• 한국식생활문화학회지
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• 제5권1호
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• pp.1-41
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• 1990

To analyze dialy meal of royal meal, studied Bankwa Sang(Fruit Table) were on record Wonheng Ulmyo Jungri Euigwae (1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd king of Choson Dynasty. The results obtained from this study areas follows. The fruit table, which similar in concept to desert in the west but quite different in service, was prepared for a guest. The table consisted of two kinds of trays, on which serveral kinds of fruit were stacked to a height of between 4 chon (4寸 : about 12 cm) and 1 chuk(1尺 : about 30.3 cm) according to Korean measurement system. The table was decorated with beautiful artificial flowers made of paper and silk. The number of sets to be arranged on the table were different according to the royal status of the eater: 12 sets-25 sets for king's mother, 7 sets-11 sets for the king. Soy sauce mixed with vinegar and pine-nu meal, mustard were ruled out from kind of sets. Kinds of dishes served with a meal generally were noodles (麵), soup (湯), fried fish (煎油花), fried meats and vegetables (花陽灸), slices of raw fish (魚膾), minced raw meat (肉膾), slices of boiled beef (片肉), stew (蒸), rice cake (餠), sweet rice dish (藥飯), patterned savory cake (茶食), fried cake made of wheat flour, honey and oil (藥果), fried glutinous rice cake (强精), various fruits preserved in honey (正果), sugar candies (各色糖), fruits (果物) honey (淸), soy sauce mixed with vinegar and pine-nut meal (醋醬), mustard (莽子).

• 한국식품조리과학회지
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• 제6권1호
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• pp.41-51
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• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• 한방비만학회지
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• 제21권2호
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• pp.69-79
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• 2021

Objectives: This study aimed to compare the anti-obesity effects of raw and pickled garlic in vitro in 3T3-L1 preadipocytes. Methods: The pickled garlic samples comprised the following: garlic aged in vinegar (VG), garlic aged in soy sauce, and vinegar (1:1, v/v) (PG) and raw garlic (RG) as control. Hexane, butanol, and distilled water were used to prepare the fractions. The pancreatic lipase inhibitory activity was used as a measure of anti-obesity effects of the extracts. The lipid droplet accumulation and triglyceride content in the 3T3-L1 cells were measured using Oil red O staining and triglyceride assay kits, respectively. The adipogenesis related protein expression levels were analyzed using the kits and the western blot method. Results: The pancreatic lipase inhibitory activity of the garlic extracts (VG, PG, RG) was the highest in the butanol fraction, and the inhibitory effect was the highest in RG, followed by PG and VG. All garlic butanol extracts suppressed triglyceride accumulation in differentiated adipocytes (P<0.05) through the activation of cyclic adenosine monophosphate (AMP), AMP-activated protein kinase, carnitine palmitoyl transferase-1, and the inhibition of fatty acid synthase. Raw garlic extracts significantly inhibited the expression of proteins involved in adipogenesis as compared to pickled garlic. Conclusions: Raw garlic has the potential to be an effective natural material for reducing obesity compared to pickled garlic with vinegar or soy sauce.

• 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.

• 한국식품위생안전성학회지
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• 제25권4호
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• pp.289-293
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• 2010

식품을 제조, 가공하는 과정 중 생성되는 3-MCPD (3-Monochloropropane-l,2-diol)는 식품 중 미량 존재하는 유해 물질로 우리나라에서는 산분해간장 빛 혼합간장과 산분해단백질 (HVP)에 기준을 설정하여 관리하고 있다. 3-MCPD 지방산에스테르라고도 불리는 결합형 3-MCPD는 지방산과 글리세라이드가 반응하여 생성되는 중간물질로서, 독일 연방위해 평가원(BfR)에서는 3-MCPD 지방산에스테르 자체의 독성이나 위해성에 대한 자료는 부족하지만, 인체내에 식품형태로 들어가서 가수분해될 때 3-MCPD가 생성될 수 있으므로 저감화 대책이 필요하다고 보고하고 있다. 따라서, 본 연구에서는 최근에 개발된 결합형 3-MCPD 분석법을 이용하여, 간장 등 장류 식품, 조미식품과 식육가공품 등 209건에 대해 결합형 3-MCPD 함량조사를 실시한 결과, 전체 209건의 검체 중에서 장류의 경우 44건의 검체 중에서 8건에서 결합형 3-MCPD가 검출되었고(0.02~0.28ppm), 스프 12건 종 8건에서 결합형 3-MCPD가 검출되었다(0.01~0.96ppm). 소스는 60건 중 22건에서 결합형 3-MCPD가 검출되었으며(0.01~0.55ppm), 식육가공품의 경우 총 30건의 검체 중 16건에서 결합형 3-MCPD가 검출되었다(0.04~0.l8ppm). 스낵과자에서는 28건 중 20건에서 결합형 3-MCPD가 검출되었고(0.09~1.43ppm), 유탕면제품 10건 중 8건에서 검출되었다(0.04~1.22ppm). 견과류가공품 10건 중 6건에서 결합형 3-MCPD가 검출되었으며 (0.06~0.25ppm), 식물성크림에서는 15건 중 1건에서 결합형 3-MCPD가 0.05ppm이 검출되었다. 이상의 검출수준은 제외국과 비교할 때 낮은 수준이었다.

• 한국식품조리과학회지
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• 제29권4호
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• 수산해양교육연구
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• 제23권4호
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• 한국식품조리과학회지
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• 제20권1호
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• pp.17-25
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• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

• 한국식생활문화학회지
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• 제4권4호
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• pp.347-356
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• 1989

1670년부터 1943년까지의 문헌 16권을 통하여 견육(犬肉)요리의 종류, 조리법, 양념, 부재료를 조사한 것은 다음과 같다. 1) 견육(犬肉)요리는 14종류로 분류되며, 연대순으로 보면 ${\ulcorner}$찌는법${\lrcorner}$(증(蒸)) 20회(40%), ${\ulcorner}$견육순대${\lrcorner}$ 1회(2%), ${\ulcorner}$견육꽂이구이느르미${\lrcorner}$ 1회(2%), ${\ulcorner}$견육느르미${\lrcorner}$ 1회(2%), ${\ulcorner}$국(갱(羹),탕(湯))${\lrcorner}$ 12회(24%), ${\ulcorner}$익힌 고기 다시 찌는 법${\lrcorner}$ 4회(8%), ${\ulcorner}$구장${\lrcorner}$(구장(狗醬)) 4회(8%), ${\ulcorner}$구적${\lrcorner}$(구적(狗炙)), ${\ulcorner}$구장과 젖${\lrcorner}$(구장(狗醬)과 해), ${\ulcorner}$구포${\lrcorner}$(구포(狗脯)), ${\ulcorner}$구족초${\lrcorner}$(구족초(狗足炒)),${\ulcorner}$구이진초${\lrcorner}$(구이진초(狗彛唇炒)), ${\ulcorner}$백숙${\lrcorner}$등은 각각 1회(2%)이며 50회 기록되었다. 빈도면에서는 ${\ulcorner}$찌는 법${\lrcorner}$ ${\ulcorner}$국${\lrcorner}$ ${\ulcorner}$익힌 고기 다시 찌는 법${\lrcorner}$ ${\ulcorner}$구장${\lrcorner}$의 순으로 ${\ulcorner}$찌는 법${\lrcorner}$이 주를 이루고 있었다. 2) 견육요리의 전처리에 있어서 씻는 과정은 내장만 씻고 고기는 씻지 않는 것(52.6%)이 전부를 씻는 것(26.3%)보다 많았고, 내장을 많이(42.1%) 이용하였으며 익히는 과정에서는 거의 쪄낸 후(84.2%) 나름대로의 요리를 만들었고 삶어서 이용한 것은(9.0%) 거의 없었다. 3) 전체 견육요리에 이용된 양념은 22가지이며 그 중 많이 이용된 것은 유장(42.1%), 참깨가루(39.4%), 후추가루(36.8%), 식초(36.8%), 간장(28.9%), 고춧가루(26.3%), 참기름(23.6%), 만초가루(23.6%), 천초가루(23.6%) 등이고, 부재료는 5가지이며 그 중 많이 이용된 것은 파(파의 흰부분과 합함 34.2%)와 미나리(21.0%)이다.

• 동서간호학연구지
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• 제3권1호
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• pp.17-26
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• 1998

The purposes of this study were to identify the contents, frequency of use, and the rationales of folk remedies frequently used for first aid at home for stomachache, vomiting, strain, food poisoning, vaginal bleeding, or wounds of snake or dog bite, or bee sting. As the method of the study, data were collected by conducting a questionnaire of 185 persons, who filled it out or who were interviewed from May to August in 1998. The collected data was analyzed by using frequency and the rationales for the contents of the folk remedies were described base on literatures. The results were as follows,. 1. The folk remedies for stomachache in frequency order were 'warming the abdomen', 'rubbing the abdomen with a hand', or 'pricking a finger to bleed', which have the rationals. 2. The folk remedies for vomiting in frequency order are 'drinking water of watery radish' and 'pricking a finger to bleed', which have the rationales. 3. The folk remedies for strain in frequency order are 'soaking the affected area into cold water or applying an ice pack' and 'after soaking jasmine in water, making a dough with flour, and then attaching it on the affected area', which have the rationales, Additionally, although the frequencies are low, 'drinking brewed Achyranthis Radix' and 'applying brewed leaves and stalks of Sambuci Cortex' have the rationales. 4. The folk remedies for food poisoning in frequency order are 'drinking black beans and licorice brewed together' and 'eating mung beans', which have the scientific grounds. 5. The folk remedies for bloody discharge in frequency order are 'drinking brewed lotus root' and 'eating boiled chicken stuffed with root of bell-flower'. However, 'drinking brewed Thujae orientalis Folium' has the rationales. 6. The folk remedy for snake bite wounds that has the scientific grounds is 'sucking blood by a person without hurt in the mouth'. However, quite a lot of people apply alum or soy paste, which has no rationales. 7. The folk remedies for the bee sting in frequency order are 'after removing the sting, applying soy paste or sauce' and 'applying saliva'. No rationales for 'applying saliva' have been found. 8. The folk remedy for the dog bite wound that has the rationales is 'applying juice of leaves or stalks of Xanthii Fructus'. However, 85% of surveyed people use remedies that have no scientific grounds, such as 'applying burnt dog hair mixed with (sesame) oil' and 'applying soy paste or sauce'. Various materials are used in folk remedies for first aid treatment as shown above. Some of the folk remedies have the rationales since their medicinal actions have been found. However, the medicinal actions of the majority have not been found, but only known that they are effective, Especially for the materials except botanical drugs, they are used without knowing the effects since their components and pharmacognosies have not been described in any literature. The results of this research may be used for materials to educate the surveyed people or to consult them. Accordingly, the folk remedies that have the rationales are required to continue to study to find out the effects.