• 한국지역사회생활과학회지
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• 제16권4호
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• pp.139-157
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• 2005

In rural area, as the source of family income is related with the agriculture works, the living condition of non-farming family used to be lower except some family groups with a little higher income. In order to find out the improvement in rural life, data about the health behavior and diet habits of non-farming family were observed. This study evaluated the health behavior and diet habits of non-farming families by comparing them with those of the farming families in rural area. The survey was made by trained interviewers and a total of 1,870 subjects from 9 provinces were questioned to collect the data through sampling probability proportional to size. The non-farming families were $29.6\%$ of the total and they were with no spouse($38\%$), low number of family members(2.86), and aged husband(66.8 years) or wife(58.5 years). $83.1\%$ of the non farming families were having breakfast however, $95.1\%$ of the farming families were doing it. And the number of side dishes in non farming families was low(1-2 kinds: $17.7\%$). Out of non farming families, $47.3\%$ took no nutritional supplements and out of the farming families it was 40.8 $\%$ With regard to having snacks, $22\%$ of non-farmers had snacks daily and it was greater than that of farmers($16.6\%$). But the ratio of non-snack taking of the non-farmers($29.6\%$) was higher than that of farmers($24.5\%$). The sorts of snacks also varied and for farmers it used to be fruit and noodles and for non-farmers it was bread and milk. Instant foods were often selected by $35.6\%$ of non-farmers. Dining out with a frequency of once per month was reported in $23.2\%$ of non-farming families, but $47.6\%$ of them did not dine out at all. In case of food production for family consumption, small portion of non-farmers cultivated pepper($13.3\%$), Korean cabbage ($16.2\%$), and sesame($6.2\%$) but almost all of the farmers cultivated such crops. However, non-farmers produced soybean sprouts($0.7\%$), soybean curd($0.2\%$), and eggs($7.2\%$) and it was compared with the fact that farmers produced soybean sprouts($9.7\%$), soybean curd ($4.6\%$), and eggs($5.1\%$). Non-farmers stocked the fermented foods: Doenjang ($57.8\%$), Kochujang ($56.1\%$), Kanjang ($53.6\%$), Kimchi ($77.9\%$) and Jangajji ($37.2\%$), and this ratios were smaller than those of farmers: Doenjang ($93.6\%$), Kochujang ($92.9\%$), Kanjang ($87.9\%$), Kimchi ($97.7\%$) and Jangajji ($66.7\%$). As to health behavior of the subjects, non-farmers had less medical examinations and bathing than farmers did. Non-farmers and their wives used public bath facilities more often and it may be due to the low condition of bathing facilities. And the ratio of daily alcohol consumption was $15\%$ and it was higher than that of the farmers. Most of the spouse of the farmers did not drink($78\%$), but the wives of the non-farmers were drinking more frequently. More farmers smoked than non-farmers and $45\%$ of male farmers were smokers.

• 현장농수산연구지
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• 제18권1호
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• pp.79-91
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• 2016

농가생산 사과장아찌의 품질개선을 위한 기초 자료로 제공하고자 농가생산 사과 장아찌와 시판 장아찌 11종을 대상으로 품질인자에 대한 특성을 조사하였다. 장아찌의 수분함량은 간장 및 식초 절임 장아찌가 각각 74~84%, 81~91%, 된장 절임 장아찌가 89% 그리고 고추장 절임 장아찌가 38~64%였다. 무 고추장 장아찌의 수분함량은 57~64%이었으며, 사과 고추장 장아찌는 48%로 무장아찌에 비해 낮았으나 고추장 절임을 한 감(38%)과 매실(39%)장아찌에 비해 다소 높았다. 장아찌의 적정 숙성기간을 나타내는 지표인 pH 및 적정산도는 각각 pH 3.4~5.6, 0.03~0.14%로 조사되었다. 무장아찌의 pH는 5.2~5.6 이었으며, 오이, 감, 매실, 사과장아찌의 pH는 각각 3.4~4.1, 4.1, 3.5, 4.1로 비슷하였다. 이는 전통장아찌(pH 3.03~5.36)와 비교하여도 적정한 범주에 있는 것으로 판단되었다. 사과장아찌의 당도는 30%로 고추장 무장아찌에 비해 12~18% 높았으나 감장아찌(39%)와 매실장아찌(49%)에 비해서는 다소 낮았다. 장아찌의 염도는 절임원에 따라 간장(6~13%), 된장(7%), 고추장(3~4%) 순으로 낮게 나타났다. 사과장아찌의 염도는 3.28로 간장 및 된장을 절임원으로 사용하여 상업적으로 생산된 제품에 비해 저염인 것을 확인 할 수 있었다. 색도 측정결과 사과장아찌의 명도(54.70)는 오이장아찌(50.86, 56.02)와 비슷하였으며, 적색도 및 황색도는 각각 16.21, 26.78로 무 고추장 장아찌의 적색도(7.27~11.23)와 황색도(10.62~14.69)에 비해 높았다. 관능적 특성은 무, 오이장아찌와 함께 색, 향, 맛 각각 7.00, 7.50, 7.00 점으로 기호도가 높은 것으로 평가되었다. 반면 전체적인 선호도는 6.83점으로 매실이나 무장아찌에 비해 점수가 낮았다. 전체적으로 아삭아삭한 씹힘성이 있는 장아찌를 선호하는 경향에 기인한 것으로 보이며 사과장아찌의 조직감을 개선할 필요가 있다고 판단된다.

• 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.

• 한국식품조리과학회지
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• 제12권1호
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• pp.82-91
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• 1996

The housewives living in the rural area of Kangwondo were asked by using the questionaires about Korean traditional food, traditional fermented food, and traditional seasonal food enjoyed during traditional holidays. The results obtained are as follows; 1. Among Korean traditional foods, boiling rice, especially boiling rice and boiling mixed rice(70%) was the most frequently enjoyed. Hobakjook(17.1%) and popjook(10.5%) were enjoyed the most among jook. However, jook was not enjoyed as much as bah due to the difficulty of cooking method. 2. Doenjangkuk(94%) and mijokkuk(84.1%) which could be made easily and quickly were enjoyed most frequently among kuk, doenjangchigae(86.1%) and kimchichigae(78.1%) were enjoyed a lot among tchigae. 3. Gui was enjoyed a lot generally and kimgui(82.4%) and fishgui(78.1%) were enjoyed frequently. Especially, ojingogui was enjoyed most frequently compared with other areas. It is because squid is easily available in KangwonDo area. Hobakchon(51.8%) was enjoyed the most among Chon. 4. Pugochim(30.2%) among chim and kamjajorim(77.1%) among jorim were enjoyed the most due to the availability of pugo and kamja in the area. 5. Kongnamul(83.4%) and shigmuchinamul(66.3%) were enjoyed the most among namul. Chuinamul (28.7%) was the most frequently enjoyed among sannamul. 6. Kalkuksoo(69.8%) was the most frequently enjoyed ilpumfood. In addition, kalkuksoo(30.3%) and kamja ongsim(11.4%) which are traditional KangwonDo food, were enjoyed a lot. 7. For home party, Songp'yon(25.3%) and shik'ye(27.8%) were the most frequently enjoyed ricecake and korean beverage, respectively. 8. Korean traditional holidays in which traditional seasonal food was enjoyed, were in order of the New Yea.'s Day(97.9%), Chusok(95.6%), Sangwan(First Full moon day)(70.8%), Dong-ji(49.5%), Sambok (27.7%), Danoh(22.6%), and Hanshik(14.1%). Generally, Ipchun, Sam Jin's day, Yudu, and Chilsok were not enjoyed. 9. Korean traditional fermented food enjoyed were in order of kimchi(98.2%), koch'ujang(96.4%), toenjang(89.4%), kanjang(86.8%), makjang(74.5%), and jang-a-chi(66.4%). Especially, Koch'ujang was made by themselves in almost all homes. The Korean traditional foods frequently enjoyed were investigated. We have to keep and develop our traditional food and its cooking method for our offsprings.

• 한국식품위생안전성학회지
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• 제19권4호
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• pp.209-216
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• 2004

우리나라 전통식품인 김치, 된장, 고추장, 간장. 탁주, 식혜, 수정과에 있는 미생물 분석을 위하여 건조필름법과 전통적인 미생물 분석법을 비교하였다. 일반세균 분석에는 plate count agar 법과 $Petrifilm^{TM}$ aerobic count plate 법을 비교하였고, 대장균군과 대장균의 분석에는 most probable number (MPN) 법과 $Petrifilm^{TM}$ coliform count plate 및 $Petrifilm^{TM}$ E. coli/colmfom count plate 법을 각각 비교하였으며, 효모와 곰팡이의 분석에는 potato dextrose agar 법과 $Petrifilm^{TM}$ yeast and mold count plate 법을 비교하였다. 황색포도상구균의 분석에는 coagulase 시험법과 $Petrifilm^{TM}$ Staph express fount plate 법을 비교하였다. 두 방법간의 상관계수는 일반세균이 0.974-0.998, 대장균군이 0.955-0.978, 대장균이 0.968-0.986, 효모와 곰팡이가 0.913-0.995, 황색포도상구균이 0.998-0.999로 두 방법간의 상관성이 매우 높았으며, 평균 미생물수에 있어서도 유의적인 차이가 없었다(p>0.05). 이러한 결과로부터 건조필름법이 기존의 전통적인 방법을 대체할 수 있는 미생물 분석법임이 확인되었다.

• 한국식품과학회지
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• 제40권6호
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• pp.656-660
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• 2008

예로부터 전통 장류는 먹거리로 많이 이용되어 왔으며, 최근에는 장류의 다양한 영양 성분 및 생리 활성 능력이 밝혀지면서 관심이 증대되고 있다. 본 연구에서는 전통 방식으로 제조된 어육장의 발효에 관여하는 미생물을 숙성 기간별로 분석하고 이를 통해 안전성을 평가하였으며, 이와 함께 국내에서 시판되고 있는 간장의 미생물을 분석하여 어육장의 미생물분석과 비교하였다. 어육장은 2개월 단위로 샘플링하여 분석하였으며, 분리된 미생물은 API kit와 16S rDNA sequencing을 이용하여 동정하였다. 어육장의 발효에 전반적으로 관여하는 미생물은 Bacillus 균류와 Saccharomyces cerevisiae였으며, 숙성 초기에는 Aspergillus flavus가 발효에 관여하는 것으로 확인되었다. 어육장은 최종적으로 섭취 전에 달이는 과정을 거치게 되는데 실험결과 달인 후에는 미생물이 존재하지 않았다. 현재 국내에서 시판되고 간장의 경우 총 균수가 0-42 CFU/mL였고, 동정결과 B. subtilis, B. licheniformis, B. pumilus로 확인되었다. 분리된 Bacillus 균류에 대하여 독소여부를 분석한 결과 어육장 및 시판 장류에서 검출된 Bacillus균류는 본 실험에서 분석된 3가지 설사형 독소와 1종의 구토형 독소를 생성하지 않는 균주들인 것으로 확인되었다.

• 동아시아식생활학회지
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• 제24권6호
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• pp.875-882
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• 2014

본 연구에서는 기호성을 향상시킬 수 있는 고부가가치 간장을 개발하고자 천마 첨가량에 따른 숙성기간별 간장의 이화학적 특성 및 관능평가를 실시하였다. 간장 식염 변화에서 실험군 모두 기간별 유의적인 차이는 나타나지 않았지만, 숙성기간이 지남에 따라 약간 감소하는 경향을 보였다. pH 변화는 실험군 모두 숙성기간에 따른 변화는 뚜렷하지 않았으며, 기간이 증가함에 따라 pH가 GK 5%는 감소하는 경향을 보였다. 반면, 당도는 숙성기간이 지남에 따라 서서히 증가하였으며, 5개월 때가 가장 높은 함량을 보였다. 갈색도 변화는 숙성이 진행될수록 증가되는 경향을 보였으며, GK 10% 첨가 시 4개월 이후 갈변현상이 진행되지 않고 일정한 수준을 유지하였다. 조단백질 함량은 GK 5%가 증가되었으며, 4개월 이후 유지하는 경향을 보였다. 총 폴리페놀 및 플라보노이드 함량 측정결과, GK 5%의 5개월 때가 가장 높은 함량을 나타내었다. 관능평가에서 GK 10%의 2~4개월의 기호도가 우수하였으며, 이러한 결과를 미루어 보아 GK 5% 즉, 천마 5% 첨가 간장이 GK 0% 간장에 비해 염도가 낮고, 조단백질 및 항산화 성분 함량 등이 높으며, 기호도는 GK 10%가 좋음을 알 수 있었으며, 기능성 간장으로의 활용 가능성이 있음을 제시하였다.

• 한국식품저장유통학회지
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• 제21권2호
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• pp.231-238
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• 2014

재래식 간장에 표고버섯 및 천마를 첨가하여 일정기간 숙성시킨 후 분리하여 이화학적 성질 등의 변화를 측정하였다. NaCl의 함량은 대조구에 비해 실험구가 높게 나타났으며, 다른 재래식 방법으로 제조한 간장에 비해 전체적으로 염도가 낮았다. pH의 변화는 숙성이 될 수록 감소하였으며 총당과 환원당의 함량 또한 대조구에 비해 실험군이 높은 값을 보였는데 표고버섯이나 천마로부터 유래된 당의 영향으로 인해 높아진 것으로 판단된다. Protease 활성은 실험구가 6~8배 이상 높은 값을 보였고 항산화 활성에서는 천마간장이 총 폴레페놀 함량 90.23 mg/mL, 총 플라보노이드 함량 404.44 mg/mL로 가장 높은 값을 보였으며 전자 공여능 측정에서 버섯 간장이 72.71%를 나타냈다.

• 한국지역사회생활과학회지
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• 제16권1호
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• pp.89-103
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• 2005

Recently the rural Korea has been remarkedly changed of family and social value in accordance with the development of industry. The lower economic class made by social economic growth is widespread with increasing aged, specially odd pair family in rural. The purpose of this study was to investigate to help and keep improve health of rural lower economic class, family system by comparing and analyzing the dietary management, between pair and odd pair family, and to get the data helpful the right guidance for rural. The subjects 1870 collected in 9 provinces by sampling with probability proportional to size (PPS). Questionnaire about dietary habit, food cultivation, production and preservation survey was conducted by trained interviewers. The main results were as follows : 1) The characteristics of odd pair families, head of household was female(77%), over 65 years(84.9%), small family(1.76 persons) and lower education(male 7.5 years, female 3.1 years) status. 2) As the states of diets of odd pair family, having breakfast(87.1 %) but one or two kinds of side dishes(31.3 %) only possible to guess lower status of food intake balance. Nutritional supplements(21. 7 %) was lower than that of paired family. 3) The aspects of dietary habit of odd pair family, no instant foods(70.7%), no snack(38.4%) no dine out(69.2%) were common. 4) Dietary habit scores were 7.78 points of odd pair family compared 8.34 points of paired family. 5) Food purchase place of odd pair family was market(44.2%) but super-market(42.7%) of paired family. 6)In odd pair family, seldom traditional dish preparation(62.0%) but prepared winter kimchi(81.9%), comparing seldom traditional dish(38.6%) and winter kimchi(96.4%) in paired family. 7)The food cultivation state was surveyed, pepper( 42.2 %) and chinese cabbage( 43.9 %) were consumed after cultivation, but sesame(59.4%), bean sprout(90.2%), tofu(92.8%) and egg(93.3%) were consumed by purchase in odd pair family.8) Food cultivation score of odd pair family was 2.98/12points significantly lower than 4.50/12 points of paired family(p<0.01). 9) At the status of fermentation food production in odd pair family, Duenjang(72.1 %) and Gochujang(69.7%) Kanjang(68.3%) Kimchi(82.1 %) and Meju(68.3%) were high rate of production, but more frequently producted in pair family. 10) The score of fermentation food production of odd pair family was 8.57/12points but significantly lower than 10.24/12 points of pair family(p<0.0001). 11) Food preservation score 0.48/6 points in odd pair family was not significantly different than that of pair family(1.07/6points).

• 한국지역사회생활과학회지
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• 제16권2호
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• pp.111-120
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• 2005

Recently, the number of elderly people in the rural area of Korea has increased remarkably and their food security has become deteriorated mainly due to the low economic status. To investigate the food security for the elderly people, relevant data were obtained by offering questionnaire to the rural elderly people who were engaging in traditional agricultural production for daily foods. The subjects of 1870 were collected in 9 provinces according to PPS(Probability Proportional to Size). Questionnaire contained the items of dietary habit, food cultivation, Production and Preservation, and the suey was conducted by trained interviewers. SAS (ver 8.1) was used for statistical analyses in which Chi-square tests and General Linear Models were made. Family of the elderly people was $45.4\%$ of the total and the characteristics of elderly families were that age of male head was 82.1 years and that of female was 67.7 years, and that $68.8\%$ of elderly women were working for family income or pocket money. The elderly families' food cultivation state was surveyed and they were pepper$(59.1\%)$, chinese cabbage$(61.91\%)$, and sesame$(48.6\%)$ for their own consumption. But, bean sprout$(6.5\%)$, tofu$(7.7\%)$ and egg$(5.1\%)$ showed low rate of cultivation for the family. The rate of cultivating chinese cabbage$(61.9\%)$, and sesame$(48.6\%)$ was significantly higher than that of middle aged family. At the status of fermented food production for the elderly family, Doenjang$(87.4\%)$ and Gochujang$(86.3\%)$ Kanjang$(84.0\%)$ Kimchi$(92.9\%)$ Jangachi$(27.6\%)$ and Meju$(91.61\%)$maintained higher rate than that of middle aged families' Food preservation of elderly families was low and there are just jam$(5.3\%)$ and bottled products$(1.4\%)$. A little higher rate was observed lot the preserved food such as alcohol$(9.9\%)$ and powder$(9.8\%)$. For the elderly family the score of food cultivation was 4.08/12 points and that of food preservation was 0.62/12 points. The score of fermented food production for elderly family was 10.24/12 points which was significantly different from that of middle aged family (9.58/12 points, p<0.001). This result suggests that for the elderly people food with more protein is needed for production.