• 식품문화 한맛한얼
• /
• v.1 no.2
• /
• pp.17-23
• /
• 2008

미국, 중국, 일본에서 부는 김치 열풍은 연예인들의 한류열풍 못지않다. 이제 김치는 세계인의 건강을 지켜주는 헬스 푸드로 당당하게 자리매김을 했다. 특히 갈비나 비빔밥 등과 함께 김치는 외국인의 입맛을 사로잡는 데 한몫을 톡톡히 하고 있다. 중국 대륙의 김치 열풍을 현지에서 촬영한 사진을 통해 살펴본다.

• Bulletin of Food Technology
• /
• v.21 no.2
• /
• pp.70-72
• /
• 2008

• The Korean Journal of Food And Nutrition
• /
• v.13 no.4
• /
• pp.353-359
• /
• 2000

This study was carried out to introduce the fuzzy theory to standardize recipe of Korean foods, such as Pibimbab, Deonjang chigae (soybean stew), and Kimchi chigae (Kimchi stew). That is recipe of Pibimbab using fuzzy theory. Before this recipe was introduced, it thoroughly analyzed a number of data on Korean food such as materials used by cook book, commercial food, restaurants, food service operation recipes, and home recipes. And then the recipe of Korean food, Pibimbab will be possible to be standardized by fuzzy theory. The theory of fuzzy set is a theory of graded concept. The theory has matured into a wide ranging collection of concepts and techniques for dealing with complex phenomena. It defined a Membership function of fuzzy set by analyzed four sorts of data on Korean food, Pibimbab, and it established the fuzzy model using the quantity of materials as input and sensory test scores as output. This study will contribute to develop standard recipe for Korean foods and expert system of recipes using computer system.

• Korean Journal of Food Science and Technology
• /
• v.47 no.1
• /
• pp.126-131
• /
• 2015

Pathogenic Escherichia coli is recognized as an important cause of diarrhea, hemorrhagic colitis and hemolytic-uremic syndrome worldwide. This study was conducted to investigate the prevalence E. coli contamination in the Korean traditional food bibimbap. E. coli were isolated from 84 of 1142 (7.3%) bibimbap investigated from 2005 to 2011. Antibiotic resistance profiling demonstrated that 6 of the 84 isolates (7.2%) showed multiple drug resistance. Fifteen virulence genes specific for pathogenic E. coli such as Shiga toxin-producing E. coli (STEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC), and enteroaggregative E. coli (EAEC) were examined by multiplex PCR for mixed bacterial cultures derived from bibimbap samples. The EPEC virulence gene (ent) was detected in 5 strains (5.9%), while ETEC, EAEC, and EIEC were not detected. STEC serotypes O103 (1.2%), O91 (1.2%), and O128 (6.0%) were found, but other serogroups such as O26, O157, O145, O111 and O121 were not detecded. Automated Repetitive-Sequence-Based PCR analysis showed different patterns.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.4
• /
• pp.602-612
• /
• 2016

The purposes of this study were to explore food-related lifestyle segments for commercialization of ready-to-eat Korean foods, to identify their demographic characteristics, and to evaluate perceptions and preferences related to Korean foods. The subjects consisted of 266 Koreans and 212 non-Koreans in Seoul, Gyeonggi, and Daejeon, Korea including in Grapevine of the US. Koreans' scores for food-related lifestyle of taste seeking and convenience seeking were significantly higher than those of non-Koreans. Through cluster analysis, four segments for Koreans were identified: health-oriented group, diet-oriented group, rationality-oriented group, and price-sensitive group. The clusters for non-Koreans were classified into four segments: taste-oriented group, rationality-oriented group, diet-oriented group, and convenience-oriented group. Significant differences were detected among the four segments in terms of demographic characteristics. There were significant differences in perceptions and preferences related to Korean foods by food-related lifestyle segments of non-Koreans. Japchae, Bibimbap, and Naengmyeon were selected as the most likely to purchase ready-to-eat food items for Korean clusters, whereas Bulgoggi and Bibimbap were selected for non-Korean clusters. This study shows that food companies wanting to promote commercialization of Korean foods should consider characteristics of each segment of food-related lifestyle.

• Korean Journal of Food Science and Technology
• /
• v.50 no.2
• /
• pp.186-190
• /
• 2018

This study was investigated changes of physical properties of soybean sprout by changing single or combinations of parameters in each manufacturing process. In blanching, use of sugar solution and decrease of blanching time reduced hypocotyl diameter and weight loss of soybean sprouts. However, single application among parameters in pre-treatment did not induce significant changes in soybean sprout during cooking of frozen product. The control process was blanching with water, seasoning with salt and sugar, and adding cooked rice with mixing type. Combinations of parameters, which were blanching with sugar solution, seasoning with sugar, and adding cooked rice with topping type, induced significantly higher shear force values ($592{\pm}21g$), larger diameter ($1.58{\pm}0.14mm$), and less weight loss ($13.4{\pm}3.0%$) of soybean sprouts during cooking of frozen product than those from the control process ($498{\pm}24g$, $1.35{\pm}0.13mm$, and $16.0{\pm}1.7%$, respectively) (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.7
• /
• pp.956-961
• /
• 2011

This study was conducted to evaluate the possible subacute toxicity of gamma-irradiated dried bibimbap. The dried bibimbap was irradiated at the dose of 30 kGy at room temperature. For the animal study, the male and female ICR mice (8 mice per group) had the diet with AIN39G as control and dried bibimbap 30 kGy irradiated and non-irradiated for three months. During the experimental period, the group with 30 kGy irradiated bibimbap did not show any changes in appearance, behavior, mortality, body weight, organ weight, and food consumption compared to the control. Also, all of the biochemical parameters were observed in the normal ranges. In histopathological examination including hematological and serum biochemical analyses, there were no significant differences among the control and 30 kGy irradiated dried bibimbap groups. These results indicate that irradiation of bibimbap up to 30 kGy did not cause any toxic effects and could be applied for the development of safe ready-to-cook food.

• Korean Journal of Environmental Agriculture
• /
• v.25 no.1
• /
• pp.47-57
• /
• 2006

This study was carried out to select the Eco-tree for successful phytoremediation of abandoned metalliferous mines. We examined vegetation and heavy metal concentrations of woody plants in abandoned mining areas, and also conducted seed germination and seedling growth experiment on contaminated soils from Gahak and Geumjeong mines. Pinus densiflora, Robinia pseudoacacia, Lespedeza bicolor and Alnus japonica showed high frequency in the survey areas and had high heavy metal concentrations compared to other species. Heavy metal concentrations were higher in roots than in leaves and stems. The seed germination rate was in the order of P. densiflora, L. bicolor, R. pseudoacacia, and Alnus japonica from the incubactor and greenhouse experiment. In the incubator experiment germination rate was highest in the control soil for P. densiflora and A. japonica. Germination rate of P. densiflora was highest on the 100% contaminated soil for Gahak mine while germination rate decreased with increased percentage of contaminated soil for Geumjeong mine. In the greenhouse experiment germination rate was lowest on the 40% contaminated soil for Gahak mine while germination rate was lowest on the 20% contaminated soil for Geumjeong mine and increased with increased percentage of contaminated soil. Shoot growth was highest for L. bicolor while root growth was highest for R. pseudoacacia except for 20% contaminated soil in Geumjeong mine.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.276-282
• /
• 1989

To investigate the contamination level and total dietary intake of Hg in common restaurant meals of Seoul area, 125 samples of 5 typical meals were collected and determined for their total Hg contents by flameless atomic absorption sepctrophotometry. The average concentrations of Hg were 0.186ppm in drained residues and 0.007ppm in fluids, in which two samples yeukkye-jang and bibim-bab from two sites showed such a high level of 20-30 times of mean values. The average amount of Hg per meal excluding the two samples was $79.6{\mu}g$ and it was not significantly different among different meals. The daily dietary intake of total Hg from 3 restaurant meals was estimated to be $239{\mu}g$, which was 5 times higher than the FAO/WHO limit of $42.9{\mu}g$.

• Journal of Nutrition and Health
• /
• v.20 no.6
• /
• pp.395-404
• /
• 1987

A nutritional quality and rancidity of marketed korean traditional foods were assessed. That is, basic chemical analysis were done in Galbi-tang, Sullung-tang, Pibimbap, Pulkogi and Naeng Myon. Ca and P for the Galbi-tang and Sulung-tang and vitamin C for the Pibimbap were analyzed. Chemical analysis were done in Gangjung 4, Sanja 1, Parksan 6, Yoomilkwa, 4 out of korean traditional cookies. Amounts of energy and protein in Galbi -tang and protein and Ca in Sullung -tang are more than the recommended allowance at ta meal. Amounts of Ca in Galbi-tang and energy in SUllung-tang are less than the recommended . The amounts of energy and protein in Pibimbap, Pullkigi and Naeng Myon Except protein in Pullkogi are short of the recommended at a meal. And amounts of vitamin C in Pibimbap are short of the recommended, too. The content of carbohydrate in Korean traditional cookies is the highest one comparing to others. Contents of crude fat in Gangjung Parksan and Dasik which are made up of sesame, black sesame and pine nuts are higher than that of other Korean traditional cookies. Acid value and peroxide value in all Gangjung, Yoomilkwan and Sanja except the peroxide value in one Sanja product, are not in the excess of standard of peroxide value and acid value. The standard are 600meq/kg and 3 for peroxide value and acid value respectively in oil treated foods.