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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Culture
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Journal DOI :
Korean Society of Food Culture
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Volume & Issues
Volume 12, Issue 5 - Dec 1997
Volume 12, Issue 4 - Nov 1997
Volume 12, Issue 3 - Oct 1997
Volume 12, Issue 2 - Aug 1997
Volume 12, Issue 1 - Jun 1997
Selecting the target year
Changes in Odor Characteristics of Doenjang with Different Preparing Methods and Ripening Periods
Choi, Mi-Kyung ; Sohn, Kyung-Hee ; Jeon, Hyeong-Ju ;
Journal of the Korean Society of Food Culture, volume 12, issue 3, 1997, Pages 265~274
This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.
The Historycnl Study of Deer and Roe Deer Cooking in Korea
Kim, Tae-Hong ;
Journal of the Korean Society of Food Culture, volume 12, issue 3, 1997, Pages 275~287
The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.
A Study on Vietnam Food Culture -Fermented Fish sauce Culture and Daily meal-
Cho, Hoo-Jong ; Yoon, Duk-Ihn ;
Journal of the Korean Society of Food Culture, volume 12, issue 3, 1997, Pages 289~299
This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.
A Study on College Students' Dietary Behavior and Consciousness of Korean Traditional Food in Junlanamdo
Cho, Hee-Sook ;
Journal of the Korean Society of Food Culture, volume 12, issue 3, 1997, Pages 301~308
This study was undertaken to investigate college students' dietary behavior and consciousness of Korean traditional food during in 1996. 490 students in junlanamdo were asked to fill out the questionaries. The data was analyzed SAS package. The results were summarized as follows; 1. The average height and weight were 172.8 cm, 63.8 kg for male and 160.9 cm, 49.2 kg for female. Students' living their own home were 52.6% and self lodging students were 24.9%. 2 Eating type of college students appeared that they prefered to cooked rice at breakfast, dinner and lunch. 85.3% of college students prefer Korean food. Male have a meal for hunger and female for pleasure (p<0.002). 3. The standard of food choice were taste of food. Majority of college students(85.9%)) think that the Korean traditional food should be succeeded and developed. However, they want the taste of Korean traditional food to be changed for their preference (58.2%). Opinion of students on traditional food to be improved are the cookery (38.8%), the sanitation (26.7%), the presevation (24.7%), the taste (6.7%) and the nutrition (3.1%).
The Study of Nutrition-related Messages in Food Advertising by Content analysis of a Women's Magazine - Women's Dong-A, 1968-1995-
Choi, Bong-Soon ; Lee, In-Sook ; Lee, Young-Eun ;
Journal of the Korean Society of Food Culture, volume 12, issue 3, 1997, Pages 309~321
To observe trends over time in the consumers' preference for food purchasing, a content analysis of food advertising in Women's Dong-A was conducted with the five-year intervals from 1968 to 1995. Advertisements for food were classified with the types of foods represented, the types of food products sold, and the types of promotional statements. The results of this study can be summarized as follows: 1. The percentages of advertisements for Ingredients &Condiments group; Fats, Sugars & Desserts group; and Beverages group were peaked in the 1970s; advertisements for Protein foods, Dairy products, and Fruits & Vegetables began to increase in early 1980s; and advertisements for Starch & Cereals stabilized over time. 2. The percentages of advertisements for products classified as Fresh, Frozen and Bottled foods increased linearly; and Canned, Dry products (whether ready-to-eat or required reconstitution) decreased. 3. The percentages of promotional statements about General Health Nutrition and Contains specific nutrients were all very high, although they may decrease in recent decade; promotional statements about Minimizes or Eliminates Certain substances increased linearly over time. 4. The advertisements of Consumer-related statement were very high over time. The proportion of statement about Taste was 60.6% of all advertisements.
A Study on the Children's Consumption Pattern and Preference of Korean Rice Cake
Lee, Jin-Sil ;
Journal of the Korean Society of Food Culture, volume 12, issue 3, 1997, Pages 323~329
The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and
test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was
out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.
Management of Food Service and Health Care in Long-Term Care in Korea - Food Service and Health Care -
Kim, Wha-Young ; Yang, Eun-Ju ; Won, Hye-Suk ;
Journal of the Korean Society of Food Culture, volume 12, issue 3, 1997, Pages 331~339
With increases in senior citizens and changes in family structure, the need for long-term care system for elderly is increasing, however, the capacity and environment of Korean facilities are very limited. Health and nutritional status of long-term care residents are worse than free-living elderly. In this study, general food service management and health care practices in long-term care systems were investigated. Questionnaire were sent to the directors of all 162 long-term care facilities in Korea and 81 returned the complete answers. The results showed 1) There are slow but steady increase in long-term care systems in Korea, however, the capacity is far from adequate. Less than 10,000 elderly were resided in the facilities. Most of the systems were free-nursing homes and supported by the goverment. Staffing structure revealed that most of the facilities had a director, a secretary, nurses, but only 21% of the systerm hired a dietitian. It showed the shortage of nurses, physical therapists, and dietitians. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Modified fool frequency questionnaire were used to get the frequencies of each food items used in menu and a menu-analysis was made on the one-day menu provided by the facilities. The results showed relatively satisfactory in nutrients content and food frequencies., however, this was about what was used in menu, not what was eaten by the residents. Therefore this results did not tell that the food intake status of individuals. In most facilities general health checkup was done on a regular basis, and had residents with various chronic degenerative diseases, such as hypertension, neuralgia, stroke, arthritis, diabetes. But the items checked on health checkup included weight, height, blood and urine tests, X-ray test, which suggested that the checkup lists should be revised to accomodate the health problem of the aged today.
A Study on the Comparison Among Korea, China and Japan Food Cultures (I) - From 14C to 19C, on the Environments of Geography, History and Bibliographies about Food Cultures -
Ahn, Myung-Soo ;
Journal of the Korean Society of Food Culture, volume 12, issue 3, 1997, Pages 341~352
A study was carried out to compare the food cultures among Korea (Chosun dynasty), China (Ming, thing dynasty) and Japan (Muromachi, Edo era) from 14 century to 19 century. For this study, geographical environments, historical background with the times were researched and also bibliographies related on food cultures were compared among these three countries. There were special geographical environments in three countries upon their territories and geographical features. Historically, in those era, the livelyhoods of the common people in three countries were difficult considerably because of the disturbances of war in the inside and outside of the countries. But the food cultures of three countries were changed owe to introduce the new western culture and institutions. And also there were numerous bibliographies related on food culture which were published from 14C to 19C in Chosun dynasty, Ming and Ching dynasty, and Muromachi, Edo era. They were shown to be the most in Japan, and order of China and Korea followed them. The bibliographies of Ming and thing dynasty showed less than those of Edo era for considering their population and territory, comparatively. In Japan, the biliographies related on food culture of Edo era was given the term of the age of cookery books. It was thought to be resulted from that the peoples of Japan were concerned about cooking and had more chances to contact foreign culture earlier than other country.
A Study on the Comparison Among Korea, China and Japan Food Cultures (II) - From 14C to 19C, on the Daily foods -
Ahn, Myung-Soo ;
Journal of the Korean Society of Food Culture, volume 12, issue 3, 1997, Pages 353~364
A study was carried out to compare the daily foods which were eaten during
century among Korea (Chosun dynasty), China (Ming, thing dynasty), and Japan (Muromachi, Edo era). Specially, in Ming, Ching dynasty, Noodles and dumpling were cooked very often and in Muromachi, Edo era, many kinds of beans were used so much, and there were many kinds of steamed rice to compare with Korea and China. Also, in Japan at these era Woodong, Morisoba, and Somyen were used as favorite foods harbitually. 1. The crops were used as staple foods in three countries such as steamed rice, gruel, noodle, dumpling, rice cake etc. commonly. 2. In Chosun, a roe deer, deer, antelope, and wild boar were more favoite dishes than cow, chicken, and dog, generally people enjoyed to eat pork and chicken. In Ming Ching, pork, chicken, goose, dove, lamb, ass, and duck were used as food materials, also wild animals such as deer, rabbit, and monkey etc. were used. In Muromach era, wild animal as racoon dog, otter, deer, antelope, bear, were used as food materials, in early Edo era (Yayoi and Momoyama), beef and pork were used as daily foods but they were eaten decreasingly in Edo era. So in Japan at those era, the dishes prepared of fishes were more than those of meats. For example, Sushi was made from that time, people all over the world are enjoying to have Sushi at present time. 3. Also in these era, many kinds of vegetables and fruits were used in three countries, and new kinds of vegetables and fruits were introduced from foreign countries, for example, red pepper, pumpkin, sweet potato, potato in Korea, corn, sweet potato, red pepper in China, and water melon, pumpkin, corn, red pepper, marmellow, sweet potato, sugar beet in Japan.