• Journal of the Korean Society of Food Culture
• /
• v.19 no.2
• /
• pp.223-238
• /
• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• Journal of Food Hygiene and Safety
• /
• v.16 no.2
• /
• pp.145-151
• /
• 2001

EpoxidiBed soy bean oil (ESBO) is a plasticizer of PVC which is being widely used as a gaskets for the lid of glass jars including baby food. Using reverse mutation assay, chromosome aberration test and micronucleus test, ESBO were evaluated the mutagenicity. In the reverse mutation test, ESBO did not induced mutagenicity in Salmonella typhimurium TA98, TA100, TA1535, TA1537, TA102 with and without metabolic activation. In the chromosome aberration test using CHL cells, the results showed no increased structural and numerical aberrations in the concentration of sample producing cytotoxicity with and without metabolic activation. The in vivo induction of micronuclei was measured in polychromatic erythrocytes of bone marrow of young (3weeks old) and adult (6 weeks old) ddY mice of both sex. At 24 hours after treatment with ESBO 20, 10, 5, 2.5 g/B.W. kg/corn oil 10 ml by oral route animals were sacrificed and bone marrow cells were prepared for smear slides. The results showed no increased micronucleated polychromatic erythrocytes regardless of sex and age. It was concluded that water soluble ESBO did not show certain genotoxicity within our studies conducted.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.1
• /
• pp.55-61
• /
• 2000

Physicochemical and sensory characteristics of Yukwa(fried rice cookie) made by different processing condition were investigated to estabilish the optimum expansion of Yukwa. The expansion rate and crispness of Yukwa prepared by soaking waxy rice for 24 hours was satisfactory . Addition of 15% soy slurry gave better effect on increasing the expantion rate, crispiness and sensory preference than no addition of soy slurry . Yeast, Soju(distilled liquor) , Mackeali(rice wine, turbid) and Chunju(rice wine, clear) as expansion reagent were added to Yukwa prepration . Yeast and Mackeali among tested expansion reagent showed better expansion rate and lower hardness meausred by texturometer than Chunju. Yukwa added chungju showed more fine structure and lower expantion rate than others. Microwave puffed Yukwa was less expansion rate, but same level of crispiness and hardness compared with oil puffed. And no difference in sensory characteristics such as degree of crispiness and stickiness of microwave puffed and oil puffed.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 1995.11a
• /
• pp.118-118
• /
• 1995

• Korean Journal of Rural Living Science
• /
• v.6 no.1
• /
• pp.31-39
• /
• 1995

This study was performed to observe how soy protein and calcium in rats fed unsaturated fat-enriched diet affect the total lipid and cholesterol contents of blood and tissues male Sprague-Dawley rats weighing approximately 220g were fed four purified diets which contained 18% (w/w) corn oil, 1% (w/w) cholesterol, two sources of protein : casein or isolated soy protein (ISP) and two levels of dietary calcium : 0.1% or 1.0%, first for four weeks (Expt. 1) and second for eight weeks (Expt. 2). The contents of total lipid, cholesterol and triglyceride in blood, liver, heart and feces were determined. After four weeks feeding, the serum lipid and cholesterol concentration was not significantly different among the groups. After eight weeks feeding, these concentrations were significantly lower in ISP-High calcium group. The serum lipid concentration was influenced by dietary protein sources and calcium levels. These results indicated that the hypolipidemic effects of soy protein and high calcium intake were partly due to decrease in lipid absorption and these effects were not detected at 4 weeks feeding but 8 weeks feeding.

• Journal of Crop Science and Biotechnology
• /
• v.10 no.4
• /
• pp.201-210
• /
• 2007

Soybean [Glycine max(L.) Merr.] oil is versatile and used in many products. Modifying the fatty acid profile would make soy oil more functional in food and other products. The ideal oil with the most end uses would have saturates(palmitic + stearic acids) reduced from 15 to < 7%, oleic acid increased from 23 to > 55%, and linolenic acid reduced from 8 to < 3%. Reduced palmitic acid(16:0) is conditioned by three or more recessive alleles at the Fap locus. QTLs for reduced palmitic acid have mapped to linkage groups(LGs) A1, A2, B2, H, J, and L. Genes at the Fad locus control oleic acid content(18:1). Six QTLs($R^2$=4-25%) for increased 18:1 in N00-3350(50 to 60% 18:1) explained four to 25% of the phenotypic variation. M23, a Japanese mutant line with 40 to 50% 18:1 is controlled by a single recessive gene, ol. A candidate gene for FAD2-1A can be used in marker-assisted breeding for high 18:1 from M23. Low linolenic acid(18:3) is desirable in soy oil to reduce hydrogenation and trans-fat accumulation. Three independent recessive genes affecting omega-3 fatty acid desaturase enzyme activity are responsible for the lower 18:3 content in soybeans. Linolenic acid can be reduced from 8 to about 4, 2, and 1% from copies of one, two, or three genes, respectively. Using a candidate gene approach perfect markers for three microsomal omega-3 desaturase genes have been characterized and can readily be used in for marker assisted selection in breeding for low 18:3.

• Journal of the Korean Applied Science and Technology
• /
• v.30 no.1
• /
• pp.127-138
• /
• 2013

This study investigated the effects of feeding the broilers that are exposed to extreme heat stress (EHS, $33{\pm}2^{\circ}C$) with extreme heat stress diet (EHSD) containing adequate amount of soy oil and other nutrients on their growth performance. 500 broiler chickens (Ross 308) were randomized into five dietary treatment groups according to a randomized block design on the day they were hatched. Each group was further divided into four repeat pens with each repeat pen comprising 25 chickens. The five dietary treatment groups were: T1 (Normal ambient condition + basal diet (BD), T2 (EHS +BCD), T3 (EHS + extreme heat stress diet (EHSD) prepared from BD with tallow replaced with soy oil and containing molasses 2%), T4 (EHS + EHSD prepared from BD with tallow replaced with soy oil and containing molasses 2% and methionine and lysine of 1.5 times greater quantities than in BD), and T5 (EHS + EHSD prepared from BD with tallow replaced with soy oil and containing molasses 2%, methionine and lysine of 1.5 times greater quantities than in BD, and vitamin C 200 ppm) with inverse lighting. The body weight gain of the broilers increased significantly in T4 and T5 as compared with that in T1 and T2. Weights of the lymphoid organ, bursa of Fabricius, thymus, and spleen were similar between all groups. Serum concentrations of IgG, IgG and IgM were higher in T4 and T5 than inT1 and T2, but the corticosterone concentration decreased significantly in them. In T4 and T5, Lactobacillus in the cecum increased, but Escherichia, coliform, and total aerobic bacteria decreased rather significantly, compared with those in T1 and T2. Contents of acetic acid, propionic acid and total SCFA were significantly higher in T4 and T5 than in T1 and T2.

• Journal of Biosystems Engineering
• /
• v.37 no.6
• /
• pp.429-433
• /
• 2012

Purpose: While rapeseed oil, soy bean oil, palm oil and waste cooking oil are being used for biodiesel, the viscosity of them should be lowered for fuel. The most widely used method of decreasing the viscosity of vegetable oil is to convert the vegetable oil into fatty acid methyl ester but is too expensive. This experiment uses ultrasonic energy, instead of converting the vegetable oil into fatty acid methyl ester, to lower the viscosity of the waste cooking oil. Methods: For irradiation treatment, the sample in a beaker was irradiated with ultrasonic energy and the viscosity and temperature were measured with a viscometer. For heating treatment, the sample in a beaker was heated and the viscosity and temperature were measured with a viscometer. Kinematic viscosity was calculated by dividing absolute viscosity with density. Results: The kinematic viscosity of waste cooking oil and cooking oil are up to ten times as high as that of light oil at room temperature. However, the difference of two types of oil decreased by four times as the temperature increased over $83^{\circ}C$. When the viscosity by the treatment of ultrasonic energy irradiation was compared to one by the heating treatment to the waste cooking oil, the viscosity by the treatment of ultrasonic energy irradiation was lower by maximum of 22% and minimum of 12%, than one by the heating treatment. Conclusions: Ultrasonic energy irradiation lowered the viscosity more than the heating treatment did, and ultrasonic energy irradiation has an enormous effect on fuel reforming.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.5
• /
• pp.683-690
• /
• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.5
• /
• pp.710-714
• /
• 2003

This study was carried out to compare the effects of different plant oil sources on lipid metabolism of insulin dependent diabetic mice. Streptozotocin-induced (65 mg/kg B.W.) diabetic mice were fed four kinds of experimental diets with 20% lipid, which composed of 10% lard, and 10% soy bean oil (SBO), 10% rice germ oil (RGO), 10% rice brab oil (RBO) and 10% sesame oil (SSO) respectively, for 7 weeks. Diet intake, body weight, organs weights and lipids levels of serum, liver and feces were measured. There was no significant difference in diet intake and body weight among experimental groups. But the concentrations of serum triglyceride of RGO and RBO groups, and of serum total cholesterol of RGO and SSO groups were lower than those of the others. The hepatic total cholesterol level was the lowest in RGO group. The contents of total lipid and total cholesterol excreted in feces of RGO and RBO groups were higher than those of SBO and SSO groups. These results suggested that rice germ oil can effectively reduce serum triglyceride level and hepatic total cholesterol concentration of insulin dependent diabetic mice than rice bran oil, soy bean oil and sesame oil, and hypolipidemic effect of rice germ oil be due to increasing fecal lipid excretion. But we need to investigate the more detailed factors on lipid reducing effect in rice germ oil and rice bran oil.