• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.497-505
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• 1996

Defatted soybean meal (DSM) was microparticulated at cut-off whell speed of 9.000 rpm and air-classified into fine and coarse fractions at air classifying wheel speeds (ACWS) of 21,000, 18,000, 15,000 12,000 and 9,000 rpm stepwisely. Protein and ash content increased while lipid, carbohydrates and dietary fiber content decreased with decreasing ACWS. Amino acid composition and amino acid content of defatted soybean meal were similar to those of raw soybeans with aspartic and glutamic acid, the major amino acids. The yield and particle size increased with decreasing ACWS and mean particle size ranged from $4.9{\mu}m$ to $14.2{\mu}m$. The particles were oval-shaped with sharp corners. Water holding capacity, oil holding capacity and emulsion capacity slightly decreased with decreasing ACWS. Soybean curds formed showed different characteristics depending on the coagulant used and on the substitution ratio of full fat soybean flour with microparticulated DSM. Microparticulated DSM could successfully substitute wheat flour up to 10% level without bring no-ticiable beany flavor in the cakes.

• Journal of the Korean Society of Safety
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• v.7 no.1
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• pp.47-56
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• 1992

Spontaneous ignition charactenstics for fish meal were observed by performing experiments at constant ambient temperature and varying the ambient temperature sinusoidally. As the results of the experiments at a constant ambient temperature, the critical spontaneous ignition temperature of the sample for large, intermediate and small vessels was 170.5$^{\circ}C$, 177.5$^{\circ}C$ and 188.5$^{\circ}C$, respectively. The critical spontaneous ignition temperature decreased as the sample vessel size increased. Apparent activation energy of used fish meal calculated from the Frank-Kamenetskii's thermal ignition theory was 37.60Kcal/mol. In case of varying the ambient temperature sinusoidally, the amplitudes of temperature were 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$ respectively with the period in each amplitude 1hr, 2hrs and 3hrs. The results showed that the critical spontaneous ignition temperatures at the varied amplitudes of temperature were lower than that at the constant anbient temperature and increased as the amplitude increased. At the same amplitude, the critical spontaneous ignition temperature increased with the period.

• Food Science and Industry
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• v.50 no.1
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• pp.57-66
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• 2017

Home meal replacements (HMR) are kinds of convenient foods as cooked or semi-cooked foods, which are produced outside of home, to eat directly or after simple cooking in substitution for traditional home meals. Recently the market size for HMR is expanding rapidly around the world due to the changes of global consumer trends, growth of single-person household, increase in economic participation of women, aging population, and so on. The Europe takes over 52.4% of the global market share for HMR in global HMR market, and North America, Asia-Pacific, and Africa-Middle East are following. The most popular HMR products in US and Europe are frozen foods, whereas the market share of chilled products in Asia including Japan, South Korea, and Vietnam are much higher than that in US and Europe. Currently, the trends in HMR is focus on the expansion of the list of products that replace for meals with simple cooking, but it is expected that nutrition-enforced HMR product for aged persons or patients who live alone are requested for the further growth of the HMR market.

• Microbiology and Biotechnology Letters
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• v.19 no.2
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• pp.140-146
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• 1991

Mutation experiments were performed to select the mutant of Aspergillus niger 55, which had lost almost all the ability to produce transglucosidases but retained that of high productivity of raw meal saccharifying enzyme, by means of successive induction with N-methyl-N'-nitro-N-nitrosoguanidine(MNNG), ultraviolet(UV) light, and ${\gamma}$-rays. Also, we used the mutant enrichment techniques, such as liquid culture-filtration procedure and differential heat sensitivity of conidia, in order to increase the possibility of obtaining a mutant. The glucoamylase productivity of mutant PFST-38 was 11 times higher than that of the parent strain. The mutant PFST-38 was morphologically identical to the parent strain, except for the size of conidia, the tendency to form conidia and the lenght of conidiophore. Asp. niger mutant PFST-38 apeared to be useful for the submerged production of the raw corn meal saccharifying enzyme.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.28-34
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• 2012

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose $109.7{\pm}11.7%$ (range 90~150%) and pectin $77.8{\pm}10.8%$ (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entr$\acute{e}$es or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

• Animal Bioscience
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• v.34 no.5
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• pp.855-866
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• 2021

Objective: Performance and physiological responses of dairy calves may change by using extruded soybean meal (ESBM) instead of common soybean meal (SBM) in starter feed. The aims of the current study were i) to determine the effect of extrusion processing of SBM on protein electrophoretic size, fourier transform infrared spectroscopy (FTIR) structures and Cornell Net Carbohydrate and Protein System (CNCPS) protein subfractions and ii) to determine the effect of substitution of SBM with ESBM in starter feed of Holstein heifer calves during pre and post-weaning on performance, nutrient digestibility, and blood metabolites. Methods: The SBM was substituted with ESBM at the level of 0%, 25%, 50%, 75%, and 100% (dry matter [DM] basis). Fifty heifer calves (initial body weight 40.3±0.63 kg) were used for the study. After birth, animals were fed colostrum for 3 days and then they were fed whole milk until weaning. Animals had free access to starter feed and water during the study. Results: Extrusion of SBM decreased electrophoretic protein size and increased rapidly degradable true protein fraction, changed FTIR protein and amide II region. With increasing level of ESBM in the diet, starter intake increased quadratically during the pre-weaning period (p<0.05) and body weight, DM intake and average daily gain increased linearly during the post-weaning and the whole study period (p<0.05). Tbe DM and crude protein digestibilities at week 14 and blood glucose and beta hydroxybutyric acid increased linearly in calves as the level of ESBM increased in the diet (p<0.05). Conclusion: Dairy calves performance and physiological responses were sensitive to SBM protein characteristics including electrophoretic size, FTIR structures and CNCPS protein fractions.

• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.755-764
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• 2001

This study was carried out to evaluate meal management behavior of housewives and to improve their behavior by determining what problems exist. The survey was conducted using a questionnaire in Jinju from October to November in 1999. It was shown that 29.1% of housewives didn't plan food budget, whereas only 5.6% of them did. The reasons for not planning food budget were mostly due to not forming a habit(38.8%), irregularity of prices(19.9%) or irregularity of income(13.8%). The characters of planning food budget and the reasons for not planning were not affected by age, education, monthly income, family size or monthly flood cost. Only 17.8% of meal managers recorded their housekeeping in detail and 47.4% of them wrote only the important things. Recording housekeeping records was affected by age and education. It was found that most meal managers(90.8%) didn't set menu planning and they didn't fuel the need for menu planning. The frequency of food shopping was every two days(36.2%), twice a week(20.9%) or randomly(27.4%), and the places for food shopping were supermarket(49.0%) and traditional market(41.3%). Both were affected by education or age. The quality of food was the main reason(54.6%) far the selection of food shopping place. Important consideration for selection of food and meals was preference of family(47.4%) and this character was affected by education. It was shown that the score of nutrition knowledge was 7.36, and it was affected by education. The results of this study suggest that the government, educators and scientists in nutrition make efforts to develop various levels of practical education programs for meal management and nutrition depending on age, education and community using mass media.

• Applied Biological Chemistry
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• v.8
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• pp.21-28
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• 1967

Two experiments with 32 sheep were conducted to study the effects of feeding the same amount of diet per day at different meal frequencies on ration digestibility, energy utilization, rate of gain, body composition and efficiency of gain. The results obtained are as follows: (1) The ingestion by sheep of the same amount of feed per day in 8 meals, 1 meal plus 7 ruminal inflations-deflations, and in 1 meal caused no different effect in the digestibility of the nutrients and energy, or the ME value of the diet. (2) Heat production per unit of metabolic size per unit of dietary intake was markedly lower for sheep ingesting 8 meals or administered 1 meal plus 7 ruminal inflations-deflations per day than for sheep fed 1 meal per day. (3) Body weight gain was significantly greater by sheep fed 8 meals per day or 1 meal plus 7 ruminal inflations-deflations than by those fed 1 meal per day. However, the gain in DM and energy of wool was not affected by frequency o( meals. (4) Sheep ingesting 8 meals or administered 1 meal plus 7 ruminal inflations-deflations per day gained body protein, fat and energy at a more rapid and efficient rate than sheep fed 1 meal per day. (5) Sheep fed 8 meals per day gained greater proportion of fat, protein and ash in the gained portion of the bodies than did 1 meal fed sheep. (6) An attempt was made to establish the possible explanations by which the frequency of ingesting meals exerts its effects.

• Journal of Korean Home Economics Education Association
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• v.6 no.1
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• pp.7-33
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• 1994

The purpose of this study is to revise the food composition table based on commonly consumed single serving size of cooked food so the people can easily use the table in each meal. With this revised food composition table, everybody can easily calculate how much they eat, and plan the menu according to how much they need, so hopely contribute to reduce the leftover foods. Eighty-nine kinds of prepared food dishes were selected based on 13 home economics text books of the junior and high schools. The results are summarized as follows: Cooked food dishes comprise various kinds of rice dishes, korean style soups and stewes, fried, roasted or steamed fishes, vegetables and meats, and desserts. Single serving size of cooked food dishes are presented below: 1) rise : 180∼250g, 1(1/3)∼1(2/3)cup 2)soup:320∼400g, 1(1/2)∼2cup 3)pan fried fish or vegetable : 40∼70g 4)deep fried vegetable, fish or meat; 60g 5)kimchi :50g Single serving size of all other dishes are presented based upon the most commonly consumed amount in each meal by adult male.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.1055-1061
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• 1996

This study was conducted to assess meal management and nutrient intake of 357 elderlies in Ulsan. 114 male and 243 female elderlies over 65 year old were recruited from July 5 to August 13, 1995. Questionnaires for general characteristics of the subjects(such as family size, living cost, pocket money and health condition) and for meal management were used. The levels of depression and anxiety were measured by CED-S and Spielbuger's STAI-S, respectively In addition, nutrient intakes were conducted by convenience methods. Nutrient intake of male and female showed the average daily intake of energy, Protein, vitamin A, vitamin $B_2, $ and vitamin C were lower than Korean recommended dietary allowances(RDA). But other nutrient intake were higher than RDA except that calcium intake of female was lower. Most nutrient intakes were positively correlated with family size, living cost, pocket money and health condition. Depression and anxiety scores were also negatively correlated with most of nutrient intakes. The pattern of meal management could predict nutrient intakes as expected : regularity and pleansantness of eating were positively correlated with nutrient intakes, whereas unbalanced meal and eating lonely were negatively correlated with them.