• 한국식품조리과학회지
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• 제9권4호
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• pp.312-316
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• 1993

This study was carried out to develop supplementary foods for infants and monthly feeding plans of five steps. The developed supplementary foods were divided into 3 stages. First stage was designed for the babies just beginning eat pureed vegetables and fruits. Second stage was combined the nutritio-nal attributes of both vegetables and meat. Third stage was featured bite-sized pieces of tender meat and vegetables that appealed to the most mature tastes of babies. Feeding plans were divided into 5 steps according to their development. At 3 months, small amount of supplementary of smooth porri-dge can be introduced after a milk feeding each day. At 5 months, the quantity of supplementary foods can be gradually increased, and it can be given after 2 or 3 times of milk feedings. By being given different foods, infants will learn to become accustomed to new flavors at 7 months. At 9 months, the same types of additional foods are given at least 3 times a day after the milk feeds. Infants will be able to take most of the foods at 12 months, and it is important to give the infants solid foods after milk feedings at least 3 times a day.

• Journal of Dairy Science and Biotechnology
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• 제24권1호
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• pp.53-63
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• 2006

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

• 동아시아식생활학회지
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• 제2권1호
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• pp.35-56
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• 1992

This paper has made a close examination of Shingan Goohwang Chowalyo(1660), Cheesaeng yoram(1691), Sallim Gyungjae(1715) and Imwon simyook Jee(1827), to grasp what kinds of famine relief foods have been analyzed in terms of nutrition elements and cooking methods. And also this paper has surveyed the changes of these famine relief foods according to the times. Three hundred forty one famine relief foods are recorded in the above mentioned books, Among them, ten foods are recorded in common in these four books: pine needles, elm tree skin, soybeans, wax, jujubes, black beans, glutinous millet, turnip seeds white pine-mushroons and Chool-Atractylodes japonica. The methods of cooking and processing are most varied in the order of pine needles, black beans and elm tree skin, Pine needles are rich in protein and fat, and so may be regarded as the first of famine relief foods. Elm tree skin is of more than 50% carbohydrate and may be used in plate of cereals. I addition to these, Hwangui-milk vetch, Choonsu-cedrela Sinensis, Tacksa-Alisma Orientale Juzep and some other foods contain starch, glucose, fatty acids, and amino acids. So they may be used for replacing cereals and relieving famine. Before these famine relief foods are cooked or processed, according to their ingredients they should be soaked in water for a time in some cases the water should be changed several times. In Shingan Goohwang Chowalyo and Cheesaeng Yoram, measuring units are rarely recorded, while in sallim Gyungjae, they are explicitly shown. Imwon Simyook Jee clearly shows the use of oriental medicine materials. And the fur above mentioned books show no record of famine relief animal foods. To these days, vegetables have been boiled, squeezed and seasoned with salt and oil, but the better the economic conditions become, the less other famine relief foods are used. Nevertheless it is expected that these natural foods can be made favorite dishes with the best use of their good flavors and tastes.

• 한국축산식품학회지
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• 제44권4호
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• pp.832-848
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• 2024

This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a "healthier" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavorrelated components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.

• Applied Biological Chemistry
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• 제35권4호
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• pp.219-226
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• 1992

동결이 두류의 cooking time, 맛 그리고 미세구조에 미치는 영향을 검토하였다. 검정콩과 대두를 충분히 수화시킨 후 동결하여 $100^{\circ}C$의 물에서 가열하였을 때 cooking time은 각각 10분과 20분으로서 동결하지 않은 두류에 비하여 cooking time이 1/2로 단축되었다. 관능시험의 결과 동결한 두류는 동결하지 않은 두류에 비하여 텍스쳐, 향미 및 전체적 선호성이 우수하였다. 또한 회귀분석의 결과로 얻은 관능점사에 의한 텍스쳐와 Instron으로 측정한 puncture force간의 상관관계식을 이용하여 puncture force로써 관능적 텍스쳐를 판정할 수 있었다. 또한 두류의 동결시에 일어나는 미세구조의 변화를 검토한 결과 동결에 의한 세포벽의 손상은 없었으나 cooking 후 단백립을 싸고 있는 지방구의 배열이 파괴됨이 관찰되었다. 따라서 동결은 단백립을 싸고 있는 지방구의 배열을 파괴함으로써 열수가 쉽게 침투되어 cooking을 용이하게 하는 것으로 추정되었다.

• 한국식생활문화학회지
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• 제29권6호
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• pp.567-576
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• 2014

Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world's most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

• 한국식생활문화학회지
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• 제34권4호
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• pp.463-473
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• 2019

The aim of this study is to identify the value structure of active seniors for noodles. Noodles are the secondly most preferred and familiar food in Korea, followed by rice. And noodles also have a variety of tastes/flavors and even a variety of ceremonial characteristics. The necessity of offering proper food to seniors has recently increasing because Korea becoming an aged society. This study conducted 1:1 in-depth interviews with 30 active senior participants using the soft laddering technique, which is based on the means-end chain theory. The Implication Matrix and HVM were derived from performing content analysis. The active seniors mainly consider the 'taste', expecting to obtain the 'satisfying taste', and pursuing the 'family affair', 'pleasure', and 'self-satisfaction'. The results of this study indicated that the taste is the most important attribute and the active seniors consider their family as well as the pleasure and satisfaction of their own. Male seniors mainly pursue the 'pleasure' and 'self-satisfaction' by satisfying their taste through considering 'taste' and 'familiarity'. But female seniors mainly pursue the 'family affair' by 'satisfying taste' through considering 'taste'. These results can be used as a basic data for developing noodle products for the elderly. This study will also contribute to the development of special care food and product concepts for the silver generation.

• 한국식품과학회지
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• 제42권1호
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• pp.119-123
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• 2010

쌀을 주원료로 누룩 원료만을 교체하여 제조한 약주의 경우도 시료별 다양한 관능특성을 나타내어 누룩 원료 사용 변화를 통한 관능특성 다양화가 가능한 것으로 나타났다. 선행연구(20)에서 떫은맛, 쓴맛, 곰팡이냄새, 유기용매 냄새는 기호도 저해 요인으로 나타났고 누룩향미에 대해서는 상반된 의견이 나타났다. 따라서 본 묘사분석 결과 바람직한 관능특성을 나타낸 누룩의 원료로 찹쌀, 찹쌀흑미, 멥쌀, 쌀보리, 메밀, 현미를 선정하고 흑미의 경우 신맛은 높았으나 전반적인 패널의견에서 가장 높은 기호도를 나타내어 선정에 포함하였다. 향후 선정된 7종의 곡물을 바탕으로 미생물 분리 및 동정을 통해 우수 균주를 선발하고 이를 통해 누룩 원료 및 미생물 다양화에 기여하고자 한다.

• 동아시아식생활학회지
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• 제16권6호
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• pp.731-739
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• 2006

The text of 'Jeungbosallimgyeongjae' was reviewed to study the manufacture of vinegar and to investigate the changes made to the manufacturing process over time, other works such as 'Eumsigdimibang(1670s)', 'Sallimgyeongjae(1715)', 'Gyuhapchongseo(1815)', 'Juchan(1800년대경)' and 'Chosun-mussangsinsikyorijaebeop(1930)', 'Chosun-eumsikmandeneubeop(1946)' were compared. In both 'Eumsigdimibang', and 'Sallimgyeongjae' there are only three statements on vinegar manufacturing theory. For 'Sallimgyeongjae' these statesments are recorded specifically in the 'Chison' section. This book contains the following topics: the proper number of days for vinegar fermentation vinegar storage theory, how to maintain the vinegar in the pot, and nine vinegar manufacturing theories. 'Gyuhapchongseo' discusses the proper or improper number of days to ferment vinegar, and offers four general theories on vinegar manufacture. 'Ju-Chan' is a book of recipes from the latter era of the Chosun Dynasty. There are three statesments on 'yangchobang' recorded in this book. 'Chosun-mussangsinsikyorijaebeop' contains a general summary on vinegar that includes the theory of vinegar production, the right number of days for fermenting vinegar, clues for maintaining the vinegar in the pot, the method for making vinegar from spoiled alcohol, and finally, how to keep vinegar from molding The book also includes 11 statesments on the theory of vinegar manufacture. In 'Chosun-eumsikmandeneubeop', there are two statesments on vinegar manufacturing theory recorded. To study the use of vinegar in cooking as well as the change in manufacturing theories over time, we selected 'Eumsigdimibang', 'Sallimgyeongjae', 'Gyuhapchongseo', 'Chosun-mussangsinsikyorijaebeop' for a comparative analysis with the book 'Jeungbosallimgyeongje'. From this comparison of the texts we were able to learn the scientific nature of traditional foods. In addition, current vinegar manufacturing practices are changing the originally enjoyed flavors ghat are found with traditional vinegars. By the investigation of historic recipe book 'Ju-Chan,' and given the regular use of vinegar on cooking, we have found the means to reproduce the relished tastes of the past.

• 동의생리병리학회지
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• 제26권1호
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• pp.35-39
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• 2012

Sweet potato soju(SPS) has been made by vacuum distillation because sweet potato contains much fibrous materials which give high density to sweet potato mash. Generally, the SPS made by vacuum distillation has soft flavors and tastes. If the viscosity of sweet potato mash could be decreased by degradation enzyme, the process and production of SPS making by the method of vacuum distillation may be simplified and easier to distil the fermented sweet potato. Because the fibrous materials of sweet potato contains pectin with methoxyl group, methanol can be produced by fibrous degradation enzyme. For appling the fiber degradation enzymes to sweet potato mash for making SPS, the enzyme should be needed to degrade fibrous material without producing methanol. Special two fibrolytic enzymes are selected from 26 kind of commercial enzymes for the simplified and easier production of sweet potato soju by vacuum distillation, The selected enzyme A and X can degrade the fibrous material pectin of sweet potato without producing methanol. Although the different companies have produced the enzymes, same cellulase has been prepared from Trichoderma. reesei. The viscosity of sweet potato mash treated by the enzymes is decreased by 3 times with comparison to the viscosity of sweet potato mash of control group. The methanol concentration in the vacuum distilled SPS treated with the enzymes is 0.16%. The concentration is similar to that of commercially distilled SPS(0.15%). The result may suggest that the selected cellulases, A and X, can be used to make SPS by vacuum distillation.