• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.266-272
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• 2006

Numerous reports have evaluated the predictive ability of carcass probes for meat quality using measurements taken early postmortem or near 24 h. The intervening time period, however, has been largely ignored. In this study, the capacity of three probes [pH, electrical conductivity (EC), and grading probe light reflectance (GP)] to predict pork longissimus muscle quality (drip and cooking losses, Warner-Bratzler shear, $L^*$, n = 30) was evaluated at 45 min, 90 min, 3, 6, 12, 24, and 48 h postmortem. The strongest relationships were observed between cooking loss and 6 h EC and GP ($R^2$ = 0.66, 0.72), and $L^*$ and GP ($R^2$ = 0.57-0.66, 12-48 h). pH was most valuable early postmortem ($R^2$ = 0.63, 90 min with cooking loss). GP at 6 h most effectively ($R^2$ = 0.84) predicted a two factor (cooking loss+$L^*$) meat quality index. Results emphasize the predictive value of measures taken between 3 and 12 h postmortem.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.331-337
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• 2011

Pork cutlets contains high amounts of fat and calories even though they are highly preferred among young consumers in Korea. We investigated the use of an oven cooking method using brown crumbs to replace the frying method for the preparation of pork cutlets. The average contents of fat and calories in oven cooked pork cutlets were reduced by 77.5% and 35.2% respectively, when compared to cutlets prepared using the frying method (p<0.05). These results demonstrate that pork cutlets prepared by oven cooking may be helpful to people who require dietary treatment. In a color experiment, the surface color of oven cooked pork cutlets showed no difference when brown crumbs were used (p>0.05). In an experiment for texture characteristics, the level of hardness for the oven cooked cutlets showed no difference from that of the fried cutlets (p>0.05), and the degree of batter separation also did not differ. The oven cooking method demonstrated a 65.6% improvement in pork cutlet production, and is therefore appropriate for a food service that must serve many customers in a limited time.

• Korean Journal of Community Nutrition
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• v.2 no.5
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• pp.711-720
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• 1997

The purpose of this study was to investigate the purchase of special and cooking patterns of eggs. This survey was carried out through questionnaire and the subjects were 435 housewives whose children were middle or high school students in Kyunggi-do and Inchon. The results are summarized as follows : 1) As for age, 66.4% of subjects were 40 years or older. Also 57.1% of subjects received a high school education. As for occuption, full-time housewives accounted for 60.5%. Monthly family income of 39.1 % was 1-2 million won. As for monthly cost of food, 51.7% of subjects paid less than 500 thousand won. Also 40.2% of subjects lived in apartments. 2)Most housewives knew about the sale of special eggs. However, they perceived that the price of special eggs was expensive. 3) The higher their age, education level. household income and food cost, were, the more frequent their purchase of special eggs was. 4) The reason for their purchasing special eggs was in order of nutrition and freshness. 5) Most housewives didn't trust the brands of special eggs. 6) The most popular method of cooking eggs was fried-eggs. Therefore, it is necessary to provide cheap, fresh and nutritious special eggs. (Korean J Community Nutrition 2(5) : 711∼720, 1997)

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.219-226
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• 2018

The purpose of this study was to investigate the effect of thermal treatments, such as a sous-vide and a conventional hot water cooking, on the texture changes of soybean sprout. A novel method to measure texture properties of soybean sprout have been determined because of the irregular geometry of soybean sprout. The shape of cotyledon of bean spout was accurately analyzed using an image processing and a geometry model. To minimize the effect of the contact area on the texture measurement, a blade type of probe was selected for the measurement. True stress was evaluated to reflect the shape changes during deformation, and demonstrated that the measurement accurately distinguished the effect of thermal treatment on the texture. Different heating time (i.e., 0, 10, 20, and 30 min) was applied for both sous-vide and conventional cooking. Thermal processing caused hardening of textures for both cotyledon and hypocotyl of soybean sprout. The conventional cooking method showed higher stress values than those of sous-vide cooking. Sprouts cooked by sous-vide released the moisture after thermal processing while sprout cooked by a conventional water bath method could hold the moisture content during thermal processing. The soybean sprouts treated by conventional cooking method showed a higher score in sensory evaluation.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.69-76
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• 2009

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and ${\sim}60^{\circ}C$, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at $25^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at $57^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at $85^{\circ}C$ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by ${\alpha}$-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at $73^{\circ}C$ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at $73^{\circ}C$ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at $57^{\circ}C$ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.1
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• pp.15-37
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• 2013

The purpose of this study is to develop a faceted classification that enables the conceptualization and the organization of Korean food information. 23,470 terms were collected, categorized, and analyzed from the table of contents in 776 monographs and directory headings in portal sites related to Korean food. In order to develop the Korean food classification, common properties were analyzed in the process of categorizing terms. Then basic facets and subfacets were defined and assigned, and hierarchies among facets and concepts, citation orders, and notations were decided. As a result, the classification scheme consisted of 16 basic facets and 85 subfacets. The citation order of facets was proposed in order of Personality facet (kinds of dishes), Matter facet (materials, cooking utensils/equipment/containers, and nutrients), Energy facet (cooking processes and techniques, eating sense, type of cooking, table services, and agents of cooking), Space facet (countries/ethnic groups/geography, and eating places), Time facet (situation/purposes, season, time of meals, periods, and ages). The result of this study will be used for organizing, searching, retrieving, and providing Korean food information effectively around the world. Also, it will provide a foundation for developing subject-oriented classification using facet analysis in other disciplines.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.171-180
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• 2016

The purpose of this study was to develop a cooking method for skate pipyun made from skate skin and water. As the gel formation conditions, several skin contents (30~60%) and cooking times (10, 14, and 18 min) were determined. Test for quality characteristics of pipyuns was carried out by measuring texture, water content and pH, sensory evaluation, and heat stability of pipyun gel: five samples (S2: 40%, 10 min, S3: 50%, 10 min, S6: 40%, 14 min, S9: 30%, 18 min, S10: 40%, 18 min) with appropriate gel texture were selected based on their hardness, adhesiveness, and springiness. There was no difference in color among the five pipyuns. Hardness, chewiness, and gumminess of pipyuns significantly increased depending on skate skin content and cooking time. Water contents were significantly higher in S2 (83.40%) and S6 (82.97%). The pH levels of pipyuns appeared to be weakly alkali in the range of 8.17~8.71. In the sensory evaluation, S2 was the most preferred overall with significantly higher evaluation of transparence, gloss, and smoothness. The stability of gels S2 and S9 decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing skate pipyun.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.280-291
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• 2010

This study investigates the influence of educational satisfaction on job satisfaction. The sample consists of 243 students who took a re-vocational cooking class program at a cooking school. To accomplish the result, frequency analysis, factor and reliability analysis, t-test, ANOVA and Multiple Regression Analysis were used. Based on the result, educational satisfaction is related to satisfaction with education time, satisfaction with facilities and satisfaction with contents. Also, job satisfaction is related to satisfaction with payment and satisfaction with performance. The result showed that gender and possession of a license are statistically significant on education time and educational contents; however, it didn't show the significance of educational facilities.