• Journal of the Korean Home Economics Association
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• v.42 no.8
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• pp.95-112
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• 2004

Most of the Korean Diaspora who lived in Yunhaeju moved to Central Asia in 1937 following the deportation policy of Russia. The Korean Diaspora has maintained the traditional way of living for 140 years without a deep relationship with Korea. This study examined the dwellings of the Korean Diaspora of Kazakhstan in Central Asia through visiting their houses and conducting interviews. The results of the research were as follows. 1) The houses of the Korean Diaspora in Kazakhstan in early times consisted of Jungjigan which has Gudle and one bedroom. Gudle is the most traditional element of the Korean Diaspora's house and it is generally used as a place to gather family members. 2) The Korean Diaspora's houses in Kazakhstan were basically built according to Russian style but with a slightly different way of living inside. 3) The changing process of planning and building code of apartments in Kazakhstan is similar to that in Russia and other CIS nations. 4) Korean's food style is one mixed with Korean, Russian and Central Asian foods and Kimchi and Jang(bean paste) are the essential elements for most Koreans. 5) Koreans are very active to develop a relationship with Kazaks, Uighurs, and Russians and this enables the exchange of their culture eventually. This study is the first step to supply basic information for study of the Korean Diaspora in Central Asia and deeper research is necessary with a wide range in Russia.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.44-53
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• 2014

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners' experience of eating foods containing Deoduk was high at 'No' (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded 'Yes' to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said 'Yes' was 43.2%, 'No' was 5.4%, and 'I don't know' was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners' awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners' tastes for the globalization of Korean food.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.243-250
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• 2008

This study examined the quality characteristics of soybean pastes that were prepared using different ratios of whole soybean meju inoculated with three different types of microbial strains. The five samples were prepared with meju inoculated with Aspergillus oryzae KFRI 995, Bacillus subtilis F4005, mixture with A. oryzae KFRI 995 and B. subtilis F2315, mixture with A. oryzae KFRI 995 and B. subtilis F4005, and mixture using all three strains, respectively. Over two months of fermentation, pH gradually decreased, whereas total acidity increased. And across samples and fermentation periods, there were no considerable changes in moisture or crude protein. In all five samples, amino-type nitrogen levels increased approximately 2- to 3-fold as compared to initial levels; the sample inoculated with A. oryzae KFRI 995 showed the highest level (205.2 mg%) of amino-type nitrogen. Throughout fermentation, the five samples displayed differences in their reducing sugar levels according to the inoculated microorganisms. The lowest level of lightness and highest level of redness occurred in the sample inoculated with B. subtilis F2315 showed a lowest level in lightness and a highest level of redness, indicating a strong browning reaction. Finally, the samples inoculated with A. oryzae KFRI 995 and B. subtilis F4005, respectively, showed had similarly high preference scores as compared to the other samples.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.581-586
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• 2013

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-$CO_2$) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa $CO_2$ at $31.1^{\circ}C$for 10 min. The SC-$CO_2$ treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-$CO_2$ treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-$CO_2$ treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-$CO_2$ applied at 15.2 MPa and $31.1^{\circ}C$for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-$CO_2$ treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.828-831
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• 2005

The content of vitamin $D_2$, including its precursor ergosterol, was determined in some cultivated mushrooms to manufacture fortified Doenjang (Korean traditional soybean paste) with vitamin D by supplementation with mushroom. Ergosterol was the most abundant sterol in the mushrooms (50 to 140 mg/100 g dry weight) but the ergocalciferol portion made up only 0.065% (Pleurotus eryngii) to 2.5% (stipe part of Lentinus edodes, shiitake) of the total vitamin $D_2$ of each mushroom. Changes in these compounds in L. edodes caused by UV or solar irradiation were also evaluated. Ergocalciferol content in the pileus part of L. edodes went up to $424\;{\mu}g/100\;g$ dry weight and ergosterol levels reached 139.3 mg per 100 g dry weight at maximum levels. Ergocalciferol content increased about 50% when exposed to solar radiation and increased 377% with UV irradiation. These compounds level in Doenjang was enriched as much as supplied UV irradiated L. edodes powder to before fermentation, and the supplemented mushroom did not influence the palatability of Doenjang.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.848-854
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• 1999

Inhibitory compounds of angiotensin converting enzyme (ACE) were separated from Doenjang (traditional Korean fermented soybean paste). Water extracts from Doenjang which showed ACE inhibitory activity were separated with gel permeation chromatography (GPC), in which two fractions with high ACE inhibitory activities were obtained. The first fraction from GPC was further isolated by semi-preparative reverse phase preparative-HPLC (high performance liquid chromatography) and 2-dimensional electrophoresis/thin layer chromatography (TLC). The purified spot had molecular weight of 759 daltons and ninhydrin-positive non-peptide. The second fraction from GPC was also further isolated by semi-preparative reverse phase HPLC and $NH_2-column$ HPLC. One fraction with high ACE inhibitory activity was purified and characterized. Molecular weight of this fraction by LC-MS was 272.34 daltons. The active fraction was identified as Arg-Pro with ACE $IC_{50}$ of $92\;{\mu}M$.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

• Journal of Microbiology and Biotechnology
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• v.11 no.1
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• pp.143-152
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• 2001

Korean-style fermented soybean paste (KFSP), Doenjang, is a traditional food that is consumed as a protein source in Korea. Recently, efforts to identify biolgocial response modifiers (BRMs) have been focused on food products. Accordingly, this study which isolated abiologically active substance form KFSP, named KFSP-BRM, ws defined to be aheat-stable carbohydrate with a molecular weight of 2,000 kDa. The biological activity of KFSP-BRM was not inactivated by treatment with an anti-LPS antibody. The oral as well as intraperitoneal treatment of mice with KFSP-BRM significantly enhanced the number of B cells expressing surface significantly enhanced the number of B cells expressing surface immunoglobulins (IgM and IgG). Subsequently, an increased level of immunoglobulins in the sera was also observed. In vitro. KFSP-BRM was found to upregulate the production of interleukin-1 (IL-1) and IL-6 by mactro phages and B cells but not the production of IL-2 by T cells. In conclusion, these data demonstrate the presence of a BRM in KFSP, which may provide an additional benefit to those consuming it is a food. KFSP-BRM is a novel B cellmitogen distinct from fresh soybean lectin or B cell mitogens, such as LPS and Streptococcus protein A. The major biological effects of KFSP-BRM would appear to be anincreased production of IL-1 and IL-6 by macrophages and B cells, thereby enhancing the function of mature B cells.

• Journal of the Korea Society of Computer and Information
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• v.15 no.7
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• pp.27-32
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• 2010

We can cut and paste portions of MPEG coded bitstream efficiently to rearrange the audio and video sequences using our proposed method. The proposed method decodes the MPEG stream within just only one GOP(Group of Picture), edits the decoded video frames, and encodes it back to a MPEG stream. In this method, precise editing is possible. A pre-processing step is specially designed to provide easy cut and paste processing. In the pre-processing step for editing MPEG streams, the detail information is extracted. In addition, video quality is not degraded after the proposed editing process is applied. Consequently, the experimental results show significant improvements compared with traditional algorithms for video editing method in terms of the efficiency and exactness.