• 환경생물
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• 제25권1호
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• pp.8-15
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• 2007

본 연구는 금개구리(Rana plancyi chosenica)유생의 성장에 효율적인 먹이를 개발하기 위하여, 서로 다른 네가지 형의 먹이를 공급하고 그에 따른 성장을 비교한 것이다. 금개구리 유생에게 식물성 먹이를 공급한 군과 식물성과 동물성 배합 먹이를 공급한 실험군이 습지에서 수거한 유기물과 식물성 먹이 만을 공급한 대조군보다 더 빠른 성장을 보였다. 나아가, 식물성과 동물성 먹이를 혼합하여 공급한 먹이군이 순수하게 식물성 먹이 만을 공급한 실험군보다 더 높은 성장을 보였다. 식물성먹이에 동물성 먹이로서 열대어 사료를 혼합하여 공급한 실험군의 유생들이 대조군이나, 식물성 먹이 실험군, 식물성에 뱀장어 사료를 혼합하여 공급한 실험군 모두에 비하여 빠른 시간 안에 변태에 이르렀다. 이러한 결과는 식물성 먹이와 동물성 먹이를 적절하게 배합한 먹이가 금개구리 유생의 빠른 성장과 변태에 가장 효율적이라는 것을 나타낸다.

• 한국포장학회지
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• 제5권1호
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• pp.1-5
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• 1999

식품의 선도가 될 수 있는대로 오래 유지되도록 하여 소비자들에게 보다 신선한 식품이 공급되도록 하는 것은 매우 중요한 일중의 하나이다. 지금까지는 식품의 선도가 유지되도록 하기 위한 방편으로서 식품보존용기에 사람에게 유해한 방부제를 첨부하거나 분위기를 제어하는 방법, 혹은 식품의 표면을 특수처리하는 방법 등이 활용되어 왔다. 그러나 이러한 방법들은 모두 나름대로의 장단점을 안고 있다. 본 연구에서는 식품보존방법에 대해 새로운 개념을 도입하여 다른 이물질을 식품 보관용 필름에 혼입하지 않고도 식품자체의 선도가 유지되도록 하는 기술을 개발하고자 하였다. 기술의 요체는 식품이 오래 선도를 유지할 수 있도록 하는 정보를 물에 각인한 다음에 이를 식품 보관용 필름에 전사하여 그러한 기능을 갖도록 한 것으로서 일종의 기능성 필름이라고 할 수 있다. 이러한 개념에 입각한 기술의 실용화 가능성을 검토하기 위하여 실험을 수행한 결과 선도유지 기능이 우수한 것으로 나타났다. 앞으로 이러한 기술이 보다 더 다듬어지고 그 작용기전이 밝혀진다면 더욱 우수한 제품이 개발될 가능성이 높다고 하겠다.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.363-368
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• 2007

Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.

• Nutrition Research and Practice
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• 제6권5호
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• pp.381-388
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• 2012

The objective of this study was to determine protein quality and hematological properties of infant diets formulated from local food materials. The food materials were obtained locally, fermented, and milled into flour. The flours were mixed as 70% popcorn and 30% African locust bean (FPA), 70% popcorn and 30% bambara groundnut (FPB), and 70% popcorn, 20% bambara groundnut, and 10% African locust bean (FPAB). Proximate analysis, protein quality, hematological properties, and anthropometric measurements of the animals fed with the formulations were investigated. The protein contents of the formulated diets were significantly higher than that of Cerelac (a commercial preparation) ($15.75{\pm}0.01g$/100 g) and ogi (traditional complementary food) ($6.52{\pm}0.31g$/100 g). The energy value of FPAB ($464.94{\pm}1.22\;kcal$) was higher than those of FPA ($441.41{\pm}3.05\;kcal$) and FPB ($441.48{\pm}3.05\;kcal$). The biological value (BV) of FPAB (60.20%) was the highest followed by FPB (44.24%) and FPA (41.15%); however, BV of the diets was higher than that of ogi (10.03%) but lower than that of Cerelac (70.43%). Net protein utilization (NPU) of the formulations was 41.16-60.20%, whereas true protein digestibility was 41.05-60.05%. Metabolizable energy (232.98 kcal) and digestible energy (83.69 kcal) of FPAB were the highest, whereas that of FPA had the lowest values. The protein digestibility values corrected for amino acid score of the diets (0.22-0.44) were lower than that of Cerelac (0.52), but higher than that of ogi (0.21). The growth patterns and hematological properties (packed cell volume, red blood cells, hemoglobin, mean corpuscular hemoglobin concentration, mean corpuscular hemoglobin, and mean corpuscular volume) of the formulated diets were higher than those of ogi, but lower than those of Cerelac. In conclusion, we established that the FPAB food sample was rated best in terms of protein quality over the other formulated diets. Therefore, a FPAB blend may be used as a substitute for ogi.

• 대한지역사회영양학회지
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• 제2권4호
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• pp.578-592
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• 1997

The use of semiquantitative food frequency questionnaires to estimate dietary intake has become widespread in nutritional epidemiologic studies. It had been suggested that knowledge about a person's usual portion size of each meal in addition to consumption frequency will improve the accuracy of this method. This study was performed to investigate the dietary intake status(nutrient, food, and dish intake) and one portion size of commonly consumed food and dishes to develop a semiquantitative food frequency questionnaire that will be used to expore the relationship between the incidence of cardiovascular disease and diet in Korean women after menopause. Intake of food or dish in 123 elderly women were measured by 3-day food records in March to May, 1996. The results obtained in this study were summarized as follow : 1) Calcium, vitamin A, and vitamin E intakes were less adequate than Recommended dietary allowances(RDA). 2) The subjects who consumed more than 20% of the energy from fat were 35% and the subjects consumed dietary cholesterol more than 300mg were 18$\%$. 3) The most frequently consumed foods or dishes by the subjects were Korean cabbage kimchi〉cooked rice, well-milled〉laver〉apple〉strawberry〉mixed rice〉soybean soup. 4) The major dish groups which contributed to most daily nutrient intakes were cooked rice, Korean cabbage kimchi, soybean soup because of large amount and high frequency of intake although they do not contain large amount of most nutrients. 5) One portion size of commomly consumed foods and dishes in elderly women was different from one portion size suggested in the Korean nutrition society. This study provides information for the design of data-based semiquantitative food frequency questionnaire. for Korean elderly women. In addition, they may be useful to health care planners or nutrition educators. (Korean J Community Nutrition 2(4) : 578-592, 1997)

• 한국식생활문화학회지
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• 제19권2호
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• pp.223-238
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• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• Journal of Microbiology and Biotechnology
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• 제32권10호
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• pp.1315-1324
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• 2022

Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2-phenylethanol, and the most represented terpene was β-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages.

• 한국식생활문화학회지
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• 제23권2호
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• pp.204-213
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• 2008

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.

• 한국식생활문화학회지
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• 제5권2호
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• pp.193-205
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• 1990

It is not known that when and by whom 'The Lee's UmsikBup' was written. This cookbook is written purely in Korean and has not been published yet. There is another book named 'UmsikBup' in the cookbooks of the Chosun Dynasty and there are many books with similar names. So this book is tentatively named 'The Lee's UmsikBup'. This book comprises fifty three items, among which there are fifteen items of rice alcoholics, three items of Gook-Su (noodles), sixteen items of side dishes, seventeen items of Tuck (rice cakes) and Guaja(kookies), and two items of fruit punch and tea. Three items were illegible because the lines were erased or the letters were not clear. The cereals needed for making rice alcoholics were sixty four percent regular rice and thirty six percent sticky rice. As for the processes, the process using Jee-ae-bop took up fifty five percent. As for side dishes, pheasants, which are seldom used for food these days, were then popular for food. And the entrails of domestic animals were much used for food. Seeing that red pepper paste mixed with vinegar was used for steamed breams (Jim) and that red pepper was used for Yeolgooja Tang, we can estimate that this book was written after red pepper was introduced. Inferring that Chohong Chang (red pepper paste mixed with vinegar and honey) is found Jinchan Ye Que, we can estimate this book was written in the late 1800's. The cereals used for making rice cakes were ninety two percent sticky rice and eight percent regular rice. Sticky rice was much more used and pepper was used for making Tuck (rice cakes) as Hun Chal Byung, So Ham Byung and Dootum Tuck. The analysis of the terms used in this book revealed that 117 items were used for cooking processes. And it also showed us that there were six kinds of cutting and thirteen kinds of heating procedure. The shapes and sizes of foods were revealed on the basis of real things. The measuring units are hard to revive since the measurements were taken by the container then in use. Thirty four kinds of containers and cookers, twenty more of which are now in use, were used for preparing foods. The use of ‘twigs stretched for the east’ had no scientific base but said something of Korean folkways at that time.

• Journal of Nutrition and Health
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• 제45권3호
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• pp.264-273
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• 2012

This study analyzes the food frequency for the elderly regarding different family types and finds the factors for nutritional risk, offers a basic reference for providing nutritional support for them. The study referred to the dietary behavioral survey data of 3,680 elderly people (1652 male and 2028 female) from 21 regions in the northern Kyeonggi province. The data was collected through the method of one-to-one interviews and was a part of the Community Health Survey for 2008 by the Korea Centers for Disease Control and Prevention (KCDC). We classified family types as a household for elderly people living alone, a household of elderly people with a spouse, a household of the elderly with unmarried children and a household of the elderly with married children, and as for intakes of foods, the frequencies of taking fruits, vegetables, kimchi, rice with mixed cereals, meat, fish, bean tofu soymilk, milk and dairy products, as well as sweet beverages are calculated on a daily basis and skipped meals are calculated on a weekly basis. Elderly women showed lower income, lower education level, higher unemployment rates, and a higher rate of government healthcare subsidies than elderly men. Elderly women tend to live alone and with their children while elderly men tend to live with their spouse. In both males and females, the intake of fruits and vegetables were the least in the elderly living alone, while the elderly with married children ate the most. In both males and females, the household of the elderly living alone ate significantly less amounts of Kimchi than other family types. Elderly people living alone tended to have significantly less meat and fish, especially women. In the case of rice with mixed cereals, the elderly men living alone and the elderly men with unmarried children ate significantly less amounts than the elderly men living with a spouse. The elderly men living alone took significantly less milk and dairy products than the elderly men with unmarried children while the elderly women living with a spouse took significantly less milk and dairy products than the elderly women with married children. With regards to the frequency of meal-skipping, the elderly living alone had the highest frequency for skipping meals. From this result, having various foods is difficult for the elderly living alone. Furthermore, the elderly living with unmarried children demonstrated a low quality of dietary life compared to those of married children. Hence, it can be concluded that social support is important in order for the elderly to have a balanced diet.