• 한국식생활문화학회지
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• 제34권2호
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• pp.142-158
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• 2019

Kimchi is a traditional Korean fermented vegetable probiotic food. The use of high quality ingredients and predominant LAB (lactic acid bacteria)-whether it be ambient bacteria or adding starters, low temperature and facultative anaerobic condition for the fermentation are important factors for preparing kimchi with better taste and functionality. The predominated LAB genera are Leuconostoc, Lactobacillus, and Weissella in kimchi fermentation. The representative species are Leu. mesenteroides, Leu. citrium, Lab. plantarum, Lab. sakei, and Wei. koreensis. Kimchi, especially the optimally fermented kimchi, has various health benefits, including control of colon health, antioxidation, antiaging effects, cancer preventive effect, antiobesity, control of dyslipidemic and metabolic syndrome, etc.; due to the presence of LAB, various nutraceuticals, and metabolites from the ingredients and LAB. The kimchi LAB are good probiotics, exhibiting antimicrobial activity, antioxidant, antimutagenic and anticancer effects, as well as immunomodualatory effect, antiobesity, and cholesterol and lipid lowering effects. Thus, kimchi ingredients, LAB, fermentation methods, and metabolites are important factors that modulate various functionalities. In this review, we introduced recent information showing kimchi and its health benefits in Korean Functional Foods (Park & Ju 2018).

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.370-378
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• 2006

부재료를 달리하여 제조한 김치가 기호도 및 관능적 특성에 미치는 영향을 조사하였다. 외관 기호도에서는 고춧가루를 첨가하지 않은 시료가 가장 싫은 기호도를 보였고, 젓갈, 마늘, 생강, 무, 파, 양파 등을 각각 첨가하지 않은 시료들은 대조구와 유의적인 차이(p<0.05)를 보이지 않으며 높은 기호도를 보였다. 향, 맛 및 종합적인 기호도에서는 마늘을 첨가하지 않은 시료의 싫은 정도가 가장 높아 김치의 기호도에 마늘의 영향력이 가장 큼을 알 수 있었다. 고춧가루는 김치의 향미 특성 중 매운맛에만 영향을 주었고, 젓갈은 김치의 감칠맛, 단맛, 짠맛을 상승시켰으며 마늘은 신맛, 감칠맛, 단맛, 탄산미, 상큼한 맛 등 전반적인 향미를 상승시키면서 군덕맛을 억제해 주었다. 생강은 매운맛과 상큼한 맛에, 무, 파, 양파 등은 김치의 상큼한 맛에 영향을 주었다. 마늘은 김치, 깍두기, 열무김치인 김치 종류와 5, 10, $20^{\circ}C$의 숙성온도에 상관없이 김치의 관능적 특성 중 마늘의 유무는 군덕맛, 쓴맛에, 마늘 첨가량의 차이는 신맛, 단맛, 상큼한 맛에 유의적인 영향을 미친다는 것을 알 수 있었다.

• 한국식품조리과학회지
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• 제17권5호
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• pp.490-496
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• 2001

본 연구는 돼지고기 조리시에 향신료와 한약재를 부재료로 첨가하여 편육을 조리했을 때, 부재료가 편육의 품질특성에 미치는 영향을 조사하였다. 돼지고기에 대조구는 물만 첨가하였고, 편육 A는 물과 간장, 편육 B는 A에 양파, 생강을, 편육 C는 B에 감초, 계피를, D는 C에 정향, 율피를 첨가하여 편육의 부재료(향신료와 한약재) 종류를 다르게 첨가한 5종류의 편육을 제조하여 실험한 결과는 다음과 같다. 1. 등심과 사태 편육의 일반성분을 분석한 결과, 조단백질과 회분은 시료간에 유의적인 차이가 없었으나, 감초와 계피를 첨가한 편육 C와 정향, 율피를 첨가한 편육 D는 조지방의 함량이 타 시료에 비하여 유의적으로 낮았다(p＜0.05). 2. 편육의 색도에서 명도(L)는 대조구에 비하여 부재료의 종류가 많이 첨가될수록 낮은 값을 보인 반면에(p＜0.05), 적색도 a값은 부재료가 많이 첨가될수록 증가 되었다. 3. 부재료를 첨가한 편육의 기계적 특성중 경도는 대조구에 비하여 부재료를 첨가한 A, B, C, D가 유의적으로 낮았으며(p＜0.05) 응집성과 점착성은 대조구와 A, B, C, D간에 유의적 차이는 나타나지 않았다. 4. 부재료의 첨가에 따른 편육의 관능검사 결과, 향, 맛, 경도, 응집성, 탄력성, 점착성은 대조구가 가장 낮았고, D가 가장 높았으며, 시료간 유의적 차이를 나타내었다(p＜0.05). 전체적인 기호도는 대조구와 A, B, C보다 D를 가장 선호하는 것으로 나타났다(p＜0.05). 5. 기계적 경도는 관능적 향, 맛, 응집성, 점착성, 부서짐성 및 종합적 기호도와 부적 상관관계가 있는 것으로 나타났으며, 관능적 특성에 있어서 색은 기계적 탄력성, 점착성 및 부서짐성과 부적상관관계를 나타내었다. 이상의 결과에서 돼지고기 편육 조리시에 감초, 계피, 정향, 율피 등의 부재료를 첨가함으로써 육류의 지방성분을 감소시킬 수 있으며, 아울러 고기를 연화시키고 편육의 향과 맛을 좋게하여 품질을 개선하는 효과가 있는 것으로 판단된다.

• 한국식생활문화학회지
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• 제26권1호
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• pp.39-52
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• 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.

• Food Quality and Culture
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• 제3권2호
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• pp.69-73
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• 2009

Sun-cuisine is a traditional Korean side dish. This study examined the methods used to prepare Sun-cuisine in 11 Korean recipe books published over the last 100 years. The main ingredients of Sun-cuisine were typically vegetables, fins, fur, feathers, meat, legumes and mushrooms dipped in wheat flour or mung bean starch powder and stuffed with various minor ingredients known as "so". These dishes are highly seasoned and boiled in meat stock or steamed in a double boiler, after which they were sprinkled with toppings. Various materials are used as the main ingredients. When vegetables were used as the main ingredients, they were sprinkled with salt, sliced and stuffed with beef or mushrooms. Meat stock was then poured on top of the vegetables and they were steamed. A total of 38 food materials were used as the minor ingredients, while 25 materials were used as seasonings and six foods were used as toppings. Pine nuts were widely used as a minor ingredient, seasoning and topping. Sun-cuisine is generally made using various powders such as starch or wheat flour. Sun-cuisine was a kind of royal court food in the past that was served as a side dish. Recently, Sun-cuisine is eaten less often because its cooking process is too delicate and complicated. Therefore, additional studies to enable the modernization of the Sun-cuisine cooking process should be conducted with the goal of revitalizing the beauty and taste of this traditional food.

• 농촌지도와개발
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• 제12권2호
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• pp.173-185
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• 2005

This article indicates that the perceptions on the quality of agro-food are socially constructed. Farmers who were producing red pepper in Eumsung county had somewhat different perceptions on the quality of red pepper according to their own marketing channels. Farmers who were selling their red pepper to consumers by direct marketing tend to think the quality attributes more important as follows; information on producers, ingredients, taste and smell, amount of pesticides input, cleaning the harvested red pepper, quality certification by public authority, and brands. Consumers tend to think safety and production area more important, while farmers tend to think the quality attributes as follows; taste, color, variety, soil environment, and largeness. Based on these research findings, we can give some recommendations as follows; 1) the agricultural extension organization in the Eumsung county should change the strategy for local agriculture towards quality management of red peppers. and 2) the local government need to examine the feasibility of quality certifying on red pepper.

• 동아시아식생활학회지
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• 제27권2호
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• pp.215-222
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• 2017

The purpose of this study was to investigate consumer behavior and perception of Korean cheongju (rice-wine). An online survey, conducted from July 24, 2015 to July 31 2015, targeted 500 males and females adults in Seoul, Busan, Daejeon, Gwangju, Daegu, Incheon and Ulsan. Male respondents were more likely to drink more often than female respondents. Male respondents preferred 'beer', 'soju', and 'cheongju/yakju' in that order while female respondents preferred 'beer', 'cheongju/yakju', and 'soju' in that order. The reasons for drinking cheongju were 'taste' and 'flavor' for both males and females. The most important characteristic of Korean cheongju product included 'use of domestic ingredients', followed by 'tradition of brewing'. Both males and females responded that an important element of taste/flavor were 'simple/pure taste' when brewing Korean cheongju. In the survey of image recognition of Korean cheongju, 'tradition' and 'trust' were the most important. Therefore, it is necessary to develop various marketing strategies by understanding consumer preferences and perception of Korean cheongju.

• 한국식품조리과학회지
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• 제17권2호
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• pp.123-128
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• 2001

Soybean rice cake, which is often used in Hamkyungdo, is well hewn for a good taste and the slow firiming rate. Since soybean rice cake may taste different according to the amount of ingredients, this study will make a test of the taste and properties of two groups of soybean rice cake. One is prepared from rice flour mixed with yellow soybean and peanut flour at several rate, and the other is prepared from rice flour mixed with oil extracted from yellow soybean and peanut, the containing amount of which is the same as that of oil ingredient contained in each flour. Rice cake prepared mixed with extracted soybean oil shows better characteristics than that which is prepared mixed with soybean flour containing the same amount of oil. The result by sensory test reveals that the element which has a great influence on soybean rice cake is oil. Prepared mixed with extracted oil, soybean rice cake tastes best at 6% of oil, while rice cake prepared mixed with flour instead of oil tastes best at 8% of flour. As this study shows that the relation between firiming rate and oil has a significant influence on cohesiveness, moistness, and chewiness, it is needed to further study the effect of oil according to the kinds of the flour of rice or other grains used.

• 대한예방한의학회지
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• 제18권1호
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• pp.93-101
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• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.

• 대한예방한의학회지
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• 제20권3호
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• pp.75-82
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• 2016

Objectives : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean Tea, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean Tea market, the researchers attempt to explain the superiority of traditional Korean Tea. And it will be used basis data on further traditional Korean Tea. Methods : We conducted a research targeting traditional Korean Tea in domestic market from June through December 2014, and finally 205 kinds of Tea were selected and analyzed. Results : 48 kinds of medicinal herbs were used alone as ingredients in the traditional Korean Tea containing just one medicinal Herb. and 87 kinds of medicinal herbs were used as ingredients in the traditional Korean Tea containing more than two kinds medicinal Herbs. In the classification of the medicinal Herbs by part for use, roots and rhizome is most used. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional Korean Tea. Conclusions : Medicinal herbs have been widely used in the traditional Korean Tea. Tea consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean Tea.