• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.149-154
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• 2005

The objective of this research was to estimate the shelf-life of 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang, and Seolleongtang), under an accelerated experiment, based on the changes in the selected physico-chemical, microbiological and sensory characteristics. The 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang and Seolleongtang) were 1.sated at $121^{\circ}C$ for 30 min. and the shelf life was evaluatedthrough accelerated experiment, based on tile changes in the physico-chemical, microbiological and sensory characteristics. No viable cells were detected in any of the treatments and no significant differences were shown in pH, TBA and Hunter's color values for 3 weeks at $37^{\circ}C$. The periods found to be acceptable by sensory evaluation were 1 days for Yukkaejang and Kalbitang, 14 days for Sagol-woogeojitang, and 21 days for Seolleongtang. For an assumed $Q_10$ value of 2.5, shelf-life was predicted as 109 days for Yukkaejang and Kalbitang, 219 days for Sagol-woogeojitang, an d 328 days for Seolleongtang at $5^{\circ}C$, suggesting that these 4 kinds of Korean soup are suitable for commercial distribution.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.406-415
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• 2005

To evaluate the storage characteristics of Korean soups for the utilization of the Ready-Prepared Foodservice System, Yukkaejang(spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang(beef short-ribs soup) and Seolleongtang(beef and bone soup) were prepared and their physico-chemical characteristics were investigated according to storage time and temperature$(4^{\circ}\;to\;20^{\circ}C)$ through analysis of pH, TBA values, Hunter color values, microbial counts, and sensory evaluation. No significant difference in pH was shown among the 4 kinds of soup while TBA values were significantly increased with storage time and temperature. Hunter color values(L, a and b values) of the Korean soups were significantly increased except Yukkaejang. In the sensory evaluation, appearance, color, flavor, taste, texture and overall acceptability of the soups decreased significantly with increasing storage time and temperature. Through correlation analysis between quality factors of treatments stored at $4^{\circ}$, the overall acceptability in Yukkaejang and Seolleongtang showed significant positive correlation with appearance, color, flavor and texture. The evaluated shelf-life of all four Korean soups was within 3 days at $10^{\circ}$, suggesting that Korean soups are applicable to ready-prepared foodservice system.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.235-246
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• 2004

The objective of this study was to standardize recipes for large quantity production for Korean foods such as Yukkaejang (spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang (beef short-ribs soup) and Seolleongtang (beef and bone soup). We examined the ingredients and the amounts in recipes that were used by 3 groups such as foodservice management companies, commercial restaurants and cookbooks. We analyzed cooking methods from 5 foodservice management companies, 3 commercial restaurants and 2 kinds of cookbooks. Each soup that was made by a standardized recipe was evaluated by consumer sensory panels. The total yield volume and portions for 100 persons were determined as well as ingredients, weights and methods. The standardized recipes were as followed; yield volume after cooking was 38-40kg, optimum service temperature was 78-82$^{\circ}C$, preparation time was 4-16 hours for 100 persons, and one portion was 380-400g, and we recorded the weight of foods and methods, as well as reference and garnishes. We expect that the standardized recipes for large quantity production will be necessary for use by cooks as well as by food preparation in foodservice institutions.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.422-429
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• 1998

The content of zinc and copper were analyzed and compared for five favorite traditional Korean dishes. The purpose of the research was to substantiate traditional Korean foods, which are good sources of these two minerals, to emphasize the importance of the minerals and to improve nutritional conditions. Foods were collected from institutional food services and Korean restaurants. The result of the analysis of the minerals are listed below. 1. When the survey was done on the preference and the frequency of intake of 106 Korean traditional dishes, the most popular food item was soybean paste stew (doenjangchigae); the second, barbecued beef (pulgogi): the third, cooked rice with assorted vegetables (pibimpap): the fourth, grilled fishes : the fifth, spicy beef vegetable soup (yukkaejang). The frequency of intake of eating these dishes was also very high. 2. The average one serving portion of each of the five dishes from institutional food services and Korean restaurants are as follows. The average one serving size of cooked rice with assorted vegetables of the two systems were 451.2g and 403.0g; spicy beef vegetable soup, 379.3g and 512.3g; soybean paste stew, 292.0g and 278.8g; barbecued beef, 76.1g and 202.5g: grilled croaker(chogi, fish), 47.5g and 36.5g, and grilled spanish mackerel(samchi, fish), 60.0g and 250.0g. The differences of the average one serving portion between the two systems were very significant. 3. The total average zinc content of each of the five dishes from the two different systems were analyzed. The zinc content of cooked rice ith assorted vegetables from institutional food services was 4.3mg and that from Korean restaurants was 2.9mg; spicy beef vegetable soup, 1. 7mg and 3.2mg: sybean pste stew, 1.4mg and 1.6mg: barbecued beef, 1.9mg and 4.3mg; grilled croaker, 0.5mg and 0.4mg; grilled spanish mackerel, 0.8mg and 2.7mg. The difference between the average of total zinc content of two systems were not statistically significant. 4. The average total copper content of each item from the two different systems were compared. The average total copper content of barbecued beef from institutional food services was 692.4$\mu\textrm{g}$ and that from Korean restaurants was 502.5$\mu\textrm{g}$. The value of the institutional food services system was significantly higher(p＜0.05). Spicy beef vegetable soup, 161.1$\mu\textrm{g}$ and 208.3$\mu\textrm{g}$: soybean paste soup, 290.5$\mu\textrm{g}$ and 308.5$\mu\textrm{g}$; barbecued beef, 217.7$\mu\textrm{g}$ and 339.l$\mu\textrm{g}$: grilled croaker, 51.7$\mu\textrm{g}$ and 44.l$\mu\textrm{g}$; grilled spanish mackerel, 92.0$\mu\textrm{g}$ and 265.2$\mu\textrm{g}$. The difference of the two systems was not significant. 5. The zinc contents per 100g each of five traditional Korean dishes were barbecued beef, 2.2mg, grilled spanish mackerel, 1.2mg, grilled croaker, 1.1mg, cooked rice with assorted vegetables, 0.8mg, soybean paste stew, 0.6mg, spicy beef vegetable soup, 0.5mg. The copper contents were; barbecued beef, 203.0$\mu\textrm{g}$, cooked rice with assorted vegetables, 138.7$\mu\textrm{g}$, grilled spanish mackerel, 137.9$\mu\textrm{g}$, grilled croaker, 119.l$\mu\textrm{g}$, soybean paste stew, 105.l$\mu\textrm{g}$, spicy beef vegetable soup, 40.5$\mu\textrm{g}$.