• 한국식품조리과학회지
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• 제12권4호
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• pp.541-546
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• 1996

This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T$_1$garlic 2%, T$_2$: ginger l％, T$_3$: red-pepper 2%,T$_4$: garlic 2%+ginger 1 ％) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T$_1$ sample. 3) There was a slowly increase of TBA value during the first 5-7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0％ level tended to lower TBA values.

• 대한지역사회영양학회지
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• 제7권5호
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• pp.715-723
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• 2002

In recent yearn, eating habit that is not right causes disease the dietary fiber (DF) intakes of Korean decreases. Occurrence of chronic disease such as constipation increased gradually. This study was performed to investigate of high fiber standard recipes for one day including major source of DF such as vegetables, cereals and grain products, seaweeds, fruits, fungi and mushrooms, and legumes and products for improving constipation through dietary treatment. Nutrient analysis per person marked energy, protein, fat and DF content. The food of high I : S ratio (Insoluble fibers: Soluble fibers) are soybean sprout salad, rice gruel with vegetables, pan fried mushroom with vegetables. The food of low I:S ratio are fermented soybean paste stew, fried rice with kimchi, fruits salad with yogurt dressing and seasoned noodle with vegetables. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yogurt dressing and seasoned noodle with vegetables. The menu developed in this study, contains fiber of at least 8.97 times of RDA and in point view of 1 day intake, that is similar to the scope of RDA, 20-25 g per day. This findings should be appliable to nutritional education and medical food for constipation. And also, the aim of study is constipation patients easily applicate that developed the food of high fiber using Korean common food. And the result of the study will be the basic data about clinical test of food developed in this study and the danger of high fiber diet. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yoghurt dressing and seasoned noodle with vegetables. This findings should be applicable to nutritional education and medical food for constipation.

• 한국수산과학회지
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• 제41권6호
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

• 대한간호학회지
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• 제37권3호
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• pp.276-285
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• 2007

Purpose: This study was conducted to explore the relationship between isoflavones intake from soy foods and perimenstrual symptoms among women. Methods: The research design was a cross sectional study. Subjects consisted of 245 women living in Korea, aged 19-49 years. The measurement tools were MDQ and FFQ. Results: Frequently consumed soy isoflavones foods were rice with soybeans, soybean paste stew, and soy paste with tofu. The amounts of soy isoflavones foods consumed in order from highest to lowest were rice with soybeans, soybean paste stew, seasoned soybean sprouts, and soy paste with tofu. Subjects were divided into three groups by isoflavones intake levels; the small intake group, moderate intake group, and large intake group. There were significant differences in some menstrual symptoms, and postmenstrual symptoms by isoflavones intake levels. In general, the moderate isoflavones intake group showed lower scores in some menstrual symptoms and postmenstrual periods compared to the small and large intake groups. Conclusions: These results suggest some positive health effects of isoflavones from soy foods on perimenstrual symptoms. More accurate, objective measurement needs to be applied and more investigation of soy isoflavones effects on many aspects of women's health need to be done in a future study.

• 한국식품조리과학회지
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• 제20권1호
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• pp.17-25
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• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

• 동아시아식생활학회지
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• 제25권3호
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• pp.539-547
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• 2015

This study investigated elementary school students' perception and recognition of soybean foods and assessed their intake levels of isoflavones. A survey was administered to 300 sixth grade students in Daegu. The amount of isoflavones consumed by students was estimated by food intake frequency and the 24-hour recall method based on their general dietary habits and perception of soybean foods. Subjects' mean height was 152.2 cm, mean weight was 45.2 kg, and body mass index was $19.4kg/m^2$. All subjects had knowledge of soybeans and most preferred bean-paste pot stew of all soybean-based foods. Students typically ingested isoflavones two or three times per week in the forms of tofu, bean-paste pot stew, and bean sprouts. The average amount of isoflavones consumed from soy foods was 26.43 mg/day (daidzein 9.27 mg/day and genistein 17.16 mg/day) as assessed by food frequency questionnaire and 30.83 mg/day (daidzein 13.63 mg/day and genistein 16.40 mg/day) by the 24-hour recall method, showing that the 24-hour recall method assessment amount was 4.4 mg higher than that of the food frequency questionnaire. The major food sources of isoflavones were soybean paste and soybeans. Those who were especially knowledgeable about soybean foods expressed the view that these sources were a good or affordable enriched source of isoflavones.

• 동아시아식생활학회지
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• 제13권5호
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.

• 대한가정학회지
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• 제25권2호
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• pp.69-77
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• 1987

The purpose of this study is to explore the daily meal pattern. This could view the future trend of meal pattern by comparing the ones in the past. The informations of this study were obtained from 720 housewives residing in various parts of Korea during July 20 to september 10, 1985, by using questionaires. The subjects were divided into several groups according to their ages, educational levels, careeres, monthly incomes, numbers of family, areas of residence, and types of housing. The X2-test was applied to see the indivisual data. The following observations were made in this study: 72% of Korean families had rice with side dish set three times a day, the first choice for rice substitute was noodle and the second was breads, 80% of the subjects consumed 2~4 varieties of side dishes. The favorite were Kimchi and Doh-an jeang digae(soybean paste stew), cooked vegetable and Gohchoojeang igae(Red pepper paste stew).

• 동아시아식생활학회지
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• 제19권3호
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• pp.409-420
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• 2009

This study investigated preferences toward soybean-based foods and levels of dietary isoflavone intake in female adults living in Daegu. In order to determine the subjects' attitudes toward soybean-based foods their degrees of recognition and preference along with intake frequency were examined. To estimate their isoflavone intake levels, a food frequency questionnaire and the 24-hour recall method were used. The average age, height, weight, and BMI of the subjects were 47.3 years, 159.6 cm, 56.4 kg, and 22.1 kg/$cm^2$, respectively. And their mean energy, protein, dietary fiber, calcium, and sodium intakes were 1,871.9 kcal, 81.1g, 23.2 g, 604.7 mg, and 5.07 g, respectively. The average amount of isoflavones consumed from soy foods was 29.49 mg/day(daidzein 13.14 mg/day and genistein 16.35 mg/day) as assessed by food frequency questionnaire, and by the 24-hour recall method the average amount was 22.97 mg/day (daidzein 10.10 mg/day and genistein 12.87 mg/day), showing that the food frequency questionnaire assessment amount was 6.52 mg higher than that by 24-hour recall method. The major food sources of the isoflavones were soybean paste and soybeans. For the subjects' degrees of recognition of soybean food, soybean paste received the highest score among the items. The results also showed that the most preferred soybean-based foods were soybean paste stew and soybean paste soup. Furthermore isoflavone intake was significantly higher in the postmenopausal women than in the premenopausal women. Overall, these data help elucidate the patterns and determinants of soy food consumption and also provide an assessment of dietary soy isoflavone intake in Korean women.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.