• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.441-449
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• 2013

This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.

• Journal of Fashion Business
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• v.23 no.1
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• pp.49-63
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• 2019

The purpose of this study is to examine the characteristics of modular design observed in Korean traditional clothing. Modular design, which is one of the noticeable characteristics of modern fashion design emerged in the 20th century. This study analyzed the Korean traditional culture to investigate the characteristics that show similarities to the modular system in design. A traditional Korean house is composed of small structures called 'chae'. A traditional Korean building is composed of a basic unit space called 'kan', and the rooms are divided and recombined. Korean traditional interior design shows furniture, bedding and art works that could be used, folded then stored. Korean cuisine is served in combination with small dishes. Korean letters are combined in square shaped form to make writing and printing easy. Korean traditional clothing has a way of washing where clothing are disassembled, washed and then re-stitched. The pattern pieces are made to be rectangular shaped so that the fabric pieces can be kept in shape during washing. The rectangular shaped pattern pieces can be replaced and reused after washing. Tops and bottoms could be interchanged for color-coordination, because the shapes of the clothing were standardized. These features exhibit modular system in Korean traditional clothing design. Modular system design has common characteristics which have basic modules, pursue practical purpose, have interchangeability adapted to circumstances, and could be disassembled and re-combined. Korean traditional clothing illustrates different ways of practicing modular system, but has some common features to contemporary modular fashion design.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.1-27
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• 2021

Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.477-490
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• 2018

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.805-814
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• 2013

Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.680-707
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• 2010

Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.554-563
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• 2012

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.204-213
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• 2005

This study was focused on the analysis of questionnaire that surveyed the uses, preference and recognition on apple. The subjects of this study consisted of 452 female(married 238, unmarried 214) in Daegu area. Among those respondents, 49.1% answered that they ate apple after dinner. Respondents preferred as purchase place fruits store(34.5%), traditional market(22.6%), and big discount store(21.7%), in order. Taste(46.0%) was the most important as purchase criterion. 49.1% of respondents preferred small amount below 2-3kg every one purchase. In preference survey on apples, 80.5% of total subjects responded 'like' or 'very like', and 73.6% of those subjects who favorably responded liked the 'taste' of apples. The preference survey study on apple foods revealed that respondents preferred the most apple juice(M=3.47), fellowed by apple jam(M=3.35) and apple vinegar(M=3.21). On the other hand, apple bab(M=2.29) and apple jook(M=2.23) had the most low preference score. The recognition survey study on apple revealed that respondents knew relatively well the followings: apple is natural food(M=4.25), apple is good for body and apple is good for beauty(M=4.20). Respondents required apple to be fresher(41.0%) and taster(37.4%). 89.4% of respondents expected that consumption of apples would be increased or maintain at the present level.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.261-271
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• 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
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.