• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.61-69
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• 2004

The shelf-life of Yugwa(Busuge) is very short because of the low oxidative stability of soybean oil which is conventionally used as the frying oil of Yugwa base with high porous structures. To identify the possibility of replacing soybean oil with palm oil whose oxidative stability is high, POV(peroxide value), AV(acid value), colorness (L. a and b), hardness and sensory characteristics during storage of the Yugwa base fried with the soybean oil and palm oil stored in the anaerobic packaging or the aerobic packaging at 10 and $30^{\circ}C$ for 75 days were measured. POV and AV of the Yugwa base fried with palm oil were significantly lower than those of Yugwa fried with the soybean oil. Hardness and colorness were not different each other and, sensory evaluation was slightly higher than that fried with soybean oil. Lipid absorption amount was not significantly different between the Yugwa base fried with palm oil and the one fried with soybean oil.

• New & Renewable Energy
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• v.18 no.3
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• pp.23-31
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• 2022

This study evaluated the potential of coffee waste (CW) and used frying oil (UFO) as an additive in the production of pitch pine (PIP) and Mongolian oak (MOK) pellets. Ash contents obtained from CW and UFO were 0.5% and <0.1%, respectively. The calorific values of UFO (31.4 MJ/kg) and CW (26.3 MJ/kg) are higher than PIP (20.6 MJ/kg) and MOK (19.1 MJ/kg). For pellets fabricated using a pilot-scale flat-die pellet mill, regardless of fabricating conditions, moisture content (MC) and bulk density of PIP and MOK pellets satisfied the A1 wood pellet standard for residential and small-scale commercial uses, as designated by the National Institute of Forest Science (NIFOS) of the Republic of Korea. When CW was used as an additive, durability of PIP pellets made with 12%-MC sawdust and MOK pellets increased. The optimal conditions for producing PIP and MOK pellets could be by adding 20 mesh CW as an additive and the using of 12%-MC sawdust. However, durability of PIP pellets and ash content MOK pellets did not satisfy the A1 wood pellet standard of NIFOS. Thus, further research is needed to improve the properties of wood pellets with additives.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.274-280
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• 2000

The effect of heated oil on human nutrition has recently become of great interest to nutritionists and food chemists. However, the detrimental effect of heated oil has been hardly studied extensively and many problems have still remained unsolved. This study was carried out to investigate the storage stability of the heated oils at room temperature (25$\pm$5$^{\circ}C$), with the variation in storage conditions (addition of spices and herbs) for 7 weeks period. The rancidity of the oils according to storage time and condition was measured and compared with TBA, ferric thiocyanate, and DPPH method. For fresh oil, when stored for 7 weeks at room temperature, her was no significant change in the degree of oxidation. But for the heated oil with frying materials, the degree of oxidation significantly increased at 5 weeks(p<0.05). When stored with spices and herbs, the degree of oxidation significantly decreased with storage period(p<0.05). Antioxidative activity of herbs, especially sage group was higher than that of any other group.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.536-542
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• 2010

In this study, we determined the fat content, total fatty acid composition, trans fatty acid (tFA) content, and acid value of twenty samples of sweet-and-sour pork and fifteen samples of used frying oils collected from Chinese restaurants in Seoul. After the extraction of crude fat by the Folch method, the total fat content of the twenty sweet-and-sour porks ranged from 9.93 to 20.04%. The total unsaturated fatty acid content ranged from 50.05 to 81.22%, which mostly consisted of oleic and linoleic acid, while those of total saturated fatty acids were 18.06~49.26%. The tFA content of all of the twenty sweet-and-sour porks tested was less than 0.24 g per 100 g of food. The acid values of the fat extracted from the twenty sweet-and-sour porks ranged from 0.44 to 4.37. In the used frying oils, the ranges of the major compositional fatty acids were as follows: palmitic acid, 4.47~20.28%; oleic acid, 23.43~77.45%; linoleic acid, 5.6~53.06%; stearic acid, 1.81~7.38%. The tFA content in all of the fifteen used frying oils was less than 0.98 g per 100 g of fat, while the acid values of the fifteen used frying oils ranged from 0.27 to 2.41.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.789-797
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• 2007

This study was conducted to research the differences in food ingredients in the ancient Israelite period in the books of Moses, including the books of Geneses through Deuteronomy, in the Old Testament written during B.C $1446{\sim}1406$. The books introduced various foods in daily life, such as seven kinds of fruits and nuts, thirteen kinds of vegetables and grains, twelve kinds of meats, six kinds of breads and cookies, five kinds of drinks, thirteen kinds of spices, and five kinds of processed foods like butter and oil. The foods were sharply distinguished between the clean (able to eat) and the unclean (unable to eat) in the aspect of food culture. For example, foods with blood were not allowed to be eaten. At that time, bread was a staple food in Israel. There were already standard recipes for baking cookies, and appliances such as frying pans and ovens to bake bread were available. Most of the recipes in the books were the same as modern recipes, especially for wine, grape juice and raisins. Also it seems there were various spices already in use at that time, as well as processed foods made from milk.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.888-895
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• 2010

Riceyeotgangjung (RYG) with added spirulina was prepared with citron juice for masking of odor. Oil temperature for puffing was found to be $220^{\circ}C$ for frying dry rice based upon the results of expansion rate and color. RYGs with added spirulina (1, 2, and 3%) were prepared under the above conditions, and their physicochemical and sensory properties were examined under storage at $60^{\circ}C$ for 15 days. Moisture content of RYG decreased proportionally with the spirulina content and storage time. The hardness levels of the freshly made RYGs with spirulina were higher than that of control. During storage, the hardness of the control gradually increased, but those of the RYGs with spirulina gradually decreased, although no significant differences existed between the spirulina containing RYGs. Lightness and redness values in the Hunter color system decreased according to the spirulina content and storage time. Yellowness value also increased with the spirulina content and storage time. Phycocyanin and total phenolic content increased with spirulina content, but decreased with the storage period. Sensory evaluation results showed that RYG with 2% added spirulina received the highest scores for color, taste, overall acceptability, and intention of purchase. As a result, the optimal addition amount of spirulina to RYG is recommended to be 2%.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• Korean Journal of Rural Living Science
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• v.9 no.1
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• pp.33-42
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• 1998

The purpose of this study was to find out the dietary attitudes and behaviors, intake frequencies of food groups, health-related opinions and practices, and sociodemographic characteristics of housewives in Wonju-Gun rural area. Interviewers asked 413 housewives about obove informations and then recorded. The results were as followes : Using the factor analysis processing, 17 questions about dietary attitudes and behaviors were categorized into 5 groups such as fidelity of diet, the healthful dietary attitudes, the eating practices concerning about items and amount, eating speed and the extent of coincidence in food preference within a family. The role of the housewives was a major factor affecting the dietary attitudes and behaviors. Those who work as housewives and farmers concurrently had good dietary practices concerning about items and amount, but they were interested about health-directed dietary attitudes at a significantly lower level. Food frequencies of 9 groups, animal protein food, fruits and vegetables, milk and milk products, small fishes such as anchovy, soybean curd and beans, seaweeds, vegetable oil, frying food, soybean paste were significantly associated with subjects' age, role, and education and income level. Whether or not intake of soybean paste was considered. protein food intake was altered, and the difference between two situations increased much more as age was higher. We noticed that intake of soybean paste improved the status of protein nutrition. Our subjects ate calcium sources and dishes using vegetable oil insufficiently. Those who had much interests for good health, revealed to be an active practitioner in the aspects of healthful dietary attitudes, but fidelity of diet, eating practices concerning about items and amount showed significant association with balanced life style.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.