• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2002년도 심포지엄
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• pp.43-46
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• 2002

The first record of buckwheat in Korea was revealed from an old Korean book, "Hyangyakguguebbang(鄕藥救急方)" written in the era of king 'Gojong' who governed the country from AD 1236 to 1251 in the Korea dynasty. Buckwheat in Korea has been known to be introduced from China in 5th -6th century. One of the most famous buckwheat noodles, 'Naengmyeon' had been used popularly among the people in the Korea dynasty. It is true that buckwheat had been cooked and sold in temples during the Korea dynasty, and was regarded it as one of the temple foods at that time. Buckwheat has been cultivated as an alternative crop and buckwheat grains have been used as a hardy plant when the food situation for people was lacking in Korea. Buckwheat was an important crop in a slash-and-burn field(shifting cultivation) of the mountainous area in Kangwon province. A written history of the shifting cultivation in Korea was found in an old book "Taekriji" which was written by Lee, Jung-Hwan in the Chosun dynasty. The area and number of households of shifting cultivation in Korea was 40,000 ha and 135,000 household, respectively in 1973. Fifty to sixty kilogram of buckwheat grains per la was harvested at an altitude of 600 - 800m. Folk songs which have been sung among the people in shifting areas include buckwheat meal. One of the folk songs for buckwheat is as follows; "they do not eat rice with or without waxy property but eat buckwheat mixture." Since 1974, shifting cultivation has been legally prohibited to allow revegetation of destroyed mountains and rehabilitation of woodlands in Korea. Buckwheat has been traditionally marketed as noodle or flour for the manufacture of noodles, and also as groats for food in Korea. Consumption in markets has increased over the past several years. Buckwheat grains are mainly consumed in the form of noodles in Korea. However, many people have recently pursued a desire to make food products of high quality in processing buckwheat materials for health reasons.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• 대한지역사회영양학회지
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• 제6권3호
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• pp.290-296
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• 2001

This study investigated the intake of alcoholic and non-alcoholic beverages in college students. Five hundred and eighty seven students age 19-30 (432 male and 155 female) responded to the beverage consumption survey. Of the students 19.9% were freshman, 42.2% sophomore, 23% junior, and 15% seniors. Results are summarized as follows : 1) Beer and soju were the most commonly consumed alcoholic beverages by the college students. The amount of beverage normally consumed was 3 cans of beer or 1 bottle of soju. 2) There was no age related change in amount of alcoholic beverage consumed, but preference for liquor rather than beer increased with age. 3) Foods most commonly consumed prior to drinking were cooked rice and milk. 4) Following the drinking of alcoholic beverages the most commonly consumed food or beverage was cold water for both males and females. The next most commonly foods were cooked rice, instant noodles, and cola for males ; and cooked rice, milk, and fruit for females. 5) Cola and pear juice were the preferred non-alcoholic beverages for college students. Also popular among students were date juice for males and orange juice for females. Milk and non-cola carbonated beverages were not commonly consumed. This study provides information for the identification of possible alcoholic beverage related public health risks among college students.

• 한국식생활문화학회지
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• 제21권5호
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• Journal of Nutrition and Health
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• 제35권5호
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• pp.571-578
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• 2002

The purpose of this study is to compare menu patterns by the meal and age (10- 19, 20- 49, 50 - 69, 70 - 84 years old) in Korea rural areas. Frequently consumed menu patterns were investigated using the 24-hour recall method with 1,185 subjects in 5 Korea rural areas for the spring, summer, fill and winter. Results were as follow : most frequently used basic menu pattern, excluding side dish, was rice + soup in breakfast, and was only rice in lunch and dinner. Most frequent menu pattern by the number of side dish was rice + soup + kimchi + 1 side dish in the breakfast and dinner. The Mean Adequacy Ratio (MAR) in the dinner is higher than that of the breakfast. For the 10 - 19 and 70 - 84 years old, frequently used menu pattern was rice + stew + kimchi + 1 side dish. Most frequently used menu patterns, was rice + soup + kimchi + 1 side dish for the 20 - 29 years old, was rice + stew + kimchi for the 50 - 69 years old. MAR with the same menu pattern in 10 - 19 years old is higher than that of 70 - 84 years old. Intake frequency of menu pattern including noodles was higher in 10 - 19 and 20 - 49 years old than that of the other age groups. With these results, for the nutrition program in the community menu patterns should be carefully examined by the meal and age. The result from this study can be used as basic data for nutrition education program in Korean rural areas.

• 한국식생활문화학회지
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• 제14권2호
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• pp.67-81
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• 1999

The present study was surveyed for the normal meal and particular folk meal in east cot area in Kyungpook province, Pohang, Youngduk, and Uljin areas. The results are as below: Most subjects for surveying were 30-40 years old and permanent residents in those areas. For the normal meal, the boiled rice was the top main dishes among 18 main dishes. The folloing upper five main dishes were boiled bean rice, boiled barley rice, boiled miscellaneous cereals rice, noodles, and Bbimbab (miced rice with cooked various vegetables and meats). Less frequent main dishes were raw fish Bbimbab and the various fish soups etc. The two upper side dishes, out of 17 surveyed ones, were kimchi and soybean paste soup. Twelve dishes(about 70%) out of 17 side dishes, the loach soup, the marinated and fermented raw fishes (fish Sikhae'), the baked mackerel, the pickled fishes, the friedsardine, the green seaweed, and the quid, etc. were made from the sea products. For the particular folk meal, about 30 kinds of the specific folk food items of this area were surveyed: Gudungchi' Sikhae', which was made with seaweed, out of the 11 kinds of fish Sikhae', raw fish(Whae') in water, Sigumjang', a salty agar, a steamed seaweed which was covered with the flour or bean power the various kinds of fish soups, the various kinds of fish stews were the particular folk side dishes in these areas. The dietary habit in these east coast areas were affected by the various sea food products, the fishes and the seaweeds, which were acquired easily through four season in these area.

• 한국식품과학회지
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• 제13권1호
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• pp.6-14
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• 1981

쌀가루와 밀가루의 복합분으로 제면을 시도하였고, 쌀가루에 결착성을 주기위한 방법으로 팽화미가루를 조제하여, 쌀가루, 밀가루와 함께 복합분의 시료로 삼았다. 원료분 및 복합분들에 관한 amylogram 특성치를 측정하였으며, 복합분으로 제조한 면제품을 조리시험하여 밀가루면과 비교하였고 또한 관능검사를 실시하여 아래와 같은 결과를 얻었다. 1. 원료분의 amylogram 특성치는 그 최고점도에 있어서 쌀가루가 가장 높았고, 복합분에 있어서는 의 경우가 밀가루의 점도특성에 접근하였다. 2. <쌀가루+팽화미가루$30{\sim}40$> 복합분에 XG $1.5{\sim}2%$와 밀가루 $40{\sim}50%$를 혼합하였을때 제면적성과 조리시험 결과가 향상되어 밀가루면과 차이가 없었다. 3. 관능검사 결과 <쌀가루+팽화미가루+밀가루> 복합분에 XG을 첨가한 것이 약간 더 효과적이었으며 팽화미가루 함량이 30%인 복합분으로 만든 면제품은 기호성에 있어서 밀가루면과 유의차가 없었고, 냄새와 맛에서는 오히려 밀가루면 보다 우수하였다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.278-278
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• 2022

Recently, the yield potential of high yield Tongil-type rice varieties has greatly increased, reaching 817kg/10a(Geumgang No.1). Moreover, in order to promote rice consumption and strengthen the competitiveness of the rice processing industry, the R&D of high yield Tongil-type rice varieties for each processing purpose, such as rice noodles, grain feed and industrial materials, has been continuously carried out. However, because Tongil-type rice varieties or lines are generally very vulnerable to cold damage, cold tolerance test can be said to be absolutely necessary to improve the cultivation safety. This study is the result of the seedling and field cold tolerance characteristic tests carried out in 2021 of high yield Tongil-type rice breeding lines. For the cold tolerance characteristic test of seedlings, total 303 high yield rice breeding lines for processing were treated in cold water of 13℃ and irrigation depth of 4cm for 10 days from the third-leaf age, then it was evaluated by comparing the degree of discoloration and withering with the checked varieties(Boramchan, Hanahreum No.2). Also, for the test of field, total 186 high yield rice breeding lines for processing were treated in cold water of 17℃ by keeping pouring day and night from 30 days after transplanting to ripening stage, then it was evaluated by comparing the degree of discoloration, delay of heading, shortening rate of stem length and percent of fertile grain etc. with the checked varieties. And the cold tolerance evaluative criteria were classified as strong(1~3), medium(4~6) and weak(7~9) in overall cold tolerance. (Seedling test) As for the degree of cold tolerance of the check variety, 'Boramchan' and 'Hanahreum No.2' showed a response of 'medium' and 'weak', respectively. However, there was no 'strong' line in the high yield rice breeding lines, 2 lines showed a 'medium' response, and 301 lines showed a 'weak' response. Therefore, except for a few lines(0.7%), most lines(99.3%) showed a 'weak' response. (Field test) In terms of the overall cold tolerance of the check variety, both 'Boramchan' and 'Hanahreum No.2' showed a 'medium' response. Similarly, there was no 'strong' line in the case of high yield rice breeding lines, 20 lines showed a 'medium' response, and 166 lines showed a 'weak' response. Therefore, except for some(10.8%) lines, most(89.2%) lines showed a 'weak' response. From the above results, we selected about 100 individuals with less seed shattering and degeneration of the ear tip, and with a relatively high percent of fertile grain, and are continuing to select lines with improved cold tolerance in the F4~F5 group in this year. As such, most of the Tongil-type rice varieties have poor cold tolerance and thus have low cultivation safety at low temperatures. However, it is important to select improved lines through generational progress because there are some lines that still have a certain level of cold tolerance among them.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.321-321
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• 2022

Wheat was brought to solve food scarcity with aid from the United States caused by the Korean War. The Korean government launched a campaign to encourage mixed rice and wheat meals due to shortage of rice production in the 1960s, Wheat consumption began in earnest. However, it is difficult to rebuild the domestic wheat production base devastated by the Korean War with the technology at the time. Thus, wheat was mainly consumed from imported in the past. Since then, as wheat consumption has increased due to westernization and diversification of dietary life, wheat became the second staple grain in Korea. In this situation, the government enacted the Wheat Industry Promotion Act to create a basis for sustainable production and consumption of wheat in Korea. This study sought to improve the self-sufficiency of domestic wheat by examining the possibility of using "Ariheuk", a variety of new Korean wheat, as a rice supplement in the same context as the govemment's policy. Wheat has been used as a raw material for the processed food, such as noodles and bread. However, we approached it by using whole wheat as a nutritional grain. Participants were recruited from the agri-food consumer panel conducted by Rural Development Administration. We set a final sample of 525 consumer panels based on the age of census household heads. The experiment was conducted in such a way that participants cooked and ate 100% rice meal and rice containing 20% whole wheat meal. Participants completed the sensory evaluation questionnaire with online. For this experiment, all participants were given same whole wheat product. The sensory evaluation questionnaire consisted of color, glossiness, stickiness, aroma, chewing, sweetness, nuttiness, chewiness, softness, bursting, flavor, texture and swallowability. The sensory evaluation results were analyzed by giving -3 points to +3 points. The former points were given to the response that 100% rice meal is very superior to the response that rice containing 20% whole wheat meal. The latter points were given vice versa. Zero point was given to the response that they are similar each other. As a result, rice with 20% whole wheat meal was better than 100% rice meal in terms of color, aroma, chewiness, bursting and flavor. In case of sweetness and glossiness, there didn't exist significantly different. On the other hands, 100% rice meal was better in terms of softness and swallowability. As a result of ANOVA by age groups, from 30s or younger to 60s or more, there was significant difference among the groups in terms of color, chewiness and bursting. As a result of post-hoc analysis with Duncan's multiple range test (p < 0.05), 50s were evaluated to be significantly superior in color, chewiness and bursting compared to other age groups. In conclusion, it is appropriate to use whole wheat as a supplement to rice in order to improve the self-sufficiency of domestic wheat. As a strategy to promote domestic wheat consumption, in case of Ariheuk, it is necessary to provide an experience through whole wheat tasting and to establish a marketing strategy segmented by age groups.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1571-1576
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• 2012

가공용으로 공급되는 국내산 정부미와 수입산 정부미의 품질 특성을 조사하고 빵이나 국수의 원료로 사용하기 위하여 제빵 및 제면성을 시험하였다. 두 가지 정부미 모두 가루의 백색도가 낮고 황색도가 증가되어 저장된 쌀의 색의 특성이 관찰되었고 아밀로오스 함량이 13% 이하로 국수나 빵을 만드는데 적합한 고 아밀로오스(22% 이상) 쌀로 사용하기에는 부적합하였다. 낟알의 경도는 수입산 정부미가 가장 단단하였지만 제분된 가루의 손상 전분 함량과 수분 흡수율은 시료 간에 유의적인 차이가 없었다. 수입산 정부미의 호화 점도가 높고 국내산 정부미의 호화 점도가 상대적으로 낮았으나 두 가지 모두 저장되지 않은 가공용 쌀 Goamibyeo에 비하여 높은 점도를 나타내어 일반적인 저장 쌀의 호화 특성이 관찰되었다. 그러나 저장기간에 따라서 감소된다고 알려진 breakdown viscosity는 정부미가 오히려 높은데 이는 저장에 따른 효과보다 정부미 자체 전분의 특성에 기인한 것으로 예측된다. 두 가지 정부미 모두 빵의 발효와 굽기과정까지는 우수한 제빵성이 관찰되었지만 굽기 후 식히는 과정에서 빵의 모양이 유지되지 못하고 가라앉아서 100% 쌀 빵을 만들기에 부적합하였다. 100% 쌀로 만든 국수의 조리 손실률은 정부미가 Goamibyeo보다 적었지만 국수의 탄성이 적고 신장성이 커서 무른 특성이 나타났다. 따라서 가공용으로 공급되는 국내산 및 수입산 정부미를 빵이나 국수 등의 원료로 이용하려면 밀가루 또는 제면 제빵성이 우수한 곡류를 혼합하여 반죽의 물성을 개량한 후 사용하는 것이 유리할 것으로 판단된다.