• Journal of the Korean Home Economics Association
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• v.42 no.10 s.200
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• pp.1-10
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• 2004

The purpose of this study was to investigate what kinds of foods university students consume, how often they go out eating, and the regularity and amount of their meals. A questionnaire survey was conducted on 600 university student (home with Parents $40.8\%$: house of relatives $5.5\%$: boarding with cooking $43.3\%$: dormitory $10.3\%$). The main results are as follows: PIBW(percent ideal body weight) was under weight($49.2\%$), normal weight($40.7\%$), over weight($6.0\%$) and obese($4.2\%$). Many students had breakfast irregularly(boarding with cooking: $81.2\%$> home with parents: $71.8\%$> dormitory: $54.8\%$> house of relatives: $54.5\%$). Students who had a meal of average size were $32.5\%$(for breakfast), $61.3\%$(for lunch), and $39.5\%$(for dinner). Students who were home with parents and boarding with cooking had more eating for breakfast and lunch than those who were house of relatives and dormitory. Students who were home with parents and dormitory students ate more often milk, milk products, and kimchi than house of relatives and boarding with cooking students. Home with parents, boarding with cooking and dormitory students ate more often meat, milk, bread, fast food, and instant noodles than house of relatives students. Home with parents, house of relatives, and dormitory students ate more often fish, dried anchovy, and vegetables than boarding with cooking students. Dormitory students ate more often snacks, such as alcohol and fruits, than home with parents, house of relatives, and boarding with cooking students.

• Microbiology and Biotechnology Letters
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• v.18 no.5
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• pp.506-510
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• 1990

The Takju brewing of raw rice starch was carried out by the simultaneous saccharification- fermentation using Rhizopus sp. koji and yeast, and compared with the Takju mash brewed by the conventional method. Rhitopus koji was prepared with uncooked rice for Takju brewing without cooking of rice starch. Alcohol concentration of Takju mash brewed with uncooked rice was slightly higher of 1.8% than that with cooked one. Amino acid contents was almost double and fuse1 oil contents was lower in uncooked brewing. The Takju mash prepared after fermentation without cooking of rice had a characteristic odor of raw material and a good quality of taste.

• Journal of the Korean Home Economics Association
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• v.34 no.2
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• pp.283-302
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• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.135-142
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• 1988

"Eum Sik Bo," the old cook book in Korean, had been kept on microfilm by Hwang, but the condition of copy was not clear so that interpretation of the content was very difficult. The interpreted content was classified and analyzed. The kinds of cooking food recorded in this book were alcohol beverage 12, Side dish 12, Dessert 11, etc. The materials used for the cooking foods cereals, meats, fishes, honey, vegetables, etc. - were various and the cooking methods were described in detail. But the unit of measuring and the used utensils were very poor. The special feature of "Eum Sik Bo" were the fact that red pepper was not used as seasoning and that Nu Ruk was used for Sik He and Ma ji Jub for Nu Ru Mi compared with "Eum Sik Di Mi Bang" and "Zu Bang Moon" According to these points, "Eum Sik Bo" was supposed to be written contemporary or a little later than "Eum Sik Di Mi Bang(1670's)" and "Zu Bang Moon (the end of 17th Century)."

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.96-104
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• 2017

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was $23.20{\pm}0.61{\mu}g\;CE/g$. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97-5.19 and 3.19-5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was $19.48{\pm}0.63mg\;TE/100g$. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.311-317
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• 2017

In this study, the phenolic content and antioxidant activity of rice cooked using different methods with different amounts of germinated brown rice (10, 20, 30, and 50%) were compared. Germinated brown rice was cooked using general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics decreased, and total polyphenol and flavonoid contents, and DPPH and ABTS radical scavenging activities increased with increasing amounts of germinated brown rice. Moreover, germinated brown rice cooked by general cooking method with fermented alcohol showed higher antioxidant activity than that showed by rice cooked by other cooking methods. The results obtained in this study are expected to serve as basic data for manufacturing of processed products.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.767-791
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• 2023

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L^*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.52-54
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• 1984

Ethanol fermentation from the chemically gelatinized starchy material was examined. The critical concentration of sodium hydroxide solution for gelatinization was dependent on the species of starch; 0.4M for potato and 0.6M for tapioca at room temperature. For alcohol fermention the starchy material was gelatinized by addition of sodium hydroxide solution, neutralized by sulfuric acid, and then yeast was added. The amount of $CO_2$ evolved during ethanol fermentation indicates that non-fermentable material was not produced from the starch by chemical gelatinization. In ethanol fermentation of potato and tapioca starch no significant difference was observed between the thermal and the chemical gelatinization.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.249-249
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• 2017

This study was carried out to compare the antioxidant components and antioxidant activity of brown rice according to addition rate (0, 10, 20, 30, 50, and 100%) and cooker. Brown rice was cooked using general and high pressure cookers with and without fermented alcohol. Pasting characteristics with addition rate of brown rice decreased with increasing amounts of brown rice. Total polyphenol and flavonoid contents increased with increasing amounts of brown rice. DPPH and ABTS radical scavenging activities increased with increasing amounts of brown rice. Moreover, brown rice cooked by the general cooking method with fermented alcohol showed higher antioxidant effects compared to other cooking methods. In this study, antioxidant components and antioxidant activity of cooking brown rice with addition rate and cooking method can be used as basic data on processed manufactured products.

• Food Science and Preservation
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• v.14 no.5
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• pp.557-563
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• 2007

This study was investigated quality characteristics of alcohol fermentation broths and by-produce produced from 4 type of brown rice varieties. The result showed that Daeanbyeo(A), Baekjinju(B) and Sulkyeong(C) produced the high alcohol content(9.5, 9.7 and 9.8%) by non-steamed alcohol fermentation period whereas the Goami(D) gave poor content(3.5%). In addition, the effect of total free sugar content were examined for non-steamed alcohol fermentation period. Among these 4 type, 244.2 mg% showed the highest contents in the Goami(D). The steamed alcohol fermentation showed higher sugar content in overall with slight difference between the various brown rice. The total dietary fiber content variation according to the alcohol fermentation methods in non-steamed and steamed periods came up with the highest content in the Sulkyeong(C) fellowed by Baekjinju(B), Daeanbyeo(A), and Goami(D). The total free amino acid content by alcohol fermentation methods timed out to show the highest content in non-steamed Goami by-product followed by Goami powder steamed Goami by-product Although, the above result revealed the lowest alcohol fermentation efficiency in non-steamed Goami, but it had the highest by-product utilizing capacity. Therefore, Goami(D) was the lowest alcohol yield in alcohol fermentation treated with non-steam among groups, but Goami by-products of the Goami had the various nutritional constitutes including starch, dietary fibers and free amino acids, which can be suggested to be used as various functional food ingredient.