• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.321-327
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• 1997

High Temperature-cooking conditions of cultured fishes(loach, crucian carp, bastard halibut, and jacopever) were optimized by response surface methodology(RSM), and plastein products were prepared using enzymatic hydrolysis. Four models were proposed with regard to effects of time(t), temperature(T), and water/fish meat (w/f) ratio on the amount of 0.3M TCA soluble fractions. The model coefficients were ranged from p<0.0001 for jacopever to p<0.0433 for bastared halibut. Cooking conditions for 60% hydrolysis were optimized at 1) 14$0^{\circ}C$ except for crucian carp(136$^{\circ}C$); 2) 10.08 hours(loach), 7.25 hours(crucian carp), 9.85 hours(ba-stard harlibut), and 9.37 hours(iacopever); 3) 1:1(w/f) ratio except for the crucian carp(1.1:1). When protein hydrolyzates were employed for the plastein synthesis, optimum plastein-reaction conditions were determined to be pH 9.0 with chymotrypsin for the loach and crucian carp hydrolyzates, pH 9.0 with papain for the bastard halibut hydrolyzate, and pH 11.0 with trypsin for the jacopever hydrolyzate. Plastein reaction could be performed in water at concentration up to 20%(w/f).

• 동아시아식생활학회지
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• 제12권6호
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• pp.547-553
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• 2002

This study was attempted to enhance the contents of dietary fiber and minerals of cooked rice by adding four different levels of carrot juice in cooking water (0%:A. 10%:B. 20%:C. 30%:D). The degree of gelatinization and retrogradation, sensory evaluation. and in vitro digestion ratio were tested. These results concluded that the rice cooked with 10～20 % of carrot juice in cooking water was quite acceptable. the optimum cooking conditions fur the rice were one hour presoaking time, 160% cooking water to rice ratio. 20 minutes heating time and 10 minutes steamed cooking.

• 펄프종이기술
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• 제32권4호
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• pp.66-73
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• 2000

Alkaline sulfite-anthraquinone(AS-AQ) cooking process has been applied to unground pine bark. The properties of the spent liquor such as molecular weight distributions, sulfonic equivalent weights, degree of sulfonation, phenolic hydroxyl groups and kaolin dispersing ability have been investigated to evaluate the possibility of using this liquor as concrete additives or binders. In the case of ground bark meal, more than 90% delignification was achieved at the optimal cooking conditions. However, applying these conditions on unground bark the delignification was slightly retarded. The decrease in the degree of delignification may be attributed to less penetration and diffusion of chemicals during the cooking of the bark. Increasing the cooking temperature only by $5^{\circ}C$ improved the delignification of the bark and about 90% delignification can be achieved. These results indicate that bark can be used successfully during AS-AQ cooking without any mechanical or physical pretreatment. The properties of lignin or polyphenol sulfonates in the spent liquor after AS-AQ cooking of the bark were compared with Sunflo-R, which is commercial lignosulfonate(CLS) prepared from wood. The weight average molecular weights(Mws) estimated by gel-filteration chromatography was found to be ranging from 1,200~1,800. These are considerably lower than those in CLS. Lignin or polyphenol sulfonates in the spent liquor of bark and CLS have similar degree of sulfonation, but the phenolic hydroxyl group was 1.8 times higher than CLS. Moreover, the dispersing abilities of the spent liquors were better than that of CLS, especially after 0.1% addition to kaolin suspension.

• 한국축산식품학회지
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• 제36권1호
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• pp.23-28
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• 2016

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

• 한국식품조리과학회지
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• 제31권3호
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• pp.248-254
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• 2015

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.

• 한국식품조리과학회지
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• 제9권3호
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• pp.187-194
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• 1993

송피와 모시풀을 첨가하여 시루, 찜통, 압력솥 그리고 전자레인지를 이용하여 떡을 제조하고 관능검사 및 기계적텍스쳐 측정을 통하여 저장기간에 따른 떡의 품질변화를 비교, 검토하였다. 송피와 모시풀의 첨가량을 17.28%로 하여 이용 조리기기를 달리하여 제조한 경우의 수분함량은 시루, 찜통, 그리고 압력솥 조리가 각각 약 44∼48%였고, 송피와 모시풀떡 모두 전자레인지에 의한 조리에서 약 39∼42%로 가장 낮게 나타났다. 송피와 모시풀의 첨가량을 17.28%로 하여 조리기기를 달리하여 제조한 경우의 호화도 변화는 전자레인지를 이용하여 조리한 시료가 가장 급격한 감소현상을 보여주었으며, 시루를 이용하여 조리한 시료가 가장 완만한 감소현상을 보여주었다. 송피와 모시풀의 첨가량을 17.28%로 하여 조리기기를 달리하여 제조한 시료의 저장기간별 관능검사 결과 조직의 부드러운 정도, 촉촉한 정도, 쫄깃한 정도는 시루와 찜통을 이용한 것이 가장 높았고, 전자레인지 조리에서는 유의적으로 낮게 나타났다. 전반적인 바람직한 정도는 시루가 가장 높게 나타났으며, 찜통, 압력솥, 전자레인지 조리의 순서로 선호도를 보였다. 이들 모두 저장시간이 경과함에 따라 평가치가 낮아졌다. 조리기기별 기계적 측정에서는 견고성, 씹힘성은 전자레인지로 조리한 것이 가장 높았으며, 시루와 찜통을 이용하여 조리한 것이 가장 낮은 값을 보여주었다. 점착성은 시루와 찜통을 이용하여 조리했을 때 높게 나타났으며 저장시간이 경과함에 따라 압력솥, 전자레인지 조리시료가 가장 큰 감소를 보여주었다.

• 한국축산식품학회지
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• 제36권3호
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• pp.291-299
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• 2016

Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1⁺⁺ (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature but decreased the redness after cooking and steaks cooked at 60℃ were more reddish than steaks cooked at 82℃ in both QG groups. Higher cooking temperature greatly (p<0.05) increased the cooking loss, but there was no significant interaction between cooking temperature and QG on the cooking loss. Moisture is negatively correlated with temperature in both QG while the proportionate relationship between crude fat and end-point temperature found in QG 1⁺⁺. WBSF values were significantly (p<0.05) high for QG 1, while that was significantly (p<0.05) increased when the temperature continues to increase. The increasing quality grade of beef resulted in significant higher (p<0.01) level of TBARS and cooking temperature increased TBARS content. Fatty acid composition was not altered by cooking at both temperatures and also the amount of fat intake was not changed. The current study indicates that eating quality of beef m. longissimus was greatly influenced by end-point temperature being interacted with QG. However, the amount and composition of fat were stable regardless of end-point temperatures. These results will provide a consumer reference to determine cooking conditions and intramuscular fat content.

• 한국식생활문화학회지
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• 제26권5호
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• pp.468-477
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• 2011

Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.

• 한국인쇄학회지
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• 제24권2호
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• pp.11-24
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• 2006

The Lithographic ink is composed of pigment, vehicle and additives. In especially, the vehicle is the most important element and consist of vegetable oils, mineral oils and resins. Varnishes have to resist certain forms of chemical and physical attack during ink manufacturing process and printing process So this varnish cooking is very important. In this paper, effects of cooking conditions of varnish using phenolic modified rosin ester on physical properties of the vehicle were studied. The varnish cooked according to temperature and time were compared in order of average molecular weight by the GPC method. and the rheological properties were found by rotational rheometer. And the emulsion behavior were compared by high speed emulsification tester which were set on 1200 rpm and $40^{\circ}C$ temperature (Novomatics Lithotronic). We displayed viscosity against tack(Inkometer Thwing-Albert M-106) by diagram.

• 한국식품조리과학회지
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• 제8권2호
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• pp.123-135
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• 1992

Time and temperature conditions, and microbiological qualities of six categories of menu items were assessed according to the process of food product Row in a 500 bed general hospital. The Harzard Analysis Critical Control Point (HACCP) system was applied to determine harzards, to assess their severity and risks, and to identity CCPs and memos for monitoring mem. The Critical Control Points identified for each category of menu items were: Meat Soup (Kyung Sang Do Gogi Guk): Pre-preparation, holding after pre-preration, and holding after cooking; Pot Stewed Stuffed Cabbage (Soe Yangbaechu Mali Chim): pre-preparation, holding after Pre-preparation, stuffing, cooking and holding after cooking; Boned Pork Sour Salad (Doeji Suyuk Muchim): Pre-preparation, holding after pre-preparation, and post-preparation after cooking; Sauteed Pork Ball (Jeyuk Wanja Jon): pre-preparation, holding after pre-preparation, shaping, and holding after cooking; Stir-fried Fragrant Mushroom (Pyogo Bosot Bokkum): basic ingredients, Pre-preparation, holding after pre-preparation, and holding after cooking; and Fried Corn with Vegetables (Oksusu Yachae Tuigim): pre-preparation, holding after pre-preparation, mixing, and holding after cooking.