• 한국식품영양학회지
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• 제11권4호
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• pp.431-436
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• 1998

The present study is concerned with the bacteriological examination of retort pouched loach soup and soybean paste soup containing mud snail. It was found that before sterilization, viable cell counts (c.f.u/ml) in their media were for the loach soup 3.80${\times}$106 on TSA, 2.27${\times}$102 Endo agar, 5.20${\times}$102 on SS agar. With the culture media, SDA and TCBS, no microorgarnisms were isolated from the both soups. Sixteen species of microorgarnisms were identified for the unsterilized soups. In the loach soup on TSA, B. pantothenticus was the dominant species, followed by S. dysenteriae, C. sporogenes and some others were also identified, such on TSA, B. marinus was the dominant species, followed by S. aureus, S. saccharolytics and P. tetradius, S. adorifera, E. ictahuri, E. gergoviae, E. coli were also identified. On Endo agar, the two soups showed a similar bacteriological pattern, in which entrobacterium such as E. gergoviae and E. coli were identified. Particularly K. subsp. rhinoscleromatis for the loach soup. On SS agar, S. ficaria and P. prevotii in the loach soup, S. ficaria and P. tetradius in the soybean paste soup were identified respectively. Bacteriological examination was also carried out for the spoiled retort pouched soup in the market, in which thirteen microorgarnisms were isolated and its pattern almost similar to that before sterilzation. They were B. pantothenticus, S. dysenteriae, C. sporogenes, P. gergoviae, E. ictaluri, S. ficaria, K. subsp. rhinoscleromatis in the loach soup and B. marinus, S. aureus, S. saccharolytics, P. tetradius, E. ictaluri, S. ficaria, S. adorifera in the soybean soup.

• 한국식품영양과학회지
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• 제28권1호
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• pp.145-152
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• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

• 대한지역사회영양학회지
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• 제14권4호
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• 한국식품영양과학회지
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• 제28권1호
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• pp.153-160
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• 1999

Storage stability of boiled and freeze dried loach and antioxidative effect of Zanthoxylum schinifolium were studied to confirm the possibility in development of instant choo o tang(Korean traditional loach soup). Packaging and storage temperature did not cause a measurable change in in vitro protein digestibility and trypsin indigestible substrate within 45 days of storage but remarkable quality changes were occurred in all samples stored after 60 days. Vacuum packaging and low temperature storage(4 oC) had some effect in retarding protein quality deterioration due to delaying polyunsaturated fatty acid oxidation. Maximum peroxide value and TBA value were reached in 15 days, and there were a slow(TBA value) and rapid reduction(POV) after peaks were reached. In contrast, increasing brown pigment development and fluorescence intensity continued until 90 days of storage. Treatment of ethanolic extracts from Zanthoxylum schinifolium prior to freeze drying could protect against lipid oxidation of freeze dried loach products.

• 동아시아식생활학회지
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• 제13권5호
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• 대한영양사협회학술지
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• 제7권4호
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• pp.385-396
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• 2001

This study was carried out to obtain the menu preferences of frequently served set menu of the staff working at Samsung Medical Center. The frequently served set menus were 72 menus including 23 Korean meals, 12 bowel of rices, 18 noodles, 10 soups, 6 fried rices, 3 western meals. The subjects of this study were 624 staffs who works at Samsung Medical Center. The results are summarized as followers : The subject group for this study was composed of 23% males and 58% females, 80% of subjects are twenties and thirties. The best preferred menu was fried food 4(boiled rice with assorted mixtures, boiled quail egg). And noodles 8(cold buckwheat noodles, fried mung-beans), noodles 2(buckwheat noodles, fried vegetable), Western meals 3(hamburg steak, steamed dumpling), noodles 18(rice-cake dumping soup, fried sweet potato with sugar syrup) were preferred by the subjects. The worst preferred menu was soups 4(loach soup, fried sea food and welsh onion). In the preference each kinds of set menus, Korean meals 3(soup to relive the hangover with pollack, grilled meat, lettuce, fruit salad, Kimchi, ice tea) was the most preferred of the Koreans meals, bowel of rice 8(omelet containing fried rice, chicken salad) of the bowel of rices, noodles 8(cold buckwheat noodles, fried mung-beans) of the noodles, soups 3(spicy beef soup, chicken salad) of the soups, fried rice 5(boiled rice with assorted mixtures, boiled quail egg). There was no significant sexual difference in the menu preferences except 7 menus. There was significant age difference in the 17 menu preference, the younger age subjects were the better like noodles.

• 동아시아식생활학회지
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• 제7권4호
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• pp.475-483
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• 1997

The main purpose of this research is to provide Information regarding the preference and intake of calcium of middle school students in the Daegu area. The results were summarized as follows: The recognition score of calcium of the subjects was male 12.85 and female 12.45, respectively. Also the preference scores of calcium source foods of the subjects were male 3.60 and female 3.49. They preferred ice cream, laver, yoghurt and steamed fish cakes in that order, but they disliked cheese and loach soup. The daily calcium intake was 483.78mg(53.8% of RDA) for males and 545.91mg (68.2% of RDA) for females.

• 한국식생활문화학회지
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• 제14권2호
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• pp.67-81
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• 1999

The present study was surveyed for the normal meal and particular folk meal in east cot area in Kyungpook province, Pohang, Youngduk, and Uljin areas. The results are as below: Most subjects for surveying were 30-40 years old and permanent residents in those areas. For the normal meal, the boiled rice was the top main dishes among 18 main dishes. The folloing upper five main dishes were boiled bean rice, boiled barley rice, boiled miscellaneous cereals rice, noodles, and Bbimbab (miced rice with cooked various vegetables and meats). Less frequent main dishes were raw fish Bbimbab and the various fish soups etc. The two upper side dishes, out of 17 surveyed ones, were kimchi and soybean paste soup. Twelve dishes(about 70%) out of 17 side dishes, the loach soup, the marinated and fermented raw fishes (fish Sikhae'), the baked mackerel, the pickled fishes, the friedsardine, the green seaweed, and the quid, etc. were made from the sea products. For the particular folk meal, about 30 kinds of the specific folk food items of this area were surveyed: Gudungchi' Sikhae', which was made with seaweed, out of the 11 kinds of fish Sikhae', raw fish(Whae') in water, Sigumjang', a salty agar, a steamed seaweed which was covered with the flour or bean power the various kinds of fish soups, the various kinds of fish stews were the particular folk side dishes in these areas. The dietary habit in these east coast areas were affected by the various sea food products, the fishes and the seaweeds, which were acquired easily through four season in these area.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.3-9
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• 1984

경남 마산시, 진해시, 창원시에 거주하고 있는 일부 유치원 아동중 단백질(蛋白質) 급원(給源) 식품(食品)을 기피(忌避)하는 103명(名)에 대(對)한 식이형성(食餌形成)과 그 요인을 조사(調査)한 결과(結果)는 다음과 같다. 1) 남여비(男女比)는 1.2 : 1로서 남아(男兒)에 다소 높게 나타나고 생활(生活)은 중류(中流)이며 어머니의 학력은 고졸(高卒), 그리고 첫째 아이가 많았고 대부분 $2{\sim}3$형제의 핵가족(核家族)이였다. 2) 단백질(蛋白質) 급원식품(給源食品) 38개중 50%이상이 기피(忌避)하는 식품(食品)은 메주콩, 꽁치, 고등어, 멸치, 조개, 굴, 된장, 명태, 북어, 납세미, 미꾸라지, 도미, 민어, 조기, 곰국, 쇠간, 돼지고기, 칼치 등 18개 식품(食品)이였고 33%이상이 먹어보지 못한 식품(食品)은 쇠간, 쇠곱창, 쇠갈비, 뱀장어. 미꾸라지 등을 들고 있었다. 3) 기피(忌避) 이유(理由)는 맛이 좋지 않아서가 43.7%로 가장 많았고 독특한 냄새가 싫어서가 29.1%를 나타내었고 어머니의 생각으로는 몸에 좋다고 억지로 먹이려한 것이 가장 큰 원인으로 (30.1%) 보고 있었고 다음이 가족이나 친구의 영향 (29.1%) 으로 보고 있었다. 4)이의 교정을 위하여 아동은 맛있고 예쁘고 골고루 해주기를 원했고 어머니들은 이에 관한 구체적인 영양교육 실시를 원하고 있었다.