• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.397-406
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• 2004

The purpose of this study was to analyze women's consumption and preferences of the Korean traditional drinks. For this purpose, 205 women aged between teens and 60s living in Seoul were sampled randomly for a questionnaire survey conducted from August 21 to 27, 2003. The results of this study were summarized as follows: The percentile of age groups accounted for 15.6% of the subjects in their teens, 19.5% in 20s, 18.0% in 30s, 20.5% in 40s, 13.7% in 50s, and 12.7% in 60s, respectively. On the other hand, those who graduated from colleges accounted for most (49.8%) of the subjects, those employed by companies for most (23.9%) and those earning 2 million wons or more for most (40.5%). Subjects' preferences about the traditional drinks were as follows: The most popular traditional drink across all age groups was Sikhe (29.8%: fermented rice drink), followed by Sujonggwa (10.7%: dried persimmons punch) and green tea (8.8%). Most of those in their teens and 60s consumed the drinks to relieve from the thirst, while those between 20s and 50s to be healthy. The majority (31.7%) of the subjects were consuming the traditional drinks once or twice per week. Those in their teens and 40s consumed the drinks between 3 and 5 o'clock in the afternoon, while those in their 20s, 30s and 50s as they want, and those in their 60s after exercise and as they pleased. 63.4% of the subjects across all age groups bought the drinks at supermarkets, and 60.5% of them were consuming 200ml each time. The reasons of subjects' preferences of the traditional drinks were as follows: The most important factor perceived by all age groups was taste (61.0%), followed by nutrition (15.6%). The most preferred point of taste was 'light' (51.7%). Those in their teens preferred the drinks without grains, while the other age groups preferred the drinks with some grains. Those in their teens preferred canned drinks, while the other age groups preferred the bottled drinks. Consumers' desire for improvement of traditional drinks were as follows: Those in their teens and 20s were satisfied with the current prices of the drinks, while the other age groups hoped for lower prices. On the other hand, those in their 50s answered that the drinks should not be sweet, while the other age groups hoped that the tastes of the drinks would be improved in diverse ways. 53.2% of the consumers hoped that the flavors of the traditional drinks would be diversified. 67.3% of them hoped that the traditional drinks would be improved to be functional drinks, while 54.6% of them hoped that the drinks would be processed in a more hygienic way.

• Journal of Korean Medicine Rehabilitation
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• v.30 no.4
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• pp.165-178
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• 2020

Objectives This survey study is designed to check the awareness and satisfaction of Korean herbal medicine in patients suffering from acute traffic accidents. Methods From May 1 to 20, 2020, patients who visited the hospital within 7 days after the accident and received prescription of Korean herbal medicine for the first-time symptoms were selected. Survey was conducted 10 days after the first visit to confirm the perception of Korean herbal medicine and expected to be used as a prior study to improve the quality of Korean medicine led by Korean herbal medicine. Results Most patients answered that they were aware of the prescribed Korean herbal medicine's dosage and treatment effects. 65% of the patients said they would like to receive other forms of prescription if possible. Most patients answered that portability is convenient and tastes better than normal. 48% of the respondents said that it was the first to time to take Korean herbal medicine, and 68% said that they were willing to take the Korean herbal medicine later. At the time of the first visit, the health condition assessed using EuroQol visual analogue scale (EQ-VAS) was 46.84, but 10 days after the treatment began, it increased significantly to 61.93. Conclusions The improvement of symptoms and high satisfaction with Korean medicine medical services contributed to the patient's willingness to visit the Korean medicine hospital again and to respond that they were willing to take further medication. EQ-VAS elevation suggests that overall patients' subjective health conditions have improved since treatment.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.199-212
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• 2006

The objective of this study were to examine the consumption pattern and awareness of Kimchi, which is our traditional food, preference for Kimchi, and the way of quality improvement in order to understand the recognition about the position and importance of Kimchi. The results are as follows. As for the recognition about regional way of making Kimchi, it turned out that married women in Seoul and Daejeon don't know their own ways of making Kimchi, and those in Daejeon don't know it more than those in Seoul. The rate of using Kimchi made at home was higher in Daejeon than in Seoul, and the rate of using Kimchi in both ways turned out higher in Seoul than in Daejeon. The reason why they use home-made Kimchi was that they generally prefer their own specific tastes both in Seoul and in Daejeon. Daily Kimchi ingestion was higher in Daejeon than in Seoul. Besides, the recognition about the superiority of our traditional Kimchi turned out high both in Seoul and in Daejeon. The survey of preferring Kimchi taste has been found that well pickled and proper seasoned Kimchi were most preferred both in Seoul and in Daejeon. Preference rate of various kinds of Kimchi came in the following order: Baechu Kimchi, Mu Kimchi, Oisobaki, Pa-buchu Kimchi in the Seoul area while Baechu Kimchi, Mu Kimchi, Pa-buchu kimchi, Oisobaki in the Daejeon area. In general, a sort of Kimchi stew was most popular as a dish using Kimchi with 63.8% both in Seoul and in Daejeon. It has been found in Seoul as well as in Daejeon that Kimchi served at a restaurant was usually untasty in comparison with Kimchi at home. The rate of preferring Kimchi on the markets in Seoul and in Daejeon as a whole came in the following order: Baechu Kimchi, Chongkak Kimchi, Baek kimchi People thought both in Seoul and in Daejeon that materials and cleanness were top priority when choosing Kimchi on the market. According to the result as above, recognition rate of Kimchi in the Seoul and Daejeon areas was shown rather low. Consequently, a further detailed research on Kimchi is thought to be needed. As the recognition of Kimchi increases, Kimchi consumption will increase accordingly. In order to prevent adult diseases, I think we should increase the consumption of Korean traditional fermentation food including Kimchi by increasing recognition of importance of nutrition, function, superiority, and the role of fermentation of Kimchi.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.169-180
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• 2009

Nowadays the pursuit of health among people leads to the unceasing pursuit of healthy dishes. Although many kinds of ingredients which are not fatty are used in Korean dishes, Korean dishes has not been approved as healthy ones in foreign countries yet. This study considers the recognition of Korean dishes and Bibimbap. 299 Chinese students in Shenyang, China took part in this investigation. The results of this study state that 25 percent of respondents do not like Korean dishes while 27 percent of respondents do not like Bibimbap. And the respondents who dislike Korean dishes cite the reasons of its 'bad taste' and 'bad looks'. That is, in order to increase the popularity of Bibimbap and make Korean dishes as a domestic diet culture in China, we should know about the tastes and kinds of dishes that Chinese people like. Also, we should consider the reasons why Chinese people like and do not like, and then develop Bibimbap to make the majority of Chinese people like it.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.254-270
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• 2009

As consumers are becoming more conscious about food safety and high quality standards, they are getting more interested in influencing the food policy-making process. Triggered by FTA (Free Trade Agreement) ratification between the Republic of Korea and the U.S. in 2008, a sharp conflict was created in importing U.S. beef between the government of Republic of Korea and its people. Food selection is known as a complex mental process of consumers, which incorporates social and cultural values, personal tastes, and other psychological factors. This study utilized the concept of antinomy which was signified by Immanuel Kant in his thesis. The concept of antinomy indicates a contradiction between conclusions which seem equally logical, reasonable or necessary. This study is designed to investigate the changes in the amount of beef consumption among Korean consumers after the Republic of Korea resumed U.S. beef imports and the impact of a consumer's trust in the U.S. on his/her antinomic acceptance. Also, it examined the effects of antinomic acceptance and whether a consumer is a potential restaurateur or a general consumer on the changes in the amount of beef consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.91-96
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• 1992

Twenty kinds of medicinal herbs were extracted by water and 95% ethanol and then antimicrobial activity of the extracts was investigated against various kinds of microorganisms. Water extracts of Gardeniae fructus (Gardenia jasminoides), Lycii fructus (Lycium chinense) and Schizandrae fructus (Schizandra chinensis) showed inhibitory effects on the growth of most of the bacteria. In the case of ethanol extracts, the 3 kinds of the samples such as Gardeniae fructus, Schizandrae fructus and Lithospermi radix (Lithospermum erythrorhizon) showed inhibitory effects on the growth of almost all bacteria. In particular, ethanol extract from Phellodendri cortex (Phellodendron amurense) showed the best inhibitory effect on the growth of S. aureus in the concentration of 0.01%. By the way, inhibitory effects of water extracts from these medicinal herbs were not so good on the growth of fungi but those of ethanol extracts were better and ethanol extracts of Phellodendri cortex showed best. Antimicrobial activity was variable according to the used extracting solvent. For example, inhibitory effets of ethanol ext-racts were $2{\sim}100$ times better than those of water extracts. Ethanol extract of Lithospermi radix was the most effective not only bactericidal effects but also sensory evaluation tests for tastes.

• Journal of the Korean Institute of Landscape Architecture
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• v.26 no.4
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• pp.82-94
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• 1999

According to Korean's geographical features of Taek Li Ji, the best location for human settlements is on the vicinity of a stream among a stream, an river and a sea, and not far from a ridge. The researcher chose one of best village which is called Yougokmaeul in Bonghwa-Gun, Kyungsang-Do. This village was created a gathering village with the same surname, can be translated as a hen and the front mountain can be seen as a rooster in the view of the shape of geographical features. As it were, the shape of this village and the cultivated land seems to be an egg inside a nest of a parent's chicken in the respect of the analogy of the theory of P'ungsuchiri which is known as Feng Shui in China and geomancy in the western world, and to effect the defensive psychology of the living environment in the terrain inland. This village is the studying place, Suckchunjungsa as the lecturing and studying place for their following students within the Chunghadonchun, the studying Yougok village, and even the ritual place performing ancestral sacrifices and the first incoming ancestor's graves in the same geographical system. The house site of the first incoming resident is surrounded the countian and is located in the front of Backsulryount which is the main mountain through Moonsu-san in the branch mountain of Korean's mountain system. Backsulryoung which is to be seen as the white peak, is symbolized the head of a hen which is to relate to a mysterious turtle in the view of P'ungsuchiri. And the pavilion which is called Chungamjung is sited on the rock of a shape of turtle which is symbolized to live longer. In the section of the mountain and water, Lee Jung Hwan mentioned a living place near the mountain stream is the best residential area and a landscape which is composed by a stream between mountains make a pleasure spirit and a bright feeling and make a refined person. If one can reach in the graceful mountain make a pleasure split and a bright feeling and make a refined person. If one can reach in the graceful mountain half day away, this kind of place must be a best living residential area to live. But this village was structured all in one place. And one of the ideas tangibly reflected in traditional Korean society's view of life and nature is the seclusion based on the Taoism. This kind of a dreamy thoughts make a dream to keep the paradise in our ancestors' mind. This kind of utopia is Chunghadonchun which is structured 5 aspects from the utopian gate near the Samgaesuewon to the village. These 5aspects is expressed by some Confucian thoughts as a small cosmos individually. On the third aspects which is the center among these aspects, the Suckchunjungsa which was made a seclusion place to devoting himself to his studies with refined tastes. The word of Jiju-am, Gangpung-dae, Jaewol-dae and Biryoung-pock are all expressed to cultivate one's moral character and to seek the truth by the Confucius'theory through the nature.

• Journal of Digital Convergence
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• v.8 no.2
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• pp.103-114
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• 2010

People generally focus on the supply side when conducting a study on the movie industry. However, to understand the movie industry better, one needs to analyze both sides - the demand and supply of movies. This paper analyzes demand-side factors that have long been taken for granted in Korea's movie industry. The study used data for 1991~2008 on the following demand-factors : the average ticket prices, the number of working days and hours, the average personal income, the number of spectators for the two major professional sports, cable TV, the number of movies released each year and the number of movie screens. This study shows that ticket prices do not conform to the law of demand. According to the law of demand, increasing price leads to a decline in demand. However, in reality, the number of viewers went up along with ticket prices. The study found that demand for movies was correlated to income levels and leisure time. An increase in the number of leisure hours and income levels pushed up demand. Contrary to general belief, a growth in the availability of substitutes, such as professional sports(soccer and baseball), did not result in a fall in demand for movies. The audiences for both sports and movies grew simultaneously as the amount of leisure time increased. Contrary to the general expectations that more diversified genres of movies will draw larger audiences by satisfying different individual tastes, the diversification had little impact, but the number of movie screens was positively correlated with audience size. In sum, changes in ticket prices and the quantity of substitutes had little influence on demand in the movie industry. Rather, it was the supply side of the industry that induced demand.