• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.421-431
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• 2014

In this study, preferences and eating frequency of fish were surveyed in 390 foodservice employees in the Gyeongbuk and Daegu areas. The most common response to degree of fish intake was 'half eaten'. In the home, 'fish intake 1~2 times per a week' was chosen as the most common response. There was a significant difference(p<.05) in the frequency of fish consumption based on gender. 'Fish intake 3~5 times per a week' was most commonly chosen by subjects under 20 and over 60 years, whereas the most common response in those 41~60 and 21~40 years old was 'fish intake 1~2 times per a week'. The most preferred method of fish cooking was 'roast', 'frozen pollack' Tang was chosen as the favorite Tang(soup) dish and 'Hairtail' was chosen as the favorite boiled and grilled fish dish. Reasons for avoiding or preferring fish were related to 'tastes and recipes'. 'Mackerel' was the favorite dish for both men and women. 'Flatfish' and 'mackerel pike' were disliked by men and women, respectively. Cooked meat was eaten more often than fish regardless of gender. Besides, preference for meat was higher than that for fish in all age groups, except those over 60 years old. 'fish has good nutrition and health' was the most common response When subjects were asked to compare fish with cooked meat.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.94-102
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• 2007

This study was designed to characterize the physicochemical effects of the addition of rice wine cake(0, 1, 2, 4%) to yackwa. Dietary fiber, volume, SEM, TBA, color, texture characteristics and sensory evaluation of yackwa were investigated. The dietary fiber content of rice wine cake was 10.24%, and the dietary fiber content of yackwa increased with added rice wine cake. The extensibility value increased with more rice wine cake. SEM revealed, many holes in a delicate structure with many layers. During a 4-week storage period, yackwa containing rice wine cake had lower TBA values than control, except for the sample containing 4% rice wine cake. The TBA value of yackwa containing 4% rice wine cake had the highest TBA value. The L value and b value of samples decreased with the addition of rice wine cake and storage time, but the value increased with added rice wine cake according to the storage time. The hardness, cohesiveness and gumminess of yackwa increased according to the time of storage and the addition of rice wine cake, but the springiness and chewiness of yackwa decreased. In sensory evaluations, all items received the lower scores according to the storage time. Yackwa that contained 1%(RWC1) received the highest score for color and flavor, and yackwa that contained 2% (RWC2) had the highest score for crispness and roast. Overall preference was, in order: RWC2 > RWC1 > CON > RWC4. Yackwa that contained $1{\sim}2%$ rice wine cake possessed superior features in most of the quality properties and in sensory evaluation, so yackwa that contains rice wine cake can be used as a functional food.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• Proceedings of the EASDL Conference
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• 2004.10a
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.374-378
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• 2006

Eel is Anguilla japonica and Anguillidae family as a freshwater fish, and Japanese name is Unagi. The content of vitamin A of eel muscle are about 4,000IU/100g and they have many effective components, so it is known as healthy food. Therefore, many people have eel that cooked roast and hot-water extract in Korea. WHO encouraged that daily edible content of vitamin A is 2,000IU. Now, Japan government proposes the weight of roasted eel in lunch basket as 50g. But, Korea government does not proposes in every related aspects. Therefore, we researched content of vitamin A in hot-water extract from eel and optimal processing condition of hot-water extract from eel, in order to determine a proper edible volume. The content of vitamin A in eel hot-water extract sold at a market was about 200 IU. This study resulted from the fact that many eel hot-water extracts lacked the vitamin A. The reason was that the lipids were removed for taste on processing. But, The content of vitamin A in eel hot-water extract which didn't removed lipid on processing was about 800IU. Therefore, in drinking for 3packs per day, eel hot-water extract might have adjusted 100mL per pack which is almost consistent with the recommended dietary allowance of vitamin A in WHO.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.6 no.4
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• pp.404-412
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• 1994

On July 12. 1993 at 22 : 17 local time (-9h. KST). an earthquake of surface magnitude (MS) 7.6 occurred on the west coast of the Hokkaido and small of offshore island of Okushiri in the East Sea. A major tsumani was generated and within 2 to 5 minutes, extremely large tsunami waves engulfed the Okushiri coastal area and the central west roast of the Hokkaido. This tsunami caused tremendous casualities and damage. A giant tsunami runup of more than 30 m in height was recorded. The tsunami crossed the East Sea and feeled at 27 sites of the eastern Korean coast during the survey on 17-19, July, 1993. The observed tsunami runup at southern part of the eastern Korean coast were generally weaker than the 1993 Japan Sea Central Earthquake tsunami and varied from 0.8 m to 2.6 m. The Present Paper intends to understand the propagation on this tsunami with the aid of numerical computation model andd computer graphic aided video animation.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.34-45
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• 2012

In these days, restaurants are not simply used as a physical space but used as a cultural space in which people can enjoy and experience different cultures and traditional images. Moreover, from the restaurants design elements which help to form the atmosphere of the restaurants which serve food of specific country, we can see the history and traditions of that country. The additional value of the traditional decorative components which are the main factors forming the atmosphere of the restaurant will be different according to the various expressions used in the restaurant space. For this article, 12 restaurants, Norangjugory korean restaurant, Yongsusan korean restaurant, Best well-bing food restaurant, Awoolim, Mugunhwa, Ondal in Korea, and Songhelou, South Beauty, Xuxian restaurant & lounge, Beijing dadong roast duck restaurant, The horizon chinese restaurant, Dynasty jade garden in China, were selected for the field study. This study focused on a comparative analysis of the traditional decorative elements, especially, the application rate of the traditional decorative elements. The analyzed elements are nature, religious beliefs, history and culture for the intangible elements and facade, courtyard, trademark, ground, wall, ceiling, door, window, furniture and adornment for the tangible elements. After that, we analyzed the rates of the use of traditional decorative elements and modern decorative elements. Through the survey result and ratio analysis, we concluded as below. In Korean restaurant, traditionality is expressed in furnitures while, in Chinese restaurant, traditionality is expressed in decorative pattern. When it comes to the intangible elements among the traditional decorative components of the Korean and Chinese restaurants, Chinese and Korean restaurants have similarities in emphasizing the natural elements. Korean restaurants focus much on the environmentally friendly parts, while Chinese restaurants focus much on the fantastic natural atmospheres like those shown and expressed in the poems. As for religion characteristics, Chinese restaurants emphasize "geomancy" more than Korean restaurant. When it comes to the visible elements among the traditional decorative components of the Korean and Chinese restaurants, in Korean restaurants, the interior part has more traditionality than exterior part, while in Chinese restaurants, the exterior part has more traditionality than the interior part.