• 제목/요약/키워드: milk powder

검색결과 308건 처리시간 0.026초

버섯첨가 두부의 면역활성에 미치는 영향 (The Effects of Tofu (Soybean curd) Containing Mushrooms on the Immune Activities)

  • 김종봉;이용호
    • 한국식품저장유통학회지
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    • 제18권6호
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    • pp.961-966
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    • 2011
  • 본 연구는 버섯성분을 함유한 두부의 면역조절물질로의 가치를 평가하고자 수행하였다. 표고버섯(Letino edodes)과 민자주방망이버섯(Lepista nuda)의 자실체와 균사체를 두유에 첨가하고 응고제로 $CaSO_4{\cdot}2H_2O$ 또는 젖산발효추출물을 사용하여 두부를 만들었다. 두부와 버섯성분이 함유된 두부의 영양성분을 분석하였다. Sandwich ELISA를 이용하여 비장세포 배양액에서의 IFN-${\gamma}$와 IL-4및 TNF-${\alpha}$농도를 분석하였으며, 또한 혈장과 비장세포 배양액에서 IgG1, IgG2a 및 IgE등의 농도를 측정하였다. 조단백과 조지질은 버섯성분을 함유한 두부에서 감소되었으나, 인은 유의적으로 증가하였다. IFN-${\gamma}$는 자실체나 두부를 투여한 생쥐에서 유의적으로 감소하였으며, IL-4는 표고버섯 자실체가 함유된 두부를 투여한 생쥐에서 크게 감소하였다. TNF-${\alpha}$는 표고버섯 성분을 함유한 두부를 투여한 생쥐에서 유의적으로 증가하였다. 혈장의 IgG1은 거의 모든 실험군에서 증가되었으나, IgG2a는 대조군에 비해 큰 변화가 없었다. 비장임파구 배양액에서 측정한 IgG1 와 IgG2a의 농도는 자실체나 균사체를 첨가한 두부의 대부분의 그룹들에서 현저하게 높게 나타났다. IgE의 혈장농도는 두부나 표고버섯을 투여한 생쥐에서 크게 증가하였으나 버섯 성분을 첨가한 두부 투여 생쥐그룹에서는 그 생성이 억제되었다. 이러한 결과들은 버섯 성분을 함유한 두부들이 면역활성에 영향을 준다는 것을 나타내며, 면역활성의 관점에서 두부와 표고버섯의 혼합물은 개발가치가 있는 것으로 사료된다.

Chlorella 추출물을 첨가한 Drinkable Yoghurt 제조에 따른 저장성 및 관능적 특성 (Keeping Quality and Sensory Property of Drinkable Yoghurt Added with Chlorella Extract)

  • 조은정;남은숙;박신인
    • 한국식품영양학회지
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    • 제17권2호
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    • pp.128-137
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    • 2004
  • Chlorella 추출물을 첨가한 드링크 타입 요구르트를 개발하기 위하여 chlorella추출물 분말 0.25%를 첨가하여 발효시킨 후 chlorella 추출물 액상을 농도별 (2.5%, 5.0%, 7.5%, 10.0%)로 첨가하여 제조한 드링크 타입 요구르트의 저장성과 관능적 특성을 조사하였다. Chlorella 추출물 액상 첨가 드링크 타입 요구르트를 무침가구와 함께 4$^{\circ}C$와 2$0^{\circ}C$에서 15일 동안 저장한 결과, 4$^{\circ}C$에서 pH는 pH 4.13-4.27, 적정산도는 0.66-0.75%이었고, 2$0^{\circ}C$에서는 pH는 3.53 -3.56, 적정산도는 1.30-l.37%으로 chlorella 추출물 액상 무첨가구에 비하여 큰 차이를 나타내지 않았다. 그러나 4$^{\circ}C$에서 저장하는 동안 chlorella 추출물 액상 첨가구의 pH와 적정산도는 크게 변화하지 않았으나, 2$0^{\circ}C$에서 저장하는 동안에는 젖산의 생성량이 크게 증가하여 매우 높은 산도를 나타내었다. 그리고 유산균수의 경우 4$^{\circ}C$에서는 chlorella 추출물 액상 첨가구는 8.42-8.89 log CFU/$m\ell$, 무첨가구는 8.62 log CFU/$m\ell$이었고, 2$0^{\circ}C$에서는 chlorella 추출물 액상 첨가구는 9.15-9.45 log CFU/$m\ell$, 무첨가구는 9.26 log CFU/$m\ell$이었다. 각 온도에서 chlorella 추출물 액상을 첨가한 드링크 타입 요구르트는 저장 기간 동안 chlorella 추출물 액상 무첨가구와 큰 차이 없이 유사한 균수를 유지하였으나, 2$0^{\circ}C$에서 저장하였을 때에는 4$^{\circ}C$에서 저장한 경우보다 높은 유산균수를 보였다. 그러나 chlorella 추출물 액상을 첨가한 실험구나 무첨가 대조구의 경우 저장 온도에 상관없이 15일까지 법적 유산균수(8.0 log CFU/$m\ell$ 이상)를 모두 충족하는 것으로 나타났다. 관능검사 결과 chlorella 추출물 액상 무첨가구가 색, chlorella 맛, 후미, 전체적인 기호도에 있어서 유의적인 차이를 보이며 가장 높은 평가를 받았으며, chlorella 향, 단맛, 신맛에 있어서도 비교적 우수한 평가를 받아 관능적으로 높은 기호도를 나타내었고 올리고당의 첨가량은 20% 첨가시 후미와 전체적인 기호도에서 가장 좋게 평가되었다.

Sialic Acid를 지표성분으로 하는 유청가수분해단백분말의 기능성식품 개발연구 - I. 효소분리로 7% Siailc Acid가 표준적으로 함유된 유청가수분해단백분말(7%)의 랫드를 이용한 90일 반복경구투여 독성시험 평가 연구 - (Development and Research into Functional Foods from Hydrolyzed Whey Protein Powder with Sialic Acid as Its Index Component - I. Repeated 90-day Oral Administration Toxicity Test using Rats Administered Hydrolyzed Whey Protein Powder containing Normal Concentration of Sialic Acid (7%) with Enzyme Separation Method -)

  • 노혜지;조향현;김희경
    • Journal of Dairy Science and Biotechnology
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    • 제34권2호
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    • pp.99-116
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    • 2016
  • 본 시험은 sialic acid가 7%를 함유하도록 제조한 유청가수분해단백분말제제(whey protein of hydrolysis)의 기능성 식품원료로 개발을 위한 동물안전성을 평가함에 연구목표를 두었다. GMP를 원료로 제조한 시험물질은 sialic acid 7%(v/v)와 원료인 GMP 가수분해 단백질이 93%로 구성되어 있었다(시험명: 7%-GNANA). 시험물질의 독성 유무는 한국식품의약안전청(KFDA, 2014)과 OECD(2008)의 의약품 등의 독성시험 기준에 따라 실시하였다. 평가방법으로서, 시험물질의 투여용량을 0, 1,250, 2,500 및 5,000 mg/kg/day로 하여 SPF Sprague-Dawley 계열 암수 랫드에 90일 동안 반복경구투여하였을 때 나타나는 독성 여부를 평가하였다. 평가항목으로서는 사망률, 일반증상관찰, 체중 변화, 사료 섭취량 측정, 안검사, 요검사, 혈액학적 및 혈액생화학적 검사, 부검 시 장기의 중량측정, 부검 시 육안적 검사 및 조직병리학적 검사 등을 평가하였다. 90일 반복경구투여 실험결과로서, 시험물질투여 및 관찰기간 동안 사망동물은 발생하지 않았다. 또한 일반증상, 체중 변화, 사료섭취량, 안과학적 검사, 요검사 그리고 혈액학적 및 혈액이화학적 이상 및 혈액응고검사에서 대조군 대비 특이한 변화는 관찰되지 않았다(p<0.05). 부검 및 병리조직학적 평가 결과, 암수 모두에서 시험물질-유래 중요한 변화 없이 시험물질-유래 경미한 변화(non-adverse effect)만인 5,000 mg/kg/day에서 확인되었다. Weight-based classification(독성 강도에 따른 분류)을 적용한 최종 독성평가 결과, 수컷의 경우 NOEL(No Observed Effect Level)은 5,000 mg/kg/day 그리고 암컷의 경우는 NOAEL(No Observed Adverse Effect Level)은 5,000 mg/kg/day로 최종 확인되었다. 따라서, 암수 모두에서 시험물질의 NOAEL은 투여최대용량인 5,000 mg/kg/day로 확인되었다. 결론적으로, GMP를 원료로 하여 제조한 7%-GNANA(유청가수분해단백분말)는 투여가능 최대용량에서도 독성이 없는 안전한 천연물이라는 것을 확인하였고, 의약품이나 기능성 식품으로서의 개발 가능성을 확인하였다.

WPC 및 WP 첨가가 두부 품질 및 저장성에 미치는 영향 (Effects of Added WPC and WP on the Quality and Shelf Life of Tofu)

  • 김종운;송광영;서건호;윤여창
    • Journal of Dairy Science and Biotechnology
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    • 제30권2호
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    • pp.93-109
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    • 2012
  • This study was performed to investigate the effects of added whey protein concentrates (WPC) and whey powder (WP) on the quality and shelf life of Tofu, a traditional food in Korea. Combined whey powder and whey protein concentrates were obtained at drainage after the casein was separated by using rennet enzyme or acidification of milk. We manufactured whey Tofu and evaluated its nutritional quality by testing, the general composition for yield, moisture, pH, crude protein, crude fat, carbohydrate, rheology, sensory properties, and change during storage. 1. The general compositions of WPC and WP were as follows: (a) WPC: moisture, 5.9%; crude protein, 56.2%; crude fat, 0.1%; carbohydrate, 32.6%; ash, 5.2%; and pH 5.93 and (b) WP: moisture, 3.7%; crude protein, 13.2%; crude fat, 1.6%; carbohydrate, 74.4%; ash, 7.1%; and pH, 6.65. 2. The yield of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest (265%) at $13.3g/cm^2$, but with 4% addition WP was the lowest (184%) at $22.2g/cm^2$. 3. The moisture content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL = 6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest at 79.82% ($13.3g/cm^2$), but 4% was the lowest at 75.18% ($22.2g/cm^2$). 4. The pH of Tofu was as follows: (a) in WPC, the value was WPC 6% > WPC 4% > WPC 2% > control and $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 and (b) in WP, WP 4% > WP 2% > control. 5. The ash content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, there was no difference between 2% and 4% addition. 6. The crude protein content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, there was no difference between 2% and 4% addition. 7. The crude fat content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, values decreased with increasing pressed weight. 8. The carbohydrate content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, values increased with increasing pressed weight. 9. The rheology test results of Tofu were as follows: (a) in WPC, hardness and brittleness was highest with $CaCl_2$:GDL=8:2 and 6% added WPC. Cohesiveness was highest with $CaCl_2$:GDL=6:4 and 2% added WPC. Elasticity was the highest with $CaCl_2$:GDL=7:3 and the added WPC control. (b) in WP, hardness was the highest with $22.2g/cm^2$ and added WP control. Cohesiveness was the highest with $17.8g/cm^2$ and added WP 2%. Elasticity was the highest with $17.8g/cm^2$ and added WP 4%. Brittleness was the highest with $17.8g/cm^2$ and added WP control. 10. The sensory test results of Tofu were as follows: (a) in WPC, the texture, flavor, color, and smell were the highest with $CaCl_2$:GDL=6:4 and 6% added WPC. (b) in WP, the texture was the highest in the control with $22.2g/cm^2$. Flavor and smell were the highest in WP 2% and $22.2g/cm^2$. Color was the highest in WP 2% and $17.8g/cm^2$. 11. The quality change of Tofu during storage was as follows: (a) in WPC, after 60 h, all samples began to get spoiled and their color changed, and mold began to germinate. (b) in WP, the result was similar, but the rate of spoilage was more rapid than that in the control.

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Effects of Replacing Soy Protein Concentrate with Fermented Soy Protein in Starter Diet on Growth Performance and Ileal Amino Acid Digestibility in Weaned Pigs

  • Min, B.J.;Cho, J.H.;Chen, Y.J.;Kim, H.J.;Yoo, J.S.;Wang, Q.;Kim, I.H.;Cho, W.T.;Lee, S.S.
    • Asian-Australasian Journal of Animal Sciences
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    • 제22권1호
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    • pp.99-106
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    • 2009
  • For Exp. 1, 120 ((Yorkshire${\times}$Landrace)${\times}$Duroc) weaned pigs (7.96${\pm}$0.01 kg average initial BW, 21 days weaning) were used in a 28 d-growth assay to determine the effects of replacing soy protein concentrate (SPC) with fermented soy protein (FSP) in a starter diet (d 0 to 7) on the growth performance, apparent fecal amino acid digestibility and subsequent performance in weaned pigs. Dietary treatments included: i) FSP0 (basal diet; whey-skim milk powder-SPC based diet); ii) FSP5 (replacing SPC with 5% FSP); iii) FSP10 (replacing SPC with 10% FSP). Pigs were fed the phase I diet for 7 days, and then each group was fed a common commercial diet for 21 days to determine the effect of previous diet on subsequent performance. Average daily gain (ADG) from d 5 to 7 (linear effect, p = 0.01) and d 7 to 14 (linear effect, p<0.001) were increased as FSP level increased. The pigs fed with FSP was heavier than the pigs fed with SPC at d 5 to 7 and d 7 to 14 after weaning (p<0.05). In the entire period (d 0 to 28), there were no significant differences in weight gain and final weight between SPC and FSP diets (p>0.05). Average daily feed intake (ADFI) was higher in pigs fed with the 5% FSP diet than those fed with the other diets at d 0 to 2 post-weaning (quadratic effect, p = 0.05). Also, for the entire period of phase I (d 0 to 7), pigs consumed more 5% FSP diet compared to other treatments (quadratic effect, p = 0.03). Gain/feed (G/F) was not affected by dietary SPC or FSP in phase I and subsequent periods, but G/F from d 5 to 7 after weaning was improved linearly (p = 0.04) as dietary FSP level increased. Pigs fed with 10% FSP also improved G/F compared with those fed only SPC (p<0.05). At d 7, there were linear increments in fecal dry matter (DM) (p<0.1) and nitrogen (N) (p<0.01) digestibilities as the dietary FSP level increased. The digestibilities of fecal essential and total amino acids were increased as the FSP level increased (linear effect, p<0.1). For Exp. 2, three ((Yorkshire${\times}$Landrace)${\times}$Duroc) weaned barrows (average initial BW of 7.32 kg) were surgically fitted with a simple T-cannula approximately 15 cm prior to the ileo-cecal junction. The experimental designs were 3${\times}$3 latin squares with pigs and periods as blocking criteria. Dietary treatments and composition were the same as in Exp. 1. Apparent ileal N digestibility was increased as FSP level was increased (linear effect, p<0.05). The dietary treatments (SPC and FSP) did not affect apparent ileal DM digestibility (p>0.05). Among essential amino acids, apparent digestibility of ileal arginine (Arg), lysine (Lys), methionine (Met) and phenylalanine (Phe) were improved as the FSP level increased (linear effect, p<0.1). Also, apparent ileal total essential, non-essential and total amino acid digestibilities were increased linearly (p<0.1). In conclusion, replacing SPC with fermented soy protein appeared beneficial in growth performance, N and amino acid digestibility during the early 7 days after weaning, and an equivalent effect showed on growth performance in subsequent period of 7 to 28 days after weaning.

의료용 우물형 섬광계수기를 이용한 환경 방사선 측정 (Measurement of Environmental Radiation Using Medical Scintillation Detector in Well Counter System)

  • 유광열;박연준;김민정;함은혜;윤지열;김현진;민정환;박훈희
    • 대한방사선기술학회지:방사선기술과학
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    • 제38권4호
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    • pp.337-345
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    • 2015
  • 2011년 발생한 후쿠시마 원전 사고 이후, 국민의 방사선에 대한 관심이 급속히 증가하였으며 그에 따른 방사선의 위험성에 대한 우려 또한 증대되고 있다. 따라서 본 연구에서는 일상생활 속에서 접할 수 있는 물질의 방사선 및 환경방사선을 측정하여 그 실태를 알아봄으로써, 국민의 방사선에 대한 올바른 이해를 돕고 더불어 방사선 피폭에 대한 우려를 경감하고자 하였다. 본 연구에서는 'Captus - 3000 갑상샘 섭취율 측정장치'를 이용하여 일상생활에서 쉽게 접할 수 있는 17가지 시료들을 대상으로 방사능을 측정하였으며, 측정에는 우물형 계수기를 이용하였다. 측정한 시료로는 연탄, 표고버섯, 명태, 전지분유, 알카라인 건전지, 단추형 건전지, 표토, 아스팔트, 휘발유, 솔잎, 현무암, 흑연(석탄), 고추냉이, 천일염, 담배, 맥주, 참치(캔)으로 선정하였고 각각의 시료에 대하여 토양자원, 수자원, 식품, 기타자원으로 분류하였다. 수자원으로 선정한 맥주는 식품으로 분류하였다. 또한 우물형 계수기의 감도측정을 위하여 기준선원으로 선 선원 형태의 137Cs을 이용하였다. 우물형 계수기로 137Cs 선선원의 계수값(cpm)을 측정한 후, 각각의 시료에서 얻은 계수값과 스펙트럼을 분석하였고, 식품의 경우에는 식약처의 방사능 허용기준단위인 Bq/Kg으로 환산하여 그 안전성을 판단하였다. 실험 결과, 측정한 시료들 중 유의할 만한 시료들을 집단 A로 분류하였고, 그 외에 배후 방사능과 큰 차이를 보이지 않은 시료들을 집단 B로 분류하였다. 집단 A의 경우 배후 방사능에 비해 알카라인 건전지가 7.67 %, 단추형 건전지가 4.65 %, 아스팔트가 8.03 %, 표토가 3.76 %, 연탄이 7.46% 높은 값을 보였다. 사용된 시료들 모두에서 측정된 방사능이 생활용품의 일부와, 식품의 경우에는 식약처에서 제시한 방사능 허용기준치 이내에 들어 있음을 확인하였다.

이비인후, 안, 치아 및 피부증상의 민간요법에 관한 고찰 (Study on the Herb Remedies of ENT, Eyes, Teeth and Skin Problems)

  • 조결자;강현숙
    • 동서간호학연구지
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    • 제1권1호
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    • pp.50-71
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    • 1997
  • The intention of this study is to apprehend the con. tents and methods of herb remedies that are commonly conducted when there are health-problem cases of ENT, eyes, teeth and skin. Methods of this study are divided into two stages : 1) For a period of six months from December 1994 to June 1995, some 40 persons who are believed to be well versed with herb remedies have been randomly chosen, and we made a survey on herb remedies by symptoms: and 2) we have endeavored to make their grounds evident through the studies on literatures with the focus on the basic data collected. Their results are as follows: 1) When one feels a pain in ears, such herb remedies are employed as pouring the vapor into ears, which is made by steaming Alaska pollack, or as applying or wiping with the juices of radish or the ginkgo, or' alum. Applying the radish juice is effective for sterilization and fever removal: and applying the ginkgo juice is effective for cleanliness. But, plastering alum, sesame oil or castor oil, or pouring the vapor of Alaska pollack into ears are perhaps effective but do not have any pharmacologic grounds. 2) When one bleeds at the nose, such kinds of herb remedies are applied as stimulating nose or head with cold water, pressing nose or ridge of nose, or filling up nares with mashed mugworts. In addition, they have utilized garlic or leeks. Such methods as stimulating with cold water or just pressing nose and ridge of nose is based on reasonable grounds, i.e. vasoconstriction and vascular compression ; and applying mashed garlic on the sole of foot is good for the circulation of Qui ; and the use of mugworts and leeks is based upon the pharmacological function of hemostasis. 3) When one feels a sore throat such kinds of herb remedies are employed as gargling or rinsing throat with brine, drinking hot gruel or water, or drinking the juice of mugwort, radish, ginger or Chinese quince. Gargling with brine or drinking the juice of mugwort, radish or ginger is based upon the pharmacological function of pain alleviation, fever removal, and detoxication. 4) When a boil is formed in mouth, such herb remedies are applied as spreading honey, brine or alum water, and taking gall nut, Chinese matrimony vine, lotus root, etc, for drugs. Spreading honey, brine or water that is made by infusing gallnut, Chinese matrimony vine, lotus root is based upon such functions as hematosis, astriction, antibacterial, and antiphlogistic, Alum, eggplant and licorice are said to be effective, but their pharmacological effects have no grounds. 5) When one has conjunctivitis such herb remedies are commonly applied as irrigation with brine and dropping breast milk in eyes. Moreover, such other drugs are used as plantain. shepherd's purse, and purslane, etc. The use of brine, breast milk, plantain, shepherd's purse and purslane is based upon such functions as sterilization, antiphlogistic, disinfection and pain relieving. Eriocaulon sieboldianum, bean stem, bean pod and narcissus leaves are said to be effective, but their pharmacological action have no basis. When one has a stye, such herb remedies are applied as extracting eyelashes, stimulating by a massage of middle finger, third finger or big toe, as well as sear ing with a heated bamboo comb that is fine-toothed. Other than these, plantain and nightshade's nuts are used as drugs for it. Extracting eyelashes corresponds with exclusing suppurative node and draining the stye of pus ; and the use of plantain is based upon disinfection: and nightshade's nuts are said to be effective, however, their pharmacological action has no grounds. 6) For a treatment of toothache, such herb remedies are commonly employed as rinsing mouth with brine and holding cold water or gasoline in the mouth ; and as the drugs that are believed to be effective have been Welsh onion, ginger and castor-oil, plant, etc. The use of Welsh onion is based upon pain killing, antiinflammatory actions, and the use of ginger is based upon detoxication and disinfection ; and seeds of castor-oil plants are said to be effective, but they have no pharmacological basis. 7) When one has hives, such herb remedies are commonly applied as rubbing burned straw in affected parts, exposing to its smoke, rubbing with salt, sweeping down with a broom, and spreading and drinking boiled water of trifoliate orange. The use of cassia tora seeds, walnut, aloe and radish is said to be effective. The use of cassia tor a seeds has the functions of intestinal order, anti-paralysis, etc. The use of walnut has resulted in an increase of blood by invigorating spirits ; and the use of aloe is based upon disinfection, antibiotic, anti-salt, antihistamine and detoxication action. But, the effects of radish juice and straw's smoke have no pharmacological grounds. 8) When one gets a boil, such herb remedies are commonly used as applying a plaster, paste of flour mixed with yolk, soy sauce or honey, as well as spreading pounded elm tree. Other remedies that have been said to be effective are ; heating with mugwort, brine, wild rocambole, aloe, onion, squid's bone, etc. The use of mugwort is based upon pain killing, astringent antiinflammatory and tranquility. Wild rocambole is based upon the generation and maintenance functions of cell-joining textures ; elm tree upon antiphlogistic ; aloe upon fever removal and antiphlogistic ; onion on pain killing, fever removal, antiphlogistic and tranquility ; squid's bone on astriction: and brine or vinegar on sterilization. Pine resin and gardenia seed are said to be effective, but they have no pharmacological basis. 9) When one cuts his skin, such herb remedies are commonly employed as spreading mugwort's juice or squid's bone powder, or pressing the wounds. In addition, kalopanax, onion and fine soil are employed. The use of mugwort, kalopanax and squid's bone is based upon such functions as hemostasis, sedation, pain killing, antibacterial ; and fine soil is said to be effective, but it has no pharmacological basis. 10) When one suffers from whitlow, such herb remedies are commonly utilized as heating with boiled soy sauce, spreading soybean paste, or dipping into eggs, etc. Other drugs that have been employed are onion root, brine, eggplant, potato, loach, etc. The use of onion is based upon pain killing and antiphlogistic functions ; and that of brine upon antiphlogistic function. The use of soy sauce or soybean paste, fomentation, eggplant, potato and loach is said to be effective, but it has no pharmacblogic ground. 11) For the treatment of frostbite, such herb remedies are commonly used as dipping the affected part into frozen soybean sack, using boiled water of eggplant stem, garlic caulis, onion, hot pepper, caulis. Onion is based upon antiphlogistic and tranquility actions garlic upon disintection, metabolic exacerbation, tonic and aphrodisiac actions and the use of eggplant and hot pepper is based upon help blood circulation, dissolution and excretion of waste matters in vein. 12) For the treatment of burn, such herb remedies or drugs are commonly used as cleansing with Korean gin, spreading eggs, cleansing with cold water and soap water ; and as brine, cactus, moss, soybean paste, oil, etc. The cleansing with Korean gin, cold water, soap water, brine, vinegar is based upon cleaning and sterilizing functions ; and the use of cucumber is based upon nu. trition provision, and strengthening of resisting power by adjustment of metabolism. The use of potato, cactus, moss, oil and eggs is said to be effective, but their phamacological functions are not clarified. In view of the above results, we can realize that the drugs that have been employed in herb remedies are quite diverse. However, in regard to majority of herb remedies that have been employed by symptoms, the pharmacological functions of their drugs have not been clarified, and they are merely known as effective. Furthermore, they have not been recorded in the literature as yet ; and we confirm that there have been many herb remedies that were executed without the proper knowlege of their effects. It is now our view that the results of this survey may be utilized for consulting data in regard to the use of herb remedies.

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조선시대 밥류의 종류와 조리방법에 대한 문헌적 고찰(1400년대${\sim}1900$년대까지) (The Literary Investigation On Types and Cooking Method of Bap (Boiled Rice) During Joseon Dynasty($1400's{\sim}1900's$))

  • 복혜자
    • 한국식생활문화학회지
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    • 제22권6호
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    • pp.721-741
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    • 2007
  • 조선시대 (1400년대부터${\sim}$1900년대)까지 고조리서와 고문헌 50권을 위주로 밥류를 분류하여 그 종류와, 사용된 식품재료, 조리방법을 분석 고찰한 결과 전체적인 내용의 요약은 다음과 같다. 1. 밥류의 종류 밥의 종류로는 쌀만으로 조리한 밥이 1종, 찹쌀로 조리한 제밥이 1종류, 잡곡류와 견과류 등을 섞어 조리한 목맥반(메밀밥), 소맥반(밀밥), 조밥, 기장밥, 율무밥, 현미밥, 보리밥, 잡곡밥, 팥물밥, 팥밥, 콩밥, 별밥, 밤밥 등이 13종류이었다. 야채류와 꽃, 과일류 등과 약초, 한약재료를 함께 섞어 조리한 밥은 청전반, 오반, 복숭아밥, 검은색밥, 황국감초밥, 연근밥, 옥정밥, 고구마밥, 두부밥, 삼씨밥, 도라지밥, 감자밥, 송이밥, 죽실밥 등 12종류 이었다. 조류, 육류, 어패류, 우유를 재료로 섞어 한그릇용으로 조리한 밥은 황탕, 개장국밥, 장국밥, 굴밥, 김치밥, 추사반, 비빔밥 등 7종류로 분석한 밥의 종류는 총 34종류이었다. 2) 조선시대 밥류의 취급율 변화추이 밥류 취급율은 1500년대 18.5%(17종)으로 가장 높았고, 1600년대 9.7%(11종), 1700년대 6.6%(4종)으로 급격히 감소하다가 1800년대 18.5%(17종), 1900년대 15.4%(16종)으로 다소 증가하였다. 2. 밥류에 사용된 식품재료 밥류에 사용된 식품재료로 잡곡류는 23종류, 견과류는 5종류, 육류는 11종류가 사용되었고 생선류는 6종류, 채소류는 35종류이며 과일류는 2종류로 배와 복숭아를 사용하였다. 밥이기 때문인지 마늘은 사용되지 않았다. 3. 밥류의 조리방법 쌀밥은 물을 먼저 펄펄 끓인 후 쌀을 넣어 조리하였고, 잡곡류는 낱알이 큰 것을 부수거나 물에 침지하였으며, 견과류, 서류, 구근류, 과일 등도 잘게 썰어 사용하였다. 치료식으로 한약재료는 물에 우리거나 삶았고, 육류는 푹삶아 육수에 밥을 하였다. 비빔밥은 되게 밥을 조리하여 나물과 밥을 일부 비빈후에 웃기로 얹었다. (1) 쌀밥은 물을 먼저 끓이다 쌀을 넣고 펄펄 끓여 된밥으로 조리하였다. 육수에 쌀을 넣고 밥을 조리하기도 하였으며, 찰밥은 제사밥으로 시루에 조리하였다. (2) 잡곡밥은 메밀, 보리, 율무 등을 사용하여 물에 곡식알이 큰것(콩)부터 미리 담가 삶거나 잘게 부숴 조리하였다. 팥등은 미리 삶거나 두쪽으로 조개 솥밑바닥에 깔았으며 대추나 밤은 세쪽으로 자른 후 물을 많이 붓고 기타재료를 섞어 밥을 하였다. 3) 국밥등은 말린국화 황국을 우려내 쌀을 넣고 밥을 조리하였으며, 국밥은 고기류와 뼈등을 푹삶아 육수에 밥을 말아 고기와 나물로 웃기를 얹었다. 굴밥등은 밥이 반쯤 익으면 재료를 미리 볶거나 씻어 넣고 조리하였다. 4) 비빔밥은 먼저 쌀로 밥을 되직하게 조리한 후 나물을 미리 밥과 슬쩍 비비다가 밥위에 나물과 웃기, 고명을 얹고 고추가루를 뿌렸다. 5) 남촉잎 등은 삶아 냉각후 쌀로 밥을 조리하였으며, 남촉줄기와 잎은 찧어 즙내 쌀로 밥을 조리하였다. 복숭아 연근 고구마는 잘게 썰어 쌀이 반쯤 익으면 함께 넣고 도라지는 물에 우려 푹 삶았고, 감자, 송이 등은 잘게 썰어 쌀과 함께 밥을 조리하였다. 4. 약선 음식조리방법 약선음식의 재료는 평상시 식생활에 사용되고 있던 식품들의 기능성분과 약이성을 이용하여 만성적인 질병과 급성적인 복통 설사 등에 재료의 전처리를 통해 죽으로 많이 이용하였다. 특히 곡류 등은 갈아 수비하여 이용하였으며, 동물성식품재료를 이용 할 때에는 재료를 만화(중간불)로 오랫동안 끓여 된장이나 향신료 등을 함께 사용해 먹기에 수월하게 조리하였으며, 한약재료인 약초류 등을 이용하였는데 오랫동안 푹 삶아 그물에 곡류 등을 넣어 죽이나 밥으로 조리하였으며 면으로도 조리하였다. 이상과 같이 조선시대 주식류의 종류 및 조리방법에 대한 문헌적 고찰을 분석한 결과로 조선시대로부터 현재까지 주식류의 변천과정을 파악할 수 있었으며 새롭게 문헌으로라도 복원된 전통음식인 주식류의 음식을 국민들이 식생활에 응용하여 건강에 도움이 되길 바란다. 또한 후속연구로서 이러한 문헌의 고찰과 분석 결과를 토대로 하여 더 깊이 있는 연구로 학문 발전을 기대한다. 산업현장에서는 과학적인 실험과 표준화된 메뉴개발을 통하여 전통음식을 상품으로 개발하여 국민건강에 도움을 주며, 전통음식문화를 세계화하는데 자료로 활용되어 경제발전에 기여할 수 있기를 기대한다.