• 한국식생활문화학회지
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• 제17권1호
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• 한국식품영양학회지
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• 제29권5호
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• pp.692-697
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• 2016

This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

• 한국식품영양학회지
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• 제12권2호
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• pp.170-176
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• 1999

Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikye' were 1hour of rice soaking time 30min of malt extraction time 60$^{\circ}C$ of malt extraction tem-perature 60$^{\circ}C$ of saccharification temperature 1hour of agitation interval 5hour of saccharification time 5.5 of pH 4% of malt concentration and 20% of rice content. The malt-Sikhy contained to 17.1% of total sugar 11.2% of reducing sugar o.34mg/ml of protein and 4.7${\mu}$mol/ml of amino acid. The most abundant sugar found in malt-Sikhye was maltose. The commercial amylolytic enzymes were not effec-tive in preparation malt-Sikye.

• 한국식품조리과학회지
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• 제7권1호
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• pp.81-85
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• 1991

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82~86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt. and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.

• 한국식품영양학회지
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• 제10권1호
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• pp.87-91
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• 1997

식혜에 함유된 이소말토올리고당과 밥알에 30unit/ml의 $\alpha$-아밀라아제, 글루코아밀라아제, $\alpha$-글루코시다아제, $\beta$-아밀라아제를 가하여 작용시킨 결과 글루코아밀라아제 외에는 일부밖에 가수분해하지 못하였다. 그리고, 인체의 효소인 $\alpha$-아밀라아제와 $\alpha$-글루코시다아제를 함께 작용시켜도 25% 이상 가수분해하지 못하므로 비피두스균의 활성인자로 작용할 것으로 보인다. 밥알은 물에 녹지 않기 때문에 식이섬유로도 작용할 것으로 보인다.

• 한국식생활문화학회지
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• 제2권1호
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• 한국식품영양학회지
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• 제37권1호
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• pp.1-8
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• 2024

This study investigated the effect of Lactiplantibacillus plantarum JSA22-fermented rice drinks on dextran sodium sulfate (DSS)-induced colitis in mice. Twenty-four mice were randomly assigned; No colitis (Con), colitis with tap water (DSS-only), colitis with unfermented rice (DSS-UFR), and colitis with fermented rice (DSS-FR). After inducing colitis with 2% DSS for 5 days, they were given Tap water, UFR drink, or FR drink for an additional 6 days. The DSS-FR group had significantly lower Disease Activity Index (DAI) scores compared to the DSS-only group, but no significant difference with the DSS-UFR group. Colon length was reduced in the DSS-only group. The DSS-only group had significantly higher IL-6 mRNA levels compared to the Con group, while the DSS-FR groups showed significantly lower IL-6 mRNA levels compared to the DSS-only group. These results suggest that rice drinks fermented with Lactiplantibacillus Plantarum JSA22 ameliorate the severity of DSS-colitis, by potentially reducing proinflammatory cytokines.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2000년도 춘계 학술대회지
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• pp.80-81
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• 2000

• 한국가정과교육학회지
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• 제3권1호
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• pp.163-177
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• 1991

The consciousness and food preference of Korean foods by high school girls in Kwangju city and Chonnam area was surveryed by questionnaire. The results were as follows； 1. Although the cooking methods of Korean foods were scientific(63.8%), they have to be improved because of complication and difficulty. The point of improvement in the urban area was cooing method but that in the rural area was nutrition and hygiene 2. The motives of hav8ing interest in korean tradition foods were through home life and school education, mass communication and etc. As the subjects live in more urban area and have high income level, they were affected by school education and mass communication. 3. They are used to eat both traditional and nontraditional foods on the korean festive days and annual functions. There is tendency to decrease the use of traditional foods gradually because of complicated their cooking methods and long cooking time. 4. Most household responded that Korean traditional food are must to succession development (52.9%), because of succeed to korean diet culture and suit one’s taste. The more pride of traditional food are kimchi, rice cake, sweet rice drink, persimmon punch, sweet waxy rice cooked potherbs. 5. The preference about the korean foods were high in this order of chopsuey, mandu, laver, shikhae, cooked waxy rice. And they were low in salted anchovies salted yellow convina liver cheon, oyster cheon.

• 한국식생활문화학회지
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• 제22권4호
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• pp.393-403
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• 2007

This study presents the food culture as analysis food material, food and cooking tools in the novel literature and examines the food as a code of current cluture of common social through five Pansori texts among the twelve Pansori texts into written form. It is a many Pansori, but this study is analysed to select early copying papers. It can be found rice, Kimchi, salted fish as the common people food in Simchong-ga text. It can be known characteristics of Jeolla-do Area food used many food material and acceptance of foreign crops in the late period of the Chosun in Chunhyang-ga text. In Hungbo-ga text, it can be found the popularity food is rice cake and meat and looked the special feature of dog meat, rice cake, scorched rice-tea. In Toebyol-ga text, it can be looked many sea food and medicine beverages, and in Chokpyok-ga text, it can be found peculiarity of drink for making excitement during a war. Moreover, in five Pansori texts, that is seemed characteristics such as cover of tableware, spoon and chopsticks, tableware china, a cauldron, a charcoal burner, a brass chafing dish, a table, a flail and a mill.