• 한국식생활문화학회지
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• 제9권3호
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• pp.303-310
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• 1994

This study was conducted to assess the acceptability of the desirable serving temperatures of soups by evaluating the sensory characteristics of Radish Clear Beef Soup, Meat Pot Stew, and Chinese Cabbage Beanpaste Soup used in the Foodservice Establishment. 1. Taste revealed a better acceptability under a high temperature than that under a low temperature in three soups. 2. The aroma of Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a significant difference for each temperature, and especially, Chinese Cabbage Beanpaste Soup showed a better sabory aroma at $80^{\circ}C{\sim}85^{\circ}C$. 3. Meat Pot Stew showed little significant differences in color and in its change among three soups. Chinese Cabbage Beanpaste Soup did not make any change of color at both $35^{\circ}C{\sim}40^{\circ}C\;and\;50^{\circ}C{\sim}55^{\circ}C$. 4. In a Meat Pot Stew case, appearance conspicuously changed at $35^{\circ}C{\sim}40^{\circ}C$, which resulted in losing appetite. Three soups showed a good response above at $65^{\circ}C$ and a very poor response at below $55^{\circ}C$. 5. Radish Clear Beef Soup, Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a tender texture at above $80^{\circ}C,\;65^{\circ}C\;and\;50^{\circ}C$. 6. Chewiness showed a good acceptability from $50^{\circ}C\;to\;80^{\circ}C$ in Radish Clear Beef Soup, Chinese Cabbage Beanpaste Soup cases, but only in the case of Meat Pot Stew showed good response at $80^{\circ}C{\sim}85^{\circ}C$. 7. In cases of Radish Clear Beef soup, Meat Pot Stew, bland and stinking aroma, and aftertaste were increased remarkably in proportion as temperature was lowered. In case of Meat Pot Stew, especially, it turned out to be almost impossible to eat at $35^{\circ}C{\sim}40^{\circ}C$. 8. In cases of Radish Clear Beef Soup, Chinese Cabbage Heanpaste Soup, overall acceptability at $65^{\circ}C$ was comparatively good but aroma and taste at below $65^{\circ}C$ was so bad that there was the eminent tendency to avoid tasting.

• 대한가정학회지
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• 제6권1호
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• pp.900-909
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• 1968

• 한국식품영양학회지
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• 제12권1호
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• pp.26-32
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• 1999

The purpose of this study is to set up a appropriate portion by consumed size of food in industry food-service operation. The results were summarized as follows: 51.7% of the subjects were 30 to 39 years old 83.3% of them had highschool education. They represented that taste of food intake. Individual consumption sizes for physical workers in the industry foodservice were cooked rices 238g soups 212g pot stewes 230g stir fries 40g stewes 60g fresh and boiled salad 42g kimchies 51g one course dishies 406g grills 51g meunieres 47g. Properly portioned meal sizes for physical workers based on a statistical data showed cooked rices 240∼270g soups 270g pot stewes 310g stir fries 60g stewes 75g fresh and boiled salads 76g kimchies 67g one course dishies 470g grills 80g and meunieres 50g in the foodservice industry.

• 한국식품조리과학회지
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• 제11권1호
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• pp.1-8
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• 1995

This study attempted to standardize recipe for preparation of Korean foods such as Kalbi tang (beef rib soup), Yukgaejang (Hot meat soup), and Seolnong tang (meat soup). We examined food amount included in recipes which were used by 3 groups such as cookbooks, food service institutions, and restaurants. 1. The first step in standardizing recipe, we analyzed cooking methods from 3 sources, then investigated to them about soups. Kalbi tang was investigated from 10 kinds of cookbooks, 9 places of food service institutions, and 3 places of restaurants. Yukgaejang was investigated from 13 kinds of cookbooks, and 18 places of food service institutions, and Seolnong tang was examined from 7 kinds of cookbooks, 5 places of food service institutions, and 2 places of restaurants. 2. The product which was made by standardized recipe was evaluated suitable for using by sensory panels, the recipe adjusted to the quantities and modified. When the testing was compeletly, the total yield volumn and portions by ten persons were determined as well as material weights and procedures, and the recipe was ready to be set up. For examples, standardized recipes for preparations of Kalbitang, Yukgaejang, and Seolnong tang were as followed; Yield volumn after cooking was 6.5 kg, optimum service temperature was 70$^{\circ}C$, preparation time was 6 or 10 hours for 10 persons, and service volumn per one person was 650 g, and it was presented weight of food materials, procedures, as well as references and cautions. We have in hand try to standardize recipe for preparation about several foods, for the sake of setting up it about Korean foods especially on the focus of soups. We expect that it will be general use of education for cooks as well as application in food service institutions, and does us good of cooking, saving times, economical benefits by regulating materials.

• 한국조리학회지
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• 제13권2호
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• pp.47-58
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• 2007

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.

• 한국식생활문화학회지
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• 제13권5호
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• pp.431-460
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• 1998

After the Japanese Invasion of Korea in 1592, correspondents of Chosun called on Japan twelve times, as a mission, from 1607 to 1811. The suite of Chosun Communication Facilities (correspondents) was composed of nearly 500 people including a senior envoy, a junior envoy, other envoyes, and cooks. After preparing traveling expenses, Sifts, foods, medicinal stuffs, and ginseng, they shipped people and freight in three passenger ships and three freighters. They departed from Pusan for Edo(Tokyo). There were 28 stop-overs on their way to Edo and the banquet was given for them at every stop. The arrangements of the table for each banquet were made up of 753 Seon(tables), 3Jeup(soups) and 15Che(dishes). 753Seon(tables) is Ganban(the table for decoration) and a substantial food reception was composed of 3Jeup(soups) and 15Che(dishes). 753Seon(tables) was called Dadopoong(the food of refreshment) style and this was the standard arrangement of the banquet table in Japan. It was comprised of 3Jeup(soups) and 15Che(dishes). On their way from Edo to Thusima Island, food was afforded to correspondents for later preparation and dining. The banquet that the master of Thusima Island gave was composed of the first and second style banquets. The first one was Chusun style and the second one was Japanese style.

• 대한영양사협회학술지
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• 제15권1호
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• pp.69-76
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• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• 한국식품과학회지
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• 제36권2호
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• pp.202-210
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• 2004

된장과 순된장에 멸치, 마늘, 고춧가루, 파를 부재료로 첨가하여 찌개로 가열 조리할 때 첨가재료에 의하여 생성된 향기성분 및 그 향기성분 생성에 영향을 미치는 인자를 알아보고자 하였다. 그리고 관능검사를 통하여 된장찌개의 향기성분의 특성에 관여하는 주요성분을 알아보았다. 된장의 향기성분에는 aldehyde류와 ester류의 향기성분이 많았으나 순된장의 향기성분에서는 된장의 것보다 sulfur compound류와 pyrazine류 향기성분의 수와 그 함량이 더 많았다. 순된장의 향기성분 수는 된장의 것보다 많았으나 멸치, 마늘, 고춧가루, 파를 부재료로 첨가하여 가열한 순된장찌개에서는 된장찌개보다 오히려 더 적은 수의 향기성분이 생성되었다 순된장찌개에서 검출된 다양한 pyrazine류는 관능검사의 결과 순된장찌개의 구수한 향에 기여하지 않았다. 된장찌개와 순된장찌개에서 상대적으로 그 함량이 많으며 전체적인 품질의 선호도 및 향기성분 선호도에 관여하는 향기성분은 aldehyde류, alcohol류, ketone류였다.

• 한국식품영양학회지
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• 제26권4호
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• pp.745-752
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• 2013

The purpose of this study was to define a portion size for dishes frequently consumed by Korean adults especially focusing on main dishes like rice, noodles, soups, and stews. From the original 8,019 people who took part in the Korea National Health and Nutrition Examination Survey (KNHANES) 2010, we analyzed the data for 4,556 persons aged 19 to 64 years and selected dish items consumed based on an intake frequency of 30 or more by all participants. The portion size of each dish item was set on the basis of the median amount ($50^{th}$ percentile) in a single intake by a single person. In the rice category, 15 items were selected, of which the most frequently consumed item was steamed rice with a portion size of 250ml. Among noodles and dumplings, the most frequently consumed dish was ramyeon with a portion size of 500ml. As for soups, the portion size was $250m{\ell}$ for kongnamul guk and $300m{\ell}$ for miyeoguk. In stews, the most frequently consumed items were kimchi jjigae followed by doenjang jjigae with a portion size of $200m{\ell}$ and $125m{\ell}$, respectively. In a comparison of portion sizes between the KNHANES 2010 and KNHANES 2005, the portion size of some noodles, soups, and stews tended to decrease from 2005 to 2010. Portion sizes established in this study for dish items consumed regularly by adults may be conveniently and effectively used in dietary planning, in nutritional education programs, and in assessing the dietary intake status of Korean adults.

• 한국식품영양학회지
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• 제11권4호
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• pp.431-436
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• 1998

The present study is concerned with the bacteriological examination of retort pouched loach soup and soybean paste soup containing mud snail. It was found that before sterilization, viable cell counts (c.f.u/ml) in their media were for the loach soup 3.80${\times}$106 on TSA, 2.27${\times}$102 Endo agar, 5.20${\times}$102 on SS agar. With the culture media, SDA and TCBS, no microorgarnisms were isolated from the both soups. Sixteen species of microorgarnisms were identified for the unsterilized soups. In the loach soup on TSA, B. pantothenticus was the dominant species, followed by S. dysenteriae, C. sporogenes and some others were also identified, such on TSA, B. marinus was the dominant species, followed by S. aureus, S. saccharolytics and P. tetradius, S. adorifera, E. ictahuri, E. gergoviae, E. coli were also identified. On Endo agar, the two soups showed a similar bacteriological pattern, in which entrobacterium such as E. gergoviae and E. coli were identified. Particularly K. subsp. rhinoscleromatis for the loach soup. On SS agar, S. ficaria and P. prevotii in the loach soup, S. ficaria and P. tetradius in the soybean paste soup were identified respectively. Bacteriological examination was also carried out for the spoiled retort pouched soup in the market, in which thirteen microorgarnisms were isolated and its pattern almost similar to that before sterilzation. They were B. pantothenticus, S. dysenteriae, C. sporogenes, P. gergoviae, E. ictaluri, S. ficaria, K. subsp. rhinoscleromatis in the loach soup and B. marinus, S. aureus, S. saccharolytics, P. tetradius, E. ictaluri, S. ficaria, S. adorifera in the soybean soup.