• Applied Biological Chemistry
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• v.13 no.1
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• pp.105-109
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• 1970

Thiamin in the various materials which used for Takja braving was determined and its quantitative changes in the Takju mashes which were mashed with polished rice and wheat flour respectively using Nuruk only for the enzyme source, and with wheat flour and corn powder respectively using Nuruk and Koji, were checked at 24 hours intervals during the whole brewing period. The results obtained were as follows. a) The thiamin contents in 100 grams of each materials were: Polished rice 107.8${\gamma}$ Wheat Pour 185.0${\gamma}$ Corn powder 410.2${\gamma}$ Nuruk 347.4${\gamma}$ Koji of wheat flour 170.1${\gamma}$ Koji of corn powder 257.3${\gamma}$ b) About 40 to 50 percent of thiamin in the polished rice, wheat flour and, corn powder were losed by steaming at 10 wounds for 50 minutes. c) The quantitative changes of thiamin in the Takju meshes showed a similar tendency. Thiamin contents were decreased markedly during 2 days after mashing but thereafter, almost unchanged till the mashes were ripened. Its decreasing rates in tile two plots uses Nuruk and Koji wereless thaw those in the two plots used Nuruk only. d) Approximately 6${\gamma}$ of thiamin was determined in 100 ml. of the ripened mash of the rice plot and 7.5${\gamma}$ in tire whet flour plot in the case of using Nuruk only. 12.4${\gamma}$ of thiamin was determined in 100 ml. of the ripened mash of the wheat flour plot and 15.4${\gamma}$in the corn powder plot in the case of using Nuruk and Koji. e) It was assumed that 2.4 to 3.5${\gamma}$ of thiamin were contained in 100 ml. of finished Takju of the two plots used Nuruk only and 5 to 7${\gamma}$ in the two plots used Nuruk and Koji. f) About 43.7${\gamma}$ of thiamin were determined in 100 grams of Takju cake of the rice plot and 56.1${\gamma}$ in the wheat flour plat used Nuruk only, and 81.4${\gamma}$ in the corn powder plot and 57.7${\gamma}$ in the wheat flour plot used Nuruk and Koji.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.59-75
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• 1990

The tzeam is the one of steaming cook that boiled the main material of poultry. meat and the sub-material of vegetables. It is always setted on the main-table in above seven chup ban sang and also kyoja sang. In this thesis, according to the kinds of tzeam in the main material of poultry, meat was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking and kitchen utensil by 47 books published in Korea from 1420 to 1987. 1. It was 37 kinds of tzeam in the main material of poultry, meat. 2. Materials were classified into the main-material, sub-materials, seasioning and decorations. 3. There were 43 kinds of measuring units, of them 18 kinds were for volume, 12 kinds were for quantity, 4 kinds were for length and the rest measuring units were 9 kinds. 4. There were 26 kinds of kitchen utensil for cooking. They were mainly used a hab 1 rice ball with lids, and castles (cast iron castle). 5. There were 27 kinds of cooking terms. The terms of them, 11 kinds were for heating methods, 16 terms of them were for the cutting process.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.267-271
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• 2000

The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.

• Journal of Animal Environmental Science
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• v.13 no.1
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• pp.45-52
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• 2007

To evaluate the feed value of starfish, antimicrobial effects of its extract, nutrients contents, concentration of amino acids and its bioavailability were tested. Steaming and ether processes were applied to obtain the extract from starfish for antimicrobial effects examination. The starfish was dried at $60^{\circ}C$ for 3 days before grinding for processing and fermentation. Ground starfish(GS), extruded starfish(ES), fermented starfish(EFS) were added with enzyme and without enzyme(Non enzyme fermented starfish : NEFS). Then the nutrient composition and bioavailability of those were analyzed. The extract from starfish showed no inhibition of the growth of lactobacillus and pathogenic bacteria. Protein content showed significantly higher 62.86% and 52.82%, respectively in EFS and NEFS than GS and EGS(p<0.05). The Ca content of GS, EGS, EFS and NEFS was 17.26%, 18.26%, 5.37% and 8.55%, respectively. It was low in EFS and NEFS due to measure the Ca content after fermentation. Total amino acid was 17.17 mg/g, 20.28 mg/g, 36.30 mg/g and 29.96 mg/g in GS, EGS, EFS and NEFS, respectively. The ratio of total amino acid to protein tended to show the similar tendency as total amino acid. Both total amino acid and its ratio to protein were increased by the fermentation. Bioavailability of the protein and Ca showed more 80% in EFS and NEFS. The nutrients availability of EFS were significantly higher in laying hens than other treatments. The results of these experiments indicate that starfish would be applied as a feed ingredients if it was properly treated.

• Korean Journal of Heritage: History & Science
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• v.52 no.4
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• pp.170-183
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• 2019

Fiber scutching refers to the process of extracting fibers from plants by separating or extracting fibers from the raw materials. As the definition of the term implies, the "Fiber Scutching" is performed on plants with advanced bast fiber as the primary material processing technique performed on plant materials. Some of the most popular phosphorus plants are ramie, hemp, flax, and the paper mulberry, which have a long history of cultivation and a wide range of distribution, making them very universal as a material supporting human life and culture. This study was described in Oju-yeonmunjangjeon-sango but was designed to re-examine the method of breaking dried stalks, which is currently unused in Korea, to examine the feasibility and characteristics of the technology. As a result of sampling and experimenting with hemp bast using the method recorded in the literature, hemp fiber was actually produced. The criteria for removing the shell from the hemp stem were the degree of discoloration and drying, and only when the stalk was completely discolored to yellow could segregation of the stalk from the shell be performed. The amount of sunlight and temperature were conditions that accelerated drying. However, if exposed for a long time, it is confirmed that hemp bast will be in a suitable condition to process, regardless of the amount of sunlight and temperature. 'Breaking of dried stalks', which utilizes the physical power of 'threshing with a flail' is considered a core process of the fiber scutching technique in 'Yukjin' in Hamgyeong-do. The bark and the core of the hemp were separated by tapping, the bast was thinly split, and the shell was peeled off, making it suitable for collecting with thread. The method of collecting the fibers by applying physical power causes downing on the fibers, which is to be generally avoided in the manufacture of bast fabric woven hemp or ramie. However, Hamgyeong-do's fiber scutching method seems to have applied this principle to the method of making fragile fabrics by using it in reverse. This method is distinct from the steaming or boiling of the stalks' in Andong, Korea, and it is similar to the Western method of spinning fabrics.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.737-744
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• 2001

This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.43-54
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• 1986

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added i.1 making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0,24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows : 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 73 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24,48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess ana chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at $4^{\circ}C$) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours stowed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.14-23
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• 2015

This study examined the glycemic indices (GIs) and glycemic loads of carbohydrate-rich snacks in Korea according to variety and cooking method. The most popular carbohydrate snacks (corn, potatoes, sweet potatoes, chestnuts, and red beans) from the Korean National Health and Nutrition Examination Survey nutrient database were cooked using a variety of conventional cooking methods (steaming, baking, porridge, puffing, and frying). The GIs of foods were measured in 60 healthy males after receiving permission from the University Hospital institutional review board (KMC IRB 1306-01). Blood glucose and insulin levels were then measured at 0, 15, 30, 60, 90, and 120 min after consuming glucose, and each test food contained 50 g of carbohydrates (corn: 170.0 g, potatoes: 359.7 g, sweet potatoes: 160.3 g, chestnuts: 134.8 g, red beans: 73.1 g). GI values for test foods were calculated based on the increase in the area under the blood glucose response curve for each subject. Steamed potatoes ($93.6{\pm}11.6$), corn porridge ($91.8{\pm}19.5$), baked sweet potatoes ($90.9{\pm}9.6$), baked potatoes ($78.2{\pm}14.5$), steamed corn ($73.4{\pm}9.9$), and steamed sweet potatoes ($70.8{\pm}6.1$) were shown to be considered high GI foods, whereas baked chestnuts ($54.3{\pm}6.3$), red bean porridge ($33.1{\pm}5.5$), steamed red beans ($22.1{\pm}3.2$), fried potatoes ($41.5{\pm}7.8$), and ground and pan-fried potatoes ($28.0{\pm}5.1$) were considered as low GI foods. The results suggest that the cooking method of carbohydrate-rich snacks is an important determinant of GI values.

• Journal of Chitin and Chitosan
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• v.22 no.2
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• pp.110-117
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• 2017

This study was conducted to examine the physicochemical properties and hot air-dried and spray-dried powders process of sweet potato and steamed sweet potato. The moisture and the total starch contents were 1.66~2.19% and 52.65~57.42%, respectively. The total starch contents increased during process steaming. The water absorption index of the spray-dried powders (0.97 and 2.03) was lower than that of the hot air-dried powders (2.12 and 4.71), and the water solubility index of the spray-dried powders (83.83 and 86.95%) was higher than that of the hot air-dried powders (68.40 and 81.21%). The particle size and outer topology of the spray-dried powders were 46.18 and $65.53{\mu}m$, and its shape was generally globular. In the DSC analysis of this study, the $T_o$ of the spray-dried powders (64.40 and $67.80^{\circ}C$), $T_p$ of the spray-dried powders (74.40 and $78.20^{\circ}C$), and $T_c$ of the spray-dried powders (81.10 and $81.60^{\circ}C$) was higher than that of the hot air-dried powders. The solubility contents of the spray-dried powders (68.21 and 80.73%) was lower than that of the hot air-dried powders, and the swelling power contents of the spray-dried powders (14.79 and 15.35%) was higher than that of the hot air-dried powders. The amylose contents of spray-dried powders (11.67 and 12.51%) was lower than that of the hot air-dried powders. The soluble dietary fiber contents of spray-dried powders (1.34 and 2.02%) was higher than that of the hot air-dried powders.