• 한국지역사회생활과학회지
• /
• 제24권4호
• /
• pp.537-542
• /
• 2013

Deonjang has been developed as a fermented food in Korea. It produces a distinctive flavors and tastes during the fermentation process. The purpose of this study was to determine the quality characteristics of commercial deonjang certified for traditional foods. We investigated the amino nitrogen, sodium chloride(NaCl), total colony counts, coliforms, Bacillus cereus and isoflavone of 24 commercial deonjang samples certified for traditioinal foods. Deonjang showed wide ranges in amino nitrogen(105.76~318.93 mg%) and NaCl(12.53~16.51%). Survey distribution of microflora investigation in the total colony counts were detected in all 24 samples(100%), and the range is low $1.5{\times}10^6$ CFU/g, at the highest $2.5{\times}10^9$ CFU/g respectively. For the coliform, the following results were $0{\sim}5.0{\times}10^1$ CFU/g. B.cereus was detected in a total of four samples were $2.5{\times}10^3{\sim}3.3{\times}10^4$ CFU/g in the distribution. Daidzein of isoflavones showed the lowest at 86.7 ppm, 681.8 ppm range of the best shows and genistein as low as 0 to 50.0 ppm respectively. This research provided information for quality characteristics of commercial deonjang certified for traditional foods.

• 한국콘텐츠학회논문지
• /
• 제11권10호
• /
• pp.434-448
• /
• 2011

본 연구는 축제이벤트에서의 전통향토 음식체험관광에 대한 관광동기가 기대도와 지역애착 및 관광만족에 미치는 영향을 알아보는데 목적을 갖고 실증분석하였다. 분석결과 체험이벤트에서의 음식체험관광 관광동기가 관광상품에 대한 기대도에 미치는 영향을 분석한 결과 교류성, 교육성, 심미성, 탈일탈성, 모험성이 긍정적인 영향을 미치고, 지역애착에는 교류성, 교육성, 심미성, 탈일탈성이 긍정적인 영향을 미치는 것으로 나타났다. 그리고 관광상품에 대한 기대도가 지역애착 및 관광만족도에 미치는 영향과 지역애착이 관광만족도에 미치는 영향을 분석한 결과 통계적으로 유의미한 영향을 미치는 것으로 나타났다. 이는 축제이벤트를 통한 전통음식의 관광자원화가 얻을 수 있는 관광적 가치로 음식관광자원을 다양하게 개발함으로써 관광객들에게 고유한 음식문화를 소개하고, 동시에 미식의 즐거움이나 관광의 즐거움을 더해 줄 수 있으며, 지역의 향토음식을 보존, 계승 및 발전시킬 수 있어 향토애가 높아지고 관련 산업의 발전으로 경제적 효과를 극대화할 수 있음을 시사한다.

• 한국식품위생안전성학회지
• /
• 제21권1호
• /
• pp.1-8
• /
• 2006

본 연구는 식품첨가물공전, 식품공전 및 Codex 에서의 첨가물관리현황을 비교 분석하여 첨가물공전 체계의 개선방향을 제시함으로서 국제적으로 조화가능한 과학적 및 체계적 기준 규격을 수립할 수 있도록 하기위해 착수되었다. 그 결과를 요약하면 국내에서의 식품의 분류 및 명칭을 Codex 식품분류체계와 비교, 검토한 후 우리나라 전통식품의 첨가물 사용과 관련하여 Codex 식품분류에 포함될 수 있도록 모색하였다. 식품공전에 있는 식품들을 검색한 결과 한과류, 엿류, 두부류와 묵류, 식용유지류, 다류, 조미식품, 김치전임식품, 인삼 및 홍삼제품의 8개 식품군에 속하는 식품들의 분류, 정의, 명칭, 첨가물 사용여부를 감안하여 Codex 기준과 조화시키기 위한 개별적인 개선방안을 제시하였다.

• 한국식생활문화학회지
• /
• 제20권4호
• /
• pp.487-497
• /
• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• 한국생활과학회지
• /
• 제8권2호
• /
• pp.373-385
• /
• 1999

The purpose of this study was to investigate the difference between generations in awareness and acceptance of the commercial Korean traditional foods. the survey was carried out through questionnaire and the subjects were 316 middle school students and 299 parents of the other students in the same schools. Five middle schools in Chongju, Chungbuk were included. The results were as follow: 1) Students showed higher awareness than adults for cooked rices and much lower for gruels except pumpkin gruel. Difference between generations was existed in the acceptance for Yuk-gae-jang rice, plain rice, abalone porridge, pollack gruel and pinenut gruel. 2) Among soups, students were more aware of seaweed soup and rib-broth than adults and adults were more aware of bone broth than students. Students showed higher acceptance than adults for seaweed soup, Yuk-gae-jang, Gom-tang and rib broth, whereas adults showed higher acceptance than students for pollack soup. 3) Most of one bowl meals were highly known by both students and adults without any specific generation differences. Students liked the best sauteed rice cake and they like sauteed rice cake and Japchae(sauteed noodle with mixed vegetables) much more than adults. 4) There was no generation difference in the awareness of grilled and pan fried foods Grilled and pan fried foods were favored more by students than adults except grilled laver which was highly favored by both groups. 5) Generation difference was appeared in the awareness of Kimchi and salt fermented fishes, especially salt fermented fishes were much more known by adults than students. And also the acceptance of adults were higher than that of students for the most Kimchi and salt fermented fishes.

• 한국식생활문화학회지
• /
• 제29권1호
• /
• pp.44-53
• /
• 2014

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners' experience of eating foods containing Deoduk was high at 'No' (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded 'Yes' to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said 'Yes' was 43.2%, 'No' was 5.4%, and 'I don't know' was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners' awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners' tastes for the globalization of Korean food.

• 한국식생활문화학회지
• /
• 제32권6호
• /
• pp.465-475
• /
• 2017

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

• 한국식생활문화학회지
• /
• 제28권3호
• /
• pp.234-245
• /
• 2013

This study examined the cooking method in "Eumsikdimibang", "Gyuhapchongseo" and "Jusiksiui" over time. The Korean cook book, "Jusiksiui", published in the late 1800s, was mainly investigated. The results showed that"Jusiksiui" contained more than 99 foods. In particular, there were 49 side dishes, including five types of porridge three types of noodles, and four types of dumplings. Most food recipes in "Jusiksieu" are the same as those in "Gyuhapchongseo". Results of comparison between "Gyuhapchongseo" (1809) and "Jusiksiui" (late 1800's), Korea's significant archives of Korean recipes, showed that approximately 50 recipes out of 99 recipes were the same as those indicated by "Yeolgujatang" and "Seunggiactang" as hospitality foods and "Gochujang", "Jeupjang", and "Jeupjihi" as traditional paste foods. This indicates that recipes in "Gyuhapchongseo" were transcribed into those in "Jusiksiui". Thus, "Jusiksiui" is the archive that includes recipes that have been passed down from generation to generation in a traditional family and transcribed archive of "Gyuhapchongseo", which was widely read by midwives in the late 1800's.

• 한국식품위생안전성학회지
• /
• 제9권4호
• /
• pp.221-228
• /
• 1994

The quantitative detection of ochratoxin A (OT-A) in the traditional fermented foods were investigated to develop the analytical procedures, Enzyme-Linked Immunosorbent Assay(ELISA) and Chemiluminescence Immunoassay(CIA). Products used were divided into two groups: the first was the home-made 13 Doenjang, 12 Kanjang, and 14 Gochujang; and the second the traditional commercial products, 17 Deonjang and 11 Kanjang, which collected throughout the country. The standard curve for the quantitative determination of OT-A showed that the sensitivities in ELISA and CIA were upto the level of 20 pg/assay, and that the OT-A recovery rates were appeared to be more than 90%. The residual OT-A in the home-made products were 7.1$\pm$3.7 ng/g for Deonjang, 2.1$\pm$4.1 ng/g Kanjang were found in the traditional commercial products. Residual OT-A in the home-made products was comparatively far less than that of the traditional commercial products. At heat stability test of OT-A in the traditional fermented foods was found to be stable even at 121$^{\circ}C$ for 120 min.

• 문화기술의 융합
• /
• 제5권4호
• /
• pp.123-129
• /
• 2019

서울 지역의 주부들을 대상으로 젓갈에 대한 이용실태 및 선호도 분석을 하고자 설문지 조사를 하였으며, 165부를 통계분석에 이용하였다. 조사대상인 주부들은 젓갈은 발효식품으로 저장성이 좋은 식품으로 인식하고 있었다. 젓갈을 발전시키기 위한 방안이 필요하다고 응답한 경우가 67.8%로 높게 나타났으며, 20~50대이상의 주부들 모두 발전방안이 필요하다고 인식하고 있는 것으로 나타났다. 우리 전통음식인 젓갈을 계승화 하고 세계화 하기 위하여 젓갈제조공정이 표준화가 되고, 젊은 주부들이 자주 접할수 있도록 음식에 다양한 활용방법등의 기회가 제공되어야 한다고 여겨진다.