• 한국수산과학회지
• /
• 제55권4호
• /
• pp.425-430
• /
• 2022

This study was designed to verify the shelf-life of a freeze dried-block type of convenience food for rockfish Sebastes schlegeli seaweed soup product stored at different storing temperatures (25, 35, and 45℃) for 5 months. The polyunsaturated:saturated fatty acid ratio of the product stored at 25℃ was higher than that of products stored at 35℃ and 45℃ for 5 months. The colorimetric assessment indicated a noticeable decrease in the brightness of product color after 5months of storage at 35℃ and 45℃. Increased storage temperature and time negatively affected the product color. The products stored at 35℃ and/or 45℃ for more than 3 months tended to be more yellowish-red in color than those stored at 25℃ for shorter periods. No disease-causing microorganisms, including Escherichia coli and Staphylococcus aureus, posing health hazards to the human, were detected on food safety evaluation, regardless of storage conditions. Based on food visual shelf life simulator the shelf life of the rockfish seaweed soup was estimated approximately 22 months, considering the data from yellowness the safety factor of 0.7.

• 한국식생활문화학회지
• /
• 제10권1호
• /
• pp.67-74
• /
• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• 한국식품조리과학회지
• /
• 제31권4호
• /
• pp.465-476
• /
• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• 대한지역사회영양학회지
• /
• 제12권2호
• /
• pp.198-205
• /
• 2007

This study was conducted to investigate the validity of using a cameraphone for a dietary intake survey method. The subjects were 28 female college students. After eating a standard lunch meal which consisted of plain rice, seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi, the quantity of dietary intake, calorie intake & nutrients intake were analyzed by weighed method, diet record method and cameraphone method by dietitian with k without cameraphone analysis training. There were no significant differences in the quantity of 6 foods intake between weighted method and cameraphone method by dietitians with camera phone analysis training. However, the quantity of seaweed soup, bulgogi & cucumber salad intake analyzed by diet record method was significantly lower than the weighed method. And the quantity of seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi intake analyzed by the cameraphone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. There were no significant differences in the calorie intake and nutrients intake between the weighted method and camera phone method by dietitians with camera-phone analysis training. However, protein, calcium, iron, phosphorous, Vitamin A, Vitamin $B_2$, Vitamin E and cholesterol intake analyzed by diet record method was significantly lower than the weighed method. And fat and Vitamin $B_2$ intake analyzed by the camera phone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. Therefore, this study suggests that the use of the camerephone may be a valid and convenient method fur evaluating a dietary intake survey. However, systematic and standard education is necessary about the size and volume of dishes and angle of photo for more accurate results.

• 한국식품영양학회지
• /
• 제31권6호
• /
• pp.897-910
• /
• 2018

The purpose of this study was to examine sodium intakes from soup, stew and noodle in school lunch using sodium content database separately developed for the solid part, liquid part of soup and stew (liquid based dishes) in middle school students. Two hundred fifty two middle school students in Seoul were asked about awareness towards reducing sodium intake and soup/stew intake provided in school lunch in September 2015. Only 68% of students were aware of the 'Day without soup/stew' event and why those events were held. Girls tend to consume more all solid and liquid parts of soups than boys in Miso soup (50.0% vs 36.2%), Bean sprout soup (56.6% vs 44.8%), Seaweed soup (61.8% vs 45.7%), Beef Radish soup (61.8% vs 59.5%), and Korean pasta soup with Kimchi (58.1% vs 46.6%). Average sodium intake from soup/stew/noodle dishes in school lunch was $379.6{\pm}183.9mg$ if behaviors of eating solid or liquid parts were considered and $556.8{\pm}190.6mg$ if behaviors of eating solid or liquid parts were not considered. Based on the results, the difference of sodium intake depends on the consuming behaviors of liquid parts of soup and stew dishes. It is necessary to establish and use a sodium database for each solid part and liquid part separately in soup, stew and noodle dishes to assess more accurate sodium intake. Education on the reduction of sodium intake through proper behaviors is salient in the achievement of a healthy diet.

• Fisheries and Aquatic Sciences
• /
• 제21권7호
• /
• pp.19.1-19.11
• /
• 2018

Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source.

• 한국식품조리과학회지
• /
• 제11권5호
• /
• pp.521-526
• /
• 1995

재래식 조선 간장의 이용률은 83.5%로 나타났으며 노년층의 이용률은 91.7%로 높은 비율을 나타냈다. 재래식 조선 간장 사용의 경우 간장을 집에서 담그어먹는 비율은 60.5%로 나타났으며 역시 노년층으로 갈수록 87.5%로 높은 비율을 나타냈다. 친척등 다른 집에서 얻어다 먹는 비율은 19.1%,시중에서 구입하는비율은 18.4%로서 연령층 별로는 젊은층일수록 높게나타났다 재래식 조선 간장의 사용이유는 88%가 '구수한 맛과 향기를 내기위해서'라고 하였다. 재래식 조선 간장으로 조리하는 비율은 미역국이84.5%로 가장 높게 나타났으며, 고깃국의 경우는74%, 생선국의 경우는 40.9%, 콩나물국의 경우 33.3%,생선찌개의 경우 34.5%,된장찌개의 경우 14.5%,김치 찌개의 경우 12.1%가 재래식 조선 간장을 이용한다고 하였다 소비자 관능검사 결과 여러 시료 간장으로 조리한 미역국의 구수한 맛은 유의적인 차이가 없었으나 미역맛과 기호도에서는 유의적인 차이를 보였다. 미역국의 기호도 경향은 노년층에서 소금을 넣은 미역국보다 재래식 조선 간장으로 끓인 미역국을 선호하는 경향이 더 뚜렷하였다.

• 방사선산업학회지
• /
• 제5권1호
• /
• pp.21-24
• /
• 2011

This study was conducted to evaluated the sensory properties of Miyukgook, Korean seaweed soup, with gamma-irradiated Undaria pinnadifida for enhancing the storage of the harvested seaweed. The harvested seaweed was irradiated at the doses of 1, 3, 5, and 10 kGy. The Miyukgook was made by following the general recipe. The values of pH and acidity of the Miyukgook were not changed by the irradiation of harvested Undaria. The sensory evaluation result showed that the preference scores in all the sensory properties was a little decreased when it was irradiated, but sensory score of less than 5 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation with less than 5 kGy was effective for improvement of the storage stability of U. pinnatifida without the changes in the sensory of its major cooked food, Miyukgook.

• 수산경영론집
• /
• 제50권1호
• /
• pp.55-69
• /
• 2019

The purpose of this paper is to suggest an export strategy of seaweed products from Korea to Vietnam by analyzing the seaweed products consumption in Vietnam. This research surveyed 217 people in Hanoi and Ho chi minh, Vietnam. The result of the research revealed that consumers in Vietnam perceived seasoned kim as a healthy and easy-to-eat Korean food with snacks and side dishes, and it was recognized as a nutritious snack especially suitable for children to 20s. Kimbap is recognized as simple and healthy Korean food that is consumed as a substitute for meals at home, on the streets, and at restaurants. Sea mustard was the healthiest among seaweeds and are consumed in the form of sea mustard soup as good food for women, children, and the elderly. Summarizing the Vietnam seaweed market, it is a market that is similar to Korean seaweed consumer culture. In conclusion, we suggested a seaweed promotion strategy targeting women in their teens to twenties, communication on seaweed production process, experiential marketing strategy and seaweed food culture strategy.

• 한국가정과학회지
• /
• 제5권2호
• /
• pp.9-21
• /
• 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.