• 한국수산과학회지
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• 제54권1호
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• pp.118-123
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• 2021

This study was conducted to evaluate plant proteins as a replacement for a fishmeal diet in the rearing of coho salmon Oncorhynchus kisutch. Twelve groups of 20 fish averaging 34.0±0.62 g were randomly distributed into 12 rectangular tanks (250 L). Four experimental diets included a control diet containing 60% fishmeal (Control), and three other diets that replaced 20% of fishmeal with soy protein concentrate (SPC), fermented soybean protein concentrate (F-SPC), and enzyme-processed soy protein concentrate (E-SPC). At the end of the feeding trial, fish that were fed Control, SPC and E-SPC diets showed significantly higher weight gain, specific growth rate, feed efficiency, and protein efficiency ratio than those that were fed F-SPC diet. However, there were no significant differences among the fish that were fed Control, SPC, and E-SPC diets. No significant differences were observed in crude protein, crude lipid, and ash of whole body among the fish that were fed all the diets. Therefore, these results indicated that 20% of fishmeal could be replaced by E-SPC or SPC without any adverse effects on the growth performance of coho salmon.

• 한국식생활문화학회지
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• 제23권4호
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• 대한한의학원전학회지
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• 제29권3호
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• pp.41-56
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• 2016

Objectives : The paper analyzes food cure recipes related to wind diseases as written in Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. The paper shall then use results of the analysis to consider food cure recipes utilized by patients who are suffering from wind diseases or who are showing symptoms of wind diseases. The paper aims to help cure modern diseases related to wind diseases and make a set of suggestion about preventive foods. Methods : Important dietary guidebooks in Korea and China were studied, and the author studied only the ones among the food cure recipes that had wind diseases for which they are effective. Sikuisimgam 16 species, Eumsunjungyo Shikyojaebyeong 13 species, Singnyochanyo 13 species of food cure recipes related to wind diseases were extracted, and they were studied based on their ingredients, cooking style, and administration time. Results : There are food ingredients introduced as effective for curing wind diseases within Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. Among them, some of the ones that can be utilized in the modern age are: arrowroot(葛粉), nepta herb(荊芥), Baekryangmi(白粱米), Dongmaja(冬麻子), milled rice(白米), Eokiin(薏苡人), fermented soybean, chongbaek, Wubanggeun(牛蒡根), soy beans(大豆), grass(椒), xanthium fruit(蒼耳子), changi leaves(蒼耳葉), jinpi(陳皮), black pepper(胡椒), ginger(生薑), mint leaves(薄荷葉), suyu, heukjima(黑脂麻), ojagye, chives, and Baekyuma(白油麻). Conclusions : The food ingredients extracted from Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo are effective in curing wind diseases, and they should be processed in ways that enable the people of this age to consume more of them. Moreover, people who have not yet suffered from wind diseases but are showing the symptoms of wind diseases will benefit from taking care of their blood pressure by consuming these foods in their everyday lives. Such people will serve as examples of good food cure recipes.

• 한국식생활문화학회지
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• 제14권3호
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• pp.211-224
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• 1999

The purpose of this study was to investigate the understanding of dietary consciousness and define the relationship of housewife attitude of middle class residence in Puchon city. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for F-test and Duncan's multiple range test. The main findings of the research were as follows: The food related perchasing place was supermarket(91%), ordinary market(77%), department store(68%), special store(58%), common purchase(37%), convenience store(22%) and communication marketing(13%). The clothing perchasing place showed in the order of department store(71%), special store(65%), ordinary market(52%), common purchase(23%), supermarket(18%), convenience store(15%) and communication marketing(10%). Dietary cosciousness of housewife on foods, clothing, and housing related items was significantly different, specially 20's housewife was concerned about foods and 30's housewife was housing(p<0.05). The behavior consciousness of housewife was significantly different between age, education level, family type and income(p<0.05). Highly educated housewife showed a tendency to spend money and times for food related fields, and to buy clothes in a department store for breaking stress(p<0.05). However, low education level and extended family type housewife got more conservative consciousness on traditional fermented food making(p<0.05). Most of young housewife answered that the making of bread, cookies, soybean paste soup, children clothes and handicraft led to positive consciousness(p<0.05). Especially high life satisfaction housewife preferred to make a dosirak(lunch box), dinner, children clothes and handicraft(p<0.05).

• 한국식품위생안전성학회지
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• 제30권2호
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• pp.150-158
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• 2015

본 연구는 다양한 식재료가 섞여있는 식품으로부터 노로바이러스를 효과적으로 검출하기 위한 시험법 개발에 관한 것이다. 각 식품이 가진 매트릭스가 매우 다르므로 모든 식품에 공통적으로 적용할 수 있는 표준화된 검출법이 현재로서는 없다. 본 연구에서는 발효식품(농후발효유, 된장), 절임식품(깻잎장아찌, 단무지)과 생식제품을 대상으로 실험을 진행하였다. PBS, beef extract, 아미노산-NaCl 용액 등을 이용하여 바이러스에 오염된 대상식품들로 부터 바이러스의 탈리율을 비교하였다. 이로부터 다양한 매트릭스가 혼합된 식품들에 적용 가능한 탈리용액을 선별하였다. 식품의약품안전처가 제안하여 현재 국내에서 굴, 야채, 과일 등을 대상으로 바이러스 농축에 널리 사용되고 있는 식중독 바이러스 검출법인 EPCP공정(탈리-PEG 침전-클로르포름 처리-PEG 침전)과 PEG 침전과정을 한번으로 줄인 수정된 ECP공정(탈리-클로르포름 처리-PEG침전)의 효능을 비교해 본 결과 ECP공정은 EPCP공정과 비슷하거나 나은 효율로 바이러스를 농축할 수 있었다. 또 바이러스 농축 후 QIAamp$^{(R)}$ Viral RNA Mini kit를 이용하여 RNA를 추출할 경우 식품에 존재하는 RT-PCR방해 물질들이 효과적으로 제거되어 추가적인 처리가 더 필요하지 않음을 알 수 있었다. 수정된 공정을 이용하여 무를 추가한 6가지 식품을 대상으로 검출한계를 조사해 본 바 10-25 g 식품으로부터 3.125-12.5 RT-PCR unit까지 검출이 가능하였다. 이는 기존에 보고된 방법들의 검출한계보다 더 우수한 것으로 장차 다양한 식품을 대상으로 효과적인 바이러스 검출이 가능할 것으로 기대된다.

• 한국식품조리과학회지
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• 제2권1호
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• 한국식품영양과학회지
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• 제14권1호
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• pp.67-71
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• 1985

삶은 콩에 Aspergillus oryzae를 접종하여 3일간 제국(製麴)한 다음 식염을 첨가하여 45일간 숙성(熟成)시켰을때, 된장 숙성과정(熟成過程)중 된장 함유지질(含有脂質)의 변화에 관한 일련의 실험을 행하여 다음과 같은 결과를 얻었다. 숙성(熟成)중 수분(水分)은 54% 내외, 식염함량(食鹽含量)은 12% 내외 (건물(乾物)기준), 총질소(總窒素)는 5.6% 내외 (아미노태 질소 $1,532{\sim}2,011mg%$), pH 는 5.82내외, 온도 $27^{\circ}C$ 내외를 보였고 추출지질 (chloroform-methanol extractables 22%내외)의 요오드가(價)(숙성최종일(熟成最終日) : 98.2)는 저하되는 경향이었으며 산가(酸價)는 숙성중 현저하게 증가 (숙성최종일(熟成最終日) : 27.1) 하였다. 된장숙성중 총지질(總脂質)중의 중성지질(中性脂質)함량은 계속 증가하였으나(숙성최종일(熟成最終日) : 94.3%), 인(燐) 및 당지질(糖脂質)의 함량은 미소(微少)하지만 상대적으로 감소하였다. 그리고 숙성이 진행됨에 따라 비극성지질(非極性脂質) 획분에서 free fatty acid 및 esterified sterol 등이 증가하였으나, 극성지질(極性脂質) 획분에서의 각 성분은 현저한 변화는 없었다. 한편, 숙성초일(初日) 및 최종일(最終日)의 총지질(總脂質), triglyceride 및 free fatty acid 획분들의 지방산조성(脂肪酸組成)을 살펴본 결과, linoleic, oleic, palmitic acids 들이 주요성분이고 숙성기간중 이들 조성비(組成比)의 경미(輕微)한 변화가 있었다.

• Nutrition Research and Practice
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• 제14권2호
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• pp.102-108
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• 2020

BACKGROUND/OBJECTIVES: In Oriental medicine, certain foods may be beneficial or detrimental based on an individual's constitution; however, the scientific basis for this theory is insufficient. The purpose of this study was to investigate the effect of body constitution, based on the Sasang type of Korean traditional medical classification system, on the bioavailability of soy isoflavones of Cheonggukjang, a quick-fermented soybean paste. SUBJECTS/METHODS: A pilot study was conducted on 48 healthy Korean men to evaluate the bioavailability of isoflavone after ingestion of food based on constitution types classified by the Sasang typology. The participants were classified into the Taeeumin (TE; n = 15), Soyangin (SY; n = 15), and Soeumin (SE; n = 18) groups. Each participant ingested 50 g of Cheonggukjang per 60 kg body weight. Thereafter, blood was collected, and the soy isoflavone metabolites were analyzed by ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry. Ntrikinetic analysis of individual isoflavone-derived metabolites was performed. RESULTS: Our nutrikinetic analysis identified 21 metabolites derived from isoflavones in the blood samples from 48 healthy Korean men (age range, 21-29 years). Significant differences were observed in the time to maximum concentration (T_max) and elimination half-life (t_1/2) for nine metabolites among the three groups. The T_max and t_1/2 of the nine metabolites were higher in the SE group than in the other groups. Moreover, the absorption rates, as determined by the area under the plasma-level curve (AUC) values of intact isoflavone, were 5.3 and 9.4 times higher in the TE group than in the SY and SE groups, respectively. Additionally, the highest AUC values for phase I and II metabolites were observed in the TE group. CONCLUSIONS: These findings indicate that isoflavone bioavailability, following Cheonggukjang insgestion, is high in individuals with the TE constitution, and relatively lower in those with the SE and SY constitutions.

• 한국식품과학회지
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• 제40권3호
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• pp.251-256
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• 2008

한국의 전통 한국의 전통적인 식품 중, 대표적인 장류로서 반가 식품에 해당하는 수조육류와 어패류를 첨가하여 제조한 어육장(규합총서의 방법)을 발효시키되, 2달 간격으로 발효기간에 따라 ${\alpha}$-amylase, esterase, ${\beta}$-glucosidase, lipase, lipoxygenase 및 protease의 활성을 각각 측정하여 경시적 변화를 관찰하였다. 어육장을 액체와 고체시료로 나누어 이상에서 열거한 효소들의 활성을 측정한 결과, lipase 및 lipoxygenase의 비활성도는 모두 0.05unit/mg protein 이하로서 효소 활성도가 낮은 수준이었으며, 1년동안의 발효·숙성기간 중 비활성 증감변화도 미미하였다. 반면,${\alpha}$-amylase, esterase, ${\beta}$-glucosidase 및 protease는 숙성기간에 따라 효소의 활성이 증가하는 것을 확인할 수 있었고, 특히 10개월째에는 액체시료의 경우 4종류 효소의 비활성이 급격히 증가하였다가 감소하는 것을 확인할 수 있었다. 전반적으로 고체시료의 단백질 함량은 액체시료보다 높았지만, 액체시료의 비활성이 고체시료보다 2-5배 이상 높은 결과를 확인하였다.

• 한국식품영양과학회지
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• 제33권9호
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• pp.1432-1438
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• 2004

In vitro SOS chromotest 실험계에서 콩된장 메탄올 추출물의 경우 100 ${\mu}$g/assay 첨가시 97%의 돌연변이 억제효과를 70% 콩된장 메탄올 추출물은 87%의 억제효과를 가졌고, 청국장, 미소, 원재료인 콩과 콩/밀가루 메탄올 추출물보다 높은 저해 효과를 보였다. 된장의 메탄올 추출물을 더욱 분획하여 얻어진 분획물들, 즉 헥산, 메탄올, 디클로로메탄, 에틸아세테이트, 부탄올, 물 분획물을 100 ${\mu}$g/assay 첨가했을 때 MNNG에 대한 돌연변이 억제효과는 각각 73%, 73%, 91%, 95%, 82%, 73%로 전반적으로 매우 높은 저해효과를 나타내었으며, 특히 디클로로메탄과 에틸아세테이트 분획물의 항돌연변이 효과가 가장 높았음을 관찰할 수가 있었다. 초파리의 wing hairs spots 시스템의 small mwh spots의 경우, $AFB_1$ 단독 처리군을 체세포 돌연변이 유발 100%로 기준해서 된장 메탄올 추출물 2.5%, 5% 첨가농도의 경우, 각각 22%, 30%의 낮은 항돌연변이 효과를 나타내었다. 분획물들 중 가장 활성이 높았던 된장의 에틸아세테이트 분획물 5%, 10% 첨가농도의 경우, 각각 97%의 높은 항돌연변이 효과를 가짐으로 낮은 농도에서부터 강하게 체세포 돌연변이를 억제함을 알 수 있었고, large mwh spots의 경우는 된장의 에틸 아세테이트 분획물 5%의 낮은 농도에서 체세포 염색체 재조환이나 mwh+ 좌위에 유전자 돌연변이를 현저하게 억제하는 것으로 나타났다. 이상의 결과로부터 된장 메탄올 추출물은 다른 콩 관련 발효식품과 콩의 메탄올 추출물에 비해 in vitro SOS chromotest에서 높은 돌연변이 유발 억제 작용을 나타냈고 분획물들 중 에틸아세테이트 분획물은 in vitro와 in vivo 돌연변이 유발실험에서 가장 높은 저해효과를 나타내어 된장의 항돌연변이 활성을 가지고 있는 분획물로 추정되어진다.