• Food Science and Preservation
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• v.14 no.6
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• pp.598-604
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• 2007

Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.312-321
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• 2007

The purpose of this study was to investigate the preferences, consumption, and eating frequencies of housewives for commercialized traditional basic side dishes. The investigators visited 18 food markets and questionnaires were distributed to 464 housewives in the Busan area. The number of basic side dishes being sold at the markets were in the order of seasoned dried radish (17 markets; mk), salted garlic stalk (15 mk), braised black soy beans (14 mk), braised peppers and dried anchovies (13 mk), and braised lotus roots (12 mk). The housewives' order of preferences was for stir-fried dried anchovies, braised peppers and dried anchovies, braised seasoned beef, salted perilla leaf, and perilla leaf kimchi equal to seasoned sea lettuce, respectively. The order for eating frequency was stir-fried dried anchovies, braised peppers and dried anchovies, salted perilla leaf, and perilla leaf kimchi, respectively. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were either occasionally or frequently purchased by over 40% of the women. However, the reasons they did not purchase these products included: the excess use of chemical seasonings, unsanitary, unreliable cooking process, unreliable the origin, and high price, in the respective order. If the commercialized traditional basic side dishes were improved to eliminate these problems, 52.2% of the housewives would buy the products, and 65.6% anticipated increasing their use of these products in the future.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.174-180
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• 2003

The purpose of this study was to investigate the differences in vitamin C and mineral contents in perilla leaves as a result of different cooking methods. The results are summarized as follows. In cutting up the perilla leaves, the vitamin C content decreased by 40% with no significant difference made to the mineral content. Steaming was more effective in retaining vitamin C compared to blanching. With increasing treatment times. decreasing amounts of vitamin C remained. There was no significant change in mineral contents except for potassium. In the case of treating with vinegar or lemon juice, more vitamin C remained than when not treated, and there was little influence on the mineral contents. In the solubilization effect of calcium seasoned with acid, rice vinegar was most effective followed by lemon juice, apple juice, brown rice vinegar, then persimmon vinegar. There was a little or almost no vitamin C remaining in kkaennip kimchi. In terms of storing time, raw seasoned kkaennip kimchi had higher mineral contents than blanched or steamed kkaennip kimchis.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.429-444
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• 2010

The purpose of this study was to examine the relationship between bone density and dietary intake for college women in their twenties. This study was performed on 160 female college students residing in Gangwon-do. It was conducted using ultrasound measurement of calcaneus bone density, anthropometric checkup and food-frequency questionnaires (FFQ) comprising 94 kinds of commonly consumed foods. Subjects were divided into two groups according to the T-score of bone density: a normal group (n = 113 persons, T-score ${\geq}1$) and a risk group (n = 47, T-score < 1.0). The average age of the subjects was 20.17 years and there was no significant difference between the two groups. Body weight and body fat percentage of the normal group were significantly higher than those of the risk group. The mean daily energy intake of the normal group was significantly higher than that of the risk group. Also, protein, fat, vitamin A, niacin, vitamin B6, folate, calcium, phosphorus, sodium, potassium, iron and zinc intake for the normal group were significantly higher than for the risk group. For the intake of the commonly consumed foods (or dishes) listed in FFQ, the mean daily intake amount of loaf bread, rice cake, potatoes, spicy beef soup, cucumber, seasoned spinach perilla leaves, crown daisy, stir-fried mushroom, sea mustard, beef rib, ham, chicken, mackerel, common squid, drink type curd yogurt, oriental melon and chocolate in the normal group was significantly higher than in the risk group. While, the mean daily intake of ramyun (instant noodle) and carbonated beverage by the normal group was significantly lower than that of the risk group. In conclusion, 20 something female college students showed a higher rate (26.9%) of the bone mineral density risk group (osteopenia or osteoporosis). For the risk group, the levels of nutrient and food intake were lower than in the normal group. Therefore, the bone density risk group needs to increase their nutrient intake and diet quality by increasing the intake of various foods. In addition, they should decrease the intake of foods, which are negative for skeletal health such as instant noodles and carbonated beverages.