• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.78-88
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• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.613-617
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• 1997

This study was performed to investigate the effects of the type of utensils (onggi, aluminum, enamel coated, stainless-steel and stone), cooking sources (deionized-water, doenjang soup and kochujang soup), and cooking time (0, 10, 20, and 30 min) on aluminum leaching. Aluminum content leached by onggi, aluminum, enamel coated, stainless-steel and stone was $0.53{\sim}2.76,\;1.17{\sim}4.20,\;0.77{\sim}3.23,\;0.53{\sim}2.03,\;0.83{\sim}2.70$ ppm in deionized-water, respectively; $4.60{\sim}7.73,\;6.45{\sim}11.50,\;5.53{\sim}9.27,\;3.50{\sim}6.70,\;5.00{\sim}9.13$ ppm in doenjang soup, respectively; $5.18{\sim}9.70,\;6.30{\sim}11.23,\;4.73{\sim}8.63,\;3.23{\sim}6.50,\;4.50{\sim}9.25$ ppm in kochujang soup, respectively. The leached aluminum content was increased with the elapse of cooking time. Aluminum utensil showed the highest leached aluminum content among different types of utensils.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• 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.

• The Journal of the Korea Contents Association
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• v.21 no.12
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• pp.400-407
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• 2021

Recently, mukbang and cookbang or cooking shows on TV and YouTube channels have increased, and the influences of these broadcasts on food consumption have been gradually increasing. There were several news articles on 'Baek Jong-won effect', in which the consumption of the agri-food Mr. Jong-won Baek mentioned on his broadcast soared, and even foods named after him are on the market. In this study, Mr. Jong-won Baek, who produces influential cooking contents through various media, was taken as a representative example. We evaluated if 'Baek Jong-won effect' exists on potato consumption, which Mr. Jong-won Baek broadcasted potato cooking recipes on TV and YouTube. After the potato recipe was broadcasted for the first time on the TV show called HomeFoodRescue, the differences in the amount of money to purchase potatoes before and after the broadcast were estimated by using the money amount to purchase data of Agri-food consumers panel and the difference-in-differences method at 6 time points (3, 6, 9, 12, 24, and 36 months). Among the time points analyzed, the potato purchases at post-broadcast were less than those at pre-broadcast. No results were observed suggesting the existence of 'Baek Jong-won effect' on potato consumption through HomeFoodRescue show in the study.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.204-211
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• 2007

In order to develop a pot lid that would not overflow, three parts were created, each different in size. One cover (A") had a small hole (dia. 10 cm) for the vapor to escape (dia. about 2.5 mm). Another, cover A' had a medium-sized hole (dia. about 5 cm) for the vapor to escape. Cover A (dia. 300 mm, $120\;mm^H$) had a large hole (dia. 100 mm) for the vapor to escape. Because the new cover was partially open while soy paste solution cooking, it showed that it could not only prevent overflow, but also extend the burning approaching and salinity increase time, reducing both cooking time and the amount of energy necessary to cook.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.25-40
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• 1991

Five-brown-rice-variety, Akibare, Odaebyeo, Taebaegbyeo, Nonglim Na 1 and Hankangchalbyeo, was prepared and examinated the hydration kinetics and the cooking qualities. Before the hydration the L/W ratio of raw Taebaegbyeo was the biggest value among the five brown rices. The water uptake was directly proportional to the square root of soaking time. During the hydration water uptake of high yielding brown rices was bigger than those of traditional brown rices among the nonglutenious varieties but waxy brown rices were not. Generally volume increase constant was directly proportional to the water uptake constant, which were different a little with brown rices was hydrated which was inversed proportional to the water uptake degree. According to the instrumental result using the rheometer of cooked brown rice with increased soaking times that was decreased the hardness and was increased the adhesiveness. The sensory evaluation test indicated that the hardness and the stickiness value of cooked brown rices were proper after 15-hour-soaking time and it was identical result to the instrumental result using the rheometer.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.90-96
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• 2000

The optimum cooking conditions for large scale continuous gas cooker were studied with three varieties of rice. Optimum soaking time for the cooker was estimated to be 30 min at cooking temperature above $20{\circ}C$, while 60 min at cooking temperature below $10{\circ}C$. The ratio of water-to-milled rice giving the best eating quality was founded to be $1.41{\sim}1.48$, and corresponding moisture content of cooked rice ranged from 60 to 62% for different rice varieties. The optimum ratio of water to milled rice. (Chucheong) decreased from 1.50 to 1.37 with increase in the amount of milled rice from 4.0 to 6.5 kg in a cooking vessel. However, actual water uptake by rice (g water absorbed per g rice) on cooking was nearly constant value of 1.13, which means that evaporated water during cooking increases with decreasing the amount of rice in a cooking vessel.