• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Korean Journal of Heritage: History & Science
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• v.47 no.4
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• pp.178-191
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• 2014

Jin-Sang is a local specialty donation to the palace. A local specialty donation to the palace is classified Jehyang, Bangmul, Mulseon, Medicine according to characteristic, when, use. Among these, Mulseon Jin-Sang is Most foods. And King was reduced Mulseon Jin-Sang in order to obtain a good image of the king. King Suk-Jong was frequently reduced Mulseon. But frequently changes of goods did not reflect to document. So type of goods, quantity is not clear in early 18th century. In 1728, King Yeong-Jo was published a Jingsangbyeldandngrok to clear type of goods, quantity. This book is written area, timing, quantity of Mulseon. Among these, type of goods, quantity are important. This book was written 176 kinds of goods. These goods was most of the fishery. And raw materials are largely accounted. In addition to processing the various creatures become like dried, pickled. By analyzing the regional allocation features, there are many types order by Gyeongsang-do, Hamgyeong-do. Gangwon-do. This area is faced east sea, so many fisheries have become records. In Gyeongsang-do, Cholla-do, these area were occupied a large portion of the fruit. And Jeju Island was assigned oranges. Finally, it has been assigned dried, pickled foods than living thing in distant area.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.317-321
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• 1972

Octopus Octopus vulgaris was dried with open air at $17{\sim}20^{\circ}C$ for 90 hours. Nucleotides and related substances were collected by extraction with cold perchloric acid, and their amounts were determined by ion exchange column chromatography. The contents of inosine, hypoxanthine and ADP in raw sample were 9.4, 5.1 and 4.1 ${\mu}mole/g{\cdot}dry\;wt.$ respectively. ATP and AMP were very low in content. But IMP was not detected in Octopus muscle. ATP, ADP and inosine tended to degrade rapidly during sun drying while AMP and hypoxanthine were increased. Especially, hypoxanthine were increased about three times during sun drying and also it was increased about two times during three months storage after sun drying.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.439-447
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• 2008

There is a limitation to estimate vitamin $B_{12}$ intake due to lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 ${\mu}g/100$ g and 0.69 ${\mu}g/100$ g of vitamin $B_{12}$, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 ${\mu}g/100$ g and 0.06-0.15 ${\mu}g/100$ g. Vitamin $B_{12}$ was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin $B_{12}$ in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 ${\mu}g$ vitamin $B_{12}$/100 mL, but vitamin $B_{12}$ was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 ${\mu}g$ vitamin $B_{12}$/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin $B_{12}$ content was very high in some edible seaweeds such as laver (66.76 ${\mu}g/100$ g dry weight) and sea lettuce (84.74 ${\mu}g/100$ g dry weight), and it was 17.12 ${\mu}g/100$ g of dried small anchovy, 1.07 ${\mu}g/100$ g of whole egg, and 0.02 ${\mu}g/100$ g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin $B_{12}$ from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin $B_{12}$ content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin $B_{12}$ for vegetarians or Korean elderly on grain and vegetable based diet.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.101-105
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• 2008

Enterobacter sakazakii is implicated in severe forms of neonatal infections such as meningitis and sepsis. This organism has been isolated from a wide range of foods, including cheese, vegetables, grains, herbs, and spices, but its primary environment is still unknown. Generally, dried infant milk formula has been epidemiologically identified as the source of E. sakazakii. Sunsik (a powdered mixture of roasted grains and other foodstuffs) is widely consumed in Korea as a side dish or energy supplement. Sunsik is consumed without heat treatment; thus, lacking an additional opportunity to inactivate foodborne pathogens. Therefore, its microbiological safety should be guaranteed. In this study, the prevalence of E. sakazakii was monitored in 23 different sunsik component flours, using FDA recommended methods; but E. sakazakii medium (Neogen) and Chromogenic E. sakazakii medium (Oxoid) were used as the selective media. In total, presumptive E. sakazakii strains were isolated from 8 different sunsik powders. Subsequently, an API 20E test was conducted, and 15 strains from 5 different sunsik flours (sea tangle, brown rice, non-glutinous rice, cheonggukjang, dried anchovy) were confirmed as E. sakazakii. Fifteen strains were again confirmed by PCR amplification, using three different primer sets (tDNA sequence, ITS sequence, 16S rRNA sequence), and compared to ATCC strains (12868, 29004, 29544, 51329). They were once again confirmed by their enzyme production profiles using an API ZYM kit. Finally, RAPD (random amplified polymorphic DNA)-genotyping was carried out as a monitoring tool to determine the contamination route of E. sakazakii during processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.451-459
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• 2005

The protective effects of ethanol extracts from 5 seaweeds on the mutagenic and cytotoxic damage were evaluated. They were separately extracted using ethanol from dried samples at room temperature, and freeze-dried. The inhibition effects on the mutagenicity in Salmonella assay by Ames test and cancer cell inhibitory effect in HeLa cell, MCF-7 cell and SNU -638 cell by MTT assay were assayed. Seaweed fusiforme, sea tangle and green laver showed strong inhibitory effect against 2-nitrofluorene, sodium azide- or 2-anthramine-induced mutagenicities in Salmonella Typhimurium TA 98 and TA 100 at the level of 2.5 mg ethanol extract per plate. Cancer cell inhibitory effect was shown with all of the seaweed extracts. Green laver, sea mustard, sea tangle and seaweed fusiforme showed strong cytotoxicity against HeLa and MCF-7 cells, with inhibiting by $92\~93\%$ and $89\~92\%$, respectively. These data show that 5 seaweeds tested in this study might be potent functional foods for cancer prevention, and consumption of these seaweeds in adequate amount is recommended.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.399-404
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• 2016

The applicability of photostimulated-luminescence (PSL) and thermoluminescence (TL) for the detection of 12 food materials (potato, onion, garlic, dried pumpkin, black mushroom, black soybean, Cheongkukjang powder, sea mustard, pepper powder, Ramyun soup, corn tea, and green tea powder) irradiated with an electron beam, gamma ray, and X ray at a range of 0.15 to 10 kGy was investigated. For PSL, negative results (less than 700 photon counts (PCs)) were observed from non-irradiated foods while the irradiated foods showed intermediate (879 to 2,414 PCs) and/or positive (19,951 to 65,919,035 PCs) values. In all irradiated samples, the maximum peak of the TL glow curve was observed between 150 and $250^{\circ}C$. Our findings demonstrate the successful application of PSL and TL to determine whether food items were irradiated or not. However, there were no significant differences among the radiation sources.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.177-184
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• 1974

File fish Navodon modestus was dehydrated in cabinet type hot-sir drier at $48-50^{\circ}C$ for 11 hours and also yellowfin puffer Fugu xanthopterum was dried in open air at $26-28^{\circ}C$ for 30 hours. Nucleotides and their related compounds were collected by extraction with cold perchloric acid and their amounts were determined by anion exchange column chromatography. The contents of ADP, IMP, ATP and hypoxanthine in fresh file fish muscle were 22.9, 12.1, 4.9, and 3.2 ${\mu}mole/g,$ dry wt. respectively. AMP and inosine were 0.9 ${\mu}mole/g,$ dry wt. equally. In fresh yellowfin puffer muscle, the contents of ADP, ATP, AMP, inosine and hypoxanthine were 25.6, 2.4, 1.6, 0.3, 0.6, and 0.4 ${\mu}mole/g,$ dry wt. respectively. In the case of file fish, ADP and ATP tended to degrade rapidly during hot-air dehydration. The contents of IMP were decreased slightly while AMP and inosine were increased. And another case of yellowfin puffer, ADP also tended to degrade rapidly during sun drying while AMP, IMP, inosine and hypoxanthine were increased. Especially, in both case of file fish and yellowfin puffer, inosine was increased twenty five and thirty five times during drying respectively.