• 한국식생활문화학회지
• /
• 제26권4호
• /
• pp.374-382
• /
• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• 한국식품과학회지
• /
• 제26권6호
• /
• pp.726-732
• /
• 1994

동치미액을 속성으로 제조하기 위한 방법을 모색하기 위하여 소금, 항, 당, 효소, 통치미액 첨가가 발효중 동치미액의 pH, 산도에 미치는 영향을 검토하였다. 통치미액은 무분산액에 파, 마늘, 생강을 청가하여 $25^{\circ}C$에서 발효시켰다. $1{\sim}5%$ 소금첨가에서 소금함량이 높아질수록 pH 감소속도가 느렸으며 $0.5{\sim}2.0%$ 설탕의 첨가는 발효 24 시간 이후부터는 빠른 pH 감소를 보였다. 발효전 마쇄무의 효소분해는 viscozyme의 가수분해가 효소 농도가 중가할수록 pH의 감소가 빠르게 진행되었다. pH 5.4 동치미액 첨가와 pH 4.4 동치미액 첨가는 첨가량에는 큰 차이 없이 적당한 신맛을 가지는 pH 4.0으로 떨어지는데 걸리는 시간이 대조구의 절반으로 단축되었다.

• 한국대기환경학회지
• /
• 제17권2호
• /
• pp.203-212
• /
• 2001

During the growing season from June to August, 2000, the soil NO and $N_2$O fluxes were measured to elucidate characteristics of soil nitrogen emissions from different types of intensively managed agricultural soils at outskirts of Kunsan City, located in the western inland of Korea, Flux measurements were made using a closed chamber technique at two different agricultural fields; one was made from upland field, and the other from rice paddy field. The flux data from upland field were collected for both the green onion and soybean field. Concentrations of NO and $N_2$O inside a flux chamber ar 15 minute sampling interval were measured to determine their soil emissions. Either polyethylene syringes of teflon air bags were used for gas samples of $N_2$O and NO. The analysis of NO and $N_2$O was made using a chemiluminesence NO analyzer and GC-ECD, respectively no later than few hours after sample collection at laboratory. The gas fluxes were varied more than one standard deviation around their means. Relatively high soil gas emissions occurred in the aftermoon for both NO and $N_2$O. A sub-peak for $N_2$O emission was observed in the morning period, but not in the case of NO. NO emissions from rice paddy field were much less than those from upland site. It seems that water layer over the rice paddy field prevents gases from escaping from the soil surface covered with were during the irrigation and acts as a sink of these gases. The NO fluxes resulted from these field experiments were compared to those from grass soil and they were found to be much higher. Diurnal and daily variations of NO and $N_2$O emission were discussed and correlated with the effects of nitrogen fertilizer application on the increase of the level of soil nitrogen availability.

• 한국수산과학회지
• /
• 제53권3호
• /
• pp.316-325
• /
• 2020

The purpose of this study was to optimum formulation conditions for the preparation of retort pouched marsh snail Senisulcospira livertina soup with curled mallow Malva verticillata and optimized the sterilization process. Samples were prepared according to the central composite rotatable design (CCRD) by encrypting the amounts of marsh snail broth, boiled marsh snail and blanched curled mallow, which are the main ingredients of retort pouched marsh snail soup with curled mallow. Raw marsh snail was sorted by size of 4-5 level, and then marsh snail was washed and removed sediment in a water tank for 3 min, then boiled at 100℃ for 10 min, and then directly separated by hand to prepared a boiled marsh snail. The marsh snail cube is prepared by combining blanched at 100℃ for 10 sec curled mallow (27 g) and green onion (20 g) with boiled marsh snail (27 g) and soybean paste (10 g). The marsh snail cube was placed with marsh snail broth (416 g) in a retort pouch film. Subsequently, sterilization (118.0℃, 25 min; F₀ value, 12 min) and cooling were performed using a steam retort.

• 한국균학회지
• /
• 제22권2호
• /
• pp.172-183
• /
• 1994

접합내생균근 균(AMF)이 있는 토양을 이용하여 여러 종류의 비료를 주면서 식물을 재배하여, AMF포자 증식에 대하여 관찰하였다. 식물뿌리에서 AM화된 뿌리는 여러가지 형태가 현미경 관찰을 통하여 확인되었으며, 정상적인 Vesicles, Arbuscles 및 sporulation 과정도 관찰되었으며, 꽃송이와 같은 특수한 형태도 관찰되었다. 포자증식에 있어서의 80일간의 관찰과 뿌리염색을 통한 뿌리감염도의 관찰결과, 40일 주기로 포자의 생산에 증감이 주기적으로 일어나는 것을 관찰하였다. 비료를 첨가한 토양에서 수수, 파, 고추 및 차풀의 순으로 포자 증식에 좋은식물로 나타났으며, 그 포자 증식이 조건에 따라 다양하게 나타났다. 비료의 첨가에서는 인산이 없는 비료에서 포자증식이 크게 일어났으며, 21-17-17 비료에서는 포자증식 적었다. 식물별로 본다면, 수수, 고추, 파등의 순으로 포자증식이 많이 되었다.

• 생명과학회지
• /
• 제12권5호
• /
• pp.523-527
• /
• 2002

본 연구에서는 발효에 따른 돌산 갓김치 즙액내의 미생물량의 항산화 효과와의 관계, 발효 중 sinigrin 함량 변화와 일반성분의 변화를 조사하였다. 돌산 갓김치는 돌산 갓, 파, 마늘, 생강 그리고 고추가루를 첨가하여 제조하였으며, 2$0^{\circ}C$, 50일간 발효하였다. 갓김치 즙액내의 미생물의 수는 적숙기인 10일째까지 상승하다가 감소하는 경향이었는데 항산화 효과도 비슷한 앙상이어서 갓김치 발효 중 미생물에 의한 대사산물이 항산화 효과 증가와 같은 생리기능성에 큰 영향을 주었으리라 사료되며, sinigrin 함량도 발효가 진행되면서 적숙기에 최대로 나타나서 기능성 물질중 하나로 사료된다. 또한 일반성분 변화 중 조단백질의 양이 후숙기로 갈수록 증가하는 경향이었는데, 이는 각종 미생물의 증가로 인해 증가한 것으로 사료된다.

• 한국지구물리탐사학회:학술대회논문집
• /
• 한국지구물리탐사학회 2003년도 Proceedings of the international symposium on the fusion technology
• /
• pp.544-547
• /
• 2003

The objective of this study is to investigate the contamination levels and dispersion patterns of arsenic and heavy metals and to estimate the bioaccessible fraction of the metals in soil and plant samples in the vicinity of the abandoned Songcheon Au-Ag mine. Tailings, soils, plants (Chinese cabbage, red pepper, soybean, radish, sesame leaves, green onion, lettuce, potato leaves, angelica and groundsel) and waters were collected around the mine site. After appropriate preparation, all samples were analyzed for As, Cd, Cu, Pb and Zn by ICP-AES and ICP-MS. Elevated levels of As and heavy metals were found in tailings. Mean concentrations of As in agricultural soils were higher than the permissible level. Especially, maximum level of As in farmland soil was 513 mg/kg. The highest concentrations of As and Zn were found in Chinese cabbage (6.7 mg/kg and 359 mg/kg, respectively). Concentrations of As, Cd, and Zn in most stream waters which are used for drinking water around this mine area were higher than the permissible levels regulated in Korea. Maximum levels of As, Cd and Zn in stream waters were 0.78 mg/L, 0.19 mg/L and 5.4 mg/L, respectively. These results indicate that mine tailings can be the main contamination sources of As and heavy metals in the soil-water system in the mine area. The average of estimated bioaccessible fraction of As in farmland soils were $3.7\%$ (in simulated stomach) and $10.8\%$ (in simulated small intestine). The highest value of bioaccessible fraction of metal in farmland soils was $46.5\%$ for Cd.

• 한국식품조리과학회지
• /
• 제6권4호통권13호
• /
• pp.99-109
• /
• 1990

The following, Chung, Am, Chun, Seo, Rok, Shin, Oh, Cho, Po, listed in [Che Min Yo Sul] are as follows; 1. Chung means polutry and meat like pork and beef cooked with Ja. Am is flavoring meat in a seasoned broth, which is seasoned with Yeom Shi, green onion and pepper. Chun is stir-fryed fish, beef or pork in a small amount of broth and Apchunbup, a kind of Chun, is stir-fryed with Yeom Shi Juice. 2. Cheo, Rok stands for boiled meat pickled in vinegar. 3. There are twenty kinds of Chuk, which is broiled polutry, fish, shellfish and meat like pork and beef together with vegetables and spices. 4. Shin, Oh, Po, are a type of meat preservation method by using Nurook, salt, alchol or broiling it in Bong Chuk way and then preserving it.

• Journal of Nutrition and Health
• /
• 제32권3호
• /
• pp.307-317
• /
• 1999

To assess the food intake and diet quality of Koreans living in rural areas with discriminative environment, this dietary survey was conducted with 553 subjects living in five different rural areas using a one-day, 24-hour recall method. The average weight of total food intake was 1066g, with vegetable and animal food comprising 83.75 and 16.3% of total food intake, respectively. The average daily food intakes of residents in the five areas were 985g, 1005g, 1028g, 1318g, and 964g, and were significantly different(p<0.001). Residents of Ulju consumed the largest amount of food, 1318g. The total number of food items consumed was 336. The foods consumed in largest amounts were rice(223g), Korean cabbage-Kimch'i(111g), and soybean curd(41g). The foods consumed most frequently were rice, Korean cabbage-Kimchi, green onion and garlic. When investigating the consumption pattern of the major five food groups, only 5% of subjects consumed all five groups. The groups most frequently missing were dairy products and fruits. The average number of foods consumed per day was 16.8, but differed significantly by area(p<0.001). The number of major food groups (DDS, dietary diversity score) and that of food items(DVS, dietary variety score) correlated positively with NAR (nutrient adequacy ratio) and MAR (mean adequacy ratio). People with a DDS of above 4 or DVS of above 20 met two-thirds of the recommended dietary allowance for most nutrients. When assessing the dietary quality of subjects using DDS and DVS, many people appeared not to have a desirable food intake. dietary guidelines should be made considering the nutritional characteristics of different areas to improve the health of people living in those areas.

• Journal of Nutrition and Health
• /
• 제9권1호
• /
• pp.60-68
• /
• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).