• 한국식생활문화학회지
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• 제28권4호
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• pp.356-370
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• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• 한국식품과학회지
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• 제52권4호
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• pp.363-368
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• 2020

단감연구소에서 출하 시기 조절을 위해 육성된 중생종 단감 신품종 홍추와 기존 재배품종 상서조생, 서촌조생, 부유 3품종의 잎 추출물을 제조하여 생리활성을 비교하였다. 그 결과, 홍추의 잎 추출물의 총페놀 함량, Vit. C 함량, DPPH 및 ABTS 라디칼 소거능, ADH 활성에 미치는 영향이 다른 추출물에 비하여 유의하게 높다는 결과를 얻을 수 있었다. ADH 활성도는 부유의 잎 추출물에서 다른 품종에 비해 비교적 높게 나타났다. 이상의 결과는 신품종 단감 홍추의 잎을 이용한 고품질 감잎차의 제조가 가능함을 시사한다.

• 동아시아식생활학회지
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• 제22권2호
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• pp.190-198
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• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• 한국식품저장유통학회지
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• 제23권7호
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• pp.967-976
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• 2016

본 연구는 한국김치의 수출 촉진을 위한 품질 차별화를 목적으로 진행되었으며 이를 위해서 현지 수출 시장에서 제조된 김치와 한국에서 제조된 김치의 품질을 비교 분석하였다. 한 중 일 삼국의 김치는 이화학적 특성(pH, 산도, 염도), 미생물적 특성, 관능적 특성이 각각 다르게 나타났다. 이러한 결과는 각국의 김치 재료 및 제조 방법 등이 김치의 이화학적, 미생물학적, 관능적 품질에 영향을 준 것으로 보인다. 특히, 저장 기간 동안 한국김치는 Lactic acid bacteria, Lactobacillus spp., Leuconostoc spp.와 전체적인 관능 기호도에서 높은 값을 나타냈다. 본 연구는 한국 김치 품질의 우수성을 증명하고 타 국가에서의 김치 소비 특성을 예측하는데 도움이 될 것으로 기대된다.

• 한국식생활문화학회지
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• 제19권1호
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• pp.118-127
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• 2004

The purpose of this study was to identify the preferred types and consumption patterns of food away from home by socio-demographic factors including cohort groups, sex. and consumption patterns consisting of 6 types. Data were collected from 412 respondents by questionnaire method in April through May 2002. Regression results indicate that sex, age, family income, family type and size as well as the consumption patterns were significant in explaining the determinants of food away from home expenditures. Four logit function (each for Korean, American, Japanese, and bunsik) results showed that each type of food away from home was likely to vary depending on socio-demographic factors (i.e., cohort groups and sex) and the consumption patterns (i.e., convenience and simple, distinction and variety, tradition oriented, foreign design, health and quality oriented, sensible taste and mood). Similarities and differences in food away from home types are discussed, and future implications for food and nutrition specialists as well as food industrial marketers are provided.

• 한국어병학회지
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• 제24권1호
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• pp.1-9
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• 2011

Viral haemorrhagic septicaemia virus (VHSV) is an epidemic virus in olive flounder Paralichthys olivaceus farms in Korea, since the virus have first isolated in 2001. In the present study, partial glycoprotein (G) gene nucleotide sequences of seven Korean VHSV from cultured olive flounder and wild marine fishes in coastal areas of Korea were analyzed to evaluate their genetic relatedness to worldwide isolates. Phylogenetically, all Korean VHSV formed only one minor cluster including Japanese isolates, in genotype IVa, while the North America isolates formed a different minor cluster in genotype IVa. These results suggest that Korean VHSV could be an indigenous virus in Korean and Japanese coastal areas, but have not been introduced from North America.

• 한국식생활문화학회지
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• 제28권2호
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• pp.177-185
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• 2013

This study analyzed restaurant table settings with Gestalt's law of visual perception to obtain basic data for future marketing strategies. The research uses methods that involve applying images of restaurant table settings to Gestalt's law of visual perception, doing content analysis, and conducting a frequency analysis as well as a Chi-square test for classification analysis by visual perception. Results show a significant difference in the laws of visual perception, especially in the laws of nearness and closure, between table settings of different countries and backgrounds, such as Korean, Japanese, Chinese, Western cultures. In terms of the law of nearness, Chinese dishes were low, while other countries' dishes and Korean dishes showed high figures. In terms of the law of closure, Japanese dishes and western dishes had low values, while other countries' dishes and Korean dishes were high in their closure. Further studies on consumer awareness by visual perception classification need to be conducted.

• 한국식품위생안전성학회지
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• 제16권1호
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• pp.37-40
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• 2001

였고 6일 후에는 5개 모든 시료에서 곰팡이가 발생하였다. 겨자를 개는 물의 온도는 겨자의 항균성에 아무 영향을 주지 않았다. 계피와 산초의 경우 4일째부터 곰팡이가 발생하기 시작하였고, 고추냉이의 경우에는 6일째 곰팡이가 발생하였으며 겨자의 경우에는 8일이 지나도 곰팡이가 발생하지 않았다. 물에 의한 추출물 중 겨자와 고추냉이의 추출물이 항균력이 강하였고, 산초는 그보다 낮은 항균력을 나타내었다. 그러나 계피 추출물은 항균력의 거의 없었다. 에탄올에 의한 추출물 중 계피에서 추출한 것만 항균력이 조금 나타났고, 나머지의 경우에는 항균력이 거의 없었다.

• 식품문화 한맛한얼
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• 제2권1호
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• pp.5-31
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• 2009

Prior to 1970, it was known that Korean had our own red pepper named as Kochu and we used Kochu in preparing kimchi and kochujang. However, after Professor Lee insisted that Korean red pepper (Kochu) was transferred from Japan during the Seven Years War (Imjinwaeran(壬辰倭亂)), Japanese Invasion of Korea in 1592${\sim}$1598), it has been generally accepted without any criticisms. But many old literatures have shown that Korean Kochu already existed in Korea before the war. For example, the books, Kukubkanibang ((救急簡易方) published in 1489) and Hunmongjahoi ((訓蒙字會) published in 1527), demonstrated that Kochu was cultivated as food substances or medicinal purposes. In another old literature (1460), Siklyochanyo(食療撰要), kochujang was used as an uncomfort-stomach stabilizer. In addition, Korean red pepper was genetically different from South-Mid America's red pepper called as Aji. It has been also insisted by Professor Lee that Aji was transferred to Europe by Columbus in 1492 and then to Korea by Japanese Army in order to kill Korean during the war, and the Aji was modified to Korean Kochu. In conclusion, in Korea our own Kochu was cultivated and used in the Korean native fermented foods such as kimchi and kochujang.

• 한국유기농업학회지
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• 제18권2호
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• pp.177-197
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• 2010

Japan launched its regulatory certification system for organic foods based on the amended JAS laws in June 2000, followed by the implementation of regulations on organic agricultural products and organic processed foods in January 2001 and with the implementation of the standards on organic animal husbandry and organic feed by the Ministry of Agriculture, Forestry & Fisheries in 2005, organic foods have been under integrated and systematic supervision. Certification of organic foods can be undertaken by registered accredited bodies (private certification bodies) or legal entities conforming to the regulations of the Ministry of Agriculture, Forestry & Fisheries. However, with the amendment of the JAS laws in March 2006, only legal entities conforming to the regulations of the ISO/IEC GUIDE 65 are eligible as certification bodies. Foreign organic products imported to Japan must be certified organic under JAS regulations and must be manufactured or produced by foreign manufacturers certified by local or foreign registered accredited organizations and distributed with the Organic JAS Mark affixed or through importers certified by local registered accredited organizations and distributed with the Organic JAS Mark affixed on the products. It can be implied from the Japanese case study that it necessary to reform the diverse agricultural products certification systems to set up an integrated certification system, and the restructuring of government organizations, reforms of environmentally-friendly agricultural products certification system and the integration of the organic food certification systems are needed in order to integrate the control of the standards and certification systems.