• 한국식품조리과학회지
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• 제19권2호
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• pp.144-154
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• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.

• 한국자원식물학회지
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• 제24권3호
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• pp.267-271
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• 2011

The main objective of the study was to investigate the phytic acid contents of various cereals and legumes produced in Korea. The results showed that the phytic acid contents of buckwheat, foxtail millets, sorghum, millet, barley, jobs' tears, yellow corn and wheat flour (Urimil) were in a range of 0.13 to 2.27%. The contents of the phytic acid ranged from 1.03 to 1.16% for legumes including red Indian bean, black Indian bean, mung bean, and black soybean. The phytic acid content of brown rice was five times higher than those of 100% polished rice. The polishing process of the rice decreased significantly the content of the phytic acid. We estimate that the daily phytic acid intake from rice was changed from 653 mg/day in 1995 to 430 mg/day in 2005 based on the results of a national nutrition survey.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of Nutrition and Health
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• 제3권2호
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• pp.113-117
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• 1970

1) It was found that the polished rice is short of Iysine, methionine, cystine, and tryptophan among the essential amino acids, and that it shows no significant variations with regard to its pattern of geographical region. 2) Comparing in the contents of essential amino acids in the cereals, such as polished barley, wheat, great millet, and soy bean, the soy bean is found to be better than the polished rice, while the others to be either poorer or similar than the polished rice. 3) The aminal experiments observed with the mixed diet revealed that the most ideal composition of the mixed diet is the one composed of 70% polished rice, 20% polished barley, and 10% soy bean.

• 한국식품영양학회지
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• 제6권1호
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• pp.8-15
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• 1993

We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.

• 한국작물학회지
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• 제39권6호
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• pp.556-563
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• 1994

작물의 영양생장기에 처리된 산성비에 대한 내성과 피해양상을 알기 위하여 벼, 옥수수, 콩, 팥, 고추, 토마토, 참깨, 밀, 보리, 배추, 무, 상추, 시금치 등 13개 작물을 파종 후 20일에 인공산성비 (pH 3.0, 4.5, 6.0)를 10mm씩 2일 간격으로 15회 처리한 후 작물의 형태적 및 생리적 변화를 조사분석한 결과를 요약하면 다음과 같다. 1. pH가 3.0이상일 때 인공산성비 처리에 의한 가시적 피해는 없었다. 2. 전자현미경상 조직의 피해는 없었으나 참깨, 콩, 팥의 엽록체내에 염색정도가 옅은 지질과립이 나타났다. 3. 엽신의 엽록소 함량은 팥에서는 증가하였으나, 벼, 토마토, 시금치에서는 감소되었고, 다른 작물은 인공산성비 처리간에 차이가 없었다. 4. 광합성은 팥에서 증가되었고, 배추와 보리에서는 감소하였으나 다른 작물은 인공산성비의 영향이 없었다. 5. pH 2.0의 인공산성비를 처리하였을 때 가시적 피해가 적은 작물은 벼, 옥수수, 참깨, 토마토, 밀, 보리 등이었으며, 피해가 큰 작물은 팥, 고추, 콩, 배추, 상추, 무, 시금치 등이었다.

• 한국식품영양학회지
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• 제24권4호
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• pp.649-656
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• 2011

본 연구는 소비자들이 가정에서 쉽게 떡을 제조할 수 있도록 제조방법의 단순화 및 표준화를 위해 시판되는 건조 쌀가루에 두부 첨가량을 달리하여 설기떡을 제조하고, 물리적 관능적 품질특성을 알아보고 최적 배합비를 찾아보고자 실시하였다. 두부 첨가량을 달리하고 제조한 두부설기의 수분함량은 설기떡을 찌기 전과 찐 후 모두 두부 첨가량이 증가할수록 설기의 수분함량도 유의적으로 증가함을 알 수 있었다. 색도에서 설기의 명도 L값과 적색도 a값은 두부 첨가량이 증가할수록 유의적으로 낮아지는 경향을 보였으며, 황색도를 나타내는 b값의 경우 설기 1에서 증가하였다가 설기 2부터 유의적으로 감소하는 경향을 보였다. 기계적 텍스쳐 측정 결과, 견고성의 경우, 두부를 첨가하지 않는 대조구에서 가장 높은 값을 나타냈으며, 두부 첨가량이 많아질수록 견고성이 유의적으로 낮아지는 경향을 보였다. 부착성의 경우, 두부를 첨가하지 않은 대조구가 가장 낮은 값을 나타냈으며, 두부 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였다. 깨짐성의 경우 두부를 첨가하지 않은 대조구에서 가장 높은 값을 나타냈으며, 두부 첨가량이 많아질수록 유의적으로 감소하는 경향을 보였다. 관능검사에서는 색, 맛, 향미, 전체적인 기호도에서 건조 쌀가루 500 g에 두부 420 g을 첨가하여 제조한 설기 3에서 기호도가 좋다고 평가되었다. 이상의 결과로 부터 건조 쌀가루와 두부 첨가량을 달리하여 제조한 설기떡의 영양과 소화율을 증진시키고, 물리적 및 관능적 특성을 만족시키는 가장 좋은 두부설기의 배합비는 건조 쌀가루 500 g에 두부 420 g을 첨가하여 제조한 설기 3임을 알 수 있었다. 앞으로 균형 잡힌 영양과 수분결합력이 큰 두부를 부재료로 첨가하여 설기떡의 영양균형을 맞추고, 칼로리를 낮추면서 유통기한이 짧은 두부의 저장과 보존성을 연장한 상품 개발에도 기여할 수 있을 것으로 사료된다. 또한 시중에서 쉽게 구입할 수 있는 건조 쌀가루는 보관과 사용이 간편하며 변성이 적어 종래의 설기떡 제조방법보다 쉽게 가정에서도 떡을 만들어 먹을 수 있어 쌀의 소비촉진과 떡의 대중화에 이바지할 수 있을 것으로 보여진다.

• Food Science and Biotechnology
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• 제18권4호
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• pp.991-995
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• 2009

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

• 한국식생활문화학회지
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• 제32권1호
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• 한국식품영양학회지
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• 제22권4호
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• pp.678-686
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• 2009

The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.