• Korean journal of food and cookery science
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• v.24 no.4
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• pp.405-411
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• 2008

This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.331-337
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• 2011

Pork cutlets contains high amounts of fat and calories even though they are highly preferred among young consumers in Korea. We investigated the use of an oven cooking method using brown crumbs to replace the frying method for the preparation of pork cutlets. The average contents of fat and calories in oven cooked pork cutlets were reduced by 77.5% and 35.2% respectively, when compared to cutlets prepared using the frying method (p<0.05). These results demonstrate that pork cutlets prepared by oven cooking may be helpful to people who require dietary treatment. In a color experiment, the surface color of oven cooked pork cutlets showed no difference when brown crumbs were used (p>0.05). In an experiment for texture characteristics, the level of hardness for the oven cooked cutlets showed no difference from that of the fried cutlets (p>0.05), and the degree of batter separation also did not differ. The oven cooking method demonstrated a 65.6% improvement in pork cutlet production, and is therefore appropriate for a food service that must serve many customers in a limited time.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.728-734
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• 2017

After being subjected to different cooking methods, small black beans (Rhynchosia nulubilis) were investigated in order to assess the effects of the retained bioactive compounds. Using uncooked, pan broiled, boiled, steamed, and pressure cooked beans, the inhibitory effects of MCF-7 cell migration were evaluated at protein concentrations of 40, 160, and $640{\mu}m/mL$, using the Boyden's chamber assay. All protein concentrations (40, 160, and $640{\mu}m/mL$) of pan broiled beans showed significant reduction (59.83, 32.48, and 21.37%, respectively) in the rate of cell migration to the lower chambers (p-value less than 0.001). Estimated cell migration rates correlated to the exponential decay between experimentally measured cell migration rates and converted samples. The range of estimated cell migration rate for each 100 mg/mL of cooked sample was as follows: pan broiled (21.16%), boiled (22.48%), steamed (22.48%), pressure cooked (29.52%), and uncooked (35.03%) beans. Our study indicated that selective modifications of cooking methods for small black beans, such as pan broiling, ameliorated the inhibitory effects of MCF-7 cell migration. This suggests that optimized cooking methods increase the nutritional contents of the cooked food.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.390-399
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• 2016

Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to $1^{st}$ cooked treatments and those submitted to $2^{nd}$ cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate. Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with $1^{st}$ cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with $2^{nd}$ cooked treatments changed gradually. VBN levels were generally lower in products with $2^{nd}$ cooked treatments than in those with $1^{st}$ cooked treatments, but they varied with the type of products. On the $35^{th}$ day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with $1^{st}$ cooked treatments and 3.44-6.92 log CFU/g in products with $2^{nd}$ cooked treatments, showing fewer bacteria in the latter products. Conclusions: $1^{st}$ cooked treatments were effective in microbial control, but $2^{nd}$ cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.45-53
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• 1999

Physicochemical and sensory characteristics of cooked rice during warm-keeping with different temperature $(70,\;75,\;80^{\circ}C)$ and period (0, 6, 12, 24, 48 hr) were investigated. As the storage temperature increased, sweet flavor, glossiness, moistness, taste and moisture content decreased but off-flavor, color and sensory and texturometric hardness increased. This trend was significant with storage period. As the storage time and temperature increased, yellowness(b) measured by Hunter color difference meter increased while lightness(L) and whiteness decreased. Degree of retrogradation of cooked rice during storage increased, particularly did in cooked rice stored at $80^{\circ}C$. Cooked rice stored at 70 and $75^{\circ}C$, 6 hr had the least changes in flavor and appearance but more changes in them longer storage time. Cooked rice stored at $80^{\circ}C$ had rapid changes in flavor, appearance and texture at initial state of storage. These results showed that the changes in moisture content of cooked rice stored at various conditions had the most important effect upon sensory characteristics of cooked rice.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.169-178
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• 2001

This paper is intended to survey the literature about Shamanistic and Buddhistic memorial services and to examine the food culture manifested in them. In Shamanistic rituals, fish and meat were not prohibited except in special cases whereas Buddhism Prohibited fish and meat. For Shamanistic rituals, rice cake, cooked rice, liquor and the walleye pollack were commonly used. Besides there were such important offerings as a boiled pork head, chestnuts, jujube and persimmons (dried persimmons) . For Buddhistic memorial services, such foods as cooked rice, soup, cooked pot-herbs, saute, rice cake, confectionary (or candies), chestnuts and jujubes, were dedicated such offerings as cooked rice, rice cake, cooked pot-herbs and fruits were commonly used for both Shamanistic and Buddhistic memorial rites. Particular fruits were not prohibited in either case. Buddhistic rites in particular offered such foreign fruits as pineapples, kiwi and oranges, which showed that the foods of Buddhistic memorial services reflected the popular foods of the day more than those of Shamanistic ones. Water (Jung-hwa-su) brought from the well at daybreak for Buddistic memorial rites came from Shamanism, where as oil-and-honey pastry (Yu-gwa) used for Shamanistic rites came from Buddhism, which showed that the offerings of Buddhistic memorial services and Shamanistic ones were influenced by each other.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.487-493
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• 1993

The changes of cooked rice stored in an electric rice cooker at different temperature were investigated using sensory and mechanical methodology. The desirability of cooked rice was deteriorated during storage, particulary cooked rice stored at $80^{\circ}C$ had the lowest desirability. As the storage time increased, glossiness, clumpiness, adhesiveness, moistness and sweet flavor of cooked rice decreased but browning and off-flavor increased. The higher storage temperature resulted in the lower in glossiness, firmness, cohesiveness, moistness, sweet flavor and in the more browning, adhesiveness and off-flavor. L and b values measured by Hunter Color Difference Meter were highly correlated with the sensory glossiness and color.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.1-9
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• 1993

This study was carried on the preferences for food intake pattern of Korean industrial workers. The survey was conducted from Feb 17, to March 31, 1992 by questionnaires which was composed of 21 items. The subjects of this study were composed of 426 clerical workers, and 439 physical workers. The results were obtained as follows. 1. In the educational background, clerical workers was almost of highschool or collage graduates, and physical workers was almost of highschool graduates. Marginal food cost of per person for lunch a day was from 500 Won to 1,000 Won. They replied that amount of staple food and side dishes were appropriate, and the type of preferable foods was Korean style cooked rice. Also it was known that physical workers thought their nutritive condition more badly than that of clerical workers. So the physical workers considered their health very much when they had meal. It was represented that unbalanced diet, without diet and drinking alcohol effected badly to food intake and taste of food was the most important point in food intake. 2. Preferences for staple foods; Cooked rice was preferred the most by the subjects. Cooked rice with redbean was preferred by clerical workers and cooked rice with soybean was preferred by physical workers and cooked rice with soybean was preferred by physical workers. Also clerical and physical workers liked Kalkooksoo (hot noodle), Nangmyun (cold noodle), bread, vegetable bread and disliked Sphagetti, Ramyun (Instant noodle) in same rate. In the next, cooked rice covered with raw fish pieces (Sushi) was preferred by clerical workers and Mandu-kook was preferred by physical workers. Also they disliked Curriedrice and Hashrice in same pattern. 3. Preference for side-dishes; The Acceptances for side-dishes were high soybean paste soup (clerical workers:43.7%, physical workers:34.4%), Kim chi stew, fried potatoes, crab steaming (37.8%, 36.9%), broiled fish (34.6%, 33.9%), fried green pepper, Ham, Chinese cabbage Kim chi, and pickled garlic by clerical and physical workers all together. But in clerical workers, Wooghugi beef-rib tang, Deodeok muchim, spinach namul, beef jangjeorim, fried shrimp were shown to have high preference in physical workers, beef-rib tang, wild onion and shepherd's purses muchim, soybean sprout, fish jeorim, fried sweet potatoes were high preference. 4. Preference of Snacks; The preferences for snacks were high in strawberry (clerical:36.3%, physical:34.3%), milk (49.9%, 44.4%), waxy rice Doek (30.7%, 30.2%), coffee (40.1%, 38.9%) by two groups in same order.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.106-113
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• 2008

This study investigated the effects of gamma irradiation on microbial, physical, and sensory qualities as well as the antioxidant activity of cooked spinach. At 3 kGy of gamma irradiation, microbial growth was inhibited until 4 weeks and 5 days at storage temperatures of 4 and $25^{\circ}C$, respectively. The dose of 2 kGy did not significantly affect hardness; however, Hunter color system values for lightness, redness, and yellowness were changed. Low dose gamma-irradiation (up to 2 kGy) did not significantly affect the antioxidant activity of the cooked spinach. Also, based on a triangle sensory test, the gamma-irradiated cooked spinach was not significantly different from the control. These results, suggest that applying gamma irradiation to cooked vegetables at doses lower than 2 kGy can be recommended to extend shelf-life and maintain quality.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.