• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.1
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• pp.89-94
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• 1999

The inorganic compositions of traditional lye, and lyes prepared from the stalks of five different agricultural products: beans, wheat, barley, buckwheat and red peppers, were analyzed. Traditional lye was composed mainly of a weak alkaline salt, potassium carbonate as the major component and neutral salts, potassium chloride and potassium sulfate as minor components. The ash and lye contents of buckwheat have significantly higher then those of the rest agricultgural products. Bean and red pepper stalks lyes were composed mainly of potassium carbonate, similar to the composition of traditional lye, but also contained potassium chloride or sulfate. In contrast, postassium chloride was the major component of wheat and barley stalk lye.

• Food Science and Industry
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• v.53 no.2
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• pp.148-165
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• 2020

At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

• Fashion & Textile Research Journal
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• v.19 no.2
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• pp.134-139
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• 2017

This study proposes 3D printed shoe designs with patterns made by reinterpreting traditional Korean muntin patterns as customized designs that are unique to individual consumers and different from existing products. In the fashion industry, shoes with diverse designs grafted with 3D printing technology have been introduced. Artistic 3D printed shoes showcase the unique designs of designers. Functional and practical 3D printed shoes that can be worn during daily activities and during exercise have been actively developed. Traditional Korean pattern designs are also being recreated into designs reflecting the aesthetic sense of modern times with our own identity. The uniqueness of the traditional muntin patterns in geometric shapes, such as intersections of lines, rectangles, and octagons, are expressed in shoe designs with modern aesthetic senses by utilizing the traditional patterns that conform well to the modern geometric beauty of forms. This study was intended to develop 3D shoe designs that reinterpreted the motif of muntin patterns from among traditional Korean geometric patterns with a modern aesthetic sense. The octagonal patterns that express the scenery of spring can be seen through the muntins in traditional Korean-style houses were designed on the heels of shoes. Utilizing the Rhino CAD program and ProJet 660 Pro 3D printer, shoes were designed and printed. The processes for making shoes using 3D printing technology proposed in this study are significant because they represent the creation of designs in a new area. The results of this study might help in the development of 3D printed fashion products.

• Journal of Society of Preventive Korean Medicine
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• v.5 no.1
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• pp.57-75
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• 2001

This study was conducted to improve the current regulation guidelines for developing traditional Korean medicines with effectiveness and productivity, in order to cope with the upcoming ICH on specifications on oriental herbal drugs. Also, major purposes of this study are to motivate R&D and to pioneer foreign markets for domestic herbal drug companies. First, after examining concepts of traditional Korean medicines and comparing the numbers and differentiation of herbal drugs registered on Pharmacopeia among Korea, China, and Japan, the current new drug development requirements for traditional Korean medicines were reviewed in detail, followed by comparison of foreign regulation systems including USA, EU, China, and Japan. Second, empirical cases on failure of development for new traditional Korean medicines under the current regulation system in the domestic companies including Dong-A, Kwangdong, and Samchondang, were collected and analyzed. As a result, hanbangsaengyak, the new category for traditional Korean medicines was newly developed on the basis of scientification of data between saengyak and hanyak, from the perspectives of harmonization between oriental medicine and western medicine and of balance between food and drug, in terms of industrialization, publicity, modernization, and effectiveness of administration. In addition, the new regulation requirements for the new hanbangsaengyak preparations were discussed by establishing principles of reinforcing preclinical test and of simplifying clinical trials in Korea. Finally, the further researches to articulate the complete specifications for pre-clinical and clinical requirements for traditional Korean medicines were strongly suggested.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.619-629
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• 2004

This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulogi>Galbi>Samgyetang;however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi>Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as 'hot and pungent' and 'spicy' by foreign visitors, but 'hot and pungent', 'non-greasy' and 'salty' by foreign residents. In choosing a restaurant, 'quality of food' was most important among foreigners, but 'proper price' was considered more significant than 'sanitation and cleanness' by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with 'foods' and 'sanitation' were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to 'eating environment' and 'employees' more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except 'additional free side dishes' and 'communications'.

• Food Industry And Nutrition
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• v.11 no.1
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• pp.19-26
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• 2006

• Food Industry And Nutrition
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• v.4 no.1
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• pp.9-12
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• 1999

The effect on the promotion of health by the proper drinking of traditional alcohols was presented. It was proved t fat proper extents of drinking reduce lethal rate and improve physical body condition. The anti- carcinogenic effect of traditional wine from K company was also revised. The destination of traditional wine approached by the use of unprecooked method was also suggested as one of various models which produce excellent products. The diversity for a future survival should be acquired by sterilized Takju, various traditional wines, Liquors, and Soju of wine remainder. The operation of traditional alcoholic museum was also revised.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1447-1458
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• 2009

Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.4
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• pp.28-34
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• 2001

Korea traditional handmade paper, Hanji, has been known for more than thousand years for its high strength, high whiteness, high gloss, good ink reception and long lasting quality. Main component fiber of the Hanji is called 'Dak', which is the bast fiber of the Korea paper mulberry ($\textit{Broussonetia kazinoki}$). Dak has long fiber length, and high cellulose DP, if processed properly. The quality of Hanji is partly from the superior quality of Dak over wood fiber, and partly from the traditional papermaking process. The traditional papermaking process includes pulping, bleaching, refining, use of natural polymer, and sheet making process. Every traditional process has its special role. Comparisons between the modern papermaking technology and the traditional process were made in this study. The traditional process effectively protected cellulose DP in pulping and bleaching process, protected fiber length in refining process, and developed the high strength in the sheet forming process over the modern papermaking process.

• The Korea Journal of Herbology
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• v.30 no.4
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• pp.121-128
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• 2015

Objectives : Ojeok-san (OJS), an oriental herbal formula, has been used in Asian countries including Korea, China and Japan to treat the common cold and illnesses including fatigue and gastrointestinal disorders. The purpose of this study was to examine the anti-obesity effect and molecular mechanism of OJS, on adipogenesis in 3T3-L1 cells. Also, the effects of OJS in obese mice fed a high-fat diet on adiposity were examined.Methods : Preferentially, we analyzed the component of OJS and measured the stability of its component in OJS according to study periods using high performance liquid chromatography (HPLC). In vitro, 3T3-L1 cells were treated with OJS (50 to 200 μg/mL) during differentiation for 8 days. The accumulation of lipid droplets was determined by Oil Red O staining. The expressions of genes related to adipogenesis were measured by RT-PCR and Western blot analyses. For anti-obesty effect in vivo, we experimented for 8 weeks with four group (normal diet (CON), high-fat diet (HF), high-fat diet with OJS (HF+OJS) and high-fat diet with Bang-pung-tong-sung-san (HF+BTS) in comparison group HF+OJS).Results : OJS showed inhibitory activity on adipocyte differentiation at 3T3-L1 preadipocytes without affect cell toxicity as assessed by measuring fat accumulation and adipogenesis. In addition, OJS significantly reduced the expression levels of several adipocyte marker genes including proliferator activated receptor-γ(PPAR-γ) and CCAAT/enhancer-binding protein-α(C/EBP-α). Also OJS-administered mice showed significant inhibitory of body weights and abdominal adipose tissue weights.Conclusions : This study showed that traditional medicine OJS has an anti-obesity effect in vitro and in vivo. Thus, OJS could be developed as a supplement for reduction of body weight gain induced by an obesity.