Nutritional Properties of ChOl - PyOn Preparation by Adding Mugwort and Pine leaves 쑥과 솔잎을 첨가한 절편의 영양학적 특성
김종군 Jong Goon Kim
11(5) 446-455, 1995
Title
Nutritional Properties of ChOl - PyOn Preparation by Adding Mugwort and Pine leaves 쑥과 솔잎을 첨가한 절편의 영양학적 특성
김종군 Jong Goon Kim
DOI:
Abstract
The nutritional properties of the Chol-Pyon were investigated with changing the materials (mugwort and pine leaves). In proximate composition, rice powder added mugwort and pine leaves showed the higher contents of crude protein, crude lipid and crude ash than in rice powder. The pH of rice powder, mugwort and pine leaves was 6.4, 6.8 and 3.5, respectively. The rice powder added pine leaves showed the lowest pH value. The content of the free sugar in raw materials for ChOˇl-PyOˇn preparation was 0.9% in rice powder, 0.3% in mugwort and 2.7% in pine leaves. Eighteen kinds of amino acids were determined in raw materials for ChOˇl-PyOˇn preparation and their contents were 4.8% in mugwort, 4.2% in rice powder and 2.8% in pine leaves. The major minerals of raw materials for ChOˇl-PyOˇn preparation was 0.9% increased in the order of K > Na > Mg > Ca in rice powder, Mg > K > Ca > Na in mugwort, and K > Ca > Mg > Na in pine leaves. Both of mugwort and pine leaves additives showed the higher contents of 8 kinds of minerals (Ca, Mg, K, Na, Mn, Fe, Cu, Zn) than in rice powder. In relation to changes in the texture of ChOˇl-PyOˇn, hardness, fracturability and adhesiveness at 25±1℃ were measured to be highest in white ChOˇl-PyOˇn, Cohesiveness was shown to be highest at 15% in case of mugwort and 2.5% in case of pine leaves. Elasticity was measured to be highest at 0.99 in case that 7.5% mugwort was added to raw materials for ChOˇl-PyOˇn. As a result of estimating the sensory qualities of the ChOˇl-PyOˇn prepared to which the additives were added in differing amounts, immediately after its preparation the mugwort additive of 7.5% showed the superior sensory qualities ChOˇl-PyOˇn (p < 0.01).
Key Words
The Assessment of Work Environment in Dishwashing Areas of 20 Hospital Foodservice Systems 병원급식 세정구역의 작업환경 조사
박하영 , 박정순 , 홍완수 Ha Young Park , Joung Soon Park , Wan Soo Hong
11(5) 456-462, 1995
Title
The Assessment of Work Environment in Dishwashing Areas of 20 Hospital Foodservice Systems 병원급식 세정구역의 작업환경 조사
박하영 , 박정순 , 홍완수 Ha Young Park , Joung Soon Park , Wan Soo Hong
DOI:
Abstract
The work environment and 20 influencing variables in 20 conventional hospital foodservice systems were examined. Twenty hospitals with more than 500 beds in Seoul were surveyed to obtain data for study variables. The work environment index was measured by five objective measurements including noise (dB), light (Lux), temperature (℃), humidity (%) and ventilation (㎖/sec). Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. The number of beds, space of foodservice system, the proportion of dishwashing area space in foodservice system area, noise, humidity, and ventilation were significantly correlated to the work environment of the dishwashing area.
Key Words
Sensory and Mechanical Characteristics of Ssuck - injulmi Supplemented by Mugworts 쑥인절미의 제조방법에 따른 텍스쳐 특성
이효지 , 윤혜영 Hyo Gee Lee , Hea Young Yoon
11(5) 463-471, 1995
Title
Sensory and Mechanical Characteristics of Ssuck - injulmi Supplemented by Mugworts 쑥인절미의 제조방법에 따른 텍스쳐 특성
이효지 , 윤혜영 Hyo Gee Lee , Hea Young Yoon
DOI:
Abstract
"Suck-injulmi" is one of the Korean traditional rice cake made from glutinous rice and mugworts. The optimun conditions for the preparation of "Ssuck-injulmi" were investigated. The best recipe of "Ssuck-injulmi" was 1) adding 240 g (80%) glutinous rice flour and 60 g (20%) raw or boiled mugworts by hand milling, or boiled mugworts after steaming glutinous rice by hand milling. 2) adding 210 g (70%) glutinous rice and 90 g (30%) boiled mugworts by mechanical method. The Moisture of "Ssuck-injulmi` was 43.39%-51.33%. The Hardness of "Ssuck-injulmi" was high in the order of S4, S3, S2, S1 and The Cohesiveness was S3, S4, S1, S2 and The Elasticity was S1, S3, S4, S2 and The Gumminess and The Chewiness were S4, S3, S1, S2 and The Adhesiveness was S2, S3, S1, S4. The value of `L` was high in the S2, the value of `a` was S4 and the value of `b` was S3.
Key Words
Comparison of Chemical Composition and Gelatinization Property of Mungbean Flour and Starch 녹두가루와 녹두전분의 일반성분 및 호화성질 비교
김애경 , 김성곤 , 이애랑 Ae Kyung Kim , Sung Kon Kim , Ae Rang Lee
11(5) 472-478, 1995
Title
Comparison of Chemical Composition and Gelatinization Property of Mungbean Flour and Starch 녹두가루와 녹두전분의 일반성분 및 호화성질 비교
김애경 , 김성곤 , 이애랑 Ae Kyung Kim , Sung Kon Kim , Ae Rang Lee
DOI:
Abstract
The proximate composition of the mungbean flour was protein 25.0%, fat 1.21%, ash 1.77%, vitamin B₁0.57㎎/100 g and vitamin B₂0.11 ㎎/100 g. The major minerals of flour were calcium (374.9 ㎎/100 g), phosphorus (353.0 ㎎/100 g), potassium (176.3 ㎎/100 g), magnessium (116.9 ㎎/100 g) and sodium (107.6 ㎎/ 100 g). The gelatinization temperature of starch determined by morphology and light transmittance was 67℃. The swelling power increased from 65℃ to 80℃. The flour showed peak viscosity by amylograph but the viscosity of starch increased upon holding at 92.5℃. The differance in concentration of flour and starch to give the same peak viscosity was about 2.6%. The gelatinized solutions of flour and starch showed a pseudoplastic flow behavoir with yield stress. The concentration of flour to give the same consistency index to that of starch was higher by about 1.3%.
Key Words
A Study on Rheological and General Baking Properties of Breads and Their Rusks Prepared of Various Cereal Flours (1) 쌀가루와 기타곡분을 이용한 식빵 및 러스크의 제조 방법과 물성에 관한 연구 (1) - 혼합곡분반죽의 물성에 관하여 -
권혁련 , 안명수 Hyeuk Ryeun Kwon , Myung Soo Ahn
11(5) 479-486, 1995
Title
A Study on Rheological and General Baking Properties of Breads and Their Rusks Prepared of Various Cereal Flours (1) 쌀가루와 기타곡분을 이용한 식빵 및 러스크의 제조 방법과 물성에 관한 연구 (1) - 혼합곡분반죽의 물성에 관하여 -
권혁련 , 안명수 Hyeuk Ryeun Kwon , Myung Soo Ahn
DOI:
Abstract
The reological properties of doughs blended with cereal flours were investigated in the study. The doughs were prepared of wheat flours mixed with 10%, 20%, 30% and 40% ratio of rice flour, waxy-rice flour, brown-rice flour and soybean flour. Amylogram, farinogram, extensogram and SEM were used to measured thier special properties with graphs and photos. The results were obtained as followes; 1. Wheat dough formation after fermantation, showed "stringing" structure of small starch granules on the SEM photo. But the large starch granules contributed little to the structure formation in rice flours dough, and played relatively a little role in the structure formation of blended doughs of waxy-rice, brown-rice and soybean flours. 2. The absorption of flour composited rice and brown-rice, was lower than that of the control by Farinograph. It was decreased the farinograph absorption with the increase of replacement ratio of cereal flours. Dough development time of cereal blended flours decreased, but that time of waxy-rice and brown-rice were very similiar. Farinograph stability of rice, waxy-rice, brown-rice and soybean blended flours, had shorter than that of wheat-flour. 3. The results showed that cereal blended flours decreased the resistance to extention (elasticity) without affecting the extensibility in fermented dough by Extensograph. 4. The gelatinization temperature of wheat, rice, waxy-rice, and brown-rice were 55.0℃, 64.0℃, 58.0℃ and 61.0℃. But that of all cereal blended flours showed 58.0℃ except 20% or 30% soybean blended flours. According to the amylogram, each maximum viscosity of rice flour and wheat flour was 1760 B.U., 760 B.U., Soybean composite flours had significantly lower amylograph peak viscosity (300 B.U.) than that of the other composite flours (450 B.U.-1100 B.U.).
Key Words
A Study on the Material Ratio of Kimchi Products of Seoul and Chung Cheong Area and Chemical Properties of the Fermented Kimchis 서울 및 충청지역의 김치담금 재료비 및 숙성김치의 화학적 성질 조사
강근옥 , 이성희 , 차보숙 Kun Og Kang , Seong Hee Lee , Bo Sook Cha
11(5) 487-493, 1995
Title
A Study on the Material Ratio of Kimchi Products of Seoul and Chung Cheong Area and Chemical Properties of the Fermented Kimchis 서울 및 충청지역의 김치담금 재료비 및 숙성김치의 화학적 성질 조사
강근옥 , 이성희 , 차보숙 Kun Og Kang , Seong Hee Lee , Bo Sook Cha
DOI:
Abstract
The material ratio for preparation of Kimchi in Seoul and Chung Cheong area and the pH, total acidity and NaCl contcentration of properly fermented Kimchi were investigated. The kinds of Kimchi prepared for the Winter were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Nabak Kimchi, Dongchimi, Bossam Kimchi, and Paek Kimchi. The materials used for chbbage Kimchi were 20 to 25 of ingredients including salted fish and dhellfish. The material ratio of Kimchi was 71.9% of cabbage, 11 % of radish, 2.3-2.6% of green onion, 1.3-1.6% of garlic, 2.7-3.2% of powdered red pepper and 3.9-4.2% of salted fish. The kinds of Kimchi for Spring were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Yulmu Kimchi and cucumber Kimchi. The amount of salted fish and shellfish used were decreased in Spring while vegetables of the season increased. The properly fermented cabbage Kimchi were measured of pH 4.2-4.5 and total acidity of 0.5-0.8%. The favorite concentrations of NaCl were found to be 2.3-2.7% in Winter Kimchi and 1.8-2.4% in Spring Kimchi and in watering Kimchi was shown low as 1.3-1.7%.
Key Words
Effect of Cooking , Reheating Methods and Storage Conditions on the Quality Characteristics of ' Nuhbiani ' 조리 , 재가열 방법 및 저장 조건이 너비아니 품질 특성에 미치는 영향
김정원 , 김희섭 Jung Won Kim , Hee Sup Kim
11(5) 494-502, 1995
Title
Effect of Cooking , Reheating Methods and Storage Conditions on the Quality Characteristics of ' Nuhbiani ' 조리 , 재가열 방법 및 저장 조건이 너비아니 품질 특성에 미치는 영향
김정원 , 김희섭 Jung Won Kim , Hee Sup Kim
DOI:
Abstract
The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.
Key Words
A Study on The degree of Satisfaction with Food Preferences and Foodservice of Students in Rural Kyongbuk 농촌지역 학령기 아동의 식품기호 및 급식에 대한 만족도
박금순 , 박어진 Geum Soon Park , Eo Jin Park
11(5) 503-510, 1995
Title
A Study on The degree of Satisfaction with Food Preferences and Foodservice of Students in Rural Kyongbuk 농촌지역 학령기 아동의 식품기호 및 급식에 대한 만족도
박금순 , 박어진 Geum Soon Park , Eo Jin Park
DOI:
Abstract
To investigate food preferences and the degree of satisfaction with foodservice, 298 students in Gunwe of Kyongbuk Province were studied by questionnaires. The results were as follows; The ratio of boys to girls was 49.7% to 50.3%, respectively. The age of students ranged from 11 to 12 years old. The most common occupation of their parents was self-employment, which was the case for 66.3% of their fathers and 50.2% of their mothers. Average monthly income of most parents was between 500∼1000 thousand won (39.0%) and 1000∼1500 thousand won (21.6%). The average height, weight and R hrer index of the students were 143.8±7.2㎝, 37.1±8.3 ㎏, 1.23±0.19 for boys and 145.8±8.0 ㎝, 37.4±8.2 ㎏, 1.20±0.19 for girls, which matched the Korean average body growth index. Boys had a higher degree of preference for meats and fishes (p < .001), eggs, beans and fats (p < .0l) and anchovies (p < .05) than girls, while girls had a higher frequency of intake of potatoes (p < .05) than boys. The favorite foods were melon and watermelon, while the least liked foods were taro soup, grilled food with liver, soup fermented with beans and hard boiled green pepper. The satisfaction with school foodservice was high in both boys and girls, and that of between-variations also showed relatively high. The quantity of foodservice was showed the highest in `suitable` 65.08% and the reason for remained food were showed `no-taste` 36.59% and `surpuls` 21.38%.
Key Words
Effects of Kimchi Minor Ingredients on the Growth of Lactic Acid Bacteria 김치 부재료가 젖산균 생육에 미치는 영향
이진희 , 조영 , 황인경 Jin Heui Yi , Young Cho , In Kyoung Hwang
11(5) 511-520, 1995
Title
Effects of Kimchi Minor Ingredients on the Growth of Lactic Acid Bacteria 김치 부재료가 젖산균 생육에 미치는 영향
이진희 , 조영 , 황인경 Jin Heui Yi , Young Cho , In Kyoung Hwang
DOI:
Abstract
The growth extent of Leuconostoc mesenteroides and Lactobacillus plantarum in the medium which contain sterilized extract of each kimchi minor ingredient (green onion, garlic, ginger, raw red pepper, and red pepper powder) was examined. All minor ingredients decreased the growth of Lac. plantarum, and this effect of garlic is the most distinctive, ginger had the positive effect on the growth of Leu. mesenteroides, and garlic had the negative effect on the growth of Leu. mesenteroides. When the growth extent of two bacteria in the medium which contain sterilized successive extracts of each of garlic, ginger and red pepper powder was examined, the butanol fraction of garlic was represented the negative effect on the growth of Leu. mesenteroides and Lac. plantarum, and the water fraction of ginger and red pepper powder were represented the positive effect on the growth of Leu. mesenteroides.
Key Words
Consumption Pattern of Korean Traditional Soy Sauce and Consumer Sensory Evaluation 재래식 조선 간장의 소비 실태 및 소비자 관능 검사
박찬경 , 황인경 Chan Kyung Park , In Kyeong Hwang
11(5) 521-526, 1995
Title
Consumption Pattern of Korean Traditional Soy Sauce and Consumer Sensory Evaluation 재래식 조선 간장의 소비 실태 및 소비자 관능 검사
박찬경 , 황인경 Chan Kyung Park , In Kyeong Hwang
DOI:
Abstract
The survey on consumption pattern of consumer for Korean traditional soy sauce and sensory evaluation of seaweed soups cooked with soy sauce were summarized as follows: 1) 83.5% of the subjects used Korean traditional soy sauce to cook at home and the old subjects used it more than the young. 60.5% of soy sauce users made it at home and the old users showed the trend making it at home more than the young. 19.1% of the users were given it by relatives and 18.4% of the users bought it at the market and purchasing rate is higher in the young. 88.0% of the users consumed Korean traditional soysauce for the reason of umami taste and flavor. 27.5% and 27.5% of the users purchased it for the reasons of convenience and confidence respectively. 2) The most important characteristics of the Korean traditional soy sauce were responded to umami taste and flavor. The food having highest frequency to use Korean traditional soy sauce was seaweed soup (84.5%). 3) According to consumer sensory evaluation test of the seaweed soups cooked with soy sauce, preference was somewhat different with the age. It seemed that the old consumers prefered the seaweed soup cooked with Korean traditional soy sauce more than the young.
Key Words
Effect of Cooking Condition on the Eating Quality of Cooked Brown Rice 취반조건이 현미밥의 식미특성에 미치는 영향
김경애 , 정난희 , 전은례 Kyung Ae Kim , Lan Hee Jung , Eun Raye Jeon
11(5) 527-535, 1995
Title
Effect of Cooking Condition on the Eating Quality of Cooked Brown Rice 취반조건이 현미밥의 식미특성에 미치는 영향
김경애 , 정난희 , 전은례 Kyung Ae Kim , Lan Hee Jung , Eun Raye Jeon
DOI:
Abstract
The sensory and instrumental characteristics of different water to brown rice ratio with pressure and electric cookers were examined. The result of sensory evaluation revealed more significant differences in most of taste, texture, appearance, overall eating quality. The difference of sensory characteristics according to the types of cookers and the difference water to brown rice ratio showed the highest preference nonwaxy brown rice 1.4 and waxy brown rice with pressure cooker. The instrumental measurement of cooked brown rice using instron showed that the difference between different water to brown rice ratio and pressure cooker. Especially hardness in instrumental characteristics revealed highly significant difference.
Key Words
Antioxidative Effect of Aloe ( Aloe arborescences ) Extracts on Linoleic Acid and Soybean Oil Aloe 추출물의 유지에 대한 항산화 효과
우나리야 , 안명수 , 이기영 Nariyah Woo , Myung Soo Ahn , Ki Young Lee
11(5) 536-541, 1995
Title
Antioxidative Effect of Aloe ( Aloe arborescences ) Extracts on Linoleic Acid and Soybean Oil Aloe 추출물의 유지에 대한 항산화 효과
우나리야 , 안명수 , 이기영 Nariyah Woo , Myung Soo Ahn , Ki Young Lee
DOI:
Abstract
The antioxidative effect of Aloe extracts on 0.1 M-linoleic acid was compared with some commercial antioxidants during storage at 50±2℃ for 20 hours, and on soybean oils at 60±2℃ for 30 days. In the oxidation of linoleic acid, antioxidative effects of various Aloe extracts and other antioxidants were shown as following orders: 3% Aloe methanol extract > 1% Aloe methanol extract > 0.02% BHT > 3% Aloe ethyl acetate extract > 0.5% Aloe methanol extract > 0.02%-Tocopherol>Aloe methanol extract, 0.1, 0.02% > Aloe ethylacetate extract, 1, 0.5, 0.1, 0.02% > control, while in the oxidation of soybean oil, 1% Aloe methanol extract > 0.02% BHT > 3% Aloe methanol extract > 0.02%-Tocopherol>control.
Key Words
The Preparation of Low Methoxyl Pectin Gel and LMP Apple Jelly with Pectinesterase Isolated from Aspergillus Japonicus Aspergillus japonicus 에서 추출한 Pectinesterase 를 이용한 Low Methoxyl Pectin Gel 및 LMP 사과 Jelly 제조에 관한 연구
최정선 , 오혜숙 , 윤선 Jung Sun Choi , Hea Sook Oh , Sun Yoon
11(5) 542-547, 1995
Title
The Preparation of Low Methoxyl Pectin Gel and LMP Apple Jelly with Pectinesterase Isolated from Aspergillus Japonicus Aspergillus japonicus 에서 추출한 Pectinesterase 를 이용한 Low Methoxyl Pectin Gel 및 LMP 사과 Jelly 제조에 관한 연구
최정선 , 오혜숙 , 윤선 Jung Sun Choi , Hea Sook Oh , Sun Yoon
DOI:
Abstract
Pectinesterase was isolated from the culture medium of Aspergillus japonicus and partially purified by DEAE-Sephadex batchwise, Sephadex G-75 gel filtration and ion exchange chromatography. The purified enzyme solution was completely free from polygalacturonase which depolymerizes pectin molecule. The ability of the pectinesterase to demethylate high methoxyl pectin was investigated. On 20 minute of incubation, methoxyl content of low methoxyl pectin decreased from 88% to 6.93%. In general gel prepared with the pectin containing lower methoxyl content showed the lower value of percent sag, and showed the higher gel strength. Textural characteristics of pectin gel determined by Rheometer showed that as the methoxyl content was lowered, hardness and resilience of the gel were increased and cohesiveness was decreased. Apple juice containing HMP and organic acids can be converted into low methoxyl pectin apple jelly by the action of pectinesterase and addition of calcium ion. The strength of low methoxyl pectin apple jelly increased when it stored at room temperature.
Key Words
Changes in the Rheological Characteristics of Korean White Gruel by the Addition of Sucrose , Sodium Chloride and Minor Food Materials 당 , 소금 및 부재료 첨가에 따른 흰죽의 리올리지 특성변화
이창호 , 한억 Chang Ho Lee , Ouk Han
11(5) 548-551, 1995
Title
Changes in the Rheological Characteristics of Korean White Gruel by the Addition of Sucrose , Sodium Chloride and Minor Food Materials 당 , 소금 및 부재료 첨가에 따른 흰죽의 리올리지 특성변화
이창호 , 한억 Chang Ho Lee , Ouk Han
DOI:
Abstract
The effects of sucrose, sodium chloride, and minor food materials on the rheological properties of Korean white gruel were investigated. As concentrations of sucrose and sodium chloride was increased, the yield stress was increased from 0.562 to 0.841, respectively. The pumpkin and snail drastically increased yield stress, but red bean showed no significant effect.
Key Words
Changes in the Rheological Characteristics by Various Concentrations and Temperatures of Korean white Gruel 농도와 온도에 따른 흰죽의 리올로지 특성 변화
이창호 , 한억 Chang Ho Lee , Ouk Han
11(5) 552-556, 1995
Title
Changes in the Rheological Characteristics by Various Concentrations and Temperatures of Korean white Gruel 농도와 온도에 따른 흰죽의 리올로지 특성 변화
이창호 , 한억 Chang Ho Lee , Ouk Han
DOI:
Abstract
The rheological properties of Korean white gruel at various concentrations (4-7%) and temperatures (30-60℃) were investigated. The rheological behavior of Korean white gruel was evaluated by Herschel-Bulkley equation and showed typical Bingham psedoplastic behavior with yield stress. Flow behavior index was increased at over 5% of rice content. Consistency index was increased by the increase of concentration of rice. But, measuring temperature was not effected in the flow behavior index and consistency index. Yield stress was increased by the incerase of concentration of rice and the decrease of measuring temperature. The activation energy of flow of Korean gruel increased from 7.646 to 32.949×10^6 J/㎏·mole by increasing concentration from 4% to 7%. As the temperature increased from 30℃ to 60℃, B-value decresed from 1.214 to 0.947. Flow behavior index and consistency index was reduced during storage.
Key Words
Standardization of the Preparation Methods of Korean Foods (3) - For the focus on Pibimbab ( Mixed Rice ) - 한국음식의 조리법 표준화를 위한 연구 (3) - 비빔밥류 -
계승희 , 문현경 , 염초애 , 송태희 , 이성희 Seung Hee Kye , Hyun Kyung Moon , Cho Ae Yum , Tae Hee Song , Sung Hee Lee
11(5) 557-564, 1995
Title
Standardization of the Preparation Methods of Korean Foods (3) - For the focus on Pibimbab ( Mixed Rice ) - 한국음식의 조리법 표준화를 위한 연구 (3) - 비빔밥류 -
계승희 , 문현경 , 염초애 , 송태희 , 이성희 Seung Hee Kye , Hyun Kyung Moon , Cho Ae Yum , Tae Hee Song , Sung Hee Lee
DOI:
Abstract
This study was attempted to standardize preparation methods of Korean foods; Pibimbab (mixed rice) and Kongnamul Pibimbab (sprout mixed rice with soybean). We followed cooking method by using cookbooks, food service operation recipes , materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before those recipes were standardized, we thoroughly analyzed and modified. The total yield and portions were determined together with weights and procedures. And we evaluated food made by standardized recipes for acceptability by taste panels from Sookmyung Women`s University. It concluded that yield volume for Pibimbab and Kongnamul Pibimbab after cooking for 10 persons was 6.5㎏, optimum service temperature was 70℃, preparation time was 6 hours, service volumes by one person was 650g. This presentation for above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.
