• Korean journal of food and cookery science
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• v.14 no.2
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• pp.188-194
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• 1998

The purpose of this study was to provide those abroad with information about Korean foods and food culture by investigating the Japanese perception and preference for Korean foods. The results were as follows: 53.2% of the Japanese students had much interest in Korean foods and most of students (93.2%) were experience In eating Korean foods. On their first impression of Korean foods, 67.8% of the students answered that it was 'good', and 74.1% of answered their impression after eating Korean foods was 'good'. 83.1% of the students also answered that Korean foods suited their taste because they were 'delicious'. But 16.9% of the students answered that the Korean foods did not suit them because they were too spicey. The most well-known (99.3%) and eaten (96.3%) Korean food by Japanese stutents turned out to be Kimchi. In the preference test for Korean foods, Samgyetang was estimated the most delicious food. In the comparision between Korean Kimchi and Japanese Kimchi, the former was estimated more delicious and spicier than the latter.

• Journal of the Daesoon Academy of Sciences
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• v.39
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• pp.99-136
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• 2021

Grievance-resolution pursues reconciliation, mutual beneficence, and consolidation. Accordingly, the concept of grievance-resolution is a norm, a principle, as well as an ideology that aims to realize an ideal society and satisfy human desires. Such ideological thought transcended into religious doctrine and was systemized by Jeungsan, Kang Il-sun. He focused on grudges that represented the intrinsic sentiment of Korea and apprehended that grudges are the grounds and reason for the devastation of the world. Furthermore, Jeungsan was a figure who reinterpreted the concept of grievance-resolution via a religious perspective through an in-depth study which transformed into a doctrinal system. He practiced the Reordering Works of grievance-resolution on a universal dimension to religiously redeem all things. Jeungsan completely resolved all the grudges and grievances that filled up the Three Realms (Heaven, Earth, and Humanity) through the concept of grievance-resolution and emphasized that he would establish an ideal society on earth to complete the redemption of human beings. Jeungsan apprehended that the essential characteristics of grudges and grievances were the fundamental reason for the destruction of the world. In this regard, he insisted that the redemption of the world should be achieved through the grievance-resolution. Grievance-resolution is an essential aspect and principle of Jeungsan's system of thought. In addition, it is a concrete approach to establish the earthly paradise of the Later World. Jeungsan implemented a method to redeem humankind by systemizing the intrinsic sentiments common in Korea - namely, the concept of grievance-resolution- and he suggested it as a religious practice which was the principle behind the Reordering Works of Heaven and Earth. Jeungsan defined that his own era was a time of grievance-resolution. In addition, he insisted that grievances and grudges had existed from the beginning of humankind. Jeungsan also said that there were grievances and grudges in heavenly planes, human planes, and underworldly planes. It was thereby necessary to do beneficial deeds for others and reciprocate beneficence in order to resolve grievances. He emphasized that a process wherein all human desires could be satisfied was essential. Furthermore, Jeungsan stressed that this present time should focus on the process of grievance-resolution on a practical level.

• Journal of the Daesoon Academy of Sciences
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• v.33
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• pp.319-349
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• 2019

This study aims to elucidate the origin and yield of life and its characteristics and purpose in Daesoon Thought. Thereby, Taegeuk (the Great Ultimate) and Sangje (the Supreme God) have been deemed the source and ontology of life. The structure of each living creature is explained through reason (理), energy (氣) and spirit (神). In addition, through vital reason and living energy, the purpose of life makes the realization of the benevolent characteristics of life possible through the mind of Sangje. This line of research is unique among currently available research views of life as it perceives the spirit to be an ontological entity with functions and interactive engagement. By way of contrast, prior research suggests that spirit is life itself and includes it in the category of life and death. The Daesoon view of life is unique in that it is somewhat influenced by ontology and developmental theories from Confucianism, yet the concept of divine beings suggests a humanistic Sangje, who presides over the Great Ultimate. The realization of reason in this model is rather thought-provoking. Humans, just like other living things, are born with vital essence and function and interact as a main source to preside over the innate spirits inside themselves. Humans take responsibility for a certain sphere in the Three Realms that make up the world. They are also recognized as a significant feature in the world. Such an idea in Daesoon Thought depicts that 'the enshrinement of spirit into human being (神封於人),' follows Heaven and Earth. This is done to rectify humans in order to meet the needs of the universe and ultimately establish the era of the enshrinement of spirits into human beings. As for humanity, this possibility exists because of the spirits contained within their inner-selves. When cultivating oneself, humans and outer spirits actively interact with each other. This is likely to cause changes in a human's constitution and characteristics. In the end, one can be enshrined with corresponding divine beings according to one's degree of cultivation. Humans are born through the command of Sangje and the accomplishments of their ancestors as well as the energy of the universe. Present day humans encounter the era of human nobility and the era of humankind's divine salvation. Thereby, the purpose of human life is to contribute to the universe. To achieve this goal, the most important thing is to wholly realize that one's nature and reason were endowed by Heaven, which emerged from virtuous conduct in society. This is also akin to the movement of reason in Jeungsanist Thought. Sangsaeng (mutual beneficence) among oneself and others and between human beings and divine beings can be completed through the resolution of grievances for mutual beneficence and the grateful reciprocation of favors for mutual beneficence. If one accomplishes the perfected state of one's own nature and reveals it wholly, then one will be fully able to interact with spirits and reach the state of the human nobility.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.241-246
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• 2013

The objective of this study was to evaluate microbial growth patterns on Korean foods containing collagen. Samgyetang, Ugultang, Odolbyeboguem, Jeonyak, and Jokbal were inoculated with Staphylococcus aureus and Salmonella spp., and incubated at $4^{\circ}C$ (6 days), $10^{\circ}C$ (6 days), $20^{\circ}C$ (3 days), and $30^{\circ}C$ (36 h). Cell counts of S. aureus and Salmonella spp. were enumerated on mannitol salt agar and xylose lysine deoxycholate agar, respectively. Of the 5 foods, S. aureus and Salmonella cell counts decreased (P < 0.05) only in Jeonyak. To understand this reduction in cell growth on Jeonyak, extracts of ingredients such as clove, cinnamon, pepper, ginger, and jujube were examined to determine minimal bactericidal concentrations (MBC; AU/mL). Clove (3.13 AU/mL), cinnamon (50 AU/mL), pepper (25 AU/mL), and ginger (50 AU/mL) extracts displayed antimicrobial activity against S. aureus, and clove and cinnamon extracts displayed antimicrobial activity against Salmonella. The results indicate that Jeonyak has antimicrobial activity against S. aureus and Salmonella, and clove and cinnamon are the primary antimicrobial agents in this food.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.52-56
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• 1993

This study was examined on the change of mineral contents (Calcium, Potassium, Magnesium Zinc, Iron, Sodium, Phosphorus) in Sam-gye-tang broth cooked by various cooker and boiling time. The results were as follows; 1) In cauldron, the contents of Calcium, Potassium, Magnesium Zinc Iron Sodium, Phosphorus were increased in proportion to boiling time. In pressure cooker, the contents of Calcium, Potassium, Magnesium, Zinc are increased according to boiling time but the contents of Iron, Sodium, Phosphorus were showed the maxium value at 120 minutes and were decreased since then. 2) Ca/P was 1:0.91 in raw materials of Sam-gye-tang. But the extracting rate of Ca/P of the broth cooked in cauldron was 1:3.58∼1:4.68 and 1:2.02∼l:3.96 in pressure cooker. This rate was quite different from the recommended one of 1:1∼l:1.5. 3) In the increasing rate of minerals according to boiling time, the increasing rate of Calcium was showed similar in cauldron and pressure cooker, but Potassium, Magnesium, Sodium, Phosphorus were showed the maximum increasing rate from 30 to 60 minutes in cauldron and pressue cooker. Zinc was showed the maximum increasing rate from 120 to 150 minutes in cauldron and from 30 to 60 minutes in pressure cooker.

• Journal of the Daesoon Academy of Sciences
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• v.31
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• pp.49-92
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• 2018

I have examined some beliefs in the Thunder God and their magico-ritual techniques in Korea from the perspective of Korean national religious history and have classified these types of beliefs. In several myths from ancient nations in Korea, the Thunder God was the Supreme being governing the Universe including the sky, earth, and water, and he justified political power transcendently. In the medieval period, the Thunder God who was called 'the Supreme God and Celestial Worthy of the Ninth Heaven Who Spreads the Sound of the Thunder Corresponding to Primordial Origin' was the object of Daoist ritual for rain. In the early Joseon period, people believed that the prehistoric stone tools known as thunder axes were the tools of the Thunder God, and thereby were imbued with medicinal power. In the late Joseon period, beliefs in the Thunder God developed in various ways such as the overcoming of wars and healing of diseases. Modern Korean national religions including Daesoon Jinrihoe reappropriated the Thunder God called 'the Supreme God and Celestial Worthy of the Ninth Heaven Who Spreads the Sound of the Thunder Corresponding to Primordial Origin' from the perspective of the Great Opening (Kaebyŏk) and the resolution of grievances (Haewon).

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.607-612
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• 2009

Sundubu, Pork-Bulgogi, Kimchi-pork, Pork rib, Samgyetang, Stir-fried squid, Stir-fried chicken, Braised potato, Braised tofu and Jabchae were selected as takeout-style Korean food items. Sensory evaluation using a 9-point hedonic scale was conducted with residents in Honolulu, Hawaii during a 2 month market test. Among the respondents in the sensory evaluation, Japanese and Americans constituted 32.8% and 25.3%, respectively, of total respondents, which reflect the residential races in the state of Hawaii. The sensory scores of each attribute were judged as follows : aroma 7.2~8.2, color 7.0~8.2, flavor 7.2~8.2, overall preference; pork rib 8.2, pork Bulgogi=braised potato 8.1, stir-fried chicken 8.0, kimchi pork 7.9, Sundubu 7.6, Jabchae and braised tofu 7.5, stir-fried squid 7.2, Samgyetang 7.0. In a satisfaction survey using a 5 point scale after a 2 month market test, the scores of each satisfaction attribute such as quality, price, convenience, difference, etc. were shown to range from 4.1-4.6, indicating that 10 take out-style Korean food items were very popular with Hawaiian consumers. These results suggest that Korean food items are competitive with other ethnic foods in the Hawaii market.

• Korean Journal of Poultry Science
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• v.15 no.2
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• pp.81-91
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• 1988

The purpose of this research is to analyze the tendencies of poultry consumption in Korea. The information used is the data collected three times during the period from Sept. 1, 1985 to April 30, 1987 throughout the major cities. Those who participated in the survey are 2, 598 including housewives, nutritionists, cookers, group feeding institutions, woman's organizations, and the students of doing nutrition－related studies. Consumer preferences for poultry meat and eggs tend to move toward high quality and more strict sanitary standards. Following this line of consumer preference changes, the poultry product marketing supported by cold chain system is rapidly developing. Household consumption of poultry meat largely consists of hi－and semi－broilers but the household demand for these two broilers tends to decrease steadily over time. In general poultry meat consumption appears to be affected by consumer taste rather than market factors such as prices. In addition consumer choices are quite different depending on poultry meat parts which are preferred in order of drum sticks, wings, and breasts. In particular drum sticks are most preferred than any other parts. An important problem in poultry production is related to consumption seasonality since large part of poultry meat consumption is concentrated during the summer season. Another problem is associated with little development of cooking methods. At present there are two types of primary commercial cooking techniques, fries and samgaetang (boiled chicken with jinsang and rice). For promoting domestic poultry meat disposal and reducing the demand seasonality, new cooking methods should be developed and followed by more aggresive advertisements. In domestic egg trade, smaller packing units(i.e., 10 eggs per unit) tend to bi preferred to large ones (i.e., 30 eggs per unit). In consumers egg purchasing decisions nearness to the shops and convenience appear to be important factors. For egg shell colors consumers recognize that there is no difference in nutritional values. However, survey results show that consumers highest preference lies in eggs with brown color. Eggs are most popular among children and preferred in order of middle－and high－school students, 17-25 age people, and adults. Egg prices are concieved relatively cheap to its nutritional values. In house－holds eggs are consumed in the forms of fries, side dishes, and lunch basket dishes. However, high level of cholesterol content in eggs appears to be an important problem in promoting eggs consumption.

• Korean Journal of Poultry Science
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• v.46 no.4
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• pp.255-262
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• 2019

The micronutrients and flavor compounds of three new native chicken strains (A, C, and D) being developed in a breeding program (Golden Seed Project) were compared with a commercial native chicken strain (H) and the Baeksemi (W, white semi broiler). After 100 male chicks in each strains were reared for 5 weeks, the breast muscles from randomly selected 40 birds were analyzed at 8 replications. Native chicken strain A had greater amounts of α-tocopherol and α-tocotrienol compared with strain W. Native chicken strains showed higher contents of vitamin B₁₂ than Stain W. Stain H strain had the highest values of cholesterol content and strain D did the lowest. There was no different content of most minerals between native chickens (A, C, D, and H) and W, but Cu were more contained in native chicken strains compared with W. In terms of nucleotide-related flavor compounds, Stain A had the lowest content of hypoxanthine and strain D had highest inosine monophosphate. Native chicken strains had higher contents of umami-related free amino acids (glutamate and aspartate) than W. Among native chickens, strain A had more amounts in the contents of taurine, tasty flavor compounds, and certain vitamins, despite of the relatively low growth productivity. This result will provide information to select a strain with characteristic meat quality in a chicken breeding program.

• Proceedings of the Korea Society of Poultry Science Conference
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• 1998.04a
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• pp.51-86
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• 1998

$\bigcirc$ 재래닭 생산물의 소비 및 구매형태 등에 대한 조사에서 종합적인 결론은 최종 소비자의 응답자는 총 2,250명이었으며 연령, 성별, 직업, 거주지, 주거형태, 가족수, 소득분포등이 비교적 다양하게 분포되어 있다. 판매업소의 특성은 지역별, 매장면적, 업주연령, 성별, 경력등에서 매장위치는 약 60%가 농촌이고 관광지 21.3%, 도시 19.0%순이였으며 매장 면적은 10-30평이 66.9%, 경력은 3년이하 27.4%, 3-5년 22.7%, 5-10년 22.2%였다. $\bigcirc$ 재래닭고기의 소비형태에서 육류선호도는 쇠고기, 돼지고기, 닭고기 순이였으며 재래닭고기의 소비형태에서 전체 응답자의 64.4%가 먹어본 경험이 있었다. 주로 섭취시기는 74.5%가 여름철에 식구들과 같이 회식할 때 식사대용이나 부식용으로 섭취하였다. 소비자가 재래닭고기를 좋아하는 이유는 고기가 쫄깃쫄깃하여 씹는맛과 지방이 적으며 단백한 맛 때문에 독특해서 좋아한다고 하였으며, 싫어하는 이유는 너무 질기고 고기의 양이 너무 적다는 의견이 많았다. 선호하는 요리방법은 백숙, 삼계탕이었고 좋아하는 부위는 역시 다리부위였다. 재래닭고기의 섭취량에 대하여는 1회에 2인이 1마리를 먹는다가 36.4%, 3인이 1마리 31.8%로서 68.2%가 2-3인이 1마리를 먹는다고 하였으며, 가족구성원 중에는 가장이 제일 선호하는 것으로 나타났다. $\bigcirc$ 음식점에서 판매되는 요리한 재래닭의 1마리 가격에 대한 의견은 84.5%가 20,000원정도면 부담이 없이 먹겠다고 하였다. $\bigcirc$ 재래닭의 구입행동에서 구입주체는 주부였으며, 구입장소는 농.축협의 슈퍼와 정육점이었고 백화점과 재래닭 사육장에서 직접구입도 하고 있었다. 구입 동기는 가족들이 좋아하고 영양가를 생각한다가 62%였으며 구입정보는 주위사람의 권유로 구입하고 있었다. $\bigcirc$ 구입할 때 중점적으로 살펴보는 사항은 신선도와 순수재래종 여부, 위생상태였다. 한편 소비자가 언제나 구입할 수 없다는 의견이 85.2%나 되어 원활한 공급과 시장조성이 아직 정착되지 않고 있었다. $\bigcirc$ 현재 유통되고 있는 재래종닭은 소비자 대부분이 잡종으로 인식하고 있었으며, 재래종과 일반육계와의 구별은 깃털색, 피부색, 정강이색등 외관상으로 구별하고 있었다. 체중에 대한 반응은 너무 작다는 의견이었고, 식품으로의 인식도는 비교적 고급식품으로 인식하고 있다. $\bigcirc$ 재래종닭고기의 브랜드화에 대한 견해는 젊고 소득이 높은 계층에서 브랜드화의 필요성을 강조하고 있다. $\bigcirc$ 재래종달걀의 소비형태는 대부분의 소비자가 좋아하였으나 아직 먹어보지 못한 응답자가 많았다. 재래종달걀의 맛에 대해서는 고소하고 독특하여 차별성을 느끼고 있었다. $\bigcirc$ 재래종달걀의 구입장소는 계란판매점(축협.농협), 슈퍼, 백화점, 재래닭 사육 농장등 다양하였으며 포장단위는 10개를 가장 선호하였고, 포장재료는 종이, 플라스틱, 짚의 순으로 좋아하였다. $\bigcirc$ 달걀의 가격은 200원정도를 적정하다고 하였으며, 크기는 (평균 52g)는 가장 적당하다고 인식하고 있으며, 난각색은 대부분의 응답자가 갈색을 선호하였다. $\bigcirc$ 재래종달걀의 구입시 애로사항은 믿을수 없고, 구입장소를 몰라서, 값이 싸다 등이었고, 앞으로 신뢰할 수 있고 위생적인 생산 및 유통체계가 확립될 경우 더 많이 소비하겠다는 의견이었다. $\bigcirc$ 재래닭 판매업소(식당)의 판매형태는 66.7%인 대부분의 업소가 잡종과 개량종 유색닭을 판매하고 있었으며, 1개 업소에서 1일 판매수수는 5-10수의 영세한 판매형태였고, 계절적으로는 여름철에 대부분을 판매하였다. $\bigcirc$ 식당에서 판매하는 재래닭고기의 요리 종류는 주로 백숙이었고, 삼계탕, 닭볶음도 있었으며, 요리된 재래닭 1마리 가격은 20,000원 이상이었으며, 20,000원이하로 판매하는 잡종이 많았다. $\bigcirc$ 재래닭 판매업소에서 재래닭을 구입하는 방법은 재래닭 사육농장에서 1회에 수십마리 구입하여 판매업소의 간이 사육장에서 기르면서 판매하는 업소가 49.6%, 도계된 재래닭을 구입하여 판매하는 업소 26.9%, 직접 재래닭을 사육하면서도 도계하여 판매하는 업소가 21.7%였다. 판매업소에서의 재래닭 사육기간은 90일 이상이었으며 대부분의 업주는 야산에서 방사한 것을 좋게 생각하고 있었다.