• Korean journal of food and cookery science
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• v.3 no.2
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• pp.28-37
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• 1987

The changes of various cooking experiment (gelatinization, swelling, texture, water absorbance) and amino acid, fatty acid composition and the effect of digestibility on glucose examination (in vitro) were investigated at various rice during cooking by using milk. The results are summarized as follows. 1) In the effect of various water-to-rice ratios on the degree of absorbance of rice, Rice (using water) always showed higher absorbance than rice. (using milk) optimum water absorbance time were shown to be 40 minute for rice (using water) and 50 minute for rice (using milk). 2) The degree of gelatinization (D.G) by iodine colorimetric method increased proportionally according to the increase of water-to-rice ratio and rice cooking always showed higher D.G than rice milk cooking. When the same D.G rice milk cooking food required 40~50% higher water-to-rice ratios than rice cooking food. 3) Various rice cooking food, the palatability were best food by rice bean milk cooking food. 4) The main Amino acid composition of using milk rice cooked food were Glutenine, Leusine, Asparagine, Valine, Arginin above 42% of the Total Amino acid. The contents of Lysine and Methionine were 476.50mg, 412.16mg in using Milk rice cooking food. 5) Using rice Milk cooking food ana Rice bean Milk cooking food, rice cooking, rice bean cooking in phosphate Buffer, in vitro Enzymatic glucose were carried out in dialysis bag. During 90 minute of incubation at $37^{\circ}C$, reducing sugar were analyzed from dialysate. Starch digestibility measured from human Saliva, Sali a, Pencreatic Amylase treatment was high in Rice Milk cooking food, Rice bean Milk cooking food and rice cooking food and rice bean cooking food but remarkely low.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.133-137
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• 1997

Bean cooking water was used as a raw material for the production of soy-oligosaccharides. To maximize the yield of the physiologically functional oligosaccharides such as raffinose and stachyose, a fermentation process was introduced to reduce sucrose content. Yeast strains utilizing sucrose, but scarcely affecting the raffinose and stachyose for the growth were initially selected to reduce the sucrose content in the bean cooking water. The selected strains were Saccharomyces cerevisiae ATCC 9763, S. cerevisiae KCTC 7039 and Hansenula anomala KFRI 626. Bean cooking water with 2% inoculation volume of these yeasts was fermented until 48 hrs, respectively. The results of sugar analysis according to the fermentation time showed, bean cooking water treated with S. cerevisiae KCTC 7039 and H. anomala KFRI 626 used almost sucrose without decreasing stachyose for the growth.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.680-686
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• 1997

Ultrafiltration and reverse osmosis were applied to produce soy-oligosaccharides from yeast fermented bean cooking water (BCW). The recovered total sugar by the ultrafiltration of bean cooking water on a cutoff molecular weight membrane of 20,000 and 5,000 was over 80%. The protein was removed up to 38% from the non-fermented BCW, 31% by S. cerevisiae KCTC 7039 and 21% by H. anomala KFRI 626. The recovery of oligosaccharides was above 70%, although fermented or non fermented bean cooking water was different on the recovery of oligosaccharides. The ultrafiltrated BCW was concentrated by reverse osmosis with respect to the volume concentration ratio (VCR). Total solid, total sugar, ash and protein contents increased up to VCR of 3.5 and then levelled off, showing that the optimum VCR was 3.5.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.8-15
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• 1993

We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.678-686
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• 2009

The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.

• Journal of Preventive Medicine and Public Health
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• v.19 no.2 s.20
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• pp.307-313
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• 1986

This study was carried out in order to estimate the residual amount of mercury in soy-bean sprouts in each steps of cooking. Samples were taken at markets and also cultured at home without applying the mercury containing pesticides as control. Mercury was determined by dithizone method. It was disclosed that soy-bean sprouts purchased at markets contained $1.32{\pm}0.274ppm$, 13 times as high as the maximal allowable concentration of mercury in food recommeded by Ministry of Health and Social Affairs. Mercury contents, however, dropped off steadily by steps of cooking: rinsed with distilled water and boiled in distilled water showing concentrations of $0.11{\pm}0.025ppm$ in boiled sprouts and $0.03{\pm}0.022ppm$ in sprout-soup. These values were not statistically different from those in control samples, and not exceeded the maximal allowabled levels of mercury in food. It can be concluded that the use of mercury containing pesticides in the cultivation of soy-bean sprouts is not so serious problem as it has been suspected in respect of food contamination, but careful attention must be paid to indiscriminate use of mercury containing pesticides as they may contaminate air, water and soil and secondarily bring harm to human health through food chains.

• Culinary science and hospitality research
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• v.3
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• pp.327-341
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• 1997

Food materials usually contain much water, and thus are susceptible to decay be enzyme and microorganism. Cereals are usually consumed as staple food, but they have low protein content. Protein is a major component of body, and should be consumed as a nutrient for all ages. Animal protein like chicken and vegetable protein such as bean curd and soybean and good sources of high quality protein. Bean curd is a traditional food which have good nutrients, and so various cooking methods are needed to be developed for the supplement of high quality food. 1) Cereals such as rice, barley, and bean curd, soybean, green vegetables, tangle and brown seaweed are known as food for long life. 2) Soybean is able to suppress the formation of hydroperoxide by saponin and lecithin. 3) Curd in bean curd means soft in Chinese character, and bean curd may be the mother of cheese. 4) Bean curd have high nutrition and digestibility. As soybean is dipped longer in water for bean curd, the production rate is higher. 5) There are many kinds of bean curd products, and can be purchased inexpensively.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.287-294
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• 2005

Three different gruels; $100\%$ rice, $70\%$ rice and $30\%$ sprouted black bean with sprout, and $100\%$ rice and $70\%$ sprouted black bean, were prepared. Organoleptic, chemical and rheological properties were compared according to the heating time and the quantity of water. Regarding to the the rheological properties, the gruel with $30\%$ rice and $70\%$ sprouted black bean with sprout revealed the lowest level of solidity and the highest level of viscosity among these three kinds of gruels. The chemical properties; pH, total sugar content and amylose content were similar each other. In terms of organoleptic properties, the best gruel was made with $30\%$ rice and $70\%$ sprouted black bean with sprout. In addition, the best cooking condition was found that 9 times of water to the weight of rice and sprouted black bean with sprout, was used follows by 40 minutes' heating.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.47-60
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• 2022

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B₁, B₂, B₃, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.