• Journal of Food Hygiene and Safety
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• v.36 no.6
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• pp.474-480
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• 2021

Sodium alginate is the sodium salt of alginic acid, commonly used as a food additive for stabilizing, thickening, and emulsifying properties. A relatively simple and universal analysis method is used to study sodium alginate due to the complex pretreatment process and extended analysis time required during the quantitative method. As for the equipment, HPLC-UVD and Unison US-Phenyl column were used for analysis. For the pretreatment condition, a shaking apparatus was used for extraction at 150 rpm for 180 minutes at room temperature. The calibration curve made from the standard sodium alginate solution in 5 concentration ranges showed that the linearity (R²) is 0.9999 on average. LOD and LOQ showed 3.96 mg/kg and 12.0 mg/kg, respectively. Furthermore, the average intraday and inter-day accuracy (%) and precision (RSD%) were 98.47-103.74% and 1.69-3.08% for seaweed jelly noodle samples and 99.95-105.76% and 0.59-3.63% for sherbet samples, respectively. The relative uncertainty value was appropriate for the CODEX standard with 1.5-7.9%. To evaluate the applicability of the method developed in this study, the sodium alginate concentrations of 103 products were quantified. The result showed that the detection rate is highest from starch vermicelli and instant fried noodles to sugar processed products.

• The Journal of the Korea Contents Association
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• v.22 no.7
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• pp.102-115
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• 2022

To research the changes of Ramyun in Korea, this paper was went over an historical study through the content analysis of ads. from 1963 to 2012. The study period was divided into 6 stages based on GNI(Gross National Income). The advertisements were classified into new advertisements and all ones, and the advertisements of new Ramyun were categorized with 4 ways. And the most emphasized messages of advertisements and advertising models of each periods were also examined. The total number of new advertisements was 185(3.7/y) and 650 total advertisements(13.7/year). The most emphasized messages were changed from 'taste' and 'high calorie' to 'noodles', 'function(specific nutrition)'. The advertising models were actors, comedians, popular singers, in turn. The 1960's was the period when the fewest new products were advertised to consumers most often. 1980-1996 was the period when the most new products were advertised the most. During the depresseions, all ads were more frequently and new ads were lower advertised. Above results, each period was named as follow, respectively ; the Expansion period(1963~1969), the Set-up period(1970~1979), the Competition period (1980~1987), the Bipolarization period(1988~1997), the Transition period(1998~2003), the Stabilization period(2004~2012).

• Journal of Korean Home Economics Education Association
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• v.34 no.2
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• pp.115-128
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• 2022

Soseon means a table setting without meat and fish. It seems to have been influenced by Buddhism and is mentioned in Joseon Dynasty records. This study aimed to investigate the use of Soseon and its relationship with Buddhism in Joseon, which emphasized Confucianism and refused Buddhism. This study was conducted on the Joseon Dynasty Annals database and records of royal food literature during the Joseon Dynasty. In Joseon, Soseon was seen in 186 cases and its cases were found during the early days than the late days of the same Dynasty. It was carried out at funerals for subjects and relatives(61.82%). national ceremonies(21.51%), envoy receptions(11.29%), and auspicious ceremony(5.38%). Meat dishes were replaced by tofu, seaweed, rice cakes, and cookies in the Soseon for national rituals. The table setting of Soseon consisted of a main dish, side dishes, and desserts. A comparison of the Soseon table setting between Gilrye and Hyungrye showed Chae, Gaejang and Dasik belonged only Gilrye table setting. The major food was Noodles, Tang, Chae, Yumilgwa, Yugwa, Dasik, rice cakes and fruits. Soseon menu was cooked flour, tofu, seaweed, shiitake, pine nut, sesame oil, honey, etc. Tofu, flour, and seaweed were referred to in the documents in relation to Buddhism. This study shows that the Soseon is a vegetarian diet form in Joseon affected by Buddhism from Goryeo. Therefore, this study is expected to be used as basic data for the study of Buddhist food culture of royal rituals in the Joseon Dynasty.

• Journal of Life Science
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• v.32 no.10
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• pp.743-748
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• 2022

The garlic chive (Allium tuberosum Rotter) is a prominent herb species in Asia and other nations of the world. Garlic chives is a favorite vegetable and used to garnish noodles in Korea. The effects of various doses of N, P, and K fertilizers and drought stress on the chlorophyll content in the leaves of garlic chives were investigated. The evaluations showed that chlorophyll a content was 0.386 at 10 mg/l N fertilizer and 0.584 at 50 mg/l N fertilizer. The treatment group showed a significant difference with regard to the contents of chlorophylls a and b and total chlorophyll at the 5% level (p<0.05). Pearson's correlation coefficient (Pearson's r) for chlorophylls a and b and total chlorophyll were 0.940, 0.966, and 0.971, respectively. The highest content of chlorophylls a and b and total chlorophyll in the leaves was recorded at 40 mg/l P fertilizer, while the values corresponding to 50 mg/l P fertilizer were lower than those for 40 mg/l P fertilizer. The content of total chlorophyll evaluated at 10 mg/l K fertilizer was 0.312 and that at 50 mg/l was 0.589. The simple linear regression showed the relationship between chlorophyll efficiency aand moisture. The slope factors of the dark-level fluorescence yield (Fo), the maximum fluorescence yield (Fm), the quenched state (Fv), and the maximal PSII quantum yield (Fv/Fm) for chlorophyll-efficient indicators were -0.931, 0.972, 972, and 0.950, respectively. NPK fertilizers and drought stress affected the chlorophyll content and efficiency of A. tuberosum.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.631-640
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• 2009

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.73-89
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• 2008

Muck (Korean traditional starch jelly) is very unique and the one of the oldest starch processing traditional food. The typical ingredients for making muck such as acorns, mungbean and buckwheat have been eaten since the new stone age or even before that era. This study was for investigation on the history of muck and its processing methods in the ancient and the modern culinary literatures from the 1400’s to 1900’s. The summary of the reviews was as follows. In the ages from the 1400’s to 1700’s, using starch powder, Se-myon and Chang-myon were made and their shape were like noodles instead of cubical shape. It was after the 1700’s that muck making methods were revealed in the literature, like ${\ulcorner}Gyeong-do-jabji{\lrcorner}$ (1730) and${\ulcorner}Go-sa-sib-e-jib{\lrcorner}$ (1737). The naming of muck might be from the time after 1800’s, in${\ulcorner}Myoung-mul-kiryak {\lrcorner}$ (around 1870) the basis of the names of Choeng-po (white mungbean jelly) and Whang-po (yellow mungbean jelly) could be found. One of the most well-known muck dish, Tang-pyeong-chae, was recorded many old literatures, so it was found that Tang-pyeong-chae was very popular and governmental policy of Tang-pyeong-chak influenced the food of the common people. In ${\ulcorner}Shi-eui-jeon-seo{\lrcorner}$ (late 1800’s) there were records of several types of muck and starch powder making methods in detail which were handed down to the modern ages.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.278-278
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• 2022

Recently, the yield potential of high yield Tongil-type rice varieties has greatly increased, reaching 817kg/10a(Geumgang No.1). Moreover, in order to promote rice consumption and strengthen the competitiveness of the rice processing industry, the R&D of high yield Tongil-type rice varieties for each processing purpose, such as rice noodles, grain feed and industrial materials, has been continuously carried out. However, because Tongil-type rice varieties or lines are generally very vulnerable to cold damage, cold tolerance test can be said to be absolutely necessary to improve the cultivation safety. This study is the result of the seedling and field cold tolerance characteristic tests carried out in 2021 of high yield Tongil-type rice breeding lines. For the cold tolerance characteristic test of seedlings, total 303 high yield rice breeding lines for processing were treated in cold water of 13℃ and irrigation depth of 4cm for 10 days from the third-leaf age, then it was evaluated by comparing the degree of discoloration and withering with the checked varieties(Boramchan, Hanahreum No.2). Also, for the test of field, total 186 high yield rice breeding lines for processing were treated in cold water of 17℃ by keeping pouring day and night from 30 days after transplanting to ripening stage, then it was evaluated by comparing the degree of discoloration, delay of heading, shortening rate of stem length and percent of fertile grain etc. with the checked varieties. And the cold tolerance evaluative criteria were classified as strong(1~3), medium(4~6) and weak(7~9) in overall cold tolerance. (Seedling test) As for the degree of cold tolerance of the check variety, 'Boramchan' and 'Hanahreum No.2' showed a response of 'medium' and 'weak', respectively. However, there was no 'strong' line in the high yield rice breeding lines, 2 lines showed a 'medium' response, and 301 lines showed a 'weak' response. Therefore, except for a few lines(0.7%), most lines(99.3%) showed a 'weak' response. (Field test) In terms of the overall cold tolerance of the check variety, both 'Boramchan' and 'Hanahreum No.2' showed a 'medium' response. Similarly, there was no 'strong' line in the case of high yield rice breeding lines, 20 lines showed a 'medium' response, and 166 lines showed a 'weak' response. Therefore, except for some(10.8%) lines, most(89.2%) lines showed a 'weak' response. From the above results, we selected about 100 individuals with less seed shattering and degeneration of the ear tip, and with a relatively high percent of fertile grain, and are continuing to select lines with improved cold tolerance in the F4~F5 group in this year. As such, most of the Tongil-type rice varieties have poor cold tolerance and thus have low cultivation safety at low temperatures. However, it is important to select improved lines through generational progress because there are some lines that still have a certain level of cold tolerance among them.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.321-321
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• 2022

Wheat was brought to solve food scarcity with aid from the United States caused by the Korean War. The Korean government launched a campaign to encourage mixed rice and wheat meals due to shortage of rice production in the 1960s, Wheat consumption began in earnest. However, it is difficult to rebuild the domestic wheat production base devastated by the Korean War with the technology at the time. Thus, wheat was mainly consumed from imported in the past. Since then, as wheat consumption has increased due to westernization and diversification of dietary life, wheat became the second staple grain in Korea. In this situation, the government enacted the Wheat Industry Promotion Act to create a basis for sustainable production and consumption of wheat in Korea. This study sought to improve the self-sufficiency of domestic wheat by examining the possibility of using "Ariheuk", a variety of new Korean wheat, as a rice supplement in the same context as the govemment's policy. Wheat has been used as a raw material for the processed food, such as noodles and bread. However, we approached it by using whole wheat as a nutritional grain. Participants were recruited from the agri-food consumer panel conducted by Rural Development Administration. We set a final sample of 525 consumer panels based on the age of census household heads. The experiment was conducted in such a way that participants cooked and ate 100% rice meal and rice containing 20% whole wheat meal. Participants completed the sensory evaluation questionnaire with online. For this experiment, all participants were given same whole wheat product. The sensory evaluation questionnaire consisted of color, glossiness, stickiness, aroma, chewing, sweetness, nuttiness, chewiness, softness, bursting, flavor, texture and swallowability. The sensory evaluation results were analyzed by giving -3 points to +3 points. The former points were given to the response that 100% rice meal is very superior to the response that rice containing 20% whole wheat meal. The latter points were given vice versa. Zero point was given to the response that they are similar each other. As a result, rice with 20% whole wheat meal was better than 100% rice meal in terms of color, aroma, chewiness, bursting and flavor. In case of sweetness and glossiness, there didn't exist significantly different. On the other hands, 100% rice meal was better in terms of softness and swallowability. As a result of ANOVA by age groups, from 30s or younger to 60s or more, there was significant difference among the groups in terms of color, chewiness and bursting. As a result of post-hoc analysis with Duncan's multiple range test (p < 0.05), 50s were evaluated to be significantly superior in color, chewiness and bursting compared to other age groups. In conclusion, it is appropriate to use whole wheat as a supplement to rice in order to improve the self-sufficiency of domestic wheat. As a strategy to promote domestic wheat consumption, in case of Ariheuk, it is necessary to provide an experience through whole wheat tasting and to establish a marketing strategy segmented by age groups.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.31-31
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• 2023

Mung bean(Vigna radiata (L.) R. Wilczek var. radiata) is a legume that originated in India. It is the third most cultivated legume in Korea after soybean and adzuki bean. Recently, the use of mung bean seeds and sprouts in trendy foods such as rice noodles and Chinese-style stir-fry is expanding thereby increasing its demand. Subsequently, improvement of mung bean varieties is also being actively conducted. In this study, the important agricultural characteristics of 324 mung bean germplasm were recorded and statistically investigated. Seeds of the mung bean germplasm were cultivated at an experimental field located in the National Agrobiodiversity Center (Jeonju, Korea) and 10 quantitative agricultural traits were investigated. Basic statistics, correlation analysis, and principal component analysis were then performed. The results showed significant variations of the quantitative traits among the germplasms (p < 0.05). The days to flowering, maturity, and growth were in the ranges of 31~80, 22~72, and 57~110 days with means of 45, 47, and 92 days, respectively. The highest frequency (f = 192) was for lodging score with 11~50%, while simultaneous maturity (f = 182) was below 50%. Other quantitative traits related to yield including the number of seeds per pod (CV = 10.9%), number of pods per plant (CV = 41.2%), and one-hundred seeds weight (CV = 36.6%) also showed significant variations. Correlation analysis showed positive correlations between the days to maturity and one-hundred seeds weight (r = 0.41) and the days to growth and simultaneous maturity (r = 0.39). In contrast, one-hundred seeds weight was negatively correlated to the number of pods per plant (r = -0.41) and the days to flowering (r = -0.29). Similarly, the days to growth and the number of pods per plant had a negative association with each other (r = -0.29). The principal component analysis revealed the number of days to maturity as the most influential variable along the first principal component (23.7%). In general, this study revealed wide variations in quantitative traits among the studied mung bean germplasm, which could provide several options for cultivar development.