• 한국식생활문화학회지
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• 제11권1호
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• pp.83-96
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• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• 한국식생활문화학회지
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• 제34권3호
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• pp.241-254
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• 2019

This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference "Shaemirok (?尾錄)". The research analyzed the textual contents of the "Shaemirok (?尾錄)". It is clear that the people of the Joseon dynasty produced more beans than grain, at a ratio of 41 to 50, respectively. The soy bean sauce consumption was split into family consumption and non-family consumption. It was evident that there was more family consumption compared to that of non-family consumption at a ratio of 7 to 3, respectively. People of the Joseon dynasty annually recorded their way of making soy sauce from 1595 to 1600. The Joseon writers edited the record six times for making meju and four times for making soy sauce. The recorded ratio displays the ingredients of soy sauce, which were: 6 Du of Mal Jang and 2 Du of salt. Mal Jang and salt had a three to one ratio, respectively. The most mentioned food was Tofu during the mid-Joseon period with fifty six mentions. The Joseon people regarded making Tofu in a Buddhist temple as a family-bonding experience. Porridge was the second most prominent food next to Tofu, among the bean-related food. Porridge appears thirty five times. There were 3 types of porridge named: bean porridge, bean powder porridge and mung bean porridge.

• 한국수산과학회지
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• 제53권6호
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• pp.851-860
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• 2020

Shrimp in seasoned soy sauce (S-SS) is a popular seafood product in Korea, but it could be potentially hazardous; thus, this study was conducted to investigate its safety. Commercial S-SS were collected and analyzed for pH, volatile basic nitrogen (VBN), hygenic indicator microorganisms (viable cell count, coliforms, and Escherichia coli), food poisoning bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, and Listeria monocytogenes), preservatives (dehydroacetic acid, sorbic acid, benzoic acid, and its salt, parahydroxybenzoate), tar colorants, and sensory properties. Domestic and foreign standards were also investigated for S-SS. Commercial S-SS ranged from to 6.2-7.3 for pH, 13.7-39.1 mg/100 g for VBN, and 4.6-6.9 log CFU/g for viable cells. The coliforms and E. coli of commercial S-SS were from ND to 3.4 log CFU/g and negative, respectively. Food poisoning bacteria, preservatives, and tar colorants were not detected in commercial S-SS. Only the coliform count and presence of E. coli in commercial S-SS exceeded the set standards of vietnam, while all items were within domestic and foreign standards.

• Applied Biological Chemistry
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• 제46권4호
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• pp.317-322
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• 2003

떫은감 품종의 하나인 둥시를 이용하여 감장아찌 제조 중 과육의 이화학적 변화를 조사한 결과, 염도 변화는 저농도 간장 및 된장 침지의 경우 다소 완만한 증가를 보였고, 고농도의 간장 및 된장 침지의 경우 침지 기간 내내 증가하는 것으로 나타났다. 간장 침지액 감장아찌의 경도는 간장 및 된장 모두 $20{\sim}80%$ 농도에서는 침지 초기에는 증가하다가 침지 기간이 경과할수록 감소하는 경향을 나타내었다. 간장 침지 감장아리의 색도 변화는 저장기간이 경과할수록 명도가 낮아지는 경향이었고, 적색도와 황색도는 침지액 농도를 달리하였을 경우 농도가 낮을수록, 침지 기간이 길어질수록 높았으며, 침지액 농도에 따른 차이는 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감장아찌 중의 탄닌함량의 변화는 모든 침지액 농도에서 침지 기간이 지속될수록 탄닌의 함량은 저장 초기에 서서히 감소되다가 침지 기간이 길어질수록 급격히 감소하였으며, 첨가량에 따른 탄닌함량의 변화폭은 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감과육에 존재하는 연화효소인 polygalacturonase와 pectinesterase 활성 변화는 간장침지 및 된장침지 모두 침지 초기부터 효소활성이 증가하기 시작하였으며 침지 기간이 경과할수록 효소활성은 더욱 높아지는 것을 알 수 있었고, 침지액의 농도가 높아질수록 효소활성이 억제되었다.

• 한국식품저장유통학회지
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• 제24권8호
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• pp.1138-1148
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• 2017

본 연구는 여주 분말 첨가 간장의 기능성 화합물인 phenolic acid(p-hydrobenzoic acid)와 이소플라본(daidzein 및 genistein) 함량 및 항산화 효과를 측정하였다. 여주 분말 10% 첨가 간장의 pH 변화는 5.83(0% BMP), 5.47(5% BMP) 및 5.32(10% BMP)에서 5.28, 5.36 및 5.16으로 감소하였고, 총산은 반대로 0.06%, 0.07% 및 0.09%에서 0.30%, 0.28% 및 0.36%로 증가하였다. 한편 염도는 감소하였고, Bacillus와 효모의 생균수는 증가하였다. 여주 분말 첨가 간장은 모두 공통적으로 90일째 isoflavone 배당체 형태가 감소하는 반면, total phenolics 및 isoflavone 비배당체 함량과 phenolic acid 함량, 항산화 활성 및 탄수화물 분해효소 저해활성은 증가하였다. 특히 10% 여주 분말 첨가 간장의 경우 glutamic acid(GA, 9,876.09 mg/100 mL)와 ${\gamma}$-aminobutyric acid(GABA, 325.02 mg/100 mL) 함량이 다른 간장들에 비해 높은 것으로 나타났다. 한편 10% 여주 분말 첨가 간장은 90일째 항산화 활성(DPPH, ABTS, ${\cdot}OH$ 라디칼 소거활성 및 FRAP 환원력)과 ${\alpha}$-glucosidase 저해율은 각각 96.07%, 97.27%, 59.47%, 1.98, 및 79.96%로 아주 우수한 활성을 나타내었다.

• 한국미생물·생명공학회지
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• 제2권2호
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• pp.89-93
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• 1974

간장의 원료중 콩을 전분공장에서 부산물로 나오는 소맥글루텐으로 대체하는데 있어 원료배합비에 따른 국중 효순 생산량의 변화를 검토하고 제국조건을 결정한 뒤 원료총량 6kg의 규모로 담금하여 숙성중 제 성분의 변화를 분석 검토하고 이의 관능검사를 하였다. 소맥글루텐으로 탈지대두의 60％ 대체하므로써 원료 총량에대해 소맥글루텐의 함량이 30％ 되게 이용하므로써 성분상으로나 관능면에서 기존 간장에 뒤지지 않는 양질의 간장을 얻을 수 있다. 이때 산수량은 100％, 제국기간은 3일국이 적당하다. 총 질소함량은 소맥글루텐의 증량과 더불어 증가하나 60％ 대체(총원료의 30％) 했을 때 원료중 총질소 이용도가 가장 높은데, 이는 제국중 국중 효소생산량도 이때 가장 높았던 결과와 일치한다. 본 연구는 1971년도 과학기술처 조사연구용역계약에 의거 이루워졌으며 현재 이 결과의 일부를 공업용으로 이용되고있다. 이에 대하여 과학기술처에 사의를 표합니다.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2001년도 춘계학술대회
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• pp.301-310
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• 2001

A study for the dangerous properties measurment of dust explosion was attended by the various dust concentration on Anthraquinone, Sodiumbenzoic acid, Corn starch, soy sauce powder, and cheese powder. As the result, maximum explosion pressure, the maximum rate of pressure rise, autoigntion temperature, and the water content of dust on lower limit explosion concentration was obtained as follows 1. The lower limit explosion concentration on soy sauce powder with the humidity of 65 to 90% increased by increasing the con tent of moisture, and the effect of dry air and moisture air decreased better in make of dry air. 2. The effect of a various dust concentration on autoigntion temperatures is investigated, If the vessel of dust explosion is small size and the easiness of autoignition was controled by air within the vessel, because it was better decreased air with increasing of dust concentration 3. The maximum explosion pressures of Anthraguinone, sodiumbenzoic acid, com starch, soy sauce powder, and cheese powder were 1.0g/$\ell$, 1.0g/$\ell$, 1.5g/$\ell$, 1.5g/$\ell$, and 1.5g/$\ell$, respectively, and the maximum rate of pressure rise were 0.5g/$\ell$, 0.5g/$\ell$, 1.0g/$\ell$, 1.0g/$\ell$, and 1.0g/$\ell$, respectively.

• Journal of Microbiology and Biotechnology
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• 제14권3호
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• pp.628-630
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• 2004

Antitumor activities of a peptide fraction isolated from traditional Korean soy sauce (SSP) were investigated in vitro and in vivo using cancer cell lines and F9 teratocarcinoma-bearing BALB/c mice. SSP exerted a dose-dependent antiproliferative effect on P388D1 mouse lymphoma, F9 mouse teratocarcinoma, and DLD-l human colon cancer cells with $IC_{50}$ values of 11, 50, and $50\mug/ml$, respectively. Tumor growth in F9 teratocarcinoma-bearing BALB/c mice, orally administered with 80 and 200 mg/kg/day of SSPs, was inhibited 10.3% and 52.4%, respectively, and survival days increased by 11.9% and 22.1%, respectively, compared to the control group. The results of antitumor activities exerted by SSP in vitro and in vivo suggest the feasibility of using SSP as an antitumor agent.

• Applied Biological Chemistry
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• 제31권4호
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• pp.346-350
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• 1988

한국재래식간장에서 분리한 특향생성 Bacillus sp.의 NTG 변이주를 모균주로하여 자외선에 의해 2차 돌연변이시킴으로써 amylase, protease의 생산성이 증강된 우량간장 발효균주를 개발할 수 있었다. 변이주는 모균주에 비해 amylase의 경우 58%, protease의 경우 41% 정도 증강시킬 수 있었으며 그 생성효소들은 최적반응 pH, 최적반응온도 등 효소학적 특성이 거의 유사하였다. 5M의 고농도 식염용액에서도 그 작용이 크게 저하되지 않았으며 효소생산농도 2M정도까지는 별다른 영향을 받지 않았다.

• 한국미생물·생명공학회지
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• 제22권2호
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• pp.120-125
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• 1994

By using a synthetic medium simulated on the amino acid composition of soybeam, the effect of salt concentrations on the production of volatile organic acid by the strains of Zygosaccharomyces rouxii So-3101, a soy sauce yeast, was studied at the concentrations of 12.5, 18.0, 22.0 and 28.5% NaCl. The growth, consumption of glucose, and production of alcohol, total acid and volatile organic acid, showed the highest values at a concentration of 12.5% NaCl, and those values were decreased with an increase in the salt concentration. The ratio of volatile organic acid to total organic acid was remained at approximately the same level within the range of salt concentrations between 12.5~22.0%, whereas the ratio was decreased at a salt concentration of 28.5%. After incubation for 16 days, 8 volatile organic acids, i.e. acetic, propionic, n-butyric, isobutyric, isovaleric, isocaproic, n-caproic, and heptanoic acids, were detected by gas chromatography. Among the volatile organic acids, acetic acid was produced in the appreciable amiunt and its ratio to the other volatile acids was increased with an increase in the salt concentration.A small amount of isocaproic, propionic, isobutyric and isovaleric acids were produced, and n-caproic, n-butyric and heptanoic acids were detected only at the lower salt concentration.