• Korean journal of food and cookery science
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• v.20 no.3
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• pp.235-246
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• 2004

The objective of this study was to standardize recipes for large quantity production for Korean foods such as Yukkaejang (spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang (beef short-ribs soup) and Seolleongtang (beef and bone soup). We examined the ingredients and the amounts in recipes that were used by 3 groups such as foodservice management companies, commercial restaurants and cookbooks. We analyzed cooking methods from 5 foodservice management companies, 3 commercial restaurants and 2 kinds of cookbooks. Each soup that was made by a standardized recipe was evaluated by consumer sensory panels. The total yield volume and portions for 100 persons were determined as well as ingredients, weights and methods. The standardized recipes were as followed; yield volume after cooking was 38-40kg, optimum service temperature was 78-82$^{\circ}C$, preparation time was 4-16 hours for 100 persons, and one portion was 380-400g, and we recorded the weight of foods and methods, as well as reference and garnishes. We expect that the standardized recipes for large quantity production will be necessary for use by cooks as well as by food preparation in foodservice institutions.

• Journal of the Korean Ceramic Society
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• v.33 no.10
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• pp.1138-1146
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• 1996

Al2TiO5 powder was prepared by the sol-gel processing from th metal alkoxides ; aluminium sec-butoxide (Al(OC4H9)3 and tetraethyl orthotitanate (Ti(OC2H5)4) The particles of Al2TiO5 produced from alkoxides were measured to be below $1.5mutextrm{m}$ and mre than 90% weere below 1 ${\mu}{\textrm}{m}$ however those from commercial alumina and titania were over 0.5-7${\mu}{\textrm}{m}$ and only 60% were below 1${\mu}{\textrm}{m}$ and 90% were below 2.5${\mu}{\textrm}{m}$ Therefore Al2TiO5 powder produced from alkoxides had the narrower distributionin size than that produced from the commercial alumina and titania powders. The addition of mullite or Al2O3 powder to the prepared aluminum titanate inhibited the grain growth and this resulted in decreased and increase in density.

• Journal of Pharmaceutical Investigation
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• v.20 no.3
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• pp.115-119
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• 1990

The reaction rates, duration times and neutralizing capacities of the antacids which are frequently used in Korean market and three different commercial combination products were evaluated in vitro by Fuchs method and Johnson-duncan method, respectively. In vivo tests of combination products were determined in the fasted state of rat by Aspiration method. Comparing the result of in vitro test with that of in vivo test, the maximal pH was lowered by 2-3 value and the durational time increased by two folds in vivo test. Each antacid composition and combination products from three phamaceutical companies (A, B, and C) were studied, respectively. The duration times measured by Fuchs method were double compared to those by Johnson-Duncan method. A and C preparation maintained the pH range from 3 to 7 for 60 min by Fuchs method. In vovo test, maximum pH of A, B and C preparation was 6.50, 3.65, 2.65 and duration time of those was 200, 500, 0 min, respectively.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.78-87
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• 2002

This study investigated the production of insoluble dietary fiber using forest waste and the dietary effect of manufactured insoluble fiber on physiological function in rat fed high cholesterol duets. Insoluble dietary fiber was prepared from the wood chips of oak (Quercus mongolica). The best condition for steam-explosion treatment for the preparation of insonuble dietary fiber was 25 kg/cm$^3$pressure for 6 minutes. In the chemical analysis of insoluble dietary fiber pretreated by 1% sodium hydroxide solution with steam-exploded wood, $\alpha$-cellulose content was 61.7% in the insoluble dietary fiber which contained 7.6% residual lignin. In order to compare insoluble dietary fiber with commercial $\alpha$-cellulose of physiological function, Sprague-Dawley male rats weighing 100$\pm$10 g were randomly assigned to one normal diet and five high cholesterol diet containing 1% cholesterol. The high cholesterol diet groups were classified as fiber free diet (FF group), 5% commercial $\alpha$-cellulose diet (5C group), 10% commercial $\alpha$-cellulose (l0C group), 5% insoluble dietary fiber dict (5M group), and 10% insoluble dietary fiber (10M group). The rats were fed ad libidum for 4 weeks. Food intake, weights gain, and food efficiency ratio in high cholesterol groups were higher than those of normal group, but there were no significant differences between the experimental groups. There were not any significant differences in the weights of livers, kidneys and small intestine of insoluble dietary fiber supplemented groups, but weight of cecum in all insolube dietary fiber group were significantly higher than those of FF group. A gstrointestinal transit time was decreased by supplementation of insoluble dietary fiber. Weight and water contents of feces in the insoluble dietary fiber supplemented groups were significantly higher than those of the FF group. There were not any significant differences in the activities of the glutamic pyruvic transaminase (GPT) and glutamic oxaloacetic transaminase (GOT) between the experimental groups. In conclusion, the manufactured insoluble dietary fiber and commercial insoluble fiber have the same physiological effects. The preparation method of the insoluble dietary fiber from the oak chips suited its purpose.

• The Korea Journal of Herbology
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• v.33 no.2
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• pp.9-18
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• 2018

Objectives : Hwangryunhaedok-tang (HRHDT) is one of the well-known prescription herbal drugs of Korean herbal medicine, which has been widely used for the treatment of various bacterial and inflammatory diseases. This study was conducted in order to develop the tablet formulations of HRHDT and compare its efficacy with the other commercial formulations. Methods : Corresponding herbal medicines comprising of HRHDT were extracted with water for 3 hr at $95{\sim}100^{\circ}C$ and then vacuum dried. Subsequently, some pharmaceutical excipients such as microcrystalline cellulose, croscarmellose sodium, magnesium stearate, etc were used to prepare the HRHDT tablets. The contents with characterizing components of HRHDT tablet was compared with the HRHDT decoction. The contents of characterizing components were analyzed with HPLC. Furthermore, we investigated the anti-inflammatory and anti-oxidative abilities of two different commercial HRHDT granules (HJP-1 and HJP-2) and were compared with that of the formulated HRHDT tablets. The anti-oxidant properties of HRHDR were studied using the 1,1-diphenyl-2-picryhydrazyl (DPPH) radical, contents of total flavonoid and polyphenol. In addition, based on this result the anti-inflammatory effects have verified by mechanism from LPS- treated Raw264.7 macrophages. Results : The results demonstrated that HRHDT tablets showed more anti-inflammatory and anti-oxidative effects than HJP-1, HJP-2. Moreover, it showed more superior effects in terms of dose, usability and stability than the granules. Conclusion : Hence, we concluded that in order to improve the quality and efficacy of the Korean herbal medicine, it is necessary to develop appropriate methods and establish standardized techniques for the development of good formulations.

• Environmental Analysis Health and Toxicology
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• v.16 no.1
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• pp.35-41
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• 2001

Barley or corn tea, which is usually prepared with municipal chlorinated tap water, is commonly consumed by the public as a substitute for the supplied water itself. This is because most people believe that harmful organic and inorganic compounds can be removed from the tap water by the adsorption mechanism during the tea preparation. In this study, three kinds of commercial grain tea materials-roasted barley grains, a tea bag containing barley grain pieces, and roasted corn grains-were tested for metal removal by preparing 1 liter of tea with deionized/distilled water according the manufacturer's recommended preparation procedures, assuming that the water is contaminated with eight selected metals at levels of 50$\mu\textrm{g}$/l. Of the tested teas, barley tea prepared with roasted grains showed the highest removal efficiency for Cu, As, Ni, Co, Pb, and Cd, ranging from 48 to 71%, followed by corn tea with roasted grains and barley tea with a tea bag. Cr was nearly maintained at the initial concentration in all kinds of tea. The Mn levels. however, were elevated during the tea preparation, particularly in both barley teas, probably because the metal was extracted into the water from the tea materials without significant adsorption. Therefore, it should be considered in the ingestion exposure analysis for metals that their concentrations are altered during the tea preparation with roasted barley or corn grain materials.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.109-115
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• 2009

The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at $85^{\circ}C$. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.

• Journal of the Korean Applied Science and Technology
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• v.21 no.2
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• pp.140-147
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• 2004

An aqueous solution of a commercial liquid synthetic detergent for kitchen use was photodecomposed in the presence of titanium dioxides powder under an atmosphere of air at room temperature. Titanium dioxides were prepared by sol-gel method from titanium iso-propoxide at different R ratio($H_2O$/titanium iso-propoxide) and calcined at $500^{\circ}C$. All titanium dioxides were characterized by XRD, BET surface area analyzer and UV-VIS spectrometer. The surface area of titanium dioxides prepared at R ratio=6 appeared higher volume about 20% than commercial $TiO_2$ catalysts. XRD patterns of titania particles were observed mixing phase together with rutile and anatase type. Titanium dioxides prepared by sol-gel method show higher activity about 6% than commercial $TiO_2$ catalysts on the photocatalytic degradation of a commercial liquid synthetic detergent for kitchen. The concentration of the detergent decreased to about 90% of its initial value at illumination times of 2 hour. Illumination for 30 minutes decreased the concentration of oxygen to about one-fifth of the initial value.

• Journal of the Korean Ceramic Society
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• v.31 no.9
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• pp.957-968
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• 1994

Manufacturing process of porous glass by the filler method was studied. Commercial soda-lime-silicate glass powder was mixed with inorganic salt as the filler such as KCl, K2SO4, Na2SO4. Sintering shrinkages of mixed powders with the variation of sintering temperature were compared, and the effects of the fillers to shrinkages of mixed powder were increased in the order of Na2SO4${\mu}{\textrm}{m}$ of pore diameter were manufactured when the filler sizes 100~200 ${\mu}{\textrm}{m}$. The open pore volume of porous glass is determined by the quantity of filler and porous glasses having open pore volume between 30 and 70 vol% are available. Available sintering temperature range for preparation of porous glass is from the softening temperature of the glass powder to eutectic melting temperature of DTA curve of mixed powder.