• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2001.05a
• /
• pp.106-107
• /
• 2001

갈래곰보[Meristotheca papulosa (Montagne) Kylin]은 홍조식물, 돌가사리목에 속하는 아열대성 해조류이다. 우리 나라에서는 유일하게 제주도 남쪽 지방에서만 서식하고 있다. 1999년도 생산량은 64톤으로서 서식해황에 따라 다소 차이를 나타내고 있느나 식감이 우수하고 고가의 해조류로서 주로 염장품으로 가공하여 일본으로 수출되고 있다. 일본과 중국에서는 고급해산물 요리에 사용되는 주요한 품종이며, 샐러드나 생선회의 장식용으로도 사용되며, 생선회와 곁들여서 섭취할 때 생선회의 맛을 더욱 상승시키는 효과도 있다고 한다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2001.05a
• /
• pp.110-111
• /
• 2001

퉁퉁마디(Salicornia herbacea, glasswort)는 명아주科에 속하는 식물로 서해안과 울릉도의 염수가 닿는 바닷가에서 자라는 일년초(一年草)로서 우리말로 퉁퉁하고 마디마디 튀어나온 풀이라고 하여 퉁퉁마디라고 부른다. 퉁퉁마디는 우리나라에서 대중에게 널리 알려지거나 식용하고 있는 식물은 아니지만, 유럽에서는 어린줄기를 샐러드로 만들어 먹기도 하고 일본에서는 천연기념물로 지정되어 있다고 한다. (중략)

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2018.10a
• /
• pp.67-67
• /
• 2018

차요테(Sechium edule L.)는 중앙아메리카와 멕시코 남부가 원산인 박과 채소로 찜, 볶음, 튀김, 수프, 샐러드로 활용되는 아열대 채소다. 어린 순은 양념으로 무치거나 볶아서 나물로 이용되고, 열매는 샐러드, 수프, 볶음, 절임 등으로 이용된다. 동양에서는 뿌리채소로 이용되는 무(Raphanus sativus L.)와 유사하게 활용되고 있기도 하며, 인도네시아에서는 칠리 소스, 기름 등에 볶아 먹거나, 삶아서 양념을 찍어 먹기도 한다. 영양학적으로 열매에는 엽산, 비타민 C, 비타민 B6, 구리(Cu), 마그네슘(Mg) 등 미네랄이 풍부하며, 특히 칼륨(K)이 많이 함유되어 있다. 생태적으로 아열대지역에서는 다년생이지만 우리 나라에서는 일년생으로 취급하여, 봄에 정식하여 가을철에 개화되며, 늦가을에서 초겨울까지 열매를 수확한다. 본 연구는 중부지방에서 차요테 열매의 수확량이 줄어들지 않으면서, 차요테의 어린 순을 수확할 수 있는 재배기술을 개발하기 위하여, 2017년에 이어 2018년에도 동일한 처리로 시험을 수행하였다. 시설하우스에서 $2{\times}3m$ 간격으로 2018년 2월 9일부터 4월 21일까지 15일 간격으로 6회 파종하였고, 처리별로 발아시, 발아기, 발아전, 초장, 엽수, 엽록소함량, 어린순 수확량 등을 조사했다. 4차 처리구인 3월 23일 파종의 경우 발아시(최초 발아일)는 파종 후 4일이 소요되어, 1차 처리구 2월 10일 파종 보다 18일 빨랐고, 발아기(40% 발아)는 파종 후 10일로 24일 빨랐으며, 발아전(80% 발아)은 파종 후 16일로 25일 정도 더 빨리 발아되는 경향이었다. 정식 후부터 6월 하순까지 어린순 생산량은 4차 파종 시 773 g주$^{-1}$로 1차 파종 785g주$^{-1}$와 차이가 없을 정도로 생육이 좋았지만, 5차 파종 및 6차 파종의 경우 생산량이 저조하였다. 따라서, 하반기 과실 생산량을 추가적으로 조사하고, 어린순 생산량과 비교하여 중부지역 차요테의 최적 파종시기를 정할 수 있을 것으로 판단되었다.

• Journal of Food Hygiene and Safety
• /
• v.23 no.4
• /
• pp.285-290
• /
• 2008

This study was carried out to examine microbiological contamination of ready-to-eat foods (kimbab, sushi, salad, sandwich, sashimi) and to prove hazard of ready-to-eat foods by microbiological analysis. Collection of 440 samples of ready- to-eat foods were obtained from department stores, discount stores, super-markets in Seoul, Gyeonggi, Chungcheong, Gyeongsang, Honam areas. Sushi showed the highest detection rate of micro organism with value of20.4%, and then detection rates of kimbab, sashimi and salad were 13.0%, 12.5% and 6.9%, respectively. S. aureus was the most detected microorganism with value of 6.6%, and then Coliform and L. monocytogenes were detected 2.7% and 2.3%.

• Food Science and Preservation
• /
• v.19 no.2
• /
• pp.173-177
• /
• 2012

Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at $4^{\circ}C$, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.12
• /
• pp.1660-1666
• /
• 2008

The purpose of the study was to investigate the basic data that could make out a menu reflected by students' preference to increase the intake of vegetable food through the cooking method of favorite vegetables. For the investigation, 585 middle school students in Seoul and Ansan area were surveyed. In the preference of food items, the meat food was more preferred to the vegetable food. Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The preference analysis for vegetable showed that stem and leaf vegetables, root vegetables and fruits & vegetables were in the order of perilla leaver, celery and cabbage, sweet potato, potato, and dried radish cube and tomato, sweet pumpkin and cucumber, respectively. The preference was three kinds of vegetables that were more delicious than frequently eaten in home. The preference analysis for cooking method of vegetables showed that stem and leaf vegetables, root vegetables and fruits & vegetables were in the order of boiled rice, soup/stew, and salads, boiled rice, fried food and salads, salad, soups/stew and raw seasoned vegetables, respectively. Therefore, this study was conducted in order to increase the vegetable intake. According to the results of this study, it should be needed to develop menus integrating vegetables and its cooking methods that students preferred and disliked are needed.

• Journal of Food Hygiene and Safety
• /
• v.26 no.1
• /
• pp.25-30
• /
• 2011

In this study, predictive mathematical models were developed to predict the kinetics of Listeria monocytogenes growth in the mixed fresh-cut vegetables, which is the most popular ready-to-eat food in the world, as a function of temperature (4, 10, 20 and $30^{\circ}C$). At the specified storage temperatures, the primary growth curve fit well ($r^2$=0.916~0.981) with a Gompertz and Baranyi equation to determine the specific growth rate (SGR). The Polynomial model for natural logarithm transformation of the SGR as a function of temperature was obtained by nonlinear regression (Prism, version 4.0, GraphPad Software). As the storage temperature decreased from $30^{\circ}C$ to $4^{\circ}C$, the SGR decreased, respectively. Polynomial model was identified as appropriate secondary model for SGR on the basis of most statistical indices such as mean square error (MSE=0.002718 by Gompertz, 0.055186 by Baranyi), bias factor (Bf=1.050084 by Gompertz, 1.931472 by Baranyi) and accuracy factor (Af=1.160767 by Gompertz, 2.137181 by Baranyi). Results indicate L. monocytogenes growth was affected by temperature mainly, and equation was developed by Gompertz model (-0.1606+$0.0574^*Temp$+$0.0009^*Temp^*Temp$) was more effective than equation was developed by Baranyi model (0.3502-$0.0496^*Temp$+$0.0022^*Temp^*Temp$) for specific growth rate prediction of L.monocytogenes in the mixed fresh-cut vegetables.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.825-832
• /
• 2012

In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at $5^{\circ}C$ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.3
• /
• pp.323-328
• /
• 1998

This study was to investigate regularity of breakfast and food habits of commuting local college students. The regularly breakfast eating rate was found to be 32.9% in man and 26.5% in woman. The mean score of food habits was pretty low, 36.7 out of minimum possible score 12 and maximum 60. The mean score of nutrition attitude was 58.1 out of minimum possible score 18 and maximum 90. This survey showed that skipping breakfast or irregularity of breakfast led to overeating, high fat diet, lot of alcohol and imbalanced diet. It was known that breakfast was the most important among three meals. But having balanced breakfast daily was very difficult according to loss of appetite and busy schedule early in the morning. I suggested carbohydrate food, protein food, and vitamin & mineral food items desirable for nutritionally balanced, easily digestible, tasteful, quick and easily cooking breakfast menu. It was recommended to choose on item out of each of three food categories considering calory(1/3 of daily recommended calory intake for breakfast).

• Bulletin of Food Technology
• /
• v.11 no.4
• /
• pp.8-33
• /
• 1998

조미식품과 관련된 용어로서는 양념, 조미료, 등이 있고 영어로는 Seasonings, Flavorings, Condiments, Spice등이 있다. 사전적인 의미에서 약간의 차이가 있을지 몰라도 조미식품이란 직접 음용하는 일은 드물고 주로 다른 식품의 풍미를 증진시키는데 이용되는 모든 식품을 말하며 일반사전에는 없는 일종의 '합성어'이다. 따라서 한마디로 정의하기 어렵고 다른 식품과의 구분도 애매한 편이다. 우리나라 표준산업 분류에는 조미식품 제조업이란 분류는 없다. 한편, 식품공전에서는 조미식품을 "식 등의 풍미를 돋우기 위한 목적으로 사용되는 장류, 시초, 소스류, 토마토 케첩, 카레, 고춘가로 및 실고추 향신료가공품, 드레싱, 복합조미식품, 향미유 등의 제품을 말한다"고 정의되어 있다. 이 중 장류에는 간장, 된장, 고추장, 춘장, 청국장 등이 포함되며, 소스류에는 우스타소스 등 서양풍 소스는 물론이고 불고기양념등과 같은 우리의 전통양념류를 포함한다. 우리나라 경우 드레싱보다는 마요네즈가 먼저 소개되어 현재 생산량이나 소비량에서 압도적으로 우위에 있기 때문에 마요네즈가 널리 알려져 있으나, 마요네즈는 샐러드드레싱, 프렌치드레싱 등과 마찬가지로 드레싱의 일종으로 보는게 타당하다. "소스"라는 말도 넓은 의미에서는 조미식품 의 대부분을 포함하며, 좁은 의미로는 현재 식품공전에서 말하는 제품류들이다. 이처럼 조미식품이라 하면 시초, 토마토 케첩 및 소스류, 마요네즈 및 드레싱류, 카레 및 천연향신료 등을 포함하는 좁은 의미를 뜻하는 경우가 많다. 본문은 이중에서 천연향신료를 중심으로 그 원료소재에 따른 기능별 효과를 다루고자 한다.