• Culinary science and hospitality research
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• v.19 no.2
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• pp.93-110
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• 2013

The purpose of this study was to investigate the adaptation and preference for South Korean food among North Korean refugees. A survey was conducted on 220 North Korean refugees regarding general questions, adaptations, and preference on consuming dishes in South Korea. The results of the survey showed that the average difficulty degree scored with the adaptation to South Korean food was 3.06 points out of 5.00 points. The adaptation to Korean food was investigated as 'average' and some North Korean refugees had some difficulties in South Korean food. Some respondents described South Korean food as having very strong flavor that tastes more sweetened, seasoned, and spicy than North Korean food. The extended residency in South Korea allowed North Korean refugees to become more familiar with sweetened flavors. Most of them enjoy an oily and spicy taste more than South Koreans. North Korean refugees like Ssal bap, Naengmyeon, Doenjang-guk, Galbi-jjim, Bulgogi(beef, pork), Chaesobokkeum, Oi-saengchae, Chaeso-jeon, Baechu-kimchi, Saengsun-twigim, Soondae, pears, fruit juice, and spring water. North Korean refugees over the age of 30 years enjoy classic foods such as Japgokbap, Gimbap, Jumeokbap, Hwedeopbap, and Chobap. On the other hand, North Korean refugees less than 30 years old enjoy new foods like ramen and spaghetti.

• The Journal of the Korea Contents Association
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• v.20 no.2
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• pp.82-95
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• 2020

This study takes the identity and characteristics of public art in historical and cultural regions as the research object. Through the theoretical investigation and research on the public art of historical and cultural regions, six evaluation factors that shape spatial identity and characteristics were drawn: Environmental characteristics, public characteristics; Symbolic characteristics; Artistic characteristics;.Historical characteristics; Interactivity. The identity and characteristics of Taoxichuan public art in Jingdezhen was analyzed and evaluated. The results show that the " public art " of seven large chimneys is consistent with the historical structure of the industry. Among them, environmental, public characteristics, symbolic, artistic and historical characteristics of the Industria park have a high degree of preservation value and can be recognized as the historical landmark of the park. In the new public art, the artistic quality of public art, the environment, and the public characteristic of public art, are also at a moderate level, but it is comparatively weak. Public art recreated as an industrial heritage has formed an identity that can communicate spiritual sympathy to the public by forming a time-space communication between the public with historical relics and ceramic elements, and the new public art for local rehabilitation has given new artistic flavor to the city, but the new identity has not been shown.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.615-620
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• 2002

This study was conducted to elucidate the characteristics of soybean sprouts cultured in water containing germanium. In three varieties of Eunhakong, Seomoktae and Subaktae, the yields of germanium soybean sprout were 10~20% more than those of control soybean sprouts after 5 day-cultivation. The hypocotyl of germanium soybean sprouts was thicker than that of control soybean sprouts, but there were no significant differences in the length of hypocotyl and the thickness of cotyledon. Germanium soybean sprouts showed deeper green and yellow color than control soybean sprouts. In addition, the hardness exhibited strongly in germanium soybean sprouts, especially Seomoktae. In the sensory evaluation, germanium soybean sprouts were better than control soybean sprouts in appearance, taste, flavor and preference.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.463-472
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• 2003

This experiment was carried out to investigate the effect of fermented chitosan additive(FCA) as a probiotics in finishing pig. The levels of 0.2% and 0.5% of FCA powder was added to the regular feed. A total of 30 pigs were used to evaluate the growing performance. Those FCA supplemented feeds were supplied to the pigs at 17 weeks of age for 6 weeks. After slaughtering, 4 pigs of each treatment were used to compare the physico-chemical characteristics and sensory evaluation. Addition of 0.2% of FCA improved the average daily weight gain and feed efficiency. The pH of the FCA treated loin was slightly higher than control. The L*, a*, b* values of the treatment groups were generally low compared to control group. So the effect of FCA to meat color was expression of purplish red color. Juiciness of the pork shoulder treated with 0.5% FCA was significantly(p<0.05) higher than the other groups. Flavor and overall preference scores for bacon treated with 0.5% of FCA were significantly(p<0.05) higher than the other groups.

• Microbiology and Biotechnology Letters
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• v.26 no.1
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• pp.50-54
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• 1998

Ethyl caproate is one of the important flavor compounds produced during the brewing of rice wine. The rice wine yeast and koji were reported to produce the esterases which synthesize and also hydrolyze ethyl caproate. From the results of monitoring the esterase activities of rice wine yeast and koji, their roles for producing ethyl caproate during brewing were postulated. In case of rice wine yeast, the production of esterase synthesizing ethyl caproate was influenced by the substrate, caproate but that of esterase hydrolyzing ethyl caproate was promoted by ethyl caproate but inhibited by caproate. The production of esterases of koji were not influenced by the substrates for ethyl caproate production but influenced by the growth of koji. The maximum concentration of ethyl caproate produced by rice wine yeast was 0.4 ppm in this research but the production of ethyl caproate by koji was not detected under our experimental conditions. Considering the results of this research, ethyl caproate is not produced by the esterases of koji during brewing but produced by the esterases of rice wine yeast. The growth of rice wine yeast represses that of koji because of the high concentration of ethanol produced by rice wine yeast. The esterases of rice wine yeast may decide the production of ethyl caproate during brewing.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.311-315
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• 2008

This study compared the quality characteristics of sikhye (a traditional Korean sweet rice drink) samples prepared with $N_2$-circulated low-temperature dry malt (RM) and commercial malts. The amylase activities of the malts and the physiochemical (brix, reducing sugar, turbidity, color) and sensory qualities of the sikhye samples were examined. The results showed that RM had higher ${\alpha}$-amylase and ${\beta}$-amylase activities than the commercial malts. And the sikhye made with RM had higher sugar and reducing sugar contents as compared to the samples made with commercial malts. There were no significant differences in L-values between the groups; however, the RM sikhye showed lower a- and b-values. Finally, the sensory evaluation results indicated that RM sikhye received higher sweetness, color, flavor, and overall acceptability scores than the samples made with commercial malts.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1237-1243
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• 2003

As a newly emerging pasteurization method for improving the shelf-life of powdered ginseng, the corona discharge generated at high voltage conditions was examined for its effects on microbial pasteurization, physicochemical characterization, and sensory evaluation. The pasteurizing effects of corona discharge on total bacteria, yeast, molds, and coliforms increased with increasing voltage. However, corona discharge treatment of 5 kv/cm did not show significant effects of pasteurization on the yeast, molds, and coliforms. Treatment with 20 kv/cm reduced about 95% of the total bacteria $(6.14{\pm}0.04{\rightarrow}\;4.59{\pm}0.04$) and coliforms ($2.43{\pm}0.05{\rightarrow}\;1.00{\pm}0.05$) and 99% of the yeast and molds ($4.65{\pm}0.06{\rightarrow}\;2.73{\pm}0.06$). The proximate analysis, minerals, free sugars, crude saponin, and colors of the control ginseng and the ginseng treated with 20 kv/cm were not significantly different at p<0.05. Corona discharge of up to 20 kv/cm did not affect the proximate analysis, minerals, free sugars, crude saponin, and colors of the powdered ginseng. Sensory evaluation scores on color, flavor, taste and overall acceptability between the control ginseng and ginseng treated with 20 kv/cm corona discharge were not significantly different at p<0.05 level. Consequently, corona discharge treatment is thought to be a good alternative pasteurization method for improving the shelf-life of powdered ginseng due to its effective pasteurization, maintenance of nutrients and good sensory characteristics.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.865-870
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• 2012

This study was performed to investigate the effect of steamed garlic powder (SGP) on the quality characteristics of Jochung, saccharide by barley melt. Physicochemical properties and sensory quality were determined in Jochungs were prepared that 5% (SGP 5), 10% (SGP 10), 20% (SGP 20) and 30% (SGP 30) of SGP to sikhe for making jochung and hard boiled (W/W). Turbidity and viscosity of SGP added groups increased than control, significantly. The viscosity was $133{\pm}10^3$ cps in control group, it higher than SGP added groups ($140{\pm}11^3{\sim}272{\pm}2^3$ cps). The pH decreased with increasing SGP concentration. Reducing sugar was significantly higher in SGP added groups than control group, especially 30% SGP addition group in $44.66{\pm}0.26$ mg/100 g. HMF (Hydroxymethyl-furfural) content increased with increasing of SGP concentration, and 30% SGP addition group was higher in 48% than control group. In HPLC determination, free sugars content increased with amounts of SGP addition level. Fructose and glucose contents increased while maltose and raffinose contents decreased. Fructose content was $0.84{\pm}0.02$ mg/100g in control group but $1.36{\pm}0.03{\sim}1.62{\pm}0.01$ mg/100 g in SGP added groups. In the sensory evaluation, the color of Jochung decreased dose dependently with the SGP. Garlic flavor was significantly greater in SGP added groups compared to that of control group. The overall acceptability had not significantly difference among control, SGP 5 and 10 group. Preference was decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.857-866
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• 2005

This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.