• 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.

• 한국수산과학회지
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• 제51권4호
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• pp.376-382
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• 2018

We investigated the effect of replacing tuna byproduct meal (TBM) and rice bran (RB) with fish meal (FM) and macroalgae (MA) in extruded pellets (EP) supplied as a diet to juvenile Abalone Haliotis duscus in aquaculture. In total, 80,000 juvenile abalone were distributed among eight indoor raceways and supplied with one of four experimental diets. The control diet consisted of FM, fermented soybean meal, corn gluten meal and shrimp meal as protein sources, with wheat flour and dextrin as carbohydrate sources; the control diet also contained MA. In the FM50 diet, TBM was replaced with 50% FM. In the MA 50 diet, RB was replaced with 50% MA. The final diet, FM50+MA50, included TMB and RB in place of 50% FM and 50% MA. Abalone were fed to satiation with little food leftover for 16 weeks. Weight gain and specific growth rate of abalone fed the control diet were greater than those of abalone fed the FM50 and MA50 diets, but not different from those of abalone fed FM50+MA50 diet. The proximate composition of abalone soft body did not vary according to experimental diets. Based on these results, it appears that the traditional commercial diet for juvenile abalone, comprising FM and MA, could be replaced with one containing 50% TBM and 50% RB without any retardation of growth.

• 한국식품영양과학회지
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• 제34권2호
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• pp.291-297
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• 2005

소비자의 기호 및 상품성을 높이고 다시마, 청매실, 동충하초, 키토산의 여러 성분과 영양 및 기능성이 향상된 저염 멸치액젓을 개발하고자, 5년간 숙성시킨 멸치액젓(식염 26%)에 끓인 물로 염 농도를 14 및 17%으로 조정한 후 다시마, 청매실, 동충하초, 키토산을 첨가하여 150일 동안 후 숙성하면서 나타나는 제품의 품질특성을 분석하였다. 저장기간 동안에 pH는 서서히 감소하였고, 아미노질소 및 휘발성 염기 질소량은 저장 50일째까지 증가하였다가, 일정한 값을 유지하였으며, TBA 값은 저장 50일째까지 증가하였다가 감소하였다. 생균수를 비롯한 젖산균, 단백질분해균 및 곰팡이균은 후 숙성이 진행됨에 따라 다소 일정한 증가율을 나타내었다. 다시마, 청매실, 동충하초 및 키토산 첨가에 따른 제품 열화현상은 저장 150일째까지는 나타나지 않아서, 저염 멸치액젓으로 상품화의 개발이 가능함을 확인하였다. 하지만 숙성 150일부터는 관능적으로 다소 감소함을 볼 수 있어서 유통기한에 대한 실험과 제조된 저염 멸치액젓에 대한 기능성 검증에 대한 실험이 추가적으로 필요하다고 본다.

• 한국식품조리과학회지
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• 제19권5호
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.

• 한국수산과학회지
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• 제15권2호
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• pp.147-153
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• 1982

우리나라에서 시판되고 있는 젓갈류 및 채소류의 질산염 및 아질산염함량을 조사한 결과는 다음과 같다. 젓갈류에 있어서 절신염의 함량은 $0.74\sim13.81\;ppm$으로서 종류에 따라 차이가 많았다. 아질산염 함량은 자리돔젓, 새우젓, 꼴뚜기젓, 멸치젓 및 명란젓에서는 소량 검출되었고 갈치젓과 창란젓에서는 검출되지 않았다. 한편, 채소류에 있어서 엽채류의 질신염 함량은 근채류, 과채류에 비해 그 함량이 많았고 특히 상치는$1,320\sim1,412\;ppm$, 배추는 1,572.5 ppm으로서 가장 높았고 부추, 파 및 들깨잎등은 $5\sim219\;ppm$으로서 함량이 낮았다. 과채류의 질산염함량은 가지가 $109.1\sim373.1\;ppm$으로서 다소 높았으나 마늘, 고추 및 토마토에서는 각각 35.1 ppm, 4.09 ppm 및 $4.2\sim7.1\;ppm$으로서 채소류중 그 함량이 낮았다. 아질산염함량은 양배추3.8ppm, 상치 $2.5\sim2.9\;ppm$으로서 비교적 높았으나 배추, 고추, 들깨잎, 마늘 및 우엉에서는 검출되지 않았다. 채소류의 부위별 질산염함량은 배추가 속부분이 210ppm, 겉부분이 682ppm으로서 녹색이 진한 겉부분에 그 함량이 많았으며 미나리는 줄기부분이, 파는 잎부분이 질산염함량이 많았는데 채소류의 증류에 따라 다소 차이가 있었다. 질산염함량은 4일간 저장중 큰 변화는 없었으며, 저온저장과 정온저장한 것을 비교해 보면 상치, 호박 및 시금치등은 저온에서 저장한 것이 높았으며가지, 파등은 상온저장한 것이 함량이 높았다. 본 연구는 부산수산대학 부설 수산식품연구소 1981등도 사업의 일부임.

• 한국미생물·생명공학회지
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• 제11권1호
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• pp.53-58
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• 1983

본 연구는 전통적인 함경도식 가자미 식혜를 제조하여 실온(20$\pm$3$^{\circ}C$)에서 1개월 동안 저장하면서 그 숙성기간 동안의 여러가지 화학적, 물리적변화를 실험하였으며 그 결과는 다음과 같다. 숙성기간동안 일반성분의 변화는 거의 없었으며. 수분은 66.0%, 조단백 15.6%, 조지방 1.15%, 조회분 7.62% 수준이었다. pH는 열성 7일경부터 4.5~4.6으로 숙성 종말까지 거의 일정하였으며, 산도는 숙성의 진행과 함께 증가하나 냉장고(5$^{\circ}C$)에 저장했을 때 다시 1.9%까지 감소하였다. Amino-N은 숙성 14일에 673.63mg%로 최고에 달하였으며 이 때가 식혜 맛이 가장 좋았다. VBN은 숙성 종말까지 계속 증가하였다. 또한 TMA는 숙성 초기에는 약 7mg%였으나 숙성 14일 이후 16mg%까지 증가하였다. 유기산중에는 lactic acid가 가장 우세하여 숙성 28일에는 2.7%에 달하였고 그 외에 pyruvic acid, succinic acid, fumaric acid등이 들어 있었다. 지방분해균은 숙성 8일 이후 거의 검출되지 않았고, 단백분해균은 숙성 14일에 $10^4$~$10^{5}$g으로 최대가 되었으며 Acid forming bacteria는 18일에 $10^{7}$ /g까지 증가하다가 다시 감소하였다. 효소활성은 숙성 11일경이 가장 높았는데 이때의 lipase acitivity는 11.76u/$m\ell$였고, protease-activity는 53.5$\mu\textrm{g}$ tyrosine/$m\ell$였다. 식혜는 숙성중 점차 연화되어 숙성 3일에는 압출력이 160kg이었으나, 28일에는 42kg까지 감소하였다. 이상의 결과를 종합해 보면 식혜의 최적 발효조건은 2$0^{\circ}C$에서 14일정도 발효되었을 때라고 생각된다.다.

• 한국콘텐츠학회논문지
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• 제16권5호
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• pp.463-476
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• 2016

1900년대 초는 서양 열강들이 아시아를 향해 본격적으로 진출한 시기로 당시 한국에는 외교관, 선교사, 의사 등 다양한 직업을 가진 외국인들이 들어왔다. 한국을 찾은 1900년대 초기의 외국인들에게 한국의 식생활은 호기심과 충격의 대상이었기에 그들은 한국인의 식생활에 대한 기록을 남겼다. 외국인들은 한국을 비교적 윤택하고, 오곡이 풍성한 매력적인 국가로 보았다. 한국인들에게 주식은 쌀이고, 중요한 양식으로 김치를 먹었으며, 다양한 곡식과 채소, 그리고 비빔밥을 먹었다. 한국에는 각종 육류와 생선, 미역, 약초(인삼)가 있었다. 외국인들은 한국인들이 식탐이 있다고 하면서, 밥을 고봉으로 많이 먹는다고 하였다. 한국인의 기본 식단으로는 밥 한그릇, 국 한 그릇, 김치와 간장, 다른 찬거리들이 있으며, 푸짐하게 상을 차려낼 때는 고깃국과 함께 날생선 말린 생선 튀긴 생선 중 한 가지가 올랐다. 한국에는 장독대가 있어서 간장, 된장, 고추장, 장아찌 등을 담가먹었다. 한국인에게는 특유의 옻냄새와 김치 양념냄새가 많이 났으며, 외국인들은 그 냄새를 림버거 치즈로 비유하면서 한국을 꼬랑내, 발냄새가 나는 나라로 언급하기도 하였다. 이처럼 1900년대 초 한국에 들어온 외국인들의 기록을 통해 한국의 식생활과 한국의 모습을 객관적으로 살펴볼 수 있었다.

• 한국식생활문화학회지
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• 제11권4호
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• 한국식생활문화학회지
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• 제27권6호
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• pp.553-587
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• 2012

In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.

• 한국식품영양과학회지
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• 제19권2호
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• pp.163-167
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• 1990

Antioxidative effects of soybean paste(SP) on the lipid oxidation were studied with the model systems of ground cooked meat(GCM)-SP or ground cooked fish(GCF)-SF and model systems of linoleic acid mixture(LA)-SP powder (SPP) or LA-SP extract fractions during oxida-tion reaction. SP played a role as an antioxidative substance in the system employed especially in GCM-SP and the antioxidative activity was increased with the increase of SP addition in the system of GCF-SP during storage at 6$^{\circ}C$ SPP also exhibited some antioxidative activity during the oxidation reaction of LA. the activity was increased as the concentrations of SPP increased in the range from 0.1% to 0.5% Considerable antioxidative activities have been observed in both water soluble and lipid soluble fractions from SP on LA reaction system.