• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.469-476
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• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Journal of the Korean Home Economics Association
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• v.46 no.3
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• pp.27-36
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• 2008

This study was conducted to investigate the recognition and uses of Codonopsis lanceolata. A survey methodology was employed consisted of 37.8% males and 62.2% females from the Seoul and Kyunggido area. The main results are as follows: The majority of respondents 60.7% males and 74.1% females indicated a preference for Korean food across all generational age classes. The specific preference for codonopsis lanceolata was indicated by the majority of males individuals in the forty to age group and by the teenage to thirty age bracket. The most popular reason provided for the preference of codonopsis lanceolata was good health benefits. People indicating a dislike for codonopsis lanceolata had little previous experience of eating this plant. Codonopsis lanceolata also appeared in 7.9% males and 9.0% females of small food transactions with 37.0% males and 36.6% females of respondents indicating supermarkets and traditional markets as their preferred shopping locations. In relation to cooking methods roasting was nominated by 36.0% males and 49.3% females of respondents. Codonopsis lanceolata was acknowledged as having the following characteristics "prevention of adult disease", "low calorie the diet food", and "high dietary fiber", but was not associated with "good flavor" and "established cooking method", "good health benefits from saponin", and "good for alexipharmic and expectorant". Recognition and eating experience was low for codonopsis lanceolata kimchi and Kimchi, rice bread, bread and sauce added with codonopsis lanceolata. However the opinion of taste appeared highly among respondents, especially in the twenties and teenage age groups.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.456-462
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• 1992

This study was performed to rapid fermentation from sardine hydrolyzate by using column reactor. The column reactor was constructed from three glass columns $(30cm{\times}5cm)$ and each column was packed with colloidal silica and sodium alginate (1:5) on which Pediococcus halophilus R-22, Saccharomyces rouxii R-60 and Candida etchellsii H-50, respectively, was previously fixed. At that time, optimal conditions for rapid fermentation were found the pH of 5.2, temperature of $30^{\circ}C$ and 10% NaCl. For rapid fermentation, immobilized whole cells of P. halophilus R-22, S. ruoxii R-60 and C. etchellsii H-50 packed the each column reactor were produced 0.75% lactic acid, 2.5% ethylalcohol and 18 mg/l 4-ethylguaiacol under the optimal conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.648-654
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• 1992

Purpose of this study was to investigate intake pattern of sodium in the family members of normal and stomach cancer patients, excluding patients themselves. Every food samples that they consumed for 3 days, drinking water, hot pepper paste, soybean paste and soy sauce from the each family were collected for Na analysis. Three days of morning urine from the each subjects was collected for determination of urinary Na excretion. Sodium contents of hot pepper paste, pickles, soups and meats in stomach cancer families were significantly higher than those in normal families. However, urinary sodium excretion between the two groups was not different. This suggests that sodium metabolism in human may be altered with a long-term intake of sodium=rich foods.

• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.251-261
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• 2017

Initially, we screened 18 Aspergillus sojae-like strains from Aspergillus spp. isolated from meju (Korean traditional fermented soybean brick) according to their morphological characteristics. Because members of Aspergillus section Flavi are often incorrectly identified because of their phylogenetic similarity, we re-identified these strains at the morphological and molecular genetic levels. Fourteen strains were finally identified as A. sojae. The isolates produced protease and ${\alpha}-amylase$ with ranges of 2.66-10.64 and 21.53-106.73 unit/g-initial dry substrate (U/g-IDS), respectively, which were equivalent to those of the koji (starter mold) strains employed to produce Japanese soy sauce. Among the isolates and Japanese koji strains, strains SMF 127 and SMF 131 had the highest leucine aminopeptidase (LAP) activities at 6.00 and 6.06 U/g-IDS, respectively. LAP plays an important role in flavor development because of the production of low-molecular-weight peptides that affect the taste and decrease bitterness. SMF 127 and SMF 131 appeared to be non-aflatoxigenic because of a termination point mutation in aflR and the lack of the polyketide synthase gene found in other A. sojae strains. In addition, SMF 127 and SMF 131 were not cyclopiazonic acid (CPA) producers because of the deletion of maoA, dmaT, and pks/nrps, which are involved in CPA biosynthesis. Therefore, A. sojae strains such as SMF 127 and SMF 131, which have high protease and LAP activities and are free of safety issues, can be considered good starters for soybean fermentations, such as in the production of the Korean fermented soybean products meju, doenjang, and ganjang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.766-771
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• 2016

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1177-1185
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• 2003

The contents of organic acids in traditional and modified fermented foods were compared, and propionic acid produced during fermentation was investigated. Organic acids in traditional and modified soy sauces were lactic acid, acetic acid, citric acid, formic acid, succinic acid and oxalic acid while propionic acid was found in traditional soy sauces only. Similarly, lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid and propionic acid were found in traditional and modified soy paste. The organic acids in traditional and modified kochujang were citric acid, acetic acid, formic acid, lactic acid, malic acid, oxalic acid and succinic acid while propionic acid was not found in modified kochujang. The major organic acid in persimmon and commercial (fermented) vinegars was acetic acid. Propionic acid was uniquely found in persimmon vinegars. Also, content of tannic acid in persimmon vinegars was 366.9 ∼ 909.8 mg%.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.96-96
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• 2018

본 연구는 항비만 기능성을 가지면서 맛과 향이 증진된 분말형 다진양념(다데기)을 개발하기 위해 첨가할 수 있는 약용작물들의 선정 및 그 기능성을 평가하기 위해 실시되었다. 오미자, 진피, 감초, 녹차엽 등을 첨가군으로 선정하여 각각의 시료들을 8시간, $80^{\circ}C$ 증류수에서 추출 후 감압농축하여 추출물을 제조한 뒤 마우스 유래 adipocyte (3T3-L1)에 처리하여 세포내 지방 축적 억제 정도를 실험하였다. 시료 처리 배양 5일 후 오미자, 진피, 감초, 녹차엽 추출물을 처리한 모든 군에서 대조군과 비교시 20% 이상 세포내 중성지방 농도가 감소하였으며 특히 오미자 군에서는 30% 이상 감소를 보였다. C57BL/6 생쥐를 이용하여 고지방식이로 비만을 유도하면서 분말형 다진양념, 오미자, 진피, 감초, 녹차엽 추출물을 경구투여한 뒤 체중증가를 조사한 결과 8주 후 고지방식이와 다데기만을 경구투여한 군은 고지방식이군과 비교하여 체중감소경향만을 보였으나 분말형 다진양념과 추출물을 함께 경구투여한군에서는 유의적으로 체중이 감소하는 결과를 보였다. 이들 추출물을 혼합하여 제조한 분말형 다진양념은 관능검사에서도 고춧가루 특유의 풋내를 감소시켜 향미가 증진되는 것으로 평가되어 오미자, 진피, 감초, 녹차엽을 첨가한 다양한 항비만 기능성 양념 개발이 기대된다.