• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2001.10b
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• pp.54-55
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1177-1185
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• 2003

The contents of organic acids in traditional and modified fermented foods were compared, and propionic acid produced during fermentation was investigated. Organic acids in traditional and modified soy sauces were lactic acid, acetic acid, citric acid, formic acid, succinic acid and oxalic acid while propionic acid was found in traditional soy sauces only. Similarly, lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid and propionic acid were found in traditional and modified soy paste. The organic acids in traditional and modified kochujang were citric acid, acetic acid, formic acid, lactic acid, malic acid, oxalic acid and succinic acid while propionic acid was not found in modified kochujang. The major organic acid in persimmon and commercial (fermented) vinegars was acetic acid. Propionic acid was uniquely found in persimmon vinegars. Also, content of tannic acid in persimmon vinegars was 366.9 ∼ 909.8 mg%.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.39-58
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• 2011

This study aimed to investigate recognition and satisfaction toward Korean herbal foods according to dietary lifestyle as well as the actual status of using ingredients for Korean herbal foods while looking for methods to improve use. The general characteristics of the respondents included relations with foods such as learning or working on them, and the correlations with the examined items were analyzed by grouping according to dietary lifestyle. Five significant dietary lifestyle groups were derived by analyzing the groups using the factor scores from the analysis. Recognition of Korean herbal foods was higher with older respondents and more cooking experience. Regarding experience related to Korean herbal foods, the housewives showed higher satisfaction when the ingredients of foods were bought and cooked. And satisfaction with price differed significantly by dietary lifestyle. With regard to experience of using ready-to-cook or ready-to-eat products, the groups with more cooking experience indicated relatively lower satisfaction with the taste of such products. When visiting restaurants, the groups with less cooking experience showed higher satisfaction with taste and nutritional values. Regarding the actual status of using ingredients for Korean herbal foods, most of the respondents answered that hygiene and quality management, distribution and marketing, and the promotion of ingredients are all essential.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.155-167
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• 1996

This study presents a sociocultural study of 'traditional' as well as contemporary dietary construtions among Seoulites. It also represents the first interdisciplinary study of food between nutritional science and anthropology in Korea. This study was performed a case study based on in- depth interviews with those who were born around the Japanese occupation period and raised in Seoul experiencing radical social changes modern Korean history. The participants were mostly in their late sixties and very knowledgeable of 'traditional' foods of Seoul and the ways they were made and consumed. This interview data show the historicity of foods were used and understood differently in past and represented different understandings of, for instances, 'nature' and 'culture' of Seoulites. This study not only provides new approaches to food study but also identifies the common ground on which an interdisciplinary study of food between nutritionists and anthropologists can develop.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.367-373
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• 2005

The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis, ${\chi}^2-test$, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.

• Journal of Environmental Science International
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• v.22 no.7
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• pp.855-862
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• 2013

Although antioxidant activities of Korean traditional fermented foods were reported by many researchers, study on antioxidant activity of microorganism originated from Korean traditional fermented foods was little. Therefore, we improved condition for antioxidant production by a bacterium isolated from home-made Chungkookjang. We selected a bacterial strain, which showed the highest antioxidative activity, from Chungkookjang and then named GJ. The selected GJ strain was identified as Bacillus methylotrophicus by alignment data of 16S rRNA gene nucleotide sequences. Improved medium compositions for DPPH radical scavenging activity were 0.25% sucrose, 1% peptone, 0.01% $MgSO_4{\cdot}7H_2O$ and initial pH 6.5, respectively. Optimal culture conditions were $30^{\circ}C$, 200 rpm and 4% inoculum volume, respectively. In improved conditions, DPPH radical scavenging activity of GJ reached to 91% in a short time. The strain GJ also possessed ACE inhibition and other antioxidative activities; ACE inhibition activity (49.4%), ABTS radical scavenging activity (99.8%), metal chelating activity (67.9%), SOD-like activity (36.5%) and reducing power ($A_{700}$ = 5.982) were observed, respectively. Therefore, our results suggest that B. methylotrophicus GJ strain may be potential candidate for functional foods, cosmetic products for anti-aging and medicine for diseases caused by oxidative stress.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.243-250
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• 2008

This study examined the quality characteristics of soybean pastes that were prepared using different ratios of whole soybean meju inoculated with three different types of microbial strains. The five samples were prepared with meju inoculated with Aspergillus oryzae KFRI 995, Bacillus subtilis F4005, mixture with A. oryzae KFRI 995 and B. subtilis F2315, mixture with A. oryzae KFRI 995 and B. subtilis F4005, and mixture using all three strains, respectively. Over two months of fermentation, pH gradually decreased, whereas total acidity increased. And across samples and fermentation periods, there were no considerable changes in moisture or crude protein. In all five samples, amino-type nitrogen levels increased approximately 2- to 3-fold as compared to initial levels; the sample inoculated with A. oryzae KFRI 995 showed the highest level (205.2 mg%) of amino-type nitrogen. Throughout fermentation, the five samples displayed differences in their reducing sugar levels according to the inoculated microorganisms. The lowest level of lightness and highest level of redness occurred in the sample inoculated with B. subtilis F2315 showed a lowest level in lightness and a highest level of redness, indicating a strong browning reaction. Finally, the samples inoculated with A. oryzae KFRI 995 and B. subtilis F4005, respectively, showed had similarly high preference scores as compared to the other samples.

• Agribusiness and Information Management
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• v.10 no.1
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• pp.16-25
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• 2018

Fig is a fruit of which the flesh is very sweet, and it is a tree which has been grown for fruit in Korea since long time ago. However, since the flesh of fig tends to be easily softened, commercial cultivation of this fruit began later than that of other fruit trees grown for profit, however, the cultivation and demand of fig tend to be increased steadily due to the development of technology for storage and distribution since the 2000s. In addition, as the domestic dining culture is getting diversified, the dishes cooked by using fig as a food material are introduced through diverse foods including dessert, and it is possible to intake fig in diverse ways, but not through the traditional processed food. Therefore, it is necessary to establish a measure of expanding the consumption of fig as a processed food, and it will be possible to overcome the limitation of short storage period, while securing the competitiveness of the fig industry. In this research, we have studied the history of domestic fig cultivation, current status of it and status of processed foods through related documents and materials, and the characteristics of the consumers who purchase figs. Fig is a traditional fruit, however, we could find out the fact that the consumers tend not to recognize it as a traditional one. Therefore, if we could add fig to various processed foods utilizing its sweet taste, rather than increasing the consumption of fresh fruits, it may increase the consumption of it.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.733-741
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• 2021

Jeju island is the largest island of South Korea, and has a relatively warm climate due to its geographical characteristics. These features have fostered development of various fermented foods distinct to Jeju island. Therefore, the functional activity of the lactic acid bacteria (LAB) isolated from the Jeju region's traditional fermented foods, including Kimchi and Jeotgal was characterized in this study. Fifteen strains were isolated from 6 types of fermented food. These strains include Enterococcus spp., Lactoplantibacillus spp., and Weisella spp. Several experiments were carried out to assess functional characteristics including acid resistance, bile resistance, hemolysis, DPPH and ABTS radical scavenging activity, and cholesterol-lowering activity. Three isolated strains (J-4, J-6 and J-10) exhibited high acid resistance, while the other 3 isolates (J-1, J-4 and J-6) showed high bile salt resistance. The strains displayed varied DPPH and ABTS radical scavenging activity: 71.14-86.42% among the first 3 strains, and 50.11-75.11% among the remaining 3 strains. Cholesterol-lowering activities were in the range 15.74-82.90% for all isolated strains. In conclusion, these studies suggest that isolated LAB strains from Jeju island traditional fermented foods possess the potential for broader application in the food industry.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.444-452
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• 2004

The purpose of this study was to investigate the perception and preference of the general public about Korean traditional rice cakes. Self-administered questionnaires were collected from 511 residents in Seoul and its vicinities. Data was analysed by t-test and one-way ANOVA. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kind of Korean traditional rice cake according to gender and age. Injulmi, Yaksik, Songpyun, Baiksulgi and Garaeduk are highly preferred Korean traditional rice cakes, whereas Suktanbyung, Dootupduk, Soemuriduk and Daechoodanja are poorly considered among the general public.