• Journal of Korea Entertainment Industry Association
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• v.15 no.8
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• pp.457-464
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• 2021

This study is a study on the development of board games using local cultural contents. As a prior study related to this study, basic research on board game development, research on cultural products based on cultural heritage, and storytelling development research using local cultural and tourism resources were considered. Among them, for the main purpose of board games and development process, discussions were conducted on the research methodology of Lee Dae-woong and Oh Seung-taek (2004). As a result, it was possible to successfully proceed with planning meetings, proposal preparation, board game design, board game 3D graphic production process, and prototype development. What is peculiar is that characters (dried persimmons, strawberries, jujube, and salted seafood) containing Nonsan's unique regional characteristics were searched and utilized. In addition, major cultural heritages such as Donamseowon Confucian Academy and Gwanchoksa Temple, designated as Nonsan-si cultural properties, were combined with important treasure hunt contents of board games to enhance interest and education at the same time. The theme of this paper, Nonsan, Finding Lost Treasure, is a new educational alternative that can solve the problems of computer games, and has the advantage of having the nature of community leisure play, not individual play. Based on this board game development research in the future, we intend to expect the results of game production using cultural elements from other regions.

• Journal of the Korean Society of Food Culture
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• v.6 no.3
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• pp.281-291
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• 1991

Kasugadaisha was built in the 9th century at Nara, Japan and it was the powerful Fujiwara's Shrine at that time. And also Wakamiyasai which has transmitted from generation to generation about for 1200 years at Kasugadaisha is typical sacrificial service of Nara Ages and it was built up with the historical background from Korean peninsula, especially Bekje. So it could be presumed to be important data to survey the sacrificial service in order to study on the ancient dietary culture of Korean and Japanese. 1) They used a live flower or paper flower in every sacrificial services. But in Korea, it has been used not only in the sacrificial services but also in happy events. And also it has been changed to use silk or developed rice cake instead of paper. 2) Steamed rice cake in Siru has been taken after boiled rice and unpolished rice. 3) Fried rice cake like doughnut was beginning of fried cake like Yak-kwa. 4) Four colors of red, yellow, green and white are symbolic at the high offering. There are a lot of cake, candy and some kind of biskuit four colors used in every events even now in Korea.

• Journal of Mushroom
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• v.13 no.4
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• pp.314-318
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• 2015

This study was carried out to investigated the avaiability of dried Koojongsi persimmon peels (KPP) as a useful mushroom medium using Pleurotus eryngii ASI 2312. Mushroom cultivation medium used in this study was mixed with medium mixture, corn cob and sawdust (220:65:15, v/v). Dried KPP was replaced mushroom cultivation medium (control) with 5, 10, 15, 20, 30, 40, 50% dried KPP. The T-N content of dried KPP treatments decreased to increase replaced ratio of the dried KPP and C/N ratio was increased to increase replaced ratio of the dried KPP. But T-C content of dried KPP treatments was similar to untreated control. The average cultivating periods of mycelium on dried KPP treatments was delayed to increase replaced ratio of the dried KPP and cultivating periods was delayed over 30% dried KPP treatments. The length of stipe of dried KPP treatments was longer than that of the untreated control to increase replaced ratio of the dried KPP and thickness of stipes was tend to be thinner than that of the untreated control to increase replaced ratio of the dried KPP. The moisture, carbohydrate, crude protein and crude ash content of mycelial were similar to untreated control, but crude fatty acid was increased to increase replaced ratio of the dried KPP. The ${\beta}-glucan$ content of 10% and 15% treatments were higher than untreatment control. The results based on cultivation yield and ${\beta}-glucan$ content indicated that optimal mixture ratio dried KPP was 15%.

• Food Science and Preservation
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• v.13 no.4
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• pp.432-437
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• 2006

To compare the content of natural existence with artificial addition experimental subject of 152 cases(25 kinds) were classified by two category of 42 fresh samples(14 kinds) and 110 processed samples(23 kinds). The content of sulfur dioxide were determined by Monnier-Williams's modified method. In mean content of 42 non-processed samples studied the range of contents was between 0.00 and 9.46 mg/kg. Radish contained the highest amount of sulfur dioxide(8.97 mg/kg), followed by onion(8.04 mg/kg). In mean content of 110 processed samples studied, the range of content was between 0.00 and 1,828.59 mg/kg. Gourd contained the highest amount of sulfur dioxide(1,064.61 mg/kg), followed by apricot(869.62 mg/kg), dried persimmon(64.11 mg/kg), dried radish(29.00 mg/kg), dried pumpkin(17.63 mg/kg), and those were lowe. than criteria. To supply safe food for the citizens, the quantitative level is required to be reinforced to supply safe foot continuously.