• Culinary science and hospitality research
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• v.20 no.3
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• pp.161-170
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• 2014

Making jungkwa, a traditional Korean snack, is difficult and complicated. In this study, a rice cooker was used to simplify the process of making jungkwa made with ginseng. Comparing ginseng jungkwa cooked in a rice cooker with the control group cooked in a traditional way, their chewiness, browness, glossy and overall preference were similar when cooked for 160 minutes, 175 minutes, 190 minutes, 205 minutes, and 220 minutes. The moisture content of ginseng jungkwa cooked in a rice cooker decreased, while its sugar content increased with increased cooking time. Also, the ginseng jungkwa had lower lightness and higher redness and yellowness as its cooking time got longer. The ginseng jungkwa cooked for 205 minutes was most similar to the one cooked in a traditional way. In the measurement of texture, the ginseng jungkwa had higher hardness with increased cooking time, and, when cooked for 205 minutes, it was most similar to the one cooked in a traditional way in chewiness. The sensory evaluation showed that the one cooked for 205 minutes was most preferred in appearance, smell, taste, texture and overall preference. Based on these results, this study revealed that using a rice cooker can be substituted for the traditional way of making jungkwa.

• Korean Journal of Human Ecology
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• v.8 no.4
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• pp.23-35
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• 2005

The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf. $15{\sim}16$ kinds of amino acid including aspartic acid were determined in the fresh leaf, dried leaf and roasted leaf, and the major free amino acids were serine, aspartic acid, and glutamic acid. The major total amino acids of tile fresh leaf, dried leaf and roasted leaf were glutamic acid, histinine, and glycine. The major fatty acids of Perilla leaves were palmitic acid, linolenic acid, and linolenic acid. The content ratio of linolenic acid in fresh leaves was the highest, but that of palmitic acid was lower than that of dried leaves and roasted leaves. L value, a value, and b value of Perilla leaf were the highest in the roasted leaves followed by the order of dried leaves and fresh leaves. L value and b value of Jasosuksu extracted from roasted leaves were higher than Jasosuksu extracted from dried leaves. The preference of color, flavor, sweetness of Jasosuksu extracted from dried leaves was the highest when extraction time was 10 min. at $70^{\circ}C$, but that of Jasosuksu extracted from roasted leaves was the highest when extraction time was 15 min. at $70^{\circ}C$. The preference of color, flavor, taste of Jasosuksu extracted from roasted leaves was higher than that of Jasosuksu extracted from dried leaves.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.149-159
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• 2021

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4℃ under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

• Journal of Forest and Environmental Science
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• v.9 no.1
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• pp.67-80
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• 1993

There are a lot of serious problums associated with conventional pulping processes, such as kraft and sulfite. In order to tackle these difficulties, organic acid pulping of Populus tomentiglandulosa T. Lee and Pinus densiflora S. et Z. have been investigated as on alternative method. The acetic acid cooking of Populus tomentiglandulosa T. Lee achieved good delignification with pulp yields of 55-65% under almost all cooking conditions. In the acetic acid cooking of Pinus densiflora S. et Z., it was not cooked at a low temperature. The strength properties of the acetic acid pulps from Pinus tomentiglandulosa T. Lee showed the optimum with 95% acetic acid concentration at $185^{\circ}C$ maximum cooking temperature for 0.5hr cooking time. The strength properties of the acetic acid pulps from Pinus densiflora S. et Z. displayed excellent tear strength in comparison with those of the other softwoods. In the process of acetic acid cooking, glucose has been removed a little, but other sugars have been eliminated. The elemental compositions and $C_9$ formulas of acetosolv lignins from Populus tomentiglandulosa T. Lee were 63.88% carbon, 5.45% hydrogen and 30.67% oxygen and $C_9H_{9.15}O_{3.24}$ The elemental compositions and $C_9$ formulas of acetosolv lignins from Pinus densiflora S. et Z. were 61.85% carbon, 6.14% hydrogen and 32.01% oxygen and $C_9H_{9.15}O_{3.50}$ The Wt. av. MWT's of the acetosolv lignins from Pinus tomentiglandulosa T. Lee and Pinus densiflora S. et Z. were 731 and 725.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.397-404
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• 2004

Turkey thigh meats with skin were ground twice through a 3-mm plate and patties were prepared. Patties were cooked using 5 different methods(oven cooking, pan frying, oil deep frying, boiling, and microwaving) to an internal temperature of 85${\sim}90^{\circ}C$ and packaged in either oxygen permeable PVC zipperbags or oxygen impermeable PVDC bags. The samples were analyzed for thiobarbituric acid reactive substances(TBARS) and cholesterol oxidation products(COPs) after storage at $4^{\circ}C$. The TBARS of cooked meat increased during the storage regardless of cooking methods, vacuum packaged thigh meat produced less TBARS and COPs than the aerobically packaged samples. At the beginning of storage, aerobically packaged meat cooked by boiling method produced higher TBARS than that of others. However, the TBARS of microwaved meat with vacuum packaging increased rapidly after 3 days of storage at $4^{\circ}C$. The amount of total COPs in cooked thigh meat increased linearly with storage time. The level of total COPs in aerobically packaged cooked meat was higher than the vacuum-packaged meat. Microwave produced higher level of total COPs in meat than other cooking methods during storage.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.323-331
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• 2006

The manufacture and consumption of traditional Korean rice cake is being revived due to the introduction of various desserts and confectionaries in the food industry. In order to develop this traditional food of Korea and allow various types of rice cakes to enter the market, it is essential to standardize the cooking methodology. In particular, there has been little research on Dutubpyun, a traditional food famous for its good taste. In addition, the original cooking methodology varies between cookbooks. Therefore, in order to standardize the cooking methodology for Dutubpyun referring to various cookbooks, different types Dutubpyun were made by varying the grain fineness of the glutinous rice powder to 16, 20, 30 and 40 meshes, adding up water to 10%, up sugar to 10% and up soy sauce to 5%. Subsequently, a sensory evaluation, and a test on the moisture, degree of gelatinization and hardness during storage were measured to determine the optimal grain fineness of the powder. For the sensory evaluation, where the grain sizes of the glutinous rice powder were different, the 30 and 40 mesh samples received high scores for grain fineness, moisture and chewiness. The 40 mesh samples received high scores for softness, while the overall quality was the highest in the 30 mesh samples. The moisture content during storage was $38.0{\sim}40.6%$ for the samples on the day of cooking, while it was reduced to $33.3{\sim}35%$ after 3 days of storage. Regarding the degree of gelatinization during storage, the maltose content was $2.4{\sim}2.7 mg$ for the samples on the day of cooking. After 3 days, the maltose content was $2.3{\sim}2.8 mg$ but the maltose content was higher in the 40 mesh samples than in the other samples. Regarding the change in hardness during storage, the hardness marked high in the 20 mesh samples on the day of cooking (p<0.05), while it was high in the 16 mesh samples after 3 days of storage (p<0.001). The hardness tended to increase with increasing storage time. Regarding the surface structure of the glutinous rice powder and Dutubpyun, a difference in grain fineness was clearly seen in the 15x-magnifications photograph of the rice powder structure taken by SEM. At 60x and 180x magnifications of surface of Dutubpyun, the 16 mesh samples had a uniform air gap, and a lumpy configuration. Smaller air gaps were dispersed homogeneously and similar to a net in the 20 and 30 mesh samples. The 40 mesh samples showed to a net-likes structure with cracks. Overall, for the best conditions for cooking Dutubpyun, the grain fineness of the glutinous rice power needs to be 30 mesh.

• Journal of the Ergonomics Society of Korea
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• v.28 no.4
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• pp.83-89
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• 2009

This study was conducted to assess exposure to musculoskeletal disorders risk factors in the cooking & housekeeping jobs in hotel work. PATH (posture, activity, tools and handling) method was used for data collection at the 6 hotel settings in different regions across Korea. From 26 workers, a total of 949 PATH observations were obtained. The highest percent time on non-neutral posture was 78% for pinch grip, followed by 74%(wrist deviation), 52%(trunk posture), 37%(shoulder/arm posture), and 30%(neck posture). The highest percent time in the three HAL variables was 47% for HAL-cat2. The percent time of items in relation to both loads with more than 5kg and contact stress was less than 2%. The hotel workers were not exposed to vibration.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.613-618
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• 1989

Tirteen rice varieties of Japonica-Indica briefing type (J-I breeding type) and ten of Japonica type produced in Korea in 1985 were studied on cooking quality of milled rice and texture of cooked rice. The results are as follows: in the Looking quality, water uptake ratio of cooked rice and total solid in residual liquid showed significant $(p<2.172^*\;and\;2.419^*,\;respectively)$ between J-I breeding type and Japonica type The water uptake ratio of cooked rice was higher J-I breeding type than Japonica type but the total solid and intensity of iodine blue value in residual liquid were lower J-I breeding type than Japonica type. Minimum cooking time of milled rice showed significant $(p<2.375^*)$ between J-I breeding type and Japonica type for texture of cooked rice. The cooking time of J-I breeding type shorter than Japonica type. Hardness and cohesiveness in texture of cooked rice appeared to be significant cant $(p<4.370^{***}\;and\;2.371^*,\;respectively)$ between J-I breeding type and Japonica type, and then hardness was higher Japonica type than J-I breeding type, but cohesiveness was lower Japonica type than J-I breeding type. The correlation coefficients between amylose content and adhesiveness of varieties in the same type was $-0.922^{**}$ in J-I breeding type and $-0.915^**}$ in Japonica type. The correlation coefficients between protein content and hardness of the varieties in the same type was $0.954^{**}$ in Japonica type and so denoted as positive correlation. And the scatter diagram between protein and hardness could be divided into J-I breeding type and Japonica type.

• Journal of the Korean Home Economics Association
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• v.36 no.6
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• pp.123-132
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• 1998

This paper is a part of "The Study of the Traditionla Korean Ethnic Farmhousing in Yanbian, China" The purpose of this study is to investigate the facilities and equipments of the traditional farmhouse in the villages of Lungching China. The data is collected from 124 households in the villages based on the survey conducted using questionnaire and photograph. The major findings are: 1) The people in farmhouse use wood as a fuel for cooking and the method of cooking is traditional style using their iron pots. 2) Heating system of the house is ondol type of heating using. wood which is also traditional type. This means that the floor heating of the house and cooking food can be carried out simultaneously. 3) Even though pump system and running water system are the two kinds of water supply that are available in the villages, majority of people use pump system. Many houses have no drainage facilities but few houses have got bad drainage system. 4) From the planning stage of the farm house facilities and equipments for ventilation is not considered and hence it is not provided in most of the houses. 5) Farmhouses are oriented to the south and the windows and the doors are covered either with viny1 or cloth during winter time effecting the lighting system of the house. 6)Many of the houses use incandescent lights. But the switchs and the electric Outlets are short in number. 7) Sanitation facilities are worst equipped compared to other facilities present in Lungching villages of China. of China.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.4
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• pp.42-48
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• 2001

The spent liquor (BSL) obtained from alkaline sulfite-anthraquinone (AS-AQ) cooking of pine bark was applied as a deinking agent. In the ONP deinking system, although BSL removed the small size of ink particles (${\geq}$$12.5{\mu}m$), it did not improve the brightness of pulp. The brightness of pulp slightly improved when treated with BSL at 150~$180^{\circ}C$. However, the brightness of the pulp was lower than that of a commercial deinking agent (oleic acid). It seems that BSL treated with a high temperature still had a high dispersing ability on the ink particles. Intensive oxidations were introduced, and remarkable deinking effects were observed at 13kgf/$cm^2$ oxygen pressure, $160^{\circ}C$ and 2h. When BSL treated at 13kgf/$cm^2$ oxygen pressure, $170^{\circ}C$ and a time period of 30~90 min is added to the pulp, at 0.1% or lower, the deinking effect became higher than that of oleic acid. On the other hand, additional alkali treatments during the oxidation possibility as a deinking agent when oxidized. However, since the oxidized BSL still has a high dispersing ability and lower molecular weight, several modifications need to be done in the near future in order to be applied as a high quality deinking agent.