• Journal of the Korean Society of Food Culture
• /
• v.28 no.2
• /
• pp.145-157
• /
• 2013

The purpose of this study was to develop cultural food contents from local dishes related to the historical and cultural heritage in the representative areas of Gurye and Jinan. The information on 'Story' was collected from each region's representative local native journal, searches of related web-sites, analysis of old literature, and interviews of traditional households. 'Telling', the conveyance, was focused on texts of literature analysis, which were synthesized from historical conditions, regional food materials, cuisine, regional symbolism, etc. The created food contents were displayed with balanced and healthy Korean food dishes after nutritional analysis. In Gurye, the content was extracted from the story of Hwang hyun (黃玹, 1855-1910) - figura of Gurye - and his collection, "Maecheonyarok", and the storytelling native food was prepared. In Jinan, the content was extracted from the text of an anecdote from "filial son Kwang-beom Lee", a local journal. We tried to express Gurye's clean image in connection with the patriot - Hwang hyun (his nick name was Maecheon), in the late period of Chosun through the unprocessed and simple nature of the dining table. As in Jinan's storytelling materials, we tried to express a healthy menu of health food for older people based on the clean nature and documents about the real character's filial behavior. The developed healthy menu and dining table properties in this study have been established in accordance with nutrient intake standards of energy in Korea.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.3
• /
• pp.261-271
• /
• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.6
• /
• pp.651-670
• /
• 2019

This study examined the status of food specialties in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branch lines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species were included, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of the specialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the Honam Line, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33 food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece was overwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn, tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles, sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanese colonial period.

• Culinary science and hospitality research
• /
• v.16 no.2
• /
• pp.322-329
• /
• 2010

The objective of this study is to investigate the attributes of purchasing soybean paste and calculate the priorities among the attributes focusing on traditional soybean paste in the Jeju region. To achieve this goal, the priorities was analyzed through a survey for restaurants and housewives with AHP methodology. The result showed that soybean paste made in B company was most preferred among domestic products, followed by one made in A company and traditional Jeju soybean paste. As a result of the sensitivity analysis, traditional Jeju soybean paste is considered to have a high market share if its price can be lower.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.1
• /
• pp.47-53
• /
• 2010

Bacteria strains with high activities of extracellular enzymes (protease, fibrinolytic enzyme, amylase, cellulase, and lipase) were isolated from Jeju traditional fermented soybean paste (Doenjang), and characterized by 16S rRNA gene sequence analysis and physiological properties. Protease activities were higher in JR14, JR19, JR25, JR32, JR38, JR47, and JR64 than Bacillus subtilis KCCM 12027 (standard strain). Amylase activities were shown in JR6, JR25, JR38, JR56 and JR81, while not in KCCM12027. Cellulase activities were higher in JR6, JR14, JR48, and JR65 than those of other isolated strains and KCCM 12027 whereas lipase activities were the higher in JR-14 and JR-48. Thrombolytic activity in JR19 with high hemolysis activity were 192% compared with that of plasmin as a positive control. Zymogram analysis indicated that the thrombolytic active strains had 4~5 bands in the molecular weight range of 25~75 kDa. Gene sequence analysis of rRNA revealed that the isolated stains had 99% homology with Bacillus species, and the thrombolytic active stain JR19 was B. stratosphericus $41KF2a^T$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.6
• /
• pp.684-693
• /
• 2017

We investigated methods for extracting histidine-containing low-molecular-weight (LMW) peptides such as anserine, carnosine and histidine from the edible meat of tuna byproducts. Extracts were treated by several methods including heat treatment ($80^{\circ}C$, 10 min), DOWEX ion exchange (IEC), ultrafiltration (UF), and carboxymethyl (CM)-cellulose column chromatography (IEC+CMC); then the levels of protein, total iron, histidine, carnosine, and anserine were measured. Extracts treated with IEC+CMC using CM-cellulose were analyzed for total iron, protein, histidine, and anserine content, which were $6.27{\pm}0.26mg/mL$, $5.20{\pm}0.21{\mu}g/mL$, 0.80 mg/mL, 0.208 mg/mL, and 4.40 mg/mL, respectively, in yellowfin tuna; and $9.05{\pm}0.82mg/mL$, $4.06{\pm}0.20{\mu}g/mL$, 1.62 mg/mL, 0.012 mg/mL, and 7.28 mg/mL in bigeye tuna. By comparison in IEC-UF treated extracts, protein, total iron, and histidine content decreased by 43%, 73%, and 27% in yellowfin and 0.4%, 54%, and 23% in bigeye tuna, wheres carnosine and anserine content increased by 22% and 17%, respectively. Freeze-dried (FD) extracts exhibited similar trends as non-dried extracts, i.e., dipeptide content increased with purification steps, whereas pro-oxidant (total iron and protein) content decreased. IEC+CMC treated FD extracts had the highest anserine, content, and the greatest reductuion in pro-oxidants.

• Culinary science and hospitality research
• /
• v.9 no.4
• /
• pp.221-237
• /
• 2003

China has not thousands years history and culture but more than 50 times huge territory compare to Korea. Moreover, China is a multiracial country which has 56 minority races including Han race. Today's food culture of China has been established based on historic, regional, and racial features. China is located adjacent to Korea and historically has had close relationship with Korea. Moreover, China and Korea have had interaction in politic, economic, and cultural respects. In this aspect, the food culture of China has had great influence to the food culture of Korea. Therefore, this study purposed to understand the food culture of China more deeply which has been passed over, through researching food culture based on Chinese foods in five thousands historic stream. As the result of researching Chinese food by times in terms of food culture, which has been well known by only cuisine, the food culture of China had been changed by rise and fall of several dynasties. In addition, food styles had divided the south and north by inflowing western food materials and deep relation to Buddhism, Confucianism, Taoism, and the principles of yin-yang.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.4
• /
• pp.506-510
• /
• 2010

As an attempt to develop new functional health beverage by using medicinal herb, we investigated the effect of medicinal plant extract (MPE) on mean arterial blood pressure (MABP) and regional cerebral blood flow (rCBF) of rats. The changes of MABP and rCBF were determined by LDF methods. LDF allows for real time, noninvasive, continuous recordings of local CBF. MABP in MPE treated rats showed significant change of MPE 1.0 and 10.0 mg/kg. MPE i.v. administration showed significant increase of rCBF in a dose-dependent manner. Propranolol pretreated MABP showed significant change in the increase of MPE. rCBF of propranolol pretreated rats showed significant change from the i.v. injection concentration of 1.0 and 10.0 mg/kg. The ischemia/reperfusion induced oxidative stress may have contributed to cerebral damage in rats, and the present study provides clear evidence for the beneficial effect of MPE on ischemia induced brain injury. Also, the action mechanism in elevation effect of MPE on rCBF might be concerned with the role of $\beta$-adrenoceptor. The exact component and mechanism remains for the future study.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.2
• /
• pp.220-228
• /
• 2017

Effects of extraction methods on reducing concentrations of pro-oxidants (total iron and protein) of salmon was determined. For development of the extraction process, the effectiveness of several extraction methods was determined and compared, including heat treatment (60, 80, and $100^{\circ}C$), ion exchange and carboxymethyl (CM)-cellulose column chromatography, and ultrafiltration (UF). Protein, total iron, and anserine contents of salmon extracts were 23.64 mg/mL, $16.20{\mu}g/mL$, and 5.47 mg/mL in non-heated extracts, 7.40 mg/mL, $2.32{\mu}g/mL$, and 5.20 mg/mL in heated extracts at $60^{\circ}C$, 7.64 mg/mL, $1.20{\mu}g/mL$, and 5.21 mg/mL at $80^{\circ}C$, and 7.04 mg/mL, $0.68{\mu}g/mL$, and 4.04 mg/mL at $100^{\circ}C$, respectively. Heating and UF decreased contents of protein and total iron, whereas only UF slightly decreased anserine content. Application of the primary ion exchange method increased the content of anserine up to 16%. Protein and total iron contents by the primary ion exchange method decreased by 70 and 98%, respectively. Secondary ion exchange (CM-cellulose) treatment after primary ion exchange and UF resulted in lower anserine content than the primary ion exchange method. However, the content of impurities (protein, total iron) was lower than in all other salmon extracts. Therefore, primary ion exchange, UF, and secondary ion exchange method were the best extraction processes in this study.

• Journal of the Economic Geographical Society of Korea
• /
• v.14 no.3
• /
• pp.407-418
• /
• 2011

The southern region including Guangzhou(黃州), the capital of Guangdong Province, was called "South of the Mountain Range" (嶺南) because it is located south of the Five Mountain Ranges (五嶺) which made mobility difficult prior to unification of China by Qin dynasty (秦) in 221 BCE. The Guangdong region of the South of the Mountain Range (嶺南) was an administratively independent unit and, as such, called the Nanyue kingdom (南越國). This is the origin of the Chinese character "yue", and terms such as yueyu (Cantonese), yuecai (Cantonese cuisine), yueju (Cantonese opera) are still in use today. Guangzhou, called Panyu (番禹) during the Nanyue kingdom period, was settled early in the northern part of the Pearl River (珠江, Zhu Jiang) delta. It became the first port to open its doors to the great powers of the West during the Qing period. Although it has now fallen behind Shanghai which developed later, Guangzhou is still the third largest city after Beijing and Shanghai, and thus, it is an influential open coastal city. Today, not only is Guangzhou the world center of the light textile industry, it also spurs development in various manufacturing industries. Along with nearby Hong Kong, Macao, and Shenzhen, it plays the role of cradle of the Pearl River delta economic zone. Firmly established early on as the greatest central city in southern China, Guangzhou is simultaneously a hub in various aspects such as regional politics, economics, and culture; it was also the center of revolution and resistance which attempted to challenge the northern political powers. Guangzhou is known for the history of the rise and fall of its port, but with developmental efforts, it still maintains its influence. Guangzhou's dynamic development of today brings with it issues such as the environment and moral system which must be dealt with.