• Journal of the Korean Society of Food Culture
• /
• v.11 no.5
• /
• pp.699-710
• /
• 1996

The sacrificial foods using at 88 villages in Andong area where the village sacrificial rituals are performed, were investigated in 1994. The finding are as follows; 1. Since the village sacrificial rituals keep ancientry, white Baeksulki without any ingredients is used as Ddock (a steamed rice cake) in 74 villages, and in 5 villages the Baeksulki was served just in Siru (a tool used to prepare Ddock). The type of meat serving in rituals has been changing from large animal to small animal and the type of light from bowl-light to candle. 2. Though the ritual observes Confucianism style, memorial address was offered in 34 villages and only in 8 villages, liquor was served 3 times and the address was offered. In 60 villages, liquor was served only once, and calling village god, bowing twice, and burning memorial address paper were performed in order. Burning paper has been meaningful in rituals. 3. Tang (a stew) was served in 21 villages, and in 18 villages even Gook (a soup) was not used. The numbers of village which do not use cooked rice and Ddock are 14, respectively. 4. Fruits are essential in rituals foods. In 63 villages, 3 kinds of fruits are served and this is contrasted with even number of fruits in Bul-Chun-Wi Rituals. 5. In 25 villages, fish and meat are not served. As meat, chicken in 19 village are served. Meat Sikhae (a fermented rice beverage) prepared with meats or fish are served in 5 villages. Slice of dried meat is served in 73 villages commonly. 6. In gender of god for village shrine, woman in 43 villages, couple in 17 villages, man in 9 villages, mountain god in 2 villages, villages tree, etc were enshrined. In 52 villages liquor is served in rituals (liquor is used in 58 villages including serving god), in 28 villages sweet liquor (Gamju) is served for god (sweet liquor is used in 46 villages), and liquor, water, or sweet liquor is just displayed on table but not served in 8 villages. Incensing is found to be not common in village ritual, only in two villages it is performed. The most appropriate rituals food is thought to be pig for mountain god. Home dishes can not be used in village ritual and spoon is not used and chopstick is prepared from wild plant. Meat and fish are used in the raw.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.4
• /
• pp.487-497
• /
• 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.

• Korean Journal of Environment and Ecology
• /
• v.27 no.4
• /
• pp.429-436
• /
• 2013

Churyeong Stream flows 37km from the mouth of Lake Okjeong and is impeded by many weirs that hamper the active movement of land-locked sweet smelt fish (Plecoglossus altivelis) that ascend and descend between the lake and the upper stream. In late December 2006, a fishway was constructed in a weir of the lower reach of Churyeong Stream, where juveniles begin their ascent to mature upstream. At 13 sites along the stream from April to October 2007, we investigated the effects of the newly constructed fishway on sweet smelt growth. After construction of the fishway, juvenile sweet smelt were able to migrate freely upstream, something that had previously only been possible when the weir was in flood. The body size of mature sweet smelt collected during the spawning season in September 2007 was greatly increased compared to previous seasons, measuring an average of $163{\pm}21.5mm$ in standard length. These measurements were 13mm, 20mm, and 57mm longer than body length averages for mature sweet smelt collected in 2006, 2004, and 2005, respectively. Therefore, it is likely to be necessary for the construction of fishways on streams and rivers containing land-locked sweet smelt populations to increase average body sizes and viability.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.4
• /
• pp.473-481
• /
• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.3
• /
• pp.225-232
• /
• 2000

The Purpose of this study was to understand the China Yunnan Baizu food. This study was performed a visit market based on in- depth interview with food experts those who lived in Baizu province. The results were summarized as follows. The main food of Baizu were Bab, Dduk(BaBa), Nuddle(Mi xian) made from rice. They ate all kind of food from vegetables, fish, and pork, but the remarkable thing was that there were practical limit to select the ingredient. They would use some fermented products such as Pao-chai, Yan-chai, Zha. Pao-chai was fermented vegetables like Kimchi, Yan-chai was similar with Changachi in Korea, and Zha was prepared from meat and fish. Menus for Banquets were included 8 kinds of cold appetizer, 8 kinds of hot dishes, and 2 kinds of sweet desserts. The ingredients were local products and they considered hot, sour, cold taste importantly. The method of cooking was simple and Rusan, Sengpi was the most traditional Baizu food. Ru san is one of dishes prepared from the milk, and milk pedimented product. Sengpi was uncooked pork.

• Parasites, Hosts and Diseases
• /
• v.21 no.1
• /
• pp.6-10
• /
• 1983

A study of infestation patterns for larval trematodes from fresh-water fish and brackish-water fish was carried out during the period from June to October in 1982. They were collected by netting, asking with rod and lino, and using the a bait of crushed oil cake in a transparent plastic bowls at the three localities, Daebon-dong, Kugil-dong, and Hoam-dong in the river Taechong, Kyungpook Province, Korea. Five species of fresh-water fish, the crussian carp, Carassius carassius Linnaeus, the bullhead, Coreobagrus brfvicorpus Mori, the fat minnow, Morose oxycephalus (Bleeker) , the flat bitterling, Paracheilognathus rhombea (Temminck et Schlegel) , and the catfish, Parasilurus asotus (Linnaeus), and two kinds of brackish-water fish, the grey mullet, Mugil cephalus(Linnaeus) and the sweet-fish, Plecoglossus aztivelis (Temminck et Schlegel) were examined. Four species of the metacercariae, Exorchis eviformis, Metacercaria hasegawai, Metorchis orientalis and undetermined larvae were found. Of these, the encysted larvae of the human intestinal fluke, Metagonimus yokegawai, were found from three kinds of fresh-water fish, the crussian carp, the bullhead and the fat minnow and one species of brackish-water fish, the sweets;sh and the infestation rates for the larvae varied appreciably from fish to fish. The intensity of infestation with the Metagonimus larvae in the three species of fresh-water fish was low, and the average number of the larvae per gram of flesh varied from 0.5 to 0.2. By comparison, the brackish-water fish wqs more heavily infested and the mean number of cysts per gram of flesh in Plecoglossus altivelis was 109.2. It was foung that infection with Metagonimus yokogawai os caused by consuming raw fresh-sater fish and brackish-water fish caught in the river Taechong, Kyungpook Province, Korea.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.1
• /
• pp.39-52
• /
• 2011

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, $1^{st}$ set (two, five, and 70 kinds of dasik), $2^{nd}$ set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• Journal of Nutrition and Health
• /
• v.38 no.6
• /
• pp.455-464
• /
• 2005

The study was designed to observe the correlation between the eating habits and growth development in 1,574 children (3-6 years old) in Kyunggi-do and Seoul, Korea. The eating habits and nutrient intake were determined by mini dietary assessment and food frequency questionnaire (FFQ). 35.6% children had been practicing an unbalanced diets. Children with unbalanced diet consumed less amount of protein source foods (meat, fish, egg, soy products), vegetables and fruits and had irregular meal time, but more of them preferred sweet foods (ice creme, cookies) and carbonated drinks as snack compared with children in balanced diet. 24-35% children consumed energy, iron (Fe), calcium (Ca), Niacin, Zinc (Zn) less than 75% RDA. Energy intake of children with unbalanced diet was not significantly different from those with balanced diet, but they consumed less amount of niacin, Fe, Ca and Zn than those with balanced diet. By using the relative percentage of standard weight-length-index (WLI), 65.7% children was normal weight, 12.9% was underweight, 13.4% was overweight and 7.9% was obese. However, 11.9% of underweight and normal weight children was so called thin obese since their body fat content was greater than 20%. There were 16.8% underweight in children with unbalanced diet and 12.6% underweight in those with balanced diet. Compared to normal weight, the underweight children significantly consumed less amount of milk and its product, high protein foods, fried foods and fruits, but obese children consumed more high protein source foods (meat, fish, egg, etc) and sweet foods. In conclusion, the eating habits of unbalanced meal was prevalent problem in preschool children which resulting in their health risks. Therefore, it would be needed that new approach for nutrition education to improve eating habits in preschoolers.

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.4
• /
• pp.497-503
• /
• 2004

The effect of adding carbohydrate-rich feedstuffs to sweet potato leaves (SPL) on silage quality was studied using a total of 180 laboratory silos. Silage quality was assessed by changes of pH, dry matter (DM), crude protein (CP) and ammonia nitrogen ($NH_{3}$-N). Pre-wilted SPL was mixed with cassava root meal (CRM), sweet potato root meal (SPM) or sugar cane molasses (Mo) at levels of 0, 30, 60 and 90 g $kg^{-1}$ (air-dry weight of additives to pre-wilted weight of SPL). Samples for assessing silage quality were collected after mixing the SPL with the additive and thereafter at 7, 14, 28 and 56 days of ensiling. There was a marked decrease in pH after 7 days and the pH remained low and stable until day 56. Addition of 60 and 90 g $kg^{-1}$ resulted in a lower pH (p<0.05) than the other treatments. The DM content of the silage increased (p<0.05) with increasing levels of additive, while there were no differences in DM with time of ensiling. The CP content of the silage decreased (p<0.05) with increasing levels of additive. The CP content did not change up to 28 days, but was lower (p<0.05) after 56 days in all treatments. The $NH_{3}$-N levels were increasing (p<0.05) with time of ensiling, and were lower (p<0.05) with additive levels of 60 g $kg^{-1}$ or higher. Also, the additive source affected the $NH_{3}$-N values, with the lowest values found for Mo. Castrated male pigs (Large White$\times$Mongcai) were used in 4$\times$4 Latin square design to study the total tract digestibility and nitrogen (N) utilisation of diets with inclusion of ensiled SPL. The diets were based on cassava root meal with inclusion of protein from either fish meal (C) or SPL ensiled with CRM (D1), SPL ensiled with SPM (D2) and SPL ensiled with Mo (D3). The digestibility of DM, organic matter (OM) and CP were higher (p<0.05), and the digestibility of crude fibre (CF) was lower (p<0.05), in diet C than in diets D1, D2 and D3. However, there were no differences (p>0.05) in digestibility of dietary components between diets D1, D2 and D3. Also, the excretion of N in faeces was higher (p<0.05) and the N retention was lower (p<0.05) in diets D1, D2 and D3 than in diet C. It can be concluded from the present experiments, that a good quality silage can be produced from pre-wilted SPL by addition of 60 g $kg^{-1}$ of either CRM, SPM or Mo. Diets with inclusion of 450 g ensiled SPL $kg^{-1}$ DM showed a high digestibility of dietary components and thus ensiled SPL should be considered as a potential feed resource for growing pigs.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.6
• /
• pp.580-586
• /
• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.