• 한국식생활문화학회지
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• 제4권1호
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• pp.39-51
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• 1989

Korean Chochgal is a kind of salted, fermentive food mainly made of fish in our country. It has been a suitable side'dish for the diet of rice. It has made use of an accompaniment of wine, seasoning, food of ceremony and a folk remedy. There were various kinds of Chochgal and various way of for preparation. For a long time it has developed in how to cook and how to eat. Nowaday, it has lessened to use Chochgal. In this thesis, the kinds of Chochgal and the reference frequency to them, the material, the measuring unit of material, the making terms, and the cooking kitchen utensils are studied out of the 86 books published in Korea from 1200 to 1984. 1. It was classifed Choch, Sikhae, and Oyukchang as how to cook. 2. There were 147 kinds of Chochgal, 100 kinds of Choch, 40 kinds of Sikhae and 7 kinds of Oyukchang in our traditional documents. 3. Materials were classified into main material, sub-material, and seasonings. As main materials there were fish, internals of fish, spawn, flesh, salt and soy sauce. As sub-materials there were seasoning, flavor, vegetables and cereals. 4. There were 41 kinds of measuring units. Of them, 17 kinds are for volume, 9 kinds are for quantity, 3 kinds are for length, and 12 kinds are for the rest. 5. There were 52 kinds of cooking kitchen utensils. They used mainly a sieve and pebbles. To store Chochkal a kind of jar, a woodenware and a clay ware were used. To shelter it from the wind, they sealed it with leaves and oiled paper. But few of them are used nowaday. 6. There were 209 kinds of cooking terms. Of them, 35 kinds are for the washing process, 51 kinds are for the preparing process, 38 kinds are for the making process, 25 kinds are for the fermenting process, 24 kinds are for the keeping process, and 36 kinds are for the eating(using) process.

• 한국식품저장유통학회지
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• 제17권3호
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• pp.351-357
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• 2010

돼지고기 목심을 섭취할 때에 동물성 지방과 콜레스테롤의 섭취를 줄일 수 있는 효과적인 가열조리방법을 제시하기 위하여 돼지고기 목심을 삶기, 찌기, 굽기 및 튀기기의 방법으로 가열조리한 후, 이화학적 특성의 변화를 조사하였다. 가열조리에 따른 가열감량, 탈수량, 탈유량 및 탈콜레스테롤양은 튀기기 처리구에서 가장 많았다. 시료의 pH는 가열 조리에 의하여 증가하였고, 시료로부터 추출한 지질의 굴절율은 튀기기 처리구에서 가장 많이 증가하였다. 시료의 경도, 점착성, 저작성은 튀기기에 의하여 가장 많이 증가하였고, 탄력성은 가열조리에 의하여 거의 변화되지 않았으며, 응집성은 가열조리에 의하여 증가하였다. CIE $L^{\ast}$값은 가열조리에 의하여 증가하였는데 찌기 처리구에서 가장 많이 증가하였고, CIE $a^{\ast}$값은 가열조리에 의하여 감소하였는데 삶기와 찌기 처리구에서 크게 감소하였으며, CIE $b^{\ast}$값은 삶기와 찌기 처리구에서는 약간 감소하였지만, 굽기와 튀기기 처리구에서는 약간 증가하였다. 가열조리 방법에 따른 시료의 지방산 조성은 튀기기 처리구를 제외하고는 거의 변화가 없었다. 그러므로 돼지고기 목심을 섭취할 때, 튀기기 방법이 동물성 지방이나 콜레스테롤의 섭취를 줄이는데 효과적이라고 생각되었으나 기호적인 가치 등을 고려한 더 많은 연구가 필요하다고 생각한다.

• 한국축산식품학회지
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• 제35권4호
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• pp.494-501
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• 2015

The aim of this study was to examine the effectiveness of pre-cooking conditions on the quality characteristics of ready-to-eat (RTE) Samgyetang. Raw chickens were steamed under the different conditions of 50℃/30 min (T1), 65℃/30 min (T2), 85℃/30 min (T3), and 90℃/10 min (T4) prior to retorting at 120℃ for 65 min. The results showed that pre-cooking conditions in all treated samples could reduce fat contents in breast and leg meats by 8.5-11.7％ and 10.0-11.0％ compared to the control, even though there were no significant differences among treatments (p>0.05). The L* and b* values of breast and leg meats treated with the higher temperature and longer time conditions were significantly higher than the control (p<0.05), while a* values tended to decrease despite of not to a significant extent (p>0.05). Moreover, apparent viscosity and water soluble protein showed insignificant differences (p>0.05) among the samples as a result of the retorting process, which might have more negative influences on the quality. T2 samples obtained significantly the highest average Quantitative Descriptive Analysis (QDA) score and transmittance value, representing the most clear broth among the samples, compared to the control. On the other hand, T3 showed the highest cooking loss among the treatments and the lowest QDA scores among the samples. In conclusion, pre-cooking treatment prior to retorting in manufacturing Samgyetang is a plausible way to reduce its fat content. A pre-cooking condition at either 65℃ for 30 min, or 90℃ for 10 min are recommended for producing Samgyetang with optimum quality.

• 펄프종이기술
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• 제32권4호
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• pp.66-73
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• 2000

Alkaline sulfite-anthraquinone(AS-AQ) cooking process has been applied to unground pine bark. The properties of the spent liquor such as molecular weight distributions, sulfonic equivalent weights, degree of sulfonation, phenolic hydroxyl groups and kaolin dispersing ability have been investigated to evaluate the possibility of using this liquor as concrete additives or binders. In the case of ground bark meal, more than 90% delignification was achieved at the optimal cooking conditions. However, applying these conditions on unground bark the delignification was slightly retarded. The decrease in the degree of delignification may be attributed to less penetration and diffusion of chemicals during the cooking of the bark. Increasing the cooking temperature only by $5^{\circ}C$ improved the delignification of the bark and about 90% delignification can be achieved. These results indicate that bark can be used successfully during AS-AQ cooking without any mechanical or physical pretreatment. The properties of lignin or polyphenol sulfonates in the spent liquor after AS-AQ cooking of the bark were compared with Sunflo-R, which is commercial lignosulfonate(CLS) prepared from wood. The weight average molecular weights(Mws) estimated by gel-filteration chromatography was found to be ranging from 1,200~1,800. These are considerably lower than those in CLS. Lignin or polyphenol sulfonates in the spent liquor of bark and CLS have similar degree of sulfonation, but the phenolic hydroxyl group was 1.8 times higher than CLS. Moreover, the dispersing abilities of the spent liquors were better than that of CLS, especially after 0.1% addition to kaolin suspension.

• 한국축산식품학회지
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• 제36권1호
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• pp.23-28
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• 2016

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

• 대한지역사회작업치료학회지
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• 제8권3호
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• pp.59-67
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• 2018

목적 : 본 연구는 작업에 기반을 둔 집단 요리활동 프로그램이 지역아동센터 비장애 아동의 실행기능에 미치는 효과를 알아보고자 하였다. 연구방법 : 지역아동센터를 이용하는 만 6~9세 아동 6명이 2017년 7월부터 2017년 8월까지 본 연구에 참여하였다. 본 연구는 단일 집단 사전-사후 설계로, 지역아동센터 아동들을 대상으로 집단 요리활동 프로그램을 진행하였다. 중재 전 후에 스트룹 아동 색상-단어 검사(STROOP Color and Word Test), 아동 색 선로 검사(Children's Color Trails Test), 운동처리기술평가(Assessment of Motor and Process Skills)를 사용하여 아동들의 실행기능을 평가하여 프로그램의 효과를 측정하였다. 결과 : 중재 전과 비교하여 중재 후 스트룹 아동 색상-단어 검사와 운동처리기술평가의 처리기술 점수가 통계적으로 유의하게 향상되었다(p<.05). 아동 색 선로 검사에 있어 중재 전 점수와 중재 후 점수 간에 통계적으로 유의한 차이가 나타나지 않았다(p>.05). 결론 : 본 연구는 지역아동센터 비장애 아동을 대상으로 한 집단 요리활동 프로그램 중재가 인지적 억제 실행기능과 수행 실행기능에 효과가 있음을 제시하였다. 본 연구는 작업에 기반을 둔 중재 접근이 지역사회의 다양한 대상들에게 적용될 수 있음을 시사한다.

• 한국식품영양학회지
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• 제24권4호
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• pp.589-601
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• 2011

The purpose of this study was to investigate changes in the cooking process of $Pat-juk$(red beans porridge), $Jat-juk$(pine-nut porridge) and $Tarak-juk$(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for $Pat-juk$ was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. $Hangukeumat$(1987) suggested the method for obtaining optimum color for $Pat-juk$. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For $Jat-juk$, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. $Jat-juk$ can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of $Tarak-juk$ were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. $Tarak-juk$ can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.

• 한국학교ㆍ지역보건교육학회지
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• 제8권2호
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• pp.79-95
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• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.

• 한국식품조리과학회지
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• 제31권3호
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• pp.360-369
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• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• 한국식품과학회지
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• 제10권1호
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• pp.52-56
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• 1978

쌀의 취반에 대한 기작을 아끼바레(도정도,50%,70% 및 90%)를 이용하여 연구하였다. 취반(취반온도 $90^{\circ}-120^{\circ}C$)후 밥알의 hardness는 Texturometer로 측정하였다. 취반속도는 1차 반응의 식으로 표시될 수 있었으며, 취반온도 $90^{\circ}-120^{\circ}C$사이의 온도 계수는 2 이었다. 취반의 활성화 에너지는 $100^{\circ}C$이하에서는 약 17,000cal/mole, $100^{\circ}C$ 이상에서는 약 9,000cal/mole이었다. 쌀의 도정도 및 쌀의 취반전 침지시간은 활성화 에너지에 영향을 주지 않았으나, 반응속도 상수는 도정도가 높아질수록 증가하였고 취반시간은 반대로 감소하였다. 쌀의 취반과정은 다음의 두 기작으로 설명할 수 있었다. 즉 취반온도는 $100^{\circ}C$이하에서는 쌀의 성분 및 물에 의한 화학반응이, 취반온도 $100^{\circ}C$이상에서는 취반된 부분으로부터 취반되지 않은 부분(즉 반응이 진행되고 있는 부분)으로의 물의 확산속도가 취반속도를 제한하였다.