• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.32-49
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• 2012

This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

• The Korean Journal of Mycology
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• v.23 no.2 s.73
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• pp.161-175
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• 1995

Meju is a raw material used to make Korean soy sauce (Kanjang) and soybean paste (Doenjang), both of them rich in plant protein. The twenty-nine fungal and a bacterial species were identified from twenty-three traditionally homemade meju cakes. Out of them, only a few species were found to be involved in the actual fermentation process of meju; The other species were contaminants during the improper subprocesses of meju fermentation. The fungal floral successions were observed to be related to two physical and biochemical changes of meju cakes during meju fermentation: drying and heat releasing processes. The zygomycetous fungi were first observed to exist mainly during the first stage. Scopulariopsis brevicaulis was observed to grow on the surface of meju cakes and then to coexist with Bacillus megatrium in the inner part of meju cakes during the second stage. Based on the biochemical tests, the proteases secreted by the different microorganisms were involved in the degradation of soybean proteins with a mutual relationship. Also, zygomycetous fungi were speculated to be important microorganisms for inducing the second stage in the traditional Korean homemade meju.

• Journal of Korea Society of Digital Industry and Information Management
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• v.16 no.2
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• pp.117-128
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• 2020

The aim of this study was to examine price sensitivity of industrial products purchased via a group buying system and how industrial products for a group buying system differ from general industrial products, and then identify the major factors in selecting products and the important determinants in purchasing industrial products for school foodservices. The survey was conducted with 250 dietitians (teachers) in Gyeonggi-do Province, who were using industrial products for a group buying system and general industrial products. A paired t-test showed a difference in satisfaction between industrial products for a group buying system and general industrial products by factors, while statistically significant differences were found for red pepper paste, fermented soybean paste and soy sauce in all nine satisfaction factors, including product quality, packaging state, labeling, hygiene, item diversity, specification diversity, price appropriateness and supply. Moreover, analyzing price sensitivity for industrial products for a group buying system, using the PSM method with respect to the issue of high price, showed that the respondents considered that the current unit purchase prices were high for all items investigated. This study suggests that schools would purchase more industrial products for a group buying system, when the pricing of the products are considered with the purchase intention of dietitians (teachers).

• Journal of Korean Medical classics
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• v.23 no.1
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• pp.279-302
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• 2010

Spices are used to enhance the taste of Korean food. The term "Yangnyeom" contains a wishful meaning that it would be as good for health as medicine when eaten. It is prescribed as a medicine to heal disease according to the ancient medical books. Fifteen spices in Korean food such as vinegar, liquor, honey, water, wheat-gluten, sesame, sesame oil, garlic, green onion, ginger, mustard, pepper, cinnamon, soy sauce, salt, cheoncho, and others are prescribed as medicine for internal and external uses for almost every disease. To examine these spices, the subjects were treated with either the spice-boiled water or spice-mixed water, or applied externally. It is suggested that spices that are produced through peculiar traditional cooking method, fermenting, and those that have long-growth period, grew in the natural environment, and the like have efficacy as medicine. Spices can be sufficiently applied as emergency medicine, disease-treatment, subsidiary supplement, and preventive medicine.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.569-579
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• 1996

The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed foods. We conducted the secondary analysis from '93 Korean National Nutrition Survey. Mainly informations about 2-day food records were used to investigate food intakes and to compare different food patterns by area. Amounts and frequencies of food intakes are on the list by the order of contributing amounts and frequencies. Amounts of total daily intake of food per capita are 1,054g in nationwide, 1,076g in large city, 1,049g in small city, 1,017g in rural. The major foods consumed in large quantities were rice, kimchi, milk, in nationwide, large city, and small city and rice, kimchi, Korean radish in rural. The intake frequency of kimchi, rice, and basic seasonings as garlic, green onion, salts, soy sauce et al, were higher than other foods in all area. However, there are need for further researches to investigate individual dietary intake and seasonal variation of intakes. Also, food consumption patterns for different groups considering age, sex, area should be studied.

• Microbiology and Biotechnology Letters
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• v.25 no.1
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• pp.56-61
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• 1997

An alkaline protease producing microorganism was isolated from korean traditional Meju and identified as Scopulariopsis brevicaulis. The optimum culture condition of Scopulariopsis brevicaulis for the production of alkaline protease was as follow: 2% soluble starch, 0.2$, tryptophan, 0.1% (NH$_{4}$) $_{2}$S$_{2}$O$_{8}$ 0.2% NaHPO$_{4}$, pH 7.5, 35$\CIRC $C. The optimum pH and temperature for the enzyme activity of alkaline protease producing Scopulariopsis brevicaulis were pH 9.0 and 50$\circ $C, respectively. The enzyme was relatively stable at pH 6.0~11.0 and at temperature below 40$\circ $C. The activity of the enzyme was inhibited by Hg$^{2+}$ whereas Cu$^{2+}$ gave rather activating effects on the enzyme activity. Phenylmethanesulfonyl fluoride inhibited the enzyme activity. This result indicates that serine is very important role in this enzyme. Km value for casein was 1.2410$^{4}$ M/L, V$_{max}$ value for casein was 25.99 $\mu $g/min. This enzyme hydrolyzed casein more rapidly than the hemoglobin.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.256-262
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• 1999

To evaluate the genetic diversity and structure of the South Korean soybean population, 233 landraces collected in various regions of the country were surveyed for 15 allozyme loci and one protein locus. The South Korean population was fixed or nearly fixed at seven of the 16 loci tested. The number of alleles per locus was 2.06 and Nei’s gene diversity was 0.194. These values were lower than the values for the same 16 loci previously reported for the Japanese and Chinese populations. The differences among eight regional groups were not so marked, with only 7.2% of the total variation arising from regional differentiation. Three southern regional groups (Chollabuk-do, Chollanam-do and Kyong-sangnam-do) exhibited a relatively high variability because of frequent occurrence of alleles characteristic of the Japanese population. A marked difference was found in allelic frequencies at the Dial locus between large-seeded landraces and small-seeded ones, suggesting that the latter, which are used mainly for bean sprouts, had been established independently of the former, which are used mostly for soy sauce and cooking with rice. Not only the region but also the usage as food materials should therefore be taken into consideration in designing an efficient collection and preservation method for the Korean soybean landraces.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.275-287
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• 1997

The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.469-480
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• 2012

Since its introduction in"Jeungbosallimgyeongje" in the mid-1700s, Chogyetang has continuously changed as a cooked food while still reflecting the era as in the following four phases. In the first phase from 1766 to 1920, Chogyetang was served as a hot pot dish consisting of boiled chicken with spring onions, vinegar, soy sauce, oil, and egg. The second phase from 1930 to 1950 involved the removal of vinegar, an important seasoning. Instead, a wider variety of materials such as beef, sea cucumber, abalone, cucumber, and mushroom were added. Third, from the late-1950s to 1980s, there were significant changes both in the materials and recipe. Chogyetang was changed into a cold food for consumption in the summer in which sesame, a new material, was added to make soup. The prepared soup was then poured over the chicken and vegetables. Fourth, from the late-1980s to the present, sesame, the main ingredient added in the third phase, was removed. Instead, vinegar, mustard, and sugar were added in order to increase taste. Therefore, Chogyetang has been changed into an a la carte menu item in which vegetables and noodles are added to boiled chicken, and it has become a popular summer food consumed when eating-out.

• Journal of the Korean Institute of Rural Architecture
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• v.3 no.3
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• pp.23-34
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• 2001

The purpose of this study was to find out the design identity of the Korean kitchen space through out comparing life culture and user's needs of the rural kitchen space between Koreans and Americans. This research was done by the literature review and the empirical data collected through the questionnaire by mail in the state of Missouri, USA and the field survey in the province of Chonbuk, Korea. The American rural residents were 104 and the Korean were 100. The results were as follows. 1) The characteristics of the Korean rural food life were the making Kimchi, soy sauce and bean paste etc. and the preparing food for family events such as birthdays and holidays. They had need to be planned the second kitchen. 2) The characteristics were planned the Korean rural main kitchen to be equipped with another refrigerator for Kimchi, to be wider floor area and to be located near the living and the dining room. 3) The kitchen space also was not reflected on the aged's desire, but this factor will be important to be planned.