• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.535-550
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• 2011

The purpose of this study was to investigate changes in the cooking process of $Bibimbab$(cooked rice mixed with various ingredients) appeared in cook books published after Korean modern era, approximately from late 19th century to the present. 7 cook books were chosen to be analyzed. It is found that the ingredients were mixed with the rice before being served in the cook books written in late 19th century until mid 20th century, while the ingredients were separately decorated on top of the rice in the cook books written from mid 20th century until late 20th century. $Gochujang$(Korean chilly paste), which is common spicy seasoning for $Bibimbab$ in the present time, appeared only in $Hangukeumak$(1987) which is written in late 20th century. Prior to $Hangukeumak$(1987), chilly powder or chilly was used for chilly-based spicy seasoning. Cook books written in late 19th century until mid 20th century, ingredients used for $Bibimbab$ had complicated cooking methods such as $Jeonyueo$(assorted pan-fried delicacies), $Nurumi$(fried beef skewer with various vegetables) and $Sanjeok$(grilled beef skewer). From mid 20th century until late 20th century, among the cook books analyzed in this research, only $Hankukyoribaekguasajeon$(1976) suggested $Jeonyueo$ as an ingredient, and in general, the cooking method for preparing beef became simpler. For further studies, firstly, the cooking procedures used for $Bibimbab$ in the prior period to the Korean modern era need to be examined for more information about the changes of cooking style of $Bibimbab$. Secondly, new $Bibimbab$ recipes for modern restaurants could be created by using the recipes used in the historical cook books. Finally, the definitions of culinary terms used in historical cook books need to be clarified.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.54-60
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• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.315-322
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• 2005

Kimchi noodle have a original taste and characteristics. This noodle was used for sour kimchi, kimchi taste powder, red bean fiber and emulsified oil etc. with RS(resistant starch) premix as blended wheat flour mixed to resistant starch. For manufacturing process of this kimchi mixed dry noodle, suitable kimchi of $pH3.70{\sim}3.80$ was required storage period during $4{\sim}5days$ at room temperature. At this point, the suitable treating amount of sour kimchi was about 20%(w/w) level. Manufacturing of kimchi noodle could be at the suitable manufacturing condition from use of kimchi taste powder and red bean fiber etc. Calori of this kimchi noodle was 308.17Kcal/100g as low level than wheat flour noodle as 355.82Kcal/100g, decreasing effect of calori was about 13.39%. This kimchi noodle had a characteristic sour and hot taste, that wasn't required the special seasoning and/or soup at this result.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• Journal of environmental and Sanitary engineering
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• v.20 no.2 s.56
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• pp.21-28
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• 2005

Soy sauce is one of the most Korean representative and traditional seasoning sauce, which occupied about 150 million won of 550 billion won in the domestic sauce market. There are many arguments over the safety of the soy sauce made from acid-hydrolyzate. This study on the use pattern of soy sauce in the popular restaurants. Surveyed restaurants were 106 places in Uijeongbu-city The results of this study showed that the highest number of chemical soy sauce which was mixed with acid-hydrolyzated and commercial fermented soy sauce on surveyed restaurants. These results suggest that necessitate the requirements of establish of concerns for food safety again.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.336-344
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• 2001

This treatise deals mainly with the culinary cultures of garlics, a very important condiment in Korea and France. Classified specifically as a condiment in the category of spices, garlic(A. sativum L.) is typically used to season a wide variety of foods, to give the dishes to add a pungent and pleasant flavor, highly characteristic of the delicate seasoning styles of Korean and French cuisine. Garlic is also known to be used as an invigorant. used for medicinal and mystical purposes. In both Korea and France. garlic is used in fresh state, sliced, diced, or crushed. Some examples of traditional Korean dishes using garlic is Tongmaneul Jangachi(garlic in a whole bulb, seasoned in soy sauce), alcoholic liquor of garlic, and red pepper paste with garlic. French cuisine includes garlic in sauces such as Aillade, Vinairette a l'alil, Sauce Pailloti, and in a variety of salads and Cruton, mixed with the local vegetables of every province of the country.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.1-13
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• 2020

This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450's), Suunjapbang (1540's) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.77-81
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• 1997

In order to develop a new type of natural seasoning material combining fish meat with seaweed, a processing method of the mixture of enzyme treated mackerel meat and Laminaria powder was studied. Mackerel meat previously boiled and deboned was treated with proteolytic enzyme to enhance taste of meat by proper hydrolysis. The enzyme-treated meat was dried at $100{\pm}2^{\circ}C$ for 4 hrs, and finally mixed with kelp power, moistened in advance, plus binding agents (0.02% calcium carbonate) to aid the formation of pellets by extrusion. Boiled mackerel meat of enzyme treated (0.03% Protease-A) at $50^{\circ}C$ for 90 min was adequate to result an increase in 6 times of total free amino acid content and about 10% increase of taste-enhancing amino acids such as glutamic acid, glycine, arginine, lysine.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.75-81
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• 2006

Effects of medicinal herbs and bee propolis on pork quality were assessed using formulae A (control), B (boiling water extraction with propolis), and C (boiling water extraction without propolis). Seasoning sauce was made with medicinal herb, spices, total flavonoid, and soy sauce with/without 0.4% propolis (21.8 mg/g), mixed with pork, and stored at low temperature $(4{\pm}1^{\circ}C)$ for 20 days. In formula B peroxide value and thiobarbituric acid content increased with increasing storage period. Formula B showed highest Volatile Basic Nitrogen (VBN) and lowest microbial counts, followed by formulae C and A, receiving higher scores for taste and fragrance.