• Korean journal of food and cookery science
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• v.6 no.1
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• pp.41-51
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• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• Journal of Korean Medicine for Obesity Research
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• v.21 no.2
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• pp.69-79
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• 2021

Objectives: This study aimed to compare the anti-obesity effects of raw and pickled garlic in vitro in 3T3-L1 preadipocytes. Methods: The pickled garlic samples comprised the following: garlic aged in vinegar (VG), garlic aged in soy sauce, and vinegar (1:1, v/v) (PG) and raw garlic (RG) as control. Hexane, butanol, and distilled water were used to prepare the fractions. The pancreatic lipase inhibitory activity was used as a measure of anti-obesity effects of the extracts. The lipid droplet accumulation and triglyceride content in the 3T3-L1 cells were measured using Oil red O staining and triglyceride assay kits, respectively. The adipogenesis related protein expression levels were analyzed using the kits and the western blot method. Results: The pancreatic lipase inhibitory activity of the garlic extracts (VG, PG, RG) was the highest in the butanol fraction, and the inhibitory effect was the highest in RG, followed by PG and VG. All garlic butanol extracts suppressed triglyceride accumulation in differentiated adipocytes (P<0.05) through the activation of cyclic adenosine monophosphate (AMP), AMP-activated protein kinase, carnitine palmitoyl transferase-1, and the inhibition of fatty acid synthase. Raw garlic extracts significantly inhibited the expression of proteins involved in adipogenesis as compared to pickled garlic. Conclusions: Raw garlic has the potential to be an effective natural material for reducing obesity compared to pickled garlic with vinegar or soy sauce.

• Journal of the Korean Applied Science and Technology
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• v.30 no.1
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• pp.78-87
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• 2013

In this study, the effect of extreme heat diet on growth performance, lymphoid organ, blood immunoglobulin and cecum microflora change in broilers exposed to continuous lighting and extreme heat stress (EHS) was studied. Broilers raised under normal environment temperature ($25^{\circ}C$ or extreme heat stress temperature ($33{\pm}2^{\circ}C$, and consumed chow diet (CD) or extreme heat stress diet (EHSD). Five hundred Ross 308 day-old commercial broilers were arranged in a completely randomized block design of 5 treatment groups with 4 repetitions (25 heads per repetition pen). The broilers were divided into: T1 (normal environment+CD), T2 (EHS+CD), T3 (EHS+EHSD in which the tallow in CD was substituted by soy oil and contained 5% molasses), T4 (EHS+EHSD in which the tallow in CD was substituted by soy oil and contained 5% molasses, and 1.5 times more methionine and lysine than CD), and T5 (EHS+EHSD in which the tallow in CD was substituted by soy oil, contained 5% molasses, 1.5 times more methionine and lysine than CD, and 300ppm of vitamin C). The EHS significantly reduced the body weight gain and feed intake. The blood immunoglobulin, bursa of Fabricius, thymus, and spleen weight were significantly reduced when broilers were exposed to EHS. Compared to the normal environment temperature group, the cecum Lactobacillus sp. was low in the EHS treatment group, while Escherichia sp., Salmonella sp. and total aerobic bacteria in the EHS treatment group were high. A statistically significant difference was acknowledged between the treatment groups.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.8
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• pp.1251-1257
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• 1999

Two experiments were conducted to determine the effects of roasting and extrusion on nutritional value of conventional and low-inhibitor soy beans for nurser-age pigs. In Exp. 1, 100 weaning pigs (7.5 kg average initial BW) were used in a 35-d growth assay to determine the effects of processing method (roasting in a Rast-A-Tron$^{TM}$ raster vs extrusion in an Insta-Pro$^{TM}$ extruder) on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments were 48% soybean meal with added soybean oil, +K roasted, +K extruded, -K roasted and -K extruded. All diets were formulated to contain 3.5 Mcal DE/kg, with 0.92% lysine for d 0 to 14 and 0.76% lysine for d 14 to 35 of the experiment. The lysine concentrations were 80% of NRC (1988) recommendations to accentuate difference in response to protein quality and lysine availability. For d 0 to 14, pigs fed extruded soybeans (+K and -K) had greater ADG (p<0.001), ADFI (p<0.09) and gain/feed (p<0.01) than pigs fed roasted soybeans. For d 14 to 35 and overall, the same effects were noted, i.e., pigs fed extruded soybeans had greater ADG, ADFI and gain/feed than pigs fed roasted soybeans (p<0.03). Also, pigs fed -K soybeans were more efficient (p<0.008) than pigs fed +K soybeans. In Exp. 2, 150 weanling pigs (7.0 kg average initial BW) were used in a 35-d growth assay. All diets were formulated to contain 3.5 Mcal DE/kg, with 1.25% lysine for d 0 to 14 and 1.10% lysine for d 14 to 35 of the experiment. The lysine concentrations were formulated to be in excess of NRC recommendation to determine if differences in nutritional value of the soybean preparations could be detected in protein-adequate diets. For d 0 to 14 (p<0.06), 14 to 35 (p<0.03) and 0 to 35 (p<0.02), pigs fed extruded soybeans had greater ADG and gain/feed than pigs fed roasted soybeans. Apparent digestibilities of DM, N and GE were greater for diets with extruded soybeans than diets with roasted soybeans and diets with soybean meal and soybean oil were intermediate. The response to extrusion processing was greater with -K than +K soybeans, with pigs fed extruded -K soybeans having the greatest growth performance and nutrient digestibilities and lowest skin-fold thickness of any treatment. In conclusion, extrusion yielded a full-fat soy product of greater nutritional value than roasting. Also, selection against genetic expression of the Kunitz trypsin inhibitor improved nutritional value of the resulting soybean preparations.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.347-356
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• 1989

In this study, the kinds of Dog Meat Cooking, the frequency of them, the ingredients, and the variation of recipes written in the books from 1670 to 1943 in Korea were studied. 1. There were 14 Dog Meat recipes in the literature. And the number dishes is 50. Among these, Jeung (steaming in seasoning:(蒸) had the highest frequency, 20(40%), which has played a main role. Kaeng or Tang (soup:(羹,湯) has appeared 12 times (24%) and Eikin koki dasi chinun bup (steaming twice), Kujang(steaming with white onions:((狗醬) 4 times (8%), respectively. 2. The number of sesonings was 22, the major ones according to the frequencies were oil and soy sauce(34.7%), sesame-seed powder(32.6%), pepper(30.4%), vinegar(30.4%), soy sauce (23.9%), red pepper powder(21.7%(, sesame-seed oil(19.5%), Mancho powder(19.5%), and Chuncho powder(19.5%). 3. Five ingradients were found, among which onion was most widely used(28.2%), Parsley(17.3%), Kyeyun(8.6%), leek(2.1%), and walnut(2.1%) have also appeared.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.745-752
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• 2007

This study examined the effects of different levels of evening primrose oil (EPO) on the accumulation of ${\gamma}$-fatty acids in broiler meat. Six hundred one-day-old male chicks (Ross strain) from commercial broilers were divided randomly into 6 groups${\times}$4 repeat pens. The broilers were fed experimental diets containing 4.0% tallow (control), 0.5% EPO, 0.7% mixed oil (EPO 70:soy bean oil 30), 1.5% EPO, 3.0% EPO or 4.0% EPO for two weeks of broiler finisher. There was a significant difference in body weight gain between the control and treatment groups except for the 0.5% EPO group (p<0.05). There was a significant difference in the percentage of thigh and breast weight against the carcass weight between control and treatment groups except for the 0.5% EPO group in the thigh and 0.5% EPO and 4.0% EPO groups in the breast weight (p<0.05). The saturated fatty acid levels of the skin and breast muscle lipid of the broilers fed diets containing EPO were significantly lower than that of the control group (p<0.05), while the level of unsaturated fatty acid was significantly higher than that of the control group (p<0.05). The ${\gamma}$-fatty acid (GLA, gamma.linolenic acid, 18:3n-6) level was particularly higher in the chicken meat lipids from the broilers fed EPO than in the control group (p<0.05). This shows that feeding EPO to chicks can produce novel functional broiler meat that is enriched in gamma-linolenic acid.

• Journal of East-West Nursing Research
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• v.3 no.1
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• pp.17-26
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• 1998

The purposes of this study were to identify the contents, frequency of use, and the rationales of folk remedies frequently used for first aid at home for stomachache, vomiting, strain, food poisoning, vaginal bleeding, or wounds of snake or dog bite, or bee sting. As the method of the study, data were collected by conducting a questionnaire of 185 persons, who filled it out or who were interviewed from May to August in 1998. The collected data was analyzed by using frequency and the rationales for the contents of the folk remedies were described base on literatures. The results were as follows,. 1. The folk remedies for stomachache in frequency order were 'warming the abdomen', 'rubbing the abdomen with a hand', or 'pricking a finger to bleed', which have the rationals. 2. The folk remedies for vomiting in frequency order are 'drinking water of watery radish' and 'pricking a finger to bleed', which have the rationales. 3. The folk remedies for strain in frequency order are 'soaking the affected area into cold water or applying an ice pack' and 'after soaking jasmine in water, making a dough with flour, and then attaching it on the affected area', which have the rationales, Additionally, although the frequencies are low, 'drinking brewed Achyranthis Radix' and 'applying brewed leaves and stalks of Sambuci Cortex' have the rationales. 4. The folk remedies for food poisoning in frequency order are 'drinking black beans and licorice brewed together' and 'eating mung beans', which have the scientific grounds. 5. The folk remedies for bloody discharge in frequency order are 'drinking brewed lotus root' and 'eating boiled chicken stuffed with root of bell-flower'. However, 'drinking brewed Thujae orientalis Folium' has the rationales. 6. The folk remedy for snake bite wounds that has the scientific grounds is 'sucking blood by a person without hurt in the mouth'. However, quite a lot of people apply alum or soy paste, which has no rationales. 7. The folk remedies for the bee sting in frequency order are 'after removing the sting, applying soy paste or sauce' and 'applying saliva'. No rationales for 'applying saliva' have been found. 8. The folk remedy for the dog bite wound that has the rationales is 'applying juice of leaves or stalks of Xanthii Fructus'. However, 85% of surveyed people use remedies that have no scientific grounds, such as 'applying burnt dog hair mixed with (sesame) oil' and 'applying soy paste or sauce'. Various materials are used in folk remedies for first aid treatment as shown above. Some of the folk remedies have the rationales since their medicinal actions have been found. However, the medicinal actions of the majority have not been found, but only known that they are effective, Especially for the materials except botanical drugs, they are used without knowing the effects since their components and pharmacognosies have not been described in any literature. The results of this research may be used for materials to educate the surveyed people or to consult them. Accordingly, the folk remedies that have the rationales are required to continue to study to find out the effects.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• Toxicological Research
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• v.31 no.3
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• pp.299-305
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• 2015

An HPLC analytical method was validated for the quantitative determination of biogenic amines in agricultural products. Four agricultural foods, including apple juice, Juk, corn oil and peanut butter, were selected as food matrices based on their water and fat contents (i.e., non-fatty liquid, non-fatty solid, fatty liquid and fatty solid, respectively). The precision, accuracy, recovery, limit of detection (LOD) and quantification (LOQ) were determined to test the validity of an HPLC procedure for the determination of biogenic amines, including tryptamine, ${\beta}$-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine, in each matrix. The LODs and LOQs for the biogenic amines were within the range of 0.01~0.10 mg/kg and 0.02~0.31 mg/kg, respectively. The relative standard deviation (RSD) of intraday for biogenic amine concentrations ranged from 1.86 to 5.95%, whereas the RSD of interday ranged from 2.08 to 5.96%. Of the matrices spiked with biogenic amines, corn oil with tyramine and Juk with putrescine exhibited the least accuracy of 84.85% and recovery rate of 89.63%, respectively, at the lowest concentration (10 mg/kg). Therefore, the validation results fulfilled AOAC criteria and recommendations. Subsequently, the method was applied to the analysis of biogenic amines in fermented agricultural products for a total dietary survey in Korea. Although the results revealed that Korean traditional soy sauce and Doenjang contained relatively high levels of histamine, the amounts are of no concern if these fermented agricultural products serve as condiments.