• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.157-171
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• 2012

This study was performed to approach Korean food proverbs from the stance of food ethics. Both modern principles and traditional principles of food ethics were applied to select proverbs. The modern principles include a respect for life, justice, environmental preservation, and the priority of safety. The traditional principles were longevity and good health, poverty (escaping) and wealth (pursuing), eating luck and fortune, priority of food, virtue, and taste and quality (economics). All the principles except environmental preservation and the priority of safety have adequate food proverbs, since environmental disruption and food safety were not serious issues in the past.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.179-191
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• 1998

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. 787 (347 male, 417 female) 5th grade elementary school children and 761 parents participated. Foodservice systems of the schools were of 4 types : central/commissary ; satellite /commissary ; conventional/contracted ; and delivery/contracted. The most joyful mealtime for children was identified as lunch because of eating with friends. Satiety and leftovers after lunch varied according to the foodservice system. For example , there was less satiety in the contracted system and more leftovers in the delivery system than in the others, Foods tasted better in the commissary system than in the contracted one. The contacted system , especially the delivery/contracted system, was poor for keeping rice and soup hot. The children's food habits such as eating a greater variety of foods and good table manner were improved through the school munch program. Most parents well understood the main purpose of the school lunch program to be a source of education on nutrition and table manner, as well as a way in which to provide the same meals to all students and save the time & work needed to prepare home lunches. Parents claimed that hygiene, taste, good nutrition and food amount should be improved. This was especially true for hygiene in the commissary system and taste in the contracted system. Furthermore, they stressed that better taste and hygiene are the most important criteria for good school foodservice systems. In conclusion, parents wanted the school lunch program should be selected with consideration of children's preference such as by periodical food preference tests. A nutrition education program should also be provided to correct bad food habits of childrens.

• Korean Journal of Community Nutrition
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• v.2 no.1
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• pp.74-85
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• 1997

To investigate the perception and consumption of imported and organic produce, a survey was conducted using a questionnaire in Seoul, Taejon and Cheongju from February to March in 1995. The responses of 350 housewives were analyzed. Most of the subjects (96.8%) know an increase of imported produce, and 86.3% thought that imported produce was not safe. Ninety-two percent of the subjects preferred domestic produce to imported produce. The reasons were for the support of domestic farming (36.7%), hazardous chemicals in imported produce (25.0%), good taste (24.1%) and high quality of domestic produce (13.1%). Seventy-eight percent of the subjects had purchased imported produce. The reasons for purchase were cheap price (67.7%), high quality (16.2%), and good taste (5.4%). Imported produce were purchased in the following order ; fruits such as banana, kiwi, orange and grapefruit, seasonings such as garlic and sesame, vegetables such as onion, braken and green onion, and beans and grains such as soybean, red bean, and barley. Most of the subjects (94.3%) had been informed on organic produce. Among these, 45.2% obtained the information by TV or radio. However, son for purchase was low residual chemicals (64.6%). The reasons against purchase were inconvenience of purchase (42.3%), high price (25.4%), and disbelief of low residual chemicals (19.7%). Therefore, domestic produce should be good in quality and taste, and be safe without residual chemicals in order to compete with imported produce with cheap price. Informations on organic and imported produce should be provided to consumers, and the distribution system of organic produce should be improved for consumers convenience.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.345-355
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• 1999

Present status of school lunch service and satisfaction on it were surveyed by questionnaires with 636 elementary school students in Inchon city. School lunch service was considered positive in 68.3% of the objectives. Most of the students thought the amount of rice and side dishes appropriate. And the ratios of students feeling the food taste fair and good were 36.6% and 56%, respectively. When dislike-foods were served, 58.3% still ate forcedly and 30.4% ate partly. Reasons for not eating up foods were dislike foods(46.7%), too much amount(20.3%), and bad taste(17.5%). Colors and appearance of foods were thought to be fair and good(93.8%). Warm foods were thought to be served warm as they should be(51.5%) and a little colder than they should be(43.5%). 65.4 percent of the students responded to be served cold foods cold enough as they should be. Dining hall was preferred as an eating place(61.4%). Half of the students occasionally washed their hands and 35.0% always did. Those in charge of teaching the table manners were teachers(59.8%), dieticians(16.9%) and principals(4.5%). Sixty-three % of the students felt the dieticians kind. Good changes resulting from the school food service were student could have balanced diet(24.4%) and enjoy eating(18.1%). For better school lunch service it is necessary to provide menu for student's preferences, facilities for maintaining food temperatures, dining halls and opportunities to wash hands prior to eating.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.181-190
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• 2009

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

• Journal of the Korean Professional Engineers Association
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• v.32 no.2
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• pp.99-109
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• 1999

The dried sea tangle added for soup prepatation to improved the taste in Korean and Japaness for long time. Attempts were made to develop the best procedures for extraction and removal of alginate by ultrafiltration and diafiltration. The summerized results of this study are as follows: 1) For hot water extraction in temperature range of 60～100$^{\circ}C$ for 4 hours, the higher temperature resulted higher yields in solids and protein. 2) Optimum sea tangle hot water extraction condition were 60～65$^{\circ}C$ for 1 hour which was cheap operating cost and high yield of good taste components. 3) The membrane flux was more higher GR 51 PP. and increase of flow rate permeate flow rate was accordingly increased. but limiting flow volume was 3.7 l/min. 4) It was found that ultration was relatively of higher recovery rate, solid and taste components, and low rejection coefficient rate than diafiltration.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.38-49
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• 1987

This study was designed for the standard formulation of SULNONGTANG cooking method, I have performed a sensory evaluation and physical properties of conventional SULNONGTANG and Market SULNONGTANG. The results were as follows : 1. In case of conventional method, in term of the addition of ingredients, to maintain optimal nutrition and to achieve good appearance and taste from sliced meat (Pyoun Yuk) of the beef's head, brisket, tongue ana breast, the followings are recommended cooking methods 1) For beef's leg bones, lead, knee bones and tripe, it is reasonable to addition from the beginning and to boil them for 12~18 hours. 2) Sliced meat from the head should be prepared after 4 hours boiling. 3) Brisket, tongue and breast should be added 2 hours before cooking is finished. 2. In Market SULNONGTANG, taste was poorer than that of conventional SULNONGTANG. When the head is added to Market SULNONGTANG, taste was more desirable than those added hooves or knee bones.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.119-127
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• 2007

Pine mushroom is excellent for its unique smell, nutrients and functional factors. The quality characteristics of Demi-glace sauce made from pine mushrooms that have not been used despite their value as good ingredients and mushrooms that have been added to various kinds of sauce were examined by differing pine mushroom and mushroom powder in stock. The more pine mushroom and mushroom powder was added, the content of minerals increased; however, the content of moisture decreased. Overall, viscosity was increased. The content of each mineral varied in proportion to pine mushroom and mushroom powder contents level. Sensory evaluation of pine mushroom added to demi-glace sauce showed difference in sweetness, savory taste overall. 0.2% addition of sweetness, 0.3% addition of savory taste, 0.2% and 0.3% addition of overall acceptability appeared as the best estimation. Specially, 0.2% addition was the highest in salty taste and color. As the two mushroom powder contents was increased, tastes of demi-glace sauce were not increased; rather, the appropriate amount of addition existed.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.203-212
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• 2015

This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.