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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
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Volume & Issues
Volume 18, Issue 6 - Dec 2003
Volume 18, Issue 5 - Oct 2003
Volume 18, Issue 4 - Aug 2003
Volume 18, Issue 3 - Jun 2003
Volume 18, Issue 2 - Apr 2003
Volume 18, Issue 1 - Feb 2003
Selecting the target year
Effect of Polyphenol Compounds from Korean Pear on Immunofunctional Activity
Choi, Hee-Jin ; Han, Ho-Suk ; Park, Jung-Hye ; Bae, Jong-Ho ; Woo, Hee-Seob ; An, Bong-Jeun ; Bae, Man-Jong ; Kim, Hyun-Gu ; Choi, Cheong ;
Journal of the Korean Society of Food Culture, volume 18, issue 4, 2003, Pages 303~310
This study was conducted to investigate immunofunctional activity of the polyphenol fractions isolated from Korean pear. In the experimental of Rosette forming cell, the results showed that all the polyphenol fractions enhance the cell count compared with the control group. Especially polyphenol fraction II and III showed highly significant effect on Rosette forming cell, and allergy inhibition. After antigen challenge, histamine content of blood of the polyphenol groups was lowered to near the normal group.
Effect of Bakjakyak(Paeonia japonica) Addition on the Shelf-Life and Characteristics of Rice Cake and Noodle
Sung, Jung-Min ; Han, Young-Sil ;
Journal of the Korean Society of Food Culture, volume 18, issue 4, 2003, Pages 311~319
This study was perfomed to evaluate the shelf-life, physicochemical, sensory evaluation of rice cake and noodle mixed with Bakjakyak(Paeonia japonica) powder at different ratio. Moisture content decreased gently during storage and the decrease was less in Bakjakyak powder-added groups than the control group. The color L value decreased significantly by with increasing the Bakjakyak powder and increased during storage. Color a and b value incresed significantly by addition of Bakjakyak powder. In the total plate count, Bakjakyak powder-added group showed less growth of microorganisms compared to the control group. As a result of the sensory evaluation, rice cake and noodle with Bakjakyak were superior in color, flavor, taste, cohesiveness and overall quality than that of control group. The 3%-added group was most superior in terms of color and the 1% added group gained the highest grade in terms of flavor, taste, overall quality. The results suggested that Bakjakyak was effective in increasing the shelf-life and retarding the staling of rice cake and noodle.
Effect of the Nutrition Education for Infant Feeding on Mother's Knowledge, Attitude, Practice of Weaning
Kim, Mi-Yang ; Ahn, Hong-Seok ;
Journal of the Korean Society of Food Culture, volume 18, issue 4, 2003, Pages 320~332
This study evaluated the effect of the nutrition education about infant feeding on the change of mother's knowledge, attitude and practice of weaning. The subjects consisted of treatment group (n=54) and control group (n=34). The treatment group participated in 6 times nutrition education and 5 times surveys. Nutrition education for weaning of the treatment group improved nutrition knowledge, attitude and practice in infant feeding. Before education, mean scores of control group and treatment group were 7.3 and 7.5 respectively but there was no significant difference. Both group got low score in a statement about weaning period, but they got good score in a statement about weaning method. After education, treatment group got better score(9.1) than control group(8.3) significantly (p<0.05). Treatment group was more desirable than control group specially in a use of Sun-sik, sugar, salt and weaning food mixed with formula after education (p<0.05). Practice of spoon feeding was more frequent in treatment group after education, however, control group used sugar and commercial weaning food more frequently than treatment group(p<0.05). Intake frequency of cow's milk and cookies of infants at age 9-12 month in control group was higher than treatment groups(p<0.01). Thus the nutrition education to mother seems to be effective in achieving desirable dietary behavior of infants.
A Comparative Study on the Dietary Culture Consciousness and Their Consumption Attitude of Traditional Foods between Korean and Japanese Women
Koh, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 18, issue 4, 2003, Pages 333~345
We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test,
and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.
The Research of Preference Food Material and Food Away from Home Behavior on Korean, Japanese, and Chinese - Tourists who depart as Incheon International Airport -
Han, Kyung-Soo ; Seo, Kyung-Mi ;
Journal of the Korean Society of Food Culture, volume 18, issue 4, 2003, Pages 346~355
The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.
Effect of Chlorella Growth Factor on Quality of Bread
Park, Shin-In ;
Journal of the Korean Society of Food Culture, volume 18, issue 4, 2003, Pages 356~364
The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.
A study on Discover and Perception of the Native Local Foods in Wonju Region - Comparison between Residents and Cooks -
Song, Byeng-Choon ; Han, Kyung-Sun ;
Journal of the Korean Society of Food Culture, volume 18, issue 4, 2003, Pages 365~378
The purpose of this research was to have a proper understanding, to have a concern about native local foods and to discover unknown them in Wonju. The data was obtained by use of questionaries to residents(1977 persons) and cook(172 persons) in Wonju and statistical analysis was performed. Frequency and percentage were acquired using SPSS program. To turn out the significant difference between general conditions and each groups t-test and F-test were used. The results of this survey had briefly summarized as follows 1. The results were total 99 kinds of food revealed as a native local foods and 9 kinds of the special products of Wonju. 2. The main materials were potato, com, buckwheat, acorn, pheasant, mushroom, arrowroot, and wild edible greens. 3. The local foods in Wonju were formed with it's own natural material and cooked by original cooking method. 4. The highest perceptional score items were the hot Tang(Hwangtaehaejangguk, Chueotang, Oritang, Gamjatang, Minmulmaeuntang, Tojongdakbaeksuk, Hwanggibaeksuk, Eomnamusamgyetang), and the Bap(Bibimbap, Ssambap, Sanchae-jeongsik) and the noodles(Potato sujebi, Dongchimimakhukso, Olchaengiguksu, Jangsujebi, arrowroot noodle,Gamjaongsimi).
A study on Regional foods in the middle of Chosun Dynasty through Domundaejac
Cha, Gyung-Hee ;
Journal of the Korean Society of Food Culture, volume 18, issue 4, 2003, Pages 379~395
Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.
Changes of Obesity and Depression Level of Obese Children on Body Weight Control Program
Kim, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 18, issue 4, 2003, Pages 396~405
The purpose of this study was to investigate the changes of obesity and depression level of obese children on body weight control program. The body weight control program included nutrition education, psychotherapy and exercise for weekly session during 9 months. The results from this study were as follows. A total of 27 obese children participated in this study. The average age of children was 11.7 years, 70% of children had regular exercise. Average exercise time was 1.2 hours and watching television time was 1.8 hours. Children's serum composition were within normal ranges. Rohrer index(RI) was significantly decreased to 163 from 167(p<0.001) and BMI was significantly decreased to 23.9 from 24.5(p<0.01) after body weight control program. There was not significant difference in depression score after body weight control program and there was not significant correlation between obesity and depression level. The response tendency of depression items indicated obese children had negative depression feelings and couldn't have hopeful mind to the future. But there were significant increase(p<0.05) in depression and hopeful mind in factor analysis. The suggestion and limitations of this study were discussed. These results suggest that body weight control program including nutrition education, exercise and psychotherapy may be effective for helping obese children.