• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.3
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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.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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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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• v.39 no.7
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• pp.699-706
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• 2006

This study was carried out to know the food preferences of college students in Seoul. The subject was 403 students (197 males and 206 females), using questionnaires during June 2004. Regarding preference of the staple foods, it was shown that both male and female students had the highest preferences for boiled rice, chicken porridge, naengmyon, boiled rice with assorted meat and vegetable mixtures, and Kimchi with fried rice but the lowest preferences for boiled rice mixed with beans and sesame porridge (p<0,05). Male students preferred boiled rice, boiled rice mixed with beans, boiled rice mixed with millet, boiled rice mixed with barley, rice porridge, abalone porridge, pine nut porridge, red-bean porridge, pumpkin porridge, vegetable porridge, sesame porridge, ramyon, noodles with assorted vegetable mixtures, udong noodles, noodles with black-bean sauce, chinese-style hotchpotch noodle with vegetables and seafood, blackish bean sauce with rice, curry with rice, omelette rice and lice cake and dumpling soup more than female students (p<0.05). For the preference of snacks, honeyed rice-cake was preferred the most by both of them and male students had higher preferences for cake made from glutinous rice and songpyon than female students (p<0.05). Male students liked strawberry and pear and female students liked strawberry the most. Preferences for apple. pear, banana, persimmon, and musk melon were higher in male students than female students (p<0.05).

• Journal of Korean Medical classics
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• v.26 no.1
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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).

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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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.

• Journal of the Korean Home Economics Association
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• v.43 no.9 s.211
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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).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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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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• v.36 no.3
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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.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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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).