• 한국식품조리과학회지
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• 제31권5호
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• pp.534-543
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• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• 한국식생활문화학회지
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• 제7권1호
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• pp.35-42
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• 1992

To analyze reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Younhyangsek Euigwae' (1609, 1634, 1643 year) discribed feast dishes for Chinese envoy in Choson dynasty. The results obtained from this study are as follows. 1. the feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴) the Second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 翌日宴 were arranged in two kinds of table, the first one called the main table, the second the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat and fried fish. In feast, Chinese envoy drank 11cups (1609 year) and 5 cups (1643 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meat (小膳) and a large boiled meat (大膳), at the second cup eat 二味, at third cup eat 三味... at the eleventh cup, they eat 十一味. 3. 別茶啖 (1643 year) were arranged in one kind of table. Dishes of the table were oil and honey pastry, fruits, honey water, dried fish and meat, cooked meat and fish, and cooked egg. In feast, Chinese envoy drank 5 cups and eat 一味${\sim}$五味.

• 한국수산과학회지
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• 제30권1호
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• pp.72-78
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• 1997

패류 건제품중에 생성되는 향기성분의 주요한 전구체로 알려져 있는 환원당, 유기산 및 지방산의 거동을 살펴보기 위하여 홍합, 바지락 및 굴의 건제품 가공중의 성분조성과 함량의 변화를 조사하였다. 유리환원당의 함량은 자숙후에 큰 감소를 보였으며 홍합과 바지락의 경우에는 건조후에도 크게 감소하였다. 홍합, 바지락 및 굴 에서는 각각 8종의 유기산이 분석되었는데 함량이 높은 유기산은 succinic acid로써 총유기산량의 $74.9\%,\;67.4\%,\;38.4\%$를 차지하였고 특히 굴에서는 pyroglutamic acid의 함량이 $41.6\%$로써 가장높았다. 천일건조 및 열풍건조 후에는 succinic acid 이외의 다른 유기산들의 함량은 급격히 감소하였는데, 굴의 건제품에서는 $53.0\%$와 $44.2\%$의 큰 감소를 보인 반면 바지락의 건제품에서는 $29.0\%$와 $10.0\%$로써 비교적 감소량이 적었다. 지질 성분의 분석결과에서는 극성지질의 함량이 총지질함량의 $59.1\%,\;66.7\%,\;42.4\%$의 높은 값을 보였으며 주요 구성지방산은 C16 : 0, C16 : 1, C20 : 5, C22 : 6등이었고 폴리엔산이 각각 $40.51\%,\;48.6\%,\;48.77\%$의 높은 조성비를 나타내었다. 각 시료의 자건제품의 과산화물가는 $41.64\~86.80\;meq/kg$으로써 비교적 높았고 카아보닐가는 $15.55\~27.99\;meq/kg$으로써 났았으나 배건제품중의 카아보닐가는 $127.6\~136.5\;meq/kg$의 높은 값을 나타내었다.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.85-97
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• 1990

This study is carried out to understand and analyze the cooking and processing methods presented in the CHE MIN YO SUL-Chinese books of husbandary-written in sixth century that composed of two part (agricultural production and product-utilization). Especially Ouja, Po, Suk, Keng, Hak, Jeung and Bu written in part II which studied this time. There are Eight kinds of Ouja, seven kinds of Po and Suk, Twentynine kinds of Keng and Hak, Sixteen kinds of Jeung and Bu. Ouja is something like Korean Kajamisikhae which cooked with fresh fish, dried fish, pork, rice and then seasoned. Po is a dried slice beef, poultry and fish with seasoned, Suk is a dried in original shape with seasoned. These are something like Korean dried beg, dried fish and Amchipo. Keng is a clear soup and Hak is a boiled muddy soup with cereal. Jeung is a steamed beef, poultry, fish in the earthenware steamer and Bu is a roasted in the copper pan.

• 대한가정학회지
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• 제17권2호
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• pp.32-38
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• 1979

The purpose of this experiment was to find out the contained quantity of ascorbic acid form persimmon tea. They were different according to the month when the persimmon leaves were picked, the way of cooking and the length of time spent after cooking. The results of experiment can be summarized as follows : 1. About the same contained quantities of ascorbic acid were obtained among the persimmon leaves picked in September and October, and small contained quatities of it were obtained among the persimmon leaves picked in November. Therefore it can be concluded that the persimmon leaves picked in September and October are better than the leaves picked in November for permision tea. 2. According to the way of cooking the contained quantity of ascorbic acid were different. When green leaves were washed and boiled for 1 monute and dried in the shade for 48 hours, the largest contained quantity of ascorbic acid were obtained. When they were steamed in the steam box for 1 minute and 30 seconds and dried in shade for 48 hours medium contained quantity of ascorbic acid were obtained . The contained quantity of ascorbic acid were decreased when green leaves were dried without boiling when green leaves were dried without boiling or when branches of leaves were taken away by hand and dried. 3. The contained quantity of ascobic acid were also different according to the length of time spent after cooking. After 15 minutes from cooking it began to increase and after 150 minutes it reached the highest degree. After this time it began to decrease. 4. the best fragrance, taste and color of the Persimmn Tea are found out, after steaming in the steaming box for one minute and half second and after drying in the shade for fourty-eight hours.

• 약학회지
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• 제1권1호
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• pp.1-2
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• 1948

The finely powdered entire harbs of Polygala japonica Houttuyn, a drug known as Yong Shin-Cho in Korea, were boiled with methanol and from the filtered extract the methanol was distilled off under diminished pressure and the aqueous solution of the residue was evaporated to dryness after being mixed with ignited magnesia. The dried mass was boiled with absolute alcohol, the filtered clear liquid was evaporated to a small volume and the precipitate Saponin produced by mixing with ether was filtered off. When the filtrate was again evaporated to the thickness of a syrup and allowed to cool for a few days in an ice box, crystalls were separated out in about 5% yield, which formed colorless columns, M. P. 142.deg., from methanol and had the formula $C_{6}$ $H_{12}$ $O_{5}$. On heating it with acetic acid anhybride and sodium acetate, its tetraacetyl derivative $C_{6}$ $H_{8}$ $O_{5}$(C $H_{3}$CO)$_{4}$ was obtained and which formed colorless needles, M. P. 62-5.deg., from ethanol. Their melting points, results of elementar analysis and other characteristics agreed with that of Polygalitol and its derivative. Finally they were proved to be identical with Polygalitol and its derivative, respectively, through determination of mixed melting points with the samples. Polygalitol was isolated from several plants of genus polugala e. g. P. amara, P. vulgaris, P. teunifolia, P. senega etc. The authors added to them another instance of identifying Polygalitol from the plant of genus polygala.olygala.

• 약학회지
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• 제3권1호
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• pp.23-25
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• 1957

The herb of Geranium sibirium L, a drug knwon as "Chui Sonni Poul" distributed widely, has been used as a folk-medicine for the treatment of diarrhea. The dried entire herb is boiled with methanol and methanol is distilled of from the filtered methanol extract under reduced pressure. Then the extract is boiled with water and filtered off. From the filtrate, the following substances are isolated and identified by treating with organic solvents as ether, ethyl acetate, and etc.: 1. Gallic acid: a colorless needle crystal which is soluble in alcohol and water. mp.235.deg. C, positive (dark blue) against the ferric chloride reagent. 0.76 percent of gallic acid is yielded from the herb. 2. Quercetin: a light yellow crystal. mp.194.deg. C. negative against the ferric chloride reagent. 3. Ellagic acid: a light yellow crystal which is insoluble in ehter and acetone and slightly soluble in alcohol. Positive (blue) against the ferric chloride reagent. The crystal obtained by recrystalisation from pyridine, does not melt by 360.deg. C. Represent a yield of 0.03 percent from the herb. 4. Crude tannin: a approximately 7.6 percent of crude tannin is yielded by treating with ethyl acetate. gallic acid and querceetin are yielded by hydrosis with dliute sulfuric acid. Based on the above results, the following suggestion could be recommendable; Geraed in the Japanese Pharmacoeia VI.acoeia VI.

• 한국식생활문화학회지
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• 제21권5호
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• pp.516-523
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• 2006

Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.

• 한국수산과학회지
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• 제24권2호
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• pp.137-143
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• 1991

정어리를 비교적 간단한 방법으로 식품가공용 중간소재로 이용하기 위한 일련의 연구로서 정어리육을 채취하여 autoclave$(121^{\circ}C,\;15Lbs)$에서 처리한 다음 압착 및 알칼리용액을 분무시킨 후 이를 건조 및 분쇄하여 정어리 어육 농축 단백질을 제조하였다. 고온가압처리 시간은 $121^{\circ}C$에서 1분, pH는 7.8로 하여 제조하는 것이 가장 적당하였다. 이렇게 제조된 제품의 단백질함량은 $74.4\%$, 지방함량은$9.1\%$였다. 또한 수율은 $40.0\%$로 자숙처리한 제품이나 에탄올 처리한 제품보다 높았고, 유화성 및 보수력은 각각 $48.7\%,\;50.0\%$ 였다 포말성을 $44\%$로 낮았으며, 포말안정성도 $1{\~}2$시간으로 낮았다. 소화율은 $78.2\%$로 자숙처리제품(B) 및 에탄올처리제품(C)와 큰 차이가 없었으나, 소화된 성분의 관능검사 결과 고온가압처리제품(A)가 감칠맛이 가장 강한 것으로 나타났다.

• 한국수산과학회지
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• 제52권3호
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• pp.209-223
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• 2019

This study was conducted to investigate nutrition characteristics of the following major commercially available dried fish (MCDF) in South Korea: plain-dried fish [nogari (PD-N), Alaska pollock (PD-AP), red tongue sole (PD-RTS), and young tidepool gunnel (PD-YTG)], salt-dried fish [(yellow corvina (SD-YC) and red tilefish (SD-RT)], four types of boiled-dried anchovy of different sizes (BD-As), and freeze-dried fish [Pacific saury (FD-PS), Alaska pollock (FD-AP), and Katsuobushi]. The energy content of the MCDF ranged from 103.0 to 420.5 kcal per 100 g. The MCDF in nutritional and functional properties of minerals were SD-RT and Katsuobushi in calcium; none in phosphorus, sodium, or zinc; Katsuobushi in potassium and magnesium; PD-AP, SD-YC, and SD-RT in iron, PD-AP, PD-RTS, SD-YC, and SD-RT in copper; and PD-N, PD-AP, PD-RTS, SD-YC, SD-RT, FD-PS, FD-AP and Katsuobushi in manganese. The total amino acid content of the MCDF ranged from 15.85 to 71.96 g per 100 g; the major amino acids were glutamic acid, aspartic acid, lysine, and leucine. The fatty acid content of the MCDF ranged from 0.81 to 2.93 g per 100 g. The MCFSP expected in nutritional and functional properties of vitamins were PD-N, PD-RTS, FD-PS, FD-AP, and Katsuobushi in riboflavin; PD-N, PD-AP, PD-YTG, BD-As, FD-PS, FD-AP, and Katsuobushi in niacin; PD-N, PD-RTS, SD-YC, and BD-As in vitamin A; and PD-AP, PD-YTG, SD-YC, and FD-AP in vitamin E.