• Journal of the korean academy of Pediatric Dentistry
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• v.10 no.1
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• pp.47-55
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• 1983

The authur surveyed the caries experience of 108 preschool children and collected their five-day dietary data, and evaluated the cariogenicity applied to their diets and discussed the relationship between their caries experience and their diet. The results were as follows: 1. As a frequency of consumption of cariogenic foods by degree of retentiveness, highly retentive foods like sugars and dried fruits had been taken once every 3 days, next highly retentive foods like confections and breads had been taken once everyday, slightly retentive foods like ice-creams and fermented milk also had been taken once everyday, and low retentive foods like soft drinks had been taken once every 6 days. 2. The highest caries experienced children ingested more frequently retentive foods like ice-creams, fermented milk and sugars than the lowest caries experienced children. 3. As a potential cariogenicity, the mean number of cariogenic ingestions in a day was 2.26, the mean retentiveness in a day was 5.93, and the mean cariogenicity score per ingestion in a day was 2.51. 4. The highest caries experienced children had higher values in the mean cariogenic ingestions, the mean retentiveness, and the mean cariogenicity score than the lowest caries experienced children.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.381-399
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• 2016

The study presented attempts to analyze and categorize Chosun's food ingredients and culture through a Western perspective based on 32 representative Western documents pertaining to old Korea. Before modernization, Westerners visited Chosun during their visits to old China or Japan. Westerners were most active in Chosun from the open port period to the annexation of Korea to Japan occupation. They were teachers, missionaries, diplomats, and doctors visiting Chosun with personal goals. In 31 book traveler's journal, it records Chosen's mainly produced ingredients, such as grains, spices, fruits, cabbage, chicken, and chestnuts; foods from Chosen include kimchi, soup, and tofu. Foreigners especially liked foods made of eggs and chicken, but they did not enjoy Chosun's lack of sugar and dairy. Thirty-one book foreigners' records describe Chosun's Ondol, kitchen, crock, fermented foods, low dining tables, and chopsticks. Chosun people liked dog meat, unrestrained drinking culture, sungnyung, and tea culture. Foreign documentation on Chosun's food culture allows modern scholars to learn about Chosun people's lifestyles, as if their lives were a vivid picture.

• The Korean Journal of Mycology
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• v.52 no.1
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• pp.35-54
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• 2024

With a history spanning 9,000 years, yeast has played a central role in the traditional production of fermented foods, particularly alcohol and bakery. Recent research has highlighted the versatility of yeast in various industries, including the production of bioactive compounds, bioethanol, pigments, and enzymes, and as a host for molecular biology studies. In Korea, yeast isolation has traditionally focused on traditional fermented foods such as soybean paste. However, there is a growing trend in the isolation and characterization of yeasts from natural environments such as flowers and fruits for industrial applications. In this study, we isolated and identified 12 yeasts from various natural environments in Korea, including botanical gardens and parks that are not listed on the National Species List of Korea (NSLK). These newly discovered species included Sakaguchia oryzae, Cystobasidium raffinophilum, Meira argovae, Kazachstania humilis, Meyerozyma smithsonii, Anthracocystis trispicatae, Naganishia brisbanensis, Tremella yokohamensis, Kwoniella shandongensis, Kwoniella newhampshirensis, Aureobasidium proteae, and Rhodotorula dairenensis.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.463-474
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• 2010

The nutrient intake and association between dish group intake and blood glucose and serum lipid level (TG, cholesterol, LDL and HDL) was analyzed among 3 groups: 452 subjects in normal blood glucose group (NG: fasting blood glucose < 100 mg/dL and 2 hours postprandial blood glucose < 140 mg/dL), 258 subjects in impaired fasting glucose group (IFG: fasting blood glucose 100~125 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL) and 101 subjects in diabetic group (DG: fasting blood glucose $\geq$ 126 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL). The data were obtained from the 2005 National Health and Nutrition Survey of Korea. The 811 subjects were adults aged 40~64 without dietary treatment. In nutrients intake, IFG was the highest and DG the lowest in both quantity and quality. DG, especially, had the lowest intake in carbohydrates, fiber, proteins, Ca, P, K, vitamins B1 and C, and consumed the highest amount of alcohol. In macronutrients distribution ratio, the DG diet showed a lower energy intake from carbohydrates but higher from fat than the NG diet, while IFG showed a higher energy intake from carbohydrates and lower intake from fat in supper out of 3 meals and snacks. IFG preferred salt-fermented foods and DG preferred soups, braised foods and kimchi compared to other groups. NG preferred multi-grain cooked rice and both IFG and DG preferred plain white cooked rice. Regarding the association between dish group intake and blood glucose, cooked rice, soups, salt-fermented foods and kimchi were significantly related to blood glucose. In blood lipids, steamed-foods, beverages and fruits were inversely related to the risk of developing type 2 diabetes, whereas cooked rice, stews, saltfer-mented foods, seasoned-fermented foods and seasoned vegetables were directly proportional to the risk of developing type 2 diabetes and related diseases. Therefore, it is beneficial to avoid rich, salty and fatty foods and heavy alcohol consumption for controlling blood glucose and blood lipids, while steamed foods, foods rich in fiber (like multigrain rice) as a staple, and fruits and teas are recommended for preventing or managing type 2 diabetes risks.

• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• Journal of Society of Preventive Korean Medicine
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• v.19 no.1
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• pp.117-130
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• 2015

Objective : This study was designed to investigate the effects of non fermented Zizyphus. jujuba mixture (mixed fruit and leaf : ZM) and fermented Z. jujuba mixture(FZM) on fed high-fat diet induced hyperlipidemic rats for development medicinal food. Method : The extracts prepared for Zizyphus. jujuba mixture(ZM) and fermented Z. jujuba mixture(FZM) with Lactobacillus plantarum and Saccharomyces cerevisiae. Experimental group was divided into normal control group(NC group) and high fat diet groups. The high fat diet groups fed high fat diet 2 weeks after was sub-divided into high fat diet control group(HC group), high fat diet positive control group(HPC group), non fermented Z. jujuba mixture extract group(ZM group) and fermented Z. jujuba mixture extract group(FZM group). NC and HC group was orally administerd of 0.9% saline, HPC group administerd lovastatin diluted in 0.9% saline at a dose of 10 mg/kg BW, ZM and FZM groups was administerd each extracts diluted in 0.9% saline at a dose of 300 mg/kg BW once a day on a fixed time for 4 weeks. In the present study we measured organ weight, epididymal fat tissue weight, concentration of serum lipids, hepatic lipids, MDA contents in liver tissue and metabolic variables in serum. Results : ZM and FZM suppressed testis weight loss and FZM decreased epididymal fat tissue weight to level of NC group in high-fat diets. ZM and FZM did not influence on serum cholesterol level, but prominently decreased serum triglyceride concentration compared with HC group, and FZM diminished hepatic triglyceride same as serum. ZM and FZM did not impair liver and kidney function and influence positive effects through by suppression of elevation lipid level. Conclusion : These results suggested that Z. jujuba mixture(ZM, FZM) should be useful developing medicinal food for prevention and improvement of hyperlipidemia and FZM is more suitable agent than ZM.

• Journal of Life Science
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• v.24 no.7
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• pp.750-756
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• 2014

Citrus, yield of which is the highest among fruits produced in Korea, is extensively consumed for processed food items. The amount of by-products of citrus produced from the processing within a short period after the harvest is tremendous. These by-products are mostly dumped into land or neglected because of cost involved in processing them. The aim of the present study was to explore the usefulness of the by-products as a new material by examining the anti-inflammatory activity of fermented extracts of citrus peels. The peels of 'unshu' (Citrus unshiu) was fermented with Aspergillus niger and their extracts before or after fermentation were analyzed using HPLC. The analysis showed that neohesperidin level considerably increased and the two new compounds were synthesized after fermentation. The anti-inflammatory activity of the fermented extracts was examined on RAW 264.7 murine macrophage cells stimulated with lipopolysaccharide. Fermented unshu extracts significantly enhanced the decrease of nitric oxide (NO) production, iNOS and COX-2 expression, comparing with those of unfermented extracts. Also TNF-${\alpha}$ and IL-6 production, both of which are pro-inflammatory cytokine, were more inhibited in fermented extracts. These results showed that the fermentation and promotion of the function of the by-products of citrus peels will help find a new application.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.281-292
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• 1988

It is aimed to survey the housewive's interest and understanding on the Korean traditional dishes in relation to the importance and the significance of those dishes in the Korean traditional folk ceremony. Questionnaires were distributed to and answered by 667 housewives ranging from the the mother of kindergarden children to the mother of seniors in the university. Some of the significant findings and speculations derived from the analysis of data are summarized as follows: 1. About 90% of subjects have taken the knowledge on cooking the traditional dishes from their mothers and their grandmothers. And they have had many opportunities to known about traditional dishes through the home life education. 2. The kinds of the Korean traditional dishes which are used often at the folk ceremony are Tto k(Korean rice cake), Shikhae (fermented rice fruits punch), Sujong Kwa (persimmon fruits punch), Whachae(flower, fruits punch) etc. 3. About two thirds of the subjects have a little knowledge about Korean traditional special menu for the Korean folk ceremony, however, most of them observe New York's Day, Chusuk (The Korean Tranks giving Day), Dongji (The winter solstice), and Deborum (The 15th of the January on lunar Calender). 4. About 74% of the subjects use Korean traditional foods when they have Korean traditional folk ceremony. But there is a tendency to use nontraditional dishes among young housewives. 5. More than 73% of the housewives agree to the idea that Korean traditional dishes have to be succeeded and developed. 6. Most of the housewives think the Korean traditional folk ceremony is important and they are willing to make Korean traditional foods on the occasions, but they also think the ceremony must be rather simplified.

• Journal of Bio-Environment Control
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• v.8 no.2
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• pp.99-107
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• 1999

The experiment was conducted to investigate the relationship between $Ca^{2＋}$ uptake and development of fermented fruit through the forced-air circulation of ambient fruit. Air circulation of ambient fruits were adjusted with 0.3m/sec wind velocity for three hours a day from 10：00 to 13：00. Treatments consisted of 0, 10 day, 20 day, 30 day of forced air circulation of ambient fruit. Although the results varied depend on the duration forced air circulation, in general, treated fruit increased fruit weight, flesh thickness, fruit hardness, soluble solids, and chromaticity, and decreased the number of fermented-fruit. $Ca^{2＋}$ content in fruit.

• Microbiology and Biotechnology Letters
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• v.6 no.3
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• pp.115-120
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• 1978

The manufacture of vinegar provides a means of utilizing the juices of many fruits and various kinds of cereals as well as of starchy vegetables. However, no successful attempt has been made to utilize the glutinous rice powder, which is discussed from the Mi Gwa (made of glutinous rice) making, for the manufacture of vinegar. After alcoholic fermentation of the glutinous rice power, it was devided to ferment the liquor to vinegar and to examine factors affecting this fermentation. A laboratory typed vinegar generator was used to convert the alcohol in fermented liquor to acetic acid. Recycling of the fermented liquor through the generator was found essential in this process. Among many strains of Acetobacter cultures used, which was selected from ordinary home made vinegar from all over the Korea, Acetobacter No. Aa-97 proved more efficient for this fermentation. Addition of 1％ phosphate (K$_2$HPO$_4$) and 20％ apple cider vinegar. to the fermented liquor increased both the rate and efficiency of acetic acid fermentation.