• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.5
• /
• pp.945-951
• /
• 2002

To propose quality improvement for commercial sikhe, we assessed the opinion of Food and Nutrition specialists about the status of utilization, preference and quality of commercial sikhe. Questionaires were hand-delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon and Gyeonggi, Daejon and Chungnam, Cheongju and Chungbuk, Daegu and Gyeongbuk, Jeonbuk, Gwangju and Jeonnam, Husan and Gyeongnam) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, $\chi$$^2$, t-test, Pearson's correlation coefficient). Questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points and sen-sory characteristics. Occasion of purchasing commercial sikhe is in order of ordinary day> for present> special day. Most subjects answered that commercial sikhe was different from home-made one. The reasons not to per-chase were the most in no preference and the next, in seeming to be different taste from home-made one. Points for further improvement in commercial sikhe were in order of taste> amount and floating of rice >flavor. The correlation coefficients between over-all preference and sensory characteristics showed positively in taste (0.54), texture of rice (0.476), content of malt (0.398).

• Food preservation and processing industry
• /
• v.1 no.1
• /
• pp.72-81
• /
• 2002

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2001.12a
• /
• pp.651-656
• /
• 2001

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2001.12a
• /
• pp.657-690
• /
• 2001

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2001.12a
• /
• pp.691-695
• /
• 2001

• The Journal of the Korea Contents Association
• /
• v.21 no.10
• /
• pp.163-171
• /
• 2021

Various records on health, food and treatment are written in ancient documents of Korea such as old recipe books, Korean medical books and history books, through these records, the principle of Sikchi can be discovered. Sikchi includes the meaning of medicine and food work on the same principle, and it is not only as traditional knowledge but also affecting modern food culture. Based on this principle of Sikchi, this study tried to lay a foundation that can be used as a modern health food material through scientific verification of foods recorded in the ancient literature. For this purpose, Omigalsu, a traditional drink made from omija, soybean, and honey, which is related to blood glucose control, which is one of the representative metabolic diseases of modern people, was selected as the subject of this study. In order to compensate for the agglomeration of beverages caused by honey or the rise in postprandial blood glucose, which occurs when the traditional Omigalsu recorded in the ancient literature is reproduced, the raw material that can be substituted for honey was discovered. The health promotion and quality improvement effects of newly prepared Omigalsu using honey substitutive raw material were confirmed through a comparative test with traditional Omigalsu. Based on this study, through scientific research using the principle of Sikchi, we intend to lay a foundation that can be used as various contents in the medical and food fields such as food bio and healthcare in modern society.

• Bulletin of Food Technology
• /
• v.25 no.2
• /
• pp.164-169
• /
• 2012

최근 식생활 문화의 서구화와 여성들의 사회생활 참여의 증가, 외식산업의 성장 등으로 동치미와 같은 김치류의 담금이 대량생산을 통해 이루어지고 있으며, 동치미를 현대인의 기호에 맞추어 산업화 하고자 다양한 연구가 진행되어 왔다. 동치미와 같은 전통식품을 현대인의 기호에 맞추어 상품화하기 위한 기능성 음료의 개발이 그 한 예로, 동치미 가공시 문제가 되는 담금조건과 보존성을 증대시키기 위한 방안을 수립하여 대량생산이 가능케 한다면, 건강지향적 의미가 제품에 포함되어 동치미의 음료화를 통한 산업화에 기여할 수 있을 것으로 생각된다.

• Bulletin of Food Technology
• /
• v.10 no.3
• /
• pp.114-119
• /
• 1997

필자는 1997년 9월 3일부터 11일까지 호주에 있는 접종균 스타터 연구센터(Australian Starter Culture Research Center)와 CSIRO(Commonwealth Scientific & Industrial Research Organization)연구소 및 New South Wales 대학을 방문하여, 현재 수행중인 "전통발효 식품의 미생물자원 발굴 및 보존연구"과제와 관련 호주에서 실시되고 있는 농어민에의 접종균 보급시스템을 조사 하였고, 발효식품에 대한 연구현황 조사를 한 후 호주 식음료 박람회(Fine Food'97) 참관하고 왔기에 수집된 자료들을 중심으로 간략하게 이들 연구소와 박람회를 소개하고자 한다.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.2
• /
• pp.81-92
• /
• 1998

The pharmaceutical effects of non-alcoholic berverages made made in Limwonsibyukgi were studied. The type of beverage in Limwonsibyukgi were Tang(boiled herb extract), Ta(tea analog with/ without green tea), Jang(lactic acid fermented beverage), Galsoo and Suksoo. Most receipes for these beverages included boiling leaves, seeds, grains of grasses, trees and cereal, and adding honey and sugar as a sweetener, Each beverage has a pharmaceutical action : thirst elimination, enhancement of physical activity, and treatment of several diseases.

• Journal of the Korean Society of Food Culture
• /
• v.3 no.1
• /
• pp.95-99
• /
• 1988

The recent research results and applications of extrusion cooking in Korean traditional food processing are reviewed. It covers the development of rice bran extrusion stabilizer, instant rice cake production and researches in cereal based lactic beverage and alcohol beverage by using extrusion cooking technology.