• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.801-807
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• 2016

In Western countries, kimchi, the Korean traditional fermented cabbage, is considered to be a healthy. However, it is one of the main sources of the high sodium content of the Korean diet. In order to decrease the sodium content, we manufactured a low-sodium kimchi (LK, salinity 1.0%) and 4 additional low-sodium kimchi starters in which each of 4 lactic acid bacteria (Lb. sakei 1, Lb. sakei 2, Lb. palntarum and W. koreensis) were added. The LKL1 to LKL4 samples were prepared by adding 4 single LAB starters, each with an inoculum size of $10^6CFU/g$, when the cabbage was mixed with kimchi sauce. The kimchi starters were fermented at $10^{\circ}C$ until reaching 0.5% acidity, and then stored at $-1.5^{\circ}C$ until reaching 0.75% acidity. The pH and acidity of the starter kimchi changed more rapidly in the early phase of fermentation (up to 0.75% acidity) than control low-sodium kimchi. After the acidity of the kimchi starters reached 0.75% it remained constant. As the fermentation progressed, the total aerobic and lactic acid bacteria concentrations in the kimchi starter with added Lb. sakei 1 were the same as in the control low-sodium kimchi. The low-sodium kimchi fermentation of the kimchi starter with added Lb. palntarum progressed differently due to a difference in acid resistance. The kimchi starter with added Lb. sakei 2 had an overall liking score that was slightly higher than that of the control low-sodium kimchi due to a lower off-flavor.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.84-89
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• 2009

We evaluated the potential microbial hazard in approximately 19 kinds of side dishes purchased from traditional markets and supermarkets in the Daejeon area of Korea. The total microbial count in most of the side dishes except Kongjaban, Jwipo jorim, Anchovy bokkeum, Maneuljjong muchim, soy sauce red pepper jangachies, and Mumalraengyi purchased in traditional markets was significantly higher than in side dishes purchased in supermarkets. By contrast, Escherichia coli was detected at a level of 4.82 log CFU/g in Jinmichae purchased from traditional markets.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.155-164
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• 2010

The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.740-748
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• 2012

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

• Journal of Korean Society for Quality Management
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• v.41 no.3
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• pp.443-456
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• 2013

Purpose: Recently, many quality issues are aroused in military forces, such as failures in K-series weapons, combat boots defects and 40mm ammunition explosion accident. To address these problems, this paper suggests to use so called, Defense Quality Score, which is based on Taguchi loss function and developed in this research. Methods: Current defense specification states only the minimum requirement to produce the military supplies. Therefore, it is not easy to indue the continuous quality improvement of the supplies. This research suggests to use the defense quality score which measures the current status of defense supplies'quality characteristics. Results: We applied the defense quality score concept into the hot pepper sauce and long time stockpiled ammunition. We first categorize the quality characteristics into three categories, then assign the certain amount of score based on the importance of the characteristics. Lastly, we applied the modified Taguchi loss function to calculate the achieved score of the characteristics. The perfect score is 100 and the closer to the score, the better product it indicates. Conclusions: In this research, we developed the modified Taguchi loss function to apply into the korean defense supplies. The loss function is utilized to calculate the achieved level of satisfaction of the supplies based on the defense specifications. The application of defense quality score may help to stimulate the continuous quality improvement and encourage the good will quality competition among the military providers.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.48-52
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• 2009

Eoyukjang is a traditional Korean sauce made of cooked soypaste or meju supplemented with fish and meats at least 1 year of fermentation period. Eoyukjang was recovered according to the traditional method and stored under the ground in a pot without plastic packaging (13G: 13 month fermentation under the ground) or in an incubator wrapped with plastic packaging (6I, 12I, and 18I: 6, 12, and 18 month fermentation, respectively). Distribution of isoflavones and fatty acids were monitored by high performance liquid chromatography (HPLC) and gas chromatography (GC), respectively. Total isoflavones in 13G, 6I, 12I, and 18I were 3.792, 0.387, 0.460, and $0.510{\mu}mol/g$, respectively. Samples of 13G had at least 8.24 times higher isoflavone contents than samples from 12I. Aglycones were the major isoflavones in eoyukjang and were found more than 92% in 13G and 39-63% in incubated samples. In fatty acid analysis, the ratios of unsaturated to saturated fatty acids from 13G were higher than those from 6I, 12I, and 18I. Traditional fermentation methods using a pot may allow more migration of air and moisture than samples wrapped with plastic packaging, which caused the difference in the distribution of isoflavones and fatty acids.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.401-404
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• 2015

A sandwich ELISA (sELISA) to detect pork in processed foods was developed using goat anti-pig IgG antibodies. From the sELISA standard curve, the detection range of pork was $3-1,000{\mu}g/mL$. The cross-reactivity between the pig IgG antibodies, pork, and other meats (beef, chicken, fish, and crustaceas) was 100, 0.18, and 0%, respectively. When pork was heated for 10 min, the mean assay recoveries of pig-IgG were 79-32% at $60-70^{\circ}C$ and less than 0.11% at $80^{\circ}C$ or higher. When pork was spiked into cream soup, weaning food, fish paste, and sauce, the mean assay recoveries were 8.8, 45, 36, and 39%, respectively. In 12 commercial processed foods, the assay results coincided qualitatively with the food labels on the packages.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• Restorative Dentistry and Endodontics
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• v.8 no.1
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• pp.69-76
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• 1982

The purpose of this study was to evaluate the color penetration of cavity margin with composite resin restorations in some Korean foods substance-soy sauce and hot bean paste. Fifty specimans which were extracted caries free third molar of young adults recently. All of the prepared 100 cavities were filled with two kinds of composite resin (Hipol$^{(R)}$and Restodent$^{(R)}$). The experimental specimans were divided into five groups by the following procedures. Group I : Filling of composite resin and polishing. Group II : Filling, polishing, etching of cavity and sealing. Group III : Etching, sealing, filling and polishing. Group IV : Etching, sealing, filling, polishing, and repeated of etching of cavity margin and sealing. Group V : Etching, sealing, filling, polishing, and sealing again without etching. Before examination, the restorated teeth were subjected to thermal cycling ($4^{\circ}C$ and $60^{\circ}C$). All the specimens were immersed in soy and 30% hot bean paste solution under $37^{\circ}C$ incubator during six weeks. Then, the specimens were sectioned bucco-lingually through the center of two restorations with diamond disk and examined under a. metallographic microscope. (Union 6617 U.S.A.) Thereafter, the degree of color penetration was calculated and analyzed. The obtained results were as follows: 1. The color penetration was the lowest in the procedure of Group III which was acid etching, sealing, composite resing filling, and polishing. 2. The color penetration occured in soy and hot bean paste, but the degree of penetration was not so significant statistically between them. 3. The degree of color penetration was not so significant statistically between Hipol$^{(R)}$ and Restondent$^{(R)}$.