• 한국식품조리과학회지
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• 제17권5호
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• pp.472-477
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• 2001

매실, 마늘 및 생강을 첨가한 된장과 쌈장에 대한 관능검사, 항산화작용 및 항돌연변이 효과에 관하여 조사하였다. 된장의 맛, 색 및 향과 같은 항목으로 실시된 관능검사 결과 마늘된장이 전체적으로 가장 좋은 선호도를 나타내었으며 생강된장이 가장 낮은 점수를 나타내었다. 특히 마늘된장은 단맛과 구수한 맛이 강하고 색과 향이 일반된장보다 상승되었으나 생강된장은 쓴맛이 강하고 구수한 맛이 떨어지며 색과 향이 좋지 못한 결과를 나타내었다. DPPH radical의 활성저해 작용은 매실된장과 마늘된장이 $IC_{50}$/가 각각 93$\mu\textrm{g}$/$m\ell$와 94$\mu\textrm{g}$/$m\ell$로 효과가 뛰어났으며 생강된장 및 쌈장의 경우도 일반된장에 비하여 높`은 활성(100$\mu\textrm{g}$/$m\ell$)을 나타내었다. Sal. typhimurium TA100에 대한 MNNG 돌연변이 유발억제 작용은 쌈장이 가장 높았고 다음으로 생강, 마늘, 매실된장의 순서로 저해작용이 강했다. AFB$_1$에 의한 돌연변이 유발도 5mg/plate 첨가로 쌈장이 79%의 저해효과를 나타내었으며 생강, 마늘, 매실된장이 각각 75%, 55% 및 51%의 억제작용을 나타내었다. SOS chromotest에서 0.5% 농도에서 쌈장은 64%의 MNNG의 돌연변이 유발억제 작용을 나타내었으며 일반된장 및 매실, 마늘, 생강 첨가된장도 높은 억제작용을 보였다. 따라서 쌈장을 비롯하여 매실, 마늘, 생강을 첨가하면 항돌연변이 작용이 상승되는 것을 알 수 있었다.

• 한국수산과학회지
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• 제47권6호
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• 한국식품과학회지
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• 제36권2호
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• pp.202-210
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• 2004

된장과 순된장에 멸치, 마늘, 고춧가루, 파를 부재료로 첨가하여 찌개로 가열 조리할 때 첨가재료에 의하여 생성된 향기성분 및 그 향기성분 생성에 영향을 미치는 인자를 알아보고자 하였다. 그리고 관능검사를 통하여 된장찌개의 향기성분의 특성에 관여하는 주요성분을 알아보았다. 된장의 향기성분에는 aldehyde류와 ester류의 향기성분이 많았으나 순된장의 향기성분에서는 된장의 것보다 sulfur compound류와 pyrazine류 향기성분의 수와 그 함량이 더 많았다. 순된장의 향기성분 수는 된장의 것보다 많았으나 멸치, 마늘, 고춧가루, 파를 부재료로 첨가하여 가열한 순된장찌개에서는 된장찌개보다 오히려 더 적은 수의 향기성분이 생성되었다 순된장찌개에서 검출된 다양한 pyrazine류는 관능검사의 결과 순된장찌개의 구수한 향에 기여하지 않았다. 된장찌개와 순된장찌개에서 상대적으로 그 함량이 많으며 전체적인 품질의 선호도 및 향기성분 선호도에 관여하는 향기성분은 aldehyde류, alcohol류, ketone류였다.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.73-82
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• 2005

This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 ${\times}$ 12 ${\times}$ 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3), were seasoned by the proportions of meat to each seasonings(l: 1), respectively. The seasoned samples were fermented at 0 $\pm$ 1 $^{\circ}C$ for 10 days. Sensory evaluation did not significantly differ between all treatments. The highest pH among treatments were shown in T2, wheres T3 showed the lowest value. The highest saccarinity was shown in T2, followed by T3. Salinity was shown to be higher in all treatments. Shear force value was the highest in T2 and T3. VBN and TBARS increased during storage. The total bacterial counts was highest of storage 21 days. E. coli. was higher in the order of T2 > T3 > TI. Lactobacilli spp. was higher in the order of T2 > T1 > T3.

• Journal of Nutrition and Health
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• 제12권2호
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• pp.95-98
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• 1979

In order to observe the contents of some minerals in Korean daily food, the lithium, sodium and potassium were determined by E.E.L flame photometry. The results obtained are summarized as follows: 1) The lithium content was most higher (13. 8 to 16.8mg/100g) in sodium chloride, the contents of the lithium End sodium in each food were increased according to supplement of sodium chloride. 2) The potassium contents in garlic and bean paste were 137.6 mg and 186.3 mg per 100g sample, respectively, therefore these values were higher than the values in other samples. 3) The contents of lithium, sodium and potassium in rice, barley pressed and boiled rice lower than other samples.

• 한국식품저장유통학회지
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• 제21권5호
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• pp.627-635
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• 2014

분쇄한 생마늘 10%와 식염을 6, 8, 10 및 12%로 달리하여 저염 마늘 된장을 제조하고, 상온에서 6주간 숙성시키면서 일주일 간격으로 시료를 취하여 숙성기간에 따른 품질 특성의 변화를 분석하였다. 숙성 시간이 경과할수록 명도는 감소하였으나, 적색도와 황색도는 유의적인 변화의 경향이 없었다. 염도는 된장 제조 직후에 비해 숙성 6주차에 1% 정도씩 증가하였으며, pH는 저장기간이 경과할수록 점차 감소하였으며, 산도는 이와 상반되게 증가되는 경향이었다. 환원당은 숙성기간의 경과와 더불어 유의적으로 증가하여 된장 제조 직후에 1.34~1.88 g/100 g이던 것이 숙성 6주차에는 7.25~9.13 g/100 g으로 변화하였는데, 식염의 첨가 농도가 낮을수록 환원당의 함량이 더 높았다. 아미노태 질소는 100~130 mg%에서 숙성 6주차에는 210~290 mg%로 약 2배 증가하였는데, 식염의 첨가 농도가 높을수록 아미노태질소의 함량은 더 낮았다. 된장의 발효 균주인 Bacillus 균주의 생육은 숙성 14일까지 증가되다가 그 이후부터는 감소되는 경향이었는데, 식염 10%와 12% 첨가군에서는 숙성 14일까지 Bacillus 균주의 생육이 양호하였다. 반면 효모는 된장의 숙성 초기에 급격히 감소하였으며, 숙성 21일 이후에는 일정범위를 유지하여 큰 변화는 없었다. 이상의 결과를 종합하여 볼 때 마늘이 첨가된 저염 된장은 염농도가 낮을수록 환원당이나 아미노태 질소의 함량이 더 높았고, 이화학적인 품질에도 크게 영향을 받지 않아 6% 정도의 식염첨가로 저염화가 가능할 것으로 확인되었다.

• 한국식생활문화학회지
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• 제26권4호
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• 동아시아식생활학회지
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• 제8권1호
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• 한국식품영양학회지
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• 제29권1호
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• pp.115-127
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• 2016

In this study, we compared diet related attributes such as food taste preference, food consumption frequency and nutrition intake between elderly residents in their 80's of areas in Jeollanam-do that are well known for longevity and those of a part of Seoul. Structured in-depth interviews were conducted by trained interviewers on 125 consented subjects (67 Jeonnam and 58 Seoul). Differences of groups were tested using Chi-square tests for nominal or ordinal data and t-tests and ANOVA tests for ratio data. The elderly from Jeonnam tended to sleep longer, express emotion more freely, and interact with others more often than those from Seoul. The elderly tended to prefer sweet or salty tastes, which might be highly related to serious health problems. The most frequently consumed foods were napa cabbage kimchi (2.19 times/day) and multigrain rice (1.99 times/day). Elderly from Jeonnam tended to consume garlic, milk, beans and roasted barley/corn teas less often; whereas, they consumed porridge, dried radish greens, potato, fermented fish, dried fish, pork rib, pork belly, soybean paste soup, soybean paste/Ssamjang, other kimchis, pickled vegetables, snacks, cookies, and green/black teas more often than elderly residents from Seoul. Differences in nutrition intake between the regions were greater than differences between the perceived levels of household economic status. NAR and INQ for folate were lower among elderly from Jeonnam than those from Seoul, while those for protein, vitamin C, niacin, vitamin $B_6$ were higher. The study results indicated that elderly from Jeonnam engaged in a more diverse diet than the elderly from Seoul.

• 한국식생활문화학회지
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• 제27권2호
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.