• 대한영양사협회학술지
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• 제2권1호
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• 한국식품과학회지
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• 제7권3호
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• pp.135-140
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• 1975

약과(藥菓)에 사용(使用)되는 꿀중(中)에서 가장 좋은 꿀은 모밀꿀이었으며, 모밀꿀과 비슷한 꿀 대용(代用)의 Syrup을 만들어 본즉 다음과 같은 결과(結果)를 얻었다. 1. 설탕 40%, 물엿 20%, 물 40%의 비(比)로 하여 10분간(分間) 끓인 Syrup(A)과 설탕 20%, 포도당 20%, 물엿 20%, 물 40%의 비(比)로 하여 10분간(分間) 끓인 Syrup(C) 또는 15분간(分間) 끓인 Syrup(B)이 좋았다. 2. 반죽용(用) Syrup 으로는 A, B Syrup 이 좋았고 재어두기에는 C Syrup이 좋았다. A Syrup 을 약과(藥菓)반죽에 넣을때는 튀긴 즉시(?時) A Syrup에 재어두거나, 또는 튀겨낸 후(後) 냉각시켜 C Syrup 에 재어두는 것이 좋았고 B Syrup 을 반죽에 넣을 때는 튀겨낸 후(後) 냉각시켜 C Syrup 에 재어두는 것이 좋았다. 3. 모밀꿀로 반죽한 약과(藥菓)의 지방함량(脂肪含量)은 27.22%, A Syrup 으로 반죽한 약과(藥菓)는 23.05%, B Syrup 으로 반죽한 약과(藥菓)는 30.35%였다.

• 한국식생활문화학회지
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• 제33권6호
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.137-148
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• 2021

The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas fat content was significantly lower than that of the control (p < 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas the yellowness was significantly lower than that of the control (p < 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control (p < 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control (p < 0.05). The volatile compounds of dietary fiber treatments were decreased "tallowy" flavor and increased "buttery" and "milky" flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control (p < 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control (p < 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.

• 신재생에너지
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• 제18권3호
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• pp.23-31
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• 2022

This study evaluated the potential of coffee waste (CW) and used frying oil (UFO) as an additive in the production of pitch pine (PIP) and Mongolian oak (MOK) pellets. Ash contents obtained from CW and UFO were 0.5% and <0.1%, respectively. The calorific values of UFO (31.4 MJ/kg) and CW (26.3 MJ/kg) are higher than PIP (20.6 MJ/kg) and MOK (19.1 MJ/kg). For pellets fabricated using a pilot-scale flat-die pellet mill, regardless of fabricating conditions, moisture content (MC) and bulk density of PIP and MOK pellets satisfied the A1 wood pellet standard for residential and small-scale commercial uses, as designated by the National Institute of Forest Science (NIFOS) of the Republic of Korea. When CW was used as an additive, durability of PIP pellets made with 12%-MC sawdust and MOK pellets increased. The optimal conditions for producing PIP and MOK pellets could be by adding 20 mesh CW as an additive and the using of 12%-MC sawdust. However, durability of PIP pellets and ash content MOK pellets did not satisfy the A1 wood pellet standard of NIFOS. Thus, further research is needed to improve the properties of wood pellets with additives.

• 한국식생활문화학회지
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• 제37권1호
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• pp.47-60
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• 2022

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B₁, B₂, B₃, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

• 한국식생활문화학회지
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• 제24권5호
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• 한국식품과학회지
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• 제15권1호
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• pp.77-89
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• 1983

국산(國産) 미강유(米糠油)의 성상(性狀)과 튀김적성(適性)을 조사(調査)하기 위하여 여러 가지 물리화학적(物理化學的) 실험(實驗)을 한 결과(結果) 다음과 같은 결론(結論)을 얻었다. 1) Gas chromatography에 의한 국산(國産) 미강유(米糠油)의 지방산조성(脂肪酸組成)을 조사(調査)한 결과(結果), 즉(卽) 보고(報告)된 바와 같고 외국미강유(外國米糠油) 지방산조성(脂肪酸組成)과도 비슷한 수치임을 알 수 있었다. 또한 TLC, column chromatography 및 high performance liquid chromatography 분석법(分析法)에 의하여 국산(國産) 미강유(米糠油)의 mono-, di-, 및 triglyceride 함량(含量)을 측정(測定)한 결과(結果), monoglyceride $1{\sim}4%$, diglyceride $20{\sim}30%$, triglyceride $66{\sim}80%$로서 일반(一般) 식용유(食用油)와는 전연(全然) 다른 glyceride조성(組成)을 나타내었다. 2) 국산(國産) 미강유(米糠油)는 monoglyceride 및 diglyceride 함량(含量)이 많기 때문에 비중(比重) 및 수용해도(水溶解度)는 높은 값을 나타냈으나, 튀김적성(適性)에서 산(酸)값, 색상(色相), 석유(石油)에테르 불용성산화산(不溶性酸化酸), 발연도(發煙度) 등에 큰 영향(影響)을 끼치는 인자(因子)는 아니었다. 3) 국산(國産) 미강유(米糠油)는 지방산조성(脂肪酸組成) 분석결과(分析結果), 불포화도(不飽和度)가 높은 리놀레산 함량(含量)이 적기 때문에 튀김실험(實驗)에서 안정(安定)된 기름으로 평가(評價)할 수 있으며 대두유(大豆油)의 경우는 역시 중합(重合)이 쉽게 일어나는 결과(結果)를 얻었다. 4) 국산(國産) 미강유(米糠油)가 튀김적성(適性)에서 발연도(發煙度)가 낮고, 거품이 심(甚)하게 일어나며, 점도상승(粘度上昇)이 일어나는 현상(現象)은 미강유(米糠油) 중(中)에 함유(含有)된 불순물(不純物)로 인(因)한 것으로서, monoglyceride 및 diglyceride의 영향(影響)은 적은 것으로 나타났다. 5) 거품이 심(甚)하고, 발연도(發煙度)가 낮은 기름에서는 튀김물의 맛과 외관(外觀)에 나쁜 영향(影響)이 나타났는데, 이는 기름 중(中)에 있는 여러 가지 불순물(不純物)로 인(因)한 것이었다.

• 한국식품영양학회지
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• 제25권4호
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• pp.1081-1085
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• 2012

본 연구에서는 수문사설에 수록된 '사삼병'의 제조법 및 기호성을 개선하기 위하여 전처리 조건과 튀김온도에 따른 품질특성을 비교 분석하였다. 거피한 더덕을 2 mm 두께로 펴고 찹쌀가루를 묻히고, 상온에서 0, 30 min간 예비건조한 후 $160^{\circ}C$에서 1 min, $180^{\circ}C$에서 40 sec간 각각 튀겼을 때, 예비 건조 시 조지방 함량 및 경도는 유의적으로 높았고, 튀김 온도에 따른 차이는 크게 나타나지 않았다. 예비건조 후 튀김 처리 시 예비건조 전에 비해 관능특성이 전반적으로 높게 평가되었다. 수침시간에 따른 사삼병의 조지방 함량 및 경도는 감소하는 경향을 보였고, 색도는 큰 차이를 보이지 않았으며, 외관, 색, 향미, 질감 및 전반적인 기호도 등의 관능특성도 유의적인 차이가 없는 것으로 나타났다. 이상의 결과로부터 30 min간 예비건조 후 $160^{\circ}C$에서 1 min간 튀김 처리 시 사삼병의 관능특성이 양호한 것으로 나타났다.

• 생명과학회지
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• 제29권12호
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• pp.1364-1370
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• 2019

돌산갓 분말을 첨가한 튀김반죽의 항산화 활성, sinigrin함량 및 관능검사를 측정하였다. 돌산갓 분말을 첨가하지 않은 대조군과 돌산갓 분말을 0.03 g (S-1), 0.02 g (S-2), 0.06 g (S-3)과 돌산갓 분말0.3g에 고추 가루의 첨가량을 달리하여(S-4, 5, 6, 7) 튀김반죽을 만들었다. 튀김반죽의 산가와 과산화물가는 S-4와 S-5에서 낮은 값을 나타냈다. 총 폴리페놀함량은 대조군에서 190.97 mg GAE/g, S-4에서 721.17 mg GAE/g, 총 플라보노이드 함량은 S-6에서 67.82 mg QE/g으로 대조군보다 높은 함량을 나타냈다. 전자공여능, ABTS 라디컬 소거능과 FRAP로 측정한 항산화 활성은 돌산갓 분말 첨가량이 증가될수록 항산화 활성도 증가함을 나타냈다. 또한 sinigrin 함량은 대조군을 제외하고 S-1, 2, 3보다 S-4, 5, 6, 7에서 높게 나타났으며, S-4, 5, 6, 7은 서로 유의적인 차이는 없었다. 관능검사는 색, 향, 맛, 촉감과 전반적인 기호도는 S-4와 S-5에서 유의적으로 높았으며, 나머지 시료들은 유의적 차이가 없었다. 이로 보아 튀김반죽에 돌산갓 분말의 첨가는 튀김반죽의 항산화 활성을 증가시킴으로써 제품의 저장성과 품질향상에 효과적일 것으로 예상된다.