• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.1
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• pp.9-22
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• 2022

Purpose: The purpose of this study is to develop a kimchi recipe for immunity enhancement using snow crab, which has high food value in the era of COVID-19. Research design, data and methodology: The snow crab kimchi manufacturing method of this study includes the steps of preparing a kimchi seasoning containing snow crab seasoning and chitosan powder. Kimchi seasoning is made by adding 5 parts by weight of crab seasoning and 1 part by weight of chitosan powder to 100 parts by weight of the basic kimchi seasoning prepared by mixing radish, minced garlic, minced ginger, onion juice, anchovy sauce, red pepper powder and glutinous rice paste. Results: It was possible to develop new flavors, possibilities and characteristics of snow crab kimchi by extending the health and functional effects, taste, and preservation period without significantly changing the unique manufacturing method, taste and function of kimchi, including snow crab. Conclusions: Snow crab kimchi was excellent in taste and aroma while enhancing the health functions of the body, such as improving people's immunity. The developed snow crab kimchi manufacturing method can not only improve people's health, but also expand the choice of preference for kimchi taste and shelf life.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.716-722
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• 2002

Meat(beef, pork, chicken, duck) were cooked by three kinds of instruments (gas grill. electric grill, microwave oven) and extracted with 80% methanol. These methanol extracts were performed the Ames test, employing S. typhimurium tester strain TA100 (in vitro) and micronucleus test (in vivo). The methanol extract of cooked pork showed high mutagenicity in 5.0mg/plate without S9 mix and induced a higher mutagenicity with S9 mix than without S9 mix at 5 mg/plate. In all kinds of cookery methods, pork extracts showed high mutagenicity according to increase of cookery temperature (200$\^{C}$, 260$\^{C}$ and 320$\^{C}$). The methanol extract of cooked pork by electric grill (at 260$\^{C}$, for 5 min) showed high mutagenicity in all kinds of cookery instruments on the Ames test and micronucleus test. In all kinds of meat, the methanol extract of cooked pork showed a higher mutagenicity than the others and chicken showed a lower. The extract after pork soaked in ginger juice showed lower mutagenicity and micronucleus formation than the other vegetable juice.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.324-332
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• 1998

In order to standardize the chinese cabbage kimchi, the preparation method, kinds of ingredients and levels of the ingredients were determined by the statistical survey of literatures obtained from cooking books, scientific papers and kimchi manufacturing factory. The standardized ingredient kinds and ratio of chinese cabbage kimchi were $13.0{\pm}7.0$ of radish, $2.0{\pm}0.5$ of green onion, $3.5{\pm}0.8\;or\;2.5{\m}0.3$ of red pepper powder, $1.4{\pm}0.4$ of garlic, $0.6{\pm}0.3$ of ginger, $2.2{\pm}1.6$ of anchovy juice, and $1.0{\pm}0.3$ of sugar in the proportion of 100 salted chinese cabbage, and the final salt concentration was adjusted to 2.7% using salt. Red pepper powder level was quite different from the literature sources, so sensory evaluation, chemical properties and antimutagenic effect and growth inhibitory effect on human cancer cells of the kimchi samples were studied to decide the proper ratio of the red pepper powder as an ingredient. Red pepper powder 3.5% (average level for kimchi manufacturing factory) added kimchi was better in quality than red pepper powder 2.5% (average level for cooking books and scientific papers) added kimchi in sensory evaluation and chemical properties. The juice of red pepper powder 3.5% added kimchi showed not only the stronger antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also the higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay than that of red pepper powder 2.5% added kimchi. In conclusion, the standardized ratio of the ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger, 2.2 anchovy juice, 1.0 sugar, and 2.7 final salt concentration in the proportion of 100 salted chinese cabbage.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.530-536
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• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.555-561
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• 2003

This study was attempted to investigate preference characteristics affecting for winter kimchi. Questionnaire were collected by 646 nationwide households during 3 months from December 2000 in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) Seven minor ingredients including red pepper, garlic, ginger, green onion, paste (e.g. glutinous rice, rice and/or wheat flour paste), sugar and sesame were user in high preference for making winter kimchi in that odor. Seafoods (oyster, shrimp, Alaska pollack, yellow corvenia, squid and hairtail) were also utilized for making winter kimchi related with regional characteristics. (2) Two jeotkals, anchovy and anchovy juice, were popular ingredients for winter kimchi in southern region, while shrimp jeotkal in middle region including Seoul, Chungnam, Chungbuk, Daejeon, Daegu, Gwangju and Jeju northern sand lance juice jeotkal in western region, respectively. (3) Two kimchi, green onion and leek kimchi were high favored by people in spring regardless of region, and baby radish kimchi and cucumber kimchi in summer, pony-tail kimchi and gutjuli (fresh kimchi) in autumn, respectively. Except for winter cabbage kimchi, however, dongchimi and godulbaegi (Korean lettuce kimchi) were high favorite kimchi in winter. It was estimated that Koreans consume about 80 g of kimchi per person per day.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.91-100
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• 2004

Weanling male rats of Wistar strain were fed relatively high-calories-diet containing 1% (K$_1$ group), 5% (K$_{5}$ group) and 10% Chinese cabbage kimchi juice (K$_{10}$ group) for 4 weeks to study their effects on body weight gain rate, serum lipids levels and other blood biochemical parameters. In this study it was found out that significant decrease in body weight gain rate, diet efficiency ratio, serum triglyceride level, serum total cholesterol level, blood glucose level and LDL-cholesterol level was observed in $K_{10}$ group as compared to control group fed only high-calories-diet. Significant increase in HDL-cholesterol level, GPT activity, GOT activity and creatinine level was found in $K_{10}$ group as compared to control group. But creatinine level, GPT and GOT activity of $K_{10}$ group were within the normal ranges. The results suggest that long term intake of traditional Chinese cabbage kimchi in large dose have the lowering effect on blood lipid and blood glucose level. There is no possibility of adverse actions on renal and hepatic functions by ordinary intake of Chinese cabbage kimchi in spite of being rich in salt and hot spices such as garlic, onion, ginger and red pepper.r.r.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.486-497
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• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.615-623
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• 2000

The brine Korea cabbage (BKC) with various ingredients was stored at 5$^{\circ}C$ and 15$^{\circ}C$ for 13 days to examine the changes in pH, total acidity, ascorbic, and cholrophylls. Decrease in pH and increase in total acidity in the BKC stored at 15$^{\circ}C$ were greater than in the BKC stored at 5$^{\circ}C$, indicating these changes are closely related to the storage temperature. The effect of ingredints was various; garlic, red pepper powder, and fermented anchovy juice accelerated the decrease in pH and increase in total acidity; mustard powder and leaf mustard suppressed their changes and freen onion and ginger had no effect. At both temperatures, ascorbic acid was remained at high level in the BKC with leaf mustard, but it was maintained at lowest level in the BKC with ferented anchovy juice. Degradation od chlorophylls was slow in the BKC with leaf mustard, which maintained the high level os ascorbic acid during storage. Meanwhilr the degradation of chlorophylls or production of pheophytin and pheophorbide was cinsistent with the production of acid. These results suggset that degradation of chlorophylls in a BKC was positively correlated with ascorbic acid content and the acid produced during storage.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.490-498
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• 2007

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).