• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 추계학술대회
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• pp.20-20
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• 2019

Sedge family is second largest family in the Korean flora with more than 240 taxa, following Aster family (about 300 taxa). Although high species diversity, a very limited number of taxa has been utilized for ethnobotanical usages. In the study, previous researches on Cyperaceae ethnobotanical information are documented and analyzed for future research directions on the taxa. A total number of seven taxa has been used for medicinal, food, and material purposes: Carex boottiana Hook. & Arn., Cyperus amuricus Maxim., Cyperus esculentus L., Cyperus exaltatus Retz., Cyperus rotundus L., Eleocharis kuroguwai Ohwi, and Bolboschoenus maritimus (L.) Palla. Underground parts such as tubers are used with medicinal purpose, and aboveground portions such as leaves and stems provide materials for various tools and foods for people and animals. They are all native to Korea, except C. esculentus, which is introduced from Mediterranean areas for anti-erosion materials. The ethnobotanical value of C. esculentus has been well recognized from ancient times, for example, starch grains in USA (excavations at the Mashantucket Pequot Reservation) and Tiger nut milk (Horchata de chufa in Spain). Among material sources, C. exaltatus has a long history in the Korean peninsula from Three Kingdoms of Korea (57 BC~668 AD). C. rotundus is distributed widely in Asia, Africa, Europe, and America, and utilized for medicines, food, and materials. In addition, Eleocharis kuroguwai is only one taxon utilized for ethnobotanical uses among fifteen Eleocharis Korean native species. The number of species with ethnobotanical uses is small in sedge family, but the family has long been utilized accompanying long human history. Cyperus papyrus L., the source of papyrus paper (Egypt in the Nile Delta), is also a member of sedge family. Sedge family has contributed to human societies in various aspects but, the cultural, botanical, ecological values of family members have been underestimated.

• 한국지하수토양환경학회지:지하수토양환경
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• 제21권1호
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• pp.22-27
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• 2016

Hydrothermal carbonization (HTC) is a carbonization method of thermochemical process at a relatively low temperature (180-250℃). It is reacted by water containing raw material. In this study, it was selected for effective disposal method of food waste because food waste in Korea has large amount water. 5 kg, 10 kg, 15 kg of food waste were reacted for 6 hours at 200℃ for selecting the optimum amount of raw material. Since the derived optimum amount, food waste was reacted for 2 hours, 4 hours and 6 hours at 200℃ and 1.5 MPa. After carbonization, it was analyzed to evaluated the properties by ultimate analysis, iodine adsorption, BET surface area and SEM. After analyzing the characteristics, it can be utilized as a basic data for applied.

• 한국식품조리과학회지
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• 제25권1호
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• pp.39-44
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• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• 대한한의학원전학회지
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• 제26권1호
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• pp.99-129
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• 2013

Objective : Most disease of the aged comprise chronic illness, hence the diet is important. Yet, the study on diet methodology for the remedy of the aged folks' aliments is scarce. The diet for the aged must be easy to digest- in regard to the physiological features of the aged, delightfully chewable, while meeting the expectation and guaranteeing nutrition-supply and remedial efficacy. Material and Method : This study is designed to accomplish following things with the Yang-lo-bong-chin-seo, a text on maintaining and upbringing the health for the aged: (1) classify the food recorded in the text in terms of cooking methods, (2) then sort the main ingredients in remedial herbal rice porridge(Yak-sun-jook) in food material science manner, (3) evaluate the cooking methods of the porridge for each and various symptoms, and (4) assess the features of each ingredient of the porridge, the value of it both in oriental medicine's and nutrition's scope. Results : 1) Among 64 main dishes recorded in Yang-lo-bong-chin-seo, rice porridge composes the majority, which is 64%. Stew and soup account for 60% of side dishes. 2) In 15 food cures, 43 remedial herbal rice porridges(Yak-sun-jook) were recorded. 3) Yak-sun-jook utilizes most chinese herbs as its food material. 4) Yak-sun-jook is made more with vegetable ingredients than animal ingredients and consist highly of chinese herbs. 5) Main ingredients in the porridges are effective in disease cure in addition to sufficient, well-balanced nutrition. 6) Cooking method of the porridge is grinding chinese herbs into powder or boiling them for a long time. Conclusion: All forementioned steps build the informational foundation - for this purpose the information be utilized - for making possible the development and the devising of pragmatic and feasible Remedial herbal rice porridge(Yak-sun-jook).

• 동아시아식생활학회지
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• 제25권1호
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• pp.193-201
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• 2015

The aims of this study were to investigate (1) the status of food materials purchased by group-buying companies and (2) the satisfaction with food materials and service quality of group-buying companies in foodservice at child-care centers. In November 2013, child-care centers which were participated in a group-buying program in Gwanak-gu, Seoul were requested to complete self-reported questionnaires. One hundred and eight respondents (76.9% of directors, 23.1% of non-directors) completed questionnaires, including purchase frequency of food materials, degree of satisfaction with 'food materials' and 'operating system and service' of group-buying companies. About 60% of child-care centers purchased food materials from major companies. Respondents' overall satisfaction with 'food materials' and 'operating system and service' were '3.55' and '3.72' out of 5 points, respectively. For overall satisfaction with food materials, there were significant differences between 'public (3.79)' and 'private, home-based (3.31)' child-care centers (p=0.023). The results of multi-regression analysis showed that quality (${\beta}$=0.271, p=0.013) and price appropriateness (${\beta}$=0.284, p=0.002) were associated with overall satisfaction with food materials purchased by group-buying companies. The factors such as delivery accuracy about items(${\beta}$=-0.201, p=0.042), hygiene of delivery process (${\beta}$=-0.207, p=0.025) and communication with companies (${\beta}$=-0.317, p=0.003) were significantly associated with overall satisfaction with operating system and service provided by group-buying companies. The results of this study could be utilized for group-buying companies and the government to develop guidelines and policies on food material buying in foodservice at child-care centers.

• 한국축산식품학회지
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• 제35권4호
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• pp.431-440
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• 2015

Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although not a common raw material, chicken bone can be used in many different ways besides manufacturing of collagen products. In this study, a multi-step procedure was optimized to isolate chicken bone collagen for higher yield and quality for manufacture of collagen products. The chemical composition of chicken bone was 2.9% nitrogen corresponding to about 15.6% protein, 9.5% fat, 14.7% mineral and 57.5% moisture. The lowest amount of protein loss was aimed along with the separation of the highest amount of visible impurities, non-collagen proteins, minerals and fats. Treatments under optimum conditions removed 57.1% of fats and 87.5% of minerals with respect to their initial concentrations. Meanwhile, 18.6% of protein and 14.9% of hydroxyproline were lost, suggesting that a selective separation of non-collagen components and isolation of collagen were achieved. A significant part of impurities were selectively removed and over 80% of the original collagen was preserved during the treatments.

• 한국포장학회지
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• 제20권1호
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• pp.7-15
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• 2014

Agar-based composite films were prepared with variety of food processing and agricultural processing waste materials in order to screen natural lingo-cellulosic resources for the value-added utilization of the under-utilized materials. The effect of these waste materials (10 wt% based on agar) on mechanical properties, moisture content (MC), water vapor permeability (WVP), water absorption behavior of biocomposite films were investigated. Biocomposite films prepared with various fibers resulted in significant increase or decrease in color and percent transmittance. The MC, WVP, and surface hydrophobicity of biocomposite films increased significantly by incorporation of fibers, while the water uptake ratio and solubility of the film decreased. SEM images of biocomposite film showed better adhesion between the fiber and agar polymer. Among the tested cellulosic waste materials, rice wine waste, onion and garlic fibers were promising for the value-added utilization as a reinforcing material for the preparation of biocomposite food packaging films.

• 한국축산식품학회지
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• 제37권1호
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• pp.38-43
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• 2017

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

• 동아시아식생활학회지
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• 제11권5호
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• 한국식생활문화학회지
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• 제33권2호
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.