• 한국식생활문화학회지
• /
• 제31권4호
• /
• pp.261-268
• /
• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

• 동아시아식생활학회지
• /
• 제8권1호
• /
• pp.66-74
• /
• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• 한국농림기상학회:학술대회논문집
• /
• 한국농림기상학회 2013년도 추계 학술발표논문집
• /
• pp.92-96
• /
• 2013

• 한국환경농학회지
• /
• 제39권1호
• /
• pp.50-57
• /
• 2020

BACKGROUND: Biochar is used in various environmental fields, such as water quality and soil restoration, and affects soil fertility and nutrient cycling. Also, when crops are grown on biochar-applied soil, their characteristics may be affected. Biochar is used especially with commercial vegetable seedlings. METHODS AND RESULTS: The objective of this study was to determine the effects of biochar content in seeding mixes on early growth of lettuce (Lactuca sativa L.), Chinese cabbage (Brassica rapa L.), and red pepper (Capsicum annuum L.). Treatments consisted of a control (0: 10, ratio of biochar to seeding mixes (w/w)), 1: 9 (biochar 10%), 3: 7 (biochar 30%), 5: 5 (biochar 50%), and 7: 3 (biochar 70%). The biochar was made from risk husk and had a C/N ratio of 104. As the mixing ratio of biochar increased, pH increased whereas EC and nitrogen content decreased. The highest phosphorus content was with the treatment of 30% biochar, while there were significant increases in the weight of lettuce seedlings and concentrations of T-N, P₂O₅, K₂O, MgO, and Na with the treatments of 30% and 50% biochar. Although the weight of Chinese cabbage seedlings increased with the treatment of 10% biochar, the increase was not statistically significant. Also, there was an increase in the weight of red pepper seedlings with the treatment of 30% biochar, but the increase was not statistically significant. With increases in the biochar mixing ratio, the K₂O concentration of red pepper seedlings increased, but the concentrations of P₂O₅, CaO, MgO, and Na decreased. It was believed that this was because of absorption inhibition by calcium-phosphate formation in the seeding mixes owing to increased pH. CONCLUSION: In conclusion, adding biochar to seeding mixes is considered to be an important mean for growing healthy vegetable seedlings. More field experiments are needed to verify the effect of biochar on vegetable crop growth over the entire growing season.

• 한국식생활문화학회지
• /
• 제24권4호
• /
• pp.366-375
• /
• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• 농촌계획
• /
• 제23권1호
• /
• pp.135-146
• /
• 2017

The objective of this study is to accurately understand the spatial distribution characteristics of the main production area for the three vegetable crops such as Chinese cabbage, radish, and hot pepper. We applied the 8 landscape indices such as TA, NP, PD, LPI, LSI, PLADJ, COHESION, and CONNECT to 35 cities and counties using FRAGSTATS. In the case of main production area for Chinese cabbage, six cities and counties in Gangwon province were revealed as a relatively high degree of aggregation by cultivation parcels than other area. In addition, Gangneung city and Hongcheon county have been analyzed to be the most aggregated area in the case of radish and hot pepper, respectively. In the future, the spatial analysis method used in this study would be helpful to develop an effective regional plan of the main production area.

• 동아시아식생활학회지
• /
• 제14권3호
• /
• pp.175-186
• /
• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.

• 한국농공학회지
• /
• 제26권2호
• /
• pp.47-58
• /
• 1984

The study results of the mosture consumption character and irrigation effect of tomato, red pepper and chinese cabbage, in case the soil moisture is kept with different moisture content by the soil properties(loam, sandy loam, sand), are summarized as follows: 1. The available rainfall under bare soil condition had an order of sand>sandy loam> loam and their average was 64.2%. 2. Total moisture consumption under bare soil condition had an order of loam>sandy loam>sand and their average was 4.2mm. 3. The amount of irrigated water to keep certain soil moisture under bare soil condition showed minimum in sand and maximum in loam. It is considered because the capillary phenomenon was more developed in loam. 4. Total moisture consumption of tomatoes under premature cultivation showed 925mm in maximum and had on order of loam>sandy loam>sand. In the aspect of re-irrigation point, it had an order of PF 1.5> PF 1.7>PF 2.1. In case the twenty years's drought frequency was taken into account, the target amount of irrigation water meeded for premature cultivation was 916mm and its average daily moisture consumption was 10.8mm. 5. Total moisture consumption of red pepper under open cultivation showed 1145mm in maximum and had an order of loam>Sandy loam>sand. In the aspect of re-irrigation frequency was taken into consideration the target amount of irrigation water was 1,174.8mm and its average daily moisture consumption was 8.0mm. 6. Total moisture consumption of autumn chinese cabbages was 349mm in maximum and had an order of loam>sandy loam>sand. In the aspect of re-irrigation point, it had an order of PF 1.5>PF 2.1>PF 2.7. In case the twenty year's drought frequency was taken into account, the target amount of irrigation water needed for chinese cabbage cultivation was 259.5mm and its average daily moisture consumption was 6.5mm. 7. It is effective to keep the soil moisture of tomato from PF 1.5 to PF 2.1 in loam and the soil moisture control was effective in sandy loam than red pepper and chinese cabbage. In sand, the production was severaly decreased and the re-irrigation point of PF 1.5 was effective.

• 한국환경농학회지
• /
• 제37권4호
• /
• pp.235-242
• /
• 2018

본 연구는 고추와 배추 재배 시 요소분해효소 억제제 NBPT가 함유된 원예용 비료 시용에 따른 온실가스 저감 효과 구명을 위하여 경기도농업기술원 시험포장에서 2년간(2015~2016년) 수행하였다. 고추 재배기간 중 $N_2O$ 배출량은 연도별 기상환경에 따라 배출양상과 배출량에는 차이가 있었으나 처리별 저감효과는 통계적으로 유의하게 나타났으며, 3요소 표준시비(대조)에 비해 질소 표준시비 기비량 0.5배, 1.0배 해당량 NBPT 함유 원예용 비료 처리에서 각각 43%, 20% 적게 발생되었다. 고추 생육(초장과 줄기직경) 및 건고추 수량은 3요소 표준시비와 NBPT 함유 비료 NF0.5, NF1.0 처리구에서 대등한 경향으로 나타났다. 고추 정식 후 60일 토양화학성 중 질산태질소는 3요소 표준시비에 비해 온실가스 발생량이 적었던 NF0.5 처리구에서 적은 경향이었으며, 유효인산과 치환성칼륨은 NBPT 함유 비료 처리구와 3요소 표준시비 처리구가 대등한 경향이었다. 배추 재배지에서 발생하는 온실 가스 또한 재배기간 중 기상환경에 따라 $N_2O$ 배출양상과 배출량에는 차이가 있었으나 처리별 저감효과는 통계적으로 유의하게 나타났으며, 3요소 표준시비에 비해 질소 표준시비 기비량 0.5배, 1.0배 해당량 NBPT 함유 비료 처리에서 온실가스가 각각 58%, 19% 적게 발생되었다. 배추 정식 후 60일의 토양 중 화학성 변화에서 질산태질소와 전기전도도는 3요소 표준시비에 비해 온실가스 발생량이 적었던 질소 표준시비기비량 0.5배 해당량 NBPT 함유 비료 처리에서 적은 경향이었으며, 유효인산과 치환성칼륨은 NF0.5, NF1.0 처리구에서 적은 경향이었다. 배추 식물체 질소 이용효율은 처리간 유의한 차이가 없었으며, 배추 수량은 3요소 표준시비 7,936 kg/10a와 질소 표준시비 기비량 1.0배 해당량 NBPT 함유 비료 처리에서 대등하게 나타났다. 이와 같이 고추와 배추 재배지에서 요소분해효소 억제제 NBPT 함유 비료를 시용하면 표준시비와 같은 생육상황에서 온실가스 저감효과를 볼 수 있는 것으로 분석되었다.

• Preventive Nutrition and Food Science
• /
• 제5권3호
• /
• pp.126-130
• /
• 2000

To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15$^{\circ}C$ for 1 day and then at 5$^{\circ}C$ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. Kimchi IV, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchi III and kimchi IV recovered the activities of hepatic glutathione S-transferase(GST) that was decreased by the transplantation of the sarcoma-180 cells to th mice. The injections of methanol extracts of kimchi II and kimchi IV increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi IV increased the natural killer (NK) cell activity of spleen lymphocytes a more effectively (p<0.05) than those the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.