• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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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.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.461-469
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• 2002

In order to develop a better food preparation method in terms of vitamin retention in food service establishments, the retention rate of riboflavin in two kinds of Korean dish (stir-fried sausage with vegetables, stir-fried garlic young stems) were examined during various cooking stages, holding temperature and duration time. Riboflavin content of the sample was analyzed using by using a HPLC with a fluorescent detector at various holding durations and temperatures. Also the changes in the pH and water contents of the samples were measured during holding at various temperatures to find any relation among the pH, water contents and riboflavin content. In the results, there were significant differences in riboflavin contents at various cooking processes such as washing, slicing, blanching, soaking, etc. Also, the retention rates of riboflavin at various holding methods and temperature were significantly different from one another. Especially 50% reduction of riboflavin content occurred during blanching of young garlic stem and only 38% of riboflavin was left after slicing carrots for stir-frying of sausage.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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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.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.47-55
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• 1997

This study aims to know what the physicochemical properties and physical properties of the Korean traditional rice cake injulmi made from persimmon powder and glutinous rice(powder), and to come up with a standard recipe of it with the premixed powder of persimmon and glutinous rice. Cooked rice powder with 9 different levels of persimmon in cooling dough(75, 100 and 150${\mu}{\textrm}{m}$ power with each 20, 40, and 60%) was tested for rheological parameters, the rate of swelling, degree of gelatinization, sensory evaluation, and the observation of cross section used to electronmicroscope. 1. sensory evaluation conducted by 20 university students as panelists showed that mixed glutinous rice powder and persimmon powder lost their regular forms. increase in persimmon powder content increased a thin layer of starch granule, presumably due to sugar and fiber in the mixed persimmon powder granule. 3. In cooking the rice cake with 20~60% of persimmon, it showed 6.3 to 5.5 pH. 4. Quantitative description analysis conducted by 20 university student s panelists showed that sample that sample C was preferred among 9 samples. From these results, it was concluded that glutinous rice cake cooked with 20% of persimmon powder was quiet acceptable. Optimum cooking condition for the glutinous rice with persimmon powder rice cake was 30min of cooking time and 25$0^{\circ}C$ of cooking temperature with gas oven.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.25-29
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• 1993

This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (l0% fat, 10%s vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.

• Journal of the Korean Home Economics Association
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• v.4 no.1
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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.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.04b
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• pp.747-750
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• 1998

The application of spent liquor(BSL) obtained from alkaline sulfite-anthraquinone cooking of pine bark to cement mortar significantly improved the water-reducing ability and decreased the rate of cement hardening. However, the compressive and flexural strength of BSL addition to cement mortar were lower than that of PLAIN. The application of 0.2% antifoamer to BSL slightly decreased water-reducing ability, but remarkably improved the compressive and flexural strength of cement mortar. On the other hand, BSL decreased the rate of hardening of cement, which exhibited the protperties of the lignosulfonated based retarding water-reducing type. but the setting time of cement could be controlled by addition of Na2CO3 could be used to convert BSL to normal or accelerating concrete admixtures.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.210-218
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• 1987

In the previous report, we isolated and purified one of tendering enzyme 'ficin' from fig latex. In this study, various crude ficin concentrations and reaction time were employed to investigate the contents of free amino acids and other free nitrogen compounds after the treated with beef round muscle. 1. Free amino acids contents increased with the increase of temperature and time during the aging of beef at $1^{\circ}C$ and $8^{\circ}C$, and the increasing rate was remarkably high when fresh beef was treated with ficin. In the case of ficin treatment after various cooking, steaming showed the highest increase in free amino acid contents among three cooking methods such as boiling, steaming and pan broiling. The increased amounts of free amino acids in three groups-aging beef at $1^{\circ}C$ for 3 days, fresh beef treated with ficin(0.1%, 2hrs) and beef treated with ficin(0.1%, 2hrs) after cooking were 13%, 293% and 137% respectively. In contrast to aging group, the amount of free amino acids in other two groups treated with ficin was superiorly increased. 2. The amounts of total free nitrogen, free non-protein nitrogen and $NH_3-nitrogen$ increased with the increase of temperature and time during the aging of beef at $1^{\circ}C$ and $8^{\circ}C$, and the increasing rate was remarkably high in fresh beef treated with ficin. In the case of ficin treatment after cooking, steaming gave larger amount of total and non-protein nitrogen than other two cooking, e.g. boiling and panbroiling. The increasing rate of nonprotein nitrogen to the total nitrogen of fresh beef treated with ficin(0.1%, 2hrs) was 75 times greater than that of aging fresh beef at $1^{\circ}C$ for 3 days.

• Applied Biological Chemistry
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• v.36 no.3
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• pp.146-153
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• 1993

The changes in water uptake rate, cooking property, color of rice grain, gelatinization property of milled rice during storage were studied. The water uptake rate constant of milled rice during storage at $4{\sim}30^{\circ}C$ for 3 months decreased, which was more pronounced at elevated storage temperatures. The activation energy of water uptake was different below and above $25^{\circ}C$ of storage temperature. The activation energy after storage for 3 months below and above $25^{\circ}C$ was 608 and 1269 cal/mole, respectively. The rice grain became harder and the cooking time was prolonged by $3{\sim}8$ minutes upon storage. The cooking rate constant was linearly decreased as a function of storage time. The activation energy of cooking after 1 month of storage was 235 cal/mole, which was increased by 1.7 times after storage of 1.5 months and thereafter by 1.2 times with the increase of 0.5 month. There were no significant changes in color of milled rice grains during storage at $4^{\circ}C$, but the increase of b value was observed at higher temperatures. The Initial pasting temperature of rice flour remained essentially unchanged during storage, but the peak viscosity consistently increased with the increase of storage time and temperature. The gelatinization temperature of rice flour by differential scanning calorimetry was not changed but enthalpy of gelatinization was decreased during storage.

• Journal of the Korean Wood Science and Technology
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• v.20 no.1
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• pp.60-71
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• 1992

To investigate the delignification behaviour in solvolysis pulping process, Populus alba ${\times}$ glandulosa H. and Pinus Kuraiensis S. et Z. were cooked with p-cresol and vater solvent(2:8, 5:5, 8:2 v/v) at $175^{\circ}C$ for 9 cooking time levels(20, 40, 60, 80, 100, 120, 140, 160, 180, min). Pulp yield, residual lignin content, de lignification rate, decarborhydration rate were determined. Delignification behaviours were analyzed by TEM. 1. The p-cresol-water solvent cooking of P. alba ${\times}$ glandulosa showed good delignification at the solvent system which the mixture ratio of p-cresol and water were 2:8(v/v), while the cooking of P. koraiensis with the p-cresol and water mixture ratio of 5:5 was no good. 2. P. alba ${\times}$ glandulosa showed three step-delignification phenomena at the solvent system which the mixture ratio of p-cresol and water were 2:8(v/v) anti 5:5(v/v). But P. koraiensis showed a first order delignification reaction at the same mixture ratio of p-cresol and water solvent system. 3. In TEM micrograph obtained for the solvent system which the mixture ratio of p-cresol and water was 5:5(v/v), the partial delignification of the cell corner of P. alba ${\times}$ glandulosa and P. koraiensis were observed at 60min. of cooking time. Complete delignification at the cell corner of P. alba ${\times}$ glandulosa was observed at 160min. and that of P. koraiensis was observed of 180min. of cooking time. 4. In optical microscopic observation, fiber separation of P. alba ${\times}$ glandulosa occured at 120min. and that of P. koraiensis began at 140min. of cooking time. 5. At the solvent system which the mixture ratio of p-cresol and water was 5:5(v/v), middle layer on secondary wall($S_2$) and cell corner of P. alba ${\times}$ glandulosa were more selectively delignified than primary wall(P) and outer layer on secondary wall($S_1$). However P. koraiensis did not showed any difference in delignification between cell wall layers and cell corner.