• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.62-67
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• 2009

This study was undertaken to develope a semi-cooked pork using oven to provide a more convenient recipe for food service systems. Pork sliced 2 or 4 mm thick prepared with a Korean traditional kochujang sauce was broiled in an oven, steam oven or on a pan. 4 mm-thick meat that was broiled in oven for 4 min at $170^{\circ}C$, obtained higher scores in sensory and color evaluations. In labor-concentrated food service kitchens, the inner temperature of the pork at $85^{\circ}C$ provoked the highest satisfaction. The assessments of color L was ordered as steam oven, oven and pan broiling. And a- and b-values of oven broiling were higher than those of the steam oven or pan broiling. The color values of the steam oven-broiled pork sliced 4 mm-thick were significantly higher than those of the pan-broiled (p<0.05). In sensory evaluation, the taste score of steam oven was better than other broiling with significant differences. Furthermore pork broiling in oven was tender with low score in cohesiveness and chewiness. Overall acceptability was ordered as pan, steam oven, and oven broiling. Thus it was expectable that international Korean traditional food can be made using oven for food service system. For the diversity of the menu in food service, however it need to develope the more convenient and simpler recipes with semi-cooked Korean food.

• Monthly Duck's Village
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• s.127
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• pp.90-92
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• 2014

• Monthly Duck's Village
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• s.22
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• pp.58-59
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• 2001

• Journal of Korean Society of Environmental Engineers
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• v.32 no.2
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• pp.155-164
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• 2010

Emission from biomass combustion such as meat charbroiling is an important source of organic aerosol. Since source profiles are necessary input profiles for source apportionment of aerosol by a chemical mass balance model, meat cooking organic source profiles are developed by measuring organic marker compounds, including palmitic acid, stearic acid, oleic acid and cholesterol as well as PAH compounds. Emissions from meat and pork charbroiling are collected on quartz filters with a PM10-high volume sampler, extracted with organic solvents, derivatized with diazomethane/TMS and analyzed by GC/MS isotope dilution method. Organic and elemental carbon are also analyzed by an OCEC analyzer. Wt.% of cholesterol to the organic carbon(OC) content from beef and pork charbroiling is only 0.056 and 0.062, but wt. % of all saturated fatty acids to the OC content from beef and pork charbroiling is 2.727 and 2.022, and the wt% of all unsaturated fatty acids to the OC content is 0.278 and 0.438, respectively. Content of total PAH compounds to the OC content from beef charbroiling is higher than that from pork charbroiling, and those are 0.116 wt% and 0.044 wt%. Among PAH compounds benzo(a)pyrene as a single compound is account for 0.0071 wt% and 0.0023 wt% of OC content from beef and pork charbroiling. Ratios of marker compound to cholesterol are calculated, and those values are in good agreement with the values already reported at the food cooking emission, indicating that they can be used as organic source profiles for the apportionment of organic aerosol.

• Monthly Korean Chicken
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• v.16 no.10
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• pp.82-83
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• 2010

흔히 닭똥집이라고 불리우는 근위(닭모래집)는 무슨 영양가가 있을까 싶지만 지방질이 거의 없고 단백질 함유율이 높으며, 비타민 B와 철분이 많이 들어있어 다이어트에도 좋습니다. 2004년 말 매운맛 열풍이 프랜차이즈 업계를 강타하면서 닭발의 인기는 닭발전문점이 생길 정도로 높아졌습니다. 과거에는 모양이 흉측해 먹기를 꺼려했지만 최근에는 닭발 애호가까지 생길 정도로 닭발의 인기는 여전합니다. 찬바람이 옷깃을 여미게 하는 가을에는 닭 근위와 닭발 구이를 안주 삼아 가족 간 이야기 꽃을 피워보는 건 어떨까요?

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.685-698
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• 2010

Acrolein is a highly toxic, reactive mutagenic aldehyde. Humans are exposed to acrolein vapors from overheated cooking oil, cigarette smoke, and combustion of organic products. In this study, we investigated elementary and middle school students' consumption of foods cooked at high heat, such as fried, direct fire, and indirect fire cooked foods. The subjects of this survey study were 265 fifth grade students and 396 middle school students nationwide. According to the results of the frequency test, broiled fish was the most frequently consumed, followed by fried fish, indirect cooked samgyebsal, and other fried foods, which were eaten more than three times per month. The total intake of foods cooked at high heat per child over 1 year was in the following order: Fried chicken(7.50 kg) > Samgeybsal(6.57 kg) > Broiled pork ribs(4.18 kg) > Broiled fish(4.12 kg) > Bulgogi(3.31 kg) > Fried dish(3.18 kg) > Pork cuttlet(3.17 kg) > Jeyukbockeum(3.13 kg) > Charcoal-broiled beef ribs(2.74 kg) > Roasted whole chicken(2.05 kg) > Dackochi(1.87 kg) > Tangsuyuk(1.87 kg) > Fried fish(1.83 kg) > Hamburger patties(1.21 kg) > Fried potato(1.01 kg) > Barbecue(0.95 kg) > Doughnut(0.80 kg) > Corn dog(0.66 kg) > Croquette(0.51 kg). The favorite cooking method was indirect fire cooking for beef, pork, and fish, whereas frying was preferred for chicken. The results of this study provide important data for assessment of acrolein exposure via foods cooked at high heat temperature. The results also indicate that children might be exposed to acrolein through consumption of foods cooked at high heat temperature, suggesting the need to promote education of proper food consumption behavior.

• Monthly Duck's Village
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• s.65
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• pp.90-91
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• 2008

평범한 것은 싫다! 작은 아이디어 하나로 사람들 발길 잡는 특별한 그릇이 있다는데~ 들어는 봤나? 맛있는 그릇, 이름하야 파인애플 오리 구이! 달콤한 파인애플이 오리 구이와 만나 찰떡궁합 그릇으로 탄생했다고... 독특하고 맛있는 이 그릇 덕분에 사장님 얼굴에 웃음꽃이 끊이질 않고 밥 먹을 시간도 없다는데~ 발상의 전환이 불러온 새로운 세계! 기막힌 아이디어로 연일 문전성시를 이루는 가게를 만나보자

• Bulletin of Food Technology
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• v.25 no.1
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• pp.28-43
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• 2012

한국 식품화의 위상은 구이류 및 전골류 조리시 발생하는 냄새, 연기, 기름 튐 등의 문제로 인해 낮게 평가 되고 있는 실정이다. 현재 사용하고 있는 불판 및 가열원료가 다양하여 맛의 균일화가 어렵고 사용 후 세척처리가 번거로운데다 환경오염까지 발생시킨다. 구이 및 전골에 소비되는 에너지가 잔량을 모두 섭취할 동안 연속적으로 공급하므로 에너지 소비 및 내부 공기조건이 열악한데 반해 연기 및 냄새와 관련된 제품의 개발과 생산에 참여하는 업체는 증가하고 있다. 하지만 기술력 및 자본력이 미미한 수준에 있어 많은 기술적 측면의 보완이 요구된다. 또 소스, 양념, 부재료 등의 가공처리를 외국인의 식문화에 적합하도록 맛, 향, 관능의 관점에서 규격화 및 현지화도 요구되며, 공급되는 원재료의 고기종류, 규격, 등급 등의 조건들이 국내 관능뿐만 아니라 외국인의 관능적인 관점에서 표준화가 시급하다. 주한 외국인을 대상으로 한 설문에서 59%가 한국음식의 세계화가 가능하고 89.9%가 한식메뉴를 소개할 의사가 있는 것으로 조사되었다. 이는 외국인 소비자의 인지도에서 불고기와 갈비 등의 구이류가 다른 한식보다 선호도가 증가하는 것이기 때문인 것으로 분석된다. 2009년 농림수산식품부가 '한식 세계화 프로젝트'를 선포하여 1만여 곳의 해외식당을 2017년까지 4만 곳으로 증가할 예정이다. 따라서 한식문화의 표준화를 위한 용어 재료 기구 단위 등의 표준화 기반개발을 바탕으로 조리 및 식문화의 표준화가 요구되고 있다. 우리나라는 구이전문점들이 일반주거 및 아파트 단지에 위치하고 있어 연기와 냄새에 대한 민원 및 분쟁이 발생되고 있다. 이에 집진, 제연 설비의 설치비용이 많이 소요되고 있으며 대부분의 구이설비가 수입제품으로 규모가 매우 크다. 일본의 경우 2002년도부터 음식점에서 발생하는 연기에 관한 규제를 법제화하였다. 위의 기술적, 경제 산업적, 사회 문화적 측면의 필요성을 바탕으로 본 연구는 연기 음식 냄새 저감 성능이 뛰어난 친환경 저에너지의 가열조리 기구 개발 및 국내외 현장적용 산업화 모델 구축을 통해 한식당 시설 개선 및 고급화를 유도하고 세계시장에서의 한식문화 경쟁력을 확보코자 한식문화 경쟁력 확보와 경제, 문화, 산업적 성공 비즈니스 모델을 제시하였다.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.535-540
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• 1998

Changes in fatty acids and free amino acids of raw .ed tongue sole (RRT) and dried red tongue sole (SRT). were analyzed after steaming, boiling, or baking. 1. RRT was composed of moisture 78.4%, ash 1.2%, crude lipid 1.1%, and crude protein 18.3%. 2. The main fatty acid of RRT and SRT were palmitic acid (21.5%) and lignoceric acid (43.1%) which cover 64.5% of total fatty acid. Steamed RRT or SRT had higher content of fatty acids than boiled or baked ones. 3. The main free amino acids of RRT or SRT were glutamic acid (14.9%), aspartic acid (12.2%), Iysine (10%), leucine (8.4%), and arginine (6.8%) covering more than 52.3% of total free amino acids.