• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.11-16
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• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• 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.

• 한국식품조리과학회지
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• 제16권1호
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• pp.91-97
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• 2000

본 연구는 외국산 쌀과 국산 쌀의 취반 특성을 비교하기 위하여 수입 쌀 2종류(1998년도산 중국산 및 태국산)와 국산 쌀 2종류(1997년도산 및 1998년도산 추청)에 대하여 쌀 입자의 형태, 흡수특성, 일반 성분 및 색도, 점도특성, 취반특성, 텍스쳐특성, 관능특성 등을 조사하였다. 그 결과 태국산 쌀은 장립종으로서 흡수율이 낮고 amylose 함량, 호화 온도가 높았으며, 텍스쳐는 단단하고 찰기가 없어 취반 특성이 가장 떨어졌다. 1998년도산 국산 쌀의 취반 특성이 종합적으로 가장 뛰어났고, 중국산 쌀의 취반 특성은 1998년도산 국산 쌀보다는 약간 떨어졌지만 1997년도산 쌀보다는 조금 낫거나 비슷하였다.

• 한국식품과학회지
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• 제16권3호
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• pp.291-296
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• 1984

국내산 및 수입(輸入) 쇠고기의 지방질(脂肪質)을 분별정량(分別定最)하고 조리(調理)직후 및 조리후 저장(貯藏)중에 일어나는 지방질의 산패(酸敗)및 향미(香味)의 변화과정을 규명하였다. 곰국용과 로스구이용 원료육(原料肉), 조리육(調理肉), 저장육(貯藏肉)에 있어서 총지방질(總脂肪質)과 중성지방질(中性脂肪質)의 함량은 수입쇠고기보다 국내산 쇠고기에서 더 많았다. 조리 및 저장중 총지방질과 인지방질(燐脂肪質)의 함량은 일반적으로 감소하는 경향을 나타냈다. 쇠고기의 조리방법(調理方法)을 달리하여 관능검사(官能檢査)를 실시한 결과 곰국용 쇠고기와 로스구이용 쇠고기 모두 국내산과 수입육(輸入肉) 사이에 유의적(有意的)인 차이가 있었다. 기호척도(嗜好尺度)에 있어서는 로스구응한 쇠고기의 경우 유의적(有意的)인 차이가 없었으나 곰국의 경우 조리직후의 국내산 쇠고기와 저장후의 수입 쇠고기 사이에 유의적(有意的)인 차이가 있었다. 조리(調理)후 모든 시료의 TBA값은 완만한 증가를 보였으나 조리후 저장(貯藏)한 시료에서는 급격한 증가를 나타냈다. TBA값이 증가함에 따라 관능검사치(官能檢査値)는 감소하는 경향을 보였다.

• Journal of Biosystems Engineering
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• 제42권1호
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• pp.56-61
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• 2017

Purpose: High energy requirement and long cooking time are limiting consumption of pigeon pea (Cajanus cajan), a nutritious food. This study was performed to estimate energy and time demand by different methods of cooking pigeon pea. Methods: Pigeon pea (150 g) was soaked in 2.0 L of water at ambient temperature ($29{\pm} 2^{\circ}C$) to determine hydration behavior. Cooking experiments were conducted using aluminum and pressure-cooking pots. Efficiency of cooking was evaluated using four types of cooking appliances (kerosene, liquefied petroleum gas (LPG), electric, and charcoal stoves). Normal (continuous heating until the food was satisfactorily cooked) and control (controlling the energy input to closely match the actual energy required) cooking were conducted. Energy requirement and duration of cooking were determined using standard procedures. Results: Soaking increased moisture content from 11.99 to 30.01% in 90 min, while water absorption rate decreased with soaking duration. In cooking 150 g of pigeon pea using kerosene stove, presoaked normal pressure-pot cooking method consumed the least energy (10 800 kJ) and time (205 min), while unsoaked normal cooking consumed the highest energy (18 450 kJ) and time (336 min). Using LPG stove, unsoaked normal cooking method required the highest energy (52 470 kJ), while presoaked control pressure-pot required the least energy (14 405 kJ). For electric stove, the lowest energy (15 560 kJ) and shortest duration (105 min) were recorded during control cooking of presoaked sample in the pressure-pot. Conclusions: Control cooking was not practicable using charcoal stove. Generally, kerosene stove consumed the least energy, while electric stove was found to have the shortest duration of cooking.

• 한국식품영양학회지
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• 제21권4호
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• pp.463-469
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• 2008

To make of basic date for the progressive global brand of Korean rice, we compared with characteristics of Calrose and two Korean rice cultivar, Chucheongbyeo(medium-late maturing cultivar) and Odaebyeo(early-maturing cultivar). General characteristics of rice, pasting property of rice flour by Rapid visco Analyser, determination of optimal ratio of water to rice for cooking by electric and pressure cooker and eating quality(sensory evaluation) of Calrose with that of Korean rice cooked at the optimal cooking conditions were measured. One kernel length of Calrose, Chucheongbyeo and Odaebyeo were 6.00, 4.73 and 5.22 mm, respectively. Calrose showed higher viscosity(195 RVU) in all parameters than Korean rices(Chucheongbyeo 176 RVU, Odaebyeo 178 RVU), of which the values were similar. These data imply that the properties of starch of Calrose may be different from that of Korean rice. In general, it is agreed, in Korea and Japan, that the balance of hardness and stickiness of cooked rice is very important. However, stickiness and overall eating quality for cooked Calrose was significantly poorer than Korean rices. Cooked Calrose did not significantly different in hardness, stickiness and overall eating quality compared with those of Korean rices. Calrose cooked with the ratio of water to rice of 1.4 with electric cooker was less sticky than Korean rices and thus was poorer in eating quality compared with Korean counterparts. Calrose cooked with the ratio of water to rice of 1.3 with pressure cooker had the same eating quality with Korean rices.

• 대한가정학회지
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• 제18권1호
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• pp.53-66
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• 1980

One of the most pressing problems of the day in our household economy is the scientific improvement of meal management, which has direct bearings on the efficiency of housewives, domestic economy, and health care for the whole family. The concern of this paper is to investigate the current meal management situation in which more than three hundred housewives in Seoul find themselves, and to propose a tentative plan for its improvement. The result of the investigation is summarized as follows : 1) The number of families with old-fashioned kitchens forms a percentage of 30.3 ; only 4.3 percent of them have waterworks and drainage system. 2) The number of families equipped with cooking machines and utensils constitutes 51.2 percent ; that of those without cooking machines reaches the high percentage of 92.8. 3) The expense for daily meals amounts to 37.9 percent of the whole domestic expenses. the number of those who prepare daily meals without any planning comprises 78 percent. It is from habit that 60.5 percent of them make no workable plan for their meals. 4) The frequency of housewives doing daily marketing is comparatively high. 5) The time spent in preparing and clearing the table is 280.4 minutes a day on the average. 6) In preparing daily meals the low income bracket tends to keep expense as low as possible, while the high income bracket is chiefly concerned with taste. 7) The frequency of home cooking is on the increase as the housewives grow older, especially in the large families with housemaids. 8) In most cases housewives do the cooking for themselves; the high income brackets have housemaids do the cooking. The number of husbands who help their wives do kitchen work a small percentage of 10-14. 9) The simplification of kitchen work presupposes the simplification of the daily cooking, the improvement of the structure and equipment of the kitchen, and a good help of the whole family.

• 한국조리학회지
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• 제15권4호
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• pp.18-27
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• 2009

영귤을 일본 요리에 이용하는 연구를 위하여 영귤 착즙액과 영귤 초를 이용하여 소스 제조 및 구이 요리, 찜 요리, 냄비 요리, 튀김 요리 그리고, 초밥 생선회 등을 만들었다. 영귤즙의 일반 성분으로 수분, 지방, 단백질, 섬유질, 탄수화물 그리고 회분 등이 각각 91.5%, 0.21%, 0.62%, 0.23%, 5.32%, 0.25%로 나타났다. 산도는 5.09%, 당도는 7.4 $^{\circ}Brix$, pH는 3.02였다. 일본 요리에서 영귤즙을 이용한 요리와 영귤초를 이용한 야채드레싱, 그리고 생선요리의 폰즈, 와후 드레싱, 초밥초와 덴츠유 등에 적용시켜 가능성을 보았다. 영귤즙을 첨가한 13가지의 일본 요리 중에서 고등어구이, 바비큐, 도빙무시 등이 높은 관능 평가 점수를 받았다. 영귤 초간장에서는 가장 잘 어울리는 비율이 4(간장) : 3(영귤즙)이었다. 영귤즙은 거의 모든 일본 요리의 양념 재료로서의 이용이 가능하다. 현재 수입 레몬이나 라임 등의 대체품으로서 국내 제주산 영귤이 이용되어야 할 것이다.

• 한국식품조리과학회지
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• 제32권2호
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• 한국식품조리과학회지
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• 제27권6호
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• pp.713-721
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• 2011

Korean cabbage (Brassica campestris L.ssp.pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a rare series of secondary metabolites of amino acids called glucosinolates, as well as carotenoids, tocopherol, vitamin C and fibers. This study evaluated the effect of common cooking methods (boiling, microwaving, steaming and frying) on the phytochemical content (lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol), and total antioxidant capacity of Korean cabbages, determined by DPPH assay and ABTS assay. Boiling caused a decrease in carotenoids, lutein and tocopherols. Microwaving and steaming were relatively good cooking methods for maintaining lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol. The overall results of this study demonstrate that some domestic cooking procedures, specifically microwave and steaming, increased the bioaccessibility of carotenoids and tocopherol, highlighting the positive role of the nutritional properties of Korean cabbage.