Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 6 Issue 2
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- Pages.215-222
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- 1991
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Food Scientific Study on the Difference between Traditional Korean and Japanese Foods -Difference of inorganic cation contents between Kimchi, Japanese pickles and Salted and fermented fish intestines-
한일양국(韓日兩國)의 전통식품에 관한 식품학적(食品學的) 비교연구(比較硏究) -한국김치, 일본지물(漬物)과 젓갈류(類) 중(中)의 무기질 함량의 차이(差異)-
- Kaneko, Kentaro (Laboratory of Food Science, Koriyama Women's Junior College) ;
- Kim, Chon-Ho (Department of Food and Nutrition Hanyang Women's Collegs) ;
- Kaneda, Takashi (Faculty of Home Economic, Koriyama Women's College)
- Published : 1991.06.30
Abstract
The difference between Kimchi, Japanese pickles, Korean Salted and fermented fish intestines and Japanese Salted and fermented fish intestines was investigated by comparising composition of inorganic cation in them. A high-performance liqid chromatography was used for the determination of Na, K, Ca and Mg in Kimchi, Japanese pickles and Salted and fermented fish intestines. The Kimchi samples analyzed were produced in the home, in the restaurant, in the nunnery and by food manufactures in Korea, and the pickles used were produced by food manufactures in Japan, and Salted and fermented fish intestines used were produced by food manufactures in Korea or Japan. The results obtained were summarized as following: (1) Sodium chloride in Kimchi was
한국의 김치와 일본의 지물(漬物), 그리고 한일양국의 젓갈류는 공통(共通)의 전통식품이다. 이들 식품을 식품학적 관점에서 비교, 검토하는 것은 한일양국간의 식문화의 공통성과 상위성 그리고 독자성을 파악하는데 중요하다고 보아 금번 이들 전통식품의 무기질을 분석, 비교 검토했다. 1. 한국의 김치 중의 식염농도는 1.8%이고 일본지물(日本漬物)는
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