• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.289-293
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• 2010

3-MCPD created in manufacture process was regulated in our country about soy sauce and HVP. The latest paper reported that Bound 3-MCPD is created as intermediate. Germany common risk assesment reported that Bound 3-MCPD must be reduced because Bound 3-MCPD can be created in estimation circle when this is hydrolyzed in human body, but the data about the toxity of Bound 3-MCPD is lack. Therefore, We analysis about 209 items food such as soy sauce, seasoning food and meat-eating manufactured goods using bound 3-MCPD analysis method developed recently. As result of survey, bound 3-MCPD detected in 8 items among 44 traditional sauce (0.02~0.28ppm), 8 of soup 12 items (0.01~0.96ppm), in 22 items of sauce 60 items (0.01~0.55ppm), in 16 items of meat-eating manufactured foods 30 items (0.04~0.18ppm), in 20 items of snack cookies 28 items (0.09~1.43ppm), in 8 in roasted oil foods 10 items (0.04~1.22ppm), in 6 items of peanut processed food 10 items (0.06~0.25ppm), in 1 of vegetable cream 15 items (0.05ppm). Detected level was lower than the result of monitored by other countries.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.520-528
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• 1987

Quality stability of roasted lavers during heat treatment and storage was investigated measuring the changes in pigments including chlorophyll a, carotenoids and biliproteins, fatty acids and free amino acids as the major quality factors. In roasting of fried lavers, carotenoids were found to lie more stable than chlorophyll a, and biliproteins were most heat labile. The overall heat stability of the pigments depended upon heating time and temperature. Chlorophyll a and carotenoids were retained more than $90\%$ in the casts of roasting for 90 min. at $60^{\circ}C;\;60min.\;at\;80^{\circ}C;\;10\;min.\;at\;100^{\circ}C;\;or\;5min.\;at\;150^{\circ}C$ while biliproteins remained about $70\%$. The lipids of dried lavers including polyunsaturated fatty acids appeared rather heat stable when compared to the stability of pigments under the same conditions of roasting. Spray of sesame oil or seasoning solutions on the surface of lavers after roasting seemed desirable for stabilizing pigments and free amino acids during storage particularly at low water activity. And that was also benefit for the protection of polyenoic fatty acids from rapid progress of oxidation during storage. Free amino acids were reduced fast during roasting, especially most of threonine and glycine while glutamic acid was rapidly lost during the storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.758-765
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• 2016

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at $27{\pm}2^{\circ}C$. During storage at $27{\pm}2^{\circ}C$, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.12-18
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• 2012

The aim of this study is to look at how pepper was used in traditional medicine. In other words, this study aims to take a look at the process by which the medicinal nature & efficacy of pepper in traditional society was perceived and arranged through the aspects of the use of pepper as an exotic crop for treating diseases. This study investigated cases of using pepper for medical treatments by referring to books on traditional medicine in Korea. The old records about pepper are mainly in empirical medical books from the late Chosun dynasty. Nevertheless, the records about pepper tend to decrease in medical text as time goes by. Such a phenomenon can be attributable to the fact that people began to use pepper for daily food life rather than for medicinal purposes. Pepper was used mostly for digestive trouble such as vomiting, diarrhea, and stomachaches, and it was also applied to mental and aching diseases caused by the sound of body fluids remaining in the stomach. In addition, there were many cases where pepper was used externally for surgical disorders. Such symptoms for treatment are linked to, or in a complementary relationship with, research results in modern times. Boiled pepper was generally taken in the traditional herbal decoction method, and in the case of surgical diseases, it was applied externally. The cases of using old pepper, using pepper with seeds or without seeds, and using pepper mixed with sesame oil belong to a sort of herbal medicine processing, which usually aimed at changing the medicinal nature of pepper. In addition, in relation to the eating habits at that time, pepper was used as seasoning and to make red pepper paste with or without vinegar. There are two words used for pepper in the medical textbooks, 苦椒 (gocho) and 烈棗 (yeoljo). These words are translated into Korean as gochu, so we can identify this word as a nickname for pepper.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.267-275
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• 1994

The purpose of this study was to understand dietary culture of the Buddhist priesthood in Seoul and Kyongnam. This survey was carried out through questionnaries for menu, pretreatment, seasoning and recipe and the subjects were 26 temples and hermitages. Foods of the Buddhist priesthood were divided into staple food and side dish. The results of this study can be summarized as follow: 1. Staple foods of the Buddhist priesthood divided into cooked rice, gruel, noodle and Sujebi. Main materials of cooked rice and gruel were rice, noodle and Sujebi were wheat flour. Menues of staple foods were used white cooked rice, white gruel, wheat noodle and wheat Sujebi, respectively. Soups of noodle and Sujebi were used mushroom and seaweed. 2. Side dishes of the Buddhist priesthood divided into soup(국), stew(찌게), hard-boiled food(조림), steaming food(찜), raw vegetables(생채), cooked vegetables(나물), roast vegetables(볶음), pan fried food(전), baked(구이), wrapped rice(쌈), raw fish(회), Mook(묵). Vegetables divided into green-steam vegetables, edible roots, fruit vegetables, edible mountain herbs and seaweeds. A great difference of used for vegetables had been observed kinds of side dishes. Main materials of wrapped rice, raw fish and Mook was lettuce, raw mushroom and acorn, respectively. Seasonings were red pepper, garlic, green onion and sesame oil.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Journal of Nutrition and Health
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• v.24 no.3
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• pp.230-242
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• 1991

This research was conducted on the 10 take-out boxed-lunches commercially prepared in the department stores. chain stores. and the public railroad trains in Korea. Sampling was conducted from February 1990 to March 1990. Nutritive values and sodium contents of the 10 boxed-lunch samples are summarized as follows : 1) The average weight(percentage) of the cooked rice and the side dishes were 304.6g(49.4) and 312.4(506%), respectively. The weight of these samples were significantly heavier than that of Japanese style boxed-lunches. 2) The average number of the side dishes was 12. The average numbers of food items classified by the five food groups were 6.1 in protein food group, 0.3 in calcium food group. 6.0 in vitamin and mineral food group. 1.5 in carbohydrate food group, and 1.5 in oil and fat food group. 3) They contained on the average 840.7kcal of energy, 38.9g of protein, 22.7g of fat, 120.4g of carbohydrate. 300.8mg of calcium. 410.8mg of phosphours, 6.61 mg of iron. 219.8 R.E. of vitamin A, 0.46mg of thiamin, 0.67mg of riboflavin, 10.5mg of niacin, 27.5mg of ascorbic acid. Thus. except vitamin t the content of all the nutrients were higher than the value of 1/3 of the RDA for adults. 4) The high priced group(group 2) had more protein, calcuim. iron and niacin contents than the cheaper group(group 1). Probably, it's because the group 2 had more animal foods than the group 1. 5) The average energy content per unit price(100 won) was 37.3kcal and the average protein content per unit price(100 won) was 1.64g. Korena style boxed-lunches had higher energy and protein contents per unit price than Japanese style, and the group 1 higher than the group 2. 6) The average energy Proportions of Protein, carbohydrate. and fat were 18.3%, 57.4%, and 24.3%, respectively. These proportions are good enough. 7) Frequency of cooking methods for the side dishes were found in the decreasing order : pan-frying, frying, braising, seasoning, kimchi, grilling, pickling, stir-frying, steaming and fermenting. Generally simple cooking methods were used, thus the menus were lack or varieties. 8) Frequency of colors for the side dishes were found in the decreasing order : red, brown. yellow, green, black, white. Too much red pepper was used. 9) The average capacity of the containers for the staples and the side dishes were 468.1ml and 590.6ml, respectively. And the containers could not keep the food items well seperated. 10) The average contensts of sodium and salt were 2.287mg and 5.76g, in the range of 1, 398mg to 3, 489mg and 3.53g to 8.80g, respectively. These are much higher values than the recommended amount of salt.