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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
Editor in Chief :
Volume & Issues
Volume 13, Issue 5 - Dec 1998
Volume 13, Issue 4 - Oct 1998
Volume 13, Issue 3 - Jul 1998
Volume 13, Issue 2 - Jun 1998
Volume 13, Issue 1 - May 1998
Selecting the target year
The Accessible Study on the Hypothesis about seeing if Jeo(Kimchi) of
is Back-Jae's Kimchi
Kim, Sang-Bo ;
Journal of the Korean Society of Food Culture, volume 13, issue 3, 1998, Pages 153~158
Ka Sa Hyeob, who wrote
, lived in the times of Book-Wi (A.D.386-535) and his birthplace was San-Dong Peninsula. If the Back-Jae dynasty governed San-Dong Peninsula during A.D. 285-500, Jeo(Kimchi) of
should be investigated as Back-Jae's Kimchi, beause it accorded with Ka Sa Hyeob's time of existence.
A Study on the Nutritional Status and Health Condition of Elderly in Ulsan area
Jeong, Mi-Suk ; Kim, Hye-Kyung ;
Journal of the Korean Society of Food Culture, volume 13, issue 3, 1998, Pages 159~168
This survey was carried out to obtain the information concerning nutritional status, including factors of food intake and health condition of elderly living in Ulsan area. Main results were as follows. 1) Average height of subjects was close to Korean reference, while weight was below Korean reference, average obesity rate and body mass index were +6.93% and 21.9. 2) In health related factors, 41% of subjects exercised regularly, 31.6% of subjects drank alcoholic beverage, and 41.4% of subjects smoked currently. 3) Mean food habits score was 32.1(ranging from 10 to 50) and milk and lipid food intake were decreased. 4) Dietary intake data showed the average daily intake of all nutrients except phosphorus, were lower than RDA, especially vitamin A, calcium and zinc were lower than other nutrients. According to the percentage of RDA, vitamin A was the nutrient found to be least sufficient. 5) Among the various influential factors resident type, pocket money, exercise and smoking influenced on nutrient intake considerably
A study on the Dining-out preference and behavior of consumers for the chilled meat consumption strategy in Seoul-Kyunggi Area
Bai, Young-Hee ; Hwang, Dae-Ha ;
Journal of the Korean Society of Food Culture, volume 13, issue 3, 1998, Pages 169~182
This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.
A Study on Kochujang(Fermented Red Pepper-Soy Paste) Consumption and Preference of Housewives in Inchon
Kim, Byung-Young ; Yoon, Sook-Hyun ; Choi, Jung-Wha ; Huh, Yoon-Jung ; Choe, Eun-Ok ;
Journal of the Korean Society of Food Culture, volume 13, issue 3, 1998, Pages 183~189
Consumption and general views of housewives in Inchon on commercial kochujang(fermented red pepper-soy paste) were surveyed by questionnaires in June through August, 1997. Respondents considered the taste (88.1%) as the most important factors to determine the quality of kochujang and preferred hot(621%) and bright red colored kochujang(70.6%) with fine red pepper powder Eighty seven percent of respondents preferred the traditional kochujang to the commercial one mainly due to the taste and the reliability to the materials kochujang. Especially all housewives at the age of sixty and over preferred traditional kochujang and those at twenties had a higher preferrence for the commercial one compared to other age groups. While 51.4% of the respondents consumed both e traditional and commercial kochujang, 16.2% and 32.5% did only commercial and traditional kochujang, respectively. Consumption of commercial kochujang decreased with age and main food with it was pan fried dishes(33.7%). Convenience(76.6%) was the major reason for purchasing commercial fried and most respondents(44.1%) selected the special brand from the previous experience of their own. Problems to be improved in commercial kochujang were better taste(31.3%) and development of diverse usage(62.4%).
Effects of Organic Acids on Textural Properties and Storage Stabilities of Long Life Noodles
Jeong, Jae-Hong ;
Journal of the Korean Society of Food Culture, volume 13, issue 3, 1998, Pages 191~196
The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH
. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at
but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.
Consumer Trends on Dietary and Food Purchasing Behaviors and Perception for the Convenience Foods
Yoon, Sun ; Sohn, Kyung-Hee ; Kwak, Tong-Kyung ; Kim, Jung-Soo ; Kwon, Dae-Joong ;
Journal of the Korean Society of Food Culture, volume 13, issue 3, 1998, Pages 197~206
This study was attempted to identify emerging consumer trends on dietary and food purchasing behaviors and perception for the convenience foods. Self completed questionnaires were collected from 710 housewives in Seoul and Kyunggi province and analyzed statistically. A questionnaire consisted of 3 parts including demographic backgrounds, dietary and food purchasing behaviors, perception for the convenience foods. Among demographic variables age, occupation and lifestyle were the significant factors affecting consumers' behaviors and perception of dietary lives. Over half of housewives, who are the primary persons responsible for home meal preparation, confessed that they do not enjoy meal planning and preparation any more. An attitude toward in home food preparation was significantly different among age groups, working or non-working women and lifestyles. Most of the respondents go shopping for foods whenever they need to or 2-3 times a week. They also did not plan before going foods shopping and purchase decisions were made in-store. They considered quality of foods more important than price. Consumers were not willing to purchase pre-cut packaged vegetables or pre-cooked foods on the market. However, they showed strong desire and demand for the development of convenience korean foods coupled with high quality.
A Study on Eating Habits and Food consumption pattern among High school girls
Ro, Hee-Kyung ;
Journal of the Korean Society of Food Culture, volume 13, issue 3, 1998, Pages 207~214
This study was undertaken to assess eating habits and food consumption pattern of 365 adolescent girls in Kwangju area. Subjects were divided into 3 groups based on relative body weight as obesity index. Anthropometric data showed that mean height and weight were
respectively which are similar to those in the Korean Standard Growth data. Mean BMI and relative body weight were 20.50 and 97.1%. Age of menarche in the subjects significantly influenced the obesity index. Food habit score in the underweight group was significantly lower than that in the normal group at
level by multiple range test. Obesity was significantly associated with more frequent and irregular eating. It seems that students in the obese group were concerned on their body weight and tended to consume much vegetable. Obese group consumed more fruits, less butter and fruit juice compared to other groups. It might be suggested that more effective nutrition program might be developed and implemented to ensure good food habit of adolescent girls including obese as well as underweight group.
Trends and Feasibility of Health-Oriented Convenience Food of Korean Food Industry
Yang, Il-Sun ; Lee, Jin-Mee ; Lee, Young-Eun ; Yoon, Sun ;
Journal of the Korean Society of Food Culture, volume 13, issue 3, 1998, Pages 215~225
The purpose of this study was to identify the development trends and feasibility of health-oriented convenience foods in Korea for promoting health. Special objectives were to investigate characteristics of health-oriented convenience foods; to determine the factor affecting the sale of health-oriented convenience foods; to examine marketing strategies of the foodservice industry; and to provide feedback for the development plan. Questionnaires were developed in this study and mailed to 10 food companies in Korea and then telephone interviews were carried out. Also, marketing strategies of each industry are analyzed by the visit interview with food processing and marketing chargers. The survey was conducted between September 30 and October 30, 1997. The results of this study were summarized as following : The most popular health-oriented convenience foods were completely precooked type, pouch/PE bag packaging type, diet purpose, 100-300 gram size, and convenience store sales with regard to selling and developing health-oriented convenience foods. About factors affecting selling health-oriented convenience foods, the best contributors among factors were seasonality, convenience, and negative image for instant foods. For health-oriented convenience foods, the most important factor was the improvement of taste and quality. Adults should be the most promising customers for health-oriented convenience foods. Food companies must promote variety, taste, nutrition, convenience, price, and advertising of health-oriented convenience foods for the powerful marketing strategies in the future.
A Study on the Perception and Consumption Pattern of Convenience Foods by Korean College Students
Moon, Soo-Jae ; Yoon, Hye-June ; Kim, Jung-Hyun ; Lee, Yang-Ja ;
Journal of the Korean Society of Food Culture, volume 13, issue 3, 1998, Pages 227~239
The purpose of this stud was to investigate the degree of recognition as well as the consumption pattern of convenience food products, and related factors among 700 mixed Korean college students using written questionnaire. Students of Seoul region showed the significantly lowest rate of recognition at 36.7%. Results also showed that lifestyles have a significant effect on the degree of recognition of convenience foods. The consumption patterns of convenience foods goes as follows: used frequently-18.2%, once in awhile-73.9%, doesn't use-7.9%. The higher the recognition rate, the higher the consumption rate for convenience foods. When compared in terms of residence, students living at home used more refrigerated foods compared to students living outside of the home. Among the total students living outside of the home, students living on their own scored highest of convenience food consumption. In the case of female students living outside the home, respondents living alone and in dormitories scored the highest. Female students living in dormitories were mainly using refrigerated and canned foods, while those living alone consumed more kimbap and 'sa-bal-myun' in convenience stores. Korean college students mainly consumed frozen food, retort food, and kimbap in convenience stores. The college student that believes that 'You eat to satisfy hunger' significantly used more convenience food while those that marked 'maintain health' consumed the lowest showing a great difference between groups. Results showed that the lower the food habit score, the higher the usage score of convenience foods. The food habit score had a negative correlation with the usage of frozen foods, instant food, and convenience store food. When compared individually, packaged 'ramen' and 'sa-bal-myun' scored the highest points of usage. Frozen fried rice and pre-packaged rice scored the lowest points indicating Korean college students do not consider rice a convenience food. Convenience food consumed in convenience stores ranked the highest among places of consumption, compared to places like home or outdoors; showing that convenience foods were used by people with limited time constraints.