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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
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 2, Issue 2 - Dec 1987
Volume 2, Issue 1 - Jun 1987
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A Study on the Utilization of Korean Traditional Cookies by Housewives
Kye, Seung-Hee ; Yoon, Suk-In ; Lee, Chul ;
Journal of the Korean Society of Food Culture, volume 2, issue 2, 1987, Pages 103~116
To investigate the utilization of Korean traditional cookies by housewives, a survey was conducted to 1,037 housewives residing in Seoul, from October 16 to 23, 1986. Results are summarized as follows; The frequency of intake of Korean traditional cookies was very low depending on the age and total income. Housewives didn't prepare Korean traditional cookies at home, but mainly purchased commercial products in the market. Older people preferred Korean traditional cookies than younger people. The Korean traditional cookies which preferred by the housewives were generally Yackwa, Sesame-Gangjung, Soybean-Gangjung, Sanja, Perilla-Yutgangjung, Maejagkwa, Seban-Gangjung, Soybean-Yutgangjung and Black sesame-Gangjung. Improvement of taste in Korean traditional cookies was desired by 44.7% out of respondents. Additionally the respondents agreed that quality of Korean traditional cookies which is on the market have superior quality than western cookies, that the price of Korean traditional cookies is expensive and that Korean traditional cookies have various and abundent kind. The respondents preferred bamboo basket packing as packing materials of Korean traditional cookies. The main reason why Korean traditional cookies isn't wide spread use is the mass production of Korean traditional cookies does not accomplished.
A Literature Review on Korean Rice-cakes
Lee, Cherl-Ho ; Maeng, Young-Sun ;
Journal of the Korean Society of Food Culture, volume 2, issue 2, 1987, Pages 117~132
A literature survey on traditional Korean rice-cakes was made in order to identify the historical background and the state of scientific understanding on these products. Korean rice cakes can be classified into 5 groups depending on the processing methods; steamed (Jeung-byung), pounded (Do-byung), shaped and steamed or boiled (Dan-ja), fried (Yu-Jeon-byung) and fermented and steamed (Yi-byung). They are further divided into varieties by the raw materials used, coating materials and shape. The recipe and processing characteristics of 5 groups of Korean rice-cake were discussed and the scientific findings on these products were reviewed.
Studies on the Sensory Characteristics of Korean Tea and Related Products
Lee, Cherl-Ho ; Hong, Sung-Hie ; Hwang, Sung-Yun ; Shin, Ae-Ja ;
Journal of the Korean Society of Food Culture, volume 2, issue 2, 1987, Pages 133~147
The sensory quality characteristics of 7 different types of Korean traditional tea products were analyzed. For the standardization of sensory testing condition, the optimum drinking temperature were measured with 50 students, and all the samples tested were found to fall in the range of
. The optimum concentrations of tea for drinking were generally met with the amount recommended by the producer. A total of 45 sensory describing terms expressing the taste, odor, and mouthfeel were collected. Using the sensory describing terms as the character notes, flavor profile analysis was made for each tea product with 8 members of trained panel. The differences in quality characteristics of 29 test samples were evaluated and shown in the chart constructed by the quantitative descriptive analysis method.
A study on the Regional Characteristics of Korean Chotkal -The ways of preservation of chotkal-
Suh, Hye-Kyung ;
Journal of the Korean Society of Food Culture, volume 2, issue 2, 1987, Pages 149~161
The ways of preservation of chotkal which are classified by the principles of fermentation, are analyzed and interpreted. Chotkal is preserved mainly as two forms; one is chot and the other is shikhae. The fact that shikhae is preserved only in the eastern area can be attributed to two main reasons; (1) raw materials are available throughout four seasons and (2) relatively less production of salt. Chotkal is further classified into nine different ways of preservation and shikhae into fourteen. Regional characteristics for chot include that (1) in western part, Kechot is preserved in salty water (2) in central part Origuljot is fermented either with salt and powdered red pepper, or with salt, powdered red pepper and cooked cereal, (3) in southern part, freshwater shrimp with (1) salt only, (2) salt and powdered red pepper, (3) salt and cooked cereal, (4) salt, powdered red pepper and cooked cereal, (4) in northern part, fish with salt and powdered red pepper. Those for shikhae include that malt is used in southern part, shredded radish in northern part and cooked cereal more in southern part than in northern part.
Survey on the Kitchen Machinery for the Production of Convenient Foods (Dosirak) in Korea
Park, Hyung-Woo ; Koh, Ha-Young ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Journal of the Korean Society of Food Culture, volume 2, issue 2, 1987, Pages 163~167
To determine and improve the holding machinery for the productin of convenient food (Dosirak) making Compnay in Seoul and Kyeongkido, a survey was conducted of 16 relative companys in 1986. The majority of the holding machinery are composed to work table, sink, rice cooker and fryer. It is necessary that the machinery are reinforced like packaging machine, air cleaner, cold and refrigeration room, sanitary arrangements.
A Historical Study on the Achitectural Cooking and Storing Spaces in Traditional Korean Houses
Joo, Nam-Chull ;
Journal of the Korean Society of Food Culture, volume 2, issue 2, 1987, Pages 169~179
In the life style of the neolithic age, cooking and sleeping space was in one room dugout without differentiation of spaces, so to say one room system. Ro(a kind of primitive fire place) was used for both cooking and heating. However, in the early part of the Iron Age, the uses of Ro were separated into two major uses of cooking and heating. Especially, L-shaped Kudle(an unique under floor heating structure of Korea) was invented for the new system of heating, extending to Koguryo Period. The life style of Koguryo Dynasty could be seen through the mural paintings of tombs. For these mural paintings contain of cooking space(Kitchen), meat storage, and mill house drawing, we can recognize that houses were specialized many quaters according to their function. Also a kitchen fuel hole for preparing food was built without relation to L-shaped Kudle. But during Koryo Period, Kudle could be set up all over the room, the so-called Ondol(the unique Korean panel heating system) settled down. From this development of heating system, room could be adjacent to kitchen, and kitchen fuel hole and heating fuel hole be onething. This system was developed with variety, extending to Chosun Dynasty. In the period of Chosun Dynasty, a kitchen was made close to an Anbang(Woman's living room), and Anbangs Ondol was heated by the warmth of a cooking fireplace. Therefore Handae Puok, outer kitchen was used in summer. As for its storage space, it was seen that there were a pantry near the kitchen and a store house constructed as an independant building. In the latter, it was devided into a firewood storage, a Kimchi storage, and a rice storage, etc. Especially it is a unique feature that 'Handae-Duyju', an outer rice chest which keeps rice, was constructed as an isolated small building.