• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.167-171
• /
• 1998

Bulkogi(roast beef) seasoning stored without cap at 5$^{\circ}C$ and 23$^{\circ}C$ and within capped boule at 5$^{\circ}C$, 23$^{\circ}C$, 38$^{\circ}C$, 48$^{\circ}C$ and heat cycling(38$^{\circ}C$-1 week and 5$^{\circ}C$-1 week) and investigated sensory quality, pH, VBN, amino-N, surface color, and viable cell counts during 6 month storage. Nonpackaged Bulkogi seasoning was deteriorated by molds after 2 weeks at 23$^{\circ}C$ but did not showed any significant quality changes at 5$^{\circ}C$ for 1 month. Sensory scores of packaged sample rapidly declined with the temperature increase but chemical criteria was not significantly changed depending on temperature and storage time. Correlations between sensory scores and chemical parameters was not found, but sensory scores on color was correlated with lightness(L. value) of surface color(r=0.899). Heat cycle storage resulted in similar changes in quality to 38$^{\circ}C$ storage. Ql0 values calculated by sensory evaluation results as a quality index was 6, and the shelf-life of packaged Bulkogi seasoning was predicted 88 months at 23$^{\circ}C$.

• KSBB Journal
• /
• v.8 no.5
• /
• pp.431-437
• /
• 1993

Active carbon which has the smallest bulk and wet density was found as the best support media among 4 different kinds of materials(celite, natural zeolite, Pusuk stone, active carbon) to make a proper fluidized-bed with small energy consumption. Its minimum and optimum fluidization velocity were found as 0.03cm/sec and 0.25cm/sec, respectively. As organic loading rate for methane fermentation was increased, CODcr removal efficiencies of all the media were decreased. But, CODcr, removal efficiencies of active carbon was maintained more than 90% in this experimental range of the organic loading rate. Larger amount of microorganism was adsorbed on the active carbon which has very high specific surface area. At the organic loading rate of 16g CODcr,/l day, its adsorbed cell mass was 157mg/g. Comparing natural zeolite with roast celite, adsorbed cell mass did not increase in proportion to specific surface area of the media. Even though roast celite has the same specific surface area as the Pusuk stone, its organic removal ability was superior to that of the Pusuk stone, which explains that the relatively great surface roughness and the positive surface charge are important for cell adsorption. It was concluded that the support media for anaerobic fluidized reactor should have small wet density and small fuidization velocity, if possible, in order to increase cell adsorption by reducing the fluid shear stress.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.5
• /
• pp.752-757
• /
• 2000

Response surface methodology was used to optimized soaking and roasting conditions and monitor organoleptic properties of roasted Platycodon grandiflorum tea. In soaking and roasting processes based on the central composite design with variations in threonine/sucrose concentration for soaking of Platycodon grandiflorum, roasting temperature and roasting time, coefficients of determination ($R^2$) of the models were above 0.86(p<0.05) in organoleptic properties. The maximum conditions predicted for each corresponding organoleptic properties of roasted Platycodon grandiflorum tea were 1.64% threonine concentration, 137.83$^{\circ}C$ and 27.76 min in aroma, 1.46% threonine concentration, 136.1$0^{\circ}C$ and 25.19 min in taste, and 1.39% threonine concentration, 136.44$^{\circ}C$ and 29.05 min in overall flavour. The optimum condition ranges for organoleptic properties of roasted Platycodon grandiflorum tea were soaking in 1.40~1.64% threonine concentration, and roasting at 136.10~137.9$0^{\circ}C$ for 25.19~29.00 min.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.5
• /
• pp.831-838
• /
• 1996

This study was undertaken in order to elucidate the effects of raw, roast and steamed buckwheat on fecal protein, Pancreas weight, the activities of $\alpha-amylase,$ chymotrypsin and lipase 91 the pancreas, and $\alpha-amylase,$ chymotrypsin and trypsin activities of the feces in streptozotocin-induced diabetic rats. Fecal proteins of raw, roast and steamed buckwheat diabetic groups were increased up to 99%, 91%, 103%, respectively compared to those of the diabetic control group. Feeding of buckwheat diet increased pancreas weight, especially raw buckwheat diabetic group(p<0.05). Pancreatic chymo-trypsin activity was decreased in buckwheat diabetic groups compared to diabetic control group, wheres any significant difference was observed in $\alpha-amylase$ and lipase activities. Fecal chymotrypsin activi-ty was significantly increased in all buckwheat diabetic groups. Fecal trypsin activity was increased in roast buckwheat diabetic groups compared to diabetic control group and fecal $\alpha-amylase$ activity in buckwheat diabetic group was not significantly different. These results suggest that feeding of buckwheat diet enhances the impaired exocrine pancreatic function of diabetic rat.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.144-154
• /
• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.

• Journal of the Korean Dietetic Association
• /
• v.25 no.1
• /
• pp.1-16
• /
• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.2
• /
• pp.101-110
• /
• 2000

This study was carried out to investigate the consumer recognition and consumption of Misitgaru(the traditional powder of roast grain). Data were collected from the 605 housewives(average age, 42.9 years old) residing in Chonbuk area by the self-administered questionnaire. The results from this study were as follows. The respondants were generally concerned regarding Misitgaru as a between-meal snack(33%). And there were recognition on Misitgaru as a weaning food(17%), health food(16%), and substitute food(14%). Of the respondants, good consumers of the Misitgaru were high ratio in age below 30 years old and in number of family member between 6 to 7. Among the demographic variables, age, educational level and housing form especially affected the purchasing place and educational level affected the kinds of mixing cereals. The higher the educational level, the more the kinds of mixing cereals. The methods of storage were significantly different according to age and income level. The older in age and higher in income level, the higher the storage at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.5
• /
• pp.735-740
• /
• 2014

The study investigated the roast color formation properties of ginseng upon soaking in threonine/sucrose solution followed by roasting. To determine operational parameters, including threonine concentration ($X_1$, 0.1~0.9%), sucrose concentration ($X_2$, 1.0~3.0%), and roasting temperature ($X_3$, $130{\sim}170^{\circ}C$), response surface methodology was applied to monitor color properties, including brown color intensity, Hunter's colors, and organoleptic color. Coefficients of determinations ($R^2$) of the models were above 0.8758 (P<0.05) in terms of brown color intensity and Hunter's color parameters. Brown color intensity of roasted ginseng extract was maximized in 0.70% threonine and 2.32% sucrose soaking solution under roasting conditions of 25 min at $166.03^{\circ}C$. a values of roasted ginseng were maximized in 0.74% threonine and 2.19% sucrose soaking solution under roasting conditions of $165.40^{\circ}C$. b values of roasted ginseng were maximized in 0.61% threonine and 2.28% sucrose soaking solution under roasting conditions of $159.16^{\circ}C$. The maximum organoleptic color score of roasted ginseng extract was 7.27 in 0.53% threonine and 1.01% sucrose soaking solution under roasting conditions of $146.96^{\circ}C$.

• 한국약용작물학회:학술대회논문집
• /
• 2007.11a
• /
• pp.301.2-301.2
• /
• 2007

• Korean journal of food and cookery science
• /
• v.10 no.2
• /
• pp.111-120
• /
• 1994

본 실험은 4가지의 다른 무게를 가진 고기(0.1kg,0.5kg, 1kg, 1.5kg)를, 3가지의 다른 출력의 전자파(40%, 60%, 100%)로 조리시 나타나는 조리조건(오븐의 효율성, 대기시간, 대기시 상승온도)과 물리 화학적인변화(수분, 단백질, 지방, vit B$_1$,의 함량, 콜라겐의 용해도, 보수력, texture)를 관찰하였다. 고기의 무게가 증가할수록 전자렌지의 효율성은 낮아졌으며, 단위 무게당 조리시간은 고기의 무게가 증가할수록 길어졌다. 화학적 성분들에 있어서는 지방과 콜라겐의 용해도를 제외하고는 처리구간에 유의적인 차이를 보이지 않았다. 지방과 콜라겐의 용해도는 전자파의 출력차이에 의한 유의적인 차이는 나타나지 않았으나, 고기 무게가 증가할수록 지방의 함량의 증가와 콜라겐의 용해도는 증가하였다. Texture를 측정한 항목들에 대해서는 고기의 무게에 따른 유의적인 차이는 나타나지 않았으나 전자파의 출력에 의한 차이를 나타내었다.