• Korean journal of food and cookery science
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• v.29 no.4
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.421-425
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• 2001

This study was carried out to develop a traditional Korean snack, Dasik, using Angelica gigas Nakai. Angelica gigas Nakai has been used as a medicinal herb which is grown wild in mountain areas or cultivated in Korea, and known to have various functional effects, especially on a women's disease. As an useful food resource, Angelica gigas Nakai was used to prepare Dasik along with soybean powder and black sesame seeds powder. The quality characteristics of Dasik were measured by sensory evaluation and food compositions and antioxidant activity were analyzed. In the results, Dasik prepared with black sesame seeds powder with 20% Angelica gigas Nakai powder was the most favored. especially by the women's group of 30∼40s in age. The composition of this Dasik was water 11.85%, ash 3.4%, crude protein 14.10% and crude fat 23.44% . The functional components of Angelica gigas Nakai were 2.23 ㎎/g of phenolic compounds and 9.9 ㎎/g of flavonoids. Antioxidant activity of Angelica gigas Nakal was 53.14% at 0.1 g/㎎ concentration.

• Journal of Convergence for Information Technology
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• v.10 no.2
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• pp.102-108
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• 2020

Increasing the rice consumption, seven kinds of Nurungji which served as a home meal replacer and snack were developed with some functional materials were added, and their physiochemical characteristics were analyzed. The water binding capacity was the highest in Nurungji with black sesame seed (264.13%), and the hardness was the lowest as 0.36 N in Nurungji with Tenebrio molitor. The reducing sugar content was the highest in Nurungji with sweet pumpkin (1.47%) when being soaked in water for 30 minutes. As a result of measuring 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging activity of the tested Nurungji preparations, Nurungji with sweet pumpkin and beet showed the high scavenging activity against free radicals. As a result of sensory evaluation, overall acceptability was the highest in Nurungji with black sesame seeds (4.3). Physicochemical characterization and sensory evaluation of Nurongji added with various materials confirmed that they could be applied to various food products.

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.103-116
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• 1987

To investigate the utilization of Korean traditional cookies by housewives, a survey was conducted to 1,037 housewives residing in Seoul, from October 16 to 23, 1986. Results are summarized as follows; The frequency of intake of Korean traditional cookies was very low depending on the age and total income. Housewives didn't prepare Korean traditional cookies at home, but mainly purchased commercial products in the market. Older people preferred Korean traditional cookies than younger people. The Korean traditional cookies which preferred by the housewives were generally Yackwa, Sesame-Gangjung, Soybean-Gangjung, Sanja, Perilla-Yutgangjung, Maejagkwa, Seban-Gangjung, Soybean-Yutgangjung and Black sesame-Gangjung. Improvement of taste in Korean traditional cookies was desired by 44.7% out of respondents. Additionally the respondents agreed that quality of Korean traditional cookies which is on the market have superior quality than western cookies, that the price of Korean traditional cookies is expensive and that Korean traditional cookies have various and abundent kind. The respondents preferred bamboo basket packing as packing materials of Korean traditional cookies. The main reason why Korean traditional cookies isn't wide spread use is the mass production of Korean traditional cookies does not accomplished.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.4
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• pp.416-419
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• 1986

This study was carried out to evaluate the influence of lodging artificially induced and the lodging control of prop on seed yield and other important agronomic characters in sesame. At mono cropping with white polyethylene film mulching and after barley cropping with black polyethylene film mulching as main plot, with three varieties as sub plot and four lodging degree as sub-sub plot with three replications. Plant height was rather increased by the normal and severe lodging, whereas 1,000 seed weight, stem length bearing capsules and number of capsule per plant were significantly decreased. Consequently, yield reduction was resulted in lodging and normal plot as compare to that in lodging control with prop plot. Especially, high yielding in the prop treated was remarkable.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.550-558
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• 2006

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and ${\alpha}$-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce $1\frac{1}{2}$ Tbsp, sugar $1\frac{1}{4}$ Tbsp, garlic, small green onion, powdered sesame and sesame seed oil $\frac{1}{2}$ tsp, respectively, ginger extract $\frac{1}{4}$ tsp, black pepper $\frac{1}{8}$ and water $\frac{2}{3}$C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.269-275
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• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• Korean Journal of Weed Science
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• v.6 no.1
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• pp.33-41
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• 1986

This experiment was conducted to determine the influence of weed competition in sesame and the periods for weed control. Competition periods (days), for which sesame was seeded under transparent polyethylene film at May 15, were 10, 15, 30, 45, 60, 75, 90, and full growth season of sesame. Weed control periods (days), for which sesame was seeded under black polyethylene film at June 15, were 10, 15, 30, 45, 60, and full growth season of sesame. Dominant weeds were Ponulaca oleracea, Digitaria sanguinalis, Acalypha australis, L. Cyperus arnuricus, Arenaria aesrphllifolia, Cardamine flexucosa, Mollugo Stricta and Digitaria eschaemum. The number of weeds was maximum at the 30 days after planting. Broad leaf weeds were dominant than grass weeds, and then decreased the total number of weeds by the reason of major decrease of broad leaf weeds. However, the weight of weeds increased continuously. No weeds appeared until the 15 days after planting and the weight of broad leaf weeds was heavier than that of grass weeds until 45 days after planting. However, grass weeds were heavier than broad leaf weeds after 60 days after planting. The hazards of weeds on the growth and development appeared seriously from the 60 to 75 days after planting, but main yield reduction appeared from 30 days after planting. Therefore once more hand weeding should be practiced within 30 days after planting to minimize yield decrease. Serious hazards by weed growing appeared by removing black PE film after 15 to 30 days after planting in growth characteristics and 30 days later in grain yield. Leaf growth showed maximum from 45 to 60 days after planting and then decreased as compared with the continuous increase of stem and root in optimum planting, transparent PE film mulch and hand weeding. Leaf growth didn't show reducing in PE film mulch and weedy check but total weight of weeds increased and growth of sesame decreased as compared to PE film mulch and hand weeding. Leaf, stem and root growth of sesame, and weed weight under black PE film mulch showed same tendancy and lower growth of sesame as compared with optimum planting, transparent PE film mulch. Correlation between sesame yield and weeds weight were r =$ -0.874^{**}$ in the optimum planting and r = $-0.712^{**}$ in the late planting, so that the more weeds increase, the lesser sesame yield.

• Journal of the Korean Society of International Agriculture
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• v.23 no.5
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• pp.485-490
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• 2011

In Southeast Asia, Myanmar is the largest country of the continent with land area 676,577 km² that is three times higher than Korea. Nonetheless, a lot of diversity in agricultural enterprises is available in Myanmar as different climatic zones are available due to its unique location from north to south and east to west. Agriculture is considered the most important industry in Myanmar that largely relies on rice production. During 2009-10, rice and black gram are also among the major export items of Myanmar. Wheat, maize and sorghum are among the other major crops of the country and cultivation area of wheat and corn has been steadily increasing. Sesame is an important oilseed crop of Myanmar that is cultivated on the largest area. Presently, Myanmar has trade relations with Thailand, India and China.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.440-448
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• 1990

To obtain the basic information an seed quality improvement in sesame, protein content of 114 varieties and amino acid composition of 12 varieties was analyzed. Protein content showed the vaietal difference ranged 20.6-30.2% and the mean was 24.72%. The highest variety in protein content was PI158066 (30.2%) originated from U.S.A. Protein content of Korean local varieties were highest among original group analyzed. Seed coat texture and seed coat color affected to protein content so, smooth type was higher than rough type in protein content, and black seeded varieties showed the hight protein content. Amino-acid composition of sesame was uneque in balance and higher than FAO reference. Total amino-acid of variety PI258372 was highest as 25.03%. Essential amino-acid (EAA) /total amino-acid(TAA) ratio of sesame was higher as 42-58.2% than soybean, corn, rice, peanut. Korean local variet 'Samcheck' showed best quality in amino-acid composition as 58.2% in EAA/TAA ratio with high tyrocin and lysine. Total amino acid content was high in order of Korean local '||'&'||'gt; introduced '||'&'||'gt; Korean bred varieties.