• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• Lingua Humanitatis
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• v.1 no.1
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• pp.185-194
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• 2001

In this paper, I propose that the figurative structure of Tongjoo Yoon′s "One Night, Counting the Stars" reflects the poet′s anguish over the colonial reality of Korea in the later stages of the Japanese occupation, especially regarding the forced adoption of Japanese names in 1939. The poet Yoon himself registered at Yonhi College with an adopted Japanese name. In the second half of the poem, the speaker alludes to this historical fact when he confesses that "On a hill lit by myriads of stars / I spelled my name / And covered it over with dirt," and that he "laments (his) shameful name." In the simile of the last stanza, the speaker continues to allude to the "buried" name: "But past winter, come spring to my star, / As green grass sprouts on a grave mound, / So will it spread with pride / On the hill where my name is buried." The longing and the yearning, expressed so simply and in child-like manner in the first half of the poem, become in the second half an urgent need for something that should have been but cannot be, and yet will be in the future-for a world that should be, now lost but to be regained. The poem contains the poet′s earnest belief that the inherited Korean names that were then so shamefully taken away will one day be recovered. It is almost impossible to find any other work written in Korean (despite the most suppressive measures against the use of the Korean language) that also alludes to the adoption of Japanese names. In this respect, "One Night, Counting the Stars" has a unique value in the history of modem Korean literature.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.248-253
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• 2017

This study was conducted to analyze the anti-oxidant activity of green juice containing barley sprouts. The specimens used in the experiments were supplied byCSJ company located in Jincheon-gun, Chungbuk province. Polyphenol and flavonoid was detected in Huttuynia cordata Thunb fermentation sprout juiceat $1.075{\pm}0.174mg/mL$ and $2.736{\pm}0.187\;quercetin\;mg/mL$, in organic dandelion at $1.048{\pm}0.173mg/mL$ and $2.685{\pm}0.245\;quercetin\;mg/mL$, kan andRakat $1.013{\pm}0.083mg/mL$ and $3.624{\pm}0.237\;quercetin\;mg/mL$, broccoli blending juice at $1.494{\pm}0.255mg/mL$ and $3.826{\pm}0.286\;quercetin\;mg/mL$, and barley sprouts at $1.043{\pm}0.220mg/mL$ and $1.990{\pm}0.223\;quercetin\;mg/mL$, respectively.Antioxidant activity testing revealed the electron donating ability of Huttuynia cordata Thunb fermentation sprout juice for DPPH was 81.97%. Moreover, the free radical scavenging ability measured by ABTS assay showed that the activity was increased in the order of broccoli blending juice, Huttuynia cordata Thunb fermentation sprout juice, organic dandelion, 'kan andRak', barley sprout, and thatthe effects were similar to those of ascorbic acid at $100{\mu}g/mL$. Statistical processing is using SPSS 24, analysis of distributed layout and Duncan's multiple range (p<0.05). Therefore, the use of functional assistance material of products in the future indicates that it is worth a healthy functional drink.

• Journal of Bio-Environment Control
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• v.28 no.3
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• pp.265-272
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• 2019

The purpose of this study was to investigate the effects of LED and QD-LED (Quantum Dot) irradiation on seed germination, antioxidant ability, and microbial growth, during red radish (Raphanus sativus L.) sprouts cultivation. Irradiated light was blue, red, blue + red and blue + red + far red (QD-LED) lights, and the controls were a fluorescent lamp (FL), and dark condition. Germination rate of red radish was highest in the dark condition. The plant height and fresh weight of red radish sprouts that irradiated each light for 24 hrs after 7 days growing in dark condition, did not shown significantly difference among treatments. After 24 hrs of light irradiation, cotyledon green was best in blue + red light, and the red hypocotyl was excellent in blue light and QD-LED light. DPPH and phenol contents were high in dark and blue + red light treatment, and anthocyanin content was high in blue light and QD-LED light. Total aerobic counts were similar in all treatments and did not show bactericidal effect, whereas E. coli count was lowest in QD-LED light treatment, and yeast and mold counts were lowest in FL only treatment. Results suggest that when red radish seeds were germinated in dark condition and cultivated for 7 days as sprouts, and then treated with blue light or QD-LED light for 24 hrs, the seeds produced good quality red radish sprouts with greenish cotyledon, reddish hypocotyl, high anthocyanin content, and lower level of E coli contamination.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.496-504
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• 2005

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food Preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F:399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang but do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by $52\%$ of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only $11.2\%$ of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.238-245
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• 2010

Sprout vegetable and general vegetable were obtained from radish, red cabbage, vegetable green, buckwheat and broccoli seeds. The vitamin contents had a large deviation, and the vitamin B1 contents decreased and/or was not detected according to the sprouting. This tendency occurred because of the use for growth of sprouts. The mineral contents in sprout vegetables was the highest and was 2~10 times greater than general vegetables. In the growing pathway, potassium was a large consumption nutrient and consumption of sodium was low. $\alpha$-Amylase and total enzyme activities were higher in sprout vegetable than general vegetable, which was also the case of the corresponding freeze dried powders. Sprouting was shown to increase the enzyme activities. Thus, sprout vegetables had several advantages including a rich level of nutrients and safety from agricultural pesticides.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• The Korean Journal of Pesticide Science
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• v.10 no.4
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• pp.266-271
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• 2006

This study was monitored for 14 pesticide residues in agricultural products for the army, such as fruit vegetables(pepper, cucumber, pumpkin, melon and water melon), leafy vegetables(Korean cabbage, spinach, lettuce, crown daisy, cabbage, green onion), mushrooms(agaric, p'yogo), and bean sprouts produced in Kyunggi-do and Inchon-City. From January to December 2005, ten carbamate pesticides in 356 samples were analyzed by HPLC. One kind of pesticide was detected in 8 samples of detection rate (2.53%), and two pesticides were in one sample of detection rate(0.27%). Aldicarb, bendiocarb, fenobucarb, methiocarb, isoprocarb, and propoxur were not found in all samples. Detection rates of pesticides were 0.84% for methomyl, 0.56% for carbofuran, 0.56% for ethiofencarb, and 0.28% for carbayl. Dectection ranges of pesticides were from 0.01 to 2.9 mg/kg for ethiofencarb, from 0.1 to 0.23 mg/kg for methomyl, from 0.20 to 0.24 mg/kg for carbofuran, and 0.01 mg/kg for carbaryl, respectively. Consequently, detection levels of all pesticides in samples were less than the maximum residue limits(MRLs) in Korea representing that all agricultural products for the army were safe.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.456-460
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• 2008

A new mungbean cultivar Daseon (Vigna radiata (L.) Wilczek) was derived from the cross between KM9003-2B-783 and Keumseong at the Jeollanamdo Agricultural Research ＆ Extension Services (JARES) in 2006. Daseon has erect growth habit, heart leaflet, greenish purple hypocotyl, black and straight pod when matured, and dull green seed surface. A thousand seed weight was 52 g, sprout yield ratio was 630%, and the anthocyanin (delphinidin 3-glucoside) of fresh sprouts contained 1.7 ug/g. The average plant height was 2 cm shorter than the check cultivar (Owool). It is field resistance to mungbean mottle virus, cercospora leaf spot, and powdery mildew. The average yield was 1.76 ton/ha, which was 21% more than check cultivar.