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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 4, Issue 4 - Dec 1989
Volume 4, Issue 3 - Sep 1989
Volume 4, Issue 2 - Jun 1989
Volume 4, Issue 1 - Mar 1989
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A Study of Cookery of Daily Meal (Soora Sang) in Wonheng Ulmyo Jungri Euigwae (1795)
Kim, Sang-Bo ; Han, Bok-Jik ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 125~143
To analyze daily meal of royal meal, studied Soora Sang were on record Wonheng Ulmyo Jungri Euigwae(1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd King of Choson Dynasty. The results obtained from this study are as follows. A dining table was round table with feet as black lacquer. Vessels were brazen vessel, silverware and earthenware. Kinds of dishes indicated as the number of vessels (sets). Food was arranged in two kinds of table, the first one called the main table, the second the side table. The number of sets to be arranged on the table were different according to the royal status of the eater. 15 sets for king's mother, 7 sets for the king and his elder sister, the latter sets being arranged on a single table. Soy and bean paste were ruled out from kind of sets. Kinds of dishes served with a meal generally were cooked rice (飯), soup (羹), heavy soup (助致), jerked meat (佐飯), meat fish and others broiled with seasoning (灸伊), salted fish shrimp and etc, cooked potherbs and potherbs (菜), pickled vegetables (沈菜, 淡沈菜) soy and bean paste (醬). The meat and fish and vegetable in the composition of a menu were well arranged.
An Investigation of Dietary Behaviors in Japan and Korea (Part II) -On Participation in Cooking and Table Manners-
Kim, Cheon-Ho ; Haga, Fumiko ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 145~153
Of 1,244 junior high school students of boys and girls and their families in Tokyo and Seoul, we investigated the present situations of the participation in cooking and table manners. In both countries, the average age of parents was 40's, and the ratio of the kinds of fathers' job was similar including 75% of full-time salaried workers, while that of mothers' in Japan was 63%, in Korea 23%. The male participation in cooking in both countries was found in younger generations and that of fathers and boys in Korea was significantly fewer than in Japan, which is regarded as the influence of Confucianism and employment of housekeepers. The figure of frequency of supper taken together daily was 27% in Japan and 54% in Korea where they didn't begin eating until all families gathered or the elders began. In Japan the civilities before and after meals were so often customarily expressed and they had the regular order of seats. The figure of frequency of taking meals with TV watching was about 45% in Japan of breakfast and supper and more than 30% in Korea of supper. As for the participation in cooking and table manners, national characteristics were clearly found out. In both countries, the newly modernized and democratized style of dietary behaviors was being made, rather sooner in Japan, out of the specific East-Asian traditional dining culture.
On the Six Kinds of Teas -Part II Koryo Dynasty-
Kim, Myong-Bae ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 155~159
The introduction of six kinds of teas in Koryo dynasty and tea-making in domestic were investigated. The results were certified as follows. 1. Lump-tea was introduced and then also produced in domestic. 2. It is assumed that scented-tea was made from white-tea. 3. It is assumed that strong-tea and large tea were blue tea. 4. Leap-tea, green-tea were druncken at the end of Koryo dynasty.
Effect of Some Materials on the Content of Nitrate, Nitrite and Vitamin C in Kimchi during Fermentation
Lee, Seon-Wha ; Woo, Soon-Ja ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 161~166
This study was intended to observe the changes of the nitrate, nitrite and vitamin C content during the fermentation of Kimchies by some added materials. Eight different types of Kimchi, were prepared with chinese cabbage and seasonings, to which added respectively materials such as soused anchovy, soused shrimp, garlic, mustard leaf, K-sorbate, ascorbic acid, radish. After they were prefermented at
for 24 hours, stored 35 days at
. Generally optimal maturity of Kimchi showed pH 4.4 to 4.6, lactic acid content 0.3 to 0.4% at salt content belows 2.5%. The content of total vitamin C in Kimchies was approximately 19.8-24.7 mg/100g at the initial stage of fermentation and then slightly decreased. When the process of the fermentation was active, the content of total vitamin C increased up to the same level or higher than that of the initial stage and then gradually decreased. In the case of Kimchi which added garlic, the content of vitamin C was relatively higher then the other samples. In the initial stage of fermentation, the nitrate and nitrite content in the Kimchi which added garlic and raddish were relatively higher than other samples. Nitrate content reached its minimum by the 21st day, at that time content was 290-342 ppm. At this time, the nitrite was not detected and total vitamin C content in all samples decreased.
Changes in the Textural Properties of Kimchi during Fermentation
Park, Kill-Dong ; Lee, Chul ; Yoon, Souk-In ; Ha, Seoung-Soo ; Lee, Young-Nam ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 167~172
Kimchi during fermentation with different periods of storage at room temperature were evaluated for the textural properties, titratable acidity, pH value and thickness of leaves in salting, during fermentation. Thickness of internal leaves in Korean cabbage were decreased of 50% for external leaves. but less decreased on the thickness of leaves in salting. Cutting force of leaves were increased with salting and during kimchi fermentation before 7 days. Stress (force vs area) in kimchi and Korean cabbage was same result of cutting force. Equation of pH change was y=-0.23x+6.13 (r=-0.97). Titratable acidity equation was y=0.09x-0.01(r=0.96). A desirable pH value and titratable acidity were 4.2 and 0.63% in kimchi fermentation.
A Study on the General Components and Minerals in Parts of Omija (Schizandra Chinensis Baillon)
Lee, Joung-Sook ; Lee, Mi-Gyeung ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 173~176
This study was carried out to comparison of the contents of general and mineral components between the original sample and water extract in each part of omija. The content of Carbohydrate was highest in endocarps, and that the crude protein and crude lipid in seeds. The contents of K and Mn in the fruits, endocarps, and seeds were all higher than those of the other cations. The content of K and Zn in endocarps were three to four times as much as those of seeds. and the content of Na, Ca, and Cu in endocarps were 1.5 to 1.75 times of seeds. Mineral contents by water extract in each part were ordered as K, Mg, Ca, and Fe. As the percentage of each ion in water extract on the basis of original sample, Fe was the highest ratio of behavior, and Mn was lowest.
A Study on the Compositions of Free Sugars, Lipids, and Nonvolatile Organic Acids in Parts of Omija (Schizandra Chinensis Baillon)
Lee, Joung-Sook ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 177~179
This study was carried out to investigate the compositions of free sugars, lipids, and nonvolatile organic acids in parts of omija. The major components of free sugars in each part of omija were fructose and glucose. The contents of those were similar in fruits and endocarps, however, the content of glucose was 1.5 times as much as that of fructose in seeds. The content of lipids in endocarps was 2.4 times as much as that in seeds, and major composition of lipids was neutral lipid. In the contents of nonvolatile organic acids, the content of citric acid that content was 61 to 68% depend on each part of sample was highest among other components, and that of malic acid being 25 to 30% was followed. The contents of nonvolatile organic acids of water extract were 74.5, 55.9, and 69.2% as high as those of original sample in fruits, endocarps, and seeds, respectively. The content of oxalic acid in seeds was lower than that of it in original sample.
A Study on the Compositions of the Total Amino Acids and Free Amino Acids in Parts of Omija (Schizandra Chinensis Baillon)
Lee, Joung-Sook ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 181~184
The compositions of total and free amino acids in parts of Omija were investigated. The most abundant amino acids in fruits, endocarps, and seeds were arginine (50.80%), lysine (14.37%), glutamic acid (14.22%), respectively. Since the amino acid scores of fruits, endocarps, and seeds were 9.4, 11.9, and 16.7, respectively, the limiting amino acid of each part were S-compound amino acids. In the composition of free amino acids, contents of lysine were highest one such as 51.78, 57.00 and 32.88% in fruits, endocarps and seeds, respectively. The contents of histidine from free amino acids were 23.62% in fruits, 22.37% in endocarps, and 26.41% in seeds.
Effect of Perilla Oil on the Fatty Acid Composition, ACAT and HMG-CoA Reductase in Microsomes, or Cholesterol and Protein in Serum of Rabbits
Nam, Hyun-Keun ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 185~189
Effect of perilla oil on the fatty acid composition, ACAT and HMG-CoA reductase in the liver microsomes, or cholesterol and protein in serum of rabbit were examined. 1. The content of total protein in serum was almost same amount of both groups, but
and r-globuline were incresed or
was decresed compared with control. 2. The content of high density lipoprotein incresed, and the content of low density lipoprotein decresed in lipoprotein. 3. Total cholesterol and triglyceride were decresed, and the content of phospholipid was incresed. 4. Perilla oil did not effect for changing blood glucose and
electrolytes. 5. Perilla oil did not effect for changing serum GOT and GPT in rabbit. 6. The activity of ACAT decresed and the activity of HMG-CoA reductase incresed. The activity of ACAT and HMG-CoA reductase in liver microsomes were reciprocal. 7. There were arachidonic acid 20:4, eicosapentaenoic acid 20:5, and docosahexaenoic acid 22:6 in the liver microsomes of rabbits. These highly polyunsaturated fatty acids were convented from linolenic acid 18:3 n-3.
Interchange of Dietary Culture between Korea and China
Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 4, issue 2, 1989, Pages 191~197
Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.