• 한국관광식음료학회지:관광식음료경영연구
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• 제14권1호
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• pp.21-35
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• 2003

Cooking can be defined as the means displaying good edible foods at the table by enhancing the basic characteristics of foods through cooking and through cookery processes such as steaming, boiling, broiling, poaching, braising, roasting, frying, etc. In order to attain this goal, we have to apprehend the precise definition for the basic cooking methods and the taste. Base on this notion, this study try to show how cooking methods affect the taste and to present various cooking methods available to the characteristics of foods. Finally we hope this study will help understand how cooking methods affect the taste by analysing vaguely defined our taste into the elements having an influence on our senses of the taste.

• 한국식품조리과학회지
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• 제21권5호
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• pp.742-758
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• 2005

Lipid-based functional components present in foods undergo chemical changes during cooking. Useful n-3 and n-6 fatty acids, phytosterols, tocopherols, and carotenoids are degraded by thermal cooking such as frying, resulting in loss of their physiological functions. However, conjugated linoleic acid and diacylglycerols can be formed during heating, which would be beneficial to the health. Degree of degradation and formation of the functional components depends on the cooking method, cooking temperature and time, lipid matrix containing the components, and the presence of other materials. Although it is clear that the content of each functional component varies during long-heating in a model system consisting of small numbers of components, the real foods cooked in a small scale for a limited cooking time do not show highly significant differences in the functional components contents from raw food materials.

• 한국조리학회지
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• 제13권3호
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• pp.1-11
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• 2007

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.

• 한국응용과학기술학회지
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• 제12권1호
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• pp.69-79
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• 1995

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

• 한국축산식품학회지
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• 제30권1호
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• pp.42-48
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• 2010

This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in $20^{\circ}C$ cold water reached at $75^{\circ}C$ (T1); boiled until the core temperature of a sample in $90^{\circ}C$ boiling water reached at $75^{\circ}C$ (T2); and boiled with sample from $20^{\circ}C$ to $100^{\circ}C$ and kept at $98^{\circ}C$ for 25 min (T3, Korean traditional method). The sample cooked at $90^{\circ}C$ water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in $100^{\circ}C$ water (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in $100^{\circ}C$ water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at $90^{\circ}C$ (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in $98^{\circ}C$ water (T3) was of superior flavor and overall acceptability.

• 한국식품영양과학회지
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• 제40권11호
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• pp.1569-1574
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• 2011

수산 자숙액의 조사 여부를 판별하기 위해 물리적(PSL, TL) 및 화학적(hydrocarbon 분석) 검지 시험을 진행하였다. 10 kGy까지의 감마선 조사를 적용한 자숙액을 PSL법으로 측정하였을 때, 모든 자숙액에서 260~510의 photon counts를 나타내어 자숙액의 방사선조사 여부의 확인 방법으로서 PSL은 적용 가능성이 낮다고 사료되었다. 수산 자숙액에 TL법을 적용한 결과 톳 및 문어 자숙액의 경우 방사선 조사한 자숙액에서 150~250$^{\circ}C$ 범위에서 특정한 glow curve가 나타났으므로 방사선조사 여부를 확인하는데 적용이 가능할 것이라고 사료된다. 참치 자숙액의 경우 감마선조사에 의해 유래되는 hydrocarbon은 검출되지 않았는데, 이는 참치 가공에서 부산물로 얻어지는 자숙액의 낮은 지방산 함량과 자숙 공정에 따른 상이한 지방산 조성에서 비롯한 것이라고 사료된다.

• 동아시아식생활학회지
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• 제20권1호
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• pp.84-94
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• 2010

Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.

• 한국식생활문화학회지
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• 제11권5호
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• pp.651-661
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• 1996

Algeria is located at the Mediterranean coast of north Africa, 90% of its population is concentrated in the coastal area which is mainly devoted to agriculture. Highland steppe and vast desert climate have determined its food culture. Long arab domination has influenced food of Algeria which has also undergone certain impact of Spanish, Turkish and French occupation. A variety of agricultural products, vegetables, fruits, spices and herbs have determined cooking method and food combination of Algeria. It use neither pork nor alcohol. Its main food consists of bread made from wheat flour and couscous cooked with semoule, Mechuwi, roast lamb and chorba, mixed soup are also typical foods of this region. For climatic reason lamb and chicken are prefered. Energy efficient method is applied to cooking through using oil for saute and water for boiling. Under european influence, Algerian salad used dressing for leaf vegetables, root and other kind vegetables were boiled. Serving with cake and cookies as dessert may possibly be the influence from the French occupation. The cake and cookie are made of wheat flour or other grain flour and take a specific form to be fried sweet with honey. Herbs and spices are widely used in cooking which are easily cultivated in household: mint, basil, rosemary, bayleaf, thyme, sage, fennel, marjoram, coriander, celery. Garlic, onion, piment, red pepper, cinammon are also widely used in an ordinary cooking. Reasonable food combination and economic cooking method could be subject of Algerian food study.

• 한국식생활문화학회지
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• 제27권6호
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• 한국식품조리과학회지
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• 제11권1호
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• pp.20-25
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• 1995

가열방법 및 시간에 따른 백미, 현미, 노란콩 및 검정콩의 식이섬유 측정치의 변화 양상은 다음과 같다. 불용성 식이섬유는 가열처리 방법에 따라 변화 양상이 각각 다르게 나타났으며 노란콩을 제외한 다른 시료에서는 가열시간에 크게 영향받지 않는 것으로 나타났다. 수용성 식이섬유는 가열처리에 의해 대체로 증가하는 경향을 보였으며 가열방법에 따라 변화양상이 다르게 나타났다. 가열시간이 길어짐에 따라 백미의 수용성 식이섬유는 증가하였으나 현미는 감소하는 경향을 나타내었다. 그러나 노란콩은 가열시간에 따른 일정한 경향을 나타내지 않았으며 검정콩은 가열시간에 영향받지 않는 것으로 나타났다. 가열처리에 의한 총식이섬유의 변화는 대체로 불용성 식이섬유와 비슷한 경향을 나타내었으며 이는 모든 시료들이 수용성 식이섬유 보다는 불용성 식이섬유의 함량이 현저히 많고 본 실험에서 총식이섬유를 불용성 식이섬유와 수용성 식이섬유의 합으로 계산했기 때문이라 생각된다.