• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.73-77
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• 1995

This study attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, texture, after swallowing and overall quality, 10% Mugworts Ssooksulgis was preferable than those of other Ssooksulgis added 25% glutinous rice flour. Moisture contents was not different another reports. l-value on the control group which was not added mugworts was high, 86.78, 84.42 respectively.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.273-276
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• 1996

The Traditional Food mean the plants which bear nutritional function and of which purpose is keeping health. However, when it is used for protection or cure of disease, we can call them medicinal substances. Therefore medicine and eating are ultimately same. Because of this point of a dietetic material medical foodstuff, if we obey Mother Nature and make a balanced diet, everyone will be able to enjoy a long life with keeping health.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.19-25
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• 1993

The types and processing characteristics of traditional soft drinks base in omija broth and their historical back grounds were surveyed trough the old literatures published. Three group classification of Korean traditional soft drinks base in omija broth. 1. Honeyed juice mixed fruits base in omija broth 2. Honeyed juice mixed cereal cooking and noodles base on omija borth 3. A water shortage and tea base in omija broth

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.37-49
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• 1993

The results obtained form this study are as follows(For examples : ) 1. The tea wares for hwarang were entirely different from those appearing in Lu yu's ch'a ching as they were creatively developed by hwarang to suit outdoor sue in their outdoor activities as a disciplinary training. 2. In analysis of Korea's traditional ceramics starting for koryo down to choson in its pattern, most Korean ceramics corresponded with the golden rule completely and the rest were quite close to it.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.61-66
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• 1993

The contents of crude fat were remarkably different according to parts in porcine tissues. The most contents of total lipids in variety tissues were neutral lipid, and the nexts were phospholipid and glycolipid, where these of the most composition in liver were phospholipid and the next neutrallipid and glycolipid. The major component of the nonpolar lipids in fresh was triglyceried(58.09∼74.68%) and phospolipid in the polar lipid were phosphatidyl choline(20.14∼45.17%) and phosphatidyl ethanolamine(18.5∼30.14%) and the main component in glycolipid acylsterol glyceride(26.10∼45.15%), respectively.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.147-153
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• 1993

Phenolics as antioxidant were added to linoleic acid to prevent lipid oxidation. Antioxidative effectiveness of them was measured by peroxie value at each 24hour interval in order to compare with 0.02% protocatechuic acid(PRL) and phloroglucinol(PHL) in linloleic acid, contrast tube at 37$^{\circ}C$for 96 hours blowing oxygen into specimen. Perocide values of oxidized linoleic acid, PRL, PHL for 96 hours were 78, 42, 30, From that the effect is more clearly demonstrated by NMR rather than UV and that the effect was dependent on the functional group and geometric molecular structure of phenolics.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.175-180
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• 1993

This study was attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with Mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, flavor, afterswallowing and overall quality, 10% Ssooksulgis was more preferable than those of other Ssooksulgis added 50% glutionus rice flour. Moisture contents was not different from other reports. L-value on the control group was high showing 86.78 and 85.81, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.345-359
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• 1998

The contents of 6 classical records consist of 208 items about alcoholics and a number of side dishes; 44 items in YuckJooBangmoon, 82 items in Joochan, 19 items in the "sulbitnunbup", 24 items in Kyuhapchongsu from Korea university, and 39 items in Kyuhapchongsu. Interpreted content was classified and analyzed. Selected 27 items among those brewages, artless-brewing alcoholics, were distributed into 4 large patterns. The materials used for brewing artless alcoholics were regular rice, and yeast (NURUK) Four patterns, grounded on these materials, were set one thing to another and analyzed. analyzed.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.482-489
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• 1998

두부는 오래전부터 우리나라를 비롯하여 중국, 일본 등 동양권에서는 물론 이제는 구미지역에 이르기까지 각광을 받는 식품으로 부상하고 있다. 두부가 문헌상으로 나타나기 시작한 것은 지금으로부터 약 2,000년전인 중국 한나라때다. 한고조의 손인 회남왕 유안(B.C178-122)이 저술한 만필술에 두부만드는 법이 기록되어 있어 두부제조의 시조를 회남왕으로 보고 있으며, 우리나라에 전래되어 온 시기는 분명치 않으나 고려말 또는 그 이전이었으리라는 추측이 지배적이다.(중략)

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.490-507
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• 1998

두부는 대두를 이용한 전래의 조리 가공품 중 우리의 식생활에서 차지하는 비중이 상당히 높은 식품이다. 최근 암을 비롯한 여러 가지 질병에 효과적이라는 연구가 계속 발표되면서 대두 가공 식품을 사용하지 않았던 미국과 서구 여러 나라에서도 이에 대한 이용이 활발해졌으며 얼마 전 미국 클린턴 대통령이 건강식으로 두부를 먹는다는 내용이 매스컴에 소개되었고, APEC에서도 클린턴 대통령과 강택민 주석이 김영삼 대통령과 함께 이야기꽃을 피웠던 주제가 바로 대두였다고 한다. 고대로부터 중국의 식물학자들에게 다양한 질병의 치료와 건강유지를 위하여 권장해 온 식품이었다.(중략)