• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.1-13
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• 2020

This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450's), Suunjapbang (1540's) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.1-8
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• 2000

This study was to investigate the effects of concentration of malt extract in Sikhye manufacture on saccharification time, shapes of saccharified rice(the cooked rice) and sensory evaluation score of Sikhye. The optimum concentration of malt extract to reduce saccharification time and to keep desirable shapes of saccharified rice was 4 times (rice 24g, malt 28g and D.W. 240ml) as suitable as base composition formula(rice 6g, malt 7g and D.W. 240ml). The shapes of saccharified rice were influenced by the concentration of malt extract, the saccharification time and the shapes of steamed rice before saccharification. A good taste(softness) of Sikhye rice and the desirable shapes of saccharified rice were more suitable in the case of a small amount of unsaccharified starch than in the case of finishing saccharification. The optimum saccharification time to keep the desirable shapes of saccharified rice was 240min and also was desirable between 210 and 270min. To keep a good taste(softness) and the desirable shapes of saccharified rice, and to reduce the manufacturing time, it is desirable to in mass production of Sikhye add 3 times more water after making Sikhye in the ratio of rice 24g, malt 28g and water 240ml. In this case the whole amount will become 4 times as much as the original one.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.574-582
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• 2011

The aim of this study was to classify Korean consumers based on their food-related lifestyle type, and to investigate the relationship between sushi consumption and food-related lifestyle type. Self-reported questionnaires were completed by 300 Korean adults. The SPSS 18.0 program was used to analyze the samples. Data was analyzed by frequency, descriptive factor, reliability, cluster analysis, ANOVA, and chi-square test. A factor analysis extracted four factors comprising foodrelated lifestyle, which we named Health-seeking (factor 1), Taste-seeking (factor 2), Convenience-seeking (factor 3), and Economy-seeking (factor 4). According to a cluster analysis based on those four factors, consumers were classified into three clusters. Cluster 1 was the Taste and Health-seeking cluster, Cluster 2 was the Convenience-seeking cluster, and Cluster 3 was the Passive Eating Habits cluster. The results also indicated that the selection attributes of each cluster were significantly different in terms of perception, the global state of sushi, sushi preference, frequency, companions, place of sushi consumption, and preference for different sushi sub-ingredients. Based on these results, consumer characteristics in the sushi market are discussed.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.193-223
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• 2000

It has become a common things that great capital were needed in the past development stage which infrastructure is primary factors, but nowadays it is changing to money saving software-oriented strategics to flourish various regional cultural festivals and events in terms of the development of tourism resource. it is because not to destroy environments, to harmonize natural resources with its surroundings and traditional events. Its purpose is to give some activities to depressed local economies and develop characteristics of local governments and its inhabitants' benefits for the special tourism products, events. and service enhancement searching for. keeping, and maintaining regional culture as unique and attractive image. As folk festivals are in full flourish, it is proper time to advertise korean's traditional and valuable food heritage and produce a food on a international commercial sale. It is strongly not also connected with globalism but proof an excellent worldwide things. To achieve this papers' purpose the followings should be solved in the near future. and so as to carries culture on food and regional specialities as valuable inheritances. It involves (1) the similarity in food taste, (2) the assistances of governmental support (3) adjusting to the taste of foreigner and visitors from other countries. (4) to participate in cooking process.

• Food Quality and Culture
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• v.1 no.1
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• pp.1-5
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• 2007

Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.11-16
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• 2011

This study was conducted to examine purchasing behavior and satisfaction for imported processed snacks of mothers with preschool children and to provide nutrition education information for mothers. 81.4% of the respondents often purchased imported processed snacks and the main reason (51.0%) for purchasing imported processed snacks was preference of children. A total of 58.0% of the respondents purchased imported processed snacks at a large-scale discount store. 41.9% of the respondents purchased imported dairy products everyday, and 24.8% of them purchased the products once per week. The percentage of not purchasing at all was very high for imported confectionary, jelly and candy, nuts, and drinks. The food additive checking score was very high when purchasing imported processed snacks. The graduate school group and unemployed mothers checked significantly more often for food additives (p<0.05). The taste satisfaction score was very high, and employed mothers were satisfied with taste significantly more than unemployed mothers. Nutrition education using imported processed food labeling should be performed, and quality management before importing processed food should be carried out.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.49-56
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• 2002

The purpose of this study was to analyze staff satisfaction with staff foodservice in hospitals. The study compared the hospital staff's expectations and perceptions of foodservice. The quality satisfaction values were indicated as the differences between their expectations and perceptions. The subjects were 643 hospital staff in 11 Daegu . Kyungpook hospitals. Written questionnaires were used to collect the data. The completion rate was 76.9%. There were 17 attributes for foodservice quality, which were divided by factor analysis into four main quality factors; sensory, nutrition, sanitation and service. The high expectation and low perception items on the expectation and perception grid were: seasoning of the meals, taste of the meals, variety of the menu, nutritional considerations, cleanliness of the dishes, and prompt handling of meal complaints. On all the attributes measured, expectations were higher than perceptions. The quality satisfaction values were all negative. There were highly significant(p<0.001) correlations between quality satisfaction and variety of the menu(r=0.783), nutritional considerations(r=0.770), prompt dealing with meal complaints(r=0.762), cleanliness of meals(r=0.689), and courtesy of employees (r=0.653). There is a need to improve taste, menu variety, nutrition, sanitation, speed of handling meal complaints, and courtesy.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.97-101
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• 1997

To study on the standard food cooking method of perilla seed soup, author analyzed the fatty acids of the soup by gas chromatography, and estimated its appearance, flavor, taste, viscosity, and overall taste by the sensory evaluation. We measured the change of TBA (Thiobarbituric acid) values of the oil from perilla seed soup during the period of storage at $4^{\circ}C$. The results were as follows: 1. The sensory evaluation indicated the best level at the S4 group, the ratio of rice powder to perilla seed was 50 to 40. 2. The most fatty acid of S4 group (perilla seed: 40 g) was linolenic acid. 3. The TBA values of the oil from perilla seed soup increased continuously according to the storage duration at $4^{\circ}C$. According to these results, it was concluded that perilla seed soup would supplement essential fatty acid, linolenic acid.

• Journal of the Korea Furniture Society
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• v.28 no.1
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• pp.47-52
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• 2017

With the rapid economical and technological progress in China, the demand for wine increased tremendously along with the need for wine storage furniture and wine related products. Although demand for furniture increased, consumers' emotional need toward high quality design product has not been met properly. As the quality of people's life improves, they pursue better materials providing them with higher mental satisfaction. To meet the specific demand of Chinese market stated above, the direction of this report is set as to study pattern elements of Chinese traditional lattice and combine them with wine storage furniture design and crafting, which is originated from western culture. By doing that, the study is aimed to suggest a new direction of Chinese modern design and to improve the fundamental notion of Chinese furniture design. Although wine and wine racks are from western world, the wine mini-bar designed in this study stands out for its beauty and taste of eastern culture. It not only fits perfectly to the habits and taste of wine lovers, but also goes very well with fusion style interior design trend in modern China. The furniture carries the charm of eastern cultural tradition and elegance of modern furniture design in one.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.399-410
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• 2002

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.