• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.317-337
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• 1995

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on [Sumunsasul] (1740) and the origin history related with Hirang-Jung is on [Headongjukji] and [Chosunyorihak]. From the analysis with Royal banquet menu and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water, Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling mehtods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.o the center fire place and then served.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.304-308
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• 2010

Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.387-396
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• 1999

Dog meat was begun to be edible by the Chinese, Japanese, the French, Belginan, German Philippines Vietnamese, North-Americans African-Indians Canadian-aborigines Alaskan aborigines including Kor-eans. According to the record, Korea has a long history to have eaten dog meat from the era of Sam-kug(three kingdoms BC 57∼AC 668) and so there are numerous languages proverbs, and customs re-lated to the dog meat. Over the long history there have been many records and recipes about the edib-leness of dog meat. But at present time only the way of cooking such as Bosintang(a soup) Suyuk(a boiled meat) Duruchighi(boiled meat added spice and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) Jeongol(boiled meat mixed with spices vegetables and water on the pot) remains. Koreans eat dog meat following the traditional customs n the Boknal(hottest day in summer). Also the areas of Buyo. Sochon, Boryong adn Chongyang of Chungnam province and the ad-jacent areas like Kongju, Iksan, and Nonsan have customs to kill the dog and offer dog meat to the gue-sts in time of small or big occasions such as funeral ceremony Hoigap(anniversary of one's 60th birth-day) and one's birthday. This range of customs is expanding larger and larger. These areas are the cen-ter of past Baekche(BC 57∼AC 660). In spite of this it is unreasonable, and excessive action for foreig-ner to fine fault with the dog meat or Korean food culture.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• Fisheries and Aquatic Sciences
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• v.6 no.4
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• pp.165-171
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• 2003

To investigate the effect of cooking methods on protein quality of domestic fresh monkfish meat (FMM) and imported frozen monkfish meat (IMM), in vitro protein qualities were determined by amino acid anlysis, trypsin indigestible substrate (TIS) formation, and protein digestibility using the four-enzyme method. Crude protein contents of the boiled FMM and IMM were $90\%$ of the dry base, which were higher than fresh FMM $(82\%)$ and IMM $(84\%)$. Profiles of total amino acid in FMM and IMM were not changed by cooking methods. Total free amino acid contents decreased to $ 29.0-33.6\%$ for boiled $(l00^{\circ}C,\;10 min)\;and\;24\%$ for steamed $(100^{\circ}C,\;10\;min)$ samples. In vitro protein digestibilities of boiled and steamed FMM incnased $86.6-86.8\%$, compared to raw IMM $(82.9\%)$, boiled and steamed IMM $85.1-85.5\%$ and raw IMM $(83.6\%)$. TIS of FMM (23.6 mg/g solid) and IMM (15.9 mg/g solid) showed no significant (p<0.05) difference in cooking methods. The C-PERs (computed protein efficiency ratio) of boiled FMM (2.63) and IMM (2.50) were significantly higher (<0.05) than raw (1.97) and steamed FMM(1.97) and IMM(1.94). These results demonstrate that boiling of FMM and IMM improves protein digestibility and C-PER when compared to steamed FMM and IMM. Therefore, boiling could be an excellent means to maintain high-protein quality of monkfish meat. Also, the cooking method may be applicable to the preparation of monkfish stew without any loss of free amino acids.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.349-357
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• 2008

In an effort to augment extractability of carnosine and anserine at the levels of pro-oxidants such as iron and protein in Tuna boiled extracts(Skipjack, Yellowfin and Bigeye), we assessed the effects of heated and ion exchange chromatography(IEC) and ultrafiltration(UF) using a MW 500 cut-off(500 MWCO). We also evaluated the antioxidant activity of these extracts processed as free radical scavengers and reducing agents. Tuna boiled extracts of dark and ordinary muscle protein and total iron were reduced, whereas carnosine and anserine concentrations and antioxidant activity were increased. The carnosine and anserine concentrations of the ion exchange and permeate UF(IEC-UF) extracts were higher than those observed in the heated and permeate UF(heat-UF), whereas the protein and total iron contents were lower than that observed in the heat-UF. The quantity of carnosine and anserine in ordinary muscle was higher than that detected in dark muscle. HPLC analysis and SDS-PAGE were shown to removes the effect of UF on high molecular weight impurities in the tuna boiled extracts. The major free amino acids(FFAs) from Skipjack, Yellowfin and Bigeye tuna IEC-UF extracts were anserine, histidine and carnosine. These three peptides constituted more than 80～85%. of the detected amino acid. The IEC-UF treated ordinary muscle extracts evidenced the highest levels of DPPH radical scavenging activity and the highest levels of reducing power among the various extracts. The IEC-UF extracts evidenced a DPPH radical scavenging effect equal to that of 1mM ascorbic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.469-476
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• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 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.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.130-136
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• 2002

Four kinds of polyphosphate solution(0. 1.5, 3.0 and 4.5%) were injected by 10% into pork loin such that polyphosphate could be added by 0% (water, control), 0.15%, 0.30% and 0.45%, respectively. Then, the effect of adding polyphosphate to pork loin was investigated after it was refrigerated at 4$\^{C}$ for 2 days and boiled until its internal temperature became 75$\^{C}$ and 80$\^{C}$. The pork loin that was boiled with polyphosphate added showed better water holding capacity, texture, and sensory juiciness than control group, but it produced lower pork flavor and strong abnormal flavor. As the internal temperature became higher, the pork loin showed higher cooking loss, worse tenderness and juiciness, and better pork flavor. This study demonstrates that the water holding capacity and palatability of boiled pork loin can be improved by the addition of about 0.15-0.30 g of polyphosphate per 100 g of meat.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.397-408
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• 1999

In the year of 1998 the heads of dog raised in Korea were 1,846,411 and the number of the households raising dogs is 819,112 which means that the heads of pet dog and edible dos were 819,112 and 1,027,299, respectively, because each house raised about one pet dog and one edible dog breeder raised hundreds of dog. in 1998 the number of exported dogs came to 28 heads and that of imported dogs was 296 heads. But edible dog that was slaughtered or processed has not been reported to be exported or imported. It is known that at the Shenyang Xingshan Food Ltd in Shenyang, Chinese, 300,000 heads of dogs were rais-ed slaughtered and processed of dog meat per year, and 20% of them were exported. In Korea the cook of dog meat is a special food culture with a long history. During the Chosun dynasty dog meat had been eaten to be cooked diversely such as Gaejangkuk(a soup) Suyuk(a boiled meat) Sundae(a sausage) Kui(a roasted meat) Gaezim(a steamed meat) Nurumi(a meat roasted or fried to which lot of spice paste are added) Gaesoju(an extract) Musulju(a wine) Musuldang(a sweet cane) Now it is cooked as Bosintang(a soup) Suyuk (a boiled meat) Jeongol (boiled meat mixed with spices vegetables and water on the pot) Duruchigi(boiled meat added spice vegatasble and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) with the number of recipes lessened compared with those of the old times. The reason is due to the intervention and criticism from foreign countries. But foreigner's blame for the dog meat is absurd and excessive action because Korea raises exceptional dogs which are edible.