• 한국식생활문화학회지
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• 제30권6호
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• pp.714-725
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• 2015

This research investigated changes in Joseon food culture mainly focusing on acceptance of Western food in the enlightenment period. Joseon intended to learn the advanced technology of the West. Through an exchange with various Western countries, the royal family and upper class of Joseon rapidly accepted foreign food and food culture. As hotels were built in Incheon and Seoul, foreign food became more widely provided, which spread to the public, accordingly, and Western style restaurants were built and spread to the Busan area besides Seoul. As Western food rapidly spread, concerns arose. Particularly, after an attempt to assassinate Gojong by inserting poison into his coffee in 1898, appeals were made concerning Western food "that should not be consumed, because it is not proper for Korean people's intestines and stomach".

• 한국식품조리과학회지
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• 제13권3호
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• pp.338-347
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• 1997

The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, com flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.

• 한국수산과학회지
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• 제53권6호
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• pp.834-841
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• 2020

Laver Pyropia sp. is the most exported seafood in Korea and is one of the most consumed edible seaweeds. The export of laver has been centered on seasoned laver products; of note, laver snack products coupled with rice papers or glutinous rice paste are becoming more popular in Western countries. These laver snacks are manufactured using a deep frying process. Therefore, the frying conditions affect the physicochemical and sensory characteristics of fried laver snacks. In this study, we optimized the deep-frying conditions for laver snacks with gelatinized rice dough using a response surface methodology. The frying temperature (X1, 190-220℃) and frying time (X2, 10-30 sec) were selected as independent variables; the dependent variables were the overall acceptance (Y1, points), hardness (Y2, N), and oil content (Y3, %). The optimal values of the frying temperature (X1) and time (X2) as per the overall acceptance (Y1) were 208℃ and 23.1 sec, respectively. The predicted overall acceptance (Y1=8.0 points), hardness (Y2=98.74N), and oil content (Y3=27.69%), were similar to the experimental values under the optimal conditions. Overall, the acceptance was inversely proportional to hardness; the decrease in hardness caused an increase in the crispiness of the laver snacks.

• 한국식생활문화학회지
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• 제8권4호
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• pp.315-319
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• 1993

An individual's eating behavior reflects not only the eating habits of past but also the type of them which characterize the next generation's. A great difference had been observed between western and oriental food lifestyle. By the frequent contacts with each other, however, current oriental food lifestyle is apt to be much westernized. But the food culture of Chosun tribe in Yenbeun, in spite of natural, local, cultural and social demographical factor of change, has been almost preserved in basic convention for 140 years. It can be observed in choice, acceptance and fixation of food that the management of traditional food and eating behavior has been subtained preserving their unique tradition in Chosun tribe.

• 한국식생활문화학회지
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• 제33권4호
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• pp.363-373
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• 2018

Although milk, which is a representative western food, has a more than 100-year history in Korea, the preference is controversial. This study examined the milk history of Choseon in 1884~1938. This period was divided into 4 periods regarding the westerner's records and advertisements. Westerners who visited Choseon in 1884~1895 ($1^{st}$ period) recorded the eating habits of Choseon,i.e., no milk consumed, even in insufficient food situation. Among the westerners, medical missionaries began to show or/and recommend condensed milk for sick children. In 1896~1909 ($2^{nd}$ period) newspapers, general shops in Hanseong for westerners showed advertisements of dairy products. In the 1900s, condensed and raw milk were advertised through newspapers. Domestic ranching systems to produce raw milk were established at that time mainly by Japanese. In the 1910s ($3^{rd}$ period), raw milk and condensed milk were advertised in newspapers. Since the mid-1920s ($4^{th}$ period), dairy products were bisected into condensed and powdered (dried) milk. Moreover, many Japanese manufacturers appeared in the advertisement in the 1920s. These results suggest that milk has been recognized as a symbol of an enlightenment food in Korea since the late 1900s, but the old negative wisdom, unfamiliar taste, and high price of milk at that time limited its appeal.

• 디지털융복합연구
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• 제13권9호
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• pp.531-540
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• 2015

귤피가 비습을 제거하는 효능을 가지 수 있어 과도한 단맛의 식품 섭취에 의해 증가되는 비습을 제거하여 소화기능을 증진시키는데 기여할 수 있고 또한 초콜릿의 향에도 기여할 것으로 판단되어 초콜릿의 기능성과 귤피의 기능성이 복합적으로 작용하여 생리활성을 기대할 수 있는 초콜릿을 개발가능성을 타진해보고자 하였다. 이에 따라 귤피가루를 첨가한 초콜릿의 일반성분과 무기질 조성, 물리적 특성, 항산화 활성 및 관능적 특성을 분석하였다. 약식 동원의 개념과 질병 예방의 중요성 및 현대인의 생활형태 등을 고려할 때 올바른 식생활은 매우 중요한 부분이다. 이에 오감을 고려한 관능적 특징을 가지고 경제적이면서 손쉽게 섭취할 수 있는 식품의 개발은 꾸준히 이루어져야 할 것이다. 이는 한방 재료를 이용하여 그 기능성을 전통적인 효능에 의한 접근이 이루어져야하며 그 기능성에 관한 동서 융복합적 연구의 기초자료로 사용하고자 함이다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.539-553
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• 2011

This study was intended to examine the continuance and transformation of food culture during the enlightenment and Japanese ruling era by analyzing the novel of "Toji". In the novel "Toji", the chaotic political and economic situation is reflected, along with the peoples' hard lives in the latter era of the Choson Dynasty. After the full-fledged invasion of China by the Japanese, the shift to a wartime posture was accompanied by an increased need for food. This led to a rationing and delivery system for rice in the late 1930s. While it was hard for people to obtain even brewer's grains and bean-curd dregs, food distribution officers were well off. Another distinctive feature of the food culture during the enlightenment and Japanese ruling era was that foreign food and recipes were introduced naturally to Korea through the influx of various foreigners. The industry of Choson was held by Japanese monopolistic capital, as a result, Choson had equal to the role as a spending site and was only gradually left destitute. In the Japanese ruling era, there were new type of business including such as patisserie of the types of civilization in the town, and those tempted Korean people. However, the Japanese and pro-Japan collaborators dominated commercial business. Being urbanization through the modernization, it was became patronized fast food in the populous downtown, and the change of industry structure and life style greatly influenced into our food culture. Acceptance the convenient Japanese style fast food such as Udong, pickled radish made was actively accepted with a longing for the advancement civilization. After the enlightenment, many Japanese exchange students went to Tokyo to get advanced civilization and provided urban mood according to their consumption of bread, coffee, Western food, which were considered a part of the elite culture.

• 한국식품조리과학회지
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• 제28권3호
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• pp.337-347
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• 2012

This study was performed through one-to-one interviews or group sessions with single un-married foreigners living and working in Korea. A total of 150 questionnaires were distributed, and 109 were analyzed. This demographic becomes immersed in local cuisine searching for new food dishes and experiences. These foreigners were an excellent test group who came from a non-Korean domestic cuisine background and who were subsequently exposed to Korean cuisine over an extended period during which changes occurred in their diets and food preferences. We found that the longer the foreigners stayed in Korea, the more they ate Korean food and adapted to traditional dishes such as Korean stews and hot-pots. In general, Chinese, Japanese, and South-east Asians regarded Korean food as nutritious, whereas people from a western or European background considered it health conscious food. In contrast, South-east Asians, in particular, found Korean food aroma unpleasant. This study describes how diets and views of Korean food evolved in foreigners with time by providing objective opinions and data on the acceptance of Korean food by foreigners and hints the direction in which Korean cuisine should be developed to further its globalization.

• Applied Biological Chemistry
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• 제42권1호
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• pp.58-62
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• 1999

소스 분야의 과학화를 위하여 브라운소스를 대상으로 체계적인 품질평가와 그 제법의 최적화를 연구하였다. 또한 소스 관련 호텔 조리사를 패널요원으로 선정하고 실제 현장에서 사용되고 있는 브라운소스의 제법을 적용하여 매우 유효한 실무 자료를 제시하였다. 브라운소스 제법의 중요한 조건인 루(roux)의 첨가량과 가열시간의 수준을 $3^2$ 요인계획으로 설계하여 소스를 제조하고 관능검사를 통하여 소스의 색깔, 풍미, 점성, 맛, 종합적 기호도를 평가하였다. 관능검사 결과로부터 패널요원 12명의 시료간 기호도의 식별 능력과 평가 성향을 분석하여 신뢰성이 우수한 패널요원 9명의 평가 결과만을 반영하였다. 소소의 기호도는 루의 첨가량 11, 9, 13% 그리고 가열시간 8, 9, 7시간의 순으로 높게 나타났다. 또한 소스 제법을 독립변수로 정하고 기호도를 종속변수로 하여 2차 모형을 가정한 반응표면분석을 실시한 결과, 기호도가 가장 높은 소스 제법의 최적 조건은 루 첨가량 $10.3{\sim}10.8%$, 가열시간 8시간으로서 관능검사 결과와 일치함을 확인할 수 있었다.