• 한국식품영양학회지
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• 제25권1호
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• pp.32-49
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• 2012

This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

• 한국식품과학회지
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• 제32권2호
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• pp.317-322
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• 2000

전통 유과의 저장성을 증진하기 위한 시도의 일환으로써 Al증착필름 질소치환포장(AN포장군), PE필름 함기포장(PE포장군) 및 ${\gamma}-oryzanol$첨가 질소치환포장(ANA포장군)을 적용하여 $60^{\circ}C$에 20일 동안 저장하면서 유과의 품질 변화를 살펴보았다. 과산화물가, 산가 및 공액이중결합지방산 함량의 경우, PE포장군과 AN포장군은 저장일수가 늘어남에 따라 점차 증가하였고, 세 포장군 가운데 ANA포장군이 가장 낮은 값을 나타내었다. 반면, hexanal 함량은 AN포장군이 PE포장군보다 높았고, 색도에 있어서도 AN포장군이 PE포장군보다 황색도, 적색도가 더 높았다. 유과의 색도 결과와 관련이 있는 것으로 보이는 저장 중 수분함량은 AN포장군이 PE포장군보다 약 3배 정도 높았다. 유과의 질소치환포장시 완전탈기할 경우 제품의 변형 또는 파손이 일어났고 형태를 유지할 경우 잔존 산소량이 높게 나타났으며, 저장기간이 늘어남에 따라 포장지내 잔존 산소량이 증가하였다. 따라서 유과의 경우 질소치환포장의 적용은 완전 탈기가 어려워 일반 유탕스낵에 비해 효과가 낮으며, 유과의 저장성 증진을 위해서는 항산화제를 병용하는 것이 바람직할 것으로 사료된다.

• 한국식생활문화학회지
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• 제31권1호
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• pp.105-110
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• 2016

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

• 대한지역사회영양학회지
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• 제22권3호
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• pp.228-237
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• 2017

Objectives: The purpose of this study was to investigate the smoking status among adult workers, and current status of sugar intake. Methods: The survey included 500 men working in Gyeonggi-do from October to November in 2016. Questionnaire items covered their age, working status, smoking status, eating habits, eating behaviors, snack consumption status, habits and behaviors related to sugar intake. All data were analyzed by SPSS program (Ver. 23) and descriptive statistics was performed; a t-test, ${\chi}^2$ test, One-way ANOVA and Scheffe test were used for post-hoc test. Results: The study results showed that eating habits and behaviors of non-smokers were better than those of smokers. The frequency of daily snack consumption was the highest in smokers compared to and non-smokers. The smokers' favorite taste after smoking was 'Sweet'. The average score of sugar-related nutrition knowledge was higher in non-smokers compared to smokers. Non-smokers had better recognition of 'sugar reduction', and smokers were more likely to eat sweet foods, respectively. On the other hand, non-smokers could observe that they were trying to control themselves for health reasons. According to the results of the study, non-smokers showed better eating habits and dietary habits and consumed less sugar. Also, it was found that non-smokers tried to drink more water than beverages and refrain from eating sweets to reduce their sugar intake. Further, the most of the bread, coffee and beverages were also consumed at a lower frequency by non-smokers compared to smokers. Conclusions: This study results showed that smoking and sugar consumption were closely related. Therefore, adult workers should actively promote and learn so that they can maintain healthy and suitable dietary habits through reduction of sugar consumption.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.113-120
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• 2004

Selected microbiological and biochemical characteristics of the steeping process for the production of yukwa, a traditional Korean oil-puffed snack made of waxy rice, were investigated during steeping of waxy rice in water for 15 days. The lengthy steeping process was largely predominated by lactic acid bacteria (LAB), particularly, Lactobacillus and Leuconostoc. The predominat type of bacterium isolated was the Y26 strain tentatively identified as Lactobacillus plantarum. The titratable acidity of the steeping medium increased from 0.01 to 1.13%, in parallel with the decrease in pH ranging from 6.3 to 4.2 as the steeping period increased from 0 to 15 days. A high amount of lactic acid and to a much lesser extent, butyric acid, acetic acid, propionic acid, and succinic acid were detected during the steeping process. The amount of reducing sugars in the steeping medium increased from 0.61 to 10.43 mg/mL, whereas sucrose decreased from 0.46 mg% to an undetectable level. Starch degradation products including glucose, maltose and oligosaccharides ranging G3-G7 were not initially noticed, but their content increased during the steeping process until completion. However, no oligosaccharides larger than G8 were detected in the steeping medium. The activities of $\alpha$-amylase, $\beta$-amylase and protease in the steeping medium of waxy rice tended to rise increase with time during the steeping process. From these results, the lengthy steeping process in yukwa production can be characterized as the spontaneous fermentation, dominated by lactic acid bacteria, which is a necessary process for inducing biochemical modification of waxy rice.

• 한국식품조리과학회지
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• 제17권5호
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• pp.421-425
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• 2001

참당귀는 민방에서 월경통과 산후진정 등의 부인병 치료에 이용되어온 것으로 알려져 있다. 본 연구는 이러한 참당귀를 이용하여 제조한 우리 전통 한과류인 다식에 대하여 관능검사를 실시하였고 수분, 회분, 조단백질과 조지방 등의 일반성분을 분석하였으며, 참당귀의 phenolic compounds와 flavonoid 및 항산화활성 등을 측정하였다. 참당귀 다식의 관능검사 결과 참당귀 분말을 20% 함유한 흑임자다식이 동양의 참당귀 분말을 함유한 콩가루다식보다 높은 선호도를 나타내었다. 특히, 흑임자 분말에 참당귀 분말 20% 첨가군은 30대 및 40대에서 가장 선호도가 높았다. 참당귀 분말을 20% 첨가한 흑임자다식은 수분함량이 11.85%와 회분함량이 3.4%였고, 조단백질 14.1%, 조지방 23.44%의 함량을 나타내었다. 또한 참당귀의 phenolic compounds 함량은 2.23 mg/g, flavonoid 함량은 9.9 mg/g이었으며 항산화활성은 methanol reflux sample을 0.1 g/$m\ell$의 농도로 측정했을시 53.14%로 나타났다.

• 한국조리학회지
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• 제14권1호
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• pp.123-133
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• 2008

Hangwha is a part of our traditional culture; however, it is now barely maintaining its name. This study intends to contribute to the development of the Hanghwa industry. In this respect, 'Brand Image' is adopted to suggest the ways to develop the Hangwha industry. Commercializing factors that consumers prefer were analyzed and their effects on brand image were investigated. In addition, the effects of brand image on consumers' awareness and preference were analyzed. This research conducted analysis on 294 people who have used Hangwha in Busan and Gyeongsangnamdo. The results of this empirical study are as follows: It turned out that Hangwha influences the society-oriented and consumer-oriented brand image. Its quality-oriented image has influence on awareness. Its society-oriented and quality-oriented brand image turned out to influence preference.

• 식품과학과 산업
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• 제53권1호
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• pp.92-100
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• 2020

Recently, a lot of consumers in the United States are trying to find out the diverse Asian foods due to the raw material used,sauce,flavor,taste, and cooking philosophy. Asian fare has boomed up in the past decades at restaurants and retail food markets. These phenomena are considered to continue since many Americans become more cautious for health since they believe the traditional Asian foods are better for health than European, Latin, and traditional American diets. The increase of Asian population in America also induce the increased consumption of Asian foods, and those who traveled and tasted Asian foods during their journey want to take Asian foods after back home. Several sauces including gochujang, ramen, and seaweed snack are examples of Asian foods consumed in a large quantity. Many Asian food and material suppliers are trying to pioneer and penetrate American food market with exotic multifaceted Asian cuisine.

• 한국식품위생안전성학회지
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• 제20권3호
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• pp.179-184
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• 2005

시중에 유통되는 과자류 3,716건에 대해 각각의 규격검사를 실시하였으며 그중 36건이 부적합하였다. 부적내역을 보면 빵류가 2건, 건과류가 33건, 사탕류가 1건이먼으며 가장 부적이 많은 건과류는 33건의 부적합 중에서 32건이 유처리 스낵이었다. 유처리 스낵 중 전통한과가 전체 한과의 $8.9\%$에 해당하는 부적률을 보였으며, 부적항목이 튀김유의 산패와 관련된 산가와 과산화물가이어서 유처리 제품의 철저한 위생관리가 이루어져야 할 것이다. 빵류의 영양성분 표시사항은 표시제품 20건 중 18건이 부적절한 것으로 나타나 심각한 수준인 것으로 측정되었다. 빵류에는 영양성분을 반드시 표시하게 되어있으나 표시되지 않은 제품들이 시중에 많이 유통되고 있어 이에 대한 규제가 강화되어야 할 것이다. 결과적으로 과자류 중에서 변질되기 쉬운 유처리 스낵의 철저한 품질관리와 지속적인 주의가 절실히 필요하며, 영양성분 표시에 대한 집중적인 점검과 관리가 요구된다.

• 한국지역사회생활과학회지
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• 제16권2호
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• pp.39-50
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• 2005

For the life quality improvement of rural elderly family placed in risk of frail, this study was investigated. Health habit, food habit, and dietary management were analyzed between elderly and middle aged family The subjects 1870 collected in 9 provinces 88 cities or guns by sampling with probability proportional to size(PPS). Questionnaire method was used. Survey was conducted by trained interviewers. Statistical analyses were performed using SAS(version 8.1). Chi-square tests and General Linear Models were used. The elderly families' characters were odd pair$(42.0\%)$, with patients$(17.6\%)$ and health examination per 1 or 2 years$(44.0\%)$. The elderly families' health habit: high of no-drink$(55.2\%)$ and low of smoke$(31.3\%)$ situation was better than those of middle aged families'. The states of diets of elderly family: having breakfast$(94.1\%)$ but 1-2 kinds$(17.7\%)$ or 3-4 kinds$(59.4\%)$ of side dishes allowed to guess lower status of food intake balance. Nutritional supplements$(27.5\%)$with tablets of vitamins$(63.5\%)$ were the most frequent states in elderly family. The aspects of dietary habit of elderly family: no instant foods$(72.6\%)$, no snack$(3.08\%)$ and no dine-out$(67.7\%)$ were significantly different with those of middle aged family. Dietary habit score(8.28/12 points) of elderly family was not significantly different with 8.22/12 points of middle aged family. Food purchase place of elderly family was mainly at traditional market$(43.6\%)$, but it was significantly different with super-market$(47.6\%)$ of middle aged family. In elderly family, traditional dish preparation was seldom$(49.8\%)$ except winter kimchi$(91.5\%)$, but significantly higher rate of in middle aged families' traditional dish preparation and winter kimchi$(94.5\%)$. From these results, more of snack, traditional dishes and dine-out were needed to improve quality of life for rural elderly.