The purpose of this study was to survey the various kinds of cooked beef products focusing on Sukyuk (boiled beef) and Pyunyuk (boiled beef slice) recorded on the historical literatures written from 1670 to 1945. Sukyuk and Pyunyuk were recorded 45 times in the references and could be classified into 11 groups based on major ingredients such as fresh meat, tough meat, rotten meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tung. Twenty two cooking methods were described on the records. Sukyuk and Pyunyuk based on fresh meat were described the most frequently. Pyunyuk based on head was described late in 18th centuries, but its recipe could not be found in any records and that of internal organs and tung were presented late in 18th centuries and early in 19th centuries, respectively. The major ingredients of Sukyuk and Pyunyuk were lean meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tongue Mulberry seed, fragment of roof tile and other sub-ingredients were used for softening or deodorizing the off flavor of the products.

The purpose of this study was to survey the various kinds of cooked beef products focusing on 'Chim' (a steamed beef products) through historical literatures written from 1670 to 1945 in korea. 'Chim' was recorded 25 times in the references and could be classified to 5 groups based on major ingredients such as stomach, intestine, lean meat, tail and ribs. Among the eleven cooked products of 'Chim', 'Kalbi-chim' (a steamed ribs) was recorded most frequently and 'Sundae-chim' (sausage-like product) was the next. Though 'Kalbi-chim' has been used untill present day but 'Sundae-chim' was disappeared in the early 19th centuries. Ribs were most popular ingredient among the major ingredients such as stomach, intestines, lean meat, tail, feet and ribs. Twenty one kinds of subingredients including pheasant meat, blood clot and flour were used for 'Chim'. Decorating ingredients such as roasted sesame power, pine nut and thin-layer fried eggs and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and sesame oil were used for 'Chim'.

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.

The purpose of this paper is to survey various recipes of the roasted beef with twenty three classical cookboods written before 1943. The roasted beefis found total 32 times in the literature which can be classified into seven groups such as the roasted rib, roasted foot, roasted tail, roasted heart, roasted gall, roasted kidney and roasted fresh meat. The most frequent one is the roasted rib appearing eight times and the next is the roasted sliced beef with seasoning appearing seven. This proves that the those recipes have been the most favorite ones to Korean people for a long time. The roasted rib has been found since the middle of the 17th century, but the process of roasting ribs again with seasoning after three successions of dipping shortly into cold water in the midst of roast wasz disappeared. The roasted sliced beef with seasoning originated since the late 18th century, and the roasted beef with salt since the early 19th century which has been inherited as the roasted raw upper part of roasted beef recipes have been continued until today in the similar manner. Generally the roasted meat with bones and the roasted internal organs started in 1766 earlier than the roasted fresh meat by a century. The main ingredients were rib, foot, tail, heart, gall, kidney, fresh meat and knee bone, and the seasonings were mixtures of scallion stalk, garlic, pepper, oil, soy sauce and sesame seed powder. And peculiarly salted shrimp, pear juice, ginger were added to seasonings and pine nut powder was used as decorating ingredient.

본 실험은 0일, 15일, 30일, 45일 냉동 저장 기간에 따라 닭의 가슴살과 다리 살로 패스트 푸드와 가정에서 많이 이용하고 있는 조리법중 튀김(frying), 전자레인지(microwaving)를 이용, 조리 한 것과 조리후 4일 간 냉장 저장후 재가열한 것을 실험재료로 하였다. 실험하는 동안 지질의 자동 산화를 방지하기 위해 항산화제인 BHT를 첨가했을 때와 첨가하지 않았을 때, malonaldehyde의 농도와 TBA가 그리고 fluorescence의 생성 정도를 측정하여, 냉동 저장과 조리법, 재가열 등이 닭고기의 지질 산화에 미치는 영향에 관한 연구를 한 결과는 다음과 같다. ◁표 삽입▷(원문을 참조 하세요) 지방 함량은 다리살이 가슴살보다 높게 나타났으며, 조리법으로는 튀김조리가 전자레인지 조리보다 높게 나타났다가 저장 0일에서 부터 30일까지는 지방 함량이 증가하다가 45일 저장시는 감소하는 경향을 보였으며, 30일 저장후 재 가열한 시료의 지방 함량이 유의적으로 높았다. BHT무첨가군과 BHT 첨가군 비교시 지방 함량에는 유의적인 차이가 나타나지 않았다. Malonaldehyde의 농도는 전체적으로 증가하는 경향을 보였으며, 부위별로 살펴보면 가슴살이 다리 살보다 다소 높은 함량을 나타내긴 했지만 유의적인 차이는 보이지 않았다. 또, 튀김 조리가 전자레인지 조리보다 높은 malonaldehyde량을 보였으며, 재가열시는 유의적으로 높은 수치의 malonaldehyde의 함량을 나타내었다. BHT무첨가군의 malonaldehyde 농축량이 BHT 첨가군의 malonaldehyde량 보다 약 40%이상 증가함을 보였다. TBA가는 저장기간 동안 전체적으로 증가하였으며, 다리살이 가슴살보다 다소 높은 수치를 보였다. 조리법별로 살펴보면 튀김 조리시 TBA가가 전자레인지조리시보다 높게 나타났다. BHT첨가군, 무첨가군 모두 재가열시 높은 TBA가를 보였다 2차지질산화물인 형광물질은 저장기간에 따라 점진적으로 증가세를 보였으며, 가슴살의 수치가 다리살보다 유의적으로 높게 나타났다. 특히 재가열시에는 재가열 전보다 배 이상의 급격한 증가세를 보였다. ◁표 삽입▷(원문을 참조 하세요) 이상의 결과로 보아 냉동 저장 동안 지질의 자동 산화는 계속 진행되고 있고, 특히 반복된 열처리와, 불포화 지방산 함량이 많은 부위가 유의적인 산화를 보였다. 항산화제인 BHT 무첨가군이 BHT 첨가군보다 높은 산화가 일어나는 것을 보았을 때 식품내에서의 항산화작용에 관한 연구가 계속적으로 필요하다고 본다.

This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.

This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at 15℃ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at -18℃ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at 18℃ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.

1943년 이전의 문헌을 통하여 우리나라 쇠고기 「포(脯)」의 종류와 조리법, 조리법의 변천에 대하여 고찰하였다. 쇠고기포는 조리법의 빈도 면에서 42회(12.2%)로 1위이고, 연대적으로도 가장 오래된 조리법이다. 옛 문헌에 기록된 쇠고기포의 종류는 산포(散脯), 편포(片脯), 약포(藥脯), 장포(醬脯) 등이 있었다. 조리법과 모양에 따라 세분하면 9종류로 산포, 편포에는 다식모양, 네모진 모양, 대추모양의 작은 모양의 편포와 참기(塹機)모양, 반원주(半圓株)모양의 큰 덩어리 모양의 편포가 있고 약포에는 다져서 만든 약포와 얇게 저며서 만든 약포, 장포 등이 있다. 기록된 빈도면에서는 편포가 가장 많고 다음이 약포이며 산포, 장포의 순이다. 16세기 후반 처음에는 "고기 말리고 오래 두는 법"으로 기록되었으나 18C말부터는 포(脯)로 표현되어 일관성있게 19세기까지 포(脯)로 기록되어 있다. 17-18세기의 기록된 조리법이 거의 19세기까지 큰 변화 없이 같은 내용으로 이어지고는 있으나 더러는 만드는 과정에서 시간과 정성이 많이 드는 옛 것은 사라지고, 현대로 오면서 간편화되고 있다. 쇠고기포에 사용한 주재료는 모두 힘줄과 기름기를 없이한 쇠고기이고 부재료로 꿩을 19C중엽까지 4 문헌에서만 이용하였다. 양념은 19종이며 그 중 많이 이용된 것은 소금, 참기름, 후추, 간장의 순이고, 보통 육류에 사용하는 갖은 양념(간장, 후추, 참기름, 설탕, 깨소금, 파, 마늘)중에서 가장 적게 쓰인 것은 마늘이다. 고명은 3종이며 주로 잣가루를 이용하였고, 찍어 먹는 양념장은 진장과 초장이었다.

1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

This study is to examine the origin of Andong sikhe and to introduce the making process of it. The following facts are found after consulting literature and doing field-work to find out the origin of Andong sikhe. Andong sikhe is a kind of so-sikhe develolped as a sweet beverage, the making process of which is to ferment the mixture of boiled rice, radish slices, and red pepper extract with malt liquid. So-sikhe is made by fermenting with malt the mixture of boiled rice, radish slices, red pepper powder and flavorings such as a shallot, a garlic and salt, and o-sikhe is made by adding fish to the ingredients used to make so-sikhe. So-sikhe is distributed on the coastal areas of the East Sea and the inland areas adjacent to them as o-sikhe is. It is presumed that so-sikhe was introduced to Korea by the same way as o-sikhe was introduced eastward from the regions around Thailand by sea. It is also presumed that Andong sikhe has been developed into its present type after the second half of the 18th century when red pepper was introduced to Korea and then widely used.

This study was performed to investigate the effects of different cooking methods (boiling, roasting, stir-frying, and deep-frying) on folate retention in 6 kinds of mushrooms (Beech-, button-, Juda’s ear-, oak-, oyster-, and winter-mushrooms) frequently consumed in Korea. In order to assure reliability of analytical data, trienzyme extraction-L casei method was verified and analytical quality control was also evaluated. Folate contents of mushrooms varied by 6.04-64.82 g/100 g depending on the type of mushrooms. and were significantly affected by cooking methods. Depending on cooking methods, folate contents of mushrooms decreased by 22-48%, 2-31%, and 17-56% for Juda’s ear-, oak- and oyster-mushrooms, respectively, while 17-90% of folate was increased in Beech mushroom. Overall, the largest weight loss was found in boiled mushrooms, but the lowest one in deep-fried samples. True folate retention rates considering processing factor were less than 100% for all cooked mushrooms except for Beech samples. Overall, folate loss was the largest by boiling with water but the smallest by deep-frying. Both accuracy and precision of trienzyme extraction-L-casei method were excellent based on a recovery close to 100% and coefficient variations less than 3%. Quality control chart of folate analysis (n=26) obtained during the entire study and an international proficiency test (z-score=-0.5) showed that trienzyme extraction-L casei method is reliable enough for production of national folate database.

전통식품인 콩나물의 고부가가치화를 위한 우량 나물콩 품종 육성의 기초 자료를 제공하고자 시판 콩나물 및 특성이 다른 5종의 장려품종 나물콩으로 재배한 콩나물의 일반성분 특성을 분석하였다. 시중에 판매되고 있는 콩나물 3종을 구입하여 생콩나물과 콩나물 무침의 일반적 특성을 비교한 결과, 생콩나물과 콩나물 무침 의 수분함량은 각각 88.0～ 89.9%, 87.6～89.1%, 탄수화물 함량은 2.6～2.9%, 2.0～3.2%, 단백질 함량은 4.6～ 5.4%, 5.1～5.5%, 지방함량은 2.0～2.4%, 2.8～3.1%, 회분함량은 각각 0.8～0.9%이었으며, 대체로 콩나물 무침 은 생콩나물에 비해 지방 함량이 높았으나 다른 성분은 차이가 없었다. 콩나물국 조리시 콩나물국의 건더기는 생콩나물에 비해 수분 함량은 높았고, 탄수화물 함량과 단백질 함량은 낮았다. 한편, 나물콩 장려품종 5종을 사용하여 콩나물을 재배한 후 일반성분 함량을 분석하였는데 재료는 생콩나물과 데친 콩나물로 나누었으며, 또한 콩나물을 자엽과 배축으로 구분하여 함량을 분석하였다. 생콩나물과 데친 콩나물의 성분 함량은 품종간 모두 큰 차이가 없었으며, 자엽과 배축으로 나누어 분석한 결과도 같은 경향이었다. 다만 생콩나물의 단백질 함량이 데친 콩나물에 비해 높은 경향이었다.