• The Journal of the Convergence on Culture Technology
• /
• v.5 no.2
• /
• pp.271-278
• /
• 2019

Sochi Heo Ryeon (1808 ~ 1893), who was born in Jindo in the late Joseon Dynasty, is a master of three classes, caligography, painting.It is a representative painter who is called the founder of the Honam Paintings. He learned Confucianism, Buddhism, Taoism from choui and learned the basics of painting.He became a student of Kim Chung Hee as an introduction of choui. Since then, I have correctly understood the painting aesthetic that realizes the painting by the paintings and paintings of chusa. And he succeeded it in the art world of Honam. His life and artistic features are the wandering that lasted over 70, many work activities, and details the records habit of details of "Sochisillok". Sochi's paintings aimed at Namjong painting, expressing the simple and clear beauty of the free brush and the landscape painting of ye-hwang style. In addition, the peony was painted with bizarre rocks, expressing the lively beauty by changing the brush to be called 'Heo-peony'. And it fulfilled the desire for riches and honors and the taste of Sunbee at the same time, and it became a representative material of 'Unlimsanbang' after being passed on to the house. His naturalized style of painting and painting aesthetic have been influential to the art world in modern Korea until now, forming a painter 's vein for 200 years over 5 generations.

• Culinary science and hospitality research
• /
• v.19 no.4
• /
• pp.279-290
• /
• 2013

Cedrela sinensis is a Korean traditional wild herb that has special taste, aroma and red leaves. Only Korean and Chinese have been eating blanched Cedrela sinensis leaves. In this study, quality characteristics and antioxidant activity of Cedrela sinensis Jeonbyeong were compared and analyzed by pulverizing Cedrela sinensis leaves and subsequently adding by adjusting the amount of Cedrela sinensis powder. For analyzing the quality characteristics, the moisture content and pH of Jeonbyeong batter, specific volume, moisture content, color, texture profile analysis and sensory evaluations are measured. Total phenolic content showed $16.11{\pm}0.09$ mg GAE/100 g in the 12% Cedrela sinensis powder added group, which was the highest. DPPH free radical scavenging activity of Jeonbyeong indicated the highest score in the 12% Cedrela sinensis powder added group(p<0.001). While the pH(p<0.01) and moisture content(p<0.001) of batter and moisture content(p<0.01) of Jeonbyeong significantly decreased with increasing Cedrela sinensis powder content. Chromaticity measurement results of Jeonbyeong showed significantly decreased L value and b value chromaticity (p<0.001) and increased a value. Hardness significantly increased with increasing Cedrela sinensis powder content. In the sensory evaluations, 9% Cedrela sinensis powder added group ranked significantly higher than any other group in every section. From these results, we suggest that Cedrela sinensis leaves show remarkable antioxidant activity as a good ingredient for functional processed food.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.5
• /
• pp.779-790
• /
• 2015

The purpose of this study was to determine the awareness and preference relating to traditional food and yaksun food by university students majoring in culinary art and foodservice in the Daegu and Gyeongbuk area. This research carried out an investigation on 492 (male 257 and female 235) students. 'Awareness of traditional food' was gained through school education in male students (37.4%) and female students (46.7%). For 'the most-favored traditional food', 260 (male 138 and female 122) students most often responded galbijjim, followed by bibimbap, bulgogi, and kimchi. For 'the part that requires the attention most in improving traditional food', variety of taste received the highest votes by 109 male students (42.4%) and 98 female students (41.7%). For 'awareness for yaksun food', the most popular paths were TV, newspaper and the Internet in 123 male students (47.9%) and 139 female students (59.1%), where as 97 students answered school education (19.7%). For 'the part that requires the attention most in developing yaksun food', variety of taste received the highest votes by 103 male students (43.8%) and 106 female students (41.2%), which was the same result for the development of traditional food. For 'awareness on the possibility of popularization of traditional and yaksun food', needs for food development received the highest score of 3.99 (male 3.99 and female 3.99) by 5-point Likert measurement. In conclusion, high awareness levels of health, traditional food, and yaksun food in university students in Daegu and Gyeongbuk majoring in food-service will contribute to a healthy food culture. Further, this research will have a large impact on development of various convenience foods in the food-service industry as well as home.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.171-179
• /
• 2010

The objectives of this study were to investigate the antioxidative activity of crackers made with a guava(Psidium guajava Linn.) leaf extract harvested in Korea. Guava leaf extraction using boiling water showed significantly higher antioxidative activities than extracting using 70% ethanol based on the higher total phenolic contents, FRAP, and ABTS assays(p<0.05). The crackers containing 1% guava leaf extract, and 0.075% BHT were stored at $63^{\circ}C$ for 7 days for the Schaal oven test, and the oxidative stability(AV, POV), antioxidative activity(DPPH, FRAP, ABTS assay), and sensory evaluation were compared. The crackers containing 1% guava leaf extract were found to have a higher oxidative stability than the control due to a lower acid value and peroxide value after 7 days of storage. The antioxidative activities of the crackers containing 1% guava leaf extract was the highest after 7 days as determined in the DPPH and ABTS assay, and was lower than crackers containing 0.075% BHT after 4 days as assessed by the FRAP assay. In the sensory evaluation, the crackers containing the 1% guava leaf extract had the highest scores in terms of taste, texture, and overall palatability than others at increasing storage time. As a result, the addition of 1% guava leaf extract harvested in Korea increased the antioxidative effect as well as the sensory acceptability of crackers.

• Korean Journal of Community Nutrition
• /
• v.22 no.3
• /
• pp.228-237
• /
• 2017

Objectives: The purpose of this study was to investigate the smoking status among adult workers, and current status of sugar intake. Methods: The survey included 500 men working in Gyeonggi-do from October to November in 2016. Questionnaire items covered their age, working status, smoking status, eating habits, eating behaviors, snack consumption status, habits and behaviors related to sugar intake. All data were analyzed by SPSS program (Ver. 23) and descriptive statistics was performed; a t-test, ${\chi}^2$ test, One-way ANOVA and Scheffe test were used for post-hoc test. Results: The study results showed that eating habits and behaviors of non-smokers were better than those of smokers. The frequency of daily snack consumption was the highest in smokers compared to and non-smokers. The smokers' favorite taste after smoking was 'Sweet'. The average score of sugar-related nutrition knowledge was higher in non-smokers compared to smokers. Non-smokers had better recognition of 'sugar reduction', and smokers were more likely to eat sweet foods, respectively. On the other hand, non-smokers could observe that they were trying to control themselves for health reasons. According to the results of the study, non-smokers showed better eating habits and dietary habits and consumed less sugar. Also, it was found that non-smokers tried to drink more water than beverages and refrain from eating sweets to reduce their sugar intake. Further, the most of the bread, coffee and beverages were also consumed at a lower frequency by non-smokers compared to smokers. Conclusions: This study results showed that smoking and sugar consumption were closely related. Therefore, adult workers should actively promote and learn so that they can maintain healthy and suitable dietary habits through reduction of sugar consumption.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.1
• /
• pp.1-9
• /
• 2014

This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter's color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at $259.52{\mu}{\ell}/mg$, $0.44{\pm}0.01$, $15.29{\pm}0.04mg$ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1792-1798
• /
• 2013

Cedrela sinensis is a Korean traditional wild herb that has a special taste and aroma. This study is conducted to investigate the effect of Cedrela sinensis powder on the antioxidant activity and the quality characteristics of Maejakgwa (Korean traditional cookie). Maejakgwa was prepared with different amounts of Cedrela sinensis powder (in ratios of 0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in Cedrela sinensis powder and Maejakgwa. For analyzing the quality characteristics, the bulk density and pH of the dough, moisture contents, volume, color, texture profile analysis, and sensory evaluations were measured. The bulk density, moisture contents, volume, total phenol contents and DPPH free radical scavenging activity of Maejakgwa significantly increased with increasing Cedrela sinensis powder (P<0.001), while the pH of the dough, L values and b values of Maejakgwa significantly decreased with increasing Cedrela sinensis powder content (P<0.001). The consumer acceptability score for 10% Cedrela sinensis Maejakgwa ranked significantly higher (P<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. From these results, we suggest that Cedrela sinensis is a good ingredient for increasing the consumer acceptability and functionality of Maejakgwa.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.4
• /
• pp.363-369
• /
• 2004

Three different doengjang(fermented soybean paste) were prepared by using B. subtilis SS103 with high angiotensin converting enzyme(ACE) inhibitory activity, Asp. oryzae and mixed culture of two organisms, respectively. Quality characteristics and the inhibitory activity were compared. $\beta$-Amylase activity rapidly increased during 30 days of fermentation, but lower activity was found in doenjang prepared with B. subtilis. However, $\alpha$-Galactosidase activity decreased for 15 days of fermentation and little activity was observed after that fermentation period. Protease production tended to increase during the fermentation. High protease activity was found only in doengjang prepared with Asp. oryzae, but the doengjang prepared with B. subtilis SS103 showed very low activity. Total isoflavone content at 90 day fermentation was the highest in doengjang prepared with mixture of Asp. oryzae and B. subtilis. ACE inhibitory activity increased during the fermentation period. The highest activity was found in doengjang made with mixture of Asp. oryzae and B. subtilis. Sensory evaluation on doengjang itself and its soup indicated that doengjang made with mixture of Asp. oryzae and B. subtilis showed higher acceptability on taste, flavor and color than those prepared with only Asp. oryzae or B. subtilis, respectively.

• Journal of the Korean Institute of Traditional Landscape Architecture
• /
• v.35 no.2
• /
• pp.15-25
• /
• 2017

The objective of this study is to investigate the value of rock Korean chessboards as a corroborative evidence that go, the play culture naturalized from the past, was also performed under the pavilion of the mountain stream, and the old tree. This study executes analysis on the location and form of rock Korean chessboards, physical environment such as the position of surrounding space, the origin of the nomination, surrounding landscape, and historical significance through the research analysis of comprehensive present conditions, and highlights the position types, landscape significance, and preservation value of the rock Korean chessboards of Korea from diverse angles. The result is as follows. 1. The styles of Korean chess (將棋), which identically propagated in the representative countries of Eastern culture, Korea, China, and Japan, and modified in accordance with each country's idea and native tendency, were organized, and confirmed the Korean Go as a naturalized native culture. 2. Out of 15 rock Korean chessboards confirmed through this study, 9 (60%) were categorized as rock Korean chessboards, and 6 (40%) were categorized as stone Korean chessboards. Also, the average size of the go boards were $51cm{\times}46.6cm$, which demonstrated not much difference with present day universal go boards. The Pearson correlation coefficient between bed rock and go boards were 0.647, demonstrating a relatively high correlation; the research subject of rock go boards have been constructed in consideration of rationality, convenience, and the value of promotion of public welfare. 3. The results of analysis of location patterns of rock Korean chessboard showed that villages (87%), mooring (73%), plains (60%) and mountains (47%). The most frequent location pattern is mooring and village, and these two factors played the most important role in determining the location of the rock Korean chessboard.

• (The) Research of the performance art and culture
• /
• no.22
• /
• pp.371-411
• /
• 2011

In the twenty first century of rapid cultural change performing art requires new mode of expression based on imaginative power and creativity as well as establishing its own identity. The modern technological environment support this with advanced technology and bring about the expansion of reason from new experience. The introduction of digital media on artistic expression in particular, expands the physical ability of human body which is the main subject of performing art. A virtual body from digital technology is freed from physical boundaries and goes over space and time. It also suggests the possibility of new mode of communication with audience. This study aims at examining the subject of performing art and its digitalized movement focusing on EveR, the world's first professional robot actor. The robot actor which came on stage according to the new expression medium, a digital body, stands in need not only of technological value but also of cultural and artistic application for expression in art. In this endeavor to meet the demand, this study examines the development process and function of 'EveR' the robot actor. Also it searches into the performance of Ever which replaced human being as well as the historical significance of the title:the world's first. To be more specific, there is a example research on two performances:a pansori play "EveR is simply stunning(2009)" and children's play "The Robot Princess and Seven Dwarfs(2009)." Through this example research, it is enabled to anticipate the influence of robot actors on performing arts and to search for the better way of them to evolve. Furthermore, it aims at finding ways to create high value through promoting robot actors to be familiar to the public as well as supporting them to become active cultural contents. The performance with robotic technology is one of the artistic experiment that may cause the change of the future of performing art by actualizing technological imagination together with human body and machinery. As a consequence, it is expected that the meeting of performing art and robotic technology gives positive influence on activating performing art as one of the integrated cultural phenomenon which satisfies the taste of modern era. Moreover, this study may also be the beginning of the expansion of performing art to stretch to diverse field.