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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
Editor in Chief :
Volume & Issues
Volume 3, Issue 4 - Dec 1988
Volume 3, Issue 3 - Sep 1988
Volume 3, Issue 2 - Jun 1988
Volume 3, Issue 1 - Mar 1988
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The Historical Review of Traditional Korea Fermented Foods
Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 331~339
The Future Prospect of Traditional Korean Fermented Foods
Chang, Chi-Hyun ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 341~345
Sasang Constitution Medititution and Constitutional Foods
Song, Il-Byoung ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 347~349
Studies on the Malted red pepper catchup and Ginger of Chonla province
Hwang, Ho-Gwan ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 351~357
A feature of present fomula of dietary habitus is the result of its traditional succession, as like as the newly established culture is rooted in the inherited traditional culture. So, it is very important to discriminate the kind of korean traditional foods and to discuss the historical background of the foods in use, since they have to develope better dietary conditions in furture by using modern theory of dietetics. But there are few literatures concerning to korean traditional foods clear at a glance. However, some traditional foods including technology of cultivation and processing have been transmitted from generation to generation in some districts. Therefore, author has attempted to investigate the history of traditional foods. The results obtained were as follows. 1. A lots of traditional foods which were gifts to imperial court alloted to districts or civilian foods during Choson dynasty have been transmitted up to date, and the method of cultivation and processing are well preserved. Among them out standing examples are: 1) persimmon and its processed goods. 2) red pepper and malted pepper catchup. 3) ginger and its processed goods. 4) honey, bean sprouts etc. 2. It has been reported that ginger was cultivated in China in 5th century B.C. and in Korea early in 16th century. But historical relationships between them could not be confirmed. However, from SAMKUKSAGI and the report by Lee, Suk Woo(1754-1825) who was governor of Chonla province and remarked ginger as a sacred herb at Wanju county, Bongong town, it is suggested that ginger is a natural growing herb in Korea. 3. Soonchang malted pepper catchup is one of outstanding traditional foods which our ancestor have processed with red pepper. Peru is the place of origin, where they have cultivated pepper from 1st century. It is conceivable that pepper was transmitted from Europe to korea late in 16th century, and the first report on existence of pepper in korea was written in 1613. Therefore, it seems that malted red pepper catchup was processed 30 or 40 years later.
A Historical Review on Korean Vegetables
Lee, Mie-Soon ; Chung, Mi-Sook ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 359~367
Historical review on Korean vegetables was performed to illustrate the important position of the vegetables in Korean food culture. It is assumed that the cultivation of vegetable crops had been begun along with crop production. Korean people placed great importance on quality of vegetables including flavor and texture. It was also confirmed that vegetables had been cultivated and preserved by scientific methods. They grew vegetables at their leisure and knew to utilize medicinal effects of vegetables. This review reveals Korean ancestor's wisdom to use vegetables as foods for the relief of the sufferers from famine at the time of spring food shortage or crop failures.
A Consumer Survey in Seoul Area on Marketed Kimchi Products
Yoon, Suk-In ; Kim, Young-Chan ; Lee, Chul ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 369~376
A consumer survey(2, 251 residents) on marketed kimchi products in Seoul and near Seoul Area were investigated for marketablity and quality improvement of kimchi. The results obtained as follow. 1. The proportion of subjects who has bought the marketed kimchi products was 24%, some factors(ages, type of housing, family system, income) were investigated. 2. The major motivation season and favorite kinds of kimchi for purchasing the products were investigated. And Subjects bought the needed amount for 1 day at hygienic store. 3. Subjects prefered the taste of kimchi which is medium level in sour, sweet, salty and hot. The most urgent improvement for the marketed kimchi is the sanitation. If marketed kimchi were improved over the aspects, the proportion of subjects who would buy the products was 54%.
Study on development of tea by utilizing Lycium chinense and Cornus officinalis
Joo, Hyun-Kyu ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 377~383
This studies have been carried out to develop Korean traditional tea from the effects of Cornus officinalis and Lycium chinense and to study the developed tea on microbiological (Saccharomyces cerevisiae) and metaboilsm of experimental animals (Spraque-Duwely male rats 200g). On the microbiological study the yeast growth is increased with the increase of added Cornus officinalis or Lycium chinense and Lycium chinense increased the yeast growth more than Cornus officinalis, especially the synergistic effects are recognized on mixed extract of Lycium chinense and Cornus officinalis. The effects of Cornus officinalis, Lycium chinense or the mixed extract of both extract on liver damage caused by carbon tetrachloride were investigated in the case of animal test. The activities of GOT and GPT in serum are increased on control group compared to normal group but Lycium chinense group and group (which is administrated with the mixed extract of both ectract) decreased apparently the activities of GOT and GPT. The contents of Creatinine, BUN and Glucose in serum has no difference between normal and control group when the Cornus officinalis, Lycium chinense or mixed extract of both extracts were injected. Among them Lycium chinense group showed more normal value compared to Cornus officinalis and the mixture of both extract. The protective effect on rat liver damage caused by carbon tetrachloride is in order of Lycium chinense. The synergistic effects of the mixed extract on liver damage are proved to be better than Lycium chinense or Cornus officinalis singly.
The Changes of Soluble Sugar Components and Texture during the Processing of Dried Persimmon
Moon, Kwang-Deok ; Sohn, Tae-Hwa ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 385~390
This study was conducted to determine the interconversion of sugars in persimmon during the drying process and the textural properties of raw and dried persimmons using the changes of some chemical constituents, the analysis of sugar component, and the measurement of texture. Five varieties of persimmons were used in this experimment. As the drying proceeded, content of acetaldehyde and alcohol increased while soluble tannin content rapidly decreased. The rapid changes of these component obserbed in kyongsan Bansi and Hiratanenashi. Soluble sugars detected in raw persimmons were mainly glucose, fructose and sucrose. The content of sucrose was rapidly decreased in early stage of drying, while glucose and fructose were rapidly increased. The nearly same amount of glucose and fructose presented in the dried persimmon although there were some differences among varieties tested. The major component of white powder developed on the surface of dried persimmon was almost glucose. The texture profile analysis of the raw and dried persimmons was made with texturemeter and the quality of the dried persimmons was sensory evaluation method. Hiratanenashi and Sagoksi were determined as the suitable varieties in the processing of dried persimmons, but the varieties of Changdungyee and Namyang Susi were not suitable.
Effects of processing method and storage temperature and time on the texture of Yaksik(cooked and seasoned glutinous rice)
Lee, Hei-Jeung ; Lee, Young-Keun ; Koo, Sung-Ja ; Hong, Sung-Hee ; Lee, Cherl-Ho ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 391~396
The method for the measurement of texture hardening phenomena, which is the limiting factor of shelf-life of Yaksik in the market, was established. The changes in the hardening rate by the processing conditions and the storage temperature and time were examined. The standard sample made by traditional method could be kept at room temperature
for 3 days and the multipuncture force measured at the end of marketable quality was 700g. The hardening rate increased rapidly by storing at
and the ratio of hardening rate constants between room temperature and
storage reached to
depending on the processing condition. The largest ratio was observed by the sample made from pressure cooker. The addition of corn syrup retarded the hardening rate. The pressure cooking resulted in making too soft product, which diminished the panel preference, but it extend the shelf-life when products were stored at
microwave cooking resulted in making too hard texture which was not acceptable. The overall quality preference of Yaksik was decided by the textural preference and the latter showed significant inverse correlation with the maximum force of multipuncture test. Therefore, it was concluded that multipuncture test was useful for the measurement of the quality of Yaksik.
The Changes in the Dietary Pattern and Health and Nutritional status of Korean During the last one Century
Lee, Cherl-Ho ; Joo, Yong-Jae ; Ahn, Kee-Ok ; Ryu, Si-Saeng ;
Journal of the Korean Society of Food Culture, volume 3, issue 4, 1988, Pages 397~406
The changes in the dietary pattern of Koreans during the last one century and its consequences are summarized as follows; 1. Until the beginning of 20th century, Koreans used variety of cereals, vegetables and fruits for their staple food, but the variety has been largely reduced by the agricultural development and urbanized life style. 2. The well balanced traditional dietary pattern of Korean had been deeply deteriorated by the food shortage during the Japanese occupation and Korean war. 3. The deteriorated nutritional condition of Korean was not remedied by the restoration of traditional dietary pattern, but attempted to overcome it by the adoption of Western food habit. 4. The people were trained to eat milk and flour-meals during the starvation of Korean war, and it was continued after Korean war through the animal husbandry promotion policy. 5. The importation of food and feed cereals has been increased rapidly during the economic growth in 1970's and the food self-sufficiency droped below 50%. 6. In 1970's, the food supply pattern of Korean was restored to the level of early 1900, but the consumption of lipid increased extraordinarily. 7. The overconsumption of animal food and lipid continues in 1980's, and it coincides with the rapid increase in the occurence of food related degenerative deseases. 8. The establishment of Korean dietary goal which is based on the traditional dietary pattern is needed.