• Title/Summary/Keyword: 대표냄새

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Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi (묵은지 김치를 첨가한 떡갈비 개발)

  • Lee, Jae-Joon;Jung, Hae-Ok;Lee, Myung-Yul
    • Food Science of Animal Resources
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    • v.31 no.2
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    • pp.304-310
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    • 2011
  • In this study, new dduk-galbi was developed by adding ripened Korean cabbage kimchi made with solar salt. Dduck-galbi was selected by pre-estimation for main dish to add the ripened Korean cabbage kimchi. To solve the bad smell of ripened Korean cabbage kimchi and enhance the function of the food, herb was added. The preference of the herb to kimchi was determined by sensory evaluation. The preference was in the order of rosemary > lemon balm > thyme. Sensory evaluation was adopted to determine optimal contents of ripened Korean cabage kimchi. The result showed that 10 % was best for beef dduck-galbi and 20 % for pork dduck-galbi.

Characteristics of $Mandu$ with Ripened Korean Cabbage $Kimchi$ (묵은지 첨가에 따른 만두의 품질특성)

  • Lee, Jae-Joon;Jung, Hae-Ok;Lee, Myung-Yul;Chang, Hae-Choon
    • Food Science and Preservation
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    • v.19 no.2
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    • pp.209-215
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    • 2012
  • A new recipe for $mandu$ was developed by adding ripened Korean cabbage $kimchi$. To counter the bad smell of ripened $kimchi$ and to enhance the function of the food, rosemary was added to it. The preference for the herb over $kimchi$ was determined via a sensory evaluation. The preference was in the following order from highest to lowest: rosemary, lemon balm, and thyme. Ripened Korean cabbage $kimchi$ was added to beef or pork stuffing for $mandu$. Sensory evaluation was used to determine the optimal contents of ripened Korean cabbage $kimchi$. The result showed that 75% of the $kimchi$ content was best for beef $mandu$ and 100% for pork $mandu$.

Study of the Korean Americans Housewives' Knowledge of Korean Festival Foods (재미 한인 주부들의 한국 명절음식에 대한 인식)

  • 심영자;김정선
    • Korean journal of food and cookery science
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    • v.14 no.2
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    • pp.148-158
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    • 1998
  • This study was to investigate the knowledge of Korean festival foods and the acculturation of American main traditional occasions among Korean American housewives residing in the New York and New Jersey area. Out of 400 questionnaires, the 271 respondents were taken. Of the respondents, 77.1% demonstrated the interest in Korean festival foods. The most important Korean festivals were Chusuk (52.0%), Sulnal(46.9%) and Daeborum (1.1%). In order to make the Korean festival foods to be international foods, the most vital factor was taste and flavor (39.5%), cooking method (34.7%), preservation (10.3%), sanitation (8.1%) and nutrition (7.4%). American Thanksgiving Day was the most important occasion among the Korean American housewives. The factors that keep the American traditional occasions were related to whether the respondents had an occupation or the length of stay in the U.S.A. But in case of Korean festival foods, the factors cannot be applied. On the contrary, they do still keep the tradition and the interest of Korean festival foods in U.S.A. As a result of that, the Korean festival foods in the U.S.A. are systemized for the preservation and popularization for the coming Korean generation.

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A Survey on the Children한s Notion in Kimchi(I) - Children한s Preferences for Kimchi - (어린이의 김치의식에 관한 실태조사 (I) - 김치 선호도에 관한 조사 -)

  • Song, Yeong-Ok;Kim, Eun-Hee;Kim, Myung;Moon, Jung-Won
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.5
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    • pp.758-764
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    • 1995
  • A survey on the kimchi preference among elementray school students in Pusan was conducted in April of 1995 to get basic information needed for the development of special kimchi for the children. Total of 1100 children in 2nd, 4th and 6th grade from public and private elementary school participated in this survey. Sixty eight percent of students answered that they like kimchi. However, kimchi preference(17.6%) among other side dishes-pork cuttlet.ham.sausage(54.1%), egg roll(9.4%), soysauced beef(8.2%), toasted laver(6.3%), bean sprout namul(3.0%), danmooji(1.0%), and squash namul(0.4%)-was relatively low. It can be interpreted that elementary school student prefers processed food specially animal food to kimchi. The hot taste of the kimchi was the number one reason of their dislike of kimchi, and it was the most important reason for those also like kimchi. Thus it can be thought as the representative taste of kimchi. Chinese cabbage kimchi was found to be the most favorite kimchi and kakdugi(seasoned pickles of cubed radish), nabak-kimchi(mildly seasoned water based kimchi that is mixture of chinese cabbage and cubed radish) and jchonggag kimcchi(seasoned pickles of pony tail radish) and cucumber kimchi were followed in order. Among the various ingredients in kimchim children like cabbage best but they didn't like galic, ginger, green onion and fermented fish sauce which give strong flavor in kimchi.

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Hepatoprotective Effects of Lactic Acid-Fermented Garlic Extracts on Fatty Liver-Induced Mouse by Alcohol (알코올성 지방간을 유발시킨 마우스에서 유산균 발효 마늘추출물의 간 보호 효과)

  • Choi, Ji-Hwi;Kim, Min-Seok;Yu, Heui-Jong;Kim, Ki-Ho;Lee, Hee-Seop;Cho, Hong-Yon;Lee, Seung-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.11
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    • pp.1642-1647
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    • 2014
  • In this study, we investigated the hepatoprotective effects of garlic extracts fermented with Lactobacillus plantarum on alcohol-induced fatty liver damage in C57BL/6J mice. The weight of liver tissue of the lactic acid-fermented garlic extract (LAFGE) diet groups decreased in a dose-dependent manner compared to that of the normal diet group. The activities of typical serum enzymes such as ALT, AST, and ALP were low in the LAFGE 200 mg/kg administered group. The LAFGE 200 mg/kg administered group significantly decreased values of TBIL and DBIL, which are an important index of liver damage. LAFGE also ameliorated alcohol-induced hepatic lipid accumulation in histological analysis dose-dependently. In addition, total GSH and reduced GSH levels in LAFGE-treated groups were gradually recovered up to normal levels. The present study revealed that LAFGE improved unique tastes and odors of raw garlic through lactic acid fermentation technology and thus could be a commercially potential material for hepatoprotective functional foods against alcoholic fatty liver.

수율 계수와 목적 함수의 최적 유가배양에 대한 영향

  • 박성렬;최차용
    • Proceedings of the Korean Society for Applied Microbiology Conference
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    • 1979.10a
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    • pp.244.3-245
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    • 1979
  • 1. 수율계수 함수의 영향 : 유가 배양에 있어서 수율 계수가 제한 기질 농도의 함수일 경우에 대한 연구를 수행하였다. 사용한 수율 계수 함수는 기질 농도에 대하여 선형 함수였으며 목적함수는 중간 대사 물질의 생산량이었다. 1-가) 수율 계수 함수의 기울기가 음의 값으로 적어짐에 따라 제한 기질의 공급속도가 증가되었다. 1-나) 일반적으로 초기의 얼마 동안은 회분 배양에서와 같이 공급 속도가 거의 없었으며 그후 전환점 이후에 가서야 공급 속도가 증가하였다. 1-다) 전환점 이후에서도 처음에는 대부분의 경우에 공급속도가 음의 값으로 부터 시작하여 증가하기 시작하였다. 1-라) 어떤 경우에는 배양 초기부터 공급 속도가 양의 값으로부터 시작하였으나 곧 감소하였다가 다시 증가하는 비 단조형 변화를 보였다. 1-마) 전환점 이후에서 공급 속도가 증가하는 형태에서도 처음에는 선형 증가를 보이다가 나중에 지수적 증가를 보였다. 1-바) 위와 같은 공급 속도의 변화에 따른 발효조 내의 제한 기질 농도의 변화는 초기에는 가능한 최대치를 유지하다가 전환점 이후에는 갑자기 감소하는 형태를 취하였다. 2. 목적 함수의 영향: 목적 함수가 균체량과 생성 중간 대사물질 량의 선형 결합일 때 대하여 연구하였다. 선형 결합 계수로는 균체량과 생성대사 물질의 상대적인 값어치를 취하였다. 2-가) 허용 최대 균체 농도가 제한되어 있는 상황 하에서 생성 대사 물질의 상대적인 값이 증가 할수록 목적 함수가 증가하였다. 2-나)생성대사 물질의 상대적인 값이 증가할수록 전환점의 위치가 줄어들었다. 2-다) 생성대사 물질 상대적 값의 단위 증가에 대한 목적 함수는 균체량을 감안하지 않은 야마네박사의 결과에 수렴하였다. 2-라) 공급 속도는 상대 값이 커질수록 줄어들었다. 2-마) 균체량의 시간에 대한 곡선은 상대값이 증가할수록 감소하고 전형적인 분기점 형태의 변화를 보였다.변이 뚜렷하여 이로 인한 외임파강내의 염증성병변이 뚜렷이 나타나 있으며 와우관의 특히 기저회전에서의 유모세포의 손실이 심한 것으로 보아 중이염으로 인한 골도의 고음역에서의 손실이 발생함을 알 수 있다.A group), vinclozolin, procymidone, tetradifon cypermethrin, 그리고 fenvalerate(B group)에서는 70% 이상의 회수율을 얻었고, 20%의 ethyl acetate/hexane을 사용하여 분석한 경우는 5%나 10%의 ethyl acetate/hexane을 사용하여 분석했을 때보다 좋은 결과를 나타내어 전체 16종의 농약 중 14종에서 75% 이상의 회수율을 얻었으나, alachlor와 bifenthrin은 매우 낮은 회수율을 보여서 ethyl acetate와 hexane의 혼합용매가 이들 두 농약성분의 분석에는 적합하지 않은 용출 용매임을 알 수 있었다.NO_2의$ 급성 중독증상으로서는 눈, 코를 강하게 자극하고 폐충혈, 폐수종, 기관지염, 폐염 등을 일으킨다. 만성 중독시에는 만성폐섬유와 및 폐수종을 일으킨다. (4) $오존(O_3)$ Ozone은 자동차 배기가스에서 나오는 $NO_2$ gas 및 탄화수소와 작용하여, PAN이라는 자극성 물질을 생성시키는 광학적 Smog의 주요소로 알려져 있다. 자극적인 냄새가 있음으로 불쾌감을 주고 비, 인후점막의 전조감과 두통이 오며 폐기능을 저하시키며 더욱 진행되면 폐충혈, 폐수종 등을 일으킨다 (5) Smog에 의한 건강피해 대표적인 것이 1952.12.5~12.8까지 4일간 영국 Lon-don에서 계속된 Smog사건이며, 이 사건으로 말미암아 호흡기질환 사망율이 사건전보다 사건기간 중 혹은 사건후에 5~10배의 증가율을 보였다. 이때 Smog의 주원인은 연료의 불완전 연소에 의한 연기와 이때 발생

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Physico-chemical and Sensory Characteristics of Chungkukjang Powder Added Hamburger Patty (청국장 분말 첨가 패티의 이화학적 및 관능적 특성)

  • Lee, Yong-Mi;Lyu, Eun-Soon
    • Korean journal of food and cookery science
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    • v.24 no.6
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    • pp.742-747
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    • 2008
  • This study was performed to evaluate the quality characteristics of the hamburger patty to which Chungkukjang powder (CJP; 0, 2, 4, and 6%) had been added. The contents of moisture, crude protein and crude ash in the control group(0%) were significantly(p<0.01) lower than that of the CJP patties, but crude lipid content in the control group was significantly (p<0.01) higher than that of the treated group. The values of L(brightness) and b(yellowness) of the control group were lower than that of the CJP patties, but a-value(redness) of the control group exhibited the highest score. The texture of the control group was significantly(p<0.05) harder than that of the CJP patties. Among the mean scores of sensory characteristics of samples, the patty with 2% CJP powder showed the highest sensory score, and also, had significantly(p<0.05) higher chewiness than the control group. In preference, the control group showed a higher score than the treated group, but this difference was not statistically significant. The patty with 2% CJP had significantly (p<0.01) higher consumer sensory score in texture than that of markets. The results showed that the CJP patties could contribute toward complementing the nutrients of hamburgers on sale. Furthermore, the results of this study can contribute toward improving the nutritional and functional well-being of products.

Development of Black Garlic Yakju and Its Antioxidant Activity (흑마늘 발효주 개발 및 항산화 활성)

  • Lee, Hyo-Hyung;Kim, Ig-Jo;Kang, Sang-Tae;Kim, Yeong-Hoon;Lee, Jeong-Ok;Ryu, Chung-Ho
    • Korean Journal of Food Science and Technology
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    • v.42 no.1
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    • pp.69-74
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    • 2010
  • Black garlic has recently received significant attention due to its various health functional properties, and there has been an increase in demand for its use as a functional food. This study was performed to determine the optimum concentration for the fermentation of black garlic yakju. In addition, the antioxidant activity of the fermented black garlic yakju was examined. The alcohol content in the black garlic yakju significantly increased for 6 days and the pH gradually increased as the concentration of black garlic increased. The reducing sugar content at each black garlic concentration was maximal when it was fermented for 24 hours, and then rapidly decreased at longer fermentation periods. The main organic acids were lactic, citric, malic and oxalic acid. Also, the lactic acid content increased as the concentration of the black garlic increased where as the content of other organic acids decreased. The total polyphenol content, ferric ion reducing antioxidant power (FRAP) activity and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity of black garlic yakju increased as the concentration of black garlic increased. The sensory characteristics of fermented black garlic yakju were evaluated in terms of color, flavor, taste and overall acceptability, and the highest overall acceptability value was obtained for yakju containing a black garlic concentration of 1-3%. Therefore, the optimum concentration of black garlic was determined to be 1% for the production of high quality black garlic yakju.

Air Pollution and Its Effects on E.N.T. Field (대기오염과 이비인후과)

  • 박인용
    • Proceedings of the KOR-BRONCHOESO Conference
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    • 1972.03a
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    • pp.6-7
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    • 1972
  • The air pollutants can be classified into the irritant gas and the asphixation gas, and the irritant gas is closely related to the otorhinolaryngological diseases. The common irritant gases are nitrogen oxides, sulfur oxides, hydrogen carbon compounds, and the potent and irritating PAN (peroxy acyl nitrate) which is secondarily liberated from photosynthesis. Those gases adhers to the mucous membrane to result in ulceration and secondary infection due to their potent oxidizing power. 1. Sulfur dioxide gas Sulfur dioxide gas has the typical characteristics of the air pollutants. Because of its high solubility it gets easily absorbed in the respiratory tract, when the symptoms and signs by irritation become manifested initially and later the resistance in the respiratory tract brings central about pulmonary edema and respiratory paralysis of origin. Chronic exposure to the gas leads to rhinitis, pharyngitis, laryngitis, and olfactory or gustatory disturbances. 2. Carbon monoxide Toxicity of carbon monoxide is due to its deprivation of the oxygen carrying capacity of the hemoglobin. The degree of the carbon monoxide intoxication varies according to its concentration and the duration of inhalation. It starts with headache, vertigo, nausea, vomiting and tinnitus, which can progress to respiratory difficulty, muscular laxity, syncope, and coma leading to death. 3. Nitrogen dioxide Nitrogen dioxide causes respiratory disturbances by formation of methemoglobin. In acute poisoning, it can cause pulmonary congestion, pulmonary edema, bronchitis, and pneumonia due to its strong irritation on the eyes and the nose. In chronic poisoning, it causes chronic pulmonary fibrosis and pulmonary edema. 4. Ozone It has offending irritating odor, and causes dryness of na sopharyngolaryngeal mucosa, headache and depressed pulmonary function which may eventually lead to pulmonary congestion or edema. 5. Smog The most outstanding incident of the smog occurred in London from December 5 through 8, 1952, because of which the mortality of the respiratory diseases increased fourfold. The smog was thought to be due to the smoke produced by incomplete combustion and its byproduct the sulfur oxides, and the dust was thought to play the secondary role. In new sense, hazardous is the photochemical smog which is produced by combination of light energy and the hydrocarbons and oxidant in the air. The Yonsei University Institute for Environmental :pollution Research launched a project to determine the relationship between the pollution and the medical, ophthalmological and rhinopharyngological disorders. The students (469) of the "S" Technical School in the most heavily polluted area in Pusan (Uham Dong district) were compared with those (345) of "K" High School in the less polluted area. The investigated group had those with subjective symptoms twice as much as the control group, 22.6% (106) in investigated group and 11.3% (39) in the control group. Among those symptomatic students of the investigated group. There were 29 with respiratory symptoms (29%), 22 with eye symptoms (21%), 50 with stuffy nose and rhinorrhea (47%), and 5 with sore thorat (5%), which revealed that more than half the students (52%) had subjective symptoms of the rhinopharyngological aspects. Physical examination revealed that the investigated group had more number of students with signs than those of the control group by 10%, 180 (38.4%) versus 99 (28.8%). Among the preceding 180 students of the investigated group, there were 8 with eye diseases (44%), 1 with respiratory disease (0.6%), 97 with rhinitis (54%), and 74 with pharyngotonsillitis (41%) which means that 95% of them had rharygoical diseases. The preceding data revealed that the otolaryngological diseases are conspicuously outnumbered in the heavily polluted area, and that there must be very close relationship between the air pollution and the otolaryngological diseases, and the anti-pollution measure is urgently needed.

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