• 대한가정학회지
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• 제37권1호
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• pp.133-143
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• 1999

Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

• Applied Biological Chemistry
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• 제34권4호
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• pp.307-311
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• 1991

무염조건에서는 생육할 수 없고 2 M의 NaCl 존재하에서 가장 잘 생육하는 중도 호염성균이며 alkaline protease를 생산하는 ES 10균주를 멸치젓에서 분리하여 Halomonas속 균으로 동정하였다. 이 균은 합성배지인 TSM배지에 DL-alanine의 첨가로 생육이 촉진되고 L-proline의 첨가로 생육이 저해되었다. 이 균의 세포내 $Na^+$함량은 Bacillus subtilis나 E. coli보다 5배 정도 많았으며 $K^+$함량은 25배, $Mg^{2+}$함량은 38배 정도 많았다. 이 균의 Protease 생산은 NaCl 1 M첨가된 Norberg와 Hofsten배지에서 $20^{\circ}C$로 배양했을 때 가장 양호하였다.

• 대한지역사회영양학회지
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• 제20권1호
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• pp.11-20
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• 2015

Objectives: The purpose of this study was to examine mothers' eating behavior and salty taste and its relationship to their preschool children's eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers' salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers' score was lower than their preschoolers' one. Salty foods with high preference and intake frequency by mothers and preschoolers were 'salted dry fish, stock fish' and 'soup, stew, noodle soup'. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers' dietary behavior was better than the mothers' one. However, preschoolers' dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children's eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2006년도 추계학술대회 및 정기총회
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• pp.24-28
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• 2006

Author have studies lichen flora of the most important ice-free areas of Continental Antarctic: Bunger Hills, and the vicinity of Prudz Bay (Larsemann Hills, and Radok Lake in Prince Charles Mountains). Totally 44 lichen species from 22 genera were reported for Bunger Hills and 50 lichen species from 22 genera and 10 families: Acarosporaceae, Lecanoraceae, Lecideaceae, Parmeliaceae, Pertusariaceae, Physciaceae, Rhizocarpaceae, Stereocaulaceae, Theloschistaceae, and Umbilicariaceaewere reported for the Prudz Bay Region. 20 lichen species were found in the region for the first time. Phytogeographic analysis indicated a relatively high proportion of species with bipolar distribution - about 50% of recorded lichen species. About 30% of lichens normally don't extend into maritime zone occurring in continental Antarctic only. The most common lichen families in the region are Buelliaceae, Lecanoraceae and Teloschistaceae. The water supply and not a temperature is the critical factor for lichens in the Continental Antarctic. Moisture appears to be supplied for lichens not only from snow-melt water but mainly from air. In Maritime Antarctic, due to high air humidity macrolichens form communities everywhere (Himantormia, Usnea and Umbilicaria). In oases of Continental Antarctic extensive sites are lacking in lichen cover, even if the ground is normally snow free. Lichens occur at humid sites with moisture which were brought by winds over the ice cap and poorly developed or absent in dry areas. Of particular significance for lichens are substrate characteristics, animals influence and salinity brought by wind in coastal areas. Most rich lichen vegetation developed in oases around nests of snow petrels, where the melt water is enriched by nutrients. In contrast, the most pure vegetation is on mobile sand and gravel and in salted coastal habitats.

• 수산해양교육연구
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• 제11권1호
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• pp.24-42
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• 1999

I have studied historical transition process of fisheries industries, fisheries Institute in abreast of developing fisheries industries of west coast of Korea since 1910 year with regard to the Gogunsan Is. The results were summarized as follows. In 1910 year, fishery industry has been carried out shifting fishing gear e.g set-net in shallow waters, small stow net, small seine net adapting to the tophorgrapical feature, shape of coast, oceanic condition, however, the fishing gear and fishing method were undeveloped, so that, Japanese fishermen had been exploited fisheries resources penetrating the fishing ground. Most important species were lot of captured croaker, cod, spanish mackeral, sea abream, herring in coastal sea. nowaday, squid, anchovy, shrimp, crab, pompret were much captured. The species were captured in 18 century were not captured. It is rarely than that period. Fishereis aquatic culture had been not farmed till 1960 year, but sea laver, shrimp, crab, had been breeded 1970 year also, the fresh water fish e.g. eel, cat-fish had been breeded activately. The fisheries processing industry were composed of salt. icing, dry, method. the salted fish industry had been prevailed at Gangyng, Kwangchon, Kunsan, Julpo comparatively. The fisheries institute had been established at Kunsan at first, but institute established in other region had been abolished in a short time. This phenomenon was related with development of fisheries resources. The western coast fisheries industries had been wasted of decreasing of fisheries resources, variation of environment. Accordingly, the study of preserving the marine resources. educated man power who engaged in fisheries field have to accomplish. Sea was dying with reason of loss of mud in west coast factory waste, waste of life the increase of accident of sea polluted, each illegal fishing industry physical and chemical reason etc. in this respect, Kusan maritime college, fisheries developing agency, institute have to take important role for developing fishing industry.

• 한국수산과학회지
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• 제9권1호
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• pp.19-24
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• 1976

영장미역의 보장효과를 검토하기 위하여 생육장소, 생육시기별 성분을 조사하고 가열처리시간, 온도 및 처리액의 농도 차이가 보장효과에 미치는 영향을 검토한 결과는 다음과 같다. 1. 미역의 가공처리 적기는 포항, 여수지방은 12월 하순, 완도지방은 1월하순이었다. 2. 온도별 가열처리 효과는 $90^{\circ}C$ 및 $100^{\circ}C$에서 유기산, 휘발산의 증가가 비교적 적었고 색소이 감소도 적었다. 3. 농도별 가열처리 효과는, 해수와 포화식염수의 경우는 전성분 모두 저장중 큰 변화가 없었고 효과가 좋았으나 담수에서는 유기산, 휘발산이 현저하게 증가하였다. 4. 가열처리 시간별 효과는 성분변화에 큰 차이가 없었으나 20초간 처리한 것은 carotenoid의 감소가 현저 하였다. 염장 미역의 가열처리는 $90^{\circ}C$ 및 $100^{\circ}C$ 해수 중에서 40초간 처리하는 것이 좋았다. 본 연구는 1975학년도 문화부 학술연구 조성비로 이루어졌음.

• 한국축산식품학회지
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• 제31권6호
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• pp.914-920
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• 2011

돼지고기 저지방 부위의 활용도를 제고하기 위해 54개의 뒷다리를 사용하여 고염처리(7%), 중염처리(5%) 저염처리(3%)하였고 180일, 270일, 360일간 $19^{\circ}C$, 상대습도 $65{\pm}2%$를 유지하며 건조한 후, 대퇴두갈래근의 이화학적 특성 및 관능적 특성에 어떠한 영향을 미치는지 조사하였다. 소금처리 수준이 낮을수록 높은 pH를 나타냈고(p<0.05), 건조기간이 길어질수록 pH가 감소하였다. 수분활성도는 건조기간이 늘어날수록 유의적으로 낮아졌으며, 특히 저염구에서 수분활성도가 다른 처리보다 높았다. 건염햄을 건조하는 동안 경도의 변화는, 고염구에서는 360일간 일정하게 증가함을 보였지만, 저염구와 중염구에서는 180일과 270일 사이에 급격히 단단해졌고, 270일 이후에는 유의적인 수준의 경도 변화는 없었다. 건조기간이 길어질수록 응집성과 검성, 씹힘성이 증가하였다. 탄력성은 소금처리 수준이 높아질수록 증가하였고, 검성과 씹힘성은 저염구에서 가장 낮은 값을 나타냈다. 건조기간은 건염햄의 채도와 색상 값을 유의적으로 증가시켰으며, 소금처리량이 적을수록 높은 적색도를 보였다. 하지만 육안으로 평가된 적색도는 소금처리수준과 건조기간에 영향을 받지 않았다. 관능평가에서, 소금처리 수준이 높을수록 경도와 짠맛 점수가 높았고, 건조기간이 길어질수록 경도와 풍미도 점수가 높아졌다. 따라서, 본 연구결과는 건염햄의 대량생산 및 산업화시 소비자 요구에 알맞은 제품 생산을 하기 위한 기초자료로 활용될 수 있는 가능성을 제시하는 바이다.

• 한국식품영양과학회지
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• 제14권2호
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• pp.182-187
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• 1985

우리나라 전통수산가공식품(傳統水産加工食品)의 식품성분(食品成分)에 대한 자료를 얻은 목적으로 염건품(鹽乾品)의 일종인 알대구의 유리아미노산, 핵산관련물질(核酸關聯物質), 지방산조성(脂肪酸組成) 및 무기질(無機質)등을 분석(分析)하였다. 알대구의 수분함량(水分含量)은 28.3%였고 염도(鹽度)는 10.5%로서 일반염건품(一般鹽乾品)의 염도(鹽度)와 비슷하였다. 총유리아미노산함량(含量)은 814.9 mg%이었고 이중 tyrosine, alanine, histidine, leucine, phenylalanine, lysine, valine등이 전체의 45%를 차지하였다. 핵산관련물질(核酸關聯物質)로는 inosine과 hypoxanthine만이 검출되었는데 hypoxanthine의 함량(含量)의 많았다. 알대구의 엑스분질소(分窒素)중에서 핵산관련물질질소(核酸關聯物質窒素), 유리아미노산질소(窒素), 암모니아질소(窒素), 총 creatinine질소(窒素) 및 betaine질소(窒素)가 전체의 78.6%를 차지하였는데 암모니아질소(窒素)가 특히 많아 36.0%나 차지하였다. 그리고 총지질(總脂質), 중성지질(中性脂質), 인지질(燐脂質)에서는 polyene산이 48% 정도로서 많은 양을 차지하였고, 탕지질(糖脂質)은 포화산이 39.8%로서 가장 많았으며, 양적(量的)으로 많은 지방산(脂肪酸)은 palmitic $acid(C_{16:0})$, stearic $acid(C_{18:0})$, oleic $acid(C_{18:1})$, docosahexaenoic $acid(C_{22:6})$, eicosapentaenoic $acid(C_{20:5})$, eicosatetraenoic $acid(C_{20:4})$ 등이었다. 알대구의 무기질(無機質)중 Na가 27, 430.24 ppm 으로서 함량(含量)이 많았으며, Pb, Cd는 기준치 이하로 위생적(衛生的)으로 안전한 값이었다. 알대구의 풍미(風味)에는 유리아미노산, 암모니아, hypoxanthine, betaine, creatine 및 creatinine, 무기질(無機質)등이 서로 어울려 독특(獨特)한 맛과 냄새에 관여하는 것으로 볼 수 있었다.

• 한국식품과학회지
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• 제26권2호
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• pp.123-126
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• 1994

명태의 천일건조 중 일어나는 지방질성분의 변화 및 식염의 첨가가 지방질성분의 산화에 미치는 영향에 대하여 검토하였다. 10일간의 천일건조 중 소건시료에 비해 염건시료쪽이 지방질의 산화가 더 진행되었으며, 인지방질성분(PL)은 소건시료가 약 47%, 염건시료는 약 62% 정도 분해되는 것으로 나타났다. 중성지방질(NL)성분의 천일건조 중 변화는 소건, 염건시 모두 TG, ST와 DG가 감소한 반면, FFA 및 HC와 SE의 증가가 뚜렸하였다. PL성분은 PC 및 PE는 감소하였고 상대적으로 SPM 및 LPC는 급증하였다. 지방산조성의 변화에서는 20 : 5의 특이적인 감소가 인지되었고, 22 : 6은 약간의 감소를 보였다. NL성분은 건조 중 20 : 5가 상당량 감소한 반면 16 : 0, 18 : 0 및 18 : 1 등의 지방산 조성비는 약간씩 증가하였으며, 22 : 6은 거의 변화가 없었다. PL성분은 20 : 5 및 22 : 6이 상당량 감소한 반면, 16 : 0, 18 : 0 및 18 : 1은 증가하였으며, 총지방질(TL), NL 및 PL의 고도불포화 지방산 잔존율의 변화도 소건시료에 비해 염건시료쪽의 변화폭이 훨씬 컸다.

• 한국식생활문화학회지
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• 제34권5호
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.