• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1058-1068
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• 2008

This study was conducted to establish size specification of food material for elementary school meals, researched at school meal scene and surveyed with questionnaires about the management of food materials by workers devoted to preparing school meals. Most subjects (80.7%) answered that students were served smaller size than adults, whereas 11.0% answered that they served different sizes according to school age and 8.3%, that they served same size as adult. About the food material size specification for elementary school student, a majority of respondents reported that 3/4 or 2/4 of adult served size was suitable. The serving size was decided and executed to investigate the actual intake and the preference of students for food size by 2 methods, intake ratio and questionnaire in 6 elementary schools. It showed that intake ratio and preference of students may be changed by serving size. According to the result, food serving size was divided in 3 types per menu and food size was measured precisely using the white board inscripted calibration. Actual food serving size for adult and recommended food serving size for elementary school student was compared. The data collected were coded and used to decide food material specifications for 12 cooked vegetable items, 15 raw vegetable items, 9 kimchi items, 2 fermented fish and fish sauce items, 8 deep-fried items, 5 meat and meat product items, 19 fish items and 5 dried food items.

• Journal of Life Science
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• v.12 no.6
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• pp.669-675
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• 2002

Introduction of sliced raw fish meat(SRFM) to fast food business has been considered seriously. However bacteria causing food poisoning should be controlled. Organic acids such as vinegar and lactic acid used in the sauce for SRFM were evaluated for their antibacterial activities. At low concentration levels of vinegar and lactic acid exerted strong antibacterial activities toward Vibriu sp.. In contrast, in case of Salmonella typhimurium and Escherichia coli O157:H7 low anitbacterial activities were observed even at relatively high concentrations. Minimum inhibitory concentrations(MIC) of vinegar for V. vulnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 were 16, 18, 16, 12, 26, and $20{\mu}\ell /m\ell, respertively. MIC of lactic acid for V. vilnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 were 20, 25, 25, 25, 40, and $35{\mu}\ell /m\ell, respectively. In case of vinegar bactericidal concentration upon 10 second contact for V. vulnificus, V. cholerae non-O1, V. parahaenolyticus, V. mimicus and E. coli O157:H7 were 8, 14, 10, 4, and 48%, respectively; however, even at 50% colony of S. typhimurium was observed. In case of lactic acid any colony was observed for V. vulnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 at the concentration of 2, 3, 4, 3, 14, and 17%, respectively. Vinegar and lactic acid of low concentration inhibited the growth of Vibrio sp., food poisoning pathogen in SRFM; in contrast, at high concentration these organic acids inhibited Salmonella sp. and Escherichia sp., food poisoning pathogen in other than SRFM.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.267-278
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• 1986

The evolution of Korean fish fermentation technology was reviewed from the old literatures and the on-going processes were surveyed. The principles involved in the traditional fermentation methods were explained by the recent scientific findings. The fish fermentation technology be classified into two groups; jeot-kal process, where. salt is the only material added to the fish for fermentation, and sik-hae process, where cooked cereals, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identified in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2-3 months of fermentation to be used for side-dishes of rice meal, as well as fish sauce by keeping these products for longer time (over 6 months) for severe ansymematic hydrolysis to be used for the subingredient of Kimchi (Korean fermented vegetable food). The taste of jeot-kal is formed by the protein hydrolymates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterlum etc. When the taste of jeot-kal deteriorates, yeasts appear to dominate. In ski-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology. since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of sik-hae and Kimchi in the microbial acid production principles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.117-124
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• 1984

Sarine scrap usually comprises about $40\%$ of the raw fish in processing. The purpose of this study is to establish the desirable methods for proteinaceous materials from the sardine scrap through autolysis or enzymatic digestion and to convert them into useful by-products such as sardine sauce. Sardine scrap was chopped and mixed with equal weight of water, and be hydrolyzed them by autolysis and/or by addition of commercial proteolytic enzyme and various concentrations of sodium chloride. The optimal conditions for hydrolysis of sardine scrap were revealed in temperature at $55^{\circ}C$ and 4 hours digestion with bromelain($0.4\%$) and commercial complex enzyme ($6.0\%$), and those conditions were also applicated in autolysis. The maximum hydrolyzing rate of protein and released amino nitrogen were $82.5\%,\;5.2\%$ through autolysis, $84.3\%,\;5.8\%$ by bromelain digestion and $92.5\%,\;5.9\%$ by complex enzyme, respectively. In the products prepared from sardine scrap through autolysis or bromelain digestion, hypoxanthine was dominant, as $17.4 {\mu}mole/g$, dry matter for autolysis and $16.0 {\mu}mole/g$, dry matter, for bromelain digestion among the nucleotidcs and their related compounds, respectively. The abundant free amino acids were leucine, glutamic acid, lysnie, valine and alanine. The contents of those amino acids were $51.3\%,\;48.3\%$ of the total free amino acids, respectively. And the contents of 5'-IMP and TMAO were negligible but total creatinine was developed in value from $9.2\%\;to\;10\%$ of total extracted nitrogen. The flavor of sardine sauce prepared from sardine scrap by autolysis or enzyme digestion were not inferior to that of traditional Korean soy sauce by sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.739-751
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• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.356-363
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• 2021

This study investigated the quality characteristics of anchovy sauce fermented using Nuruk to maintain a unique flavor, reduce fishy smell, and improve the fermentation rate. Six kinds of fermented fish sauces, including the control, fermentation using traditional Nuruk; SH Koji (Fs-A), JJ Koji (Fs-B), GJ Koji (Fs-C); and fermentation with improved Nuruk; Aspergillus luchuensis (Fs-D) and Aspergillus oryzae (Fs-E), were prepared. Samples were collected at 15 days intervals with 10% Nuruk added to raw anchovy and fermented at 25o C for 60 days. The free amino acids, especially glutamic acid content and amino nitrogen, were the highest in Fs-C, reflecting the high protease activity of Nuruk C (GJ). Regarding overall sensory evaluation, the control was the lowest, whereas Fs-C was highly evaluated among the sample groups. The addition of Nuruk not only shortened the fermentation period, but also increased the overall sensory level by adding umami and reducing fishy odor.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1030-1035
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• 2002

Despite health benefits derived from fish oil, polyunsaturated fatty acids (PUFAs) contained in fish oil are susceptible to lipid oxidation. To determine the optimum condition for maintaining good quality cooked fish during storage, mackerels were broiled with salt or soysauce condiments, and the lipid oxidation during 12 days of storage at refrigerated condition was measured. Peroxide value of broiled mackerel group with salt significantly increased after immediate cooking and maintained higher value throughout the storage period compare to the soysauce-added group, but showed similar value to the control group. Conjugated diene content in the soysauce-group was lower than the control and salt-added groups. Malondialdehyde content of broiled mackerel increased twofold and showed similar values in soysauce-added and the control groups during storage, whereas increased in the salt-added group significantly. Fatty acid compositions of the three mackerel groups changed after cooking, whereas that of the control group was almost stable during storage. In comparison with raw mackerel, the ratio of PUFA and saturated fatty acids decreased significantly, and the content of n-3 family fatty acid decreased from 25.53 to 20.63% in salted broiled mackerel. Soysauce group showed no reduction of PUFA with increasing storage time and showed the highest ratio of n-3/n-6 among the three groups at 10 days storage. Results reveal soysauce condiment protects against lipid peroxidation of broiled mackerel. Maillard reaction products (MRPs) found in soysauce might be responsible for the inhibitory effect and is a good condiment for extending storage life of cooked fish containing high amount of PUFA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.578-588
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• 2008

The objective of this study was to evaluate associations of dietary sodium (Na) intake with salt-related dietary behaviors of 218 university students (95 men; 123 women) living in Gyeonggi area. Dish frequency questionnaire (DFQ) was used to identify salt-related dietary behaviors and to determine Na intakes. In men, systolic & diastolic blood pressures, Na intakes and DFQ-15 scores were significantly higher than in women. High-salt intake group (HS), classified by DFQ-15, had higher scores of high-salt dietary attitude and more Na intakes than low-salt intake group (LS). HS took protein foods and had balanced diets less frequently than LS (p<0.05). HS had fried dishes & fatty meats, and added salt to dishes more frequently (p<0.05). HS and LS had differences in preference of soy-boiled and Chinese or Japanese foods, in intake frequency of bean-paste soup, in use of soy sauce with fried food or raw fish, and in salt addition to dishes at the table (p<0.05). HS, classified by Na intakes, had high-salt dietary attitudes such as preference of seasoned rice & soy-boiled foods and habitual addition of soy sauce or salt to dishes at the table. The subjects using food labels when purchasing had better salt-related attitudes & behaviors, and lower DFQ-15 scores & Na intakes than the non-users (p<0.01). Self-assessed HS (SHS) had worse salt-related attitudes and behaviors (p<0.05). Male self-assessed LS (SLS) had higher Na intakes, which indicated that self-assessment of salt preference did not actually reflect Na intake. In summary, male university students belonged to a high-risk group of salt intakes, and HS preferred soy-boiled foods or fatty dishes, frequently added salt to dishes and rarely had balanced diets. These results suggest that nutrition education programs for university students should include fundamental dietetics and a balanced diet, in addition to a low-Na diet.