• Korean journal of food and cookery science
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• v.23 no.6
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• pp.987-1002
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• 2007

This study examined Tthe cooking methods foroftraditional foods called such as Mieum, Misu, and Goeum from the from investigation of old cook books and ancient literatureis as follows. There We found were 7 types of Mieum that were cooked by mixing rice and cereals, while 3 types of Mieum were cooked by mixing cereals and herbal medicines to with thenuts. The Mieums that were cooked by mixing meat, fish, and shellfish, etc. to the herbal medicine ingredients like such as medical plants, etc were consisted of 8 types. Therefore, a total of 18 types of Mieum, Misu, and Goeum, etc were have been classified. Among the cooking methods of for Mieum, rice and grains were boiled for an extended longtime and filtered with a sieve to be used as the juicebroth. The Job's tears and millet, etc were mixed into water, or boiled after being made into a powder, soaked into water, and dried. The herbal medicine ingredients such as ginseng were boiled for an extended long time, and once the ingredients are were flown out cooked down, it the broth was filtered with asieve to be used the as a liquid extract. The meat, bone, and shellfish, etc were also boiled for a longn extended time, filtered with a sieve, and made into a juice broth to be used as a drinks from on occasion time to time. These drinks, called Mieum, Misu, and Goeum above, were healthy foods our ancestors used to enjoy for enjoyment drinking, and were also food for remedyies and sources of nutritionon. As Since the meal replacement foods to that replace meals that can be eaten right away while working and studying are needed, due to is required within the our busy schedules of in modern peoplesociety, thise literary investigation and the cooking methods for of Mieum, Misu, and Goeum, which that used to be are our traditional foods, can be are used as a basic research material for the development of convenient breakfast to meal replacements breakfast.

• The Korean Journal of Malacology
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• v.24 no.3
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• pp.253-260
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• 2008

A total of 15 different residues of polycyclic aromatic hydrocarbons (PAHs) in each 20 samples of Pacific oysters, dried laver and rockfish obtained from seafood markets were analyzed. The prevalence of samples in which more than one PAH residues were found was 75% in oyster, 35% in rock fish hepatopancreas, 0% in rockfish muscle and laver, respectively. To estimate factors contributing to this residue level difference among organisms, tissue concentrations were analyzed after exposing three organisms to phenanthrene, a representative PAH, with concentration of 0.01 or $0.1{\mu}g/mL$ for 2 weeks. Phenanthrene levels after exposure were higher in the oyster digestive gland, laver and rockfish hepatopancreas, but were lower in the oyster whole meat or rockfish muscle. This finding disproved that any close relationship between the residue difference of market samples and concentrating properties of PAHs. The second possible factor analyzed was total lipid contents in the three organisms. Although higher lipid level in hepatopancreas of rockfish may contribute accumulation of PAH residues in the rockfish, lipid factor did not affect to PAH levels in other organism samples. Activity of 7-ethyoxyresorufin-O-deethylase (EROD), a kind of cytochrome $P_{450}$ enzyme, was measured to evaluate the eliminated amount of PAHs through metabolism. The higher EROD activity in rockfish, compared to that in oyster, was likely to contribute to the lower PAH residues in the rockfish. More factors, such as different exposure history, organisms' ability to escape, ingestion through prey organisms, and post-harvest loss, should be studied in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.440-447
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• 2006

The perception of Korean housewives was investigated on commercial Korean basic side dishes. The questionnaires were distributed to 464 housewives in Busan area. According to the survey, the housewives preferred discount stores (44.1%) to purchase basic side dishes. The reasons for purchasing them were convenience (54.6%) and readiness in small amount (23.1%). The housewives had high perception scores on saying cooking time (4.90/5.00), the possibility of purchasing when they need (3.93/5.00), and convenient use (3.85/5.00). However, they doubted the propriety of making use of chemical seasoning (2.15/5.00), the original place of raw food materials (2.21/5.00), and shelf life control (2.44/5.00). The satisfaction scores on the commercial basic side dishes were 3.06/5.00 in braised perilla leaves, 2.98/5.00 in braised soybean, 2.96/5.00 in pickled garlic, and 2.96/5.00 in stir-fried/muchim dried fish. The priorities on the improvement demand for the basic side dishes were appeared in order of the sanitary preparation, the consistent tastes, the proper amounts of chemical seasonings, and sanitary distribution systems.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.337-342
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• 2008

In this study, HPLC was used to determine the total sugar contents of processed foods as well as main and side dishes that were acquired from noncommercial foodservices. The total sugar content was identified as the total amount of both mono- and di-saccharides according to the nutritional information standard defined by the Korea Food and Drug Administration. The results for the processed foods were as follows: $25.3{\pm}9.5%$ for biscuits, $11.7{\pm}10.6%$ for snacks, $29.9{\pm}17.7%$ for chocolate, $35.5{\pm}9.3%$ for processed chocolate products, $11.0{\pm}2.7%$ for fruit juice, $10.0{\pm}3.6%$ for carbonated beverages, $23.0{\pm}3.2%$ for ice cream, $24.5{\pm}3.2%$ for ice milk, and $11.4{\pm}2.6%$ for stirred yogurt. Overall, candy items had relatively higher total sugar contents ($71.1{\pm}19.3%$ ) than any other items. Foods in the school zone had $52.3{\pm}24.4%$ total sugars. The noncommercial foodservice foods were classified into 5 main dish categories and 12 side dish categories. The total sugar contents of the main dishes were $2.6{\pm}1.9%$ for cooked rice with seasoning, and $4.7{\pm}0.1%$ for spaghetti. Among the side dishes, hard boiled foods and stir-fried foods contained the highest amounts of sugar, which were dependent on the main ingredients in the foods. Other side dishes with high sugar contents included seasoned vegetables/dried fish/seaweed ($5.5{\pm}5.3%$), salads ($5.6{\pm}3.1%$), and kimchies ($5.7{\pm}4.1%$). The total sugar contents of the side dishes ranged widely, and were significantly different according to main ingredients, cooking method, and amount of spice.

• Journal of Animal Environmental Science
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• v.13 no.1
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• pp.45-52
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• 2007

To evaluate the feed value of starfish, antimicrobial effects of its extract, nutrients contents, concentration of amino acids and its bioavailability were tested. Steaming and ether processes were applied to obtain the extract from starfish for antimicrobial effects examination. The starfish was dried at $60^{\circ}C$ for 3 days before grinding for processing and fermentation. Ground starfish(GS), extruded starfish(ES), fermented starfish(EFS) were added with enzyme and without enzyme(Non enzyme fermented starfish : NEFS). Then the nutrient composition and bioavailability of those were analyzed. The extract from starfish showed no inhibition of the growth of lactobacillus and pathogenic bacteria. Protein content showed significantly higher 62.86% and 52.82%, respectively in EFS and NEFS than GS and EGS(p<0.05). The Ca content of GS, EGS, EFS and NEFS was 17.26%, 18.26%, 5.37% and 8.55%, respectively. It was low in EFS and NEFS due to measure the Ca content after fermentation. Total amino acid was 17.17 mg/g, 20.28 mg/g, 36.30 mg/g and 29.96 mg/g in GS, EGS, EFS and NEFS, respectively. The ratio of total amino acid to protein tended to show the similar tendency as total amino acid. Both total amino acid and its ratio to protein were increased by the fermentation. Bioavailability of the protein and Ca showed more 80% in EFS and NEFS. The nutrients availability of EFS were significantly higher in laying hens than other treatments. The results of these experiments indicate that starfish would be applied as a feed ingredients if it was properly treated.

• Journal of Nutrition and Health
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• v.52 no.2
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• pp.185-193
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• 2019

Purpose: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. Methods: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. Results: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. Conclusion: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

• Journal of the Korea Organic Resources Recycling Association
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• v.29 no.3
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• pp.41-48
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• 2021

This study aimed to develop an alternative organic fertilizer to castor oil cake-based fertilizers. To assess the nutrient effect of the developed fermented mixed organic fertilizers, the yield of lettuce and soil characteristics after growth were analyzed and compared to those of a trial using a mixed expeller cake fertilizer. Two fermented mixed organic fertilizers, FA and FB, each containing 5.0% nitrogen, 2.6% phosphate, and 1.4% potassium, were produced by mixing different ratios of rice bran, dried distillers grains, sesame oil meal, and fish meal. This study was conducted with six trials: untreated, mixed expeller cake fertilizer, and the fermented mixed organic fertilizers FA and FB. Based on the amount of nitrogen fertilization (70 kg ha^-1) on the lettuce, the fermented mixed organic fertilizers FA and FB were applied at 100% and 150%, respectively, and the mixed oil cake was applied at 100%. As the amount of treatment increased, there was no significant difference except the number of leaves in FA treatment. The yields from the FA100 and FB100 treatments were 38.2 and 40.8 Mg ha^-1, respectively, which was not significantly different from that of the mixed expeller cake fertilizer treatment at 38.3 Mg ha^-1. In addition, the nitrogen uptake and utilization efficiency of the lettuce were not significantly different between mixed expeller cake fertilizer and fermented mixed organic fertilizer treatments. Analysis of the chemical properties of the soil after the trial showed that he mixed expeller cake fertilizer treatment showed the lowest pH. There were no significant differences in electrical conductivity, content of soil organic matter, available phosphate, and exchangeable cation among the fertilizer treatments. However, the bacterial and actinomyces density was higher in the soil from the fertilizer trials than in the non-fertilizer trials. These results indicated that the two tested fermented mixed organic fertilizers had nourishing effects and soil characteristics that were similar to those of the mixed expeller cake fertilizer. Thus, farmers can use these fermented mixed organic fertilizers as alternatives to castor oil cakes for the cultivation of organic lettuce.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.439-447
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• 2008

There is a limitation to estimate vitamin $B_{12}$ intake due to lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 ${\mu}g/100$ g and 0.69 ${\mu}g/100$ g of vitamin $B_{12}$, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 ${\mu}g/100$ g and 0.06-0.15 ${\mu}g/100$ g. Vitamin $B_{12}$ was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin $B_{12}$ in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 ${\mu}g$ vitamin $B_{12}$/100 mL, but vitamin $B_{12}$ was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 ${\mu}g$ vitamin $B_{12}$/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin $B_{12}$ content was very high in some edible seaweeds such as laver (66.76 ${\mu}g/100$ g dry weight) and sea lettuce (84.74 ${\mu}g/100$ g dry weight), and it was 17.12 ${\mu}g/100$ g of dried small anchovy, 1.07 ${\mu}g/100$ g of whole egg, and 0.02 ${\mu}g/100$ g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin $B_{12}$ from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin $B_{12}$ content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin $B_{12}$ for vegetarians or Korean elderly on grain and vegetable based diet.