• 한국식품영양과학회지
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• 제32권7호
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• pp.965-970
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• 2003

폴리소르베이트류, 염화콜린, 주석산수소콜린, 변성전분 및 향신료 중 1,4-디옥산 및 클로로히드린류의 분석법을 개발하고 확립된 방법으로 잔류량을 조사한 결과는 다음과 같다. 분석에 사용된 트랩으로는 Vocarb 3000이 적합하였고 이때의 검출한계는 DOX 1.38$\mu\textrm{g}$, EPC 0.23$\mu\textrm{g}$, PCH 3.30$\mu\textrm{g}$, ECH 3.97$\mu\textrm{g}$, DCP 20.43$\mu\textrm{g}$이었다. 검체 온도증가와 무수황산나트륨 농도 증가에 따라 분석감도는 증가하였으나 6$0^{\circ}C$ 이상에서는 상대표준편차(RSD, %)가 6%를 초과하여 재현성이 떨어져 분석온도를 5$0^{\circ}C$로 설정하였다. 폴리소르베이트류에서의 회수율은 염을 첨가하지 않고 측정하였을 때 EPC(66%)를 제외하고는 90%이상을 나타내었다. 염화콜린 및 주석산수소콜린의 경우에는 대부분 회수율이 100% 이상이었으나 주석산수소콜린의 EPC는 20%로 낮게 나타났다. 히드록시프로필인산이전분, 히드록시프로필전분 및 찰옥수수전분에서는 검체를 가수분해한 후 회수율을 측정한 결과 검체종류별 큰 차이 없이 회수율이 90% 이상을 나타내었다. 향신료의 분석에서는 무수황산나트륨을 첨가하여 분석한 결과 회수율이 90%이상이었다. 구매한 폴리소르베이트류, 염화콜린, 주석산수소콜린, 향신료 중 1,4-디옥산 및 클로로히드린류를 분석한 결과 트윈 80에서 DOX가 2.5ppm 검출되었으나 이외의 검체에서는 모두 불검출되었고 직접 제조한 히드록시프로필전분에서도 모두 불검출되었다.

• 한국식품위생안전성학회지
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• 제38권1호
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• pp.19-25
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• 2023

비가열 닭고기 분쇄육의 제조 시 향신료의 첨가에 의한 세균의 증식 억제 효과에 대하여 연구하였다. 닭가슴살 분쇄육의 일반성분은 수분 72.98±0.15%, 조단백질 23.37±0.46%, 조지방 1.00±0.03%, 조회분 1.90±0.03%였다. 향신료 첨가에 의한 미생물 증식 억제 효과는 로즈마리 > 마늘 > 겨자 순이었으며, 첨가량이 증가할수록 억제 효과가 커졌다. 닭고기 분쇄육의 일반세균 및 대장균 증식 억제를 나타내는 향신료의 최적 첨가 농도는 로즈마리 2%, 마늘 4%, 겨자 1.2%였다. 일반세균 및 대장균에 대한 증식 억제 효과는 단독 및 혼합 첨가 시 저장기간 동안 기간별로 차이가 있었고, 저장 9일째 억제 효과는 MixA(97.4%) > 로즈마리(96.9%) > MixB(96.3%) > 마늘(53.7%) > 겨자(33.3%) 순이었다. 닭고기 분쇄육에 살균마늘과 비살균마늘을 첨가하여 비교했을 때 일반세균 수는 살균마늘 처리구가 비살균마늘 처리구에 비해 초기 2.6-3.0 log CFU/g, 9일째 2.4-3.2 log CFU/g 정도 낮았고, 저장기간이 경과할수록 그 수가 감소하였다. 비살균마늘 처리구는 대조구보다 높은 일반세균 수를 나타냈으며, 저장기간이 경과할수록 증가하는 경향을 나타냈다. 대장균 수의 경우 살균마늘 처리구가 비살균마늘 처리구에 비해 저장 0일째 0.4-1.0 log CFU/g, 9일째 0.5-1.5 log CFU/g 정도 낮았으며, 저장기간의 경과에 따른 변화는 일반세균 수와 비슷한 경향을 나타냈다. 결론적으로 로즈마리, 마늘, 겨자의 다양한 혼합적용에 의해 닭고기 분쇄육 제품의 미생물적 안전성이 향상되었다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.621-628
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• 2011

This study was aimed at research on Jeonyak (煎藥) appearing in the bibliography. It was during the Goryeo Dynasty that Jeonyak was first mentioned in literature. At this time, Jeonyak was served for consumption during Palgwanhoe. The ingredients and recipes of Jeonyak were listed for the first time in Suunjapbang, a book written by Kim Yu during the Joseon Dynasty. Since then, they have been found in various books and materials. During the Joseon Dynasty, Jeonyak was made in Neuiwon, a medical administrative organization in the palace, and administered as a seasonal food on Dongji Day in the winter. The king gave various to his guests or subjects as special gifts. As a result, Jeonyak became well known to many people and even to those in foreign countries. Jeonyak is a Korean traditional medicated diet food made from decocted beef-feet, bone stock, and other spices, including jujube paste, honey, ginger, pepper, clove, and cinnamon. Jeonyak has a long 800-year history, and its ingredients and recipes have changed only gradually. Milk was a major ingredient of Jeonyak during the Goryeo Dynasty, but glue and gelatin were added in the Joseon Dynasty. Since then, recipes have mainly used gelatin made from beef-feet, skin, beef-bone, and so on. In conclusion, Jeonyak has an 800-year history as a special medicated diet food (藥膳) served seasonally on Dongji Day in the winter.

• Journal of Nutrition and Health
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• 제43권1호
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• pp.79-85
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• 2010

This study assesses the sodium intake of adults by 24-hour urine analysis, dietary records review and a food intake questionnaire. Subjects were 236 adult female in Daegu. The results are summarized as follows: Sodium intake as indicated by the 24-hour urine analysis was $5,805.4\;{\pm}\;3836.8\;mg$. This was significantly higher than intake indicated by dietary records ($4415.4\;{\pm}\;1935.1\;mg$) and the dish frequency questionnaire (DFQ 55) ($4293.5\;{\pm}\;1526.5\;mg$). The results of the 24-hour urine analysis and DFQ 55 showed that sodium intake was higher for the 65-to-74-year-old age group than for other age groups (p < 0.05, p < 0.05). Review of dietary records to examine typical sodium intake by food groups showed that 53.7% of the sodium consumed by subjects in all age groups came from seasonings and spices ($2399.0\;{\pm}\;1526.5\;mg$). The analysis of sodium intake by food groups using DFQ 55 showed 34.2% of their sodium came from consumption of kimchi (p < 0.001) and kimch, soup, stew and fish jorim accounted for 57.8% of total sodium intake. The results indicate positive correlation between age and sodium intake, as shown by the 24-hour urine analysis and food intake questionnaire (p < 0.05). Therefore, these results would be valuable as basic data for planning nutrition education for sodium intake reduction.

• 한국식생활문화학회지
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• 제19권2호
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• 동아시아식생활학회지
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• 제13권5호
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• pp.379-390
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• 2003

The daily food intake and its related factors of the elderly(aged over 60) living in Incheon were compared. Self administered questionnaires were collected from 418 elderly. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: About 70% of elderly took grains and starch foods relatively high. The daily intakes of them was significantly influenced by ages of elderly, self-perceived health status, degree of drinking, meal regularity and nutritional balance of meals. More than 80% of elderly responded to take the food group of meat, fish and eggs poorly. Among various factors, the residence type and snack intake frequency influenced the daily intake of those foods statistically. A half of elderly took the vegetables and fruits everyday more than average. The daily consumption of vegetables and fruits was significantly influenced by sex, ages, exercise, snack intake frequency and preference of spices. Most elderly consumed fewer servings of milk and dairy products. About 60% of them did not take milk and dairy products daily. The daily contribution of those foods was significantly influenced by residence and exercise. 45.5% of elderly took oils and sugars more than average everyday which was influenced significantly by residence, exercise, snack intake frequency and meal regularity. In conclusion, the important influencing factors on the daily food intakes of elderly might be related to ages, residence, family, smoking, drinking, exercise, snack intake frequency and meal regularity. Therefore, a situation-oriented and practically organized nutrition education and ingestion support programs which consider the elderlies' socioeconomic status may help to improve the daily food intake of elderly in Incheon area.

• 한국식생활문화학회지
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• 제24권4호
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.49-56
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• 1998

The effects of the water extracts from thyme(TM) and tarragon(TG) on shelf-life and quality of kimchi were investigated by measuring the changes in pH, acidity, number of total microorganisms, number of Lactobacillii and Leuconostoc during fermentation at 1$0^{\circ}C$, and were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides. TM and TG were extracted with water, ethyl ether, ethyl acetate and ethanol. Water, ethyl ether, ethyl acetate and ethanol extracts of TM showed antimicrobial activities against Lactobacillus plantarum and did not observed against Leuconostoc mesenteroides. On the other hand, water, ethyl acetate and ethanol extracts of TG showed antimicrobial activities against Leuconostoc mesenteroides and did not observed against Lactobacillus plantarum. The decrease of pH and the increase of acidity showed lower in kimchi prepared by adding water extracts from TM than in products from TG. The number of total microorganisms were also detected less in the kimchi prepared by adding water extracts from TM. And, the properties of barkless of kimchi measured instrumentally were higher for kimchi prepared by adding water extracts from TM, also maintaining good crispness. The optimal addition amounts of both TM and TG for good overall and spicy taste of kimchi were 0.03%. The results suggested the possible use of the extracts of TM and TG can be successfully used for the quality and extension of shelf-life of kimchi.

• 한국조리학회지
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• 제24권1호
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• pp.31-38
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• 2018

The purpose of this study was to provide the basic information of making Skate pipyun made of skate skin. Test for quality characteristics of skate pipyuns seasoned with garlic, ginger, rosemary and basil were carried out. Hardness of GAR(4% of garlic and rosemary) was the highest, while that of GIB(4% of ginger and basil) was the lowest. As for the adhesiveness, springiness and cohesiveness, each specimen did not manifest significant difference. Water contents (82.43~85.56%) were no significant differences. The pipyuns added with spices and herbs were appeared weakly alkali with a range of pH 8.46~8.58. In the sensory evaluation, GIB was the most preferred in overall preference with significantly higher evaluation of flavor, savory taste, and lower fishy odor. The stability of gels decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min, and the greater was in GIB. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing Skate pipyun.

• 한국식생활문화학회지
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• 제32권5호
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• pp.333-360
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• 2017

This study aims to examine the contents of "Juchochimjeobang", a cookbook about Jeotgal kimchi, and review its value in the history. This cookbook was published between about 1500s and early 1600s, and its book title is unknown because both the front and the back covers thereof are missing. However, the cookbook contains many wine and kimchi recipes, accounting for 66%, and "Juchochimjeobang" was thus named after the recipes. "Juchochimjeobang" has 126 recipes in 120 categories, and this study examines 20 kimchi recipes and 7 recipes for preserving vegetables. "Juchochimjeobang" has a specific recipe for making Jahajeot and Baekajeot kimchi which are described in literature published between 1400s and 1500s. Although the recipes for making the aforementioned two types of Jeotgal kimchi are simple because jeotgal is just mixed with main materials, they are different from the recipe for Seokbakji described in Gyuhapchongseo, a cookbook written in the 19th-century Joseon Dynasty. Seokbakji described in Gyuhapchongseo is made by mixing spices of ginger, spring onion, chili powder with other materials. This implies changes of making Seokbakji over time. Moreover, "Juchochimjeobang" is a very valuable historical cookbook because it has unique recipes, for example, adding sesame liquid, chinese pepper, willow and the like.