PURPOSES : The purpose of this study was to evaluate the newly developed Guss mastic asphalt mixtures, called EQ-mastic asphalt mixtures, which contain melted additives for decreasing cooking time. METHODS : A series of experiments were performed to investigate the effectiveness of the melted additives in EQ-mastic asphalt mixtures. Both the existing Guss mastic asphalt mixture and the EQ-mastic asphalt mixture were produced with the same amounts of asphalt binders, aggregates, and fillers, but the existing Guss mastic asphalt mixture contained 3% Trinidad lake asphalt (TLA). The EQ-mastic asphalt mixture contained 3% of additives, including TLA and polyolefin. The physical material performances of both mastic asphalt mixtures were obtained by conducting the Luer fluidity test, penetration test, dynamic stability test, and low-temperature bending test. The results of the tests for the existing Guss mastic and EQ-mastic asphalt mixtures were compared. RESULTS : The fluidity, penetration, dynamic stability, and low-temperature bending strains of both the existing Guss mastic and EQmastic asphalt mixtures all satisfied the standard values provided in the production and construction guides of the Guss mastic asphalt pavement. CONCLUSIONS : When melted additives containing polyolefin are used in the production of Guss mastic asphalt mixtures, the cooking time decreases, so that the corresponding energy consumption and asphalt fume amount can be reduced. Therefore, an EQ-mastic asphalt mixture is proposed for use as an eco-friendly pavement material.

The purpose of this study was to investigate the sensory properties and consumer preference of Korean menu for different cooking water. Mineral water (MW) and bottled water (BW) were used as cooking water. Sensory attributes were derived by qualitative evaluation, and preference tests were conducted using the duo-trio test and 9 point likert scale. Mechanic properties were also evaluated. For the sensory attribute, properties such as tough, greasy, glossy, salty were derived when cooked with MW. For consumer preference, overall taste, aftertaste, and degree of sticky of bap were significantly higher in MW than in BW (p<0.05). The preference for the rich flavor of sagol broth (p<0.05) was significantly higher in MW than in BW. Preference for taste and flavor of omija-hwachae was higher than BW (p<0.01). In the mechanical properties test, food material boiled with MW showed higher property for cohesiveness and gumminess (p<0.05). In conclusion, cooking water with high calcium and magnesium content has been evaluated to enhance the palatability of Korean menus such as bap and sagol broth, and thus it is considered that various Korean menus can be applied. This suggests that dietary calcium and magnesium intake can be increased by using cooking water with a high calcium and magnesium content.

The cooking-generated particles are major indoor sources of air pollution. Recently, the performance of the range hood is focused on particle removal performance. Range hood with an auxiliary air supply system can improve the fine and ultrafine particles removal efficiency by making a supply air during cooking activities. The particles were measured in the experimental building by varying ventilation types. Only operating range hood during the cooking activities was not enough to reduce the cooking-generated particles. Despite operating range hood systems, fine and ultrafine particle concentrations were maintained when cooking was finished. The range hood with a make-up air supply system can reduce the indoor particle concentration below background conditions when those systems were operated after cooking. In this study, the assessment of cooking-generated particle removal efficiency of the range hood with an auxiliary air supply system was conducted. The removal efficiency of ultrafine particles showed trends similar to the removal efficiency of fine particles.

The purpose of this study was to compare differences in the main food components of quinoa (Chenopodium quinoa Willd.) cultivated in Hongcheon after steaming, boiling, and roasting. Among the general components, crude protein, fat, and ash content were the highest in raw quinoa. Dry matter and carbohydrate content was the highest in steamed quinoa, while total dietary fiber content was highest in roasted quinoa. Total amino acid contents were the highest in boiled quinoa and lowest in steamed quinoa. Fatty acid content was highest in raw quinoa and lowest in boiled quinoa. The mineral (calcium, potassium, and phosphorus) and vitamin content was most enriched in raw quinoa, while iron, magnesium, zinc, and manganese were highest in boiled quinoa. For free sugars, the fructose and sucrose levels were highest in raw quinoa, while glucose level was highest in roasted quinoa. The water-soluble vitamin and free sugar contents were lowest in boiled quinoa. In summary, nutritional levels of vitamins vulnerable to heat and unsaturated fatty acids decreased after cooking with heat, while those of amino acids and saturated fatty acids increased after cooking with heat, although there were variables based on different cooking methods.

This study is carried out on the structural improvement of military mobile kitchen trailer for the betterment of fighting power by serving meals to solider in right time. To recognize the real problems of field kitchen trailer, the heat transfers from burner for soup cooker were compared with each other. By the test, the necessity of improvement was deduced. To examine the cause of cooking time, it was determined by the characteristic diagram. Based on the cause, there are two types of kitchen trailer's burner structures. To verify the improved structures, it was carried out for the performance test. As the results, the time did not become longer and the temperature rising rate per minute increased. This study is expected to be devoted to the future improvement of military mobile kitchen trailer.

This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p ＜0.0001) moisture and protein contents were observed in OCP compared to SC. Fat content of OCP was lower (p＜0.0001) than SC. There was no significant difference in CIE color values between SC and OCP. The pH and lipid oxidation values of OCP were lower (p＜0.0001 and p＜0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p＜0.0001) than SC. Crispiness by sensory panel was higher (p＜0.0001) in OCP than SC. The results showed that the oven cooking type pork cutlet added probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.

In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling (100℃, 14 min), steaming (100℃, 20 min), sous vide (75℃, 80 min), sous-vide (95℃, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide 75℃ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide 95℃ method was the lowest at －0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as ‘beef.’ Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

목적 : 본 연구는 시설에 거주하는 지적장애 청소년을 대상으로 요리활동을 통한 작업기반 중재가 주의집중력에 미치는 효과를 연구한 사례연구이다. 연구방법 : 대상자들은 시설에 거주하는 지적장애 1급 진단을 받은 여성 3인이었다. 중재프로그램인 요리활동은 주1회 회기 당 50분씩 총 8회기를 실시하였다. 요리활동에 대한 작업치료는 대상자들이 좋아하는 요리를 직접 만드는 것으로 구성하였다. 대상자들의 주의집중력은 자리이탈, 불필요한 말하기, 지시를 따르지 않기, 다른 것에 관심보이기의 총 4개 항목에 대해 조작적으로 정의하여 측정하였고, 매 회기 활동에 참여하는 동안 측정하였다. 결과 : 본 연구 결과 대상자 3인 모두 주의집중력 관련 항목들이 향상되었고 긍정적 정서 및 사회적 상호작용도 향상되는 모습이 관찰되었다. 결론 : 흥미와 관심을 유도할 수 있는 요리활동의 참여를 통한 작업기반 중재가 대상자들의 주의집중력을 향상시키는 것으로 나타났으며 주의집중력 외에 긍정적 정서표현 및 사회적 상호작용 행동이 증가하여, 의미 있는 활동의 참여를 통한 중재가 지적장애 대상자들의 주의집중력 및 적응행동에 긍정적인 영향을 미친다는 것을 확인할 수 있었다.

식감과 기능성이 우수한 혼합잡곡의 혼합비율 설정을 위해 보리, 검정콩, 팥, 조, 기장, 수수, 찹쌀 등을 혼합하여 취반전후의 품질 및 이화학 특성을 조사하였다. 아밀로그램 특성은 혼합잡곡 처리구별로 유의적인 차이를 보였으며, 쌀에 혼합할 경우, 잡곡에 비해 최고점도, 최저점도, 강하점도 및 최종점도는 증가하는 경향을 보였다. 쌀을 혼합하지 않은 잡곡과 쌀을 70% 혼합한 잡곡의 수분결합력은 105.32~136.05 및 111.93~127.87%, 용해도는 각각 15.85~25.21 및 4.90~23.89%, 팽윤력은 각각 19.41~22.13 및 19.01~24.29%로 혼합잡곡 처리구별로 유의적인 차이를 보였다. 혼합잡곡을 일반밥솥으로 취반한 밥의 명도, 적색도 및 황색도는 각각 47.62~64.89, 0.83~3.54 및 3.33~8.11이었고, 압력밥솥으로 취반한 혼합잡곡밥은 각각 42.14~59.52, 1.40~4.22 및 3.93~7.32로 혼합잡곡 처리구별로 색도는 유의적인 차이를 보이는 것으로 나타났다. 일반밥솥으로 취반한 혼합잡곡밥의 경도, 탄력, 부착성 및 찰기는 각각 102.2~157.0, 55.1~83.3, 19.3~33.2 및 34.9~50.9, 압력밥솥으로 취반한 혼합잡곡밥은 각각 57.2~119.2, 37.9~ 63.9, 21.4~40.7 및 44.3~72.0으로 혼합잡곡 처리구별로 조직감은 유의적인 차이를 보였으며, 전체적으로 백미밥에 비해 경도와 탄력은 증가, 부착성과 찰기는 감소하는 경향을 보였다. 취반 전 혼합잡곡과 일반 및 압력밥솥으로 취반한 혼합잡곡밥의 총 폴리페놀 함량은 각각 4.46~5.16, 0.58~0.93 및 0.65~0.96 mg GAE/g, 총 플라보노이드 함량은 각각 250.74~ 548.89, 129.26~207.04 및 127.41~218.15 μg CE/g으로 나타났다. DPPH radical 소거활성은 각각 79.25~181.61, 22.07~53.64 및 7.51~39.97 mg TE/100 g, ABTS radical 소거활성은 각각 203.25~328.24, 47.28~84.94 및 58.27~99.51 mg TE/100 g으로 잡곡류의 혼합비율에 따라 유의적인 차이를 보였다. 이상의 결과, 취반방법에 따라 페놀 화합물 함량과 radical 소거활성을 차이를 보여 취반방법에 따라 잡곡의 종류를 달리할 필요가 있을 것으로 생각된다.

본 연구는 유기농 호박 재배시 문제가 되는 흰가루병을 효과적으로 방제하기 위한 난황유 플러스와 pH교정황토유황합제의 처리기술을 개발하고자 하였다. 50개 호박 품종을 이용하여 흰가루병, 역병, 시들음병에 대한 병저항성 정도를 검정한 결과, 공시한 대부분의 품종은 흰가루병에 대해 감수성으로 나타났다. 덩굴쪼김병에 대하여 저항성을 보이는 품종은 FR계통의 대목품종 8개였다.역병에 대해서는 대부분 감수성을 나타내었으며, 3개(SP12, SP45, SP48)의 품종만이 중도 저항성을 보였다. 유기농 호박흰가루병을 방제하기 위해서는 0.3% COY(cooking oil and egg yolk mixture)보다 0.3% COY plus (cooking oil and egg yolk mixture plus 0.2% soluble CuSO4)나 1.0% PLS(pH adjusted loess sulfurmixture)를 사용하는 것이 흰가루병의 방제 지속 기간이 길고 효과적이었다. 또한 유기농 호박농가에서 0.3% COY plus나 1.0% PLS를 단독으로 처리할 경우 1주나 2주 간격으로 처리하는 것이 흰가루병 방제에 가장 효과적이며 0.3% COY plus나 1.0% PLS를 조합으로 처리할 경우 3주 간격으로 처리할 경우 흰가루병 방제 효과가 우수하였다. 따라서 0.3% 난황 유플러스(COY plus)나 1.0% pH교정황토유황합제(PLS)를 조합으로 처리할 경우 흰가루병 방제 효과가 우수하여 방제 비용을 절감하여 매우 경제적일 것으로 생각한다.

본 연구는 유아의 요리활동을 통하여 재료의 물리적인 변화를 즐겁게 관찰하여 체험함으로써 얻어지는 다양한 개념 학습에 대한 내용을 연구하였다. 이는 요리가 단순히 먹기 위한 활동이 아닌 과정 자체를 유아들이 즐기는 시간이 되고, 결과를 예측하고 추론하는 과정을 통해서 과학적이고 합리적인 사고의 과정을 경험하는 시간이 되었다. 유아들의 선 경험이 활동 전 다양한 예측을 하게하고 자신의 생각이 다양한 요리활동을 통해 검증이 되었을 때 기쁨을 느끼고, 다른 결과로 보여 질 때 새로운 경험적 개념의 변화를 가능하게 하였다.

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ≥37 content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (≥46%). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

송국리문화의 핵심적 요소인 송국리형주거지는 알려진 바와 같이 내부시설로서 爐가 확인되지 않는 매우 특이한 주거형태이다. 이러한 노부재에 대한 의견은 구체적인 형태는 알 수 없지만 노가 존재하였다는 ‘노존재설’과 노가 주거지시설에서 사라지거나 야외로 이동했다고 보는 ‘노부재설’로 크게 나누어 진다. 필자는 후자의 입장에서 송국리형주거지의 발생으로 대표되는 송국리문화의 발생 원인으로는 청동 기시대 기원전 10세기 이후 중기 한랭화라는 기후변화와 관련성이 있는 것으로 판단한다. 기온의 하강은 생계에 있어서는 농경에 대한 집중력을 높이고, 생활에 있어서는 주거규모를 축소함과 동시에 주거지 내부의 노를 외부로 이동하는 대신 공동취사를 통해 조직의 효율성을 높이려 했다. 상대적으로 잔존상태가 양호한 영남지방 충적지취락의 사례로 살펴볼 때, 노는 주거와 일대일이 아닌 공동취사를 위한 일정한 곳에 밀집된 방식으로 운영하였음이 그 증거이다. 이렇게 주거내 노를 제거한 상태에서 겨울 추위에 대한 대비로 일부지역의 경우 주거지의 깊이를 깊게 하는 방식으로 해결하려 한 행위도 확인된다. 청동기시대 중기 송국리문화라는 새로운 문화가 출현하게 된 배경에는 기후변화라는 현실적인 환경적 변화가 직면하여 당시인들은 주거 내부에서 노를 과감하게 외부로 이동시킨 송국리형주거로서 위기를 극복하려고 하였다.

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

This study was conducted to examine the 2nd broadcasting cooking program of Gyeongseong Radio from April 26th 1933, when the 2nd broadcasting for Koreans started, to December 1941. From its opening date, there were continuously regular cooking programs such as ‘Recipes’ and introducing ‘Japchae’. Analysis of names broadcasted in cooking programs included a total of 452 foods (328 types); specifically, 332 Korean foods, 71 Western foods, 24 Japanese foods, 18 Chinese foods, and seven other foods. Korean foods included 35 staple foods, 223 side dishes, 64 deserts, and 11 sauces. Western foods included seven soups, 25 main dishes, and 25 deserts. Main dishes included many deep-fried dishes, while diverse types of desserts were also introduced. In the case of Japanese food, there were many foods combined with Western food. Chinese food included many types of dumplings and fried rice, as well as many dishes using pork. Among people broadcasting cooking programs, there were 11 whose names were shown in the schedule, all of whom were recognized as the best cooking specialists and educators of the time.