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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 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 (Jook Soora Sang: Rice Gruel, Mieum Sang: Thin Gruel, Soora Sang and Bankwa Sang in Hyun Neung Won) in Wonheng Ulmyo Jungri Euigwae (1795)
Kim, Sang-Bo ; Han, Bok-Jin ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 333~341
To analyze dialy meal of royal meal, studied Jook Soora Sang (Rice Gruel), Mieum Sang (Thin Gruel) and Bankwa Sang, Soora Sang in Hyun Neung Won 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. Rice Gruel (Jook Soora Sang), taken before breakfast, was arranged the same as the Soora Sang. The table for thin gruel (Mieum) was arranged in three kinds of sets; one for thin gruel, the others for stewed meat (Goem) and sugared fruit (Jeong Kwa). The diet seems to have been quit scientific and restorative. Bankwa Sang and Soora Sang in Hyun Neung Won was arranged the same as the other Bankwa Sang and Soora Sang. Therefore setting the table of royal meal had a rule.
Names of Food, Tableware, Cooking Utensils Discribed in the Full Account of Imperial Visit Meal (Wonheng Ulmyo Jungri Euigwae)
Lee, Sung-Woo ; Han, Bok-Jin ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 343~345
A Study on Korean Dog Meat Cooking (I) -Bibliographical Study-
Kim, Tae-Hong ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 347~356
In this study, the kinds of Dog Meat Cooking, the frequency of them, the ingredients, and the variation of recipes written in the books from 1670 to 1943 in Korea were studied. 1. There were 14 Dog Meat recipes in the literature. And the number dishes is 50. Among these, Jeung (steaming in seasoning:(蒸) had the highest frequency, 20(40%), which has played a main role. Kaeng or Tang (soup:(羹,湯) has appeared 12 times (24%) and Eikin koki dasi chinun bup (steaming twice), Kujang(steaming with white onions:((狗醬) 4 times (8%), respectively. 2. The number of sesonings was 22, the major ones according to the frequencies were oil and soy sauce(34.7%), sesame-seed powder(32.6%), pepper(30.4%), vinegar(30.4%), soy sauce (23.9%), red pepper powder(21.7%(, sesame-seed oil(19.5%), Mancho powder(19.5%), and Chuncho powder(19.5%). 3. Five ingradients were found, among which onion was most widely used(28.2%), Parsley(17.3%), Kyeyun(8.6%), leek(2.1%), and walnut(2.1%) have also appeared.
A Study on Korean Dog Meat Cooking(II) -Survey of Dog Meat Cooking Restaurants-
Kim, Tae-Hong ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 357~368
In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).
A Study on Sensory Characteristics and Consumer Preference of Korean Dog Meat Foods
Kim, Tae-Hong ; Yu, Choon-Hie ; Hong, Hee-Ok ; Kim, Hee-Sun ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 369~374
This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the 'neither liked nor disliked' food on an average. 2) Male consumers showed higher preference than female did for the dog meat tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.
Analytical Survey on the Study of Traditional Fermented Food in Korea
Jo, Jae-Sun ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 375~382
About 760 papers and patents of the traditional fermented food in Korea were collected which were published during 1917-1988, and then the papers were classified, outlined and reviewed. Study of traditional fermented food was about 10% of total study on Korean Foods, and that of alcoholic beverage was 50%, soy sauce and related product was 30% and kimchi was less than 20% of total study of traditional fermented foods. Though considerable amount of studies were accomplished before the World War II, but a few study was accomplished during the Korean war. The research activity is, hitherto, increasing gradually, but the systematic studies were rarely done. The studies to be investigated were processing quality of raw materials, classification, standardization, sensory quality of the product and so on.
A Study on the Survey of the Dining out Behaviours of College Students in Seoul
Ahn, Sook-Ja ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 383~393
This study was surveyed by 318 male and 288 female college students eating out behaviours in Seoul. The results were summarized as follows; 1. Listed below are the major kinds of eating out of the home, breakfast form 8.9%, lunch 76.9%, supper 24.5% and snacks 25.7%. 2. 'Lunch out everyday' by male 53.5%, by female 52.5% 3. The reason why they lunch out indicates carrying a lunch box is 'inconvenient' by 35.1%, 'convenient' by 32.2%, 'hard to prepare the lunch box' by 19.9%. 4. When they choose kinds of food they are ascribed to 'preference' by 66.5%-74.6% the highest percentage of all. 5. The percentage rate of families who eat out Korean food gained the highest percentage by 59.7% next western food 16.6%, chinese food 15.2%, but the lowest percentage was Japanese food by 4.3%. 6. Ra-myun and noodles occupy the highest percentage of male by 43.7%-40.6%, female by 32.4%-54.3%. 7. When viewed from food preference for eating out take fried chicken, Pizza, Kalbi, Bulkoki and Tangsuyook. 8. The price the students generally pay for lunch was 500-1400 wons, averages to 1,000 wons. The price of eating out per capita a day, when taken by family unit averages to 5,200-5,900 wons. 9. College students offered suggestions for 'expensive in prices' 59.1%, 'Unsanitary' 14.1% when eating out.
Survey on Consumption Pattern of Ramyon in Seoul Area
Kim, Sung-Kon ; Lee, Ae-Rang ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 395~404
The consumption pattern of Ramyon(a deep-fried instant noodle) in Seoul area was surveyed in 1988. Of 2,432 consumers, 801 consumers were considered to be non-eating. Based on Ramyon eating consumers, most frequent consumption of Ramyon was 1-2 times per week. The frequency of consumption decreased in the order of middle school student, high school student, university student, office worker and housewife. Most consumers eat Ramyon because of convenience for meal substitution. Consumers considered that the taste of soup was more important than the texture of noodle. The most desirable texture and taste of soup were chewy and spicy, respectively. The consumption pattern of Ramyon between sex and among occupation groups were different. However, no significant differences were observed between sex and among occupation groups as far as quality factors were considered.
Sensory Quality Attributes of Takju and Their Changes During Pasteurization
Lee, Cherl-Ho ; Lee, Hyun-Duck ; Kim, Ji-Yong ; Kim, Ki-Myung ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 405~410
The sensory quality describing terms of Takju were surveyed by questionair and classified according to the sensory characteristics. The effects of thermal treatment for the pasteurization of Takju on the sensory quality were tested and statistically evaluated. The important sensory quality attributes of Takju were white, gray, and yellow for color, acidic and yeasty for smell, sour, astringent, bitter and sweet for taste and gritty, viscous and carbonated for mouthfeel. The organoleptic properties of grayness, yeasty and cooked smell, astringent and bitter taste and thickness increased, while sourness, sweetness, yellowness, grittiness and carbonated feel decreased by the pasteurization treatments, heating
for 9 seconds. These changes coincided with the overall reductions in the preference scores of pasteurized Takju. The degree of sensory quality deterioration appeared to be affected to some extent by the heating temperature.
Changes in Tasting Constituents (Tannin, Free Sugar, Total Nitrogen ) of Green Tea by Leaching Condition
Lee, Mi-Gyeong ; Lee, Sung-Woo ; Kim, Sung-Soo ; Lee, Sang-Hyo ; Oh, Sang-Lyong ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 411~416
Optimum leaching conditions of Korean green tea were determined by examining the relationship between sensory evaluation and tasting constituents of green tea infusion at various leaching conditions. Total nitrogen, total reducing sugar and tannin contents of green tea were
, respectively. They increased with the increased of leaching temperature and time. The sensory score was significantly correlated with the tannin contents of green tea in fusion in the range of
.(r=-0.9061). Optimum leaching conditions of green tea were
, 0.5 min at
in high grade parched green tea,
in medium one.
Effect of the Volatile Constituents of Mugwort Seed Extract on the Growth of Microorganism
Jung, Byung-Sun ; Lee, Byung-Ku ; Shim, Sun-Taek ; Lee, Jung-Kun ;
Journal of the Korean Society of Food Culture, volume 4, issue 4, 1989, Pages 417~424
The volatile constituents of Mugwort seeds were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS. Of the 73 compounds identified from Mugwort seed extract, the main volatile compounds were campher (14.242%), borneol(12.812%), 1.8-cineol(6.437%) and terpinen-4-ol(1.185%) comprising about 35%. Effect of the volatile constituents (champher, borneol, 1.8-cineol, terpinen-4-ol and essential oil) on the growth of Microorganism (B. subtilis, E. coli, S. cerevisiae, L. mesenteroides, L. Plantarum, A. oryzae). Of the volatile compounds had a antibiological effect, terpinen-4-ol was the most effective in volatile compound.