• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.739-744
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• 1998

Changes of volatile flavor compounds in sesame oil during industrial process (roasting temp. $225{\pm}2^{\circ}C$, roasting time 15 min) were investigated. Total volatile flavor compounds of 1 st expressed oil from roasted sesame seeds were 536.3 ppm, and those of 2nd expressed oil from sesame seed cake, residue of 1st expression, were 266.8 ppm. Those of 1st filtered oil, fixed oil and 2nd filtered oil were 472.2 ppm, 472.4 ppm and 443.0 ppm, respectively. Volatile flavor compounds were gradually decreased during processing. Top notes $(peak{\;}No.1{\sim}26)$ playing an important role in the aromatic character of sesame oil, of 2nd expressed oil were markedly reduced (70.67% of initial content). Especially pyrazine compounds showed the largest reduction in 2nd expressed oil. Total volatile flavor compounds of fixed oil, filtered oil were reduced slightly.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.877-882
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• 1998

To establish optimum drying methods for Korean yam, freeze drying, cool air drying and hot air drying methods were compared by determining some quality criteria. The native color, odor, taste and viscosity of raw yam were preserved by only freeze drying at less than $40^{\circ}C$. The native white color of yam changed to brown and odor and taste of yam decreased largely by cool air drying and hot air drying. Especially cooked and roasted flavor was developed in hot air dried yam. The viscosity of cool and hot air dried yam was about half than that of freeze dried yam. Conclusively freeze drying method was shown optimum to preserve quality properties of yam such as viscosity, color, odor and taste. The physical properties of yam powder such as dispersiveness and solubility was the best in $40{\sim}60{\;}mesh$ particle size.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.83-96
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• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.291-296
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• 1984

The lipid composition of domestic and imported beef samples was analyzed and the lipid rancidity and flavor changes during their cooking and storage for 48 hours at $4^{\circ}C$ were investigated. The contents of total lipids and neutral lipids of raw, cooked and cooked-stored samples were higher in domestic beef than in imported beef. During cooking by simmering or roasting and storage for 48 hours at $4^{\circ}C$, the contents of total lipids and phospholipids showed a decreasing tendency in all samples. The results of sensory test for domestic and imported beef samples with two different cooking methods revealed significant differences between domestic and imported in both simmering and roasting. In a palatability test by hedonic scale, no significant difference was observed among roasted samples while a significant difference was observed among simmered samples between cooked domestic and cooked-stored imported beef. The increaase of TBA values in all cooked samples was mild right after cooking whereas it was rapid in cooked-stored samples. As TBA values increased, sensory scores decreased in all samples.

• Resources Recycling
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• v.21 no.1
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• pp.75-81
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• 2012

Porous pellets for immobilizing heavy metals were manufactured from coal tailings and iron oxide powder. Coal tailings was pulverized and mixed with iron oxide powder. The mixed powder was granulated into spherical pellets and roasted. Over $1100^{\circ}C$, residual coal in coal tailings reduced iron oxide to ZVI(Zero-Valent Iron). The pellets have 34.63% of porosity, 1.31 g/mL of bulk density, and 9.82.urn median pore diameter. The pellets were reacted with synthetic solutions containing each heavy metals: arsenic(V), copper(II), chrome(VI), and cadmium(II), respectively. On the test of immobilizing heavy metal, the pellets made at $1100^{\circ}C$ were superior to the other pellets made under $1000^{\circ}C$. Immobilizing over 99.9% of 10ppm heavy metal solutions required I hour for arsenic, 2 hours for chrome, and 4 hours for copper. However, immobilizing capacity of cadmium was inferior to that of the other metals and it was decreased in reversely proportion to initial concentration of the solutions.

• Korean Journal of Medicinal Crop Science
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• v.27 no.2
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• pp.108-114
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• 2019

Background: Rutin is decomposed by rutin-degrading enzymes (RDE) during the processing of buckwheat groats, resulting in a decrease in rutin content and a further increase in the bitterness of processed products. Thus, the present study aimed to examine RDE activity in groats and various tissues of domestic buckwheat varieties and to develop a method to reduce the loss of rutin during the groat processing. Methods and Results: RDE activity and isozymes patterns were determined in Tartary and common buckwheat. RDE activity, measured by quercetin production rate, was 273 and $70{\mu}g/g$ fresh weight/min in mature Tartary and common buckwheat groats, respectively. A total of six RDE isozymes were detected in mature groats of Tartary buckwheat on a non-denaturing gel. In Tartary buckwheat groats, RDE activity decreased by approximately 81 or 71% with roasting or steaming for 5 min respectively. As the roasting or steaming time increased to 30 min, RDE activity decreased by over 95%. These results indicated that RDE was inactivated in groats by roasting or steaming. When untreated Tartary buckwheat groats were kneaded with powder, RDE was activated and the quercetin production rate increased by 62%. However, when roasted groats were kneaded with powder, the quercetin production rate decreased by 93%, mainly due mainly to inactivation of RDE, as indicated by a decrease in band intensities of the six isozymes. Conclusions: These results suggested that the loss of rutin, due to RDE activity during processing, may be reduced by 71 to 100% by roasting or steaming groats for 5 to 30 min, due in large part to the inactivation of RDE isozymes.

• Journal of the FoodService Safety
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• v.3 no.1
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• pp.8-18
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• 2022

Dry-aging is one of the traditional aging processes, especially for beef. This aging process is being popular, because it produces unique brown/roasted flavor and texture that consumers prefer. However, as it is exposed to outside without packaging food safety concerns have been raised. The objective of this study was to investigate the presence of total aerobic bacteria (TAB) and pathogenic bacteria in manufacturing environment and suggest the safety management plan for the production of dry-aged meat. Surface samples from 66 environmental and 6 beef carcass samples were collected. According to the monitoring results, the contamination levels of TAB were in the order of shelves (5.4±1.1 Log CFU/cm²), cotton gloves (2.9±0.2 Log CFU/cm²), and door knobs (2.8±0.4 Log CFU/cm²) in the dry-aging room. In the door knobs, the level of mold was higher than that of yeast. These results indicate that the mold spores may be cross-contaminated with environmental factors inside the aging room. The risk factors that may occur during the manufacturing process were presented and possibility of risk was determined. From the aspect of microbiology, aging and trimming steps were determined as the critical control points. The temperature of the aging room should be maintained below 10℃ and the humidity below 75-85%. Based on the monitoring and the risk assessment of the dry-aging process, we prepared the safety management plan for the production of dry-aged meat, and it should be useful in improving the food safety of dry-aged meat.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.629-637
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• 2006

This exploratory study is to analyze the status of star menus and suggest the development strategy of star menus in the western restaurants of the tourism hotels in Seoul. The data was collected from the chefs who have been working over 15-years in tourism hotels in Seoul by judgement sampling. The questionnaire was composed of Miller and Pavesic's 'Fifty tips for a successful menu' and Khan's 'The evaluation of menu item development', The 30-menu items were selected from the 1st survey on the menu items that were high in both popularity and contribution margin by menu engineering method. The selected menu items were analyzed by 14 lists: simplicity, ready availability of ingredients, quality, flavor, presentation, preparation, service method, nutrition quality, preference, profitability, serving temperature, descriptive copy of menu and publicity. As a result of the study, appetizer category was recorded the highest score by 4.09. Smoked salmon, Tomato and mozzarella cheese, Cream of mushroom, Cream of asparagus, French onion soup, Grilled beef tenderloin, Grilled rib-eye steak, Roasted lamb rack, King prawn, Seafood spaghetti, Chef's salad, Caesar salad, Organic salad, Fruit plate, Italian tiramisu and Yogurt ice cream were recorded high score. The development strategy of star menu is belows : the menu writer must consider the productivity, effectiveness, popularity and profitability, the regular customers want varieties and creativity in the menu and the operators have to include the star menu items in the set menu.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.438-447
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• 2008

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

• CELLMED
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• v.14 no.10
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• pp.10.1-10.6
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• 2024

Background and Objectives: As per the available data, 75% peri and postmenopausal women experience hot flashes having negative effect on their quality of life. Using herbal medicines are stepping forward to alleviate hot flashes as the available hormonal medications have been reported the presence of side effects. This study was planned with the intention to investigate the effect of Asparagus racemosus root in the treatment of postmenopausal hot flashes in comparison to the placebo. Methods: This prospective patient blinded clinical trial randomly assigned 40 postmenopausal women with symptoms of hot flashes to receive either test drug (n=20) comprising Asparagus racemosus tablet of 1g in the dosage of 2 tablet thrice in a day for the duration of 60 days continuously or to receive placebo tablet prepared from roasted wheat flour in the same dosage and duration as test drug. The efficacy was determined by reduction in the frequency and intensity of hot flashes assessed by daily diary along with the improvement in quality of life assessed through Hot Flash-Related Daily Interference Scale. Statistical analysis was accomplished by student t test and Chi-square/Fisher Exact test. Results: Test drug significantly (p <0.001) reduced the intensity and frequency of hot flashes as well as improved the quality of life without showing any side effect. Discussion & Conclusion: According to Unani scriptures, the treatment is to treat the underlying cause, such as aberrant temperament and psychological and environmental issues. Unani drugs have emmenagogue, anti-inflammatory, analgesic, and neuroprotective qualities that can help alleviate premenstrual symptoms. Unani herbs such as C. sativus, Vitex, agnus castus, P. vulgare, N. Jatamansi, M. officinalis, and Z. officinalis have been clinically demonstrated to be effective in PMS. Thus, traditional knowledge authentication and conservation are vital for future research and appreciated for application in the modern day. Furthermore, randomised controlled trials, comprehensive reviews, and meta-analyses are suggested.