• 한국식품조리과학회지
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• 제24권3호
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• 한국축산식품학회지
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• 제33권6호
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• pp.730-736
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• 2013

This study was to establish irradiation process for serving ginseng chicken porridge to immune-compromised patients. Raw chicken, glutinous rice, ginseng, garlic, dried jujube and carrot were used as raw materials for ginseng chicken porridge. The initial level of microorganisms contaminated in raw materials and their predominant species were determined. The level of microorganism detected in raw chicken and in ginseng were 3.4 Log CFU/g and 4.7 Log CFU/g, respectively. Major predominant microorganisms were Pseudomonas fragi in chicken, Enterobactor faecalis in carrot, and Bacillus subtilis in other materials. Chicken and carrot were excluded from irradiation treatment because ordinary thermal treatment can inactivate the microorganisms contaminated in those materials. Five kGy of gamma ray was the effective sterilizing dose required to inactivate B. subtilis in glutinous rice, garlic and jujube, and 10 kGy in ginseng. Ginseng chicken porridge was prepared with each of raw materials gamma-irradiated with the selected sterilizing doses. Control was ginseng chicken porridge prepared with non-irradiated materials. The growth of microorganisms was not observed in the chicken porridge prepared with irradiated raw materials. Sensory results showed that the score of flavor and off-flavor was slightly lower in ginseng chicken porridge prepared with irradiated raw materials than in control. This was considered to be due to the increase of TBARS values by gamma irradiation. However, there was no significant difference on overall acceptance between the porridge prepared with irradiated raw materials and control. The results showed that the individual gamma irradiation of raw materials can be applied to prepare ginseng chicken porridge as meals for the immunocompromised patients.

• 한국식생활문화학회지
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• 제38권6호
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• pp.465-476
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• 2023

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

• 한국축산식품학회지
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• 제37권6호
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• pp.855-864
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• 2017

The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup (Samgyetang) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at $25^{\circ}C$ for 12 mon. Scores indicating the lightness and size of fat droplets in the broth increased during storage as the sucrose stearate concentration increased, while the clarity scores decreased until 9 mon and the taste scores decreased throughout the storage period (p<0.05). The porridge lightness increased as the concentration of sucrose stearate increased after 6 mon (p<0.05), while scores indicating the softness and vividness were higher for treated samples with sucrose stearate than for the control group after 3 mon, despite a lack of significant differences among treatment groups (p>0.05). The taste scores were lower for treated porridge samples than for the control group (p<0.05), even though no significant differences were observed among the treatment groups (p>0.05). The addition of sucrose stearate to the RTE Samgyetang broth improved the lightness (CIE $L^*$) value of the broth and various sensory palatability parameters, including the color and fat droplet size of the broth and the softness and vividness of the porridge, despite reductions in broth clarity and taste scores for the broth and porridge during storage.

• 한국식생활문화학회지
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• 제36권6호
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• pp.607-621
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• 2021

The elderly population is rapidly increasing in South Korea, and interest in food development considering the Sasang constitution theory from oriental medicine and balanced nutrition is increasing. We developed the oriental medicinal porridges based on the Sasang constitution for the elderly. By Sasang constitutional medicine, Taeyangin has a large lung and small liver, and Soyangin has a large stomach and small kidney. Taeeumin has a small lung and large liver, and Soeumin has a small stomach and a large kidney. In this study, proper oriental medicine and food ingredients were identified, and a total of 12 oriental medicinal porridges were developed for 3 items by 4 Sasang constitution types. A single portion was developed based on about 600±66kcal, and the food ingredients were chopped. After cooking the menu developed based on the Sasang constitution, a sensory test was conducted. Five items, such as taste, appearance, aroma, texture, and overall preference, were evaluated on a 7-point scale. Sewage omegaenggul porridge among porridges for Taeyangin had the highest overall acceptance (6.17±0.7 points). Sukjihwang abalone black sesame porridge for Soyangin had the highest score(5.83±0.9 points). Sanyakyulmu hwangtae porridge for Taeeumin had the highest score(5.90±0.6 points). Ginseng chicken curry porridge among porridges for Soeumin had the highest overall preference in taste, appearance, aroma, texture, and overall acceptability (6.53±0.7 points). A limitation of this study was that the clinical trial could not be conducted on the elderly classified as Sasang constitution. In the future, the elderly will be able to have oriental medicinal foods according to the classification of Sasang constitution.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.588-599
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to the lack of data on vitamin $B_{12}$ content of Korean commercial foods. In this study, vitamin $B_{12}$ content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin $B_{12}$ content, 3.50 and $2.96{\mu}g$/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and $0.32{\mu}g$/100 g of vitamin $B_{12}$, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin $B_{12}$ content, 1.93 and $1.44{\mu}g$/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and $0.13{\mu}g$/100 g of vitamin $B_{12}$, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and $1.91{\mu}g$ of vitamin $B_{12}$, respectively. One serving of samgetang and sulongtang had $2.89{\mu}g$ and $6.64{\mu}g$ of vitamin $B_{12}$. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and $0.38{\mu}g$ of vitamin $B_{12}$, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and $0.54-1.11{\mu}g$ of vitamin $B_{12}$, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and $0.54{\mu}g$ of vitamin $B_{12}$, respectively. A plain bagel and a waffle contained 0.13 and $0.17{\mu}g$/100 g of vitamin $B_{12}$, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin $B_{12}$. In conclusion, these results should contribute to improving the present food vitamin $B_{12}$ content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin $B_{12}$ intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin $B_{12}$ and health.

• 동아시아식생활학회지
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• 제25권5호
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• pp.791-805
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• 2015

1300년대부터 1600년대까지 발간된 10권의 의서 및 식이요법서 문헌에서 조를 이용한 식치방을 조사한 결과 기록 횟수는 총 63회이다. 향약집성방(鄕藥集成方)의 식치 기록은 총 21회로 조사한 문헌 중 횟수가 가장 많았고, 식료찬요(食療纂要)는 두 번째로 식치방 기록은 총 16회이다. 식치의 조리방법별 분류에는 죽(粥) 조리방법이 가장 많았고 탕(湯) 조리방법, 밥(飯) 조리방법, 즙(汁) 조리방법, 환(丸) 조리방법 순으로 기록되었다. 죽과 탕의 조리법이 많은 것은 소화기에 주는 부담이 적고 흡수가 용이하기 때문으로 사료된다. 조와 같이 사용된 식재료는 총백(蔥白), 생강, 계란, 해백, 술, 참새, 수탉간, 시, 붕어, 붉은 팥, 흰 수탉 등이고, 조와 같이 사용된 약재는 인삼(人蔘), 복령(茯笭), 당귀(當歸), 대추(大棗), 맥문동(麥門冬), 백출(白朮), 육계(肉桂), 토사자(免絲子) 등이다. 특히 한국 전통음료로 조를 발효시킨 장수(漿水)를 약 전처리나 법제에 사용하고 약재와 같이 복용하였다. 조를 이용한 식치방의 증상별 분류를 보면 비위(脾胃) 반위(反胃)에 12회, 대소변난(大小便難)에 11회, 곽란에 6회, 허증(虛症) 보익(補益)에 6회 기록되었다. 비위(脾胃) 반위(反胃), 대소변난(大小便難), 곽란, 허증(虛症) 보익(補益) 등의 식치방에 여러 번 기록된 것은 약재가 귀했던 시기에 식치(食治)로 비위(脾胃)를 보(補)하고 대소변(大小便)을 좋게 하여 건강 증진과 질병 예방에 중점을 두었을 것으로 사료된다. 또한 소갈(消渴), 중풍(中風), 산후제질(産後諸疾), 소아제병(小兒諸炳), 기침 해수(咳嗽) 등 증상 치료에도 기록되어 조 식치방은 남녀노소에게 두루 사용되었음을 알 수 있다. 따라서 우리민족의 경험의학이 바탕이 되는 조 식치방을 활용한다면 현대인들에게 좋은 약선 메뉴를 개발할 수 있을 것으로 사료된다.