Determination of Energy and Time Requirement for Cooking Pigeon Pea (Cajanus cajan)

Akinoso, Rahman,Oladeji, Ojeronke Dewum Korean Society for Agricultural Machinery 2017 바이오시스템공학 Vol.42 No.1

Purpose: High energy requirement and long cooking time are limiting consumption of pigeon pea (Cajanus cajan), a nutritious food. This study was performed to estimate energy and time demand by different methods of cooking pigeon pea. Methods: Pigeon pea (150 g) was soaked in 2.0 L of water at ambient temperature ($29{\pm} 2^{\circ}C$) to determine hydration behavior. Cooking experiments were conducted using aluminum and pressure-cooking pots. Efficiency of cooking was evaluated using four types of cooking appliances (kerosene, liquefied petroleum gas (LPG), electric, and charcoal stoves). Normal (continuous heating until the food was satisfactorily cooked) and control (controlling the energy input to closely match the actual energy required) cooking were conducted. Energy requirement and duration of cooking were determined using standard procedures. Results: Soaking increased moisture content from 11.99 to 30.01% in 90 min, while water absorption rate decreased with soaking duration. In cooking 150 g of pigeon pea using kerosene stove, presoaked normal pressure-pot cooking method consumed the least energy (10 800 kJ) and time (205 min), while unsoaked normal cooking consumed the highest energy (18 450 kJ) and time (336 min). Using LPG stove, unsoaked normal cooking method required the highest energy (52 470 kJ), while presoaked control pressure-pot required the least energy (14 405 kJ). For electric stove, the lowest energy (15 560 kJ) and shortest duration (105 min) were recorded during control cooking of presoaked sample in the pressure-pot. Conclusions: Control cooking was not practicable using charcoal stove. Generally, kerosene stove consumed the least energy, while electric stove was found to have the shortest duration of cooking.

경북지역 초등학교 6학년 학생들의 가정과 학교에서의 조리활동 실태

정경아(Kyung Ah Jung),박상와(Sang Wa Park) 한국조리학회 2012 한국조리학회지 Vol.18 No.2

This study was conducted to investigate the state of cooking activities at home and at school among the elementary school 6th graders in Gyeongbuk province. For ``interest in cooking``, 86.9% of the subjects answered ``very interested,`` and the answers were significantly different according to sex(male 45.6%, female 77.8%, p<0.01). Above 70.0% of the subjects answered that they could cook by themselves and the responses were significantly different according to sex(male 35.3%, female 66.7%, p<0.01). The children had experiences of chopping(64.8%), slicing round(62.3%), cutting dice(62.3%), cutting julienne(53.3%), cutting diagonally(45.1%), slicing semicircle(34.4%), and cutting paysanne(22.1%). 93.4% of the subjects had cooking experience at home and most parents(95.1%) were positive to children`s cooking at home. The reasons for cooking at home were ``like to cook``(55.3%), ``to satisfy hunger``(17.5%), ``to eat foods that I want``(14.0%), etc. The only 10.7% of the subjects answered ``difficult`` or ``very difficult`` for the cooking classes at school. The 62.3% of the subjects have cooked the foods again at home that they learned at school, and the responses were significantly different according to sex(p<0.05). The foods that the children wanted to cook at school were pizza, spaghetti, Tteokbokki, hamburgers, etc. The children answered that they had difficulties in ``seasoning``(34.4%) and ``cleaning up after cooking``(21.5%). What the children wished about the cooking class of their schools included ``to cook more often``(35.8%), ``to cook more diverse foods``(29.7%), ``to have the school equipped with cooking tools and facilities``(14.8%), etc. Therefore, the cooking classes for the elementary school students need to be planned considering these results about children`s cooking abilities, skills and demands.

Determination of Energy and Time Requirement for Cooking Pigeon Pea (Cajanus cajan)

( Rahman Akinoso ),( Ojeronke Dewum Oladeji ) 한국농업기계학회 2017 바이오시스템공학 Vol.42 No.1

Purpose: High energy requirement and long cooking time are limiting consumption of pigeon pea (Cajanus cajan), a nutritious food. This study was performed to estimate energy and time demand by different methods of cooking pigeon pea. Methods: Pigeon pea (150 g) was soaked in 2.0 L of water at ambient temperature (29 ± 2°C) to determine hydration behavior. Cooking experiments were conducted using aluminum and pressure-cooking pots. Efficiency of cooking was evaluated using four types of cooking appliances (kerosene, liquefied petroleum gas (LPG), electric, and charcoal stoves). Normal (continuous heating until the food was satisfactorily cooked) and control (controlling the energy input to closely match the actual energy required) cooking were conducted. Energy requirement and duration of cooking were determined using standard procedures. Results: Soaking increased moisture content from 11.99 to 30.01% in 90 min, while water absorption rate decreased with soaking duration. In cooking 150 g of pigeon pea using kerosene stove, presoaked normal pressure-pot cooking method consumed the least energy (10 800 kJ) and time (205 min), while unsoaked normal cooking consumed the highest energy (18 450 kJ) and time (336 min). Using LPG stove, unsoaked normal cooking method required the highest energy (52 470 kJ), while presoaked control pressure-pot required the least energy (14 405 kJ). For electric stove, the lowest energy (15 560 kJ) and shortest duration (105 min) were recorded during control cooking of presoaked sample in the pressure-pot. Conclusions: Control cooking was not practicable using charcoal stove. Generally, kerosene stove consumed the least energy, while electric stove was found to have the shortest duration of cooking.

한·일 양언어의 비가열 조리동사 대조연구 - 혼합과 발효를 중심으로 -

은수희(殷守希) 한국일본어학회 2020 日本語學硏究 Vol.0 No.64

The study of vocabulary on cooking in Japanese and Korean has been conducted in many fields. However, they have mainly focused on cooking verbs about "heated food" and there are few studies on "unheated cooking verbs". Moreover, there is no previous study that encompasses various aspects of the derivative meaning as well as the primary meaning. This study examines what unheated cooking verbs are in both languages by limiting the range of unheated cooking verbs to mixing and fermentation among Japanese and Korean cooking verbs, and furthermore, clarifies the derivative aspects of the meaning of heating cooking verbs. For this, firstly, headings of the "unheated cooking verb" were extracted from previous studies and cooking books, and then the headings were classified into two subsets, "processing and mixing" and "preservation and fermentation". The group of verbs for ‘processing and mixing’ was further divided into 〈seasoning to taste〉, 〈putting〉, and 〈mixing〉 and the group of verbs for ‘preservation and fermentation’ were divided into 〈dipping〉, 〈brewing〉, and 〈fermenting〉. The Japanese and Korean unheated cooking verbs share many similar parts, but they also show interesting differences according to the differences in expression. Further, among the "unheated cooking verbs" of both languages, verbs that were used purely to convey the meaning of cooking were rarely observed. Many verbs expanded their meaning from the meaning of general verbs to the meaning of cooking. This aspect of the meaning expansion cannot be explained by the linguistic aspect only, and the relationship with the cultural aspect should be examined together. The difference in the usage patterns of the two languages" cooking verbs is thought to be related to the differences in the types of foods, the cooking methods, and the language expressions that stem from the development of the food culture, and it is expected that the differences in the food culture between the two countries will be clarified by summarizing the overall cooking verbs in Japanese and Korean.

일한 양 언어의 조리동사 대조연구* – 조리 전 단계를 중심으로 –

은수희 한국외국어대학교 일본연구소 2023 日本硏究 Vol.- No.95

Study on cooking of Japanese and Korean has been conducted in a wide variety of ways, but it mainly focuses on “cooked cooking verbs” and few of the study deal with “pre-cooking steps”. Furthermore, few prior studies that combine not only the primary meaning of cooking but also the semantic expansion aspects have been found. With this in mind, this paper limits the scope of cooking verbs in Japanese and Korean to the preparation stage prior to full-scale cooking. And examined what expressions appeared in both languages, and further tried to clarify the derivative aspects of the meaning of the cooking verb. To this end, “pre-cooking verbs” were extracted from prior research, dictionaries and cooking-related books, and classified into “material handing verbs” and “pre- cooking verbs.” In addition, the stages of the preparation verbs are divided into <dip>, <filter>, <divide>, and <mix>, and the material handing verbs are divided into <cut>, <dip>, and <knead>, respective verbs are classified. Japanese and Korean “cooking verbs” have many similarities in terms of expression, but it has been confirmed that there are differences due to differences in expression. Another interesting result of the comparative study is that Japanese and Korean, which are used in similar meanings as cooking verbs, are expressed in different meanings in terms of semantic extension. The results of such considerations cannot be explained by linguistic aspects alone, and it is necessary to look at the relationship with cultural aspects. The difference in expression due to the development of cooking methods and food culture is also considered to be related to the use of cooking verbs, and the difference in food culture between the two countries can be seen by summarizing a wider range of cooking vocabulary.

무문토기 취사흔의 관찰과 해석

손준호(Son, Joon-ho),최인건(Choi, In-gun) 부산고고학회 2012 고고광장 Vol.- No.11

필자들이 직접 취사흔을 관찰한 5개 유적 85점의 자료에, 기존 연구에서 분석 내용이 도면으로 제시된 98점을 합한 총 183점의 토기를 대상으로 몇 가지 해석을 시도해 보았다. 먼저 용량에 대하여 살펴본 결과 중소형 토기가 주로 취사에 이용되었다는 점과 후기가 되면 상대적으로 중대형 토기를 조리에 이용하는 사례가 줄어든다는 점이 확인되었다. 다음 기종별 비교를 통하여 전·후기 모두 발형토기가 다수를 차지하지만 후기가 되면 옹형이 새롭게 등장하여 발형과 호형의 역할을 일부 대신하였을 것으로 판단하였다. 그리고 완형의 경우는 일정한 취사 방식이 시기에 관계없이 존속하였을 것으로 추정하였다. 기종별 조리 방식에 대해서는 발형과 옹형이 거의 모든 조리에 이용 되는 데 반하여, 호형과 완형은 밥 짓기로 대표되는 A형 조리에 사용되지 않았음이 짐작되었다. 용량과의 관계를 보면 A형 조리에는 주로 중형 이상, 유사한 방식이 상정되지만 취사흔 분포 패턴이 다른 B형 조리에는 비교적 소형 토기가 이용되었으며, 상대적으로 많은 수분이 유지되는 조리(C형) 와 물 끓이기(D형) 등에는 소형부터 대형까지 다양한 크기의 토기가 모두 활용된 것으로 추정되었 다. 조리 방식은 시기에 따라 변화하는데, 밥 짓기 토기가 크게 감소한 반면 물 끓이는 용도의 토기가 증가하는 양상을 통해 저부 투공 토기의 시루 사용 가능성을 제기하였다. 한편, 노지 이용의 구체적인 모습은 토기를 지면에 세우고 그 주변으로 연료를 돌려 가열하는 방식으로 복원하였으며, 취사용 토기의 출토 위치를 검토하여 필요시에만 노지 근처로 옮겨 사용한 것임을 확인하였다. The authors collected 183 pottery samples, including 85 samples from 5 sites recorded by ourselves, as well as 98 samples recorded in the previous studies to investigate the cooking traces on the Mumun pottery. As a result, we pointed out the following; 1) Middle and small size pots were mainly used for cooking especially in the Late Bronze Age, 2) pottery belonging to Ong category newly appeared in LBA and they partly substituted the role of Bal bowl or Ho jar, while Bal bowl are major in the combination of Mumun pottery through time, 3) cooking method using Wan bowl did not change in the Bronze Age, 4) most of Bal bowl and Ong jar were used for cooking, while Ho and Wan were not used for rice boiling named as A type cooking. Considering the relationships between cooking traces and pot capacity, 1) A type pattern appeared mainly middle and large size, 2) on the contrary B type pattern appeared in relatively small size pots, 3) while C type, cooking which leave a lot of water inside pot after finishing cooking and D type, water boiling were observed on various size of pottery from small to large. Finally, about the pot using we concluded as follows, 1) considering the decrease of rice-boiling pots and the increase of water boiling pots, pots with a small hole on their bottom could be used for steaming, 2) they seemed to put the fuel around the pot standing on the ground, based on the structure of fireplace and cooking trace on the pottery, 3) comparing excavated context of cooking pots and cooking traces, pots were moved to the fireplace while they kept them in the other places inside the house.

서울시 거주 1인 가구 청년의 조리태도에 따른 식생활 특성 및 공유부엌 니즈

양민아,아사노가나,김나래,윤지현 대한지역사회영양학회 2020 대한지역사회영양학회지 Vol.25 No.3

Objectives: This study examined the dietary characteristics and needs for community kitchens among young adults of single-person households in Seoul according to the cooking attitude. Methods: During April 2018, an online survey was conducted on young adults of singleperson households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared. Results: Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was “being able to have a meal with others”. Conclusions: The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.

요리관련 파워블로그 이용실태 조사 - 서울 거주 요리관련 종사자들을 중심으로 -

김미영,심기현,Kim, Mi Young,Sim, Ki Hyeon 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

This research was investigated the problem of power blogs related to cooking through the investigation of usage and satisfaction of those blogs as new information media in internet community. As a result, most users had were received cooking information through internet and 85.7% of those users have experienced power blogs related to cooking. The most frequent access methods were via search engines. What users are received from power blogs related to cooking are cooking recipes. What did they want the most from those blogs are accurate recipes for everyday meal. According to this opinion poll, majority of respondents were collected cooking information through internet and experience more and more power blogs related to cooking, whereas users lost their satisfaction and belief from power blogs when there was a lack of enough information on power blogs, an inaccuracy of the information from the power blogs, or an extraordinary recipes. To improve power blogs related to cooking, not only various cooking information but also everyday cooking recipes were required, but power bloggers should also consider everyday cooking materials and recipes with simple cooking utensils.

거리 가판대에서의 초미세먼지(PM2.5)와 블랙 카본(BC)의 농도평가: 조리 가판대를 중심으로

김민정,신지윤,정지원,최수은,이기영 한국환경보건학회 2022 한국환경보건학회지 Vol.48 No.6

Background: PM2.5 and black carbon (BC) can be generated from cooking and from vehicle operation. Street vendors may be exposed to PM2.5 and BC due to their proximity both to roads and to cooking activities. Objectives: The objectives of this study were to evaluate the PM2.5 and BC concentrations in cooking stalls and to determine the effects of cooking activity and of types of cooking. Methods: Indoor and outdoor PM2.5 and BC concentrations, temperature, and relative humidity were measured in 32 stalls in April and May 2022. Behavioral factors such as the presence of cooking activity and types of cooking were observed. Student’s T-test was performed using the difference of indoor and outdoor PM2.5 and BC concentrations to compare the effects of cooking activity and to compare types of cooking. Results: One-hour averages of the difference in indoor and outdoor PM2.5 concentrations for cooking stalls and non-cooking stalls were 9.7±15.7 µg/m3 (n=22) and –0.5±0.4 µg/m3 (n=10), respectively. The difference in indoor and outdoor PM2.5 concentrations in cooking stalls was significantly higher than in non-cooking stalls (p<0.05). The indoor PM2.5 concentration for stalls for Chinese pancakes and teokbokki exceeded the standards for indoor air quality in South Korea (50 µg/m3 ). The indoor PM2.5 concentration for Korean pancake stalls exceeded the standards for outdoor air quality in South Korea (35 µg/m3 for 24 hours). Conclusions: The PM2.5 concentrations in stalls with cooking activity was significantly higher than those in stalls without cooking activity. Some stalls with certain types of foods exceeded standards for indoor and outdoor air quality in South Korea. Better management of indoor air quality in stalls with cooking activities is necessary

요리활동을 통한 유아의 개념학습에 관한 연구

손자옥 한국영유아보육교육학회 2018 영유아보육교육연구 Vol.2 No.1

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 consisted in integrally detecting the educational effects of cooking activities of young children upon their learning. For that purpose, six cook activities were carried out on two four-yearolds and three five-yearolds at G Borough Childcare Center located in Gangdong-gu, Seoul, for approximately four weeks. With this in view, careful attention was paid to the testees so that an inclination could not be made to certain conditions or concepts by rape-recording, photographing and analysing the correlations between teacher and young child. Questions were asked prior and posterior to cooking activities and then an inquiry was conducted into what contents young children learn and what diverse experiences they gain from their cooking activities, by making reference to their cooking diaries. For that purpose, questions were posed, as follows: 1) How are young children interested and how do they take part in cooking activities? 2) What concepts do young children learn from their cooking activities? For the purpose of solving the above questions, cooking activities included strawberry jam sandwich, strawberry milk, fried egg, backed frankfurt sausage, popcorn and steamed potato. Results were revealed, as follows: First, the participation of young children into cooking activities in general was represented as very active and lively. When a cooking activity began, young children took part in it very actively, showing enthusiasm for trying. It was shown that search for materials and tools was actively carried out. In the process of cooking, the shapes, tastes, colors, feelings, etc. of materials, were keenly observed and order was spontaneously kept even after the cooking activities. Second, the testee children showed live self-expression and linguistic correlations with a keen interest in reading and writing during the cooking activities. Furthermore, they acquired arithmetic experiences of the concept of time, counting numbers, the measurement of quantities, the concepts of part and whole. Moreover, during cooking, they underwent a scientific way of thinking such as the observation of changes in substance, predictions, changes, force, etc. via group activities and enhanced sociality with the spirit of cooperation and a sense of confidence. Handling cooking tools made it feasible for them to learn the way of how to use them in safety and take a positive interest in hygiene, cleanness and other matters related to cooking. Responses to prior and posterior questions also revealed the acquirement of more concrete experiences and clear concepts after cooking activities.