• 펄프종이기술
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• 제31권3호
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• pp.90-95
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• 1999

The durability of handmade paper prepared by potassium carbonate cooking of paper multiberry (Broussonetia Kazinoki Sieb).was investigated. The potassium carbonate paper before and after heat aging had better strength properties, breaking length and folding endurance than those of the soda paper, except of lower brightness .After 30 days of heat aging , these strength properties were still maintained . however, there was almost no difference in the infrared spectra and the crystallinities calculated by X-ray diffraction curves between the potassium carbonate paper and the soda a paper. The durability of the potassium carbonate paper was though to be due to decrease in the pulp damage caused by weak alkaline cooking condition. The results indicated that the paper prepared by the potassium carbonate cooling method could have better permanence than that prepared by the conventional soda cooking method.

• 한국식생활문화학회지
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• 제28권3호
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• pp.234-245
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• 2013

This study examined the cooking method in "Eumsikdimibang", "Gyuhapchongseo" and "Jusiksiui" over time. The Korean cook book, "Jusiksiui", published in the late 1800s, was mainly investigated. The results showed that"Jusiksiui" contained more than 99 foods. In particular, there were 49 side dishes, including five types of porridge three types of noodles, and four types of dumplings. Most food recipes in "Jusiksieu" are the same as those in "Gyuhapchongseo". Results of comparison between "Gyuhapchongseo" (1809) and "Jusiksiui" (late 1800's), Korea's significant archives of Korean recipes, showed that approximately 50 recipes out of 99 recipes were the same as those indicated by "Yeolgujatang" and "Seunggiactang" as hospitality foods and "Gochujang", "Jeupjang", and "Jeupjihi" as traditional paste foods. This indicates that recipes in "Gyuhapchongseo" were transcribed into those in "Jusiksiui". Thus, "Jusiksiui" is the archive that includes recipes that have been passed down from generation to generation in a traditional family and transcribed archive of "Gyuhapchongseo", which was widely read by midwives in the late 1800's.

• 설비공학논문집
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• 제3권5호
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• pp.404-414
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• 1991

The purpose of this study is to compare the amount of heating, domestic hot water, and cooking fuel consumption with that of heating fuel consumption by the existing calculation method and to provide rational heating system design and energy conservation through presenting the simplified equation which can anticipate the amount of heating, domestic hot water, and cooking and the load mechanical equipments. The affecting factors to the amount of energy consumption are the case of Heating, Domestic Hot Water and Cooking in addition to the energy conservation intention.

• 대한가정학회지
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• 제19권1호
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• pp.47-52
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• 1981

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring Methionine compound of Raw material stored under the condition of $5^{\circ}C$, $10^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in Methionine compound of Roasting were deceased than Raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at $5^{\circ}C$. 3. when the Boiling in the water, Methoinine compound was decreased than Roasting to compare with Raw material 4. By the results of this study, one of the best cooking method is Roasting, Because of the change I Methionine compound of Roasting is slightly decrease.

• 대한가정학회지
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• 제27권3호
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• pp.71-78
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• 1989

As the level of life improves, the eating habit is changing from rice meal to bread meal and at the time, eat more strawberry jam than before. We tried to study to select the good cooking method and the proper strawberry variety for the jam through the sensory evaluation We made four kinds jam of Bogyo-Joseoung and Ai-berry by different cooking methods, the result6s of the sensory evaluation are as follow: The jam of Ai-berry is better than that of Bogyo-Joseoung by the paired comparison test but the difference between those, if we add some lemon to the jam of Bogyo-Joseoung and Ai-berry, is very little. The multiple comparison test proves the sourness, if added some lemon and citric acid, become better and the color and viscosity, if added pectin, became better. The overall preference about jam, if pectin and citric acid were added together, was best. In addition, we evaluated the quality of jammed bread by multiple comparison test. The result is like this: The jam with lemon is very good in color, flavor, sourness and texture, but the jam with pectin and citric acid was the best in overall preference.

• 한국식품조리과학회지
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• 제3권2호
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• pp.38-49
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• 1987

This study was designed for the standard formulation of SULNONGTANG cooking method, I have performed a sensory evaluation and physical properties of conventional SULNONGTANG and Market SULNONGTANG. The results were as follows : 1. In case of conventional method, in term of the addition of ingredients, to maintain optimal nutrition and to achieve good appearance and taste from sliced meat (Pyoun Yuk) of the beef's head, brisket, tongue ana breast, the followings are recommended cooking methods 1) For beef's leg bones, lead, knee bones and tripe, it is reasonable to addition from the beginning and to boil them for 12~18 hours. 2) Sliced meat from the head should be prepared after 4 hours boiling. 3) Brisket, tongue and breast should be added 2 hours before cooking is finished. 2. In Market SULNONGTANG, taste was poorer than that of conventional SULNONGTANG. When the head is added to Market SULNONGTANG, taste was more desirable than those added hooves or knee bones.

• 한국조리학회지
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• 제5권1호
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• pp.131-148
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• 1999

Cheju's local foods are various but Island being geographically surrounded by water, sea-foods play a greater part in the diet that is quite different from the mainland Most of dishes are prepared from local foods and the marine products. That traditional food that have been developed through the lifestyle are now becoming the great interest to both foreign and domestic guests. In this research, we have concluded that developing a cheju's traditional food manu and local manu cooking method. 1. Improvement of cooking method. - development of cheju's traditional Food material and spice. 2. Use not raw fish - boiling, grilling, frying 3. Improvement of cheju's local Food's name. 4. Use the only Boneless fish. 5. taste reformation of Fermentation Food - Masking the TMA etc. 6. Use the many Spice in local food.

• 한국가정과교육학회지
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• 제6권2호
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• pp.73-83
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• 1994

The purpose of this study is to investigate understanding and preferance in 28 kinds of traditional korean food of middle school boys and girls. The data for this study were collected in a survey conducted from 25th August to 8th September in 1993 in Seoul and Jeonju. Questionnaires were completed by 409 students: The results are as follow. The students have preception(75.8%) and favor (82%) about traditional korean food. And they do not take very often without ceremonial and traditional-holyday, because the cooking method and process are sophiscate and difficult(76.5%) However, they want that korean tradtional food should success, keep and develope the cooking apparatus and simplifing cooking method.

• 한국식생활문화학회지
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• 제5권2호
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• pp.229-233
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• 1990

Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.

• 한국주거학회논문집
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• 제13권2호
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• pp.65-71
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• 2002

Recently, the space organization of Korean-Chinese houses is different from that of other territories. The characteristics of eating and dinning space for Korean-Chinese Multi-family Housing are as follows ; ⅰ) The most obvious change in Korean-Chinese urban housing style was seen in kitchen space, which can be classify three types such as traditional type, improved type, and LDK type on the bases of heating and cooking method. ⅱ) Special feature of Korean-Chinese housing in Yanji city was that kitchen fulfilled important functions such as heating, cooking, dinning, sleeping, bathing and washing. Since then, each function was separated and functions of kitchen were cut down after all. iii) The arrangement of kitchen space have changeed according to the change of heating fuel, heating system, equipment, relatcd policy, etx. Multi-function kitchen discovered only in Yanji had lasted until 1980's by equipping heating floor system, which is suitable for sit-down living style. In 1990's, this kitchen style was prohibited legally, and the balcony area of kitchen widened due to the abolition of outdoor storehouse for foodstuff.