• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.38-45
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• 2011

This study aimed to determine the sensory acceptability of Gochujang dressing containing added Maesil (Prunus mune) concentrate. Gochujang dressing was blended with different concentrations of Maesil concentrate (0%, 1%, 2%, 3%, 4%). Moisture contents, L, a, b values, pH level, and sugar contents decreased, whereas acidity and viscosity increased with increasing Maesil contents. Salinity did not change significantly. For attribute difference test, as Maesil concentration increased, color intensity, savory flavor, sour flavor, hot taste, and mouthfeel decreased, whereas glossiness decreased. The acceptance test showed that 2% Maesil concentrate was the most preferable for appearance, taste, texture, and overall quality. In conclusion, the results indicate that addition of 2% Maesil concentrate to Gochujang dressing is optimal and provides good properties as well as reasonably high overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.374-385
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• 2008

The principal objective of this study was to determine the street-food needs of culinary major and non-major university students. University students in Daejeon were assessed by surveys conducted between November 20, 2007 and November 25, 2007. The results of the surveys were as follows; 1. The reason for street-food usage: mainly snacks(37.4%). 2. Primary factor considered when choosing street-food: taste of the food(48.52%). 3. The frequency of street-food purchase: 2 times/month(52.4%) 4. The mean cost for the one-time purchase of street-food: $1,000{\sim}2,000$ won(62.4%). The Importance-Performance Analysis(IPA) used for obtaining information from the culinary major and non-major university students suggested that the attributes of street-food with fair to poor performance but high importance were as follows: sanitary quality in chicken skewers, soondae, ddeokbokki and fried foods and price and nutrition for hamburgers.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.267-274
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• 2016

Increasing sugar intake of population has become a nutritional issue in Korea. Sweet taste perception may be related to behaviors such as eating sweet food including high sugars and total sugar intake. This study aimed to evaluate objective and subjective sweet taste perception and the association among objective sweet taste perception, dietary behaviors related to eating sweet snack food including high sugar, and total sugar intake from the snacks. Participants were 261 healthy female college students (mean age: $21.0{\pm}1.6years$), who were divided into three subgroups based on oral sweet taste evaluation using a sweet taste assessment tool provided by Ministry of Food and Drug Safety: sweet-seeker group (n=139), medium sweet-seeker group (n=54), and unsweet-seeker group (n=68). There was no significant difference in weight and body mass index (BMI) among the three groups; however, the sweet-seeker group had significantly higher sweet taste preference than that of the other groups. Though more people in the sweet-seeker group thought they tended to eat sweet foods than the medium sweet-seeker and unsweet-seeker groups, over half of the sweet-seekers did not think they tended to eat sweet foods. The sweet-seeker group was more likely to eat sweet snacks such as breads, chocolate products, sugar-sweetened milk, and so on than the unsweet-seeker group. Total sugar intake from the selected sweet snacks was 44.4 g for the sweet-seeker group, 34.4 g for the medium sweet-seeker group, and 28.0 g for the unsweet-seeker group with a significant difference. These results indicated the absence of relationship between objective sweet taste perception and the obesity index; however, significant associations were detected among objective sweet taste perception, eating sweet snacks and total sugar intake from the snacks. We also found high disagreement between objective and subjective sweet taste perception of the subjects. The present study provided the novel insight that measuring objective sweet taste perception may be useful for assessing the risk of high sugar consumption and undesirable dietary behaviors.

• Journal of the Korean Society of Costume
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• v.35
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• pp.17-44
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• 1997

Medieval European practical art and style of costume is studied through referring to the literatures. The type of clothing that was seen on tapestries arts and crafts paintings and wall paintings and appeared in the architecture such as church. There were symbolic aspects of color motifs at this period and some restraints for clothing according to the social class, It was a period that draped garments due to the War of Crusades is appeared. Be-cause the medieval taste and decorative character is not only 'formative art' but also the taste beyoud 'mode' and atomsphere of that times it could be seen the strong reflec-tion of customs in the clothing of that times which is shown in works of art. 1) The purpose of Christian art which was found in mosaics stained glasses wall pain-tings and statues of architecture was not just the revival of natural phenomena but visuali-zation of sacred and invisible things. It was valuable to understandin of the spiritual through the sense organ It was a monumental art that was combined with decorative func-tion and role of the Bible. It revealed what was about the religious spiritual miracle, 2) In the medieval European painting characteristic and beautiful creativity was the basis of an argument. Both "Worship of East-ern" that is painted ion a parchment and "Cor-onation of Charles VI" were described decor-ation motifs on the edge of buildings geo-metric patterns and others with outstanding skill. there were precise technologic skill of architect and glassmen and lots of patience of craftsmen. " The Labour of the Months" and the scene of"A Trial at the Court" is also de-scribed elaborately. 3) Tapestry was developed in France Ger-many Swiss at the 14th century. Religionary and historical themes unicorn lady bird flowering plants and others were major motifs. It was very important as decorative wall coverings and as practical door arch and bed hangings. It was made through patient hard work with simple technique and it was con-sidered as an art for practical use. Tapestry was what everyone wish to have. It is reckoned for the item of the best gift. The royalty and nobility ordered and used custom-made tapestries. Sometimes the subject of motifs consisted of series which were deeply related to living 4) Decorative arts and crafts was the art that used materials such as precious metals jewels and others and that accorded with the luxurious and gorgeous taste of the royalty and nobility. Christian considered splendid and beautiful color of light as a symbol of glory. They used also for church appliances, There were metal crafts wood crafts textile crafts and others, As was stated above the costume appeared on the arts and crafts for living revealed the process of changes saw how the politic econ-omic and social organizations were developed.and social organizations were developed.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.252-262
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• 2007

The object of this research is to assess the preference for commercial cream soup by gender and age group in order to develop reliable proposals for a better product. A total of 488 questionnaires were handed out to residents in the Seoul area. The data were analysed using chi-square test, t-test and one-way ANOVA. The results are summarized as follows: (1) 80.3% liked soup because of its flavor, taste, and ingredients, (2) respondents in their $20{\sim}30's$ exhibited higher preference than respondents in their $40{\sim}50's$, (3) the main ingredient is the most important consideration for purchase, (4) mush-room cream soup and broccoli cream soup earned the highest ranking in terms of soup brand recognition, (5) mushroom cream soup and broccoli cream soup earned the highest ranking in terms of soup preference.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.17-28
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• 2000

This paper is an effort to describe dietary behaviors to keep them healthy among adults. A probability sample was drawn from residents aged between 15 and 60 living in Ulsan City area through a multi-staged cluster sampling method. The data collected by face-to-face interview includes 1,232 respondents. Both univariate and bivariate analyses were employed to describe the dietary behaviors. The dietary behaviors in this study includes preference of taking fat-part of meat, fried food, salty food, hot-taste food, drinking coffee and milk, and taking supplementary medicine. About half of the respondents reported to take fat removed when eating meat, and more than 68% of them preferred not to take any kinds of fried food. With respect to preference of salty and hot-taste food, 39.6% of the respondents take medium-salty and 39.4% do hot-taste food. A third of the respondents drink two-four cups of coffee a day. Those who reported not to drink milk at all were prevalent(37.4% of the respondents) than expected. However, less than 20% of the respondents reported to have any kinds of supplementary health food in a year. These dietary behaviors were examined by sociodemographic characteristics for bivariate analyses.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.624-632
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• 2008

This study was conducted to estimate the drift of change for in Kimchi purchases, and to contribute to the efforts to improve the quality improvement of Kimchi sold at markets. Questionnaires were distributed to 450 adults, and 396 samples were statistically analyzed. There were significant differences in the average values of importance and satisfaction. Based on analyses of the 14 factors, the level of satisfaction was significantly lower than the level of importance. Importance-factors such as 'taste' ($4.56{\pm}0.81$) and consistency of 'quality' ($4.37{\pm}0.79$) are very important to consumers, whereas 'package volume' ($3.79{\pm}0.91$) and 'price cutting' ($3.84{\pm}1.01$) are rarely considered by consumers. Fourteen significance factors were three factors. Overall significance for selection attributes when purchasing Kimchi differed according to gender, age and marital status. Fourteen satisfaction factors were extracted to four factors. Overall satisfaction for selection attributes when purchasing Kimchi differed according to martrial status. Total satisfaction with selection attributes when purchasing the food was greatly affected by its quality and packaging. These findings confirmed that Kimchi products should be diversified and active marketing should be carried out if Kimchi is to become a global product.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.143-155
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• 2008

The objective of this study is collecting the basic information about the consumption of fish paste for developing Busan Fish-Paste products. Also, we tried to validate the effects of Busan Fish-Paste's Brand factors for its consumers. A survey was conducted to analyze the consumers who purchased fish paste products. The result showed that 60 percent of the respondents preferred Busan Fish-Paste. And 41 percent of the respondents considered the taste of fish paste products when purchasing them. As for brand, the perceived quality of Busan Fish-Paste had extremely positive influence on consumers' satisfaction. And consumers' satisfaction had significantly positive influence on brand preference and brand loyalty.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.551-560
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• 2004

The purpose of this study was to investigate the consumption patterns of the Korean traditional rice cakes by general public. Self-administered questionnaires were collected from 511 residents in the Metropolitan area. Data were analysed by t-test, ANOVA and Chi-square. The result of the study can be summarized as follows: Generally, the rice cake was recognized as a 'good food' in all age groups. The reasons why they prefer the rice cakes were 'It tastes good' and 'It has been eaten from the past.' The time when they use the rice cake was mostly the holidays and events(or festivities). The female had more experiences than the male in making it. Songpyeon took the first place for them to have experiences to make. The consumption frequencies of rice cake were the more in females than in males. The higher the age, the more frequently they consumed. Injeolmi was the one which was purchased the most frequently. The place that they usually buy from was the rice cake shop around their house. The most important factor considering when they buy it was the taste. The reason why the frequency the rice cakes made for their direct consumption at home is gradually decreasing was "It is troublesome to make", and "It is complicated to make.