• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1154-1161
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• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.17-27
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• 1987

The Namul is one of the most popular and fundamental foods in the Korean meal. The taste of NAMUL depends mostly on the seasonings put on which the salt concentration is the prevailing element of them. The purpose of this study is to investigate the optimum salt concentration by sensory evaluation. The amount of each seasoning except salt was reviewed and used following many food preparation books published. Four different concentrations of salt were added to make different salt concentrations of Namuls. The results of the study are following: 1. By reviewing the related publishments, the amount of seasoning used in 300g of cooked Namul were 15.5g of welsh onion, 7.9g of garlic, 9.0g of sesame, and 11.5g of welsh onion, 7.0g of garlic, 6.0g of sesame oil, 3.3g of sesame, 13.9g of sugar, 10.6g of vinegar and 5.6g of red pepper were the main seasonings for 300g of raw Namul. 2. The optimum salt concentration of cooked Nanul was 1.412% and that of raw Namul was 1.368%. 3. The salt concentration had no effect on the texture within the salt concentrations ranges of 0.84% through 1.89% in Platycodon Namul, Radish Namul, Soybean sprouts Namul, Pumpkin Namul, Raw Radish Namlll, Raw Cucumber Namu1. 4. The more the amount of soy sauce increases, the more the palatability drops. Platycodon and Cucumber Namuls had preference of color when the amount of soy sauce added was 0.8%∼l.0% of the Namul. On the other hand, Spinach Namul had the preference up to 4.8% of the Namul. 5. The overall taste of cooked Namul was considered to be the test in the salt concentrations 1.223%∼l.513%, while that of raw Namul was considered to be best in 1.183%∼1.373% of salt concentration. 6. According to the sensory evaluation, there was a tendency that the overall taste of Namul is consistent with the preferance of saltiness in Namul.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.327-335
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.334-340
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• 2011

Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile basic nitrogen content and pH were the lowest. Based on the amino-N content, squid with 10% koji fermented for 10 days was selected for further analyses. The inosine and glutamic acid contents of the fermented squid were highest innucleotide composition, their related compounds, and free amino acids, respectively. The $IC_{50}$ values of the fermented squid on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and ${\alpha}$-glucosidase inhibitory activities were 6.20 and 4.41 mg/mL, respectively. Based on the results of a sensory evaluation, the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, cowmeat, and fisheries seasonings.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.159-165
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• 2006

Changes of pH, acidity, pretense activity and microorganism on Korean traditional seasonings using soy sauce (T1), red pepper paste (T2) and soybean paste (T3) were investigated during storage at $1{\pm}1^{\circ}C$ for 21 days. The pH and pretense activity of soybean paste were significantly (p<0.05) higher compared to those for soy sauce and red pepper paste during storage. The acidity of red pepper paste were significantly (p<0.05) higher compared to those for soy sauce and soybean paste at 1, 7 and 14 days of storage. The total plate counts and Lactobacilli spp. of soy sauce were significantly (p<0.05) lower compared to those for soybean paste and red pepper paste during storage. The Escherichia coli of red pepper paste and soybean paste were not detected during storage.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.297-306
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• 2000

In order to examine the relationship between the number of different foods consumed and nutrient intake, one-day food consumption were surveyed by 24-hour recall from a sample of 287 individuals(20-49 years) living in Daejon City. The number of consumed food items did not include seasonings except red pepper power, sugar, oil, and soybean paste when used in large amounts(DVS). The number, including all seasonings except salt and vinegar(DVSS), was also counted. Of the total subjects, 43.6%(DVS) or 39.0%(DVSS) consumed 18-23 daily different foods with an average of 20.2 or 22.9, respectively. As the DVS increased, daily intakes of total foods and most food groups were elevated. Cereals however were not changed and eggs were decreased with increasing DVS. Energy and nutrient intakes and their mean adequacy ratio(MAR) and index of nutritional quality(INQ) also show positive correlations with DVS. MAR equal to or greater than($\geq$) 0.75 was taken as a cut-off point for nutritional adequacy. In that case, the mean INQ was shown to be $\geq$1. MRI(10) for energy and 9 nutrients and MAR(3) for Ca, vitamin A, and riboflavin were estimated. Form a regression analysis, when MAR(10) was 0.75, the DVS and DVSS were assumed to be 19.6 and 22.2, respectively. And when MAR(3) was 0.75, the DVS and DVSS were assumed to be 31.6 and 34.6, respectively. However the subjects whose MAR(3) was 0.75(0.7-0.8) 23.8(DVS) or 26.6(DVSS) different foods in average, and their mean intakes of energy and all nutrients, except vitamin A, were ranged at 85-100% of the RDA. Of the 74 subjects who consumed DVS$\geq$24, 24 to 42 numbers took 〈75% RDA of Fe, Ca, riboflavin, and vitamin A. And five of 7 who consumed DVS$\geq$32 took $\geq$125%RDA of protein, which showed concerns of overnutrition in case of DVS$\geq$32. Form the above results it could be suggested that a daily intake of 24-32(or 28) of DVS or 27-35(or 31) of DVSS was recommendable for an optimal nutritional of all nutrients if the variety of food groups and sufficient intake of vitamin A and calcium were emphasized together.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.39-48
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• 2005

Outside muscle of pork ham were cut to cube(7 $\times$ 10 $\times$2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned samples were fermented by fill into plastic box at 0 $\pm$ 1 $^{\circ}C$ for 10 days. And then, the fermented meat from each pack was vacuum-packaged and stored at 0 $\pm$ 1 $^{\circ}C$ for up to 9 weeks. pH and shear force were decreased during storage periods in all treatment groups and WHC was decreased with storage in T2. The saccarinity of T1 was increased and salinity increased during storage in all treatment groups. pH of T2 was increased than that of other treatments, while decreased saccarinity and shear force of in T2. The salinity were higher in the order of T1 > T2 > T3. Volatile basic nitrogen (VBN) value were increased with storage in all treatment groups. Thiobarbituric acid reactive substances (TSARS) value of Tl was increased with storage while it was decreased T2. Thiobarbituric acid reactive substances(TSARS) value was higher in the order of T1 > T3 > T2 at 9weeks of storage. Surface meat L' values of T1 was increased with storage and T3 decreased with storage whereas, surface meat a' values of T1 was decreased with storage, and T2 was increased with storage. Surface meat b' values of T3 was decreased with storage. Escherichia coli were decreased during storage periods in all treatment groups.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Journal of Korean Society on Water Environment
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• v.23 no.3
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• pp.391-396
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• 2007

Dry washing by air and sand to clean dishes was investigated for establishing a dry washing process in a kitchen. Thirty seasonings and foods as dirt markers and fourteen kinds of dishes were used for the experiment, and washing efficiency was evaluated by COD-MN (mg/L). It was found that air dry washing effectively reduced COD-MN of some dirt markers but not effective at all to some dirt markers. It could be also said that dirt markers would not be completely removed by air dry washing. The shape of dishes also affected COD-MN reduction by air dry washing. Sand dry washing showed excellent efficiency on COD-MN reduction. Combination of air and sand dry washing may be necessary to make a dish dry washing system which is completely independent from water.