• Culinary science and hospitality research
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• v.19 no.3
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• pp.209-217
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• 2013

This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as $4.03^{\circ}Brix$ in MS3 and lowest as $3.37^{\circ}Brix$ in MS1. The salinity content was lowest as 0.71% in MS1, and with increased heating time, the salinity content increased significantly (p < 0.001). The test for characteristic differences of mussel stock showed that its color intensity, transparency, fish flavor, fish taste, and salty taste increased with increased heating time. Savory taste of mussel stock was highest in MS4 with 4.33% According to the results of acceptance test, taste, and overall acceptance test, MS3 showed the best results. In conclusion, mussel stock showed great preference with increased heating time, and the preference has increased when it was heated for 15 min.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.277-293
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• 2008

We conducted a consensual, expansive, and successive study to compare cultural differences and similarities between Korean, Chinese and Japanese's Seasonal Festivals and Foods documentarily. It showed interesting results that the three countries had celebrated with similar meanings, and shared similar events and special foods. Seasonal Festivals happen throughout the year sequentially: the New Year Day, January $15^{th}$(first full moon festival), March $3^{rd}$(double three day), May $5^{th}$(double five day), July $7^{th}$(double seven day) and finally the Year Farewell Festival. While, the festival of a royal birthday of Buddha happens on April $8^{th}$ in both countries: Korea and Japan. There is also one of the big festivals called the harvest moon festival on August $15^{th}$, and this event celebrates with special foods both in Korea and China. On December $23^{th}$, it is a special day for both Chinese and Japanese, but they celebrate the day with different meanings to it. Three countries have a special seasonal event celebrated each other. Koreans have a special event called Sambok to overcome summer with special food during a middle of June to the beginning of July. Chinese have a special event for overcoming winter with soup on December $8^{th}$. Japanese have a special event with rice cake to safety on January $11^{th}$. On these seasonal festivals, it is different to note that two different kinds of calendars are used. The lunar calendar is used by Koreans and Chinese whereas the solar calendar is used by Japanese. Because of the similarity in Buddhism, and agricultural industry, and especially sharing Chinese Characters in words, these three countries have in common in many ways to celebrate Seasonal Festival, and it is very unique custom in the world. Nowadays; however, these traditional events and special foods are changing in more simplified version and almost disappearing in all three countries. Therefore, we suggest that the Seasonal Festivals and Foods should be more emphasized in flourishing and exchanging between Korea, China and Japan.

• Journal of Life Science
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• v.22 no.10
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• pp.1378-1383
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• 2012

To address the limitations of manufacturing noodle products using rice, brown rice noodles were created by the fermentation of brown rice containing several nutrients and the quality of these noodles were evaluated. White rice noodles, fermented white rice noodles, brown rice noodles, and fermented brown rice noodles were developed using white rice and brown rice, respectively. We found that the content of crude proteins present in the noodles during the fermentation process increased and the content of crude fat and carbohydrates in the noodles was reduced. In addition, the water content of brown rice noodles was twofold higher than that of white rice, although under fermentation conditions, the water content of brown rice noodles decreased slightly. A slight change of chromaticity was observed during the fermentation process. In cooking, the weight and volume of the noodles increased, with the change being lowest in noodles based on white rice. White rice-based noodles exhibited significantly higher turbidity in the cooked noodle soup, while other noodle products showed relatively constant turbidity. Most of the products showed a decreased texture, becoming soft with cooking; however, the elasticity of the cooked products increased. Our results suggest that the disadvantages of producing rice noodles can be overcome by the development of fermented brown rice noodles containing a variety of nutritional components. This would potentially develop a market for rice-based manufactured foods that appeal to modern preferences.

• Journal of Preventive Medicine and Public Health
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• v.9 no.1
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• pp.65-75
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• 1976

To compare the maternal health status between women in island and land, the study was conducted to adjacent land (kukdong) and island (kyonghodong) areas in Yosoo city during April 1976. The results obtained from 174 interviewee in island and 192 in land areas were the same as follow, 1. General characteristics of both area. Age: Land, group 20-29 year of age was the largest. Island, 30-39 year of age was the largest. Education; Low educated group, less than primary grade (land 88.6%, island 93.1%), was predominant in both area. Occupation of herself; agriculture and labor was the main occupation (land 50%, island 82.2%) in both area. Occupation of husband: labor and fishery was general (81.2%) in land, and agriculture and fishery was general (81.6%) in island. Duration of residence; Land, 25.0% being resided here more than 10 years. Island, 64.3% being resided here more than 10 years. 2. Marriage, Pregnancy, and Present children. Average age at marriage; Land, 20.7 years. Island, 20.9 years. Average frequency of pregnancy; Land, 4.4 times. Island, 4.3 times. Wastage of pregnancies: Land, 236 per 1000 pregnancies. Island, 151 per 1000 pregnancies. Wastage occupied by induced abortion; land, 73.5%. island, 60.5%. Number and sex of present children; Land, 3.3 per family, sex ratio 52.4 to 47.6. Island, 3.6 per family, sex ratio 53.3 to 46.7. 3. Prenatal and postnatal care. Prenatal consutation: Land, 16.1% received by doctor or midwife. Island 9.2% received by doctor or midwife. Complications during last pregnancy; Land, 46.6% complained. Island, 51.1% complained. Return to work within 1 week after delivery; Land, 40.6%. Island, 50.6%. 4. Delivery environment Home delivery; Land, 97.4% Island, 97.3%. Delivery attdended by non medical professions at home; Land, 80.2% Island, 93.7%. Solo home delivery; Land, 13.0%, Island, 12.9%. Delivery attended by layman without taking any disinfective preparations; Land, 48.1%, Island, 49.1%. Material mainly used to cut umbilical cord at home; Land, scissors (97.4%). Island, scissora (98.8%). Cord cutting material used without giving any disinfective preparations; Land, 79.9%, Island, 84.0%. Delivery sheets used at home; Cement bag paper (land 50.0%, island, 31.3%). Vinyl sheets (land,17.5%, island, 27.6%). News paper (land, 3.2%. island, 11.7%). No sheets (land 19.5%. island, 12.9%). etc. Maternal Meal; Seaweed soup with rice was the most general in both area. (land 95.3%, island, 91.4%).

• Applied Biological Chemistry
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• v.41 no.7
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• pp.539-544
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• 1998

A study was conducted to investigate the effects of Poria cocos powder on dough rheology and wet noodle quality. Poria cocos powder had considerably lower content of crude protein, crude fat and crude ash than those of wheat flour. Poria cocos powder had also much bigger particle size $(74.62\;{\mu}m)$ and larger surface area $(3884.13\;cm^2/g)$ than those of wheat flour. The peak, final viscosities and setback in amylograph increased with the increase of Poria cocos powder concentration. The water absorption and dough stability in farinograph increased with the increase of Poria cocos powder concentration. With the increase of Poria cocos powder, the L values decreased in wheat flour-Poria cocos powder blend and dough, but increased in wet noodles. The cooked weight and volume of cooked noodles decreased, but the turbidity of soup increased with the increase of Poria cocos powder concentration. The hardness, cohesiveness, chewiness and springiness of cooked noodles had the biggest values at 3% addition of Poria cocos powder, but the values decreased above that concentration. The sensory evaluation of cooked noodles showed that the wet noodles with high quality could be produced by $5{\sim}7%$ addition of Poria cocos powder.

• Journal of Nutrition and Health
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• v.9 no.3
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• pp.35-45
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• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.

• The Journal of the Korea Contents Association
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• v.19 no.3
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• pp.510-519
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• 2019

The purpose of this study was to analyze the nutrition labeling of Guk, Tang, Jjigae HMR products to provide consumers with appropriate information when selecting products, and to provide basic data on the national policies. In this study, nutritional labels of 176 products were analyzed with 57 Guk, 75 Tang, 44 Jjigae. In the menu frequency of products, Guk has the products of the specific purposes, Tang has animal protein product, Jjigae has popular products. As a result of comparing the portion size and 9 major nutrients of the product, the average sodium content of Guk was 1558.5 mg, Tang was 1472.3mg, Jjigae was 2118.0mg. By the storage temperature, the average sodium content of HMR product was 2022.9mg in freezing(below $-18^{\circ}C$), 1676.7mg in cold($-2{\sim}10^{\circ}C$), and 1250.9mg in room temperature($1{\sim}35^{\circ}C$). Therefore, it is necessary to focus on the sodium content of Frozen products in the attempt of reducing sodium in HMR products.

• Korean Journal of Heritage: History & Science
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• v.44 no.1
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• pp.222-243
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• 2011

The article is organized as follows. The first section clarifies research questions, the purpose of the study and the methodology used when researching cultural properties & storytelling marketing of intangible cultural heritages in Korea. The Pimatgol's DNAs are liberated areas of the nation, cooked rice served in soup, a broth to chase a hangover, makgeolli, so forth. The second section deals with methods of study, the literature review consisting of previous research, the author's previous research and the theoretical background of cultural heritage's storytelling marketing. The third section presents select storytelling marketing cases about our regional cultural heritage as well as some foreign cases. The fourth section provides a few examples and cases of cultural heritage about government officials, the 'Pimatgol' peddler, the story of Chunbo and Okseom and the idea for fostering storytelling marketing. The last section concluded the study. The findings support the importance of understanding the characteristics and differences of cultural heritage & storytelling marketing because if the stories are well told, the cultural heritages will be successfully promoted.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.648-662
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• 2020

Purpose: Sodium intake is persistently decreasing because of the government's sodium reduction policy. This study aimed to identify foods and dishes that contributed to the reduction of sodium intake and evaluate the effects of the sodium reduction policy. Methods: The subjects were 57,809 participants in the Korea National Health and Nutrition Survey from 2010 to 2017. To identify food and dish sources of sodium intake, the food and dish groups were classified into 23 and 21 groups, respectively. Foods and dishes that contributed to sodium intake were categorized according to the production and cooking venues: production by manufacturers, home cooking, cooking at catering service, and restaurant cooking. Results: Sodium intake was 4,876 mg in 2010 to 3,477 mg in 2017, showing a 29.7% decrease in intake in 2010. Sodium intake was decreased mainly in foods produced by manufacturers and home-cooked foods. The main contributory factors to sodium from the food and dish groups differed according to the food manufacturer and cooking venue. The kimchi produced by manufacturers, cooked soup/tang/jjigae/hotpot at home and catering services, and cooked noodles/dumplings in restaurants were the main contributors to the sodium intake. Conclusion: The type of foods and dishes that contribute to sodium intake tended to expand over the years from specific foods and dishes to various groups of foods and dishes. These results provide evidence for the development and production of low-salt foods and dietary education related to low-salt intake.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.386-399
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• 2018

Purpose: This study examined whether the supply of healthy Korean diets for 12 weeks is effective in improving the risk factors related to serum GGT and cardiovascular diseases in patients with hypertension and diabetes. Methods: This study selected 41 patients, who were treated with hypertension and diabetes. The Korean diet was composed of cooked-rice, soup, kimchi, and various banchan with one serving called bapsang, which emphasize proportionally high consumption of vegetables and fermented foods, moderate to high consumption of legumes and fish, and low consumption of animal foods. The control group was instead instructed to "eat and exercise as usual" while following the Korean Diabetes Association's dietary guidelines with an intake that can assist in glycemic control, maintain adequate weight, and meet the nutritional requirements. The Korean diet group (21 patients) were served three healthy Korean meals a day for 12 weeks, and the control group (20 patients, who trained in the diet guideline of diabetes) maintained their usual diabetic diet. The serum GGT, blood pressure, heart rate, glycemic control data, cardiovascular risk indicators, and changes in diet measured at the four visits (week 0, 4, 8, and 12) during the course of 12 weeks were compared and evaluated. Results: The serum GGT (p < 0.001), HbA1c (p = 0.004), heart rate (p = 0.007), weight (p = 0.002), Body Mass Index (p = 0.002), body fat mass (p < 0.001), body fat (%) (p < 0.001), and free fatty acid (p = 0.007) in the Korean diet group decreased significantly after the dietary intervention compared to the control group. The amount of intake of rice, whole grains, green vegetables, Kimchi, and soybean fermented food were increased significantly compared to the control group (p < 0.001). The Korean diet group showed significant decreases (p < 0.001) in the intake of animal protein, lipid, and cholesterol derived from animal foods compared to the control group but significant increases (p < 0.001) in the intake of total calories, folic acid, dietary fiber, sodium, potassium, and vitamins A, E, and C. Conclusion: In patients with hypertension and diabetes, it was confirmed that regular eating of a healthy Korean diet helps improve the risk factors for GGT and cardiovascular diseases.