• Journal of the Korean Society of Food Culture
• /
• v.4 no.1
• /
• pp.53-58
• /
• 1989

The classification of tea materials had been based on four group, six group or ten group classification systems until 1979. A six group classification method was established in 1979 according to the chemical composition of tea materials. The history and existence of the six kinds of tea in Korean Peninsular were investigated. It was confirmed that the use of green tea, which was introduced from Chinese Tang to Silla, has been continued till present time in Korea.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.5
• /
• pp.609-614
• /
• 2007

Quality characteristics of dasik were studied with varied the levels of rice grain particle size and green tea powder and compared them with commercially sold dasik. Among the samples with the same number of grinding times, the sample groups with the higher amount of green tea showed significantly the less mosture content(p<0.05). Hardness was higher in the samples containing higher amount of green tea among the ones with the same grain size (p<0.05). The M13G0.5 was evaluated to have the highest savory aroma with significance (p<0.05), and C1 to have the highest sweetness by sensory analysis. The developed dasik samples with lower rice grain particle size had significantly lower adhesiveness, chewiness, gumminess, and cohesiveness compared to those of commercial sample groups. In sensory tests, the compared groups showed significantly the higher savory aroma and flavor and very lower hardness when compared to those of commercial sample groups. With the results above, dasik with with varied the levels of rice grain particle size and green tea powder were developed with improved qualities compared to those of commercially sold dasik.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.6
• /
• pp.756-761
• /
• 2009

The objective of this study was to assess the quality characteristics of almond Dasik prepared with the addition of purple sweet potato powder (PSPP). Five different levels (0, 5, 10, 15, and 20%) of PSPP were added and the physicochemical properties of the Dasik were examined. Crude protein and crude fat contents decreased as the level of PSPP increased (p<0.05). The Hunter L-value decreased while the a-value increased as the PSPP level increased. Texture measurements showed that the addition of PSPP increased hardness, cohesiveness, and brittleness. Total polyphenol content and antioxidant activity were assessed in terms of estimating the functionality of the Dasik. The results showed that incorporating PSPP into the Dasik provided higher polyphenol content and antioxidant activity compared to the control Dasik (p<0.05). The results of a consumer acceptance test revealed that the Dasik sample made with 15% PSPP was most preferred and the 20% sample was the least preferred. Therefore, it is suggested that purple sweet potato powder can be incorporated into Dasik up to 15% without reducing its quality.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.6
• /
• pp.755-760
• /
• 2008

This study was carried out to investigate the quality characteristics and antioxidant activity of the black sesame Dasikadded spirulina (0, 10, 20, 30%). Black sesame Dasik with 30% spirulina showed a higher moisture content compared to control. L, a and b values of Hunter color system were decreased significantly according to the addition of spirulina (p<0.05). Hardness and gumminess analyzed by TPA (Texture profile analyzer) were increased significantly according to the addition of spirulina (p<0.05). The antioxidant property of black sesame Dasik increased according to the addition of spirulina: IC50 values of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radical scavenging activity of the control was 112.3 g/mL and 56.2 mg/mL, respectively, whereas those of Dasik with 30% addition of spirulina was 58.2 mg/mL and 45.7 mg/mL, respectively. Sensory evaluation results showed that the overall acceptability was not significantly different up to 20% addition of spirulina, compared to that of the control. Based on these results, it was suggested that the addition of spirulina to black sesame Dasik was appropriated up to 20% for quality improvement with antioxidant activity.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.3
• /
• pp.237-244
• /
• 1992

A total of 9 different names of dried beef were found in the literatures. They were classified in to 4 groups according to their processing method and shape: San pc(about 1cm thick beef salted and dried), Pyun po(ground beef with the seasoning, make small size or large size, dried), Yak po(thin beef or ground beef in the seasoning, dried), Jang po(thin beef in the seasoning, dried until half, again in the seasoning, dried). Most of the po was prepared with beef but phesant was also used for preparation Po in salt, seasame oil, black powder and soy sauce amomg the 19 kinds of seasoning, and chopped pinenut among 3 kinds of decorating were commonly used.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.1
• /
• pp.39-52
• /
• 2011

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, $1^{st}$ set (two, five, and 70 kinds of dasik), $2^{nd}$ set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• Journal of Veterinary Clinics
• /
• v.27 no.6
• /
• pp.723-725
• /
• 2010

A 14-year-old spayed, mixed breed, female cat was admitted for evaluation of a polyphagia, hyperactivity and chronic weight loss. Physical examination revealed a tachycardia and mild elevated systemic blood pressure. This cat had azotemia and mild increased total thyroxin (TT4) and free thyroxin concentration. However triiodothyronine (T3) level was normal, the T3 suppression test for definite diagnosis were made. No changes of TT4 serum concentration before and after the exogenous T3 administration in this cat showed hyperthyroidism. This cat was diagnosed as mild hyperthyroidism concurrent with chronic kidney disease (CKD) and antithyroid drug, methimazole, was used for medical management. This is first case report describing clinical and laboratory characteristic features of feline hyperthyroidism complicated with CKD and its clinical outcome using medical management in our country.

• Journal of Global Scholars of Marketing Science
• /
• v.8
• /
• pp.1-19
• /
• 2001

To develop the traditional tea culture into tourism product, we will review the characteristics of traditional tea culture. Since our ancestor introduced tea, our tea culture has expressed the culture and spirit of ancestors' life and practiced the body and mind. Based on this facts, we want to build the program for applying.the tea culture into the characteristics of tourism products. The program for tea culture is following; reception; visiting the Korean Tea Museum consisting of reception room, tea-related document room, tea pottery room and korean traditional dress room; experiencing tea ceremony, tea traditional foods, natural dyeing, tea pottery making and tea etiquette; seeing visitors out. However, we didn't evaluate the satisfaction of tourists from Japan, China, America and Europe who participated in this program through the objective data. But they understood the excellency and creativity of Korean traditional culture through experiencing Korean invisible-visible culture. Therefore this study intends to develop the program for the attractive and differentiated culture tourism and build the competitive model of Korean culture tourism product.

• Korean Journal of Human Ecology
• /
• v.23 no.2
• /
• pp.357-366
• /
• 2014

In this study, we manufactured mung bean Dasik (pattern pressed candy) after selecting the optimum roasting conditions through physiochemical analysis and sensory evaluation. Then anti-oxidative abilities of roasted mung bean were measured in order to develop beauty food (Dasik) using roasted mung bean. In the content of vitexin and isovitexin of roasted mung bean, about 10 times the vitexin in the seed(60.85 mg/g) is found in the skin of raw mung bean, and about 9 times the isovitexin in the seed(71.42 mg/g) is also found in the peel. As a result of analyzing the seed and peel of mung bean after roasting it for 10, 20 and 30 minutes respectively, the optimum roasting condition is thought to be $110^{\circ}C$ for 30 minutes as the contents of vitexin and isovitexin showed the highest values of 104.94 mg/g and 122.02 mg/g respectively when the mung bean was roasted at $110^{\circ}C$ for 30 minutes. In the anti-oxidative activity evaluation of the optimum mung bean Dasik, the total content of phenol was shown to be 0.15 mg/mL, and the total content of flavonoid was shown to be 0.026 mg/mL. The DPPH radical scavenging ability showed a high vitality of 58.19%, and the ABTS radical scavenging ability was shown to be 13.26%.

• Journal of Veterinary Clinics
• /
• v.20 no.2
• /
• pp.233-236
• /
• 2003

A 10 year old, intact female Yorkshire terrier was referred to the Veterinary Teaching Hospital of Konkuk University. Upon admission, the patient had severe necrotic skin disease on face and abdominal wall, and also showed polyuria, polydipsia (PUPD), and polyphagia. A tentatative diagnosis of hyperadrenocorticism was made on the basis of history takings, physical examination, and results of CBC and serum biochemistry. Hyperadrencorticism was confirmed by ACTH stimulation test and pituitary-dependent hyperadrenocorticism (PDH) was diagnosed according to the results of high dose dexamethasone suppression test (HDDST). After initiating mitotane therapy, severe skin problem and clinical signs including PUPD were improved. And we determined whether or not mitotane therapy well controlled serum cortisol level with ACTH stimulation test. This case was presented to show that the patient misdiagnosed and treated for more than 1 year as other dermatologic problem in 3 local animal clinics was treated and managed sucessfully with mitotane administration.