• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.554-572
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• 2016

This study is a comparative study on a cookbook published in 1900s titled "Jusikbangmun", one of collections of the National Central Library, along with other cookery books in Joseon Dynasty in the late 1800s to early 1900s. "Jusikbangmun" consists of 51 recipes, including 45 kinds of staple foods and six kinds of brews. More than 60% of the recipes deal with staple dishes and side-dishes, whereas the rest deal with ceremonial dishes and drinking. The "Jusikbangmun" applies a composite method of cooking from boiling and steaming to seasoning with oil spices. The ingredients are largely meats rather than vegetables, which is distinguished other cookery books in the Joseon Dynasty. Only "Jusikbangmun" deals with such peculiar recipes as 'Kanmagitang', 'Bookyengsumyentang', 'Jeryukpyen', 'Yangsopyen', and 'Dalgihye'. It is estimated that "Jusikbangmun" was published around the 1900s based on findings that "Jusikbangmun" is more similar with "Buinpilgi" and "Joseonyorijebeop" in the early 1900s than with "Kyuhapchongseo", "Siyijenseo" and "Jusiksieui" in 1800s. Therefore, "Jusikbangmun" is a valuable resource, we can use understand the food culture of the late Joseon period.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.776-781
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• 2005

Preparation of nectar using Kabocha squash was optimized and the quality changes during 7 weeks'storage were investigated. The paste for the nectar base could be effectively obtained by consecutive processes of steaming for 15 min, crude smashing and homogenization. To improve the mouth-feel of the nectar, various pectinases and cellulases were treated with Econase CE, Rapidase press, Macerozyme A, Sumizyme MC and Cytolase M102. Among them, Cytolase M102 was the most effective enzyme at $0.05\%$ for 90 min reaction in terms of the collective results as the residue of the nonsoluble solids, viscosity and alcohol test. The best ratio of the nectar ingredients was a ratio of water to paste of 1.5, $11^{o}$Brix of saccharinity, $0.025\%$ of citric acid and $0.15\%$ of xanthan gum. When the retort sterilized nectar in a can was stored in an incubator at $35^{\circ}C$ for 7 weeks, the color, pH, saccharinity, viscosity and total count plates remained almost unchanged.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.157-163
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• 2008

The purpose of this study was to investigate the quality characteristics of waxy barley Injeulmi made with additions of Baekbokryung powder. The moisture contents of the samples ranged from 48.10 to 49.74%, and among the treatments, the waxy barley Injeulmi that did not contain Baekbokryung powder had the highest moisture content 49.74%. The color values, for lightness(L-value), redness (a-value), and yellowness (b-value) were in ranges of $47.42{\sim}52.11,\;2.25{\sim}3.00,\;and\;l2.77{\sim}13.56$, respectively, and redness increased with increasing Baekbokryung powder content. In the texture analysis, hardness was lowest for the 12% Baekbokryung-added Injeulmi during 12 hours of storage. Adhesiveness and cohesiveness did not differ significantly among the treatments throughout the storage period. For all of the samples, springiness was highest immediately after steaming, and chewiness was lowest with 24 hours of storage. The 9% addition of Baekbokryung powder determined the best formula for the Injeulmi based on sensory qualities such as flavor, sweetness, and overall acceptability.

• Bulletin of the Korean Chemical Society
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• v.18 no.1
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• pp.70-75
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• 1997

A wide range (10 < Si/V) of mesoporous vanadium silicate molecular sieves with the MCM-41 structure have been synthesized using vanadyl sulfate as the source of vanadium and characterized by XRD, 51V MAS NMR and 29Si MAS NMR. The increase of the unit cell parameter and the decrease of Q3/Q4 ratio of 29Si spectra with the vanadium content suggest the incorporation of vanadium in the framework of MCM-41 structure. 51V MAS NMR demonstrates that vanadiums in as-synthesized V-MCM-41 are present in the chemical environment of octahedra and octahedral vanadium is decreased and tetrahedral vanadium is increased inversely with raising the calcination temperature. Though the thermal treatment in rotor of hydrated sample resulted in the change from tetrahedral environment to octahedral one and the steaming and the acid treatment affect to the chemical environment of vanadium, the spectrum similar to originally calcined sample is regenerated after recalcination. This indicates that the vanadium is belong to the framework in a relatively exposed site. The best quality XRD pattern of the product of Si/V=27 may be attributable to heterogeneous nucleation mechanism. V-MCM-41's having the Si/V ratio lower than 20 are completely collapsed after calcination.

• Journal of Sericultural and Entomological Science
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• v.55 no.2
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• pp.40-43
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• 2019

Mature silkworms (MS) of Bombyx mori have enlarged silk glands, which are known to be enriched with various functional materials. A special steaming method has been developed for processing MS with enlarged silk glands edible, by which the MS have become a potential health supplement for improving the quality of life. Steamed and lyophilized MS powder (SMSP) has been strongly believed to have various unidentified beneficial effects for humans. Therefore, the purpose of this mini-review is to summarize the various health promoting functionalities of SMSP, which have been published in the paper so far. Firstly, SMSP increased healthspan as well as lifespan, locomotor ability, and resistance to Parkinson's disease by enhancing olfaction and mitochondrial activity in neurons. Secondly, SMSP increased resistance to carcinogens causing liver cancers, improved both acute and chronic liver function with alcohol metabolism, and prevented alcohol induced stomach ulcers. Thirdly, SMSP reduced UVB-induced skin pigmentations and melanogenesis. Taken together, SMSP can be regarded as a promising natural health product to increase incomes for sericultural farm households in Korea as well as global human health and welfare.

• The Journal of the Convergence on Culture Technology
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• v.8 no.2
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• pp.409-416
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• 2022

As a food ingredient, the extract has been proven of its antioxidant properties and safe to be consumed. It's increased antioxidant activity was evaluated by comparing its activity to the complex extract of fruits and vegetables, which is known to exhibit both antioxidant and physiological activities. In this experiment, after pre-heat treatment process, the increased antioxidant extract showed 41% of DPPH radical scavenging activity. The remarkable antioxidant activity of the produced extract will become useful in creating cosmetic or health products.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.10-21
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• 2007

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.115-115
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• 2022

The Food and Agriculture Organization (FAO) has been estimating the potential of insects as human food and animal feed for convincing food security since 2010. On account of this reason, Tenebrio molitor larvae have been gaining considerable attention as an alternative protein source for various foods. However, consumers do not prefer them because of their disgusting appearance. Therefore, it is necessary to develop a method that improve their appearance as to lead to T. molitor larvae consumption. In this study, T. molitor larvae which is prepared for optimally sampling conditions (shade drying, 30 min boiling after hot air drying, 30 min steaming after hot air drying), were cultured with Cordyceps militaris mycelia, and measured growth and density of mycelial. Also analyzed the cordycepin and adenosine content compared with commercial C. militaris. As a result, T. molitor larvae cultivated with C. militaris mycelia showed the highest cordycepin content (13.75 mg/g) was observed in optimal sampling conditions (shade drying). Therefore, we report that the methods which T. molitor larvae cultivated with C. militaris mycelia not only improve their appearance but also increase cordycepin content, which can be contributed to lead T. molitor larvae consumption.

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.2
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• pp.59-66
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• 2024

The mature Bombyx mori silkworm is recognized as a rich source of several nutrients. A unique steaming process has been developed to enhance the palatability of Bombyx mori silkworm and make it more convenient to consume. Additionally, it has also been freeze-dried into a powder form, which is recognized as a nutritional supplement with many health benefits. Steamed and Freeze-dried Mature Silkworm Powder (SMSP) is said to offer a wide range of benefits, including longevity, improved athletic performance, prevention of alcohol-induced liver fibrosis or tumors, amelioration of fatty liver, prevention of peptic ulcers, regulation of melanin production, and mitigation of Parkinson's and Alzheimer's diseases by improving cognitive function. The nutritional composition of SMSP is particularly high in glycine, alanine and serine. This review aims to summarize the molecular mechanisms underlying the diverse effects induced by these key components of SMSP. Such elucidation will enhance the credibility of future studies on SMSP, which will require more comprehensive analyses. It appears that SMSP represents a natural health supplement that could have a positive impact on global human health while increasing income.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.7
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• pp.4310-4317
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• 2014

The HACCP (Hazard Analysis Critical Control Point) system was applied to Handmade Rice Cakes. The main ingredients of rice cakes, work facilities and workers were provided from the KB company located in Seogye-dong Yongsan-gu, Seoul between September 12, 2012 and February 13, 2013. The manufacturing process chart was prepared by referring to the manufacturing process of rice cake manufacturers in general. Microbiological hazard analysis of the raw materials and after the steaming process of rice-cakes showed a safe result. On the other hand, the microorganism test on the manufacturing environment and workers suggested that the microbiological hazard can be reduced through systematic cleaning and disinfection, accompanied by improved personal hygiene based on hygienic education for workers on the management of microorganisms in the working area.