• 한국식생활문화학회지
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• 제23권4호
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• pp.438-447
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• 2008

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

• 한국식품영양과학회지
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• 제29권1호
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• pp.41-48
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• 2000

김치 시료로부터 자동산화되지 않으며 열 및 중성 pH에서 안정한 AA 유도체인 AA-2G를 생산할 수 있는 당전이활성을 가진 CGTase 생산균주를 분리하였고, 분리균주의 형태학적, 배양학적, 생리학적 성질 및 16s-rDNA sequences를 조사한 결과 그람 양서의 간균으로 호기성이며 내생포자를 형성하는 전형적인 중온성 Bacillus sp. JK-43으로 동정되었다. Bacillus sp. JK-43의 CGTase는 AA-2G 뿐만 아니라 AA-6G로 추정되는 물질을 함께 생산하였으며, 효소 최적생산조건은 1.0% soluble starch, 1.0% yeast extract, 1.0% $Na_2CO_3\;0.1%\;K_2HPO_4,\;그리고\;0.02%\;MgSO_4{\cdot}7H_2O$가 함유된 배지에서 pH 7.0, $37^{\circ}C$에서 26시간 동안 진탕배양하였을 때였다. 각종 당공여채에 따른 Bacillus sp. JK-43의 AA-2G 생산성을 조사한 결과 ${\beta}-CD$에서 가장 높은 AA-2G 생산성을 보였으며, 식혜제도페액인 엿기름 및 밥당화액에서도 비교적 높은 AA-2G 생산성을 보였다. 또한 여러 가지 당수용체에 대한 JK-43의 CGTase의 당전이 반응을 검토한 결과 sucrose, mannitol 및 inositol에서 높은 당전이 수율인 70~90%를 나타내었다.

• 농촌지도와개발
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• 제13권1호
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• pp.185-193
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• 2006

The study is designed to understand on the farmer's life in Yanbian, China. The major findings are: 1) The people in farmhouse use wood as a fuel for cooking and the method of cooking is traditional style using their iron pots. The floor heating of the house and cooking food can be carried out simultaneously. Most of the farmer use pump system. 2) Korean traditional foods should be inherited and they usually eat rice. Kimchi, Soy-sauce, and Hot-pepper paste are mostly made at home. 3) Housewives do actively participate in income management. Results indicated that overall Korean immigrants in China maintain their ethnic identity, ethnic language and culture.

• 대한지역사회영양학회지
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• 제4권4호
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• pp.568-574
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• 1999

This paper was carried out to investigate the change of food consumption behavior of 733 undergraduate students due to the Korean Economic Crisis in 1997. After the economic crisis, undergraduate students in Ulsan statistically and significantly reduced the intake frequency of almost all foods except rice, kimchi, the Korean tea and the frequency of fast food restaurants used compared with before the economic crisis. The results show that the Korean economic crisis significantly effected the food consumption and restaurant use behavior of the undergraduates in Ulsan.

• 동아시아식생활학회지
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• 제10권1호
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• pp.89-97
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• 2000

The goal of this study was to fine the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria , and if illustrate the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows ; 32.0 % of the total users use the university cafeteria everyday, also 56.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preffered dish. But they disliked Sunjiguk , Ginger, Jellyfish and Mackerel pike. The preception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.

• 한국식품과학회지
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• 제6권2호
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• pp.116-123
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• 1974

1) In Seoul, it was known that the season for preparing Kimchies (fermented vegetables) for the winter was from the middle of November to early in December, in which the preparing rates of Kimchies in the middle of November, the end of November and early in December were 32.7%, 41.3% and 12.5%, respectively. The time that the largest quantity of them was prepared was about the end of November. 2) The average cost of Kimchies prepared for the winter for a family of four, five, six and seven was $10,000{\sim}15,000$ Won, $15,100{\sim}20,000$ Won, $10,100{\sim}20,000$ Won and $10,100{\sim}20,000$ Won, respectively, and the cost did not increase in proportion to members of a family. In case of the family of $6{\sim}7$, the cost for Kimchies showed a wide range compared with those for the family of $4{\sim}5$ 3) The main raw materials of kimchi for one person for the winter required $12{\sim}20$ heads of Chinese cabbages, $14{\sim}20$ roots of radishes, $4{\sim}7$ cloves of garlics and $300{\sim}500g$ of powdered red pepper. 4) The residents living in Seoul had prepared the several kinds of the pickles for the winter as follows; (1) Chinese cabbage Kimchi (98.9%), (2) Whole Chinese cabbage Kimchi (74.7%), (3) Kkakdugi (68.6%), (4) Dongchimi (66.4%) and (5) Chong-kak Kimchi (63.3%). It has, therefore. been considered that the five kinds of Kimchies mentioned above may be industrialized. 5) Uniqueness of the raw materials used for the most popular Chinese cabbage Kimchi was to use leeks, garlics, red peppers and gingers as spices, and it was also known that proper amounts of salted shrimp pickles and oysters was mixed to the Kimchies. Therefore, it had been considered that the characteristics of Chinese cabbage Kimchies for the winter had the hot taste with freshness. 6) For keeping the Kimchies during the winter about the half of the pickle jars was buried in the ground, and another half of them were wrapped in the straw bags or styropol and they were placed on the ground or kept in the basement, 7) In most case (80.9%), the salt concentration of pickling was adjusted by one's experiences, and only 19% of them was measured with the instruments. 8) Most of remaining kimchies were usually used for other cooks, but some of them were thrown away. 9) The ratio of the people who had ever bought the market Kimchies for their own edibility was 17.8% and most of them got it only in the spring and summer season. 10) About 18% of the residents living in the general houses in Seoul had ever bought the market Kimchies. It was also known that about 48% of the residents living in the general houses and about 79% of the residents living in the apartments wanted to purchase the market Kimchies if the production of the delicious Kimchies were industrialized. The season that the people wanted to get the market Kimchies was a little different each other among the residents. About 13.4% of the residents living in the general houses wanted to purchase the Kimchies during the summer, and 11.9% of them wanted to get it throughout the year. On the other hand, in case of the apartments, 25.2% of the residents wanted to get it during the summer and 24.4% of them wanted it throughout the year (4 seasons) and 19.9% of them wanted it during two seasons. The data mentioned above have shown that many residents hope strongly an industrial production of the Kimchies. It is also true that many residents living in both the general houses and apartments want to get the market kimchies throughout the year, and particulary during the summer season that most foods are very apt to be spoiled.

• 가정과삶의질연구
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• 제28권6호
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• pp.81-94
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• 2010

This qualitative research was designed to explore the use of housing among Korean Chinese people in Harbin, China. Focusing on the use which based on the epistemology of housing adjustment, this was particularly designed to examine its cultural assimilation and acculturation on the way of life course, it employed the in-depth interview on the oral history of 5 interviewees in their 60s and 70s, individualized interviews were conducted from May 28 to 31 in 2010. Key findings were summarized as follows; 1. The free market reform in China resulted in privatization that allowed respondents to become homeowners, and the ownership was viewed as part of family asset centered upon a sense of solidarity. 2. Although homeowners in multi-story houses were responsible to decorate interior spaces, the common features in using interior spaces were found: entrance had no thresholds; kitchen was small, lack of storage cabinets, tile-flooring; washers were installed inside bathroom; and newly built apartment didn't have proper space to store Korean fermented foods. It was observed that housing adaptation outweighed housing adjustment. Those who used to live in Chinese houses with indoor-wearing-shoes or Russian houses with indoor-wearing-slippers were receptive to the use of dining table and bed, and the community heating system discouraged the use of individual electric water heater because of high electricity cost. 3. In daily life, eating habit wasn't much changed to the Chinese style, meals were shared, dish sterilizer was popular, and Kimchi fridge wasn't used. Because of the influence of the Chinese culture, such Korean traditions as ancestral rites and bedroom allocation tradition faded away, but traditional family values remained unchanged. In conclusion, Korean Chinese people experience normative housing deficits and adaptation selectively incurred. It's implied that residential design meets the needs resulting from the dual culture in terms of cultural assimilation and acculturation.

• 대한지역사회영양학회지
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• 제12권2호
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• pp.198-205
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• 2007

This study was conducted to investigate the validity of using a cameraphone for a dietary intake survey method. The subjects were 28 female college students. After eating a standard lunch meal which consisted of plain rice, seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi, the quantity of dietary intake, calorie intake & nutrients intake were analyzed by weighed method, diet record method and cameraphone method by dietitian with k without cameraphone analysis training. There were no significant differences in the quantity of 6 foods intake between weighted method and cameraphone method by dietitians with camera phone analysis training. However, the quantity of seaweed soup, bulgogi & cucumber salad intake analyzed by diet record method was significantly lower than the weighed method. And the quantity of seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi intake analyzed by the cameraphone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. There were no significant differences in the calorie intake and nutrients intake between the weighted method and camera phone method by dietitians with camera-phone analysis training. However, protein, calcium, iron, phosphorous, Vitamin A, Vitamin $B_2$, Vitamin E and cholesterol intake analyzed by diet record method was significantly lower than the weighed method. And fat and Vitamin $B_2$ intake analyzed by the camera phone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. Therefore, this study suggests that the use of the camerephone may be a valid and convenient method fur evaluating a dietary intake survey. However, systematic and standard education is necessary about the size and volume of dishes and angle of photo for more accurate results.

• 한국미생물·생명공학회지
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• 제28권2호
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• pp.63-70
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• 2000

To determine an increased acid tolerance of an adipic acid-resistant mutant Leuconostoc mesenteroides(ANaM100) developed for use as a Kimchi starter, proton permeability of cytoplasm, activities of H+-ATPase, Mg++ release and fatty acid composition of cytoplasmic membranes of strain ANaM100 were studied and compared with those of its wild type (LMw). The value of protons permeability of LMw after an acid shock at pH 5.0 was 5.4 min., while the value of ANaM100 cells was 8.4 min. at the same pH. The pH of maximal specific activ-ities of ATPase originated from the LMw and ANaM100 were 0.87 unit/mg protein at pH 6.0 and 0.92 unit/mg pro-tein at pH 5.5, respectively. The release of magnesium ion from ANaM100 was observed about 12.8% at pH 4 after 2 hours, while the wild strains of LMw released Mg++ about 27.6% under the same conditions. The content of C19:0,cyclo and C18:1 in a membrane fatty acid of ANaM100 was higher and lower, respectively than that of LMw. These results indicated that acid tolerance of adipic acid-resistant strain, ANaM100 was significantly improved in comparison with that of its wild type, LMw. In addition, the strain ANaM100 was adipic resistance based on the result of growth of the strain in comparison with that of strain LMw in a broth containing adipic acid.

• 한국식생활문화학회지
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• 제20권4호
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.