Danggun juice, Daenjangguk, jeon and Dubumuchim of spinach was evaluated as 8.2 to 7.3. The Gulsaengche, Beefmuchim, Juice and Chodae of wild parsley showed high acceptability as 7.9 to 6.8. The Jorim and Jeon of yam ranged form 7.7 and 6.8. Addording to the result of blood glucose response of normal person meals controlling dishes showed GI 57.9-GI 91.3 compared to GI 100 of usual meal. The rice boiled with 30% of black soybean and additional dishes controlling diabetes were most effective as GI 57.9.

  • PDF

Changes in Quality of Boiled Neverita didyma as a Function of Autoclaving Conditions (큰구슬 우렁이 (Neverita didyma) 보일드 통조림의 가열살균(加熱殺菌) 조건(條件)에 따른 품질변화(品質變化))

  • Lee, Keun-Woo;Ryu, Hong-Soo;Joo, Hyen-Kyu
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.13 no.3
    • /
    • pp.231-237
    • /
    • 1984
  • Changes in available lysine and water soluble proteins were checked to obtain the desirable condition of processing for boiled Neverita didyma under the various autoclaving temperatures and times. It was also carried out to assess the affect of heat treatments upon the solubility of coagulable substances in boiled products. In order to evaluate the nutritional quality of processed Neverita didyma under the highest available lysine retention and without bacteria, it was studied the value of pepsin-pancreatin digest residue index in comparison with unprocessed (raw) material. The crude protein content of raw material was higher than that of the other mollusks, while the content of crude fat was showing lower value. It was noticed that the higher contents of coagulable substances and water soluble proteins in processed Neverita didyma were obtained under the conditions, retort temperature at $120^{\circ}C$ above, and 40-60 min. sterilization. After the pannel test, the coagulable substances were not found below the level of $0.40{\pm}0.03$ gram nitrogen/ml of juice. The remarkable retention of available lysine (FDNB-reactive lysine) was resulted in the conditions of autoclaving at $115^{\circ}C$ for 40 minutes in boiled Neverita didyma products, and that processing condition was coincide with the condition of commercial sterilization for boiled top shell. It was revealed that the boiled meat of Neverita didyma showed the higher PPDRI(65.85) than that of raw material (63.16).

  • PDF

A Comparison of Eating Habit, Food Intake and Preference between Juvenile Delinquents and Male High School Students (교정시설 소년수용자와 일반 고등학교 남학생의 식습관, 식품 섭취 및 기호 비교)

  • Park Soon-Seo;Park Mo-Ra
    • Journal of Nutrition and Health
    • /
    • v.39 no.4
    • /
    • pp.392-402
    • /
    • 2006
  • The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

Food Behaviors and Food Preferences of the Teenagers in Urban, Fishing, and Rural Areas (일부 농어촌과 도시 청소년들의 식행동 특성 및 식품기호도)

  • 김말분;이연경;이혜성
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.7 no.3
    • /
    • pp.341-354
    • /
    • 1997
  • The purpose of this study was to investigate the food behaviors and food preferences of teenagers by regional groups. The subjects were composed of 365 third grade students in middle schools from urban, rural and fishing areas in Kyungpook province. The data was collected by using a survey questionnaire. The results of the study are summarized as follows: Eating habits of 21-47% of the subjects, according to the regions, were poor and female students in large city showed the best eating habits while female students in fishing village showed the poorest eating habits. Out of the three regional groups studied, the subjects from the fishing villages had the highest rates of skipping meals and eating between meals. Out of all the people investigated, thirty to forty percent had unbalanced diets, the highest percentage coming from the urban areas and the lowest from the fishing villages. All together an allergic reaction to food was the highest in the fishing villages' subjects and female students were more sensitive compared to the male students. Students from the urban area had higher frequency of symptoms of lactose intolerance. Upon the investigation of the subjects 'food preferences, they preferred boiled rice to any other rice as a staple food. Cha jang myun was the most preferred out of all noodles and breads. It was found that teenagers preferred one course meal such as fried rice to a rice-centered regular meal. Out of all various meat soups, beef soup and beef-rib soup were preferred the most. As for subsidiary foods the most preferred were soybean paste stew and cuttlefish stew which they ate daily. There was a very high preference for fried foods, the most favored being pork cutlet followed by fried vegetables, sweet potatoes, and minced meat. The most preferred cooked vegetables were bean sprouts and seasoned cucumber. Seasoned cubed radish roots were the most preferred kind of kimchi. For desserts there was a very high preference for the following fruits: apples, plums, strawberries, and oranges. For beverages the most popular choice were chocolate drinks followed by orange juice, apple juice, milk and tomato juice. According to these investigations, most teenagers liked daily foods which they are used to. The study showed that on the whole the teenagers had poor eating habits. A problem that needs immediate attention is that female students and students from the fishing villages have a high rate of skipping meals. It is expected that the results of this food preference test of teenagers could be useful in the meal planning of middle school lunch programs in the future.

  • PDF

Study on the Herb Remedies of ENT, Eyes, Teeth and Skin Problems (이비인후, 안, 치아 및 피부증상의 민간요법에 관한 고찰)

  • Cho, Kyoul-Ja;Kang, Hyun-Sook
    • Journal of East-West Nursing Research
    • /
    • v.1 no.1
    • /
    • pp.50-71
    • /
    • 1997
  • The intention of this study is to apprehend the con. tents and methods of herb remedies that are commonly conducted when there are health-problem cases of ENT, eyes, teeth and skin. Methods of this study are divided into two stages : 1) For a period of six months from December 1994 to June 1995, some 40 persons who are believed to be well versed with herb remedies have been randomly chosen, and we made a survey on herb remedies by symptoms: and 2) we have endeavored to make their grounds evident through the studies on literatures with the focus on the basic data collected. Their results are as follows: 1) When one feels a pain in ears, such herb remedies are employed as pouring the vapor into ears, which is made by steaming Alaska pollack, or as applying or wiping with the juices of radish or the ginkgo, or' alum. Applying the radish juice is effective for sterilization and fever removal: and applying the ginkgo juice is effective for cleanliness. But, plastering alum, sesame oil or castor oil, or pouring the vapor of Alaska pollack into ears are perhaps effective but do not have any pharmacologic grounds. 2) When one bleeds at the nose, such kinds of herb remedies are applied as stimulating nose or head with cold water, pressing nose or ridge of nose, or filling up nares with mashed mugworts. In addition, they have utilized garlic or leeks. Such methods as stimulating with cold water or just pressing nose and ridge of nose is based on reasonable grounds, i.e. vasoconstriction and vascular compression ; and applying mashed garlic on the sole of foot is good for the circulation of Qui ; and the use of mugworts and leeks is based upon the pharmacological function of hemostasis. 3) When one feels a sore throat such kinds of herb remedies are employed as gargling or rinsing throat with brine, drinking hot gruel or water, or drinking the juice of mugwort, radish, ginger or Chinese quince. Gargling with brine or drinking the juice of mugwort, radish or ginger is based upon the pharmacological function of pain alleviation, fever removal, and detoxication. 4) When a boil is formed in mouth, such herb remedies are applied as spreading honey, brine or alum water, and taking gall nut, Chinese matrimony vine, lotus root, etc, for drugs. Spreading honey, brine or water that is made by infusing gallnut, Chinese matrimony vine, lotus root is based upon such functions as hematosis, astriction, antibacterial, and antiphlogistic, Alum, eggplant and licorice are said to be effective, but their pharmacological effects have no grounds. 5) When one has conjunctivitis such herb remedies are commonly applied as irrigation with brine and dropping breast milk in eyes. Moreover, such other drugs are used as plantain. shepherd's purse, and purslane, etc. The use of brine, breast milk, plantain, shepherd's purse and purslane is based upon such functions as sterilization, antiphlogistic, disinfection and pain relieving. Eriocaulon sieboldianum, bean stem, bean pod and narcissus leaves are said to be effective, but their pharmacological action have no basis. When one has a stye, such herb remedies are applied as extracting eyelashes, stimulating by a massage of middle finger, third finger or big toe, as well as sear ing with a heated bamboo comb that is fine-toothed. Other than these, plantain and nightshade's nuts are used as drugs for it. Extracting eyelashes corresponds with exclusing suppurative node and draining the stye of pus ; and the use of plantain is based upon disinfection: and nightshade's nuts are said to be effective, however, their pharmacological action has no grounds. 6) For a treatment of toothache, such herb remedies are commonly employed as rinsing mouth with brine and holding cold water or gasoline in the mouth ; and as the drugs that are believed to be effective have been Welsh onion, ginger and castor-oil, plant, etc. The use of Welsh onion is based upon pain killing, antiinflammatory actions, and the use of ginger is based upon detoxication and disinfection ; and seeds of castor-oil plants are said to be effective, but they have no pharmacological basis. 7) When one has hives, such herb remedies are commonly applied as rubbing burned straw in affected parts, exposing to its smoke, rubbing with salt, sweeping down with a broom, and spreading and drinking boiled water of trifoliate orange. The use of cassia tora seeds, walnut, aloe and radish is said to be effective. The use of cassia tor a seeds has the functions of intestinal order, anti-paralysis, etc. The use of walnut has resulted in an increase of blood by invigorating spirits ; and the use of aloe is based upon disinfection, antibiotic, anti-salt, antihistamine and detoxication action. But, the effects of radish juice and straw's smoke have no pharmacological grounds. 8) When one gets a boil, such herb remedies are commonly used as applying a plaster, paste of flour mixed with yolk, soy sauce or honey, as well as spreading pounded elm tree. Other remedies that have been said to be effective are ; heating with mugwort, brine, wild rocambole, aloe, onion, squid's bone, etc. The use of mugwort is based upon pain killing, astringent antiinflammatory and tranquility. Wild rocambole is based upon the generation and maintenance functions of cell-joining textures ; elm tree upon antiphlogistic ; aloe upon fever removal and antiphlogistic ; onion on pain killing, fever removal, antiphlogistic and tranquility ; squid's bone on astriction: and brine or vinegar on sterilization. Pine resin and gardenia seed are said to be effective, but they have no pharmacological basis. 9) When one cuts his skin, such herb remedies are commonly employed as spreading mugwort's juice or squid's bone powder, or pressing the wounds. In addition, kalopanax, onion and fine soil are employed. The use of mugwort, kalopanax and squid's bone is based upon such functions as hemostasis, sedation, pain killing, antibacterial ; and fine soil is said to be effective, but it has no pharmacological basis. 10) When one suffers from whitlow, such herb remedies are commonly utilized as heating with boiled soy sauce, spreading soybean paste, or dipping into eggs, etc. Other drugs that have been employed are onion root, brine, eggplant, potato, loach, etc. The use of onion is based upon pain killing and antiphlogistic functions ; and that of brine upon antiphlogistic function. The use of soy sauce or soybean paste, fomentation, eggplant, potato and loach is said to be effective, but it has no pharmacblogic ground. 11) For the treatment of frostbite, such herb remedies are commonly used as dipping the affected part into frozen soybean sack, using boiled water of eggplant stem, garlic caulis, onion, hot pepper, caulis. Onion is based upon antiphlogistic and tranquility actions garlic upon disintection, metabolic exacerbation, tonic and aphrodisiac actions and the use of eggplant and hot pepper is based upon help blood circulation, dissolution and excretion of waste matters in vein. 12) For the treatment of burn, such herb remedies or drugs are commonly used as cleansing with Korean gin, spreading eggs, cleansing with cold water and soap water ; and as brine, cactus, moss, soybean paste, oil, etc. The cleansing with Korean gin, cold water, soap water, brine, vinegar is based upon cleaning and sterilizing functions ; and the use of cucumber is based upon nu. trition provision, and strengthening of resisting power by adjustment of metabolism. The use of potato, cactus, moss, oil and eggs is said to be effective, but their phamacological functions are not clarified. In view of the above results, we can realize that the drugs that have been employed in herb remedies are quite diverse. However, in regard to majority of herb remedies that have been employed by symptoms, the pharmacological functions of their drugs have not been clarified, and they are merely known as effective. Furthermore, they have not been recorded in the literature as yet ; and we confirm that there have been many herb remedies that were executed without the proper knowlege of their effects. It is now our view that the results of this survey may be utilized for consulting data in regard to the use of herb remedies.

  • PDF

Literary Investigation and Traditional Food Cooking Methods for the Development of a Breakfast Food Substitutefood I (Analysis of Mieum, Misu, and Goeum During $1400's{\sim}1945's$) (아침대체 편의식 개발을 위한 전통음식의 조리방법과 문헌고찰 I(1400년대${\sim}$1945년대 고 조리서 속 미음과 미수, 고음류 분석))

  • Bok, Hye-Ja
    • Korean journal of food and cookery science
    • /
    • v.23 no.6
    • /
    • pp.987-1002
    • /
    • 2007
  • This study examined Tthe cooking methods foroftraditional foods called such as Mieum, Misu, and Goeum from the from investigation of old cook books and ancient literatureis as follows. There We found were 7 types of Mieum that were cooked by mixing rice and cereals, while 3 types of Mieum were cooked by mixing cereals and herbal medicines to with thenuts. The Mieums that were cooked by mixing meat, fish, and shellfish, etc. to the herbal medicine ingredients like such as medical plants, etc were consisted of 8 types. Therefore, a total of 18 types of Mieum, Misu, and Goeum, etc were have been classified. Among the cooking methods of for Mieum, rice and grains were boiled for an extended longtime and filtered with a sieve to be used as the juicebroth. The Job's tears and millet, etc were mixed into water, or boiled after being made into a powder, soaked into water, and dried. The herbal medicine ingredients such as ginseng were boiled for an extended long time, and once the ingredients are were flown out cooked down, it the broth was filtered with asieve to be used the as a liquid extract. The meat, bone, and shellfish, etc were also boiled for a longn extended time, filtered with a sieve, and made into a juice broth to be used as a drinks from on occasion time to time. These drinks, called Mieum, Misu, and Goeum above, were healthy foods our ancestors used to enjoy for enjoyment drinking, and were also food for remedyies and sources of nutritionon. As Since the meal replacement foods to that replace meals that can be eaten right away while working and studying are needed, due to is required within the our busy schedules of in modern peoplesociety, thise literary investigation and the cooking methods for of Mieum, Misu, and Goeum, which that used to be are our traditional foods, can be are used as a basic research material for the development of convenient breakfast to meal replacements breakfast.

Quality Characteristics of Soy Ice Cream Prepared with Fermented Soybean Powder Base and Oligosaccharide and Its Blood Glucose Lowering Effect (대두분말 발효 베이스와 올리고당으로 제조한 콩아이스크림의 품질특성과 혈당개선능)

  • Park, In-Kyung;Yang, Sun-Hee;Choi, Young-Sun
    • Korean Journal of Food Science and Technology
    • /
    • v.40 no.1
    • /
    • pp.88-95
    • /
    • 2008
  • The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.