• The Korean Journal of Community Living Science
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• v.24 no.4
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• pp.537-542
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• 2013

Deonjang has been developed as a fermented food in Korea. It produces a distinctive flavors and tastes during the fermentation process. The purpose of this study was to determine the quality characteristics of commercial deonjang certified for traditional foods. We investigated the amino nitrogen, sodium chloride(NaCl), total colony counts, coliforms, Bacillus cereus and isoflavone of 24 commercial deonjang samples certified for traditioinal foods. Deonjang showed wide ranges in amino nitrogen(105.76~318.93 mg%) and NaCl(12.53~16.51%). Survey distribution of microflora investigation in the total colony counts were detected in all 24 samples(100%), and the range is low $1.5{\times}10^6$ CFU/g, at the highest $2.5{\times}10^9$ CFU/g respectively. For the coliform, the following results were $0{\sim}5.0{\times}10^1$ CFU/g. B.cereus was detected in a total of four samples were $2.5{\times}10^3{\sim}3.3{\times}10^4$ CFU/g in the distribution. Daidzein of isoflavones showed the lowest at 86.7 ppm, 681.8 ppm range of the best shows and genistein as low as 0 to 50.0 ppm respectively. This research provided information for quality characteristics of commercial deonjang certified for traditional foods.

• The Journal of the Korea Contents Association
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• v.11 no.10
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• pp.434-448
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• 2011

In this study, an empirical analysis was carried out to determine the effect of tourism motivation for traditional indigenous foods experience tourism on expectation, community attachment and tourism satisfaction in festival event. The result is as follows. First, the effect of tourism motivation for foods experience tourism on expectation of tourism products in experience event showed that exchangeable, educational, aesthetic, derivative and adventurous attributes have a positive effect on expectation of tourism products. Second, the effect of tourism motivation for foods experience tourism on community attachment in experience event showed that exchangeable, educational, aesthetic and derivative attributes have a positive effect on community attachment. Finally, expectation of tourism products and community attachment had a statistically significant effect on community attachment and tourism satisfaction, and tourism satisfaction, respectively. That suggests that the development of various food tourism resources as the tourist value, which can get tourism resources of traditional foods through festival events, could not only introduce tourists to unique food culture, but add the pleasure of delicious food and tourism. Consequently, the preservation, inheritance and development of regional indigenous foods could increased local patriotism, and develop the related industry, maximizing economic effects.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.1-8
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• 2006

This project was undertaken to compare the Korea Food Standards Code, Food Additives Code and Codex Food Category System and to propose necessary measures to improve the regulatory system of food additives which are scientifically reasonable and harmonizable with international standards. Current food grouping and nomenclature in Korea were specifically compared with the Codex Food Category System and measures to solve any problems in connection with the use of additives in traditional foods were attempted. Among the food commodities in the Korea Foods Standards Code, 8 food groups including Korean confections, semisolid starchy syrups, bean curds and starch gels, edible oils and fats, tea beverages, seasoning foods, kimchi and salted vegetables, and ginseng products were chosen to propose some improvement measures to harmonize the classification, nomenclature, definition and use of additives with the Codex standards.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Korean Journal of Human Ecology
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• v.8 no.2
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• pp.373-385
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• 1999

The purpose of this study was to investigate the difference between generations in awareness and acceptance of the commercial Korean traditional foods. the survey was carried out through questionnaire and the subjects were 316 middle school students and 299 parents of the other students in the same schools. Five middle schools in Chongju, Chungbuk were included. The results were as follow: 1) Students showed higher awareness than adults for cooked rices and much lower for gruels except pumpkin gruel. Difference between generations was existed in the acceptance for Yuk-gae-jang rice, plain rice, abalone porridge, pollack gruel and pinenut gruel. 2) Among soups, students were more aware of seaweed soup and rib-broth than adults and adults were more aware of bone broth than students. Students showed higher acceptance than adults for seaweed soup, Yuk-gae-jang, Gom-tang and rib broth, whereas adults showed higher acceptance than students for pollack soup. 3) Most of one bowl meals were highly known by both students and adults without any specific generation differences. Students liked the best sauteed rice cake and they like sauteed rice cake and Japchae(sauteed noodle with mixed vegetables) much more than adults. 4) There was no generation difference in the awareness of grilled and pan fried foods Grilled and pan fried foods were favored more by students than adults except grilled laver which was highly favored by both groups. 5) Generation difference was appeared in the awareness of Kimchi and salt fermented fishes, especially salt fermented fishes were much more known by adults than students. And also the acceptance of adults were higher than that of students for the most Kimchi and salt fermented fishes.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.44-53
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• 2014

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners' experience of eating foods containing Deoduk was high at 'No' (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded 'Yes' to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said 'Yes' was 43.2%, 'No' was 5.4%, and 'I don't know' was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners' awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners' tastes for the globalization of Korean food.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.465-475
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• 2017

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.234-245
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• 2013

This study examined the cooking method in "Eumsikdimibang", "Gyuhapchongseo" and "Jusiksiui" over time. The Korean cook book, "Jusiksiui", published in the late 1800s, was mainly investigated. The results showed that"Jusiksiui" contained more than 99 foods. In particular, there were 49 side dishes, including five types of porridge three types of noodles, and four types of dumplings. Most food recipes in "Jusiksieu" are the same as those in "Gyuhapchongseo". Results of comparison between "Gyuhapchongseo" (1809) and "Jusiksiui" (late 1800's), Korea's significant archives of Korean recipes, showed that approximately 50 recipes out of 99 recipes were the same as those indicated by "Yeolgujatang" and "Seunggiactang" as hospitality foods and "Gochujang", "Jeupjang", and "Jeupjihi" as traditional paste foods. This indicates that recipes in "Gyuhapchongseo" were transcribed into those in "Jusiksiui". Thus, "Jusiksiui" is the archive that includes recipes that have been passed down from generation to generation in a traditional family and transcribed archive of "Gyuhapchongseo", which was widely read by midwives in the late 1800's.

• Journal of Food Hygiene and Safety
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• v.9 no.4
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• pp.221-228
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• 1994

The quantitative detection of ochratoxin A (OT-A) in the traditional fermented foods were investigated to develop the analytical procedures, Enzyme-Linked Immunosorbent Assay(ELISA) and Chemiluminescence Immunoassay(CIA). Products used were divided into two groups: the first was the home-made 13 Doenjang, 12 Kanjang, and 14 Gochujang; and the second the traditional commercial products, 17 Deonjang and 11 Kanjang, which collected throughout the country. The standard curve for the quantitative determination of OT-A showed that the sensitivities in ELISA and CIA were upto the level of 20 pg/assay, and that the OT-A recovery rates were appeared to be more than 90%. The residual OT-A in the home-made products were 7.1$\pm$3.7 ng/g for Deonjang, 2.1$\pm$4.1 ng/g Kanjang were found in the traditional commercial products. Residual OT-A in the home-made products was comparatively far less than that of the traditional commercial products. At heat stability test of OT-A in the traditional fermented foods was found to be stable even at 121$^{\circ}C$ for 120 min.

• The Journal of the Convergence on Culture Technology
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• v.5 no.4
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• pp.123-129
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• 2019

A total of 165 housewives in Seoul area were interviewed to survey the Salted Sea Foods. The aim of this study was to investigate the perceptions and preferences of 20s~50s housewives to salted sea foods. As to the recognition of salted sea foods, shrimp salted sea foods(100%)>anchovy sauce(97%)>canary sauce(91%)answered. Necessity of the Development plan of salted sea foods as to its importance 23%, regarded salted sea foods very important, while 44.8% and 6.1% not important. The Participants considered that we need to succeed and develop salted sea foods. We need to develop new recipes to increase the usage of salted sea foods.