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유기산 첨가가 닭뼈(대퇴골) 스톡(stock)에 용출되는 무기질량에 미치는 영향
이승언,南出隆久,大谷貴美子,최석현,한재숙 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5
The focus of this study was the influence of organic acids such as acetic, citric and malic acid on the dissolution of calcium (Ca), magnesium (Mg), and phosphorus (P) on chicken thigh bone. As the concentration (0, 0.5, 1, 2, 4%) of acetic, citric, and malic acid increased, the resultant contents of calcium, magnesium, and phosphorus were higher than that of the control. When the boiling time (2, 4, 6, 8, 12 hours) was increased, dissolved amounts of several minerals from the chicken thigh bone increased- Calcium dissolved the most when chicken stock was boiled for 12 hours with 4% of malic acid added. In addition to minerals, amino acids and proteins were further extracted by adding organic acids. The soup stock, which contains minerals such as calcium, can be obtained by boiling the chicken thigh bone for 12 hours with an organic acid.
산성조미료와 조리시간이 소뼈의 무기질 용출에 미치는 영향
김명선,한재숙,南出隆久 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4
The effect of boiling with grain vinegar and citric acid on the dissolution of Ca, Mg and P out of beef rib bone during stew preparation was investigated. As the concentration (0, 0.5, 1.0, 2.0%) of grain vinegar and citric acid increased, the amount of Ca. Mg and P dissolved out of the rib bone increased compared with the control. The increase in boiling time(1, 2, 4, 8, 12 hour) also showed the same result. Between the two acid condiments citric acid extracted more Ca, Mg, P compared with the grain vinegar at the same concentration. The pH of the rib bone stew added with the acid condiments increased gradually during the boiling process. In sensory evaluation, the rib bone stew boiled for 12 hours with 2% grain vinegar was highly evaluated compared to the stew prepared with citric acid.
김명선,한재숙,南出隆久 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4
Effect on iron dissolution from iron sauce pans treated with the acetic, malic, citric acid and concentration(0, 0.02, 0.04, 0.1, 0.2, 0.4, 1.0, 2.0, 4.0%) of acidity, boiling times(0, 10, 20, 30, 40, 50, 60 mins.) and temperature(5, 20, 40, 60, 80, 100℃) of acidity solution and in new and used sauce pans was investigated. As acetic acid concentration increases, iron content has increased. Iron dissolution concentration from iron sauce pan for boiling in malic acid increased more than that of acetic acid and citric acid. At above 60℃, as temperature increases, concentration of iron dissolved from iron sauce pan has increased. As boiling time increases, concentration of iron dissolved from iron sauce pan has also increased. Concentration of iron by repeated use has increased. And iron concentration has dissolved in large amount from new pan rather than used pan. Concentration of iron with distilled water by repeated use has increased only slightly. But 1% acetic acid has dissolved in large quantities.
한재숙,최영희,김명선,송주은,南出隆久 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3
Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02, 0.04, 0,1, 0.2, 0.4, 1,0, 2,0, 4.0%), different boiling times (0, 10, 20, 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 100%)were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid, At above 60℃, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.
김영진,최영희,한재숙,한준표,남출융구,김태선,강좌지자,-- 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.1
The purpose of this study was to investigate Japanese perception and preference for Kimchi. A questionnaire survey was conducted on 605 Japanese (male 224, female 381) residing in Kobe, Kyoto, Osaka, Himezi, and Tokyo. Of the respondents, 90.2% have not visited Korea however, 83.3% experienced Korean food. On their first impression of Kimchi, 56.9% answered that it was 'good', and 65.4% answered 'good' for their after taste impression. Total 92.7% of the respondents, answered nationality of kimchi is 'Korea'. The most familiar kimchi is Baechu kimchi, and they preferred the part from white stem of the Chinese cabbage. On their perception of kimchi, 'Kimchi is stamina food' had the highest score of 4.17±1.11 from male and 4.25±0.85 from female, respectively. Their favorite sub-materials were red pepper (37.4%), radishes (33.6%) and garlic (28.4%), and unfavorable sub-materials were anchovy (28.4%) and garlic (16.5%). The most popalar dishes using Kimchi were Kimchi Ramyun (84.0%) and Kimchi Bokumbab (60.7%).
한재숙,이연정,이신정,김정애,南出隆久 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.1
This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute^ and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute^ and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saute^ and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.