• 한국식품조리과학회지
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• 제20권1호
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• pp.34-41
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• 2004

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various preparation and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78％ and 52％ respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

• 한국식품과학회지
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• 제16권4호
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• pp.457-462
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• 1984

아끼바레와 밀양 23호 현미의 취반에 있어서 취반중의 경도 변화에 의하여 취반 속도를 속도론적으로 분석하고 X-ray와 scanning electron microscope를 사용하여 호화양상을 비교하였다. 현미 취반의 최적 가수량은 아끼바레와 밀양 23호가 각각 1.65 및 1.73 배로써 다수확계가 다소 높은 최적 가수율을 보였다. 현미의 취반속도는 밀양 23호가 아끼바레보다 약간 빨랐으며, 백미보다는 약 2배 느렸다. 두 품종의 취반시 활성화에너지는 비슷하였으며 $80{\sim}100^{\circ}C$ 범위에서는 $15{\sim}16kcal/mol$, 100 - $130^{\circ}C$ 범위에서는 약 8. 5 kcal/mol이었다. 또한 X-ray 회절도로 호화도를 측정한 결과 연화도로 판정한 취반 종료점의 호화도는 거의 100%였다.

• 한국식품조리과학회지
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• 제32권3호
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

• Journal of Community Nutrition
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• 제5권2호
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• pp.65-71
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• 2003

In Current Standard Tables of Food Composition in Japan (Fifth Revised Edition), standard composition values of food used regularly in Japan are shown by values per 100g of their edible portion, with one value of standard composition per one foodstuff as a rule. In the Explanation (Chapter 1) and Reference Data (Chapter 4) of the original table, the most important matters are mentioned, including the table of the weight change rate by cooking, the table of the outline of the cookery, and the formula of the actual amount of intake nutrition. These are helpful for an understanding of the actual amount of intake nutrition. The formula for the amount of purchase in consideration of the amount of refuse is also shown. Information concerning foodstuffs and composition items in the table as well as important points in the reference column are concurrently written in English. As related studies, the composition tables by values per 100m1 or considered loss, the table or the formula for estimation of the amount of sucrose, and the list of the composition extant rate after cooking, among others, are also provided. Users should understand the original composition table, and then suggest how to utilize it. (J Community Nutrition 5(2) : 65∼71, 2003)

• 한국식품저장유통학회지
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• 제19권3호
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• pp.368-375
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• 2012

쇠고기 등심을 섭취할 때에 동물성 지방과 콜레스테롤의 섭취를 줄일 수 있는 효과적인 가열처리 방법을 제시하기 위하여 쇠고기 등심을 삶기, 찌기, 굽기 및 튀기기의 방법으로 가열처리한 후, 이화학적 특성의 변화를 조사하였다. 가열처리에 따른 가열감량, 탈수량 및 탈콜레스테롤양은 튀기기 처리구에서 가장 높았고, 탈유량은 삶기 처리구에서 가장 높았다. 시료의 pH는 찌기 처리구에서, 시료로부터 추출한 지질의 산가는 삶기 처리구에서 그리고 굴절율은 튀기기 처리구에서 가장 많이 증가하였다. 시료의 경도, 점착성 및 저작성은 가열처리에 의하여 크게 증가하였는데, 경도는 찌기 처리구에서 점착성과 저작성은 튀기기 처 리구에서 가장 많이 증가하였다. 탄력성은 가열처리에 의하여 감소하였으며, 응집성은 가열처리에 의하여 거의 변화가 없었다. CIE $L^*$ 값은 가열처리에 의하여 증가하였는데 삶기 처리구에서 가장 크게 증가하였고, CIE $a^*$ 값은 모든 처리구에서 감소하였는데 삶기와 찌기 처리구에서 크게 감소하였으며, CIE $b^*$ 값은 모든 처리구에서 크게 감소하였다. 가열처리 방법에 따른 시료의 지방산 조성은 튀기기 처리구를 제외하고는 거의 변화가 없었다. 그러므로 쇠고기 등심을 섭취할 때, 동물성 지방의 섭취를 줄이기 위한 가열처리 방법은 삶기가 효과적이라고 생각되지만 기호적인 가치 등을 고려한 추가 연구가 필요하다고 생각된다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.217-232
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• 2004

As a result of the sudden change of our society and the increasing employment of married women, it is necessary for men to participate in household works. The purpose of this study was to investigate consciousness of and participation in meal management of 30 to 50 years old Korean married men, living in Incheon and Ganghwa. The younger and the lower the education, consciousness about the meal management was lower. More than half of the subjects responded ‘Men can do participate in preparation of meals if necessary’ and the lowest of the subjects responded ‘Men should not participate in preparation of meals’. It showed that the consciousness of participation in meal management was changing positively. Although the consciousness of participation in meal management was positive, the real rate of meal management participation was not that high. Men were participated in grocery shopping, dish washing, cooking and menu planning in order. The average score of nutrition knowledge was high but there was no significant correlation between the nutrition knowledge and the participation in meal management. There were no correlations between the consciousness of and the participation in meal management. But there were strong correlations among each other in meal management behaviors such as grocery shopping, dish washing, cooking and menu planning. Our results suggested that nutritional education should be carried out in menu planning and cooking demanding knowledge and training.

• 대한영양사협회학술지
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• 제4권2호
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• pp.263-269
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• 1998

This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.

• 대한가정학회지
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• 제4권1호
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• pp.589-594
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• 1963

Ascorbic acid has a strong power to reduce other materials, so by using this reducing power we can analise many materials quantitatively. Dihydro-ascorbic acid is quantitatively changed into ascorbic acid under a certain condition, if reduced by hydrogen-sulfide. Dihydro-ascorbic acid also has physiolosical effect, but less effect than ascorbic acid. The effect of dihydro-ascorbic acid is regarded as a half of that of ascorbic acid. Among the analytical methods applying this theory the method using 2.6 dichlorophenol indophenol what called the method of Indophenol is used most widely; so does Hydrazine-method. But comparing these two methods the former shows a little higher rate in analytical value. Vegetable are vital sources for vitamin C. According to the report of the commitee of FAO Korean branch the amount of daily per head average intake of vitamin C is about 70mg in raw materials. Since vitamin C is easily affected by heating or oxidation in Cooking the loss is not a little. Consequntly it is regarded that the actual amount of intake will be much less than basic amount. It is therefore very important to find out that how much percent of the loss there will be in case of cooking, in order to dicide the actual amount of in take as proper nutrition for a person. Therefore this paper intended to give some help in setting a standard amount of V.C intake, by measuring the change of the V.C amount using the general cooking method and by measuring amount of V.C contained in the part of vegetable, used in Korea abundantly.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2016년도 추계 학술논문 발표대회
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• pp.115-116
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• 2016

This study applied BS replacement mortar's ERCO to see what impact it has on moisture evaporation and contraction changes, and resulted in the following. Depending on the rate of change in length according to the cure method of BS replacement mortar, high-strength areas were shown to have a bigger increase in the rate of change in length than regular or low-strength areas, and differences in rate of change in length due to ERCO cure methods were shown to be slight. For rate of changes in mass, on the whole there was an increase in the order of dry curing, cover curing, 7-day water curing, and28-day water curing. A comprehensive view says that after removal of test piece specimens, ERCO application did not expect a sufficient curing effect in the BS area.

• 한국식품조리과학회지
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• 제28권6호
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• pp.781-787
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• 2012

This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.