• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.356-364
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• 2023

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.196-202
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• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.573-578
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• 2001

Cholesterol oxidation products(COPs) such as 7-ketocholesterol, 7 ${\alpha}$, 7 ${\beta}$-hydroxycholesterol and 25-hydroxycholesterol were analyzed for ensuring the safety of squid during its drying and cooking. In addition. changes of malonaldehyde in squid during its drying and cooking were also investigated. Cholesterol was detected 636.4m9/1009 in fresh sample, which was decreased during its drying and cholesterol contents in dried sample were 468.9mg/100g, 486.8mg/100g, respectively, while COPs contents of sun and hot air dried samples increased about 6.2 times more than those contents of fresh sample. Regardless of cooking methods, the contents of COPs in dried products increased after cooking. Especially, those contents were determined 127.3 mg/g in sun dried samples were cooked by microwave oven. The malonaldehyde contents of dried products increased after cooking, its contents in cooked samples by an microwave oven after sun dried were about 4.3 times more than in control products. In general, a small quantity of COPs were formed in dried samples which were cooked by a steam.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.480-485
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• 1987

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.275-287
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• 1997

The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.278-285
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• 1989

Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.

• Journal of Sericultural and Entomological Science
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• v.13 no.2
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• pp.155-160
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• 1971

This experiment was carried out to investigate the cocoon reeling condiditions required to technical balance work on the automatic silk reeling machine. The results obtained were as follows. 1) Reasonable reeling velocity with regard to raw silk yield and to reeling efficiency varied according to cocoon reelability. It was observed to be about 150m/min on good reelability cocoon (850m of nonbreaking bave length), about 120m/min on medium reelability cocoon (650m of nonbreaking bave length) and from 90m/min to 120m/min on bad reelability cocoon (500m of nonbreaking bave length) 2) Low temperature drying of cocoon (T$_3$) improved the reelability of cocoon, but increased the reeling accidance with deteriorating the quality of raw silk more than the control(T$_1$) or high temperature drying of cocoon (T$_2$). No significant difference was observed in its raw silk yield and silk by-product with regard to cocoon drying temperature. 3) Incomplete drying of cocoon (T$_3$) improved the reelability of cocoon, but increased the reeling accidance with deteriorating the quality of raw silk more than the control(T$_1$) or over drying of cocoon(T$_2$). No significant difference was observed in its raw silk yield and silk by-product with regard to cocoon drying degree. It was cocoon drying condition of cocoon was the control(T$_1$) or high temperature(T$_2$) rather than low temperature (T$_3$) in cocoon drying process. Control (T$_1$) or over drying of cocoon (T$_2$) was adequate rather than incomplete drying of cocoon (T$_3$) for the improvement of the quality of raw silk on the automatic silk reeling process. 4) It was found that the reasonable cooking condition of cocoon was optimum cooking with 4$0^{\circ}C$ of reeling temperature or incomplete cooking with 45$^{\circ}C$ of the reeling temperature in the automatic silk reeling of the domestic cocoon.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.187-195
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• 2004

This study was conducted to figure out the nutritional nature of seafoods categorized according to the medicinal effects and the usages introduced in Lim-Won-Sib-Rheuk.-Ji, one of the well-known encyclopedias published during the Chosun Dynasty. They were compared with those introduced in other cooking books in order to find out how they were used in the diet of real-life. The seafoods of the book were first categorized into the fish 20, the mollusk 5, the crustacea 4, and the shellfish 7, and reptile according to the biological taxonomy, and then each one was reviewed in terms of the taste and the food-nature. Generally, the fishes had the sweet taste; the crustacea and the shellfish the salty or sour in addition to the sweet taste; none of them were bitter or hot. Most of them had the mild nature; seven of them were regarded as warm; four as cool; one as cold from the standpoint of the traditional medicine. The food-nature of seafoods was closely related with the medicinal effects on the human body. These seafoods were characteristically used in daily dietary life as well as the medical applications; used as the side-dishes rather than the main-dishes. The cooking methods of boiling, steaming, and baking were preferred to drying and stewing. The preservation methods favored were the fermentation, drying and salting. These cooking and preservation methods were believed to reflect the nature of the seafoods to manifest the medicinal effects.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.17-24
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• 1989

Effects of cooking and drying methods on the lipids content and neutral lipid component of shrimp, Metapenaeus joyneri, were investigated. Total lipid content of the fresh shrimp was 6.0%(dry basis), which was not changed significantly depending on the cooking and drying methods. Lipid of the fresh shrimp was composed of 36.8% of neutral lipids, 21.5% of glycolipids, and 41.7% of phospholipids. Freeze dried shrimp was substantially higher in neutral lipid contents but lower in glycolipid and phospholipid contents than hot air dried one. Main components of the neutral lipids were triglycerides, free sterols, free fatty acids and esterified sterols. Freeze dried shrimp contained higher triglycerides contents than hot air dried shrimp, whereas free fatty acids content in hot air dried shrimp was greater than that of freeze dried one due to the decomposition of triglycerides to free fatty acids during hot air drying. Major fatty acid composition of the total lipid were palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid, and that of neutral lipid were palmitic acid, palmitic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid in fresh shrimp.

• Fisheries and Aquatic Sciences
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• v.25 no.6
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• pp.335-349
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• 2022

To optimize the hydrolysis conditions in the production of antioxidant hydrolysates from tuna cooking juice concentrate (TC) to maximize the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, TC containing 48.91% protein was hydrolyzed with Alcalase 2.4 L, and response surface methodology (RSM) was applied. The optimum hydrolysis conditions included a 2.2% (w/v) Alcalase concentration and 281 min hydrolysis time, resulting in the highest DPPH radical scavenging activity of 66.49% (0.98 µmol Trolox/mg protein). The analysis of variance for RSM showed that hydrolysis time was an important factor that significantly affected the process (p < 0.05). The effects of different drying methods (freeze drying, hot air drying, and vacuum drying) on the DPPH radical scavenging activity and amino acid (AA) profiles of TC hydrolysate (TCH) were evaluated. Vacuum-dried TCH (VD) exhibited an increase in DPPH radical scavenging activity of 81.28% (1.20 µmol Trolox/mg protein). The VD samples were further fractionated by ultrafiltration. The AA profiles and antioxidant activities in terms of the DPPH radical scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, ferric reducing antioxidant power, and ferrous ion chelating activity were investigated. Glutamic acid, glycine, arginine, and cysteine were the major AAs found in the TCH fractions. The highest DPPH radical scavenging activity was found in the VD-1 fraction (< 5 kDa). The VD-3 fraction (> 10 kDa) exhibited the highest ABTS radical scavenging activity and ferric reducing antioxidant power. The ferrous ion chelating activity was the highest in VD-1 and VD-2 (5 to 10 kDa). In conclusion, this study provided the optimal conditions to obtain high antioxidant activities through TCH production, and these conditions could provide a basis for the future application of TCH as a functional food ingredient.