• Mycobiology
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• 제42권4호
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• pp.361-367
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• 2014

Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of ${\beta}$-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ${\beta}$-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ${\beta}$-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained $25.53{\mu}g/mg$ glutathione, $0.70{\mu}g/mg$ oxidized glutathione, and $11.69{\mu}g/g$ and $47.85{\mu}g/g$ spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ${\beta}$-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ${\beta}$-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ${\beta}$-glucan and glutathione content may enable the production of functional Makgeolli.

• 한국식생활문화학회지
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• 제28권3호
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• pp.246-260
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• 2013

This study examines the awareness of traditional Korean food culture among immigrant housewives in multicultural families, with the aim of introducing educational plans suitably designed for them. Our survey shows that Korean traditional holidays most well-known to the immigrant housewives are New Year's Day and Chusuk. Sambok and Chusuk are at the top in terms of preference. Samgyetang, Ddukguk, and Ogokbab are among the best known festive food to immigrant housewives for holidays such as New Year's Day, Jeongwol Daeboreum, Sambok, Chusuk, and Dongji; Samgyetang is the most preferred food, followed by Ddukguk and Patjuk. In addition, a vast majority of immigrant housewives who have ever attended Korean traditional cuisine education programs found the need for such an experience, with the score of 4.16 out of 5. In addition, the survey shows the order in which the immigrant housewives want to learn: the recipe of Korean food (53.5%), followed by table setting and manners (16.5%) and then nutrition (15%). The recipe of interest for most respondents is the one concerning daily food (69.5%). And more than half of the respondents prefer cooking practice as a desirable educational method. The difficulties that they have when attending such an educational course are usually inability to understand the language, difficulty in identifying the ingredients (seasonal), and lack of cultural understanding. The most preferred educational method is direct lecture (71.5%), followed by written materials such as books and newspaper (10.5%) and the Internet (9.5%). Finally, strategies for promoting traditional food culture are suggested as following: developing educational resources (31.5%), making various educational programs more available (25%), narrowing the cultural gap (22%), and improving the educational environment (21.5%). Therefore, this study proposes that there is a need to develop and diffuse Korean traditional food culture first, and then provide many immigrant housewives with a variety of educational programs. It is expected that these efforts will solve the problems caused by cultural differences in the early stage of international marriages and eventually contribute to the harmony in multicultural families.

• Food Science and Biotechnology
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• 제18권4호
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• pp.1035-1037
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• 2009

In this study we analyzed the dynamic changes in microbiota composition during kochujang fermentation at $30^{\circ}C$. During fermentation, the viable cell counts slowly increased and reached $3.2{\times}10^7$ for aerobic bacteria, $8.3{\times}10^3$ for yeast, and $1.4{\times}10^3$ CFU/mL for fungi after 60 days. Bacilli were found to be the most dominant microorganisms throughout the fermentation process. Using the culture dependent method Bacillus subtilis, Bacillus licheniformis, and Bacillus amyloquefaciens were found to be the main species during the early stages of fermentation; however, Bacillus pumilus and Bacillus stearothermophilus became the most dominant species during the late stage of fermentation. In contrast, when the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method was used Bacillus ehimensis was found to be the dominant species during the early stage of fermentation and Bacillus megaterium, B. pumilus, B. subtilis, and B. licheniformis were dominant in the ate stages. These results indicate various other Bacillus species rather than just B. subtilis and B. licheniformis might be involved in the fermentation of kochujang.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.736-745
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• 2006

The purposes of this study were to (1) identify foreigners’ evaluation of service performance, (2) define foreigners’ needs for each segment of Korean traditional restaurants, and (3) plan the adaptation strategies for Korean traditional restaurants on foreign countries. From April to July, 2005, 542 foreigners responded to an individual survey. Statistical analyses on SPSS 12.0 for Windows were performed on the survey data using descriptive statistics, factor analysis, reliability analysis, independent-samples t-test and ANOVA. The major findings from the study are as follows. First, among all the attributes, ‘Offer free additional side dishes’ scored the highest, followed by ‘taste of food is good’ and ‘temperature of food is proper’. Second, factor analysis classified the service attributes into four factors in the following order of importance: menu, sanitation, service, and facility and atmosphere. Finally, foreigner groups categorized by their general characteristics, including demographics, showed statistically differences in their evaluation. In consequence, the research findings suggest that operators of Korean traditional restaurants should understand different customers’ needs within and between customer segments.

• 동아시아식생활학회지
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• 제17권2호
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• pp.153-163
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• 2007

This study was conduced to identify the preference and intake frequencies of traditional Korean foods by Chinese-Koreans in the Yanbian region of China based on the hometown of the female head of household. Data were collected from 261 Korean housewives living in Yanbian. Twenty-six kinds of daily food items were surveyed. Analysis of variance was used to compare the similarities and differences among the three groups, which were divided according to hometowns in North Korea, South Korea, and China. The results for the traditional Korean daily food preferences showed that housewives born in South Korea are more likely to prefer cereal soup, vegetables soup, and fermented rice punch than housewives from North Korea and China. Considering the intake frequencies of traditional Korean foods, Korean housewives born in China are more likely to eat boiled rice and a bun stuffed with seasoned meat and vegetables, as well as beef and vegetables cooked in a casserole than housewives with hometowns in South Korea and North Korean. In this article, similarities and differences in the preferences and intake frequencies of traditional Korean foods are discussed, and implications for nutritionists as well as food marketers are provided.

• 한국식품영양학회지
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• 제20권4호
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• pp.501-508
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• 2007

With the goal of searching for the ways to help market traditional beverages as take-out products, this study conducted a survey over men and women over 20 years of age in Seoul and Gyeonggi Province. Their perceptions of importance in choosing traditional beverages and conventional drinks were examined for difference. As a result, taste, reliability, health, flavor, and price were important at general beverage, while taste, health, flavor, reliability, price, and color were in choosing traditional beverages. The participants mentioned recovery from fatigue as the most favorable added feature of traditional beverages, which was followed by beneficial for adult diseases and facilitating digestion. Their preferences toward using them to satisfying a sense of hunger was relatively low. The participants preferred price range was $3,000{\sim}3,500$ won, their favorite ingredients were functional ones, and their favorite shop design was a traditional style. It seems that the marketability of traditional beverages as take-out products is high. The promotion and development efforts should involve marketing to women, differentiation strategies from other drinks, a graceful image, reliable drinks, and additional functions such as recovery from fatigue and can benefit adult diseases.

• 한국식생활문화학회지
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• 제11권3호
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• pp.327-337
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• 1996

The survey was made to learn Yanbian Korean housewives' knowledge of Korean traditional holidays and foods. The questionaires were answered by 143 Korean housewives living in Yanbian region. The results are summarized below. 1. 94.6% of the respondents acknowledge that the Korean traditional holidays should be inherited. And 47.0% of them answered that the Korean traditional foods should be inherited as they have been, but 51.0% replied that the traditional foods need to be slightly modified. 2. The percentages of those who have knowledge of the Korean traditional holidays are 98.7% for Seolnal, 97.3% for Chusuk, 96.6% for Jongwol Daeborum, 94.6% for Dongji, 90.6% for Dano. However, the percentages of those who know about Jungyangjeol, Yudeu, Muojeol and Samjitnal are lower than 10%. 3. Regarding the Korean traditional foods, more than 80% of the respondents have knowledge of Naeongmyun (96.6%), Gejangguk (94.0%), SiruD'ock (94.0%), Ogokbab (87.2%), Mulmandu (86.6%), Patjuk (94.0%), and D'ockguk (82.6%). And Naeongmyun, Mulmandu, Gejangguk, Kalgulksu were consumed most frequently. 4. It is found that Kimchi (97.9%), Soy-sauce (88.4%), and Sseokjang (72.6%), Hot-pepper paste (69.1%) are mostly made at home. The number in the parenthesis indicates the percentage of those who make the food at home.

• 한국식품조리과학회지
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• 제22권2호
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• pp.122-130
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• 2006

This study was conducted to investigate the consumer perceptions of Koreans and foreigners towards Korean and Thai foods and restaurants. Self-administered questionnaires were collected from 129 foreign residents and 291 Koreans who have been members or the Thai travel association in the seoul area. statistical data analysis was performed using the SPSS v 10.0 program. From the evaluation of Korean and Thai foods and restaurants by foreigners, Thai foods/restaurants showed significantly higher ratings in the attributes of 'Food appearance', 'Food smell', 'Overall food taste', and 'Exotic food taste' In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', 'Variety of menu', 'Food sanitation', and 'Fast restaurant service', Thai food/restaurants showed higher ratings than Koreanfood/restaurants. Korean foods were considered more salty than Thai foods. However, overall satisfaction of Thai and Korean foods/restaurants was similar at about '3.7' points on the 5-point Likert scale. From the evaluation by Koreans, there were no significant differences in the attributes of 'Food appearance', 'Food smell', and 'overall food taste'. however. the rating or 'Exotic food taste' was significantly higher in Thai foods. In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', and 'Variety of menu', Thai food/restaurants showed higher ratings than Korean food/restaurants. Interestingly, the evaluation of sanitation of restaurants was opposite to that of foreigners.

• 한국식품조리과학회지
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• 제28권6호
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• pp.731-740
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• 2012

This study was made to the adult females over 20's in the family that prepared the ritual food personally or in the family that conducts ritual or did not do the ritual for the religious reasons. And based on the prepare method of the ritual food, ritual and recognition of ritual good. 245 responses which took up 80.86% had responded they do the ritual or semi-ritual and Buddhism was most prominent religion among them. The cost for ritual food also had statically significant differences by the age, marriage status and income and on the terms of the income, more the income was more they spend on the ritual food. The ritual utensil used for the ritual food also show significant differences by the age, marriage status, family make-up formation, religion. The form and meaning of the ritual have been changed as the society changes but is still important subject matter for most of homes. Responders were preparing the ritual with all the sincerity to their ancestors with practical and realistic decisions.

• 한국식생활문화학회지
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• 제6권1호
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• pp.71-81
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• 1991

This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more ${\ulcorner}$excellent than that of overseas${\lrcorner}$, 59.8% in ${\ulcorner}$excellent and delicious${\lrcorner}$, 78% in ${\ulcorner}$the need for the partial development of fastfood${\lrcorner}$. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of ${\ulcorner}preference{\lrcorner}$. In the case of few side dishes, 34.1% answered using fast food. 4. ${\ulcorner}Preferrence{\lrcorner}$ for boild rice and podrridge was generally high, but ${\ulcorner}frequency{\lrcorner}$ was low. Both ${\ulcorner}preference{\lrcorner}$ and ${\ulcorner}frequency{\lrcorner}$ of sauce and stew were high. ${\ulcorner}Preference{\lrcorner}$ for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.