• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.9-16
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• 2010

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

• Journal of Nutrition and Health
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• v.54 no.3
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• pp.305-320
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• 2021

Purpose: This study analyzed the dietary patterns of Central Asian immigrant workers (Mongolia, Kazakhstan, Uzbekistan, and Kyrgyzstan) living in South Korea to determine the food acculturation and how their dietary practices have changed after immigration. Methods: Self-administered questionnaires were completed by 186 Central Asian immigrant workers living in South Korea. A food frequency questionnaire (FFQ) was used to obtain information on the consumption frequency of 22 food items before and after their immigration to Korea. Results: Central Asians switched to Korean meat consumption patterns, which consume mainly pork, chicken, and beef, showing a decrease in the intake of beef and lamb and an increase in that of pork. Their consumption of Namul (cooked vegetable), Kimchi, rice, and marine products increased while that of potatoes decreased during acculturation to Korean food culture. Positive changes were observed in Mongolians' eating habits. Their meat-based diet turned into a healthy one in which nutritional balance was achieved by consuming the various food groups. Negative dietary changes were also observed; intake of instant foods and coffee increased while black and green tea consumption decreased. Intake of Namul (p < 0.01), Kimchi (p < 0.01), rice (p < 0.001), ramen (p < 0.001), pork, chicken (p < 0.01), fish (p < 0.01), seafood (p < 0.001), and coffee (p < 0.001) increased significantly in the group that responded and their health improved after moving to Korea. This result suggests that health improved among those who were well settled in Korea and ate the various food groups. Conclusion: These findings can help understand the acculturation process to Korean food culture and provide a basis for developing policies to help them adjust to Korean food culture.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.468-473
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• 2006

This study was conducted to develop pigment of flowers as a food material and the red rose(Rosa hybrida L.) was used for this study. To check the possibility of using the rose pigment as a food additive we have extracted the pigment from rose and examined all the factors (pH, temperature, free sugars, organic acids, metal ions) for stability. The results obtained are as follows: In examining the stability of the pigment, the residue of the pigment noticeably decreased with the increase of the pH and the temperature, and among free sugars (fructose, glucose, sucrose) the addition of fructose made the residue the lowest. With the addition of organic acids the samples exhibited the hyperchromic effect throughout the period of the storage. The pigment residue decreased when the amount of the metal ions increased and especially the Cu$^{2+}$ ion was most destructive.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.116-129
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• 2009

The study was conducted to evaluate consumer awareness of the risk elements associated with foods and their information search behavior regarding food safety. The data were collected from 504 adult consumers living in Seoul, Busan, Incheon, Daegu, Daejeon, and Gwangju through a self-administered questionnaire on August, 2006. Frequency analyses, t tests, one-way analysis of variance, and Duncan's multiple range comparison tests were conducted to analyze the responses using SPSS v. 14.0. The levels of recognition of consumers regarding each risk element were generally low. Many respondents answered that they obtained information regarding food safety from TV/radio/newspapers and family/relatives/friends/neighbors. The respondents also indicated that they had strong confidence in the information from family/relatives/friends/neighbors. Additionally, most respondents required information regarding heavy metal contamination, endoctrine disruptors, and avian influenza.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.472-478
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• 2004

In this study, Perilla frutescens wh~ch has been used as a folk remedy was investigated its antimicrobial activity. First, the Perilla frutescens was extracted with methanol at room temperatures, and fractionation of the methanol extracts from Perilla frutescens was carried out by using petroleum ether, chloroform, and ethyl acetate, respectively. The antimicrobial activity. of the. Perilla frutescens extracts was determined using a paper disc method and the growth inhibition curve was determined using methanol extracts of Perilla frutescens against Salmonella enteritidis and Bacillus cereus. The methanol extract of Perilla frutescens showed strong antimicrobial activity against Bacillus cereus at the concentration of 1.000 ppm. The 4,000 ppm of methanol extract from Perilla frutescens. retarded the growth of S. enteritidis and Bacillus cereus up to 72 hours.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.969-974
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• 2010

The purpose of this study was to investigate the quality characteristics of frozen cookies made with 3%, 6%, 9% buckwheat flour. The higher amount of buckwheat flour added to the frozen cookies, the greater the decrease in water activity, hardness, Max. G and brittleness compared to control. Lightness, redness, and yellowness of the cookies with buckwheat flour were slightly lower than those of control. Brown color and buckwheat odor of the cookies with buckwheat flour were higher, whereas egg odor and butter flavor were lower than those of control. Overall acceptance of the frozen cookies with 3% buckwheat flour was high.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.265-272
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• 2013

In order to globalize Korean foods successfully, it is necessary to understand foreigners' attitudes about ethnic foods and how foreigners perceive Korean foods. It would be valuable to survey the degree of interest from foreigners when purchasing Korean foods. Thus, a survey was performed on the most common tourists in Korea, the Japanese, Chinese and Americans. 313 respondents completed the survey on ethnic foods (16 questions), purchasing intention of Korean foods (3 questions), and socio-demographic conditions (9 questions). Factor analysis and reliability analysis were conducted to identify the indicators of attitudes toward ethnic foods. Correlation analysis was conducted to confirm the relation between attitudes toward ethnic foods and Korean food purchasing intention. From the results of factor analysis, 5 factors emerged from the 13 out of 16 questions; and were labeled new food seekers, ethnic food seekers, familiarity seekers, new taste seekers and challenge seekers. Items were analyzed to determine the differences according to nationality by using the ANOVA, and it showed that Americans have the highest Korean food purchasing intentions. The regression analysis indicated that attitude factors on ethnic foods, new foods and new taste seekers are strongly related to Korean food purchase intentions.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.311-319
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• 2000

This study was to investigate eating behaviors and food preferences of the worker at transportation business in Daegu areas by work site. The survey was performed by questionnaires from July 13 to August 25, 1999 against 353 of males. As a general factor, the subjects of survey were male drivers in their forties to fifties. Their education level was middle school (46.5%) and high school (47.3%) diploma. The subjects were composed of 44.2% of city workers and 55.5% of suburban workers. This study showed that the city workers eat three meals per day with high percentage (92.9%) and a large number of suburban workers (21.3%) eat two meals only. Most of the subjects 782.% responded that their diet life were irregular due to the property of their job. The food preferences of most of workers (94.9%) were Korean food rather than any other foods. Frequency of eating-out was much higher in city drivers than in suburban drivers. They considered taste of food firstly and the prices of food secondly, but the nutritional value of food was considered with a very low percentage (14.7%). Their favorite menu turned out to be the Korean style one-dish food, of those one-dish Koran food, they preferred rice or soup to the noodles. These results suggest that he nutritional education against the workers at transportation business is needed to set the proper menu considering the characteristics of the preference each group of workers.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.1-13
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• 2011

The number of North Korean refugees residing in the Republic of Korea (South) has reached 17,000, and this number is expected to exceed 20,000 (North Korean Supporter's Association, 2009). Refugees have developed improper dietary habits while hiding and escaping North Korea. They have also developed preferences for exotic food. This thesis attempts determine the changes in Korean food. This study also describes the view on South Korean food by North Korean refugees. According to our survey, women refugees had better dietary habits than men. Moreover, women and those in their 40's showed a tendency to choose food based on quality over quantity. Both men and women refugees responded that they cook food based on North Korean recipes. Those who view their current financial status as average or higher stated that South Korean food is tastier than North Korean food. Those whose financial status among North Koreans was average or higher when they lived in North Korea appreciated the splendor and beauty of South Korean food more. The results of this study are expected to assist in determining the differences in dietary habits between those from the North compared to Koreans living in the Republic of Korea. Therefore, studies between South and North Korean food should continue.