Go to the main menu
Skip to content
Go to bottom
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 9, Issue 4 - Dec 1994
Volume 9, Issue 3 - Sep 1994
Volume 9, Issue 2 - Jun 1994
Volume 9, Issue 1 - Mar 1994
Selecting the target year
Changes in pH, Acidity, Organic Acid and Sugar Content of Dough for Jeungpyun During Fermentation
Park, Young-Sun ; Suh, Chung-Sik ;
Journal of the Korean Society of Food Culture, volume 9, issue 4, 1994, Pages 329~333
Physicochemical Properties of dough for Jeungpyun(Korean steamed rice cake) were analyzed during fermentation in the ranges of 0 to 10 hours. As fermentation time went by, pH of Jeungpyun dough was decreased while its titratable acidity and lactic acid content were increased continuously. Total sugar content was decreased continuously during fermentation. Reducing sugar content was increased greatly at the early stage of fermentation, reaching maximum value, 101 mg/g-dry matter at 4 hours, but it was decreased thereafter.
Stability and Flavor of Yackwa Fried in Soybean, Cottonseed and Ricebran Oils
Han, Myung-Joo ; Rhee, Young-Kyung ; Bae, Eun-A ;
Journal of the Korean Society of Food Culture, volume 9, issue 4, 1994, Pages 335~340
The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at
. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.
Study on Traditional Folk Wine of Korea -In the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-
Yoon, Sook-Ja ; Jang, Myung-Sook ;
Journal of the Korean Society of Food Culture, volume 9, issue 4, 1994, Pages 341~353
This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around
days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.
Study on Traditional Folk Wine of Korea -In the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do-
Yoon, Sook-Ja ; Park, Duck-Hoon ;
Journal of the Korean Society of Food Culture, volume 9, issue 4, 1994, Pages 355~367
This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is
: in the case of blended secondarily fermented liquor, from the minimum of
to the maximum of
. The brewing duration is
days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.
A Survey on Food Culture of College Student in Seoul Area
Lee, Young-Soon ; Lim, Na-Young ; Park, Kwang-Hee ;
Journal of the Korean Society of Food Culture, volume 9, issue 4, 1994, Pages 369~378
This study was surveyed by 319 male and 336 female college students in Seoul for food behavior and effect of Western food on food life. The results were summarized as follows; 1. The recognition of Korean folk food was higher in female than male students. 2. Eating type of college students appeared that they prefered to cooked rice at breakfast, lunch, and dinner because of a general food type of their family. 3. The favorite food items in college students showed fruits in female and meat in male. 4. Eating out type with family appeared mainly Korean food, because of their preference. 5. The 29% of college students visited fast food restaurants more than
times per week. 6. In compared to Western food, the Korean food were favored by college students but cooking process of food were complicated. 7. The preference of Korean food against Western food was mostly higher in male than female. 8. The standard of food choice were taste and convenience of food. 9. Main factor of food habit change appeared convenience of buying easily. 10. The influence of the Western food in our food behavior were easy to buying but not fit our preference. 11. Opinion of students in order to keep Korean food were follows; Various food development, enlargement of consumption market, correct education about Korean food and change of people consciousness through consumer campaign.
A Study on Decision-Making Processes of Organic Foods
NamKung, Sok ;
Journal of the Korean Society of Food Culture, volume 9, issue 4, 1994, Pages 379~394
The purpose of this study was to identify the correlation between the factors influencing on housewives' decision-making processes of organic foods and the relating variables, and the 5 stages of decision-making processes of the EBK model is utilized in this study. The sample was selected from 411 housewives living in Seoul from 1st of September through 20th of September, 1993. Frequency, Percentage, Mean, Factor analysis, One-way ANOVA, Duncan's multiple range test, t-Test, Correlation, Multiple regression analysis and Path analysis were measured. Major results are as follows: 1. Purchasing motivation of the organic foods were in order of the health care, nutritive value and taste care. 2. The major informations source for the knowledge of organic foods were in order of TV/radio, newspaper/magazine, recommendations informations and advice through a family/friends/acquaintances. 3. Evalution criteria in shopping of organic foods, the total degree of consideration over the purchasing factors of organic foods was fairly high level: consumers thought much of the sanitation/freshness, nutritive value and the food safety. In this regard opinion leaders was dominantly mass media. Consumers have a tendency to purchase organic foods in consideration of their children and husband. 4. Major place to purchase organic foods are super markets and department stores. And When shopping organic foods, housewives by all means confirm the check points in their own mind, which were expiry date, manufactured date and packing condition, but unexpectedly manufactured company was out of concern. 5. Housewives usually satisfy with decision after purchasing organic foods, while they were fairly unsatisfied with the price, quality, incomplete description for ingredients and manufactured date. 6. The variables influencing to the sincerity when selecting the most desired organic foods is how be cares about the natural freshness of the foods and the types of residents in order. Another interesting tendency is the richer they are very considerate to decide. It is to say the people who cares more about the natural freshness is the sincerer when making decision and also the class who lives in the apartment house enjoying high income do not easily accept the product quality.
Changes of Component of the Fermented Youbsak Sauce during Fermentation
An, Yang-Jun ; Chung, Hee-Jong ;
Journal of the Korean Society of Food Culture, volume 9, issue 4, 1994, Pages 395~400
The objective of this study was to investigate the chemical properties of fermented youbsak sauce to use as a source of the flavor and taste enhancement for kimchi preparation. The pH and total acidities of fermented youbsak sauce were not greatly changed during fermentation. The contents of volatile basic nitrogen and amino type nitrogen were gradually increased during one year fermentation, from 63.7 mg% to 224.8 mg% and from 352.5 mg% to 851.7 mg%, respectively. Acid value were increased until 120 days of fermentation and then it was slightly increased up to 44.3. In fatty acids composition, saturated fatty acids were slightly increased during the fermentation, but unsaturated fatty acids were gradually decreased. Palmitic acid was the most abundant fatty acid and followed by oleic acid, palmitoleic acid, myristic acid and eicosapentaenoic acid. The major amino acids in the early stage of fermentation were arginine, glutamic acid, alanine, leucine and valine, while fermentation progress, the amounts of glutamic acid, lysine, phenylalanine increased. Finally, glutamic acid, lysine, phenylalanine, arginine and alanine became the major amino acids after one year fermentation.
A Study on nutritional status and one serving size of commonly comsumed dish in Korean college women
Kim, Mi-Kyung ; Lee, Jee-Yeon ;
Journal of the Korean Society of Food Culture, volume 9, issue 4, 1994, Pages 401~409
The use of food frequency questionnaire to estimate dietary intake has become widespread in epidemiologic studies. It has been suggested that knowledge about a person's usual serving size of each food, in addition to consumption frequency, will improve the accuracy of this method. This study was performed to investigate the nutritional status and one sowing sizes of commonly consumed dishes in Korean college women. Intakes of dish or food in 156 college women were measured by 7-day weighed food records in May, 1992 and May, 1993. For each dish or food, variance in one serving size was partitioned into within-person(intraindividual) and between-person(interindividual) components. All nutrient intakes except vitamin A and vitamin C were less adequate. The major dish groups which contributed to the most daily nutrient intakes were boiled rice, bread, fruits, dairy product, and biscuit and snack groups. In more than 50% of dishes, the within-person variation was greater than between-person variation. And the variety and amount of food which was used in one dish were too variable to make standard recipe.
Study on the Characteristic of Physicochemical Quality of Oolong herbs tea by Extraction Conditions
Park, Sang-Kyu ; Kim, Jong-Kuk ; Kim, Jun-Han ; Moon, Kwang-Deok ; Oh, Sang-Lyong ;
Journal of the Korean Society of Food Culture, volume 9, issue 4, 1994, Pages 411~417
The extraction condition and quality attributes components in Oolong tea were investigated. Extraction yield was high in
above 50% ethanol solution. Sucrose content most high among the free sugar ranged
, while arabinose was the least. Organic acids in ethanolic extracts were furmaric, citric and malic acid. Free amino acids were 15 kinds and contents of proline, tyrosine and glutamic acid were comparatively high. Tannin content extracted from water and 25% ethanol solution were 38.6 and
, it decreased as ethanol concentration increase. Caffeine content did not changed as extraction conditions. Ascorbic acid content was
when extracted from 25% ethanol solution, it decreased as ethanol concentration increase. Bitter and astringent taste affected to overall preference of Oolong tea. Tea manufactured from 25% ethanol solution extracts recorded most high organoleptic score than any other extraction condition.