• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.425-431
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• 2019

Selected leafy vegetables, widely used for Korean Namul dishes, were heat-treated in different ways and their folate retention was investigated. The Lactobacillus casei method was applied for folate estimation and validated to ensure reliability of analytical data. The folate content in Namul highly varied, from 29.7 to $293.4{\mu}g/100g$, depending on the heating methods and the types of vegetables. Most of the Namul variants showed increased folate content on heat treatment. Frying yielded higher folate retention than the other cooking methods (blanching, steaming, baking, and panfrying), and pig weed showed the highest folate retention (3.3 times, $293.4{\mu}g/100g$). L. casei assay for folate estimation showed 95.7% recovery and relative standard deviations less than 2% for both reproducibility and repeatability, indicating good accuracy and precision. Quality of the folate assay was assured by monitoring a quality control chart and a proficiency test (z-score= -0.1) during the entire of study.

• Herbal Formula Science
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• v.26 no.4
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• pp.295-306
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• 2018

Schisandra chinensis (SC) and Lycium chinense (LC) were widely distributed in Asia and the fruit has been used traditionally for medicinal herbs. The processing method was solid-state fermentation using Aspergillus oryzae for 48 h after stir-frying treatment at $220^{\circ}C$ for 12 min. In this study, in vitro the anti-inflammatory effect and in vivo hangover reduction were compared to unprocessed SC and LC water extract. Anti-inflammatory effects have been evaluated in pro-inflammatory mediators which were secreted by lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. Nitric oxide (NO) was determined using Griess reaction. Proinflammatory cytokines such as tumor necrosis factor $(TNF)-{\alpha}$ and interleukin $(IL)-1{\beta}$ were measured by enzyme-linked immunosorbent assays (ELISA). Alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities were compared to processed SC or LC and mixtures thereof (1:1). In vivo study was compared to hangover relief in alcohol-fed mice. After administering a mixture of SC and LC (300 mg/kg) water extract (1:1), mice were fed 3 g/kg of ethanol. Serum was collected at 1, 3, and 5 h intervals to analyze ethanol and acetaldehyde levels using a colorimetric assay kit. The processed SC and LC water extracts compared to raw materials significantly inhibited LPS-induced NO and inflammatory cytokine production in RAW 264.7 cells. The results of the hangover mouse model are also consistent with anti-inflammatory effects. These results suggest that processed SC and LC extracts may be functional materials for the treatment of inflammation and hangover.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.641-648
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• 2020

The objective of this study was to optimize the mixing ratio of mixed bean protein concentrate (MBPC) and to improve the quality of sausage analogues. Soybean (Glycine max MERR), mung bean (Phaseolus radiatus L.), red bean [Vigna angularis (Wild.)], and pea (Pisum sativum L.) were mixed and processed to produce a MBPC, which was used to make a sausage analogue. The protein, moisture, and carbohydrate content were significantly (p<0.05) different among the samples. A significant (p<0.05) improvement was observed in textural properties (hardness, gumminess, and chewiness), cooking loss, frying loss, and emulsion stability of the sausage analogue. This study suggested the possibility of attaining high-quality sausage analogues and partial sausage analogues using MBPC, which could serve as a potential ingredient in meat analogues.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.476-482
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• 2023

This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.286-305
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• 2013

The purpose of this study was to investigate the recognition and satisfaction with the menu quality of food services in an immigration detention center. The survey was conducted from January 22, 2010 to April 22, 2010 by questionnaires. A survey with 265 respondents was conducted and data analyzed by the SAS Program. In analyzing leftovers, the most common was kimchi (37.61%), followed by breads (21.52%), and beans/bean curd (17.99%). The common cause for leftover were undesirable taste (31.84%), sickness or a lack of desire for eating (19.85%). In terms of cooking methods, stir-frying, broiling, and frying were highly preferred to steaming, boiling, and salting. In the analysis of preferences in the taste and satisfaction of food service, there were significant differences in hot, sour, bitter, and light tastes (p<0.05, p<0.01, p<0.001). Satisfaction was low with hot and light tastes, whereas sour and the bitter tastes showed a high degree of satisfaction. In the opinions for quality improvement, most immigrants wanted a tastier food supply (58.69%), a diverse food supply (40.54%), and clean utensils (36.68%). In the analysis of the gap between importance and performance, food taste, variety, and sanitation were recognized as poorly performed, causing major dissatisfaction with the food. The overall satisfaction score was 'average' (3 points out of 5 points) with 3.26 points. The satisfaction score showed insignificant difference depending on religions and duration of stay in Korea, but showed significant differences depending on nationality (p<0.001).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.290-307
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• 2011

Acrolein is highly toxic and may be formed from carbohydrates, vegetable oils, animal fats and amino acids during heating of food. In the present study, we investigated adults' intake level of cooked meat using high temperature cooking method such as pan frying or grilling directly over an open flame and indirect fire using pan. The 925 adults (438 men and 487 women) participated in this nationwide survey. According to the result of frequency intake of cooked meat at high temperature, the most frequently consumed cooked meat at high temperature was fried chicken, followed by indirect cooking-samgeybsal and directly grilled fish and mackerel pike among twenty five kinds of cooked meats and foods, which were eaten more than three times per month. The woman consumed direct grilled fish and mackerel pike more than three times per month, while the man consumed samgeybsal, pork cutlet, and fried chicken once per week. The order of total intake amount of cooked meat per adult for a year is 10.3 kg of fried chicken (man 13.1 kg, woman 8.04 kg), 6.7 kg of samgeybsal (man 9.4 kg, woman 4.7 kg) and 5.1 kg of jeyukbockeum (man 7.0 kg, woman 3.6 kg). The results of present study suggest that adult must realize the risk of consuming cooked meat at high temperature and the need for education for proper dietary habit to prevent geriatric diseases.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.47-56
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• 2000

The purpose of this study was to develop a drying method of Gangjung. a traditional Korean snack, thus to reduce the drying time and to improve the quality of Gangjung. Two drying methods, hot air drying and far infrared ray drying were used by changing conditions such as air velocity(0.4, 1.2, 1.6 m/s), temperature(40, 50, 60$\^{C}$), and aging. Optimal moisture content of dried Gangjung pellet was 17% which was proper for frying. Cracks appeared on the surface of Gangjung pellet at lower levels of moisture content. Far infrared ray drying saved drying time about 20%. Both hot air drying and far infrared ray drying at 0.4 m/s of air velocity tended to show better quality of Gangjung than those dried at higher air velocities. The expansion volume and texture of Gangjung drying at 40$\^{C}$ was better than other temperature conditions, regardless of drying methods. Quality of Gangjung, dried at single stage without aging, was superior to those dried at double stage including aging process. Moreover, single stage drying save the drying time at least 24 hr. Gangjung dried at high temperature became hard and less brittle in sensory evaluation. In image analysis, air cell distribution in inner structure of Gangjung became uniform and fine as drying temperature decreased to 40$\^{C}$. Overall, Gangjung made of Gangjung pellet by the use of far infrared ray drying at 40$\^{C}$ without aging, showed the best quality in terms of physical and sensory properties.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.7
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• pp.694-699
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• 2008

Considering the severe regulation associated with sludge treatment such as direct landfill and ocean dumping, there is no doubt in that an advanced study for the proper treatment of sludge is urgently needed in near feature. As one of viable method for sludge treatment, fry-drying of sludge by waste oil has been investigated in this study. The fundamental mechanism of this drying method lies in the phenomenon of rapid moisture escape in the sludge pore toward oil media. This is caused by the severe pressure gradient formed by the rapid oil heating between sludge and oil. As part of research effort of fry-drying using waste oil, a series of basic study has been made experimentally to obtain typical drying curves as function of important parameters such as drying temperature, drying time, oil type and geometrical shape of sludge formed. Based on this study, a number of useful conclusion can be drawn as following. The fry-drying method by oil immersion was found quite effective in the removal efficiency of sludge moisture, in general, the moisture content decreases significantly after 10 minutes and the whole moisture content was less than 5% after 14 minutes regardless of the drying temperature. The increase of oil temperature up to 140$^{\circ}C$ favors significantly for the removal of moisture but there was no visible difference above 140$^{\circ}C$. As expected, the decrease of diameter in sludge was efficient in drying due to the increased surface area per unit volume. Further, the effect of oil property by the change of oil type was noted. To be specific, for the case of engine oil the efficiency was found to be remarkably delayed in moisture evaporation compared with that of vegetable oil due to the increased viscosity of engine oil. It produced a result of increasing the evaporation of moisture largely relatively high in the drying temperature over 140$^{\circ}C$ compared with the drying temperature 120$^{\circ}C$ drying temperature as the drying time passed. Accordingly, the drying temperature is considered desirable as keeping over 140$^{\circ}C$ regardless of a sort of used oil.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.75-85
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• 1988

This survey was conducted to investigate about purchasing, use and management of cooking oil, and the intake amounts of each food and fats & oils from each food on 296 housewives in a big city, medium and small city, farming village, fishing village, and mountain village from June 5 to July 20 in 1987. The percentage and $x^2$-test were used in data analysis and the arithmetic mean of the gross intake divided by the total subjects gave the intake amounts per capita per day. The results of this study are as following; 1. Purchasing and keeping of cooking oil. The reading ratio of label in purchasing cooking oil was high among housewives of cities and highly educated housewives. There were dissatisfactions about quality (46.7%), price (33.7%), and packing (19.5%) after purchasing cooking oil. Cooking oil was being kept mainly in glasses (64.7%) or in synthetic plastics (31.5%), and also in dark & cool places. 2. Use and refining of cooking oil. More housewives (70.6%) kept cooking oil used once in a different container after filtering. The housewives re-using used oil after adding new oil to it were only 30.0%. There were a lot of housewives frying foods twice or three times in the same oil. 3. Intake of fats & oils and foods containing fats & oils. Average intake amounts of food containing fats & oils per person per day was 6.85g in fats & oils, 42.96g in meat & its products, 95.13g in fishes & shellfishes, 22.89g in eggs, 60.69g in legumes & its products, 61.00g in milk & milk products, 4.22g in seeds & nuts, and 9.36g in instant noodles. Average intake amounts of fats & oils per person per day taken from these foods was 6.4g from fats & oils, 2.3g from meat & its products, 4.3g from fishes & shellfishes, 2.7g from eggs, 3.0g from legumes & its products, 2.5g from milk & milk products, 1.8g from seeds & nuts, and 1.7g from instant noodles.