• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.63-68
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• 1996

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.363-371
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• 1984

The content of total lipid, cholesterol and fatty acid in Korean styled various beef broths was examined before and during toiling to determine the influence of cooking time. The values obtained from the broths of brisket, ox-tail and small-intestine were determined by using G. C. The highest total lipid value among small-intestine, brisket and ok-tail was in the small-intestine. The content of total lipid in the boiled meat decreased during cooking with the exception of the brisket. Total lipid content found in the broth of brisket meat increased until 6hr and thell decreased at cooking time of 8hr and 10 hr. The highest total lipid contents in the broths of brisket, ox-tail and small-intestine were found when the cooking time were 6 hr, 10 hr and 4 hr, respectively. The main fatty acids found in the broths of brisket, ok-tail and small-intestine were $C_{14}$, $C_{16}$, $C_{18}$, $C_{18:1}$, and $C_{18:1}$. The content of $C_{18:1}$ and $C_{18:2}$ from the brisket meat increased until 4hr's cooking, especially $C_{18:2}$ increased significantly until 6 hr cooking. The highest ratios of unsaturated to saturated fatty acid (UNS/S) in the meat of brisket and ox-tail were found in the 2hr and 4hr cooking, respectively. The ratios of UNS/S in the broths of both of brisket and small-intestine, and ok-tail were highest in the 4 hr and 2 hr cooking, respectively. The content of total cholesterol (TC) was the highest in the small-intestine and the highest percentage of ester cholesterol was 5.4 in the brisket. The content of TC in small-intestine, brisket and ox-tail was decreased significantly after 2 hr cooking. Precentage of the ester in the brisket was the highest when the cooking time was 8 hr. Only trace amount of total cholesterol was found in the broth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.471-476
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• 2001

The effects of aging time (1,4 and 7 day), endpoint cooking temperature (70, 75 and 8$0^{\circ}C$) and cooking time (15, 30 and 45 sec) on the textural and sensory characteristics of pork loin were evaluated. As an aging period became longer, the pH, L＊ and b＊ value of raw meat became higher. As an aging period became longer, the cooking loss, hardness, chewiness and shear force value (SFV) of cooked meat became lower, and their tenderness and juiciness became better. However, no difference was observed in the aroma, and the one aged for 4 day among the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 8$0^{\circ}C$ increased SFV and hardness and decreased chewiness, sensory tenderness and juiciness. Also, the pork cut with a thickness of 1.5 cm showed the best palatability when its internal temperature was 75$^{\circ}C$. And the pork cut with a thickness of 0.8 mm showed the best palatability when its cooking time was 30 sec.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.188-197
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• 2008

This study was carried out to determine the optimal cooking conditions for various rice cultivars (Ilpoom, Saechucheong, Sindongjin, and Sura-top rice) using trial preparations with different soaking times (0, 30, and l20min) and cooking equipment (electric pressure cookers, electric cookers, gas pressure cookers, iron pots, and stone pots). In adddition, the texture and sensory characteristics of the rice prepared with the electric pressure cookers, gas pressure cookers, and stone pots were analyed. The results showed that the moisture, amylose and physicochemical compositions of the four rice varieties were similar. According to RVA, the Sura, cultivar had generally high viscosity, and the Ilpoom, cultivar presented the highest hot and peak viscosities. Saechucung had the highest initial gelatinizing temperature and Sindongjin showed the greatest setback. The optimal amounts of added water as well as heating conditons were dependent on the rice varieties, soaking times, and cooking equipment. A longer soaking time reduced the hardness of the cooked rice, amount of added water, and the heating time. The pressure cooking equipment provided the best cooked rice texture, reduced the affect of the soaking time, and decreased the heating time. In general, all the variaties of cooked rice had high overall acceptability, which tended to increase when the rice was soaked for 30min prior to cooking, had a 1.2-fold amount of water to rice added, and was cooked in the pressure equipment.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.325-331
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• 1990

The most important factors in the cooking process which is a main process in the sausage manufacture are cooking temperature and relative humidity. In order to design energy efficient processes in cooking, accurate data for the process parameters are necessary. Therefore, texture profiles were analysed and weight losses were measured at different process conditions of the forementioned factors and at different sizes of sausage, The prediction model for the sausage cooking time was then developed by the SPSS computer program The models were developed as a function of cooking temperature, relative humidity and the diameter of sausage by analyszing the scattergram. Then the model obtained could predict the values within 2.5% error. The higher temperature and relative humidity are the less changes of weight during sausage cooking. As the results of measuring physical properties, the values of hardness and cohesiveness at different temperatures and humidities were so much changed, while the values of elasticity and chewiness had little differences.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.46-53
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• 1996

To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants ( $k_{v}$) of parboiled rice samples. The glelatinization temperature of parboiled rice flour by DSC was more increased than that of raw rice flour. Gelatinized entalpy was decreased and gelatinization content (%SG: degree of starch gelatinization) was increased by parboiling process. In cooking tests, parboiled rices were harder than raw rice and softness (reciprocal of hardness) was greater PT30, PA, PL30 in turns the cooking time of the parboiled rice took longer 3-10 min than that of raw rice, PL30 took longer time than anyother rices. Cooking water of parboiled rices could be observed lighter turbidities than that of raw rice. Firming rate constants of cooked rice during storage 24 hours were generally decreased by parboiling-processing. The time constants, reciprocal of firming constants of cooked PL30 rice were 2 times slower than those of cooked raw rice.e.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.742-758
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• 2005

Lipid-based functional components present in foods undergo chemical changes during cooking. Useful n-3 and n-6 fatty acids, phytosterols, tocopherols, and carotenoids are degraded by thermal cooking such as frying, resulting in loss of their physiological functions. However, conjugated linoleic acid and diacylglycerols can be formed during heating, which would be beneficial to the health. Degree of degradation and formation of the functional components depends on the cooking method, cooking temperature and time, lipid matrix containing the components, and the presence of other materials. Although it is clear that the content of each functional component varies during long-heating in a model system consisting of small numbers of components, the real foods cooked in a small scale for a limited cooking time do not show highly significant differences in the functional components contents from raw food materials.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.93-110
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• 2006

Eumsik-dimibang is the oldest and first cooking recipe book in Korean language ever published in Korea. It was examined in order to find out food ingredients being used as side dishes and its cooking methods used at that time. As side dishes, there were many foods which used dogs as food ingredients for making Gae Jang Jim and Gae Jang etc. as well as Dong A such as Dong A Nurumi and Dong A sun. Also, there were many foods prepared by Nurumi cooking method for making Gae Jang Guk, Nurumi, eggplant Nurumi etc. From cooking methods for food ingredients for side dishes at that time, following characteristics could be found. First, there was a cooking method of broiling meat on fire after blanching it in water. Second, many cooking methods were used to remove fetid smells and fishy smells (using ginger, pepper, cheoncho etc). Third, there was a method which demanded much attention and devotion in the course of cooking. Fourth, use and cooking method of flour were diversified.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.21-26
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• 1990

This study was undertaken to determine the content of calcium, phosphorus, and magnesium in Korean styled Sagol bone stok (beef leg bone stock) deffering in cooking utensil, cooking method, and cooking time. Cooking was started in cold water and boiling water using stainless steel and aluminium cooker. In the changes of mineral contests in Sagol bone stock at cooking time from 2 to 12 hours, Ca, P, and Mg contents increased significantly by the cooking time in stainless steel and aluminium cooker but Ca and P contents decreased slightly during 12 hours in steel cooker. But Ca, P, and Mg contents of the Sagol bone stock were not significantly different between cooking utensil and method. The extracting rate of Ca, P, and Mg of the Sagol bone stock were $0.02{\sim}0.05%$, $0.2{\sim}0.7%$, and $0.1{\sim}1.0%$, respectively. The extracting rate of Ca was positively correlated with that of Mg (r=0.8872, p<0.001).

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.197-199
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• 2001

The effects of cooking peanut kernels before grinding on the n-hexanal content of peanut milk was investigated. Analysis of headspace volatiles revealed that n-hexanal was greatly reduced by cooking peanut kernels before grinding. Total solids and protein content tended to decrease as cooking time was increased. The most satisfactory condition of cooking peanut kernels for preparing peanut milk was 10 min.