• Culinary science and hospitality research
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• v.13 no.3
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• pp.1-11
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• 2007

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.10a
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• pp.61-86
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• 2005

Kimchi power made by kimchi fermentation and freeze-drying was added to Western foods of sauce, soup, pizza, cracker and bread. Flavor qualities of the processed fusionfoods were evaluated by analyzing volatile compounds and sensory evaluation. The optimum condition of kimchi fermented for the best flavor quality of freeze-drying was the ranges of pH4.0${\sim}$pH4.7 and acidity 0.5${\sim}$0.8. The number of volatile compounds identified from extracts of the freeze-dried kimchi powder was 24, which contained 7 alcohols, 5 esters, 5 acids, 3 sulfur-containing compounds, 2 aldehydes, 1 oxygen-containing and 1 other. Among the identified compounds, the most abundant compound was eugenol(39.40%), followed as the order of dodecanoic acid(4.91%), acetic acid(1.70%), methyl 2-propenyl disulfide(1.52%), hexanal(1.51%) and 2-pentylfuran(1.18%). These compounds affected the flavor quality of kimchi powder.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.202-210
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• 2004

Doenjang, traditional Korean soybean paste without soysauce and soondoenjang that was not isolated soysauce from soybean paste were thermally processed by the addition of dry anchovy, garlic, red pepper powder and green onion. The volatile flavor components generated from doenjang soup and soondoenjang soup were studied and compared with the change in the various flavors. It was confirmed that some difference of the flavor components was found in two type of soups. Doenjang soup contained a plenty of aldehydes and ketones that revealed the savory flavor. The major flavor components in the soondoenjang soup were sulfur containing compounds that appeared the highest ratio than any other types of flavors and 10 pyrazines. On the sensory evaluation, a great number of pyrazins may be considered as a characteristic of the savory flavor of soondoenjang soup, however, it was not give the reliable result. Stepwise multiple regression analysis of two type of soups indicated that aldehydes, alcohols, ketones were contributory flavor components for overall smell preference and quality preference.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.55-61
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• 2008

Non processed onion (Allium cepa L.) powder or onion powder processed with ${\beta}-cyclodextrin+1%$ calcium chloride+1% soluble starch solution was added to the diet of 16 week old Wistar and spontaneously hypertensive rats (SHR) for 5 weeks. 36 SHR and Wistar rats were randomly divided into 3 diet groups, each of six. They were named control, NPO (non processed onion), PO (processed onion). The rats of the control group were fed diet without onion powder. To NPO and PO groups were added 5% of non processed onion and processed onion, respectively. Body weight gain, food efficiency ratio (FER), blood pressure, angiotensin converting enzyme (ACE) activity and Na excretion of urine and feces were analyzed. The processed onion and non processed onion diet reduced body weight gain without affeting the total food intake in Wistar rats (p<0.05). The body weight gain was lowest in Wistar rats fed with a diet with processed onion powder. The rats fed with diet containing PO or NPO had lower blood systolic blood pressure in SHR (p<0.05). The effect of onion powder on decreasing the blood pressure was not significant in Wistar rats. The ACE activity in lung was lowered in the SHR fed with either PO or NPO (p<0.05) compared to those fed with control diet. The urinary Na excretion was significantly lower in SHR than Wistar rats. The effects of PO and NPO on increasing the urinary and fecal excretion of Na were significant (p<0.05). These results suggest that onion processed with ${\beta}-cyclodextrin+1%$+1% calcium chloride+1% soluble starch solution to reduce volatile flavor, browning and caking preserves an antihypertensive effect of non processed onion.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.308-313
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• 2016

This study aimed to analyze the use of monosodium L-glutamate (MSG) and disodium 5'-ribonucleotide in processed foods manufactured in Korea. Information about MSG and disodium 5'-ribonucleotide was collected from the ingredients claimed on the food packaging. A total of 412 food items were investigated, and 76 items were found to use MSG, disodium 5'-r ibonucleotide, and/or disodium 5'-inosinate. MSG was the most frequently found in 45 items (10.9%), followed by disodium 5'-ribonucleotide in 27 items (6.6%) and disodium 5'-inosinate in three items (0.7%). Of 29 food categories classified by the Korea Food Code, MSG was used most frequently in others, meat products, seasoned food, fish products, and noodles. In comparison, disodium 5'-ribonucleotide was mostly used in noodles. These results indicate that MSG and disodium 5'-ribonucleotide have been used in various Korean processed foods as a flavor enhancers with an umami taste that intensifies the flavor of food.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.73-78
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• 2009

Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3 active packages of which have PP-based oxygen scavenger master batch materials (OSMB) of 40, 80, and 100%(w/w) in the middle layer and stored at 23 and $30^{\circ}C$ up to 9 months. Quality changes of packaged products were evaluated by measuring the oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygen concentration of the package having 100% OSMB was lower than those of 40 and 80%. The color changes and TBA values of the meat ball in the package containing 100% OSMB were the least among the treatments. Using principal component analysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all active packages could extend the shelf life of the meatball products compared with that of the passive package.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.48-48
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• 2004

Shiitake mushroom contained numerous nutrients, special flavor (lenthionine) and taste. In Asia, they are thought to have numerous medical properties f3r several diseases such as diabetes, anemia, tumors. Phosphates are known to increase hydration and water binding, stabilize meat emulsions, improve juiciness and tenderness, provide mineral supplementation, and maintain flavor of processed meat products. A lexicon f3r describing the texture and flavor of cooked pork patties were developed. (omitted)

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.132-139
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• 2000

This study was conducted to optimize the emulsion process and the spray drying process for the microencapsulation of flavor compounds. Using the wall system selected, emulsion process for microencapsulation was optimized on the change of the pressure of piston-type homogenizer. Emulsification pressure of 34.5 MPa was found to be the most suitable for preparing flavor emulsion. Effects of drying temperature and atomizer speed of the spray drier on total oil, surface oil, and flavor release of the flavor powder were investigated using response surface methodology. The optimum spray drying conditions for minimal surface oil and flavor release and maximum total oil were $170{\circ}C$ inlet temperature and 15,000 rpm atomizer speed. The spray-dried powder processed with the highest drying temperature showed spherically-shaped particles with smooth surface.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.176-187
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• 1983

Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature ($0^{\circ}C$), low humidity (RH 70-75%) is useful. The flavor of processed garlic is very much decreased as compared with that of fresh, and the decreasing rate of flavors depends on processing method. The synthetic garlic flavors were obtained by three types based on intermediate thiosulfinate, S-alk(en) yl-$\small{L}$-cyteine sulfoxlde-alliinase fission products and $\small{L}$-5-alk (en)yl thiomethylhydantoin ${\pm}$ S-oxides. These synthetic garlic flavors may be promised to be applied to food additives.