• Nutrition Research and Practice
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• 제1권3호
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• pp.206-211
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• 2007

This study estimated the isoflavone intake level in Koreans using Food Frequency Questionnaire and analyzed related variables. The results showed that the average daily intake of isoflavone in adults was shown as 23.1 mg. The isoflavone intake level at 50 percentile was 16.9 mg ($0{\sim}90\;mg$), and 10% of adults took almost 50 mg of isoflavone a day and 10% took about 5 mg a day. The major food sources for isoflavone in Koreans were in the order of soybean, soybean paste, soy milk, soybean curd (tofu), and bean sprouts; the intake was different depending on age, educational background, occupation, economic standard, and family type. The result showed higher isoflavone intake levels in the group over 30 years old and the highest isoflavone intake in subjects working in farming/fishery, followed by housemakers. According to the differences by families the families with elderly members showed 50% higher isoflavone intake than young families with friends or siblings. Depending on related ecological variables, therefore, various nutrition education programs should be developed for a variety of intakes of soybean foods, along with easy and simple cooking methods as parts of continuous research.

• 한국식품조리과학회지
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• 제31권3호
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• pp.360-369
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• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• 한국식생활문화학회지
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• 제27권2호
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• pp.113-127
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• 2012

The purpose of this study was to find the level of satisfaction and preferences regarding the mess provisions in the three military bases in Daegu, Korea. A total of 325 military personnel was surveyed for this study. The content of examinations consisted of the general characteristics, satisfaction, awareness, and preference for the mess. Furthermore, I investigated the general menu on a daily basis with the most or the least-preferred food. As a result, I found that fried dishes are most preferred by military personnel, and they second and third in their preferences are boiled, and mixed with dressing. I also found that military personnel like meat, sweets like ice-cream, fried pork chops or chicken, and fatty and processed food like hamburgers. On the other hand, they do not like dishes made with bean sprouts, squid, fish or kimchi. On the basis of the results, a balanced diet is needed for military personnel through the research and development of recipes using some of the least favorite ingredients such as fish, squid, and vegetables.

• 대한수의학회지
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• 제46권2호
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• pp.143-147
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• 2006

This paper describes a naturally occurring case of meningoencephalitis associated with Listeria monocytogenes in a 4 month-old Korean native goat. The goat was raised in a herd consisting of seventy goats, and fed on straw and leftover vegetables including onions, cauliflower, and bean sprouts. The clinical symptoms of the goat were depression, in appetence, anorexia, circling, and recumbency before death. No conspicuous gross lesions were found except consolidation of the lung. Histopathologically, severe multifocal microabscesses and perivascular cuffings were observed in the brain stem and mid brain. In addition, mild nonsuppurative meningitis in the cerebrum were seen in this case. The organism isolated from the brain stem was confirmed as L. monocytogenes using the biochemical tests and PCR assay. Based on clinical signs, histopathology, and bacterial isolation; we confirmed that this case was a typical encephalitic listeriosis.

• 한국가정과학회지
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• 제7권4호
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• pp.5-23
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• 2004

This study was done to provide basic information for nutrition education and meal planning preference, Children's preference according to cooking method is high in fruit. drink, fried foods, dish food, but low in Sangchae, Sukchae, and Jangachies. The preference of staple food was that the most preferred foods were plain rice in rice, chicken gruel in gruels, rolled rice in one dish foods. and Jajangmyeon in noodles. The preference of side dishes was that the most preferred foods were seaweed in soups, Kimchi in Chigaes, beef and pork rib in steamed foods, beef in braised foods, Bulgogi in grilled foods, egg-fry in pan fried foods, Ddukbokki in stir-fried foods, pork cutlet in fried foods, Dotorimuk in Sangchaes, fruit in salads, bean sprouts in Sukchaes, Baechu Kimchi in Kimchies and Danmuji in Jangachies. The preference of snack was that the most preferred foods were citrus in fruits, Kkuldduk in rice cakes, hotdog in bread, ice cream in milk and dairy products and fruits juice in drink.

• 대한지역사회영양학회지
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• 제5권4호
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

• 한국식생활문화학회지
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• 제24권5호
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• pp.478-485
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• 2009

The purpose of this study was to investigate the Jorim of meat and poultry in Korean modern cookbooks. Jorim is a traditional Korean method of braising meat and poultry with soy sauce or gochujang. This study evaluated jorim in 10 books published in Korea from the end of 1800 to 1987 and to develop cooking models of beef jorim, pork jorim, and chicken jorim. The main ingredients in the jorim were beef, pork, chicken and pheasant. Other ingredients in the jorim included pine nuts, beef, eggs, radishes, bean sprouts, onions, bamboo shoots and pepper. In Sieuijeanseo, which was published at the end of the nineteenth century, the method called for braising meat directly in soy sauce. However, other modern cookbooks suggested boiling the meat prior to braising. Despite jorim being a popular sub-dish in Korea, there has been a decrease in the varieties available.

• 한국작물학회지
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• 제68권4호
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• pp.327-334
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• 2023

본 연구는 녹두 안정생산과 재배확대를 위한 기초자료로 활용하고자 전국적으로 보급되고 있는 녹두 품종(산포, 다현)의 파종시기별(5월 초~7월 중순 파종) 주요농업형질과 탈립성 및 나물이용성을 2년(2021~2022)동안 평가하였다. 1. 파종이 늦어질수록 발아소요일수, 개화일수, 생육일수가 모두 감소하여 재배기간이 짧아지는 경향이 나타났다. 개화일수과 생육일수의 적산온도는 파종기에 따라서 일정수준이 유지되었는데 녹두가 감온성 작물이기에 나타난 결과로 판단된다. 2. 파종이 늦어질수록 경장은 증가하는 경향을 보였으며 통계적인 차이를 보이지 않았으나 분지수와 마디수도 증가하였다. 반대로 경태와 주당 협수는 늦어질수록 감소하는 경향이 나타났다. 협당립수에서는 품종별로 차이를 보였는데 '산포'는 파종시기가 늦어질수록 협당립수가 감소하였으나 '다현'은 파종시기에 따른 유의미한 경향이 나타나지 않았다. 3. 재배시기에 따른 탈립률을 조사했을 때, '산포'는 탈립률이 10.0~19.3%, '다현'은 15.3~25.3% 수준으로 동일 파종시기별로 비교했을 때 파종 6시기 모두 '산포'가 '다현'보다 2.5~13.4% 가량 탈립률이 낮아 탈립에 강한 품종임이 확인되었다. 두 품종 모두 6월 초에 파종한 경우 탈립률이 가장 낮게 조사되어 탈립에 의한 수량 손실을 최소화 하기 위해선 이 시기에 파종하는 것이 적합할 것으로 판단된다. 4. 파종시기에 따른 나물이용성 평가 결과, 배축장, 근장, 전장 및 배축직경은 파종시기에 따른 유의미한 차이가 나타나지 않았다. 나물 재배시 싹이 틔지 않는 종실인 경실의 비율은 파종시기가 늦어질수록 감소하는 경향이 나타났고 나물 생산수율은 파종시기가 늦어질수록 증가하는 경향을 보였다.

• 한국작물학회지
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• 제59권2호
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• pp.201-207
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• 2014

본 연구는 강낭콩 싹나물의 재배시 재배온도에 따른 싹나물의 재배특성 및 항산화 활성을 분석하여 강낭콩을 이용한 채소용 싹나물 재배방법 구명과, 강낭콩 싹나물이 가진 성분 및 활성 등을 분석하여 최적 재배 조건을 구명하기 위하여 수행하였다. 1. 강낭콩 싹나물 재배를 위하여 $20^{\circ}C$, $23^{\circ}C$ 및 $25^{\circ}C$의 온도에서 5일간 재배한 결과 전장 및 배축장은 $23^{\circ}C$에서 재배하였을 경우 가장 우수하게 재배되었으며, 배축직경의 경우는 온도와 상관없이 모두 유사하게 재배되었다. 2. 재배온도별 강낭콩 싹나물의 불완전발아율 및 수율을 측정한 결과 재배온도별로 큰 차이를 보였으며, $20^{\circ}C$ 및 $25^{\circ}C$에서 재배 시 50%가 넘는 불완전발아율을 보였으나, $23^{\circ}C$에서는 10% 내외로 나타났다. 3. 강낭콩 싹나물의 재배온도별 조지방 및 조단백질 함량을 분석한 결과 재배온도 및 강낭콩 품종에 따라 큰 차이를 나타내지 않았다. 4. 재배온도($20^{\circ}C$, $23^{\circ}C$ 및 $25^{\circ}C$) 및 일수(0일, 3일, 5일 및 7일)별 강낭콩 싹나물의 폴리페놀 함량 및 라디칼 소거능을 측정한 결과 재배온도 및 일수가 증가함에 따라 폴리페놀 함량 및 라디칼 소거능이 증가하였으며, 특히 $23^{\circ}C$에서 재배 시 가장 높은 폴리페놀 함량 및 라디칼 소거능을 나타냈다.

• Journal of Applied Biological Chemistry
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• 제61권3호
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• pp.219-226
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• 2018

본 연구에서는 형상이 일정하지 않은 콩나물의 조직감 측정 방법을 도출하고 가열처리 방법 및 시간에 따른 콩나물의 물리적 품질인자를 분석하였다. 조직감 측정을 위하여 실린더와 칼날형 프로브를 이용하여 deformation 시 프로브와 샘플이 접촉하는 면적의 고려 유무에 따라 표준편차가 적은 측정법을 평가하였다. 앞서 도출된 조직감 측정 방법으로 콩나물을 conventional cooking, sous-vide 방법을 이용하여 콩나물을 0, 10, 20, 30 min 가열 하였을 때의 물리적 품질특성을 비교하였다. 콩나물의 자엽은 조직감 측정 축 방향에 따라 유의미한 차이가 없었으며(p <0.05), 칼날형 프로브를 이용하여 프로브의 칼날과 콩나물의 장축이 수평인 방향으로 조직감을 측정하여, 프로브와 샘플이 30% deformation시 접촉하는 면적을 고려한 true stress를 측정하는 것이 표준편차가 작았다. 콩나물의 배축은 프로브와 샘플이 접촉하는 면적을 고려한 조직감 측정법을 이용하여 실린더와 칼날형 프로브로 측정 시 모두 유의미한 차이를 보였다. 또한, 가열처리 방법에 따른 조직감 측정 결과와 관능평가 결과 사이에는 상관관계가 있었으며, 콩나물은 conventional cooking 방법으로 가열하는 것이 관능평가에서 더 높은 점수를 얻었다.