• 한국수산과학회지
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• 제56권3호
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• pp.275-283
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• 2023

This study optimized the vegetable rice porridge preparation process with Israeli carp Cyprinus carpio (VRP-IC). The optimum heating period for Israeli carp paste (IC-P) in a retort was 120 min as per yield results. Response surface methodology was performed with IC-P/[rice (glutinous rice: non-glutinous rice=6:4) (Rice, RI)+vegetable (carrot: zucchini=1:1) (vegetable, VE)] (X₁) and RI/VE (X₂) as independent variables; viscosity (Y₁), hardness (Y₂), amino nitrogen (Y₃), and overall sensory acceptance (Y₄) as dependent variables. Optimum rates of IC-P, RI, and VE were 47.37%, 24.49%, and 28.15%, respectively; predicted multiple response optimum values for the dependent variables were 20,150 mPa·s, 2,002.9 N/m2, 193.1 mg/100 g, and a 6.4 score for Y₁, Y₂, Y₃, and Y₄, respectively. Under optimum conditions, experimental values for Y₁, Y₂, Y₃, and Y₄ were 20,359.8±191.9 mPa·s, 2,015.0±9.6 N/m2, 188.1±4.9 mg/100 g, and a 6.5±0.2 score, respectively, which were not significantly different from the predicted values (P < 0.05). Results of F0 value, viscosity, hardness, volatile odor intensity, and browning suggested that the optimum sterilization period was 25 min. VRP-IC prepared under the optimum conditions was superior to commercial vegetable rice porridges in sensory evaluations.

• 한국식생활문화학회지
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• 제32권1호
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• pp.52-57
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• 2017

The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.

• 한국수산과학회지
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• 제56권4호
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• pp.484-493
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• 2023

This study was conducted to investigate the sensory and nutritional properties of vegetable rice porridge made with Israeli carp (VRP-IC), and to compare it with commercial vegetable rice porridges (controls). The proximate composition of VRP-IC per 100 g was 82.4 g moisture, 3.9 g protein, 2.6 g lipids, and 0.9 g ash, and had a lower moisture content than that of the controls, but a higher crude protein, crude lipid, and ash content. In terms of taste, VRP-IC was higher in umami and sourness, but lower in saltiness, sweetness, and bitterness. The viscosity and hardness of VRP-IC were 13,117 mPa·s and 2,258 N/m², respectively. The total amino acid content of VRP-IC was 3,537.2 mg/100 g, with the maor amino acids being aspartic acid and glutamic acid. The mineral contents of VRP-IC per 100 g were as follows: 114 mg calcium, 70.3 mg phosphorus, 79.1 mg potassium, and 0.23 mg iron. These were all higher than those of the controls. The major fatty acids of VRP-IC were 16:0, 18:1n-9, and 18:2n-6, which were identical to those of the controls. The digestibility of VRP-IC was 86.4%, which was similar to those of the controls.

• Journal of Nutrition and Health
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• 제39권7호
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• pp.699-706
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• 2006

본 연구는 대학생을 대상으로 한국 음식 중 주식과 후식 에 대한 선호도를 조사하기 위해 실시하였다. 조사 결과는 다음과 같다. 1) 조사대상자의 평균연령은 남학생 21.8세, 여학생 20.2세였고, BMI 는 남학생 $22.6kg/m^2$, 여학생 $19.8kg/m^2$으로 남녀 모두 정상범위에 속하였다. 2) 조사대상자의 가족구성 형태, 어머니의 학력과 직업은 남녀 간에 차이가 없었으나 주거형태 및 아버지의 직업과 교육수준은 남녀 간에 유의적인 차이를 보였다. 가정 내 총 수입은 남녀 모두 150만원${\sim}$300만원, 300만원${\sim}$450만원이 70% 이상을 차지하였으며 남녀 간에 차이를 보이지 않았다. 3) 주식류의 선호도를 보면 밥류의 경우 남녀 모두 쌀 만의 선호도 점수가 가장 높았으며 콩밥의 선호도 점수가 가장 낮았다. 또한 쌀밥, 콩밥, 조밥, 보리밥, 오곡밥의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p<0.05). 4) 죽류의 경우 남녀 모두 닭죽의 선호도가 높았고 깨죽은 가장 낮은 선호도 점수를 보였다. 그 외 흰죽, 전복죽, 잣죽, 팔죽, 호박죽 야채죽 및 깨죽의 선호도 점수는 남학생이 여학생보다 유의적으로 높았다 (p<0.05). 5) 면류의 경우 남녀 모두 냉면을 가장 좋아하였고 남학생의 경우 쫄면, 여학생의 경우 우동과 졸면의 선호도 점수가 가장 낮았다. 라면, 비빔국수, 우동, 자장면, 찜뽕은 남학생이 더 선호하였다 (p < 0.05). 6) 일품요리의 경우 남녀 모두 비빔밥, 김치볶음밥에 높은 선호도를 보였으며 자장밥, 카레밥, 오므라이스 및 떡만 두국의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p < 0.05). 7) 후식류의 선호도를 보면 떡류의 경우 남다 모두 꿀떡의 선호도가 가장 높았고, 두텁떡의 선호도가 가장 낮았다. 남녀 간에 유의적인 차이를 보인 떡류는 인절미와 송편으로 남학생이 여학생보다 높은 선호도를 보였다 (p v0.05). 과일류의 경우 남학생은 딸기와 배, 여학생은 딸기의 선호도가 가장 높았고, 감과 메론은 남녀 모두 가장 낮은 선호도를 보였다. 사과, 배, 바나나, 감, 참외의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p < 0.05). 이상의 결과 남녀 간에 좋아하는 음식에 차이를 보이고 있으며 남학생보다 여학생이 더 낮은 선호도를 보였다. 특히 밥류의 경우 잡곡밥보다는 쌀밥의 선호도가 높았고 우리의 전통적인 밥류 보다는 일품요리, 면류의 선호도가 좀 더 높았다. 후식류로 떡류보다는 과일류의 선호도가 높았고, 과일류 중 수입과일보다는 국내산 과일에 대한 선호도가 다소 높게 나타난 것으로 보아 건강에 대한 관심이 형성되는 시기이기 때문인 것으로 사료된다. 전반적으로 주식 및 후식의 선호도에 남녀 간에 차이를 보이고 있으므로 단체급식을 위한 식단 작성 시 이러한 차이를 고려할 필요가 있으며 대학생 및 성인을 대상으로 한 영양 교육을 실시할 때 이러한 차이를 고려한 신생활 교정프로그램을 작성할 필요가 있다고 사료된다.

• 대한한의학원전학회지
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• 제26권1호
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• pp.99-129
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• 2013

Objective : Most disease of the aged comprise chronic illness, hence the diet is important. Yet, the study on diet methodology for the remedy of the aged folks' aliments is scarce. The diet for the aged must be easy to digest- in regard to the physiological features of the aged, delightfully chewable, while meeting the expectation and guaranteeing nutrition-supply and remedial efficacy. Material and Method : This study is designed to accomplish following things with the Yang-lo-bong-chin-seo, a text on maintaining and upbringing the health for the aged: (1) classify the food recorded in the text in terms of cooking methods, (2) then sort the main ingredients in remedial herbal rice porridge(Yak-sun-jook) in food material science manner, (3) evaluate the cooking methods of the porridge for each and various symptoms, and (4) assess the features of each ingredient of the porridge, the value of it both in oriental medicine's and nutrition's scope. Results : 1) Among 64 main dishes recorded in Yang-lo-bong-chin-seo, rice porridge composes the majority, which is 64%. Stew and soup account for 60% of side dishes. 2) In 15 food cures, 43 remedial herbal rice porridges(Yak-sun-jook) were recorded. 3) Yak-sun-jook utilizes most chinese herbs as its food material. 4) Yak-sun-jook is made more with vegetable ingredients than animal ingredients and consist highly of chinese herbs. 5) Main ingredients in the porridges are effective in disease cure in addition to sufficient, well-balanced nutrition. 6) Cooking method of the porridge is grinding chinese herbs into powder or boiling them for a long time. Conclusion: All forementioned steps build the informational foundation - for this purpose the information be utilized - for making possible the development and the devising of pragmatic and feasible Remedial herbal rice porridge(Yak-sun-jook).

• 한국식생활문화학회지
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• 제3권1호
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• pp.79-87
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• 1988

The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.

• 대한가정학회지
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• 제43권9호
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• 동아시아식생활학회지
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• 제26권6호
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• pp.565-574
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• 2016

This study investigated eating behaviors of high school students (209 males and 230 females) in Daegu region by gender. As a result of analyzing breakfast intake frequency, 'Not rarely eat' showed the highest (25.1%), followed by '5 times a week' (24.4%), '2 times a week' (17.3%), '3 times a week' (15.0%), '1 time a week' (11.6%), and '4 times a week' (6.6%). Regarding reasons for skipping breakfast, 'lack of time' showed the highest percentages. For their breakfast, 53.5% of students ate boiled rice with side dishes. Regarding reasons for skipping breakfast, 'buy and eat snack' showed the highest percentages. Regarding favorite breakfast menu, 'rice roll, rice ball, rice burger' showed the highest percentage (55.4%), followed by 'bread & cereal' (28.7%) and 'fruits & vegetable' (7.7%). Regarding purchase of breakfast alternatives, 'Yes' was highest. Considering actors for choosing a breakfast alternative, there is a need for 'convenience of food consumption', 'spending less time', 'easy cooking', 'favorite menu' and 'taste' of the breakfast alternative. When asked how much they like breakfast alternative menus, they responded that they liked 'rice roll, rice ball, rice burger' (3.91), 'bread & cereal' (3.67), 'fruit & vegetable' (3.66), 'noodle' (3.39), 'porridge' (3.18) and 'rice cake' (3.07). This result shows that breakfast menus should be developed according to high school students preferences.

• Journal of Dairy Science and Biotechnology
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• 제36권3호
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• pp.171-177
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• 2018

In this study, we aimed to investigate the effects of low-temperature encapsulation on the viability of Weissella cibaria CMU under harsh conditions and in freeze-dried foods during storage. The capsules were prepared by gelation of sodium caseinate at different concentrations (5%, 6%, 7%, and 8%) with a combination of 0.5% gellan gum and 2% $glucono-{\delta}-lactone$. The size distribution of the capsules was determined using a Mastersizer 3000 laser diffraction particle size analyzer. Scanning and transmission electron microscopy revealed that the capsule with 6% sodium caseinate had a smooth and rounded external surface, with reproducibility. The acid, bile, and heat tolerances of the encapsulated cells were significantly higher than those of the control under prolonged acid (5 h), bile (12 and 24 h), and heat (2 h) exposure, respectively. During storage for up to 6 months at $4^{\circ}C$ or $25^{\circ}C$, the viability of encapsulated Weissella cibaria CMU in beef and vegetable rice porridge was effectively improved.

• 동아시아식생활학회지
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• 제15권2호
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).