• Korean Journal of Human Ecology
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• v.8 no.2
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• pp.363-372
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• 1999

The purpose of this study was to investigate the difference between generations in utilization and preference of the commercial Korean traditional foods. Results showed that middle school student tried the commercial Korean traditional foods more frequently than adult. While students tried soup, broth and one-bowl dish most frequently and favored grilled and pan fried foods, adults tried most frequently and liked best Kimchi, salt-fermented fish and beverages. The reason why the commercial Korean traditional foods were favored was the taste by student and time-saving by adult. As for the reasons why they disliked the commercial Korean traditional foods, both groups answered that they were not beneficial for health. To increase the consumption of the commercial Korean traditional foods students required then to be improved into better taste and adults into better sanitariness. There was difference between two generations in utilization and preference for some commercial Korean traditional foods surveyed.

• Toxicological Research
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• v.31 no.3
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.8-19
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• 2015

"Sujeonggwa" is a traditional korean beverage made from dried persimmon, cinnamon, and ginger and is often garnished with pine nuts. The purpose of this study was to investigate changes in the ingredients, recipes, and processing of "sujeonggwa" in Korean cookbooks published since 1400. The name sujeonggwa is derived from jeonggwa. In the early 1600s, sujeonggwa was used in ancestral rites and as a reception beverage, although we don't know its cooking method. According to the literature of the early 1800s, sujeonggwa was made from various fruit ingredients such as pear and yuzu. But since the late 1800s, it has been mostly made from dried persimmon based on ginger and cinnamon boiled with water. Garyeon-sujeonggwa is made with lotus leaf while japkwa-sujeonggwa is made with pear and yuzu. Japkwa-sujeonggwa is similar to hwachae in terms of ingredients and cooking method.

• Journal of the Korean housing association
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• v.8 no.3
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• pp.187-196
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• 1997

This characteristics of stall keepers depend on items they treat and their main customers as follows. 1) The stall keepers around residential areas and traditional markets treat necessities such as vegitables. fishes. fruits, etc. Their main customers are regularly visiting housewives. 2) The stall keepers around CBD. mainstreet and amusement areas mainly treat alchoholic beverages and micellenious goods. Their marker areas are relatively wide. 3) The stall keepers want their business to be socially accepted as legal. Residents do not want to see illegal stall keepers around their residence even though they are frequent users of the stall keepers.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.90-107
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• 2012

This research has been conducted to discover the consumer's behavior in the purchase and consumption of korean alcoholic beverages. The intent of these works are to contribute to the growth of the traditional alcoholic beverages markets by giving necessary data for the marketing strategies and the development of favorite beverage to meet the consumer's tastes. The surveys have been conducted against a group of people ranging from their 20's to 60's randomly picked from seoul. The duration of the surveys was from August 1st to September 30th, 2010. We also examined the relationship between the selection attributes of traditional liquor and purchase satisfaction by consumer's life-styles. SPSS 18.0 statistical package was used to process data. Frequency analysis, factor analysis, a reliability test, K-means cluster analysis, one-way ANOVA and multiple regression were executed. As a result, through factor analysis and cluster analysis, authors identified 6 factors in the selection attributes of traditional liquor(characteristics, taste & fragrance, popularity, design, harmony, interest), 4 consumer groups(expert, fan, beginner, indifference), 4 consuming lifestyles(social oriented consuming style, maniac consuming style, pursuit of knowledge consuming style, outsider consuming style). Among the selection attributes of traditional liquor, taste & fragrance and popularity had effects on purchase satisfaction.

• Korean Journal of Community Nutrition
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• v.29 no.1
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• pp.51-64
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• 2024

Objectives: This study examined the association between ultra-processed food (UPF) consumption and chronic diseases in elderly Koreans. Methods: Data from the 2019-2021 Korea National Health and Nutrition Examination Survey were analyzed. Dietary intake and UPF consumption were assessed using the NOVA food classification based on 24-hour recall data from 3,790 participants (aged 65+ years). Participants were divided into 4 groups based on the quartile of energy intake from UPFs. Regions were classified as urban or rural. Multivariable logistic regression was employed to estimate the adjusted odds ratios (AORs) with 95% confidence intervals (CIs) after controlling for potential confounders. Results: Among the participants, 71.3% resided in urban and 28.7% in rural areas. Compared to the urban elderly, rural participants tended to be older, have lower education and income levels, be more likely to live in single-person households, and have a higher smoking rate (P < 0.05). Urban elderly consumed more UPFs daily (146.1 g) compared to rural residents (126.6 g; P < 0.05). "Sugar-sweetened beverages" were the most consumed category in both regions. "Sweetened milk and its products" and "traditional sauces" were prominent in urban areas, while rural elderly consumed more "traditional sauces" and "distilled alcoholic beverages." Rural areas also had a higher carbohydrate-to-calorie ratio than urban areas. Compared to the lowest quartile of UPF intake, the highest quartile was significantly associated with impaired fasting glucose only in rural areas (AOR, 1.48; 95% CI, 1.00-2.19; P for trend = 0.0014). No significant associations were observed for diabetes in either urban or rural areas. Conclusions: This study suggests that high intake of UPFs is associated with increased odds of impaired fasting glucose in rural elderly. Further research is needed to elucidate the specific negative health effects of UPFs in different populations, and targeted efforts should promote healthy diets in both urban and rural areas.

• Korean Journal of Community Nutrition
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• v.22 no.3
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• pp.228-237
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• 2017

Objectives: The purpose of this study was to investigate the smoking status among adult workers, and current status of sugar intake. Methods: The survey included 500 men working in Gyeonggi-do from October to November in 2016. Questionnaire items covered their age, working status, smoking status, eating habits, eating behaviors, snack consumption status, habits and behaviors related to sugar intake. All data were analyzed by SPSS program (Ver. 23) and descriptive statistics was performed; a t-test, ${\chi}^2$ test, One-way ANOVA and Scheffe test were used for post-hoc test. Results: The study results showed that eating habits and behaviors of non-smokers were better than those of smokers. The frequency of daily snack consumption was the highest in smokers compared to and non-smokers. The smokers' favorite taste after smoking was 'Sweet'. The average score of sugar-related nutrition knowledge was higher in non-smokers compared to smokers. Non-smokers had better recognition of 'sugar reduction', and smokers were more likely to eat sweet foods, respectively. On the other hand, non-smokers could observe that they were trying to control themselves for health reasons. According to the results of the study, non-smokers showed better eating habits and dietary habits and consumed less sugar. Also, it was found that non-smokers tried to drink more water than beverages and refrain from eating sweets to reduce their sugar intake. Further, the most of the bread, coffee and beverages were also consumed at a lower frequency by non-smokers compared to smokers. Conclusions: This study results showed that smoking and sugar consumption were closely related. Therefore, adult workers should actively promote and learn so that they can maintain healthy and suitable dietary habits through reduction of sugar consumption.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.85-97
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• 1993

Grouping of the Korean traditional rice processed foods and their historical background in development were surveyed, principally being concentrated on the current topics reported on the rice-processed foods such as rice cakes and rice cookies. Rice-processed foods could be classified into seven groups according to the literature reported so far: rice gruels, boiled rices, rice cakes, alcoholic liquors, non-alcoholic beverages and seasonings. Among them, rice gruels and boiled rices were further divided into seven to eight groups based on their characteristics together with added materials. Eighty one names of rice cakes were reported in the literature, however it might be condensed to five groups according to their processing methods. Ninety different alcoholic liquors were found and arranged according to the cited period in the literature. Five kinds of rice cookies and nine kinds of non-alcoholic beverages were found in the literature. These are maintained until today with almost identical methods of preparation as described in the old literature. The scientific research results on the Korean traditional rice cakes and cookies published in the literatures were reviewed. A total of forty one research papers were collected: twenty seven papers on rice cakes and fourteen papers on rice cookies. Most of the researches were concerned to the processing conditions. The author felt deeply some too short of researches in the physicochemical changes during processing, the maintenance of the products quality and the industrialization of the traditional processing methods in rice foods.

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.244-249
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• 2006

In order to select the best strains to have the feasibility of Cheonghju brewing, 10 wild type yeast strains from 300 different types of Nuruk were investigated on their ethanol resistance, resistance to glucose and flocculation. The amounts of alcohol, organic acids, and volatile compounds, Brix, pH were also examined for the alcoholic beverages made with the 10 selected strains. Almost all strains showed alcohol production activities in the medium containing 18%(v/v) ethanol and 29%(w/v) glucose. The strains 90-2 showed a higher flocculation activity than other strains. Strains 54-3, 90-2 and 91-5 produced more alcohol than control strain (7.42%(w/w)) when fermented with wild type yeast strains. In addition, alcoholic beverages containing low acetic acid also showed low levels of total acidity. GC/MS analysis of the product showed 4 alcohols, 11 esters and 1 acid as volatile compounds. Selected strains were tentatively identified as Phichia sydowiorum (91-5), Zygosaccharomyces cidri (192-2 and 271-4), and as Saccharomyces cerevisiae (18-2, 54-3, 90-2, 91-2, 98-2, 99-5 and 272-7) by BIIOLOG method.

• Journal of Society of Preventive Korean Medicine
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• v.26 no.3
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• pp.59-71
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• 2022

Objective : This study examines the historical changes of Ssangwha-'tang', traditional restorative medicine, to a type of tea in tea rooms(Da-bang) named Ssangwha-'cha' in the modern era in South Korea. The goal is to understand how traditional Korean medical culture has been related to the food culture of everyday life. Method : We analyzed traditional medical texts, newspaper articles and advertisements, literary works, and folk song lyrics in which Ssangwha-tang and Ssangwha-cha are mentioned. Results : Ssangwha-tang used to be mentioned as a medicine to tonify 'Yang' energy(Bo-yang) in traditional medical texts from the late Goryeo dynasty to the mid-Joseon dynasty. Since the late Joseon dynasty, it has also been prescribed for cold, as the tonifying method(Bo-beop) gradually prevailed from the royal family to the public. Since then, Ssangwha-tang has been more popular with the public, with the emergence of the patent medicine(Mae-yak) market since the Opening port period and the Colonial period. As the number of Da-bang sharply increased nationwide amid the period of the country's liberation, Ssangwha-tang has been included in the Da-bang menu served as Ssangwha-cha, corresponding to the increasing demands of the public and government policy that tends to favor traditional beverages over coffee. Conclusion : The historical process in which Sssangwha-tang, a type of herbal medicine, became also considered as tea, Ssangwha-cha, provides an example of how Korean traditional medical culture emphasizing the tonification of the body is interconnected with the daily lives of the public and food culture.