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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 5, Issue 4 - Dec 1990
Volume 5, Issue 3 - Sep 1990
Volume 5, Issue 2 - Jun 1990
Volume 5, Issue 1 - Mar 1990
Selecting the target year
A Study on the cooking in 'The Joobang'
Kim, Sung-Mee ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 415~423
'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.
Studies on the Taste Describing Terms of Monosodium Glutamate and the Interactions Between MSG and Other Basic Taste Substances
Hong, Hae-Kyung ; Lee, Hyun-Duck ; Lee, Cherl-Ho ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 425~430
The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.
Studies on the functional properties of sugar derivative sweeteners
Lee, Cherl-Ho ; Souane, Moussa ; Lee, Hyun-Duck ; Kim, Sun-Young ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 431~436
The functional properties of novel sugar derivative sweeteners, fructo-oligosaccharide, maltitol, sorbitol and high maltose syrup(HMS) were examined for their humactant effect, lactic acid bacterial growth, Streptococcus mutants growth and relative sweetness compared to sucrose. Sorbitol exhibited remarkably high water activity reducing capacity, whereas fructo-oligosaccharide and maltitol showed the same level as sucrose. Maltitol showed distinct anti-bacterial(bacteriocidic) effect against Stc. mutants and most of lactic acid bacteria tested except for L. plantarum. The molar basis relative sweetness of sugar derivatives in comparison with 1%(w/w) level of sucrose were 0.69 for Neosugar(fructo-oligosaccharide), 0.21 for sorbitol, 0.50 for maltitol and 0.27 for HMS.
Studies on the Lipids Composition of Korean Edible Mushrooms
Hong, Jai-Sik ; Kim, Young-Hoi ; Kim, Myung-Kon ; Kim, Tae-Young ; Kim, Keum-Jae ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 437~442
Three fractions-neutral lipids, glycolipids and phospholipids were obtained from total lipids in cultivated mushrooms(Pleurotus ostreatus and Pleurotus sajor-caju) and wild mushrooms (Ramaria botrytis and Lactarius volemus), and their lipid compositions and fatty acid compositions were determined by means of silicic acid column chromatography, thin layer chromatography and gas liquid chromatography. The total lipid contents in mushrooms were
(wet basis). It was found that the contents of phospholipids
and neutral lipids
were high, while that of glycolipids
were low. The main lipid in neutral lipids was triglyceride
followed by free sterol
, sterol ester
, but the main lipid in neutral lipid of Pleurotus sajor-caju was free fatty acid(34.1%). The main lipid in glycolipids was steryl glycoside
followed by esterified steryl glycoside
, monogalactosyl diglyceride
. Among the phospholipids, phosphatidyl choline
, phosphatidyl ethanolamine
, phosphatidyl inositol
were the major components. The major fatty acid of total lipids was linoleic acid followed by palmitic acid, oleic acid. Fatty acid composition was not significantly different among total lipids, neutral lipids, glycolipids and phospholipids contained in tested mushrooms but the main fatty acid in neutral lipid of Ramaria botrytis was oleic acid(48.7%).
A Study of Characteristics of Pectinesterase, Polygalacturonase and Peroxidase in Kimchi Materials
Park, Hee-Ok ; Kim, Kee-Hyun ; Yoon, Sun ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 443~448
The object of this study was to investigate the characteristics of pectinesterase(PE), polygalacturonase(PG) and Peroxidase(POD) in Kimchi materials. The results were as follows : 1. The specific activities of PEs in Korean cabbage, Korean raddish, garlic and ginger were 200 unit/mg protein, 23.1 unit/mg protein, 0.8 unit/mg protein and 32 unit/mg protein, respectively. The optimum pHs of PEs in all materials were between 7 to 8. The concentrations of NaCl,
which showed the highest activities of PEs were
NaCl, 50 mM
in Korean cabbage and raddish, 0.05 M NaCl, 20 mM
in garlic and 0.2 M NaCl, 20 mM
in ginger. 2. The specific activities and the optimum pHs of PGs were 1.5 unit/mg protein and pH 4.5 in Korean cabbage, 1.6 unit/mg protein and
in Korean raddish, 0.06 unit/mg protein and
in garlic, and 0.06 unit/mg protein and
in ginger. The concentrations of NaCl,
which showed the highest activities of PGs were
in all materials. 3. The specific activities and the optimum pHs of PODs in Korean cabbage, Korean raddish, garlic and ginger were 71.3 unit/mg protein ; pH 6.0. 769 unit/mg protein ; pH 5.5, 1.09 unit/mg protein ; pH 4.5 and 12.7 unit/mg protein ;
, respectively. POD activities were not decreased in Korean cabbage, but decreased in Korean raddish by the increase of NaCl,
concentrations. In garlic and ginger, POD activities were a little slightly affected by the increase of NaCl,
The Effect of Ginseng Saponin on The Growth of Bacillus cereus
Oh, Hae-Sook ; Lee, Ho-Yong ; Lee, Young-Mee ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 449~453
This study was designed to illuciate the effect of ginseng saponin on the growth of Bacillus cereus 425. The bacteria was cultured in the broth medium treated with ginseng saponin. The result is as follows : The binding experiment was tried to see relationship between the growth stimulation and increased nutrient absorption. The result showed that stimulation of glucose binding especially, increased cell growth. The ginseng saponin stimulated the cell growth showed a significant increase of acid phosphatase and alkaline phosphatase activities.
A Model for the Improvement of the Foodservice Management Structure of Fast Food Restaurants
Lyu, Eun-Soon ; Kwak, Tong-Kyung ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 455~462
The purpose of this study were to investigate relationships between the franchisors and franchisees in terms of management, satisfaction and cooperation, and to establish a model for improvement of the foodservice management structure of fast food franchise system. Data were collected from 4 hamburger and 7 noodle franchisors, and from 21 hamburger and 38 noodle franchisees. Surveyed chains were composed of 10 franchisor-owned units and 49 franchised units. The instrument used in this study was Liker type 5-scale guestionnarie. Hypotheses concerning relations between management practices by franchisor and satisfaction of franchisee, cooperation of franchisee were tested using path analysis. Unit management practices by franchisors were significantly different according to the operation style. Franchisor-owned hamburger chains rather than franchised noodle chains were better managed by franchisors in terms of QSC and management support. Management practices by franchisors in the whole showed a significant relationship with the satisfaction, cooperation, and the implementation of standardized recipes by franchisees. Franchisees' satisfaction had a significant positive relation with the cooperation and the implementation of standardized recipes. QSC management practices and management support by franchisors, had no direct relevance to the general cooperation of franchisees, and management practices in the whole had a little relevance to it, but franchisees' satisfaction in terms of QSC and the whole had a strong effect to their QSC Cooperation.
A Study on Food Behavior and Preference of Military Personnel
Lee, Young-Mi ; Joung, Yoo-Kyung ; Yang, Il-Sun ; Sohn, Kyung-Hee ; Moon, Soo-Jae ; Kim, Kwang-Jung ; Lee, Sang-Goo ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 463~472
This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.
Effect of Color on Taste of Foods-I. Effect of Color on Flavor Identification of Candies-
Shin, Ji-Won ; Baek, Sang-Bong ; Rhee, Kyu-Soon ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 473~480
Three sensory evaluations were conducted to assess the effect of food color on flavor identification. Elementary students and women university students served as subjects for three evaluations of hard candies, in order to assess color preference, to examine the effect of atypical color on flavor identification and to examine the acceptability of harmony between the color and the perceived flavor. Results showed that inappropriate coloring of the three flavored hard candies induced flavor responses that are normally associated with that color and decreased the acceptability. In addition, the acceptability of colorless candies is lower than that of colored candies. It is suggested from it that when there is no color on the product, even atypical color, it`s harder to identify the flavor and to get a high grade in its preference.
The Forecasting Model of the Change in Food Balance and Nutrient Intake under the Economic Growth
Lee, Jong-Mee ;
Journal of the Korean Society of Food Culture, volume 5, issue 4, 1990, Pages 481~485
This study is designed to forecast the characteristics in food consumption patterns under per capita GNP growth. Ordinary least square(OLS)method was employed as analyzing technique. Equation was
, in which X was per capita GNP and Y were Engel coefficient, food supply, energy supply, nutrient intake and ratio of self-supply of food. The result obtained indicates that the intake of nutrient such as protein and fat will be increased, and wheat, corn and legume are expected to be imported wholly due to lower ratio of self-supply, and rice will be over-supplied continually. Therefore, the relevant policy of government must be established in the field of supply and demand of food, and the research of sound national health should be done.