• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.217-226
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• 2004

This study was canied out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 ${\times}$ 12 ${\times}$ 2cm) and five Korean traditional seasonings such as garlic paste(TI), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fennented at - 1 ${\pm}$ 1$^{\circ}C$ for 20 days. According to proximate composition analysis, all pork samples contained protein 20 ${\sim}$ 22%, fat 3 ${\sim}$ 5%, moisture 64 ${\sim}$ 70% and ash 1.8 ${\sim}$ 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in TI whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in Tl indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. $L^*$ values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest $a^*$ value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and n were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 >T4> T3 >Tl >T2. Overall quality characteristics were higher in the order of T5 >T2 >Tl >T4 >T3.

• Korean Journal of Breeding Science
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• v.51 no.4
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• pp.496-503
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• 2019

The soybean cultivar, 'Saegeum', has been developed for preparing soy-paste and tofu. The soybean cultivars 'Daepung' and 'SS98207-3SSD-168' were crossed in 2003 to obtain 'Saegeum'. Single seed descent method was used to advance the generation from F₃ to F₅, and the plant lines with promising traits were selected from F₆ to F₇ by pedigree method. The preliminary yield (PYT) and advanced yield trials (AYT) were conducted from 2009 to 2010, and the regional yield trial (RYT) was conducted in 12 regions between 2011 and 2013. The morphological characteristics of 'Saegeum' were as follows: determinate plant type, white flower, tawny pubescence color, and brown pod color. Flowering and maturity dates were August 2, XXXX and October 17, XXXX, respectively. Plant height, first pod height, number of nodes, number of branches, and number of pods were 79 cm, 18 cm, 16, 2.3, and 44, respectively. The seed characteristics of 'Saegeum' were as follows: yellow spherical shape, yellow hilum, and the 100-seed weight was 25.4 g. 'Saegeum' was resistant to bacterial pustule and SMV in the field test, and its lodging resistance was mildly strong, whereas its shattering resistance was excellent. The ability of this cultivar to be processed into tofu, soybean malt, and other fermented products was comparable with that of 'Daewonkong'. The yield of 'Saegeum' in the adaptable regions was 3.02 ton ha^-1. Thus, 'Saegeum' is adaptable to mechanized harvesting because of its high first pod height, as well as lodging and shattering resistance. (Registration number: 5929)

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.365-371
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• 2013

High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878 mg/day with salt, kimchi, soy sauce, fermented soybean paste and Ramyeon being the five main sources of sodium. In order to identify solutions to reduce the intake of sodium, we investigated the intake patterns and eating behaviors of Ramyeon among 347 college students (male 146, female 201) using survey questionnaires. The average age of study subjects was 23.7 years for males and 20.5 years for females. The average Body Mass Index ($kg/m^2$) was 21.9 for males and 20.1 for females. The average frequency of Ramyeon intake was 2.0 times/week. The main reason for eating Ramyeon was convenience (56%), followed by good taste (27%), low price (11%) and other reasons (9%). The criteria for choosing Ramyeon were taste (72%), convenience (14%), price (7%), nutrition (1%), and the other factors (2%). Males' average intake of Ramyeon soup (61%) was higher than that of the females (36%). The estimated intake of Ramyeon soup by survey showed a positive correlation with the measured intake of Ramyeon soup. Sodium contents of Ramyeon were measured separately for the noodles and the soup, which were 1,185 mg/serving and 1,148 mg/serving each. Therefore, the amount of sodium intake can be reduced if students eat less Ramyeon soup. Also, we observed that dietary behaviors and soup intakes of Ramyeon between the sexes were different. Appropriate nutritional education for proper eating habits may help decrease the intake of sodium.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.458-467
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• 1986

This study was conducted to investigate the contamination level of some heavy metals for common restaurant meals in Seoul area and further to estimate the total dietary intake of heavy metals from the meals. The samples included seolong-tang (beef and rice soup) or galbi-tang (beef-rib soup), yeukkye-jang (spicy beef soup), doenjang-chigye-bab (boiled rice with soy paste stew), bibim-bab (boiled rice with assorted mixtures), and bibim-naengmyon (buckwheat vermicelli with assorted mixtures), which were separated into drained residues and fluids and determined for their heavy metal contents by atomic absorption spectrophotometry. The average concentrations of heavy metals in drained residues and fluids of 105 meal samples were 0.034 ppm, 0.017 ppm in Cd, 0.179 ppm, 0.073 ppm in Pb, 0.491 ppm, 0.308 ppm in Cu and 4.624 ppm, 1.403 ppm in Zn, respectively. The total amount of heavy metals per meal was $28\;{\mu}g\;Cd$, $145\;{\mu}g\;Pb$, $416\;{\mu}g\;Cu$ and $3654\;{\mu}g\;Zn$. The total dietary intake per day was estimated to give $84\;{\mu}g\;Cd$, $434\;{\mu}g\;Pb$, $1247\;{\mu}g\;Cu$ and $10960\;{\mu}g\;Zn$. Intake levels of Cd and Pb were higher than the daily intake limit established by FAO/WHO.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.415-422
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• 1998

Butylated hydroxyanisole(BHA), butylated hydroxytoluene(BHT), butyl-p-hydroxy-benzoate(POBB) and sodium benzoated(SB) were evaluated for their effects on the growth of three Aspergillus strains and two yeast strains(Torulopsis etchellsii and Candida diddensii). The growth of Torulopsis etchellsii and Candida diddensii was completely inhibited by 100 ppm of BHA or POBB. As little as 50 ppm of BHA and POBB significantly inhibited the cell growth. The growth of Torulopsis etchellsii and Candida diddensii was not inhibited by 100 ppm of BHT or SB. BHT and SB did not inhibit the growth and sporulation of three Aspergillus strains,whereas, in the presence of BHA and POBB, the growth of all three strains was affected. The higher the amounts of antioxidants were applied, the greater the inhibitory effects were observed.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.29-34
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• 1970

In order to prepare digested Protein source for the Weanling Food from soybean, an attempt was made to decompose steamed soybean protein to amino acids and peptides by protease and cellulase produced from Aspergillus niger and Aspergillus sojae. In this paper, the optimum condition for digestion of soybean protein were studied and also investigated the effects of decolorization of it. As the results, followings were obtained; 1. As steaming conditions, a treatment under 15 lb of pressure and 10 minutes of heating shows most effective. 2. The optimum pH of Asp, sojae enzyme for the digestion of soybean protein is 6.0, while that of Asp. niger enzyme is 4.4. In successievly-decomposing with Asp. sojae and Asp. niger, it shows the most effective on ratio of water-soluble-nitrogen to total nitrogen and amino-nitrogen to total nitrogen than any other separate treatments. 3. The suitable amount of the enzyme solution to that of the soybean substrate paste, in volume, is 1 : 2. 4. Digestion ratio of soybean protein indicates the gradual and steady effects of increasing time of digestion, but 8 hour-digestion regarding to putrefaction was suitable. 5. The most effective decolorization was successively passed on culumns of active carbon and anion exchanger (Dowex 2-x-8) at room temperature. In separate treatments, the effective order of decolorization was as follows; (Dowex 2-x-8)>Active carborn>Amberite IR-120 6. The powder type of the soy protein source obtained by concentration below $60^{\circ}C$ contains 12.51% of moisture, 66.31% of protein, 4.25% of fat, 12.75% of carbohydrate, 4.18% of ash.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.104-118
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• 2009

This study was carried out to classify Korean soybean varieties base on maturity group (MG) and to find character relationships according to planting date for high quality soybean seed production adapted to early season cultivation environment of Miryang. Results of maturity grouping of Korean soybean varieties showed that Keunol (3 cultivars), belonged to Group 0; Seonnok and Danmi in Group II, Shinrok in Group III, Seonyu (17 cultivars), in Group IV, Taekwang (44 cultivars) in Group V, Daewon (25 cultivars) in Group VI, and Kwangdu and Keumdu in Group VII. Agronomic characteristics of 100 soybean varieties were compared based on MG, cultivation year and seeding date. Soybean varieties belonging to the MG $VI{\sim}VII$ showed longer days to flowering and growth period, high lodging density and higher yield. Seed quality analysis revealed that as maturity was delayed, seed weight becomes heavier while seed cracks become abundant. In addition, occurrence of purple seed and phomopsis were higher in MG $0{\sim}III$. Protein content was higher in MG $0{\sim}III$, and isoflavone content was higher as maturity was delayed. On the other hand, lipid content was generally similar across MGs. Correlation analysis of major agronomic characters showed positive relationships between days to flowering and growth days, seed weight and lodging in MG $IV{\sim}V$, seed crack and growth days in MG $0{\sim}III$, seed crack and days to flowering in MG $IV{\sim}V$ and MG $VI{\sim}VII$, seed crack and lodging in MG $IV{\sim}V$ and MG $VI{\sim}VII$, seed crack and seed weight in MG $IV{\sim}V$ and MG $VI{\sim}VII$, purple seed and growth days in MG $IV{\sim}V$, purple seed and seed weight in MG $VI{\sim}VII$, phomopsis and growth days in MG $IV{\sim}V$ and MG $VI{\sim}VII$, and phomopsis and purple seed in MG $IV{\sim}V$ and MG $VI{\sim}VII$. In contrast, a negative relationship was observed between seed weight and lodging in MG $0{\sim}III$. Correlating yield and major characters revealed negative relationships between days to flowering and growth days in MG $0{\sim}III$ and MG $IV{\sim}V$, whereas positive relationships were obtained on MG $VI{\sim}VII$ seeded on April 30. Lodging, seed weight and seed crack were all negatively correlated with yield in the MG $IV{\sim}V$ and MG $VI{\sim}VII$. Soybean cultivars identified as adaptable to early season planting for production of high quality soy curd and fermented soybean paste were Seonyu, Kwangdu, and Soho while those suited for the manufacture of soybean sprouts were Sobaeknanul, Kwangan, Sowon, and Bosuk. Geomjeong 2 chosen as best for mixing with rice.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.150-158
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• 2015

This article reports the development of an effective test procedure for detection of norovirus (NoV) in foods of diverse matrices. In this study, target foods included fermented milk, soybean paste, powders made from uncooked grains and vegetables, sesame leaves preserved in soy sauce, pickled mooli, and mooli. Viral recovery varied depending on the food matrices or elution buffers tested. Buffers were compared to determine effective elution buffers from artificially virus-contaminated foods. The conventional test procedure for concentrating viruses from food (elution-polyethylene glycol(PEG) precipitation-chloroform-PEG precipitation) was modified to save time by eliminating one PEG precipitation step. The modified procedure (elution-chloroform-PEG precipitation) was able to concentrate viruses more effectively than the conventional procedure. It also removed RT-PCR inhibitors effectively. The modified procedure was applied to target food for genogroup II NoV detection. NoV RNA was detected at the initial inoculum levels 3.125-12.5 RT-PCR units per 10-25 g tested food. The use of this newly established procedure should facilitate detection of low levels of norovirus in diverse foods.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.162-168
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• 2009

This study was conducted the analysis of food safety incidents between January 1998 and October 2008 using media reports. Total number of food safety incident was 569 through the study period. The average of food safety incident per year and month was 51.7and 4.9, respectively. The top 10 food types involved in the lists of food safety incidents were as follows; marine products, meat and meat products, confectionaries, beverages, special nutritional food, teas, noodles, soy and bean paste sauces, and milk and milk products etc. The top 10 single foods also were as follows; ready-to eats, meat, confectionary, health support foods, steeping tea, infant formula, meat products, ginseng products, foods for body weight control etc. Of the total 569 incidents, 247 (43.4%) were related with chemical hazards involving pesticide, food additives etc, biological hazards were 126 (22.1 %), and physical hazards were 97 (17.0%) incidents. In analysis stage in the food chain at which breakdown in food safety occurred, primary production were the most common stage with 364 (64%) incidents, and incidents at the manufacture handling and distribution stages were with 151 (26.5%), and 44 (7.7%), respectively. The results of this study can be used as a better data for risk analysis or food safety strategies.