• The Korean Journal of Food And Nutrition
• /
• v.26 no.3
• /
• pp.553-564
• /
• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• Applied Biological Chemistry
• /
• v.37 no.2
• /
• pp.115-123
• /
• 1994

Allelopathic activity of the volatiles from leaves of Perilla frutescens an Artemisia asiatica was determined on the basis of bioassay, which tested germination and seedling growth of radish, rice, mung bean and lettuce. Seedling growth was more inhibited by phytotoxic volatiles than germination. Volatile components collected by headspace cold trapping-Tenax GC adsorption were analyzed by GC-MS. Fifteen volatile components in P. frutescens and 15 components in A. asiatica were identified. By steam distillation-extraction, 4 flavor components in P. frutescens and 10 components in A. asiatica were identified. The inhibitory activity of the fractions, obtained by steam distillation-extraction, was determined by virtue of bioassay on radish. Volatile allelochemicals of the most active fraction, neutral fraction, isolated from P. frutescens contained 9 components. In A. asiatica, 24 volatile allelochemicals were identified.

• Korean Journal of Community Nutrition
• /
• v.12 no.3
• /
• pp.299-309
• /
• 2007

The purpose of this study was to evaluate the effectiveness of nutrition education with nutrition services provided by dietitians who were placed in child care facilities from the Korean Dietetic Association. For this, we investigated the levels of nutrition knowledge and dietary intakes of children who attended child-care centers as well as dietary practices of children assessed by their parents. The treatment for children consisted of nutrition education and food service activities that are provided by the dietitian who have 3 to 5 years experience. Nutrition education was implemented during 10 weeks, 20 times, and a total 400 min and it's effectiveness was evaluated by questionnaire. Data were obtained for 123 children aged 4 to 5 years old who attended four child-care centers, one for a control group and 3 for intervention groups. Dietary intakes were investigated by measuring one-serving size and plate waste a of child for one-day dietary records before and after nutrition education. The levels of nutrition knowledge of children improved showing 70.80 points before to 83.45 points after nutrition education (p<0.001). Dietary intakes of the children after nutrition service increased significantly on cooked rice (133.66 g), Kimchi (19.41 g), side dish of meat/fish (48.40 g), and side dish of vegetables (24.88 g). Dietary practices of children after treatment also improved especially 'eat diverse meat, fish, egg, and bean' and 'never leave plate waste'. To summarize, this study pointed out that nutrition service and nutrition education provided by dietitians had influences on increases of the nutrition knowledge, dietary intake, and dietary practices. Therefore, placement of dietitians needs to extend to child care facilities from the 100 persons-over-capacity facility to the 50 persons-over-capacity facility, for providing professional service such as nutrition education and nutrition counseling.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.5
• /
• pp.425-437
• /
• 2013

The aim of this study was to establish the identity of Korean traditional food based on the recorded food preferences during the period of the Chosun Dynasty. Our primary source in this regard was the invaluable, historical document called the "Miam's diary." This important document reveals details of such food preferences from October 1567 to September 1568. By analyzing the income-expenditure trends of virtually every household, this diary was used to describe a vivid traditional food preference of the people during that period. A detailed analysis of the diary reveals the summary of families' characteristics in the 16th century. First, it records the fact that expenditure on food was mainly based on stipend and gifts received. The type of food preferred by the people was diverse in nature; for it included rice, bean, chicken, pheasant, and seafood. However, there were dried or pickled forms too so as to prevent them from undergoing decay. Second, it throws light on the fact that people expended food mainly as a salary for servants. People utilized the income from selling such food items to purchase goods and land. They also used the same either to donate for a funeral or wedding purpose. Third, it records the fact that day-to-day purchase of groceries was mostly based on gift(s) for someone close to them such as a neighbor, colleague, relative, or student. Further, such gifts included small groceries, food items, and clothes. Fourth, based on the data available in the diary, it seemed likely that the gentry families laid emphasis on the customary formalities of a family dating back to as early as the late 16th century. Finally, the document also records the fact that noblemen of the Chosun Dynasty had a notion that they had to extend warmth and affection by presenting generous gifts to their guests at home. Noblemen during that period were very particular in welcoming their guests as they believed that this approach alone would testify their status as noblemen.

• Economic and Environmental Geology
• /
• v.33 no.4
• /
• pp.273-282
• /
• 2000

In order to investigate the extent and degree of arsenic and heavy metal contamination and the bioavailability of toxic elements around the abandoned mine in Korea, an environmental geochemical survey was undertaken in the Daduk mine. After appropriate preparation, tailings, soil, stream sediment, crop plant and fingernail samples were analysed for As, Cd, Cu, Pb and Zn by ICP-AES and ICP-MS. Elevated levels of 8,782 mg/kg As, 8.3 mg/kg Cd, 489 mg/kg Cu, 3,638 mg/kg Pb and 919 mg/kg Zn were found in tailings from the Daduk mine. These significant concentrations can impact on soils and sediments around the tailing ponds. Mean concentrations of As, Cd, Pb, Cu and Zn in soils are significantly higher than those in world average soil, especially for As and Pb. Element concentrations in sediments decrease with distance from the tailing ponds due to a dilution effect by the mixing of uncontaminated sediments. Arsenic and Cd are elevated in rice grains and stalks, and Cu and Zn concentrations in chinese cabbage, sesame and bean leaves are higher than the upper limit values for normal plant. Arsenic concentration in fingernails of farmers are higher than the normal level with a maximum value of 1.5 mg/kg. The post-ingestion bioavailability of toxic heavy metals in some paddy and farmland soils has been also investigated using the SBET (simple bioavailability extract test) method. The method utilises synthetic leaching fluids closelyanalogous to those of the human stomach. The quantities of As, Cd, Cu, Pb and Zn extracted from paddy soils after 1 hour indicated 15.9, 65.4, 46.2, 39.4 and 29.4% bioavailability, respectively and for farmland soils, 12.4, 26.0, 31.2, 29.3 and 19.4% bioavailability, respectively. The results of the SBET indicate that regular ingestion of soils by the local population could pose a potential health threat due to long-term toxic element exposure.

• Journal of the Korean Home Economics Association
• /
• v.19 no.2
• /
• pp.189-198
• /
• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.4
• /
• pp.594-606
• /
• 2015

Acculturation may manifest dietary behavioral changes of students from overseas. This study investigated the dietary attitudes, food intakes, and dietary behaviors of 121 Chinese college students residing in Busan, Korea. Using a focus group interview and structured survey, subjects were divided into two groups (SG, LG) based on their self-rated acculturation status. The SG (n=70) and LG (n=51) groups consisted of participants that had resided in Korea for shorter than 18 months versus 18 months or longer, respectively. The SG group was more likely to point out the taste of Korean foods as being too sweet, salty, and spicy but less greasy. A food frequency questionnaire was developed to assess normal intake of Korean ethnic, Chinese ethnic, and common foods. The LG group consumed more Korean foods such as rice cake, dried laver, and radish kimchi but less Chinese foods such as bread glue ball and kidney bean. The LG group consumed more salty and fatty foods and Korean liquors, whereas the SG group consumed more fruits and noodles. Based on the exploratory factor analysis, the SG group showed significantly higher scores for "dietary regularity" but lower scores for "indulgence of unhealthful food" factors. In summation, the LG group became more accustomed to Korean foods and adopted less desirable dietary behaviors compared with the SG group. Findings suggest that the residential period of Chinese college students may be associated with their self-rated acculturation status and food acculturation process, and therefore tailored nutrition education programs are needed to support Chinese students' healthier dietary behaviors and food acculturation process.

• Journal of the Korean Geographical Society
• /
• v.37 no.1
• /
• pp.93-110
• /
• 2002

The purpose of this study is to analyse the change and characteristic of agricultural land use for the mountainous village which was linked to the development of arable land in the historic process as the case study on Yowon-village, Gyeongbuk province. The findings are summarized as fellows. First, most of arable land development had been developed from the late 16th century to the late 19th century and in the 1960s. A rice field was developed at the valley containing water resource and a dry field at the land close to a village before 1960 and at the gently sloped and wide hill after 1960. Second, the crops cultivated before the introduction of commercial agriculture were potato, foxtail millet, bean. After the 1970s, The vegetable, red pepper, tobacco were commercially cultivated. Third, the main group of land use change(choice of crops) result from effort of the inhabitant The significance of this study are as follows, explaining the change and characteristic of agriculture land use for the mountainous village which was linked to the development of arable land, studying as the case on small-scale village.

• Journal of the East Asian Society of Dietary Life
• /
• v.1 no.1
• /
• pp.53-75
• /
• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• Korean journal of applied entomology
• /
• v.31 no.2
• /
• pp.182-189
• /
• 1992

The influnces of 9 kinds of solvents on the toxicities against several insect species, phytotoxicity and solubility of compounds were evaluated by means of leaf dipping and spray methods. In case of the spray application, density and vapor pressure seemed to be a contributing factor to lethal toxicity against brown planthopper and diamond-back moth, respectively; the bigger the property of density and the smaller the vapor pressure gave the stronger toxicity. It appeared that the toxicity of solvents was not correlated with anyone of physical properties such as boiling point, dipole moment, dielectric constant, surface tension and viscosity. Spray treatment gave more toxicity to insects than leaf dipping treatment. Although dielectric constant and dipole moment seemed to be contributing factors to phytotoxic damage to rice seedling and bean plants, respectively, no general correlation between phytoxicity and the other physical properties was found. Leaf dipping application caused stronger phytotoxicity than spray application. It is concluded that 5% acetone solution may be most suitable to test chemicals because of its favorable solubility of compounds, lower toxicity to insects, and lower phytotoxicity.