• Culinary science and hospitality research
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• v.7 no.3
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• pp.163-178
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• 2001

The purpose of this study is analysis of fusion cuisine recipe a gathering datum and informations for development of the fusion cuisine. The fusion cuisine is a new creative cuisine that come from a mixing between different cuisine recipe especially eastern cuisine wi th western cuisine. The fusion food is becoming a world popular food since 1980's. In Korea, the fusion food is favorite food is needed for development of the fusion cuisine, and we are able to get the datum and informations from mass media such as cuisine journals, newspapers and internet web site. Results of the analysis are as follows : 1. The fusion cuisine that core stuff is the grain have features that make a use of a spice and fat such as butter and olive oil. Boiling is used most frequently as a way of cooking among the grain centred fusion cuisine. Spagetti is used very after as a stuff for the fusion food. 2. The fusion cuisine that core stuff is meat make use of unusual meat such as the pigeons and spicery, and its popular cooking way is a baking. 3, The fusion cuisine that core stuff is a fish make use of herbs and alchole to get rid of a fishy smell, and various sauces are used for promoting taste and styling. 4. The fusion cuisine that core stuff is fruit and vegetables make use of boiling as cooking ways most frequently, but in the case that cook try to keep nutritive qualities, baking is used most frequently. 5. In beverage centred fusion cuisine, mixing of alchole with juice is most popular, its taste and color is unusually gorgeous.

• Journal of Environmental Impact Assessment
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• v.8 no.2
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• pp.65-71
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• 1999

Characteristics of food garbage discharged from primary schools in Seoul Metropolitan city were analysed from a recycling point of view. The results of study are epitomized as follows : 1. Factors of generation of food garbage are mainly an unbalanced diet habit, indifference of class teachers, and worn-out cooking equipments. 2. Measures of reduction are principally a written message to parents, broadcasting in the school, and instructions. 3. Methods of recycling are mainly feed stuff, composting by school itself, composting on commission, and making feed stuff on commission. 4. Obstacles of food garbage recycling are a nasty smell of composting apparatus, an excessive fuel consumption of composting apparatus, a high concentration of salt, and an unstable demand for feed stuff and compost produced from food garbage. 5. Correlation factors are like follows : the number of feeding children and food garbage weight after cooking is 0.35, total food garbage generated and monthly treatment cost of food garbage is 0.20, individual school lunch expenses and food garbage weight after cooking is -0.10, individual school lunch expenses and food garbage generated per capita is 0.02, and individual school lunch expenses and monthly treatment cost of food garbage is 0.03.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.216-220
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• 1995

In order to investigate the possible use of vegetable kimchi stuff as natural preservatives for kimchi, the methanol extracts of 15 kinds of vegetable kimchi stuff were solvent-fractionated and fractions were tested for antimicrobial activities against Leuconostoc mesenteroids, Pediococcus cerevisiae, Lactobacillus plantarum and Saccharomyces cerevisiae. The neutral fractions of the extracts of garlic and leek showed strong antimicrobial activities. The extract of leek showed particularly strong antimicrobial activities against Ped. cerevisiae and L. plantarum that were known to be main microorganism of fermentation and acidification of kimchi. The results suggest the possible use of the leek extract as natural preservatives for kimchi.

• Journal of Environmental Impact Assessment
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• v.8 no.1
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• pp.133-139
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• 1999

Community residents are tend to evade waste treatment facilities such as waste landfills, waste incinerators. Therefore, decision-makers of waste management are concerned about the reduction and recycling of food garbage. As a treatment alternative of food garbage which consists of 30% of municipal waste, producing compost and feed stuff from food garbage is environmentally amenable. In considering the characteristics of food garbage are putrid and high moisturized, methods of landfilling and incineration for food garbage are environmentally inadequate. For the institutionalization of food garbage recycling, separate discharge, establishment of collection system, securing of market for compost and feed stuff manufactured from food garbage, and tax and financial incentives for food garbage recycling facilities are necessary.

• Culinary science and hospitality research
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• v.2
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• pp.169-181
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• 1996

Today we are inclined to dine out more frequently according as the national income is increased and Women enter into the Social life, 'This tendency results in the universality of foodculture and the food made of fresh food stuff as well as the Pollution-free food is preferable as everyone warits to eat natural food or health food and escapes from the pollution. Moreover we have socail problems like fatress and adult disease which result from the small amount of activity or the food with high calory and high gat. under this circumstance. the most adeguate food seems to be Italian good. It stand in the spottight of food world and is most preferable for everyone today. The sphere of food and beverage has a low value-added-rate compartry to the high increasing rate of customers and profit, so, the efficient managing method for the cost of food and beverage and the operating skill in the kitchen are the principal factors leading to success or failure. Therefore, this research is to show some remedies as follows, pointing out the operating problems of an selected Italian restaurant at the top class hotel. First, most Italian restaurant at the hotel are located in the best place and investing the big capital, But they are open for only 8 hours through a day. This should be improved not to bring a enormous loss to the hotel The brealefast menus such as vegetables or fish food, pizza and pasta which modern man can easily enjoy should be developed open the restaurants for morning gours. Second, the business hours are not made continously. As a result, all the emplyees should stay in the company all day long without taking any advantage of the losed time, This will be the loss for both the company and the employees, By veloping the morning menus, employees shald be classified into morning and afternoon staffs and the opening and closing hour at 3 and 6 O'clock should be used so that minimum number of employees may operate the company. Third, the characteristic of Italian food is in the use of fresh food stuff, The proper purchase of food stuff and the simple distributing system will help Italian restaurant show its character istcc as a hzgh-grade restaurant. Fourth, the most popular Italian food such as pizza or pasta should be market with Priority.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.552-560
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• 2003

In this study, Artemisia capillaris, which has been used in oriental medicine and folks remedy, was investigated to characterize the nutritional composition (protein, lipid, ash, fiber, amino acids, fatty acids, Na, K, P, Mg, Ca and Fe) and effective substance (scopoletin). Artemisia capillaris has often been cited in medical literature for its medicinal effects. The Korean Food and Drug Administration allowed Artemisia capillaris as a food stuff and indicated as In-Jin-Sook. From the view point of the subjects who eat In-Jin-Sook products, most of them ingested it for a certain pharmacological efficacy rather than as a beverage or a food. Therefore, we need to develop functional foods using In-Jin-Sook. Artemisia capillaris was superior in protein, crude fiber, amino acid and fatty acid compositions to wild greens according to Korean Nutritional Composition Table. Also scopoletin, blown for blood vessel relaxation and hypotensive effect, was detected at the level of 326.13 $\mu\textrm{g}$/g. These results demonstrated that Artemisia capillaris has both pharmaceutical effects and balanced nutritional contents. Artemisia capillaris has sufficient values to use as a food stuff for functional foods.

• The Journal of Traditional Korean Medicine
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• v.15 no.1
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• pp.90-96
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• 2006

In this study, Artemisia capillaris, which has been used as oriental medicine area and folks remedy, was investigated for effective substance (scopoletin) analysis. As an attempt to develop new functional beverage by using medicinal herb, Artemisia capillaris. Therefore we investigate the effect of scopoletin in Artemisia capillaris on vessel and regional cerebral blood flow (rCBF) of rats. Artemisia capillaris extract was significantly decreased vessel constraction and significantly increased rCBF. Artemisia capillaris has often been cited in medical literature for its medicinal effects. Although the Korean Food and Drug Administration indicated Artemisia capillaris as the In-Jin-Sook which was allowed as a food stuff. From the view point of the subjects who eat In-Jin-Sook products, most of them ingested it for a certain pharmacological efficacy rather than as a beverage or a food. According to this facts, we need develop functional foods using In-Jin-Sook. Also scopoletin, get known to smooth muscle relaxation content was 326.13 ug/g. These results demonstrate that Artemisia capillaris has pharmaceutical effects and balanced nutritional contents. In according with Artemisia capillaris has a sufficiency of the terms use of food stuff in functional foods.

• Korean Journal of Agricultural Science
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• v.35 no.1
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• pp.69-83
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• 2008

The self-supply rate of Korea in 2006 was approximately 27.3 % by importing 13.99Mt for 19.79Mt of demanded amount. Among the imported crops, wheat, corn, and soybean consumed 95 % for the total imported amount, and wheat, corn, and soybean were 3.5Mt(Table use : 0.22Mt; Feed stuff : 0.13Mt), 8.7Mt(Table use : 0.19Mt; Feed stuff : 0.68Mt), and 1.2Mt (Table use : 0.03Mt; Feed stuff : 0.09Mt), respectively. On the other hand, our government has prepared the strategies for a great fear of food according to sharp price rise of the international crops by maintaining the self-supply rate of 5 % excluding 5.23Mt of rice in Korea. Also concern for recycled energy known as future energy for era of high oil price and global warming due to green house gas is rapidly growing. Therefore, our country which has relied on import of the whole oil needed in Korea and has to keep Kyoto Agent to request reduction of green house gas fully support research and practical use for agricultural products as resource of alternate energy. At first, we have to develop the mass production technology in order to secure a program of self-supply of food for bioenergy production utilizing agricultural product in Korea. But we assume that this matter is difficult to achieve under the current agriculture system that more emphasizes the environment conservation such as environmentally-friendly agriculture than production of food.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.5
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• pp.1220-1224
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• 2005

Crataegi Fructus has often been cited in medical literature for its medicinal effects. The purpose of this study was to investigate the possibility of Crataegi Fructus application as an edible medicinal (nutritional supplement) food resource. In this study, Crataegi Fructus, which has been used in oriental medicine and folks remedy, was investigated to characteristics of nutritional composition(protein, lipid, ash, fiber, free sugar and minerals). The approximate composition of low Crataegi Fructus was crude protein, 0.26%, crude lipid, 0.30% and crude ash, 0.66%. And total dietary fiber 5.60%(insoluble 4.66%, soluble 0.94%), contents of glucose and fructose were 5.02mg% and 6.21 mg%, Nutritional composition of fermented liquid was crude protein 0.24%, crude lipid, 0.03%, crude ash, 0.53% and total dietary fiber, 0.24%. And glucose, fructose contents were 14.77mg% and 7.30mg%. The other hand, nutrition contents in water extract of Crataegi Fructus were significantly lower than low Crataegi fructus and fermented liquid. The above results showed that Crataegi Fructus and fermented liquid have sufficient values to use as a food stuff for medicinal food and nutritional supplement.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.449-460
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• 2009

This study was performed to investigate gruel intake, preference and opinions about gruel development to produce new products for breakfast. The subjects of this study were 307 adults in Chungju city. People who favored gruels were 212(69.5%) and 50.2% of the subjects liked the gruel because of good digestion and absorption. They liked midium thick or thin gruel and also liked grain granules with some stuff as contents. The gruels often taken were abalone gruel(45.9%), pumpkin gruel(41.7%), chicken gruel(34.9%), vegetable gruel(33.6%), beef and mushroom gruel(30.3%) etc. in order. The frequency of gruel intake was 1-2 times/year and 59.6% of subjects got gruels from the special gruel restaurant. People who need gruels most were patients, indigestible person, the elderly, weaning babies, workers and students missing breakfast in order. Sesame taste obtained the highest score of all, that of bitter taste was significantly higher in over fifty year old people (p<0.05), and hot taste score was significantly higher in 30-40 year old people (p<0.01). The gruels preferred most were abalone gruel, pumpkin gruel, chicken gruel, beef and mushroom gruel, vegetable gruel, red bean gruel, pine nut gruel, egg gruel, sesame gruel, plain grain gruel etc. in order. Fifty seven percent of subjects wanted to develope new gruels fortified nutrients. In conclusion, when the substitute gruel for breakfast is developed, it is better to use food materials to be easy to digest, to have grain granules with some stuff inside and to be sesame taste.