• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.379-395
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• 2003

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.338-352
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• 1999

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.391-396
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• 2001

Effects of substitution of stevioside and maltitol with sugar on the quality characteristics of pound cake and butter cooky were investigated. Pound cakes increased in baking loss rates and decreased in water contents with substitution of sugar by stevioside and malitol. The yellow values of interior of pound cakes, and the lightness and yellow values of surface of butter cookies significantly decreased with substitution of sugar by stevioside and maltitol. Most of texture parameters such as hardness, chewiness, springiness, cohesiveness and gumminess of pound cakes, and hardness and brittleness of butter cookies also decreased with substitution sugar by stevioside and maltitol. In sensory evaluation, texture and appearances of pound cakes containing stevioside and maltitol were positively different compared to that of sugar control. However, butter cookies containing stevioside and maltitol were negatively different in texture and positively different In appearance compared to that of sugar control. Taste, flavor, sweetness and overall acceptability of pound cakes and butter cookies were not different between sugar and stevioside group. In conclusion, textures and appearances of pound cakes might be improvable without affection on other characteristics, and butter cookies were almost the same as the results of Pound cakes except deterioration of appearance, when sugar were substituted with stevioside and maltitol.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.536-541
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• 2008

In order to determine the effects of strawberry powder on the baking quality of cakes, yellow layer cakes were prepared with four freeze-dried strawberry powders substitutes, at levels of 0%, 1%, 2%, 3%, 4% and 5%. Then, the physical properties, baking properties and sensory characteristics of the finished cakes were assessed. The cakes were stored for 6 days at $22^{\circ}C$ and the change in hardness during storage was evaluated. The Viscosity of the doughs, as well as the specific gravity, increased as the amount of strawberry powder in the flour increased. The volume indices of the strawberry powder cakes were less than that of control, but the other indices did not differ from those of the controls. The crust color of the strawberry cakes evidenced a reduction in L. a and b values. The crumb color also evidenced a reduction in the L and b values, but the a values increased. Sensory characteristics were evaluated by 60 students from the Dept. of Food and Biotechnology. Crust color, crumb color, moistness, softness, taste and overall acceptance were measured via a 5-scale acceptance test. The crust color of cakes containing more than 3% strawberry powders and the crumb color of all strawberry cakes evidenced lower scores than the controls. Cakes containing 5% strawberry powders were least acceptable in terms of overall characteristics. Although cakes prepared with flour containing up to 4% strawberry powder were less acceptable than the controls, general sensory scores ranged in an average${\sim}$like range. The incorporation of strawberry power into cakes was shown to increase the overall hardness.

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.321-333
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• 1986

This study was designed to establish Korean food culture by analizing in sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi-dynasty. Korean rice cakes were classified into 13 groups in this study; mesirudock 15, chasirudock 12, hapbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, julbyung 5, gapibyung 1, hwajun 1, sanbyung 1 etc. all of 53 different kinds of Korean rice cakes. Food materials were highly milled rice, milled glutinous rice, small red beans, soybeans, chestnuts, jujube, pinenuts, jinkgonut, powder of shingamcho, manna lichen, laver, cinnamon, starch, mugwore, honey, sesamoil, pepper, wine, natural red color, natural yellow color etc.

• Korean Journal of Environmental Biology
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• v.21 no.4
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• pp.377-383
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• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

• The Korea Journal of Herbology
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• v.20 no.2
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• pp.181-191
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• 2005

Objectives : This research examined about dietary therapy on the constipation based on the literary findings, for clinical treatment and prevention of the constipation. Methods : This Research examined on histories, compositions, applications, and effects of the constipation on about 100 cases of dietary therapy of the constipation from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. Conclusion : Though dietary therapy for the constipation is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the constipation.

• Journal of Pharmacopuncture
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• v.9 no.2
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• pp.155-166
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• 2006

Objectives : This research examined about dietary therapy on the diarrhea based on the literary findings, for clinical treatment and prevention of the diarrhea. Methods : This Research examined on histories, compositions, applications, and effects of the diarrhea on about 100 cases of dietary therapy of the diarrhea from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. Conclusion : Though dietary therapy for the diarrhea is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the diarrhea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.3
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• pp.115-120
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• 1974

Secondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds of man and animals. Nitrosamines are formed when both secondary amines and nitrite are present. The nitrites are occurred naturally in vegetables, fruits and many others, and frequently used in fish product as a color fixative or a preservative. In this paper, to know the formation of nitrosamines in fish meat, the changes of dimethylamine (DMA) content during the heat treatment such as drying, roasting and fish cake processing are discussed. The results showed that generally DMA increased considerably during heat processing. During drying, DMA in cuttle fish increased 16 times higher, while in Alaska pollack doubled than the fresh. In the roasted mackerel, the DMA content appeared 6 times higher than the fresh, while 9 times higher in canning. In fish cake from yellow corvenia, DMA increased 4 times higher than the fresh. On the contrary diethylamine and diphenylamine were not found in this experiment.