• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.349-359
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• 1990

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.3
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• pp.334-339
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• 1983

With the 91 lines of Italian millet collected throughout the whole country in Korea and the 238 varieties from several Asian countries, trial was carried out to elucidate its differentiation, dissemination and distribution, and the ethnobotanical relations to the adjacent area. Glutinous millets which consisted of 66% among the collected Korean lines were widely distributed throughout the whole country, but non-glutinous ones were mainly distributed in the mountainous regions and Jeju island. The variations in germinability at low temperature were recognized among lines, but seemed not to be closely related to their regional distribution. The collected lines with small grain size were distributed mainly in the mountainous regions of middle and northern part of Korea and larger ones in Jeonnam province and Jeju island. And some of them were larger in grain size as compared with that of Japanese and Republic of China varieties. Seed coat color of collected lines in Korea showed wide variations from yellow to gray, especially in Gyungbuk province. However, all lines from Chungnam, Jeonnam and Gyungnam province were yellow in seed coat color. All lines from Korean collection except two lines indicated negative(-) phenol reaction which is very similar to that of Japan and China, while these were quite different from the varieties of Republic of China, Philippines and India, of which 30-60% showed positive(+) phenol reaction. The pattern of the esterase isozyme m Korean lines was simillar to that of Japanese lines and this was quite different from that of Republic of China, Philippines and India. Variation of this trait was greater in Chinese and Korean lines.

• Journal of environmental and Sanitary engineering
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• v.22 no.3
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• pp.1-12
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• 2007

This study was investigated hazardous substances in agricultural products of baggage by Incheon Port from chinese. We tested 293 kinds of dried red pepper, cereal, sesame, bean, nut, herbal medicine and sesame oil for pesticides residue, mold, tar color, sudan I, II, III, IV, aflatoxin, Pb, Cd, Hg, As and sulfur dioxide residues. Violated samples over standard limits by Korean Food and Drug Administration (KFDA) were 76 dried red pepper over the number of mold and 1 dried red pepper detected red 102 tar color and 1 dried red pepper over the number of mold and detected red 102 tar color simultaneously. And 2 rice, 1 sticky rice, 1 adlay and 1 millet were over lead. Violated herbal medicine were 2 Zizyphi Furctus and 2 Zingiberis Rhizoma over sulfur dioxide residue and 1 Zingiberis Rhizoma over sulfur dioxide residue and cadmium simultaneously. The contents of heavy metals in cereal were as follow; $Pb\;0.000{\sim}0.740mg/kg(0.191{\pm}0.209),\;Cd\;0.000{\sim}0.108mg/kg(0.007{\pm}0.020),\;Hg\;0.000{\sim}4.201mg/kg(0.162{\pm}0.319)$. The contents of heavy metals in herbal medicine were as follow; $Pb\;0.000{\sim}2.480mg/kg(1.130{\pm}0.730),\;Cd\;0.000{\sim}0.761mg/kg(0.044{\pm}0.122),\;Hg\;0.000{\sim}0.157mg/kg(0.022{\pm}0.033),\;As\;0.000{\sim}0.560mg/kg(0.040{\pm}0.082)$. Contents of $SO_2$ ranged $2.0{\sim}1459.4ppm(303.1{\pm}324.2)$.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.699-706
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• 2006

This study was carried out to know the food preferences of college students in Seoul. The subject was 403 students (197 males and 206 females), using questionnaires during June 2004. Regarding preference of the staple foods, it was shown that both male and female students had the highest preferences for boiled rice, chicken porridge, naengmyon, boiled rice with assorted meat and vegetable mixtures, and Kimchi with fried rice but the lowest preferences for boiled rice mixed with beans and sesame porridge (p<0,05). Male students preferred boiled rice, boiled rice mixed with beans, boiled rice mixed with millet, boiled rice mixed with barley, rice porridge, abalone porridge, pine nut porridge, red-bean porridge, pumpkin porridge, vegetable porridge, sesame porridge, ramyon, noodles with assorted vegetable mixtures, udong noodles, noodles with black-bean sauce, chinese-style hotchpotch noodle with vegetables and seafood, blackish bean sauce with rice, curry with rice, omelette rice and lice cake and dumpling soup more than female students (p<0.05). For the preference of snacks, honeyed rice-cake was preferred the most by both of them and male students had higher preferences for cake made from glutinous rice and songpyon than female students (p<0.05). Male students liked strawberry and pear and female students liked strawberry the most. Preferences for apple. pear, banana, persimmon, and musk melon were higher in male students than female students (p<0.05).