• Korean journal of food and cookery science
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• v.17 no.5
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• pp.441-455
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• 2001

Korean food habits, dietary behaviors and perception of food were compared according to gender and age. The subjects were composed of 274 males and 315 females. According to age, the age group of 10s was 26.3%, 20s 24.6%, 30s 16.8%, 40s 18.7%, and 50s and over 13.6%, respectively. The majority (65.2%) of all age groups except the 20s took meals 3 times a day and the ratio 20s eating twice a day was higher than other age groups. All age groups took cooked rice(bap) two or three times a day and the 20s group took smaller amount than other age groups did. The younger age groups of 10s and 20s took larger amount of processed food. The older age groups appeared to have higher frequency of eating fish, bean, vegetable, Kimchi, laver.brown seaweed, soybean oil, sesame oil, coffee, tea, and rice cake(ddhuk). The younger groups have the higher frequency of eating ramyeon, corn flake, milk, milk-processed food, butterㆍmargarine, ham.sausage, carbonated drink candyㆍchocolate, hamburger, and pizza. All age groups perceived cooked rice(bap), meat, fish, egg, vegetable, fruit, and Kimchi to be the delicious, excellent and healthy food. According to the above results, age groups of 30s and over had relatively better food habits compared with those of younger groups. On the other hand, the groups of 10s and 20s had meals irregularly, showed a high ratio of skipping meals, and took processed food much. These results raised a concern of their nutritional imbalance in the future. Therefore, the correct nutritional education must be conducted to make these age groups have a healthy food habits.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.236-241
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• 1976

A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.643-646
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• 2006

Cheonggukjang, a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in a temperature-controlled room by traditional methods in which steamed soy was exposed to rice straw naturally rich in Bacillus species. B. subtilus and B. licheniformis were found to be the major microorganisms present in cheonggukjang made by the traditional method. We analyzed the composition of 12 kinds of isoflavones and their glycosides present in cheonggukjang collected at various fermentation times. Total isoflavone content in raw soybeans was 2,867 mg/kg and this decreased by about 50% during cooking prior to cheonggukjang preparation. However, total isoflavone content changed slightly during 45 hr of fermentation. Total content of isoflavone glycosides, consisting mainly of daidzin, glycitein, and genistin, decreased by about 40% during 45 hr of fermenting cooked soybeans. The contents of tree isoflavones including daidzein, glycitein, and genistein showed a dramatic increase during fermentation in cheonggukjang preparation, with a 2.9-, 54.0-, and 20.6-fold increase in concentration, respectively, by the end of fermentation (45 hr). In conclusion, short-term fermentation of cooked soybeans with Bacillus species caused conspicuous changes in the composition of isoflavone derivatives, and its implication in terms of health benefits deserves further study.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.301-307
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• 1994

Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons(PAHs) is know as a potent careinogen. As consumption of lipid food and fried food increases recently, the toxic effect of overheated lipid foods has report increasingly. This study was undertaken to measure the contents of B(a)P and other PAHs of fried chicken and frying oil. At the same time, the rancidities of frying oil and descarded oil were determined. B(a)P and other PAHs contents of all samples were measured by HPLC/UV method. The results obtained were as follows; B(a)P contents of fresh chicken and soybean oil were 0.073 and 0.146 ${\mu}$g/kg, respectively. During fried chicken at 180${\pm}$5$^{\circ}C$ and 200${\pm}$5$^{\circ}C$, B(a)P and PAHs contens decreased or increased In 20 times fried chicken, PAHs contents except Pyr and DMBA increased at 180${\pm}$5$^{\circ}C$ and PAHs contents except DMBA, DBA, and 3-MC increased at 200${\pm}$5$^{\circ}C$. In frying oils fried chicken, PAHs contents increased in 10 and 15 times frying oil at 180${\pm}$5$^{\circ}C$ and grew more increase and more increase during frying at 200${\pm}$5$^{\circ}C$. The changing pattern of PAHs contents of frying oils was remotely related that of rancidities of frying oils. In fried chicken, frying oils, and discarded oils obtained from fried chicken house at market, PAHs contents of fried chickens were lower than those of fried chicken cooked at laboratory but those of frying oils and discarded oils were higher than those of frying oils cooked at laboratory.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.380-393
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• 2002

The purpose of this study was to investigate the lift-style and eating behavior of stomach cancer patients in the Daegu and Kyungpook area, and to collect basic data for nutrition education designed to prevent stomach cancer in this community. The subjects of the study were 102 patients who were recently diagnosed as having stomach cancer at the Kyungpook National University Hospital. The control subjects were 105 persons who did not have any gastrointestinal disease, and included patients from the Department of Orthopedic Surgery and healthy volunteers. The survey, which covered the personal characteristics and eating behavior of the subjects, was conducted by individual interviews using questionnaires. It was found that the stomach cancer patients (case group) had experienced a significantly higher level of stress in their daily lives than the control group. A significantly higher proportion of the case group subjects recognized their personality as pessimistic, and had family histories of cancer, compared with the control group subjects. The cancer patients had higher preferences for salty and hot tasting foods, and tended to ingest meals faster without enough chewing, compared with the control subjects. The level of nutritional knowledge of the case group was lower than the control group, and there was a positive correlation between subjects' nutritional knowledge scores and nutritional attitude scores. Subjects' estimates of their food intake frequencies during the decade before the cancer was diagnosed revealed that the case group consumed significantly higher amounts of pickled fish, soybean paste soup and stew, cooked vegetables, beef and pork, charcoal broiled meat and alcohol, while consuming significantly lower amounts of green tea than the control group. In summary, the results of the study suggest that the stress of daily life, a family history of cancer, and a pessimistic personality might be the risk factors for the development of stomach cancer. Dietary factors which were suspected as risk factors for stomach cancer in the present study included strong preferences to salty and hot lasting foods, poor eating habits, and frequent consumption of pickled fish, soybean paste soup, cooked vegetables, beef and pork, charcoal broiled meat and alcohol. A high consumption of green tea seemed to be a protective factor against stomach cancer. The results of the study appear to provide useful data for nutritional education focussed on the prevention on stomach rancor in local residents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.557-565
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• 1992

Volatile components of domestic Meju and Doenjang were extracted by simultaneous steam distillation extraction, and analyzed by GC-MS. Sixty-four kinds of compounds were identified from neutral fraction. The contents of pentanal, hexanal and 1-octen-3-ol were high in cooked soybean while those of 3-methylbutanal and 1-butanol were high in Meju. In the case of Doenjang, so many compounds including acetic acid, ethylester were identified which was not appeared in Meju. The main compounds in Meju were 3-methyl-1-butanol, 2-furancarboxyaldehyde, 1-octen-3-ol, benzeneacetaldehyde, methyloctadecadienoate and methyloctadecenoate. Of the eleven compounds identified from basic fraction, the contents of 2,6-dime-thylpyrazine, trimethylpyrazine and tetramethylpyrazine were high in Meju and Doenjang. Nine kinds of compounds were identified from phenolic fraction and appeared that 4-vinylphenol and p-ethylguaiacol were major compounds in Meju and Doenjang. Fifteen kinds of volatile compounds were contained in acidic fraction. Only four acidic compounds were identified in cooked soybean and Meju, but in Doenjang ten compounds were identified which did not appeared in other samples. Among them pentadecanoic acid was major compound.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.53-63
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• 1979

In continuation of the previous $studies^{2{\sim}3)}$, the folate activity levels in 226 Korean food items were determined by a modified microbiological assay with Lactobacillus casei. There was a large variation in folate activity between the different food groups as well as between each individual food. There was also a wide variation in the biologic availability of folate in foods and the different forms of the folate with different foods in varying amounts. Data showed that almost always, foods cooked and/or processed were lower in folate activity than fresh or raw food and the amount of the loss varied greatly in each food. In calculating dietary intake, total rather than free folate activity levels should he used. In addition, loss of folate activity during cooking and processing of foods should be considered as a major concern for appraising diets and food supplies. Among all assayed food items, including Part $I^{2)}}$ and $I^{3)}$, yeast 2800. ug total per 100g the highest folate level. Soybean, spinach, Shepherd's purse and liter of beef and pork had over 100 ug total per 100 g folate activity. Folate ranging over 50 ug total per 100 g was found in all dried legumes, nuts and seeds assayed, Garland Chrysanthemum, leek, mugwort, wafer cress, asparagus, e99 folk and beef kidney. Wheat, sweet Potatoes,dried fungus, green onion, hotrod pepper, lettuce, radish and some fermented soybeen products had considerably higher folate content ranging around 40 ug total per 100 g. Substantial amounts of folate were not found in many food groups, and among specific groups, in part in starch, sweets, fruits, meat, fish, milk, and cooked and processed foods. Soused fish, oils and fats, beverages, liquor and seasonings, other than fermented soybean products, had almost no folate.

• Food Science and Preservation
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• v.18 no.6
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• pp.859-868
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• 2011

This study was conducted to determine the appropriate mixing ratio of Koji and rice Doenjang. Brown rice Doenjang (BR) was prepared with three different ratios of cooked soybean to brown rice Koji [1.5:1 (BR-1); 2:1 (BR-2); and 3:1 (BR-3)], and polished-rice Doenjang (PR) was prepared with cooked soybean and polished-rice Koji (2:1). The components related to the quality of Doenjang were analyzed during 60-day aging. No significant differences were found in the moisture and salt contents between the brown rice Doenjang and the polished-rice Doenjang. The pH, titratable acidity, and bacteria cells increased at 20-30 days aging time, and decreased thereafter. The reducing-sugar and ethyl alcohol contents, on the other hand, increased at 10-20 days previously. These analytical values of the physicochemical and microbiological characteristics increased with the increase in the percentage of koji in each Doenjang. The amino-nitrogen and free-amino-acid contents showed the highest levels in BR-1: 887.6 and $4047.0{\pm}1.5$ mg%, respectively. The ${\gamma}$-aminobutyric-acid (GABA) contents slightly increased with increasing aging time. In the color of Doenjang, the lightness and yellowness increased along with the aging time, but the redness decreased as the aging time increased. These results showed that BR-1 processed the fermentation the fastest compared with the others. Moreover, the reducing-sugar, ethanol, and free-amino-acid contents as palatable components increased rapidly until 30 days aging time.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.235-244
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• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.567-574
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• 2016

Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in $100{\pm}15^{\circ}C$ of water for 4 hr), and fried (in a pan at $110{\pm}15^{\circ}C$ for $20{\pm}5min$) soybean samples were prepared. Contents of protein and amino acids were determined. Results: Protein content in raw Baktae, Seoritae, Huktae, and Seomoktae soybeans ranged from 361.0 to 386.8 mg/g. Protein contents differed according to cooking methods. They were higher in pan-fried beans (107.9-113.5%) than in raw or boiled soybeans (48.2-49.5%). A total of 18 amino acids were analyzed. Amino acid data sets were subjected to principle component analysis (PCA) to understand their differences according to soybean types and cooking methods. Bean samples could be distinguished better according to cooking method in comparison with bean types by principle component (PC1) and PC2. In particular, fried soybeans contained much higher levels of cystein. Other amino acids were the dominant in raw and boiled ones. On the other hand, the amounts of threonine, histidine, proline, arginine, tyrosine, lysine, tryptophan, and methionine were higher in raw bean samples than in cooked ones. Conclusion: The contents of amino-acids and proteins are more effected by different cooking methods in comparison with soybean types.