• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.2 s.120
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• pp.68-77
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• 2007

It is necessary to recognize philosophical and scientific depth, contained in traditional culture in a correct fashion, in order to succeed and develop our excellent traditional culture. Some studies on storage, circulation, and package design of traditional food will multiple the added value of traditional culture. So this research was carried out for making packing cases of kinds of Korean dried confectionery using Hanji by traditional manufacturing method, Hanji textile, charcoal Hanji and jade Hanji, and for developing environmental-friendly Korean dried confectionery package as more luxurious packaging papers by putting an exterior design on the surface. The results measured physical properties, air permeability and anti-mold activity of Hanji, and designing Korean dried confectionery are as follows. The physical properties and air permeability used to manufacture Korean dried confectionery package, turned out to be no affection to the food packaging Hanji. In order to avoid the monotonousness of Korean dried confectionery package, it was designed with Hanji textile together with elegant traditional pattern. It is estimated to increase the value of Korean dried food and to make the anti-mold activity of Hanji added charcoal and jade effective. In conclusion, by developing individual properties of traditional food and proper packaging paper as well as packaging design according to circulating situation, it is considered that the taste and the fancy can be maximized. After all, by applying excellent traits contained in our race's culture, it is possible to develop the package cases into competitive ones. And it would be able to increase utilization of Hanji. Namely, production of high quality traditional food package with Hanji is expected for new valuable industry of Hanji.

• Food Science and Preservation
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• v.5 no.2
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• pp.144-149
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• 1998

The purpose of this study was to reveal consumer attitudes about package colors of Korean traditional floods. The housewives preferred pale purple blue for soy sediment, red purple for soy soup, yellow for vinegar, red for power sediment. For the background color of each package, consumers tended to like similar color with color of the content, but did not show any bias for the lesser color of it. The statistically significant correlations between populational difference and package colors were not found.

• Food Science and Preservation
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• v.2 no.2
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• pp.285-291
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• 1995

This study was performed to investigate the optimum moisture content and the best packaging method of dried persimmons for long term storage at room temperature. The package material to be used were 0.05mm polyethylene film, Wrap film, 0.08mm LDPE film exchanged nitrogen gas, and non package for untreated control. Before the storage, the initial moisture contents of dried persimmons were treated with 40%, 35% and 30%, respectively; 40% as traditional dryness, 35% as extending dry period one more week, and 30% as for two more weeks. The best package method was 0.08mm LDPE film exchanged nitrogen gas, and the optimum moisture control was 35%

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.383-392
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• 2007

The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.301-308
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• 1997

This study was undertaken to investigate college students' dietary behavior and consciousness of Korean traditional food during in 1996. 490 students in junlanamdo were asked to fill out the questionaries. The data was analyzed SAS package. The results were summarized as follows; 1. The average height and weight were 172.8 cm, 63.8 kg for male and 160.9 cm, 49.2 kg for female. Students' living their own home were 52.6% and self lodging students were 24.9%. 2 Eating type of college students appeared that they prefered to cooked rice at breakfast, dinner and lunch. 85.3% of college students prefer Korean food. Male have a meal for hunger and female for pleasure (p<0.002). 3. The standard of food choice were taste of food. Majority of college students(85.9%)) think that the Korean traditional food should be succeeded and developed. However, they want the taste of Korean traditional food to be changed for their preference (58.2%). Opinion of students on traditional food to be improved are the cookery (38.8%), the sanitation (26.7%), the presevation (24.7%), the taste (6.7%) and the nutrition (3.1%).

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.8-16
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• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.357-366
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• 1995

This study was undertaken to investigate college students' perception and preference of Korean traditional foods during November in 1994. 493 students in Taejon area were asked to fill out the questionaires. The collected data were analyzed by SAS package. The average height and weight were 173.04 cm, 64.46 kg for male and 161.73 cm, 49.33 kg for female. Students living their own home were 48.8% and self-lodging students were 30.2%. Male have a meal for hunger and female for pleasure (p<0.002). They choose their foods based on the taste (84.6%) and nutrition (8.2%). 85.5% of students prefer Korean traditional foods. Most students think that the Korean traditional foods should be succeeded and developed. However, they want the taste of Korean traditional foods to be changed for their preference. Kimch'i is the most favorate fermented foods. The fermented fish products and jang-atchi are the most unfavorate ones. They don't like too salty taste and strong smell of the Korean fermented foods.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.615-623
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• 2003

This study has been conducted to develop brown stock with the high pressure cooking(HPC) method. The sterilization methods, package film and storage methods, and quality maintenance during storage were investigated in this study. The packaging quality of NY/PP was inferior to that of PE/AL/PP since NY/PP facilitated the ventilation and moisture absorption. The maximum duration of the safe storage was found to be 50 days at 25$^{\circ}C$, 30 days at 35$^{\circ}C$ for NY/PP package film, and 60 days at 25$^{\circ}C$, 40 days at 35$^{\circ}C$ for PE/AL/PP one. These results showed that the overall quality of brown stock by the HPC method was not different significantly from that of brown stock by the traditional approach. Furthermore, the HPC approach might improve the productivity by saving the labour cost, food cost, and cooking time. Therefore, the traditional method might well be substituted by this newly developed method.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.350-355
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• 2009

This study was performed to evaluate the sodium and potassium content of the 19 kinds of side dish purchased from traditional market and super market in Daejeon area. The results are summarized as follows. Sodium content(mg/100 g) among samples was the highest in the Jangachies. The sodium contents of Yeongeun jorim, Bellflower saengchae, Kkaetip jangachies, Chonggak kimchi, Changranjut in super market were significantly higher than those of the traditional market (p<0.05). On the other hand, the sodium contents of the other side dishes in traditional market were significantly higher those in super market. These results suggested that the sodium content of side dishes in the traditional market were higher than those in the super market. Sodium intake from Kimchi and Jangachies per one serving size is estimated significantly highest among samples. Also, potassium content of side dishes were low detected compare to sodium content and potassium content of side dishes in the traditional market were higher than those in the super market. From these results, it was suggested that food labeling (Na content) on the package of side dishes is to be required for lowering Na intake, and standard cooking methods is to be established.

• Journal of the Korean Home Economics Association
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• v.33 no.4
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• pp.65-87
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• 1995

The purpose of this study was to investigate the consciousness, knowledge and food preferences for the Korean traditional foods, using a questionnaire survey for 560 high school students in seoul. The data were analyzed with simple frequency, percentage, t-test, chi-square test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis using the SPSS/PC+ Package system. The results of the survey are summarized as follows ; Girls showed a more interest in Korean traditional foods than boys. The motive of having interest in korean traditional foods were through mass communication or home education. Most of students were preffered korean traditional foods and were proud of native foods. The most preffered foods were Kim-chi and beverage. and they thought that color, appearance, foodstuff combination of Korean traditional foods were better than those of foreign foods. they showed a tendency to decrease the use Korean traditional foods because it is difficult to cook and they have little time to cook. They have taken more Korean traditional foods at home. Most students were responded that it is necessary to develope Korean traditional foods at home for the succeeding of korean dietary life culture. For the idea of improving Korean traditional foods, it is thought that simplified cooking method, new cooking method and fastfood is developed.