• Journal of Mushroom
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• v.17 no.4
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• pp.255-260
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• 2019

The purpose of this study was to identify sector-wise issues that need to be improved for the overall development of the mushroom industry and to prioritize these tasks based on an analysis of the current state of this industry in Korea. To this end, we classified the domestic mushroom industry into four sectors: production, processing, marketing, and export and distribution, and identified major tasks for the improvement of each of these sectors. A total of eleven issues that could be improved were selected, including three each in the production, marketing, and export and distribution sectors, and two in the processing sector. An analytical hierarchy process (AHP) was utilized to identify the issues in each sector that would need to be handled on a priority basis. A questionnaire-based survey was also conducted to gain relevant insights and suggestions from 32 experts in this industry. The present study is significant because it highlights sector-wise priority areas that could be supported by policies and legal measures for the overall development of the mushroom industry.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.431-441
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• 2001

To develop the low-temperature and long-term fermented kimchi, kimchi was prepared according to the recipe of a specific ratio of major and minor ingredients and adjusted its salinity to 3.7%. Prepared kimchi fermented at $15{\pm}1^{\circ}C$ for 24 hours and transferred and fermented in a refrigerator only used to make low-temperature and long-term fermented kimchi at $-1{\pm}1^{\circ}C$ for 30 weeks. During 30 weeks of fermentation the changes in physicochemical and microbiological properties of low-temperature and long-term fermented kimchi were studied. The initial pH of 6.47 decrease gradually and dropped to pH 4.0 after 14 weeks of fermentation, and then it maintained at same level. Acidity increased to 0.49% on 2 weeks of fermentation and kept at 0.47 $\sim$0.50% during 2 to 30 weeks fermentation. Salinity was slightly increased at early stage and started to decrease on 4 weeks of fermentation, and then it did not change. The change of reducing sugar content was closely related to the trend of pH change with a very high correlation coefficient(r =0.912). Lactic acid, citric acid, malic acid, succinic acid and acetic acid were major organic acids contained in low-temperature and long-term fermented kimchi. Vitamin C content decreased at initial stage of fermentation and then slightly increased up to the maximum of 22.3 mg% on 8weeks of fermentation. In color measurement, L value continued to increase during the fermentation and reached at the highest of 55.45 on 22 weeks of fermentation, and a and b values of 3.62 and 4.54 also increased to 31.26 and 37.32 on 30 weeks of fermentation, respectively. Total microbial count increased slowly from beginning and was the highest on 4 weeks of fermentation, and then began to decrease slowly. Count of Lactobacillus spp. was highest after 6weeks, but count of Lactobacillus spp. was highest on 2 weeks of fermentation, and then both showed a slow decrease. Yeast count wasn't increased until 4 weeks of fermentation and then increased rapidly to get the highest on 10 weeks of fermentation.

• Korean Journal of Community Nutrition
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• v.17 no.6
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• pp.724-736
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• 2012

This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into 'Maintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)' stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.792-797
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• 2008

The purpose of this study was to investigate the effects of adding various amounts of ingredients on the physicochemical and sensory characteristics of Bokbunja-jelly. The proximate composition of Bokbunja-jelly was 19.0% for the moisture and 0.8% for the crude protein. The Hunter L-values of Bokbunja-jelly prepared by adding 10 g RME or 120 g sucrose were higher than that of Bokbunja-jelly prepared by adding 20 g RME or 100 g sucrose. The Hunter b-values of Bokbunja-jelly prepared by adding 20 g RME or 120 g sucrose was higher than that of Bokbunja-jelly prepared by adding 10 g RME or 120 g sucrose. The hardness and chewiness were increased with decreasing Rubus coreanus Miquel extracts. According to the results of the sensory evaluation, no significant differences in flavor, sweetness, hardness, elasticity and overall qualities were found. According to the results of physicochemical properties and sensory evaluation, the optimal recipe for preparation of Bokbunja-jelly was determined to be 240 g water, 120 g sugar, 110 g glucose syrup, 4 g agar, 20 g Rubus coreanus Miquel extracts and 0.3 g Rubus coreanus Miquel flavor.

• 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 and cookery science
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• v.26 no.4
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• pp.381-389
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• 2010

In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were stored at 30 $^{\circ}C$ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies. The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were lower in cookies with 5% MP than other cookies.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.95-104
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• 2013

This study was conducted to investigate the current use and the demand for processed rice food products by full-time and working housewives in a metropolitan area. Out of 330 questionnaires distributed, 300 were analyzed(90.9% response rate). It was revealed that more than half of the respondents(54.0%) had used processed rice food products, regardless of their occupation. Most respondents stated that they used rice food products because of the variety of the products, digestibility and the taste. The development necessity for processed rice food products was analyzed, showing that rice cake(3.86), rice sauce(3.64), and rice cookie(3.89) had the highest score in each category. The average demand for education and promotion of rice food products was 3.89; among 7 items, menu recipe using rice flour was highly demanded(4.18) by the respondents. Approximately 43.0% of the respondents agreed that the internet is the most effective method for learning about rice flour cooking, and the respondents who have used processed rice food products(59.5%) were more likely to attend education programs compared to housewives who have not used processed rice food products (44.5%)(p<.05). Full-time housewife(59.4%) had a greater tendency to participate in the education program than working woman(44.4%)(p<.001). The findings suggested that various processed rice flour products with convenience to use and prolonged shelf-life will be needed.

• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.55-61
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• 1985

This study was designed to find out the optimum processing condition and the characteristics of yeots : In this study, Yeoteses were made from glutinous rice, Rice, Millet, Sorghum and Corn by microwave oven. The textural parameters of various Yeotses were determined by sensory evaluation and Rheometermeasurement. RESULTS : 1. The sweetness of all the raw materials before saccharification is 11%. In case of the sweetness of the raw materials after saccharification, Glutinous rice was the highest(28.8%) and Corn was the lowest(17.7%). Also, the sweetness of Glutionous rice Yeots was the highest(86%) and Corn Yeots was the lowest(82.7%).It showed similar tendancy to the sensory evaluation for sweetness. 2. The pH of the raw materials before saccharification was 4.4.The pH of sorgphum after-saccharification was the highest (4.7) and that of Corn was the lowest (4.3). 3. In the sensory evaluation of the various Yeotses, Glutinous rice Yeots showed the best quality and it did not showed any significant difference between glutinous Yeots and Rice Yeots.The overalll quality of Milet, Sorghum and Corn Yeotses were inferior to Glutnous and Rice Yeotses. Textural characteristics by Rheometermeasurement revealed differences among the various Yeotses. Hardness, Cohesiveness, Adhesiveness were the highest in Glutinous rice and Rice Yeotses. Adhesiveness showed similar tendancy to that of the sensory evaluation. 4. However, Becuase glutinous rice is more expensive than rice, it is desirable that we use Rice Yeots.

• The Journal of Korean Medicine
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• v.17 no.1 s.31
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• pp.266-279
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• 1996

To complement and develop the Orient Medical Bian Zheng treatmemt(韓方辨證施治), I have observed and analysed 68 persons who have recieved medical treatment because of the epigastric pain. Considering and analysed the Clinical Diagnosis(臨床診斷) and Clinical Bian Zheng(臨床辨證), Clinical Diagnosis(臨床診斷) and Gastroscopic Bian Zheng(微觀辨證), Clinical Bian Zheng(臨床辨證) and Gastroscopic Bian Zheng(微觀辨證), case history, age and sex, I have obtained the conclusion as follows. 1. The frequency of epigastric pain according to the classfication of Clinical Bian Zheng(臨床辨證) most occured in Gi Che Zheng(氣滯證), then in Huh Han Zheng(虛寒證). and least in Wi Youl Zheng. 2. There is no clear connection between the Clinical Bian Zheng(臨床辨證) and Clinical Diagnosis(臨床診斷). 3. The frequency of the epigastric pain according to Gastroscopic Bian Zheng(微觀辨證), mainly occurred in Wi youl Type(胃熱型), Wi Rac Jac Sang Type(胃絡灼傷滯型)and then occurred in Wi Han Type(胃寒型), and least occurred in Wi Rac A Che Type(胃絡瘀滯型) 4. Having observed the relation between the Gastroscopicin Bian Zheng(微觀辨證), and Clinical Diagnosis(臨床診斷) as pathological process, I have obtained the result that Wi Youl type(胃熱型) and Wi Rac Jac Sang Type(胃絡灼傷型) mainly occurred in Erosive Gastritis and Superficial Gastritis at the early stage, and Wi Rac A Che Type(胃絡瘀滯型) occurred in the whole stage among the Wuperficial Gastritis, Atro pic Gastritis, and Erosive Gastritis, Gastric Cancer, and the Wi Han Type(胃寒型) mainly occurred in Atropic Gastritis at the later stage. 5. The relation between Clinical Bian Zheng(臨床辨證) and Gastroscopic Bian Zheng(微觀辨證) do not coincide. 6. Observing the relation between the Clinical Bian Zheng(臨床辨證) and case history, Gi Che Zheng(氣滯證), Huh Han Zheng(虛寒證), Wi Youl Zheng(胃熱證) were commonly seen in the early stage of the case history, and Eum Huh Zheng(陰虛證) and Houl A Zheng(血瘀證) were seen in every stage. 7. Observing the relation between the Clinical Bian Zheng(臨床辨證) and age, Gi Che Type(氣滯型) was mostly seen in the thirties and other Bian Zheng(辨證) was seen after the middle 8. Observing the relation between the Clinical Bian Zheng(臨床辨證) and sex, Gi Che Type(氣滯型) was seen at high ratio in both sexes. 9. Observing the relation between the Gastroscopic Bian Zheng(微觀辨證) and case history Wi Han Type(胃寒證), Wi Youl Type(胃熱型), Wi Rac Jac Sang Type(胃絡灼傷型) were seen in the early stage of the case history Wi Rac A Che Type(胃絡瘀滯型) was mostly seen in the later stage. 10. There was no clear connection between the Gastroscopic Bian Zheng(微觀辨證) and age, sex. Although the examples were not sufficient, recipe regarding the partial variation state of stomach mucos together with Orient Medical Bian Zheng(韓方辨證) treatment seems to be useful in the effective treatment of Bi wi(脾胃) disease besides the epigastric pain.

• Journal of Distribution Science
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• v.13 no.12
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• pp.33-40
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• 2015

Purpose - Given an increase in the consumption of plums, prices have fluctuated in an unstable manner, making it difficult for farmhouses to sell the product. This study intends to provide information on the cultivation and sale of plums to consumers, thus enabling producers to utilize relevant information to analyze the types of plums that are preferred and consumed by users. Research design, data, and methodology - In this study, a survey was conducted on plum consumption by a consumer panel established and operated by the Rural Development Administration in December 2009. The objective was to identify the purchasing awareness of plums and to analyze panel data from 2010 to 2013 using a linear regression model, a Tobit model, and a panel regression model to derive the purchase characteristics. Results - The outcome of the survey on plums is as follows. Plums are purchased because they are good for the health (90.6%), which means that most customers purchase plums for their health benefits. When plums are in season, the purchase rate is 94.8%, indicating that most plums are purchased when they are in season and that selling plums when they are out of season is difficult. Therefore, we sell most plums in the correct season, and the rest of the plums need to be processed and then sent to markets. The strongest reason for not purchasing plums is that they are difficult to process for consumption (63.1%), followed by the reason that the fruit is unfamiliar (15.5%). Regarding solutions for increasing the consumption of plums, the answers were as follows: distribute a recipe for plums (36.9%), advertise its effect through TV or the press (31.1%), and develop various processed products (15.6%). When customers decide to pick out plums, the major considerations were freshness (4.43), safe to eat (4.16), price (3.96), size (3.87), brand (3.28), and discount event (2.62). Freshness is important for decision making and safe to eat was more important than price because plums are washed and processed into plum jam. According to the results of the linear regression model, a higher family income results in a higher purchasing amount. However, the amount of plums purchased by a person was reduced if his or her income increased. Compared with individuals who used other purchasing agents on weekdays, those who used the traditional market turned out to purchase a higher amount of plums on the weekdays. Conclusions - Considering that numerous people purchase plums for their health benefits, promoting the consumption of plums is anticipated as being successful if they can be produced safely for consumption and for inclusion in recipes and various processed foods, and to promote eco-friendly agricultural practices.