• 한국식생활문화학회지
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• 제7권2호
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• 한국식품조리과학회지
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• 제9권3호
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• pp.222-229
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• 1993

The purpose of this study was investigated kinds and utilities of Jeot-kal(fermented fish products) in 55 different regional area which were classified three temperature zone. The result were as follows ; (1) 95 kinds of jeot-kal found, they were subdivided 4 groups according to types and part of fish used : whole fish(46 kinds), vicera(11 kinds), shellfish(14 kinds), mollusca(4 kinds) and crustaceans(20 kinds). 17 kinds of jeot-kal were found in all area. (2) They were used as side dish, seasoning substitution of soy sauce or vinegar and important materials of kimchi. In Kimchi, 49 kinds of jeot-kal were used and Myeolchi Jeot(self-fermented enchovy) was prefered at southern area, saewoo jeot (self-fermented small shrimp), gonjengi jeot(self-fermented Mysis), hwangsegi jeot(self-fermented Hwangandali) were prefered at nouthern and middle area. Sometimes they were used in sacrified service. (3) Salt content and pH of jeot-kal at southern area were higher than other area.

• 한국수산과학회지
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• 제31권3호
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• pp.386-392
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• 1998

액젓의 객관적인 품질평가 기준을 설정하기 위하여, 전통적인 방법에 따라 발효 숙성시킨 멸치 액젓과 시판 멸치 액젓의 일반성분, 총질소량, 아미노산 함량, SDS-PAG전기영동을 통한 특정 펩티드의 면적을 측정하였고, 아울러 액젓 원료어의 판정을 위해 등전점 전기영동을 시도하였다. 멸치 액젓의 수분 함량은 대조구가 가장 낮은 $60.5\%$였으며, 시판 제품은 $65.5\%\~69.2\%$로 큰 차이가 없었으나, 총질소 함량은 시판 제품간에 비교적 큰 차이를 보이고 있었다. 액젓에 잔존하는 단백질의 함량은 Y사의 제품이 비교적 높은 $0.353mg/m{\ell}$ 였으며, 나머지 시판 제품은 $0.093mg/m{\ell}\~0.293mg/m{\ell}$의 범위였다 한편 SDS-PAG 전기영동상에서는 J사를 제외한 모든 액젓 제품에서 분자량 55,600 및 46,900 dalton의 band가 검출되었으며, 전기영동상에 나타난 단백질 band는 제조회사에 관계없이 거의 비슷한 형태를 나타내고 있었다. 그리고 등전점 전기영동에서 멸치 액젓은 등전점 5.6에 해당하는 펩티드가 공통적으로 존재하며, 특징적인 band임을 확인하였다. 따라서 아미노산 및 저분자 질소 화합물의 첨가 여부가 정량적인 값에 영향을 미치지 않는 전기영동 상의 특정 band의 면적비를 측정함으로서 인위적인 질소화합물의 첨가, 액젓 희석 여부 판정이 가능 할 것으로 판단되었다. 그리고 전 질소 함량, 아미노산 함량 및 SDS-PAG 전기영동 상에 있는 특징적인 55,600 dalton에 해당하는 펩티드 면적비의 상관관계는 멸치 액젓의 품질판정을 위한 기준으로 활용 가능함을 제시하고 있다.

• 한국식생활문화학회지
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• 제6권4호
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.67-83
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• 1990

Currentry, the originality of traditional soups in Kyoung-Nam province is vanishing by the inflex of processed and instant food, food industrial development. Especially, such factors as the influence of alien cooked, the develoment of transportation, the movement of population have made it hard to preserve the traditionnal food preparations. The purpose of this thesis was to seek out the various kinds of Kyoung-Nam province soups preparation. To do this, about 60 kinds of soups recipe were reviewed and charactered into several categories. The findings of the study are as follows. 1) Soup is made by fish or shellfish, freshwater fish. Meat and fowls is rarely used in Kyoung-Nam province (coastal region). 2) Soups of inland area is made by most vegetables and these soup were always harmonized with soybean powder or perilla powder. 3) Various soup season with the mag-jang, mul-jang sauce, hab-ja-jang sauce. 4) These soups were in general to make much red pepper and much salt.

• 한국식생활문화학회지
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• 제34권2호
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• pp.93-111
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• 2019

This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.

• 한국수산과학회지
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• 제23권5호
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• pp.373-377
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• 1990

Volatile components of whole sardine sauce which was prepared with $7\%$ of complex enzyme-2000($2.18{\cdot}10^4\;U/g solid$), mixed with $6\%$ of invert sugar and heated at $90^{\circ}C$ for 2 hours were compared with those of without invert sugar. Thirty seven kinds were identified from the whole volatile components of hydrolysate heated without invert sugar and fourty three kinds were identified from the hydrolysate heated with $6\%$ of invert sugar. Amines were not detected from the whole volatile components of the chopped whole sardine hydrolysate. Considerable amount of 2,3-dihydrobenzofuran and 2-acetylpyrrole, a little amount of 2,5-hydrofuran, 2-ethylbutanol, 2-pyrone, 2-acetylfuran, 2,6-dimethylpyrazine, 2-acetylpyrazine, 5-methyl-2-furfural, furfuryl acetate, butylpyrrole and 2-methyl-3-hydroxypyrone were detected in the hydrolysate thermally treated with $6\%$ of invert sugar while these were not found in the hydrolysate heated without invert sugar. But the amount of 2-methyt-1-propa-not, hexane, butyl acetate and butyl alcohol were decreased, and acetic acid and butanoic acid were detected as volatile fatty acids.

• 한국수산과학회지
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• 제26권5호
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• pp.416-423
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• 1993

수산자원의 고도이용과 기능특성 해명을 위한 연구의 일환으로 수산식품 중에 존재하는 생리활성물질을 검색하기 위하여 전통수산발효식품의 하나인 정어리 어간장의 숙성에 따른 ACE 저해작용 및 gel 여과에 의한 활성획분의 분리 및 그 특성을 살펴본 결과는 다음과 같다. 1. 정어리 어간장의 숙성에 따른 $5\%$ TCA 가용성 peptide-nitrogen의 생성은 전반적으로 숙성기간의 경과와 더불어 증가하다가 감소하는 경향을 나타내었으나 잔사를 이용한 정어리 어간장의 경우는 숙성과 더불어 계속 감소하는 경향을 나타내었다. ACE 저해작용 또한 peptide-nitrogen의 생성과 유사한 경향을 나타내었으며, 코오지 첨가구가 무첨가 경우보다 다소 높은 것으로 나타났으나 잔사를 이용한 경우는 오히려 코오지 무첨가 경우가 약간 높은 것으로 나타났다. 2. 정어리 어간장의 ACE 저해효과는 첨가량에 따라 급격히 증가하는 것으로 나타났으며 특히 육으로 만든 정어리 어간장의 ACE 저해효과는 코오지 첨가구의 경우가 무첨가구에 비하여 높은 것으로 나타났다. 3. ACE 저해작용에 대한 가열의 영향은 다소차이는 있으나 거의 변화가 없는 것으로 나타났다. 4. $IC_{50}$은 코오지 무첨가 잔사, 육 및 전어체로 만든 정어리 어간장의 경우는 각각 $125{\mu}g,\;200{\mu}g$ 이상 $125{\mu}g$으로 나타났으며, 코오지 첨가구의 경우는 각각 $140{\mu}g,\;100{\mu}g$ 및 $135{\mu}g$으로 나타났다. 5. Gel 여과에 의한 정어리 어간장의 ACE 저해작용을 가지는 획분중 획분 C가 가장 우수한 것으로 나타났으며, 이 때의 분자량은 1,400전후인 것으로 나타났다. 6. 획분 C의 아미노산 조성은 Glu, Ala, Lys 및 Leu의 함량이 높은 것으로 나타났다.

• 한국수산과학회지
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• 제52권1호
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• pp.13-18
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• 2019

We determined the contents of 11 biogenic amines in 20 types of cabbage kimchi, 10 types of fish sauce, and 40 types of salted fish purchased from small- and medium-sized grocery stores in Gyeonggi-Do, Republic of Korea, from June to October 2017. The content of each of the biogenic amines in the various types of cabbage kimchi was slightly lower than that in detection amounts of each of the 10 types of biogenic amines and the values reported by Joe et al. The histamine content of all five types of anchovy sauce was lower than the limit set by the European Union (400 mg/kg), but that of three of the five types of sand lance sauce was higher. Analyzing the ratios of the contents of five highly toxic biogenic amines to those of the 11 biogenic amines yielded no quantitative correlation. The estimated daily intake of the five highly toxic biogenic amines in cabbage-kimchi and fermented fish was ${\leq}6mg$.

• 수산해양교육연구
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• 제12권2호
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• pp.213-223
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• 2000

액젓중의 아미태질소 함량의 정확한 측정방법을 확립하기 위하여, 아미노태질소 함량 측정방법으로 많이 사용되고 있는 포르몰법, TNBS법 그리고 동염법(銅鹽法)으로 까나리액젓의 숙성기간 및 시판액젓중의 아미노태질소 함량을 측정 비교하고, 액젓중의 아미노태질소 함량 측정시에 식염농도, 가열 및 MSG(monosodium glutamate) 첨가의 영향에 대하여 검토하였다. 까나리액젓의 숙성기간중의 아미노태질소 함량은 숙성기간에 따라서 일정하게 증가하였으며, 포르몰법이 가장 높았고 TNBS법 및 동염법(銅鹽法)의 순서였다. 12개월 숙성후의 아미노태질소 함량은 포르몰법을 기준으로 TNBS법은 88.7% 그리고 동염법(銅鹽法)은 75.2%였으며. 시판 까나리액젓중의 아미노태질소 함량도 포르몰법이 가장 높았고 TNBS법 및 동염법(銅鹽法)의 순서였다. 탈염 액젓중의 아미노태질소 함량은 포르몰법 및 TNBS법은 비슷한 값이었고, 동염법(銅鹽法)은 약간 낮았으며, 식염 첨가량이 많을 수록 포르몰법 및 동염법(銅鹽法)은 감소하였으나 TNBS법은 거의 일정하였다. 가열에 의한 영향은 거의 없었으며 포르몰법이 가장 높았고. TNBS법 및 동염법(銅鹽法)의 순서였다. MSG 첨가에 따른 아미노태질소 함량은 첨가농도에 비례하여 일정하게 증가하였으며, 숙성기간 및 가열중의 결과와 유사하게 포르몰법이 가장 많았고, TNBS법 및 동염법(銅鹽法)의 순서였다.