• 한국식품조리과학회지
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• 제3권2호
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• pp.28-37
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• 1987

The changes of various cooking experiment (gelatinization, swelling, texture, water absorbance) and amino acid, fatty acid composition and the effect of digestibility on glucose examination (in vitro) were investigated at various rice during cooking by using milk. The results are summarized as follows. 1) In the effect of various water-to-rice ratios on the degree of absorbance of rice, Rice (using water) always showed higher absorbance than rice. (using milk) optimum water absorbance time were shown to be 40 minute for rice (using water) and 50 minute for rice (using milk). 2) The degree of gelatinization (D.G) by iodine colorimetric method increased proportionally according to the increase of water-to-rice ratio and rice cooking always showed higher D.G than rice milk cooking. When the same D.G rice milk cooking food required 40~50% higher water-to-rice ratios than rice cooking food. 3) Various rice cooking food, the palatability were best food by rice bean milk cooking food. 4) The main Amino acid composition of using milk rice cooked food were Glutenine, Leusine, Asparagine, Valine, Arginin above 42% of the Total Amino acid. The contents of Lysine and Methionine were 476.50mg, 412.16mg in using Milk rice cooking food. 5) Using rice Milk cooking food ana Rice bean Milk cooking food, rice cooking, rice bean cooking in phosphate Buffer, in vitro Enzymatic glucose were carried out in dialysis bag. During 90 minute of incubation at $37^{\circ}C$, reducing sugar were analyzed from dialysate. Starch digestibility measured from human Saliva, Sali a, Pencreatic Amylase treatment was high in Rice Milk cooking food, Rice bean Milk cooking food and rice cooking food and rice bean cooking food but remarkely low.

• 한국식품과학회지
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• 제15권3호
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• pp.307-313
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• 1983

건조 두류의 시료로 선정한 대두와 동부의 cooking time을 단축시킬 수 있는 방법을 개발하기 위하여 대두와 동부를 몇가지 선정된 soaking 및 cooking 방법으로 처리하여 cooking time을 비교하고, 이런 처리가 제품의 품질에 미치는 영향을 조사한 결과는 다음과 같다. 1. Soaking방법중 대두를 3%SBC 용액에, 동부를 $0.5{\sim}1%SBC$ 용액에 침지한 후 $95{\sim}100^{\circ}C$의 물에서 cooking했을 때 cooking time은 각각 40 분과 10분이였다 이는 control에 비하여 80%의 cooking time 단축에 해당한다. 2. 대두의 cooking방법중 $121^{\circ}C$에서 steam cooking 하는 것이 cooking time 단축에 가장 효과적 이었고 (15분), 동부의 cooking시간은 1%SBC 용액에서 6분, $121^{\circ}C$ steam에서 5분이었다. 3. 최적 텍스쳐에 도달한 각 시료의 품질을 평가한 결과 전체적인 선호도에서 $121^{\circ}C$에서 steam cooking 한 젓이 제일 좋았고, 염용액에서 침지한 시료는 control과 대등했으며, 염용액에서 cooking 한 것은 control 보다 좋지 않았다. 4. 위 결과를 종합해 볼 때 두류를 단 시간에 cooking할 수 있는 방법으로 대두는 가압 steam cooking $(121^{\circ}C)$ 또는 3%SBC 용액에서 침지하는 것이 효과적 이었으며, 동부의 경우 $0.5{\sim}1%SBC$ 용액에 침지 또는 가압 steam cooking$(121^{\circ}C)$ 하는 것이 효과적이다.

• 한국식품조리과학회지
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• 제29권3호
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• pp.309-316
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• 2013

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.21-26
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• 1990

This study was undertaken to determine the content of calcium, phosphorus, and magnesium in Korean styled Sagol bone stok (beef leg bone stock) deffering in cooking utensil, cooking method, and cooking time. Cooking was started in cold water and boiling water using stainless steel and aluminium cooker. In the changes of mineral contests in Sagol bone stock at cooking time from 2 to 12 hours, Ca, P, and Mg contents increased significantly by the cooking time in stainless steel and aluminium cooker but Ca and P contents decreased slightly during 12 hours in steel cooker. But Ca, P, and Mg contents of the Sagol bone stock were not significantly different between cooking utensil and method. The extracting rate of Ca, P, and Mg of the Sagol bone stock were $0.02{\sim}0.05%$, $0.2{\sim}0.7%$, and $0.1{\sim}1.0%$, respectively. The extracting rate of Ca was positively correlated with that of Mg (r=0.8872, p<0.001).

• 한국식생활문화학회지
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• 제31권2호
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• pp.131-140
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• 2016

This study analyzed the Food Neophobia Scale (FNS) and Korean food perception status of Southeast Asian workers living in South Korea in order to build up basic data to develop a desirable diet program. From our study, we found that FNS was higher in the order of Cambodian, Myanmar, Vietnamese, and Thai workers. Influential demographic factors for FNS were cooking possibility and place of residence. The mean scores of Cambodian workers ($3.46{\pm}0.63$) regarding "positive perception of cooking method, taste & color" about Korean food were the highest among the four countries, followed by Vietnam ($3.38{\pm}0.68$), Myanmar ($3.26{\pm}0.50$), Thailand ($3.09{\pm}0.64$)workers(p<0.01). The mean scores of Myanmar workers regarding perception of "difference in cooking method, smell & texture" and "difference in taste" were the highest among the four countries. FNS had a negative correlation with the factor "positive perception of cooking method, taste & color" regarding Korean food and a positive correlation with the factors "difference in cooking method, smell & texture".

• Asian-Australasian Journal of Animal Sciences
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• 제19권5호
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

• 한국축산식품학회지
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• 제32권6호
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• pp.740-748
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• 2012

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 추계 학술논문 발표대회
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• pp.133-134
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• 2014

As a previous research, improved durability of concrete by filling capillary pores with waste cooking oil was suggested as a method of controlling carbonation of the concrete replaced high volume of SCMs. on the other hand, the emulsified refined waste cooking oil for better mixing performance had a drawback of reducing air content related with decreasing freeze-thawing resistance. As a solution of this problem, surface applying method was suggested instead of adding in mixing process, and in this research, the performance regarding concrete durability are evaluated comparing emulsified refined cooking oil with water-repelling agent.

• 한국대기환경학회지
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• 제27권4호
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• pp.426-435
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• 2011

In this study, PM emission factors for commercial meat cooking were developed by the experiment using the similar restaurant model. The commercial material types of meat cooking were beef, pork and duck. And meat cooking materials were classified with marinated and raw cooking methods. The marinated and raw cooking methods were flat griddle (LPG) and under fired charbroiling grill. As a results, $PM_{10}$ emission factors for underfired pork cooking was estimated as 7.39 g/kg-meat which was the highest value in this study. The emission factors of under fired charbroiling grill method were higher than that of flat griddle method regardless of meat cooking material types and marinated meat. The particle size distribution of meat cooking was 0.23~5 ${\mu}m$ and median diameter was 2~2.5 ${\mu}m$.

• 한국조리학회지
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• 제4권
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• pp.211-224
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• 1998

This study is research about coinage and interpretation of Japanese Menus in luxury hotels in Seoul. Japanese Menus consist of three categories. These can be expressed A+B+C groupings. A represents Ingredients, C represents the cooking method, while B shows the name of a region(B1), the seasoning(B2), and a word that expresses the shape of the food(B3), etc. B can be flexible in meaning. However, the setting, A+B+C, is not always used strictly for these category meanings. Ingredients, A, is sometimes used independently(ex, ぃくとろろ), and at other times B1 + C, B2 + C or B3 + C are used. Sometimes A+C is used without B. The most general expression is Ingredients + the method for cooking(A+C Type). By knowing the menu description the food type and cooking method can be discovered. Most concrete method is Ingredients + procedure for seasoning + cooking method(A+B2+C Type) show how something is made and what kind of seasoning. This method is frequently used for roasted dishes with seasoning. Food which is expressed by A, Ingredients, does not require a complicated cooking process and is fixed by a conventional cooking process without any explanation ; delicacies(珍味), an hors d'oeuvres(前菜), sushi(Japanese vinegared rice delicacies) and sliced raw fish. There are two obstacles in interpreting Japanese Menus. First, we cannot look up the menu words easily in a dictionary because the mixing of Chinese Characters and the pronunciation of them differs from Korean chinese characters. Secondly, the names of Japanese food are inserted with a name of a place or another symbolic word, so they sometimes cannot be translated. We should offer various and accurate information for foreign customers because various Non-Japanese people use these restaurants frequently. This will enable them to enjoy themselves more comfortably. Therefore, you should decide the words carefully and provide an explanation about the complicated parts of the Menu when you work with Menu copywriter.