• 제목/요약/키워드: mixed foods

검색결과 240건 처리시간 0.03초

중앙아시아에 거주하는 고려인의 주생활에 관한 연구 -카자흐스탄을 중심으로- (A Study on the Dwellings of Korean Diaspora of Kazakhstan in Central Asia)

  • 이영심;조재순;이상해;정재국
    • 대한가정학회지
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    • 제42권8호
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    • pp.95-112
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    • 2004
  • Most of the Korean Diaspora who lived in Yunhaeju moved to Central Asia in 1937 following the deportation policy of Russia. The Korean Diaspora has maintained the traditional way of living for 140 years without a deep relationship with Korea. This study examined the dwellings of the Korean Diaspora of Kazakhstan in Central Asia through visiting their houses and conducting interviews. The results of the research were as follows. 1) The houses of the Korean Diaspora in Kazakhstan in early times consisted of Jungjigan which has Gudle and one bedroom. Gudle is the most traditional element of the Korean Diaspora's house and it is generally used as a place to gather family members. 2) The Korean Diaspora's houses in Kazakhstan were basically built according to Russian style but with a slightly different way of living inside. 3) The changing process of planning and building code of apartments in Kazakhstan is similar to that in Russia and other CIS nations. 4) Korean's food style is one mixed with Korean, Russian and Central Asian foods and Kimchi and Jang(bean paste) are the essential elements for most Koreans. 5) Koreans are very active to develop a relationship with Kazaks, Uighurs, and Russians and this enables the exchange of their culture eventually. This study is the first step to supply basic information for study of the Korean Diaspora in Central Asia and deeper research is necessary with a wide range in Russia.

마우스 골수 유래 수지상세포의 성숙과 사이토카인 생산에 대한 젓갈 분리균의 효과 연구 (Bacterial strains isolated from Jeotgal (salted seafood) induce maturation and cytokine production in mouse bone marrow-derived dendritic cells)

  • 문선영;박은진;주홍구
    • 대한수의학회지
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    • 제54권3호
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    • pp.139-146
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    • 2014
  • Jeotgal (salted seafood) has been one of major fermented foods in Korea for long time. Although there are many studies about Jeotgal in various aspects of food, its immunological importance on hosts has not been elucidated yet. In this study, we investigated if several bacteria isolated from Jeotgal may modulate the function of dendritic cells (DCs), powerful antigen-presenting cells equipped with special immunological capabilities. 4 Jeotgal bacteria were selected as representatives and used for experiments. To treat viable DCs, those bacteria were killed at $60^{\circ}C$ for 30 min. The viability of DCs treated with Jeotgal bacteria was verified and two isolates significantly induced high production of interleukin-12, a representative cell-mediated cytokine of DCs. Surface activation and maturation markers (MHC class II, CD40, CD86) of DCs were analyzed by flow cytometer. In addition, the treated DCs showed significantly high lymphocyte stimulatory capability compared to control DCs based on allogeneic mixed lymphocyte reactions. These observations suggest that Jeotgal isolates can function as immunostimulating bacteria in hosts, like Lactobacillus. Taken together, these experimental evidences may broaden the use of Jeotgal isolates in immunological fields in addition to as a fermented food.

전주지역 중.노년의 식품섬취빈도에 영향을 미치는 요인 (A Study on the Factors Influencing Food Consumption by Food Frequency Questionnaire far the Middle Aged and Elderly Living in the Chonju Area)

  • 이미숙;우미경
    • 대한지역사회영양학회지
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    • 제6권5호
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    • pp.789-797
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    • 2001
  • This study was conducted to find the differences in food consumption frequency of the middle aged(male 20, female 50) and the elderly(male 15, female 15) living in Chonju in December, 1998 according to food habits, smoking, alcohol drinking and exercising habit, health status, and the levels of nutrition knowledge and attitude store. The foods frequently consumed among the subjects were kimchi(15.4/week), mixed rice(11.5/week), rice(7.6/week), vegetables in soup, jjigae and jorim(5.0/week), mandarins and oranges(5.e/week), and seasoned laver(4.3/week). There were several factors influencing food consumption patterns. These were age, regularity of meal times, the status of smoking, alcohol drinking and exercising, and the level of nutrition attitude. The elderly ate cooked rice more frequently, while the middle aged ate fish, especially blue fishes more frequently. The middle aged who had breakfast regularly ate milk and milk products, legumes and fruits frequently. Those who smoked seemed to eat less cereals and starches and fats, while those who didn't smoke ate more sugars. The alcohol drinking group also ate less fats and the exorcising group ate almost all of food groups frequently. The status of health showed to be related with food consumption patterns. The normal group in hemoglobin ate eggs more frequently than the anemia group and the high risk group in blood pressure ate almost all of food groups more frequently. The high level group for nutrition attitude score chose vegetables, fruits, and milk and milk products more frequently than the other groups. On the other hand, low level group for nutrition attitude score was apt to eat ramyun, ham-sausage, and carbonated beverages more frequently. Therefore, nutrition education to improve the food habits find to change nutrition attitude is necessary to promote health status anti mole attention should be taken to the high risk group in blood pressure to guide proper food and nutrition intakes.

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광주와 전라남도의 음식문화 연구 (I) - 일상식 - (Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday -)

  • 김경애;정난희;전은례
    • 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.

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Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

  • Hemung, Bung-Orn;Chin, Koo Bok
    • 한국축산식품학회지
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    • 제34권3호
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    • pp.307-315
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    • 2014
  • pH adjustment would be of advantage in improving the water holding capacity of muscle proteins. The objective of this study was to evaluate the addition of fish sarcoplasmic protein (SP) solution, which was adjusted to pH 3.0 or 12.0, neutralized to pH 7.0, and lyophilized to obtain the acid- and alkaline-treated SP samples, on the functional properties of the chicken myofibrillar protein induced by microbial transglutaminase (MTG). The solubility of alkaline-treated SP was higher than that of the acid counterpart; however, those values of the two pH-treated samples were lower than that of normal SP (p<0.05). All SP solutions were mixed with myofibrillar proteins (MP) extracted from chicken breast, and incubated with MTG. The shear stresses of MP with acid- and alkaline-treated SP were higher than that of normal SP. The thermal stability of MP mixture reduced upon adding SP, regardless of the pH treatment. The breaking force of MP gels with acid-treated SP increased more than those of alkaline-treated SP, while normal SP showed the highest value. The MP gel lightness increased, but cooking loss reduced, with the addition of SP. Smooth microstructure of the gel surface was observed. These results indicated that adjusting the pH of SP improved the water holding capacity of chicken myofibrillar proteins induced by MTG.

흑마늘 추출액의 첨가 농도에 따른 간장의 품질특성 및 항산화 활성 (Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract)

  • 최명효;강재란;강민정;심혜진;이창권;김경민;김동규;신정혜
    • 한국식품조리과학회지
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    • 제32권2호
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    • pp.188-196
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    • 2016
  • Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

Comparison of Saponin Content and Antioxidant Effect depending on the Processing Method of Codonopsis lanceolata

  • Kim, Eun Young;Jeon, Jeong Wook;Hyun, Kyung-Yae
    • 대한의생명과학회지
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    • 제27권4호
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    • pp.291-297
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    • 2021
  • Codonopsis lanceolata, called deodeok in Korean, has been verified for various effects, including anti-aging and anti-inflammatory effects and insomnia improvement, and is one of the healthy foods that Koreans enjoy eating. In this study, the saponin content, lansemaside A content, and total saponin content of deodeok were analyzed using high-pressure sterilization and solid fermentation by mixed lactic acid bacteria. The antioxidant effect was compared to determine improved processing methods of deodeok. The lansemaside A content of deodeok samples depending on the preprocessing methods was analyzed: 2,594.10 mg/kg for dried deodeok, 2,100.93 mg/kg for steamed deodeok, and 1,151.31mg/kg for fermented deodeok. The total saponin content was found to be 7,209 mg/kg for dried deodeok and 8,605 mg/kg for steamed deodeok, showing a high saponin content. The total polyphenol content was highest for dried deodeok, steamed deodeok, and fermented deodeok. As for the antioxidant effect, it was analyzed that the effect of dried deodeok was the highest, followed by steamed deodeok and fermented deodeok; Dried deodeok had the highest value in total polyphenol content, not in total saponin content, which is considered to have a positive influence on its antioxidant effect. The content of lansemaside A was the highest for dried deodeok. When fermented deodeok is consumed, more beneficial effects on health can be expected by ingesting it with lactic acid bacteria cultured using saponins and polyphenols. Therefore, this study suggests the possibility of manufacturing products suitable for the needs of consumers, such as the flavor of deodeok, according to the processing methods.

수유 방법에 따른 빈혈의 빈도 및 이유식이에 대한 조사 (A study on the incidence of anemia according to feeding patterns and the status of weaning diet)

  • 김현지;신미용;김성신;박재옥;김창휘
    • Clinical and Experimental Pediatrics
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    • 제52권8호
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    • pp.875-880
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    • 2009
  • 목 적 : 모유만으로 생후 6개월까지는 철분 섭취가 충분하지만, 생후 6개월 이후에 이유식으로 철분을 보충하지 않고 모유 수유만 지속하는 경우에는 빈혈이 초래되기 쉽다. 본 연구에서는 영아에서 수유 방법 및 이유식 실태를 조사하여 빈혈과의 연관성을 알아보고자 하였다. 방 법 : 급성 질환으로 입원 치료받은 9개월에서 24개월 소아 171명을 대상으로 하였다. 수유 방법과 이유식에 대해서는 부모에게 설문지를 통해 조사하였고 빈혈은 혈색소 11 g/dL 미만으로 진단하였다. 결 과 : 빈혈의 발생률은 모유 수유아는 33.8% (23/68), 혼합 수유아가 17.7% (11/62), 분유 수유아 12.1% (5/41)로, 모유 수유아에서 현저히 많이 발생하였다. 빈혈이 없는 모유 수유아의 경우 71.1%의 보호자가 아이가 이유식을 잘 먹고 있다고 답하였으며 46.6%가 이유식이 충분하다고 답하였다. 빈혈이 있는 모유 수유아의 경우에도 60.8%의 보호자가 아이가 이유식을 잘 먹고 있다고 하였으며 52.1%가 이유식이 충분하다고 답하여 빈혈이 없는 경우와 비교해 차이를 보이지 않았다. 이유식 시작 시기는 빈혈이 없는 모유 수유아는 66.6% (30/45)에서, 빈혈이 있는 모유 수유아는 78.2% (18/23)에서 생후 6개월 이내에 이유식을 시작하였다. 혼합 수유아는 69.3% (43/62)에서, 분유 수유아는 63.4 % (26/41)에서 생후 6개월 이내에 이유식을 시작하였다. 결 론 : 모유 수유아에서 혼합 수유아와 분유 수유아에 비해 빈혈의 빈도가 유의하게 높았다. 모유 수유아의 경우 빈혈이 있는데도 불구하고 보호자가 이유식이 충분하다고 인식하고 있는 경우가 많았다. 따라서 모유 수유아에서 빈혈을 예방하기 위해서는 영아기 철분 섭취의 중요성과 충분한 철분 섭취를 위한 제대로 된 이유식에 대한 보호자 교육이 필요할 것으로 사료된다.

서울, 경남지역 승가(僧家)의 식생활(食生活)에 관한 조사연구 -I. 식이패턴과 특별식 중심으로- (A study on eating habits of the Buddhist Priesthood in Seoul and Kyongnam -I. Dietary pattern and special food-)

  • 조은자;박선희
    • 한국식생활문화학회지
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    • 제9권2호
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    • pp.111-118
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    • 1994
  • 1. 식사패턴 (1) 일상식 승가의 식사첫수는 일일삼식(一日三食)의 규칙적인 식사로 대용식은 거의 없었고, 소수의 사찰에서는 흰죽, 과일, 미싯가루, 조과, 찜, 우유등을 사용하기도 하였으며, 병인식으로 칠일약(七日藥)이 아닌 주로 흰죽 종류가 이용되었다. 사찰에 늘 상비하고 있는 양념류는 간장, 된장, 깨소금, 참기름, 식용유등을 필수로 하였고, 제피가루, 고추가루, 산초, 인공조미료 등을 일부 상비하고 있었다. (2) 접대식 스님과 일반손님의 접대식으로는 반상(飯床)차림이 가장 일반적이었고, 그외에 다과, 떡, 국수등으로 접대하였으며, 대소 행사시 내객을 위한 음식으로는 비빔밥, 찰밥, 오곡밥, 약밥, 떡국, 콩국수등 단체급식하기 쉬운 음식이었다. (3) 행사식 사찰의 대소 행사식은 육류사용이 제한되는 외에는 대체로 일반세시식과 같았으며, 일반세속과 다른 점은 산채비빔밥과 음료로서 송차가 준비되는 것이었다. 불전공양식(佛前供養食)은 대부분이 오공양(五供養)으로 하였으며 제사음식은 밥, 탕국, 나물, 전, 떡, 과일, 과자등 일반 세속의 제사음식과 같이 하는 경우가 많았다. 2. 특별식 떡류는 찌는 떡, 치는 떡, 빚는 떡, 지지는 떡의 4종류중 사용빈도로서는 치는 떡이 가장 많았으며, 찌는 떡으로서는 팥시루떡이 가장 많이 이용되었다. 고물과 속으로 사용되는 부재료로서는 팥, 녹두, 콩이 많았으며, 쑥이 배합된 떡도 있었다. 조과류로서는 약과, 강정(산자), 다식, 정과, 양갱등으로 종류가 매우 다양하였다. 음청류로는 농후음료류, 엽차류, 냉음청류, 약이복식류와 유(乳) 및 유(乳)제품류로 분류하였고, 조과류와 함께 다양하게 사용되었으며, 솔잎차와 같은 약한 알콜성음료도 이용되어 여름철에는 약수에 간장이나 죽염을 타서 사찰에 오신 손님을 접대하기도 하였다. 3. 저장식품 승가의 저장식품으로는 장아찌류에는 산채가, 김치류에는 엽경채류가, 말림류에는 산채류가, 부각류에는 산채와 해조류가 많이 사용되었고, 묵말림과 같은 특이한 저장식품이 많이 사용되었다.

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2010년 국민건강영양조사(제5기 1차년도) 자료를 이용한 노인들의 식품섭취 패턴 분석 (An Analysis of Food Consumption Patterns of the Elderly from the Korea National Health and Nutrition Examination Survey (KNHANES Ⅴ-1))

  • 김은미;최미경
    • 한국식품영양과학회지
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    • 제42권5호
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    • pp.818-827
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    • 2013
  • 본 연구에서는 전국규모의 표본인 국민건강영양조사 제5기 1차년도(2010) 자료를 이용하여 만 65세 이상 노인들을 대상으로 식품섭취 패턴을 파악하고, 그에 영향을 미치는 요인을 분석하여 노인 식생활 지도와 건강 개선을 위한 기초 자료를 제공하고자 하였고 세부적인 연구결과는 다음과 같다. 노인들의 식품섭취 빈도를 이용하여 요인분석과 신뢰도 분석을 실시한 결과 7개의 요인이 선정되었으며, '과일류', '한식류', '인스턴트 식품류', '주류', '탄수화물 간식류', '채소류', '두류 및 잡곡류'로 명명하였다. 식품군별 섭취빈도에 따라 군집분석을 실시한 결과 4개의 군집이 추출되었고, 모든 식품군의 섭취빈도에 있어 유의적인 차이가 나타났다(각 식품군 p<0.001). 군집 4는 전체 식품군(과일류, 한식류, 인스턴트 식품류, 주류, 탄수화물 간식류, 채소류)의 섭취빈도가 높고, 군집 3은 전반적으로 식품군별 섭취 빈도는 높은 경향이었으나 주류의 섭취 빈도가 집단 4개 중에서 가장 낮고 두류 및 잡곡류의 섭취 빈도는 군집 4보다 높게 나타났다. 군집 2는 전체 식품섭취 빈도가 낮은 편이지만, 주류의 섭취빈도는 높게 나타났고, 군집 1은 두류 및 잡곡류를 제외한 식품군별 섭취 빈도가 가장 낮은 집단으로 나타났다. 식품섭취 패턴 군집별 일반사항을 살펴본 결과, 일반사항 모든 변수들이 식품섭취 패턴 군집에 따라 유의적인 차이가 나타났다(p<0.001). 성별은 군집 4가 남자 비율이 높은 반면, 군집 1과 군집 3은 여자의 비율이 높게 나타났다(p<0.001). 거주 지역은 군집 3과 군집 4가 도시에 거주하는 비율이 높았고, 군집 1과 군집 2는 상대적으로 도시 거주 비율이 낮았다(p<0.001). 교육 수준은 초등학교 이하의 교육을 받은 사람의 분포가 군집 1과 군집 2에서 높게 나타났으며, 이와 반대로 대학교 이상의 교육을 받은 사람의 분포는 군집 4에서 상대적으로 높게 나타났다(p<0.001). 소득 수준은 군집 1에서 '하' 집단 비율이 상대적으로 높았고, '상' 집단은 군집 3과 군집 4에서 상대적으로 높게 나타났다(p<0.001). 또한 가족 유형에 있어서는 군집 1이 혼자 사는 비율이 다른 군집보다 높게 나타났으며(p<0.01), 직업 상태는 직업을 가지고 있는 비율이 군집 2와 군집 4에서 상대적으로 높게 나타났다(p<0.001). 식품섭취 패턴 군집별 식생활 현황을 살펴본 결과에서는 가족과의 식사여부에 있어서 아침(p<0.001), 점심(p<0.01), 저녁(p<0.01) 모두 유의적인 차이가 나타났다. 군집 1이 나머지 3개 군집에 비해 식사를 가족과 함께 하는 비율이 낮게 나타났다. 또한 각 군집별 외식 빈도에서도 유의적인 차이가 나타났는데(p<0.001), 군집 1과 군집 2는 '거의 하지 않는다(한 달에 1번 미만)'가 높게 나타났고, 군집 3과 군집 4는 '한 달에 1~3번'이 가장 높게 나타났다. 이상의 결과에서 노인들의 식품섭취 패턴에는 다양한 요인들이 영향을 미치는 것으로 나타났는데, 이러한 결과를 토대로 노인인구집단별 식품섭취와 관련되는 문제점을 파악하고 향후 노인들의 영양교육과 식생활지도에 활용할 수 있어야 하겠다.