• The Monthly Diabetes
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• s.258
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• pp.54-54
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• 2011

여름철이 가까워지면 입맛을 잃기 쉽다. 산에서 들에서 캐어다 무쳐먹고 데쳐먹고 볶아먹는 나물반찬은 깔깔해진 입맛을 돋게 해주는 한국고유의 음식이다. 입맛 가득 향긋해지는 영양만점 나물을 소개해 보고자 한다.

• 건강소식
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• v.31 no.7 s.344
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• pp.28-29
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• 2007

땀을 많이 흘리는 여름에는 기력이 쇠해 입맛도 잃어버리기 십상이다. 하지만 입맛이 없을수록 먹는 것에 소홀해서는 안 될 것이다. 여름철 대표적인 보양 음식인 삼계탕과 잃어버린 입맛 찾아주는 밥반찬으로 가족들의 건강한 여름나기를 준비해 보자.

• 건강소식
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• v.31 no.6 s.343
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• pp.28-29
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• 2007

날이 더워지기 시작하는 6월에는 식탁을 상큼하고 시원하게 만드는 센스를 발휘해보자. 매일 먹는 짭조름하고 매운맛 진한 반찬들 사이에 시원한 물김치 하나만 올려도 가족의 숟가락은 바빠진다. 싱싱한 채소로 만든 색다른 별미 물김치를 소개한다.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.87-95
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• 2012

This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, $E.$ $coli$ and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. $E.$ $coli$ was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely $Bacillus$ $cereus$ and $Listeria$ $monocytogenes$ were detected in 1 sample sold at traditional markets, respectively, and $Bacillus$ $cereus$ was detected in 4 samples sold at super markets. However, other pathogens such as $Salmonella$ spp., $Shigella$ spp., $Vibrio$ $parahaemolyticus$, $Yersinia$ $enterocolitica$, $Clostridium$ $perfringens$, $Camphylobacter$ $jejuni$ and Pathogenic $E.$ $coli$ were not detected. The $Saengchae$ and $Seasoned$ $Jeotgal$ were relatively vulnerable compared to the others in the food-borne pathogens.

• Food Science and Preservation
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• v.18 no.5
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• pp.786-794
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• 2011

To investigate the sanitary-quality level of commercial kimchi in South Korea, the pH, acidity, and microbial-flora changes in the kimchi were determined. Samples of kimchi produced by three different manufacturers (a small grocery store, a small/medium-sized enterprise, and a large food company) were collected. Freshly made kimchi was purchased and fermented at $10^{\circ}C$ for 10 days. The pH of the commercial kimchi on the purchased day was approximately pH 5.8, and that on the $10^{th}$ day of fermentation was ${\simeq}pH$ 4.1. The kimchi purchased from a large company showed a more rapid decline in pH level during fermentation. The saltiness of the kimchi purchased from a medium-sized company was slightly higher than those of the other commercial kimchi samples. The saccharinity index of the kimchi produced by a small grocery store was higher than those of the other samples, and its value deviation was also higher than those of the other commercial kimchi samples. A higher total viable-cell count and a higher lactic-acid bacteria (LAB) count were detected in the kimchi from the large food company at the beginning of fermentation compared to the samples of the two other kimchi manufacturers. The highest cell numbers of gram-positive bacteria (except LAB) and coliform bacteria were detected from the small-grocery-store kimchi, but the coliform bacteria count gradually decreased during fermentation although such bacteria were still detected until the $10^{th}$ day of fermentation. In contrast, coliform bacteria were not detected in the samples from the medium-sized and large food companies. Yeast, which is detected in over-ripened kimchi, was detected in the unfermented kimchi from the small grocery store, which had a below-0.36% acidity level. The gram-positive bacteria (except LAB) that were detected in all the tested commercial kimchi samples were determined to be Bacillus spp., and the gram-negative bacteria were determined to be Escherichia coli, Enterobacter spp., Sphingomonase spp., and Strenophomonas spp. The proportions of all the aforementioned bacteria in the kimchi samples, however, were different depending on the samples that were taken. These results indicate that a more sanitary kimchi production process and a more systematic kimchi production manual should be developed to industrialize and globalize kimchi.

• Food Science and Preservation
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• v.11 no.1
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• pp.1-6
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• 2004

The mixture of botanical antimicrobial agent-citurs product and ginseng extract mixture(BAACG) was applied to garlic stalk or pork cooked in soysauce to extend their selflife. BAACG showed a remarkable antimicrobial activity against a wide spectrum of food-borne infection microorganisms and thermal and pH stability. In comparison with scanning electron microscopic photos of microbial cells not-treated and treated with BAACG the physiological cytomembrane function of BAACG-treated microorganisms was destroyed and the dead cell numbers was increased. The quality of garlic stalk or pork cooked in soysauce was controlled by the addition of BAACG in their raw materials. BAACG-treated garlic stalk or pork cookeries showed considerably to decrease the numbers of total cell count and expressed no odor and no sticky state appeared in the control. BAACG was expected to be a preservative agent which could be applied to raw or processed food stuffs in the view of food safety.

• 건강소식
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• v.31 no.3 s.340
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• pp.28-29
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• 2007

봄에는 인체가 기지개를 펴면서 신진대사가 왕성해진다. 그런 만큼 노폐물이 몸에 축적돼 피로가 금방 쌓이게 마련이다. 봄에 수시로 눈꺼풀이 감기는 춘곤증이 생기는 것도 이러한 이유다. 나른한 봄의 피로를 푸는 방법엔 여러 가지가 있지만 그 중 하나가 바로 음식 섭취다. 춘곤증 치료제로 가장 효과적인 반찬은 비타민 C가 풍부한 신선한 봄나물. 생채나 숙채 혹은 국으로 즐기는 봄나물은 춘곤증으로 인해 잃은 입맛을 되찾아주고 원기를 돋워줄 것이다.

• Venture DIGEST
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• s.103
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• pp.25-25
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• 2007

(주)메아푸드의 점심시간은 조금 특별하다. 한 명의 직원도 절대 음식을 남기지 않는다. 입맛에 맞지 않다거나 식욕이 없으면 밥 한숟가락, 반찬 한 점 남길 만도 하지만 직원들의 그릇은 늘 깨끗이 비워진다. 이유는 바로 점심값을 아껴 이웃을 돕는 메아푸드의 사회공헌 캠페인 때문이다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.05a
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• pp.124-124
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• 2005

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.593-600
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• 1996

This study was undertaken to investigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.