• 한국식생활문화학회지
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• 제24권6호
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• pp.613-630
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• 2009

This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean's lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that 'boiled rice is an invigorant' is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early $20^{th}$ century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.

• Journal of Applied Biological Chemistry
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• 제52권4호
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• pp.205-211
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• 2009

한국 재래식 간장의 대량생산을 위한 기반 연구를 확립하기 위하여 크기별로 제조된 메주의 특성을 비교하고, 재래식 메주의 제조 방법을 개선시킨 메주(IM-meju, Improved Method for kanjang production, $25{\sim}30^{\circ}C$의 온도와 80~90%의 상대습도로 발효)와 전통식 메주(CM-meju, Conventional Method, $15{\sim}20^{\circ}C$의 온도와 40~50% 상대습도에서 발효)를 제조하여 특성을 비교하였다. 전통식 메주의 크기를 다양하게 제조하여 특성을 비교해 본 결과 메주의 크기에 따른 총질소와 가용성 질소의 함량은 큰 차이를 보이지 않았으나, 유리아미노산의 함량은 크기가 작아질수록 감소하였다. 비휘발성 유기산과 유리당 함량은 $23{\times}11{\times}7\;cm$ 크기에서 각각 1360.5 mg%와 3,770.2 mg%로 가장 높은 결과를 보여줌으로서 최적의 크기인 것으로 판단되었다. 크기별로 제조된 메주를 제조방법 즉, 발효조건에 따라 제조한 간장의 특성을 비교해본 결과 총질소 함량은 크기에 따라 큰 차이를 보이지 않았으나 유리당의 함량은 크기가 작아짐에 따라 증가하였으며, $23{\times}11{\times}7\;cm$ 크기의 메주로 제조한 간장에서 545.6 mg%의 높은 함량을 나타내었다. 비휘발성 유기산함량에서도 크기가 작아질수록 감소하였으며, 이 중 $23{\times}11{\times}7\;cm$ 크기의 메주로 제조한 간장에서 303.3 mg%의 가장 높은 함량을 보였다. 또한 젖산의 함량도 크기가 작아짐에 따라 감소하였으나, 염도는 높아졌다. 그리고, CM-meju와 IM-meju의 특성을 비교해 본 결과 제조 후 총질소 함량은 CM-meju에서 높았으나, 수가용성 질소, 20% 염수 가용성 질소는 CM-meju보다 IM-meju 에서 높은 결과를 나타내었으며, 유리 아미노산 함량은 CM-meju와 IM-meju 에서 2499.6, 2748.9 mg%의 함량으로서 CM-meju보다 IM-meju에서 높았다. 제조법을 개선시킨 IM-meju는 CM-meju보다 간장의 품질에 영향을 주는 성분들, 즉 총질소 함량, 유리당 그리고 유리 아미노산 등의 함량이 높을 뿐만 아니라 질적인 면에서도 우수하다고 사료된다.

• 한국미생물·생명공학회지
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• 제25권1호
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• pp.56-61
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• 1997

An alkaline protease producing microorganism was isolated from korean traditional Meju and identified as Scopulariopsis brevicaulis. The optimum culture condition of Scopulariopsis brevicaulis for the production of alkaline protease was as follow: 2% soluble starch, 0.2$, tryptophan, 0.1% (NH$_{4}$) $_{2}$S$_{2}$O$_{8}$ 0.2% NaHPO$_{4}$, pH 7.5, 35$\CIRC $C. The optimum pH and temperature for the enzyme activity of alkaline protease producing Scopulariopsis brevicaulis were pH 9.0 and 50$\circ $C, respectively. The enzyme was relatively stable at pH 6.0~11.0 and at temperature below 40$\circ $C. The activity of the enzyme was inhibited by Hg$^{2+}$ whereas Cu$^{2+}$ gave rather activating effects on the enzyme activity. Phenylmethanesulfonyl fluoride inhibited the enzyme activity. This result indicates that serine is very important role in this enzyme. Km value for casein was 1.2410$^{4}$ M/L, V$_{max}$ value for casein was 25.99 $\mu $g/min. This enzyme hydrolyzed casein more rapidly than the hemoglobin.

• 한국식품영양과학회지
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• 제22권5호
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• pp.643-649
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• 1993

대두의 조성은 다른 두류나 곡류와는 달리 35~40%의 단백질, 15~20%의 유지 및 20~25%의 당을 함유하고 있다. 예로부터 대두는 두부, 간장, 된장과 같은 전통식품의 원료로써 넓게 쓰여져왔다. 초원심분리에 의한 대두 단백의 성분은 침강정수에 의해 2, 7, 11 및 15S의 4가지 주요한 성분으로 나타난다. 저당잔백질 중 중요한 2성분인 7S 및 11S globulin은 많은 연구자들에게 의해 분리되고, 특성이 알려졌다. 미생물 효소에 의해 제조된 응고물은 금속이온 및 산처리에 의해 만들어진 것보다 훨씬 조밀한 구조를 나타내었다. 효소작용으로 얻어진 curd는 식품재료로써 개발되어지고, 식품가공분야에서도 폭넓게 이용될 것으로 기대된다.

• 환경생물
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• 제39권4호
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• pp.515-522
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• 2021

Jeotgal is a salty and fermented traditional Korean fish sauce. Unlike most other previous studies that investigated samples purchased from retail markets, this study focused on samples of jeotgal with traceable history to Yeonggwang, a timehonored fishing village in Korea. Three jeotgal samples, which were made from small yellow croakers, largehead hairtail, and miscellaneous fish, were selected based on information obtained from interviews with local craftsmen and literature reviews. Bacterial community profiles of the three jeotgal samples were investigated to identify indicator (and potentially core) bacteria for jeotgal ripening. The 16S rRNA gene-based metagenomic analysis revealed that the dominant phyla and classes, (Gammaproteobacteria, Betaproteobacteria, Bacilli, and Clostridia) of the three different jeotgal were identical, albeit with different composition ratios. Diversification was evident beginning at the order level. Interestingly, each dominant order was mainly comprised of single members even at the genus level. The dominant genera included Halomonas, Tetragenococcus, Halanaerobium, Pseudomonas, Massilia, and Lentibacillus. This observed genus-level heterogeneity suggests that there are diverse bacterial signatures in jeotgal and that these can be used as indicators for jeotgal ripening and/or as starters to increase its sensory quality and functionality.

• 한국지역사회생활과학회지
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• 제15권3호
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• pp.71-84
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• 2004

Recently the globalization of agriculture by the WTO has brought crisis to Korean farmers. Value added agricultural products is the one of the strategies to sustain fanning. The idea for the project traditional fermented soy paste production and distribution was developed by the Gyeonggi-do Agricultural Research Institute. It was necessary to know the purchase condition and consumer needs for production distribution of the soy products. This study aims to investigate the consumers' need analysis of direct-deal soy products and the conditions of a purchase. A questionnaire was administered to 590 subjects living in Gyeonggi-do, Korea. The 107 subjects procured soy paste to buy with the reason of ignorance of preparation (39.2%) and the difficulty of storage and care (31.8%). When selecting the product 95.3%, previous experience (41.1 %) and comparison of each product (34.6%) were major answers, wanted direct-deal purchase from producers if implemented. 142 subjects(24%) experienced direct deal with producers. The main direct route was government and public offices( 42.4 %). The reason for direct purchase was confidence of agricultural products(77.5%). Delivery of 4kg of soy paste and 1.8 L of soy sauce in a glass container (43.0%) was favored twice a year. The kind of soy products for consumers' needs was Doenjang(57.8%) and Gochujang(18.3%). The preferred methods direct-dealing of soy products was direct order(59.9%) after validation, delivery gate to gate (44.2%) and by the internet(4.9%). The results of the study shows that the types of production would have the kinds and quantities diversity with confidence, sanitation, and safety. To regain successful, traditional tastes it is necessary to develop reliable and tasteful products for consumers and develop promotional material.

• 한국균학회지
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• 제23권2호통권73호
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• pp.161-175
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• 1995

메주는 간장과 된장의 원료로 우리나라의 식물성 단백질인 조선 전통식품으로 중요하다. 조선 전통식으로 농가에서 만들어진 23종류의 메주덩어리를 수거하여, 29종의 균과 한 종의 세균을 채집하여 동정하였다. 이러한 중에서 다만 몇개의 미생물만이 메주발효과정에 작용하는 것을 발견하였고, 나머지 미생물은 메주발효에서 잘못 발효로 일어나는 오염 미생물로 밝혀졌다. 메주발효과정에서는 물리적인 변화로 건조과정(수분활성도)과 열방생과정이 메주발효 중에 일어나며, 이러한 과정이 미생물(대부분의 경우 메주 표면에서는 균)의 천이를 유도시켜 메주의 생화학적인 변화를 유도하는 것으로 나타났다. 균의 천이 과정에서 수분이 많았을 때는 물곰팡이인 접합균이 첨 서식한 것이 발견되었으며, 메주발효를 유도하는 것으로 나타났다. 흰포자를 방출하는 Scopulariopsis brevicaulis는 메주표면에서 고초세균인 Bacillus megatrium와 함께 후기 발열반응과정에서 발견되고 있었다. 미생물들이 분비하는 단백질 분해효소에 관한 조사에서, 각각의 미생물들은 콩 단백질 분해에 서로 상호보안적인 역할을 하였다. 또한, 접합균들은 조선 전통의 메주발효과정에서 후기 메주발효를 유도하는 중요한 균으로 관찰되었다.

• Journal of Animal Science and Technology
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• 제47권4호
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• pp.679-690
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• 2005

이 연구는 간장, 고추장 및 된장 양념을 이용한 발효 돈육의 품질 특성에 관한 것으로 돼지 뒷다리를 채취하여 $7{\time}10{\time}2$cm 크기로 자른 후 육을 동일한 비율의 소스(간장소스 T1, 고추장소스 T2, 된장소스 T3)에 침지하여 $1{\pm}1^{\circ}C$에서 10일간 발효숙성한 후 함기포장하여 $1{\pm}1^{\circ}C$에서 1, 14 및 28일 동안 저장하면서 품질 측정한 결과는 다음과 같다. pH는 T1이 저장 1일에 T2와 T3에 비해 낮았지만, 저장 14일과 28일에 현저하게 높았다(P<0.05). 보수성은 T1이 저장 1일과 28일에 T2와 T3에 비해 높았다. 전단가는 T3가 T1과 T2에 비해 낮았다. 표면 육색의 L*값은 T3가 T1과 T2에 비해 높았지만, a*와 b*값은 T2가 T1과 T3에 비해 현저하게 높았다(P<0.05). VBN은 저장 1일과 14일에 T3가 T2에 비해 낮았지만, 저장 28일에는 T1이 T2와 T3에 비해 현저하게 낮았다(P<0.05). TBARS는 저장 14일과 28일에 T3가 T1과 T2에 비해 현저하게 낮았다(P<0.05). 총균수는 저장 1일에 T1이 T2와 T3에 비해 낮았지만, 저장 14일과 28일에는 T2가 T1과 T3에 비해 현저하게 낮았다(P<0.05). 대장균 수는 저장 1일에 T1과 T3가 T2에 비해 현저하게 낮았고(P<0.05), 저장 14일과 28일에는 T2와 T3는 대장균 성장을 나타내지 않았다. 유산균 수는 T2가 T1과 T3에 비해 낮았다. 이상에서, 고추장 발효 돈육인 T2는 양념육 고유의 색을 나타내면서 미생물 성장을 지연시켰다.

• Toxicological Research
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• 제31권3호
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• pp.299-305
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• 2015

An HPLC analytical method was validated for the quantitative determination of biogenic amines in agricultural products. Four agricultural foods, including apple juice, Juk, corn oil and peanut butter, were selected as food matrices based on their water and fat contents (i.e., non-fatty liquid, non-fatty solid, fatty liquid and fatty solid, respectively). The precision, accuracy, recovery, limit of detection (LOD) and quantification (LOQ) were determined to test the validity of an HPLC procedure for the determination of biogenic amines, including tryptamine, ${\beta}$-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine, in each matrix. The LODs and LOQs for the biogenic amines were within the range of 0.01~0.10 mg/kg and 0.02~0.31 mg/kg, respectively. The relative standard deviation (RSD) of intraday for biogenic amine concentrations ranged from 1.86 to 5.95%, whereas the RSD of interday ranged from 2.08 to 5.96%. Of the matrices spiked with biogenic amines, corn oil with tyramine and Juk with putrescine exhibited the least accuracy of 84.85% and recovery rate of 89.63%, respectively, at the lowest concentration (10 mg/kg). Therefore, the validation results fulfilled AOAC criteria and recommendations. Subsequently, the method was applied to the analysis of biogenic amines in fermented agricultural products for a total dietary survey in Korea. Although the results revealed that Korean traditional soy sauce and Doenjang contained relatively high levels of histamine, the amounts are of no concern if these fermented agricultural products serve as condiments.

• 동아시아식생활학회지
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• 제13권5호
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.