• Journal of Applied Biological Chemistry
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• v.56 no.1
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• pp.11-17
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• 2013

The effect of additives on the quality of ssamjang was investigated during storage. The L-, a- and b-values of ssamjang decreased gradually during storage, and the total color difference (${\Delta}E$) increased in the control group. The gas production of ssamjang was reduced in K-sorbate, alcohol and mustard added groups. The number of yeast increased rapidly up to 6 weeks of storage, then decreased in the mustard, alcohol, and K-sorbate added groups. The oxidation-reduction potential and water activity decreased until 6 weeks and 12 weeks, respectively, and then increased gradually. Titratable acidity increased with concomitant decrease in pH, however, it increased slightly in the K-sorbate and ethanol added groups. Reducing sugar content increased until 9 weeks of storage, except the turmeric added group. Alcohol content increased until 15 weeks in the Japanese apricot juice, and turmeric added group. The sensory test result for the taste, flavor and overall acceptability showed that mustard added ssamjang was more acceptable than other groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.25-28
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• 1978

Nonvolatile amines in fermented ordinary Korean soysauce were separated and quantitated. 1. Tyramine and histamine were detected as nonvolatile amines. Both of them were increased during the fermentation in the soysauce prepared with 22.0% of salt concentration but histamine only was increased in the soysauce with 28.5% salt concentration. Rapid increase of histamine was observed after 80days of fermentation. 2. Two unidentified spots in paper chromatogram which were positive to Sakaguchi reagents were detected. 3. The amounts of tyramine and histamine in fermented ordinary Korean soysauce were much lower than those in Japanese style soysauce.

• Journal of Digital Convergence
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• v.14 no.12
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• pp.457-462
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• 2016

This study is to understand the needs of local character design for SNS marketing and find development plan. We analyzed successful cases in Korea and Japan to find out development plan of competitive local character for SNS marketing. Method of study was literature research, case study and in-depth interview, based on component of character. These are the results. First, development of local character has to consider the use in SNS marketing. Second, local character has to be more concerned with intimacy than Symbolic. Third, it should have attractive visual, reflecting the taste of people. Fourth, it should have creative design to arouse people's curiosity. Finally, name and design of the character should be intuitive. Therefore, we expect improvement of Korean local characters, which reflect SNS marketing and current trends.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.374-378
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• 2006

Eel is Anguilla japonica and Anguillidae family as a freshwater fish, and Japanese name is Unagi. The content of vitamin A of eel muscle are about 4,000IU/100g and they have many effective components, so it is known as healthy food. Therefore, many people have eel that cooked roast and hot-water extract in Korea. WHO encouraged that daily edible content of vitamin A is 2,000IU. Now, Japan government proposes the weight of roasted eel in lunch basket as 50g. But, Korea government does not proposes in every related aspects. Therefore, we researched content of vitamin A in hot-water extract from eel and optimal processing condition of hot-water extract from eel, in order to determine a proper edible volume. The content of vitamin A in eel hot-water extract sold at a market was about 200 IU. This study resulted from the fact that many eel hot-water extracts lacked the vitamin A. The reason was that the lipids were removed for taste on processing. But, The content of vitamin A in eel hot-water extract which didn't removed lipid on processing was about 800IU. Therefore, in drinking for 3packs per day, eel hot-water extract might have adjusted 100mL per pack which is almost consistent with the recommended dietary allowance of vitamin A in WHO.

• Proceedings of the Membrane Society of Korea Conference
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• 1994.06a
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• pp.45-58
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• 1994

Over the last 20 years, membrane separation processes, such as reverse osmosis, ultrafiltration and microfiltration, have been widely adopted by different industries. Commercial uses of membrane have displaced conventional separation processes, such as distillation, evaporation, precoat filter and so on. Membrane separation processes are often more capital and energy efficient when compared with conventional separation processes. Membrane devices and systems are almost always compact and modular. These are the well-known advantages of membrane separation processes. The disadvantage of the membrane process is that the process does not have scale merit and thus the membrane process is suitable for the small and middle size applications. Energy saving is, of course, the biggest advantage of the membrane process, and in many industries the membrane processes are employed because of this reason. Membrane process has other big advantage. In many applications membrane processes provide much higher quality of product than conventional processes. The example is ultrapure water production by membrane processes in semiconductor industry. Conventional technologies never offer such good quality of pure water. If you can obtain both energy saving and higher quality of product at the same time by membrane processes, this is the best application of membrane processes. One example is the concentration of orange juice by membrane, which has already been commercialized in Japan. Comparing with the conventional vacuum evaporation process, juice concentrated by the membrane process has much better taste and flavor and the energy consumption in the membrane process is much less than the evaporation process. In this paper, first membrane separation technology will be classified and then Japanese membrane manufacturers and new modules and devices under development in Japan will be introduced. Fourth energy saving in membrane process will be discussed and finally practical applications of membrane processes in Japan will be shown.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.393-402
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• 1996

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.585-592
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• 2016

This study was conducted to analyze the gap between importance and satisfaction of university foodservice attributes as well as to assess customer satisfaction with university foodservice establishments. All statistical analyses were conducted using the SPSS package program (ver. 20.0) for t-test, ANOVA, and Importance-Performance Analysis (IPA). A total of 619 valid responses were used for the data analysis. The results of this study are as follows: the composition of respondents was 53.5% males and 46.5% females. Exactly 85.5% of respondents ate lunch at least five times a week at the on-campus foodservice. The favorite lunch menus of Chinese university students were Chinese food (91.8%), followed by Western food (3.5%), Korean food (2.2%), and Japanese food (1.5%). According to the results of IPA, foodservice selection attributes that were priorities for improvement were food taste, food freshness, menu variety, waiting time for meal, and toilet cleanliness. In addition, five satisfaction factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, 'physical environment' and 'service quality' factors showed significant differences according to the students' grades and the frequency of eating lunch at on-campus foodservice. On the other hand, 'food quality and menu' and 'convenience and price' factors showed significant differences according to meal cost. In conclusion, in order to enhance customer satisfaction of on-campus foodservice, foodservice managers should offer a varied menu at reasonable prices and improve food quality.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.9-15
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• 1996

To improve the quality of Choungju. a kind of rice wine, two different types of koji were prepared and compared : one from wheat bran with Aspergillus usamii mut. shirousami Y-79 and the other from rice with A. oryzae, and yeast strains from cereal wine mashes were newly isolated and applied for the brewing method. Levels of the related enzymes such as glucoamylase, ${\alpha}-amylase$ and acid protease in the wheat bran koji were higher than those in the rice koji, whereas vice versa in the case of acid carboxypeptidase. An amount of $2{\sim}3%$ wheat bran koji to the weight of total rice was adequate for saccharification of the mash and resulted in improved duality of the fermented mash, accompanied by decrease in koji ordor and amino acidity. When the solution of wheat bran koji and the isolated yeast strains were employed, the better Choungju taste was obtained in comparison with those fermented with Japanese sake yeasts, the strain K-7 and 9, due to the lower content of organic acids especially succinic acid. The amino acidity of the fermented mash was able to be controlled to some extent, when the rico types of koji and the isolated strains were employed, by changing the ratio of the two koji types. However, the application of the rice koji with the isolated strains was not desirable for the brewing process because organic acids were produced in excess and ethanol fermentation was retarded.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.86-94
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• 2017

This study was conducted to derive a positioning map using multidimensional scaling method to understand how the brand image of national foods including Korean food, Chinese food, Japanese food, Thai food, and Vietnamese food is perceived by domestic and foreign tourists. In order to achieve the research purpose, this study collected 250 data through online and offline surveys for potential food tourists who are interested in visiting overseas. Except the unfaithful responses or missing values, 202 data were analyzed. As a result, first, 8 factors which are considered to be important by food tourists were extracted. Second, the result of similarity analysis using ALSCAL and PROXSCAL did not show that the foods of the five countries were very similar, but all countries seemed to be more likely to compete with each other. Third, attribute selection also indicates that mean value of food taste (3.88), national image (3.82), and sufficient food quantity (3.65) had high level of importance, respectively. These results may provide practical implications for development of branding strategy in food tourism.