• 한국식생활문화학회지
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• 제10권4호
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• pp.291-300
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• 1995

The purpose of this paper is to survey various recipes of the roasted beef with twenty three classical cookboods written before 1943. The roasted beefis found total 32 times in the literature which can be classified into seven groups such as the roasted rib, roasted foot, roasted tail, roasted heart, roasted gall, roasted kidney and roasted fresh meat. The most frequent one is the roasted rib appearing eight times and the next is the roasted sliced beef with seasoning appearing seven. This proves that the those recipes have been the most favorite ones to Korean people for a long time. The roasted rib has been found since the middle of the 17th century, but the process of roasting ribs again with seasoning after three successions of dipping shortly into cold water in the midst of roast wasz disappeared. The roasted sliced beef with seasoning originated since the late 18th century, and the roasted beef with salt since the early 19th century which has been inherited as the roasted raw upper part of roasted beef recipes have been continued until today in the similar manner. Generally the roasted meat with bones and the roasted internal organs started in 1766 earlier than the roasted fresh meat by a century. The main ingredients were rib, foot, tail, heart, gall, kidney, fresh meat and knee bone, and the seasonings were mixtures of scallion stalk, garlic, pepper, oil, soy sauce and sesame seed powder. And peculiarly salted shrimp, pear juice, ginger were added to seasonings and pine nut powder was used as decorating ingredient.

• 한국식품조리과학회지
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• 제12권2호
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• pp.193-199
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• 1996

첨가물질이 무처리 그리고 탈지옥수수와 녹두전분겔의 텍스쳐 특성에 미치는 영향을 알아 보기 위하여 실온에서 24시간과 72시간 저장하면서 관능적 기계적 특성을 조사하였다. 슈크로오스 지방산 에스테르, 셀룰로오스 유도체와 식용유를 전분량에 대해 0.5%첨가한 전분겔의 종합적인 맛은 24시간 저장한 전분겔의 경우에 응집성, 휘어짐성에서 높은 정의 상관관계를 보였고 72시간 저장한 전분겔에서는 탄성 , 응집성 ,색깔, 부드러움성 , 휘어짐성 , 견고성 , 투명도에서 정의상관관계를 보였다. 첨가물질의 유무에 관계없이 탈지에 의한 옥수수전분 겔의 물성적 특성이 크게 증가되었으며 첨가물질의 물성적 특성에 대한 영향은 모든 전분겔에서 낮게 나타났다. 종합적인 맛은 첨가물질을 넣은 전분겔이 다소 낮았고 24시간 저장한 전분겔은 응집성에서 72시간 저장한 전분겔은 탄성에서 가장 높은 상관관계를 보였다. 기계적 검사에 의한 텍스쳐 특성치도 관능검사 결과와 비슷한 경향을 보여 첨가물질의 종류에 따른 유의적인 차이는 보이지 않았다.

• Journal of Nutrition and Health
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• 제3권2호
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• pp.95-99
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• 1970

Korea is one of the typical rice eating countries where availability of animal protein is limited even for the growing generation. Nutritive food products for infants and children are not available commercially in large scale at the present time, although a limited amount of expensive milk products are produced. The present study deals with a pioneering attempt on a new food mixture to meet this demand. Several food mixtures, possibly produced in the country, consisting of rice, soybean, FPC, vitamin, minerals and other food additives are developed in this work Sixty female and male rats aged $30{\sim}40$ days were divided into five groups, twelve rats each. The rats had been maintained with the six different diets, as follow. Formulation of proposed infant food mixturesComposition F-R-1 F-S-2 F-F-3 F-P-4 S Rice 100% 40% 37% 46% 70% Sugar - 12 13 10 70 Casein - - - - 20 Bean - 40 37 24 - Yeast - 3 2 3 - Mineral Vitamain - 2 4 2 4.3 F.P.C - 3 4 7 - Fat - - 4 8 4 Cod liver Oil - - - - 3 The findings of this study presented in FER, PER, final organ weights, body weights growth, percentage of nitrogen retention in the body. F-P-4 group tended to remain the heaviest and F-R-1 the lightest in the body weight among three groups throughout the experimental period. In terms of FER (Feed Efficiency Ratio) and PER (Prortein E. R.) value, F-P-4 group kept the highest record throughout. F-P-4 group showed the highest value of nitrogen retention in the body. In comparision between F-P-4 groups and casein 20% group (standard) in all respects of this experiment, F-P-4 group which is the most superior among experimental group, revealed statisfically no significant inferior than that of standard group. This fact could be interpreted that most limiting a. a., methionine in the soy protein produced little inferiority of the experimental groups in the study.

• Nutrition Research and Practice
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• 제2권2호
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• pp.130-133
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• 2008

This study was conducted to investigate the effects of lecithin, mono-glyceride and mono-diglyceride on apparent total tract and ileal nutrient digestibilities in nursery pigs. Twenty [(Landrace$\times$Yorkshire)$\times$ Duroc] barrows were surgically fitted with simple T-cannulas. Dietary treatments included 1) CON (basal diet: soy oil), 2) LO (lecithin 0.5%), 3) MO (mono-glyceride 0.5%), 4) MG (mono-glyceride 1.0%) and 5) MDG (mono-diglyceride 1.0%). In apparent total tract nutrient digestibility, dry matter (DM) and gross energy (GE) digestibilities of MDG treatments were higher than LO and MG treatments (p<0.05). In nitrogen (N) digestibility, LO treatment showed the lowest compared to others (p<0.05). The digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In apparent ileal nutrient digestibility, DM digestibility was higher in MDG treatment than LO and MG treatments (p<0.05). GE digestibility was higher in MDG treatment than LO, MO and MG treatments (p<0.05). N digestibility of MDG treatment was greater than LO treatment (p<0.05). Also, the digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In conclusion, mono-diglyceride can increase apparent total tract nutrient and apparent ileal nutrient digestibilities of DM, GE, N and crude fat.

• 수산해양교육연구
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• 제23권4호
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• 수산해양교육연구
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• 제23권4호
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• pp.662-672
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• 2011

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.

• 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.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2004년도 제21차 정기총회 및 학술발표회
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• pp.23-25
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• 2004

본 실험은 감태와 crude lectin의 사료내 첨가가육계의 생산성 및 면역반응에 미치는 영향을 조사하기 위하여 실시하였다. 1일령 Ross 수평아리 총234수를 공시하여 대조구(-), 대조구(+), 감태 1.0%, crude lectin 0.05 %, 0.1 %, 및 0.3 %로 6처리 3반복, 반복당 13수씩을 총 38일간 실험사료를 급여하였고, ND-IB 혼합 사독백신은 4일령에 피하접종하였다. 사료요구율에 있어서는 crude lectin 0.3 % 첨가구가 대조구(-)에 비해 유의하게 낮게 나타났다(P<0.05). ND-IB 사독 혼합백신 접종 3주 후에는 감태와 crude lectin의 첨가구의 ND와 IB 백신 역가가 대조구(+)와 비교하여 상승하는 경향이나 상승효과가 있었다(P<0.05). 폐사율에 있어서 crude lectin 첨가구들은 살모넬라를 감염시킨 대조구(+)에 비해 유의하게 감소하였다(P<0.05). 닭에서 IFN-v, IL-2, 및 IL-6의 mRNA는 살모넬라 감염에 의해 높게 발현되었고, 감태와 crude lectin은 IFN-v의 발현에 영향을 미치지 않았으나, 감태 1.0 %와 crude lectin 0.05 % 첨가구는 IL-2와 IL-6의 mRNA 농도가 대조구(+)에 비해 높은 경향이나 유의하게 높았다(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제28권1호
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• pp.111-119
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• 2015

A growth trial was conducted to determine the optimal incorporation level of dietary magnesium hydrogen phosphate (MHP, $MgHPO_4$), which was manufactured from swine manure and phosphorus (P), required by juvenile far eastern catfish (Silurus asotus). Graded MHP of 0.5%, 1.0%, 1.5%, and 2.0%, and 2.0% monocalcium phosphate (MCP) each was added to the basal diet (control) in lieu of cellulose to become the range of available P (AP) from 0.4% to 0.8% of which diets were designated as control, MHP0.5, MHP1.0, MHP1.5, MHP2.0, and MCP, respectively. Control diet contained fish meal (20%), soybean meal (40%), wheat flour (27%), corn gluten meal (5%), fish oil (2%) and soy oil (2%) as main ingredients. Following a 24 h fasting, 540 fish with a mean body weight of 11.8 g were randomly allotted to 6 groups in triplicate, whereby 18 tanks ($0.4{\times}0.6{\times}0.36cm$, water volume of 66 L) were prepared. The feeding experiment lasted for 8 weeks. Fish group fed the control diet showed the lowest weight gain (WG) and feed efficiency (FE) among treatments. The WG was, however, not significantly different (p>0.05) from that of fish group fed MHP0.5. Fish group fed MHP2.0 showed the highest WG and FE of which values were not significantly different from those of fish groups fed diets MHP1.0 and MHP1.5 as well as MCP (p>0.05) except fish groups fed control and MHP0.5. Aspartate aminotransferase was significantly decreased with an increase in available P, while alanine aminotransferase did not show a significant difference among treatment. The highest inorganic P in plasma was observed in fish fed MHP2.0. From the present results, a second-order regression analysis revealed that the optimal dietary MHP level and the AP requirement were found to be 1.62% and 0.7%, respectively.

• 한국수산과학회지
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• 제15권3호
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• pp.211-218
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• 1982

1. 대두단백질의 밀도는 $1300[kg/m^3]$이고 대두유의 밀도는 미동결상태 ($0\sim30^{\circ}C$)에서 $930[kg/m^3]$이고, 동결상태 ($-5\sim-40^{\circ}C$)에서는 $900[kg/m^3]$이였다. 또 3성분계 두부의 밀도를 나타내는 실험식, $\rho_m=1.0{\bullet}X_w^v+1.30{\bullet}X_p^v+0.93{\bullet}X_F^v$(이동결상태) $\rho_m=0.92{\bullet}X_w^v+1.30{\bullet}X_p^v+0.90{\bullet}X_F^v$(동결상태)을 각각 얻었다. 2. 대두단백질의 비열용양은 온도 $30\sim-40^{\circ}C$의 사이에서 1.26[kJ/kg K)로 일정했으나 대두유의경우는 동일 온도역에서 $1.60\sim2.10[kJ/kg{\cdot}K]$의 값을 나타냈다. 또한 3성분계 두부의 비열용양을 나타내는 실험식 $C_{p,m}=4.20{\bullet}X_w^w+1.26{\bullet}X_p^w+2.10{\bullet}X_F^w$(미동결상태) $C_{p,m}=2.00{\bullet}X_w^w+1.26{\bullet}X_p^w+1.60{\bullet}X_F^w$(동결상태)을 각각 얻었다. 3. 일반 식품의 비열용기의 data를 정리한 결과물과 고형분을 Parameter로 다음과 같은 실험식을 얻었다. $C_p=4.2{\bullet}X_w^w+(0.8\sim1.5){\bullet}X_s^w$(미동결상태) $C_p=2.1{\bullet}X_w^w+0.8{\bullet}X_s^w$(동결상태)4. 3종의 두부의 유효열전도도는 수분의 함양이 증가함에 따라 증대하고 지질 및 단백질의 함양이 증가함에 따라 유효열전도는 감소하는 경향을 보였다.