• 한국가정과교육학회지
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• 제12권2호
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• Applied Biological Chemistry
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• 제36권1호
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• pp.51-57
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• 1993

고등어를 보다 맛있고 편리하게 식용화할 수 있는 방안의 하나로 수세공정을 생략하여 영양성분의 유실을 막고, 유화커어드(emulsion curd)를 첨가하여 어획시기에 관계없이 제품의 지질함량이 일정함과 동시에 재품의 조직감을 개선하고, 향신료 및 부원료 등을 이용하여 어취차폐 및 결착성이 있으면서 또한 기름튀김하여 적색육어류의 특징적인 육색을 보완한 고등어버어거의 가공조건을 구명하였다. 채육한 고등어육(85%)과 돼지육(15%)의 혼합육에 대하여 유화커어드 18.3%, 대두단백질 3.0%, 식염 및 설탕 각각 2.0%, MSG 0.1%, 중합인산염 0.2%, sodium bicarbonate 0.4%, beef extract powder 0.5%, 그리고 어취교정을 위하여 양파가루, 마늘가루 및 생강가루 각각 0.1%씩을 첨가한 다음 잘 혼합하여 지름 80 mm, 높이 10 mm로 성형한 후 5 ppm의 실리콘유를 첨가한 $165^{\circ}C$ 부근의 튀김유에서 2분간 기름튀김하여 제조한 고등어버어거가 가장 좋았다.

• 한국식생활문화학회지
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• 제26권4호
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• 한국어병학회지
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• 제30권1호
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• pp.63-66
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• 2017

본 연구에서는 29종의 식용작물을 이용하여 전복박리 효과를 조사한 결과, 스피아민트, 레몬밤, 로즈플라워, 양파, 와사비분, 겨자분, 오미자 및 히비스커스 용액에서 박리효과가 관찰되었다. 특히, 오미자와 히비스커스 용액에서는 90% 이상의 박리율이 관찰되었다. 양식장에서 사육중인 전복을 대상으로 오미자 및 히비스커스 용액을 사용하여 전복 박리 및 회복 효과를 조사한 결과, 3%와 4%의 오미자 용액에 노출된 전복은 각각 93.6% (850/908)와 97.1% (810/834)의 박리율을 보였으며 1분 15초 이내에 회복되었다. 3%와 4%의 히비스커스 용액에서는 각각 96.1% (780/812)와 97.4%(700/719)의 박리율을 보였고, 박리된 전복은 1분 39초 이내에 회복되었다. 이상의 결과, 오미자와 히비스커스 용액은 양식현장에서 전복을 박리하는데 실용적으로 사용 가능할 것으로 사료된다.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.149-153
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• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.

• 한국미생물·생명공학회지
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• 제50권2호
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• pp.228-234
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• 2022

Helianthus tuberosus is perennial plant as Compositae family and is shown various physiological activities such as analgesic, antipyretic, anti-inflammatory, anti-fungal, anti-spasmodic, aperient, cholagogue, diuretic, spermatogenic, stomachic, and tonic effects. In this study, we investigated the antidiabetic and anti-inflammatory effects of pancake mixture powder (PM) supplemented with H. tuberosus (PMH) in rat skeletal muscle L6 cells and murine macrophage RAW 264.7 cells, respectively. PM and PMH inhibited in vitro α-glucosidase activity. Glucose consumption was increased by PM and PMH without cytotoxicity in rat myoblast L6 cells. Western blot analysis revealed that PM and PMH down-regulated glycogen synthase kinase (GSK)-3β activation in L6 cells. PM and PMH inhibited inflammatory mediator, nitric oxide (NO) production without cytotoxicity in LPS-induced RAW 264.7 cells. The anti-diabetic and anti-inflammatory effects of PMH was more stronger than those of PM. Anti-diabetic and anti-inflammatory effects of PMH would be due to functional characteristics of the supplemented H. tuberosus and the presence of garlic and onion used as ingredients of PM. Taken together, our results that addition of functional materials such as H. tuberosus in product has synergic effects and PMH is potential candidate for treatment of diabetes through inhibiting inflammation.

• Applied Biological Chemistry
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• 제35권4호
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• pp.254-259
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• 1992

정어리버어거를 가공하기 위하여 쵸핑한 정어리 육에 대해 분리대두단백 : 물 : 대두유(16 : 80 : 45)로 만든 유화커어드 14.1%, 식염 1.5%, 모노글루탐산나트륨 0.1%, 설탕 2.0%, sodium bicarbonate 0.4%, 중합인산염 0.2% 빵가루 8.0%, 분리대두단백 3.0%, 양파가루 0.3%, 생강가루 0.15, 후추가루 0.1%를 첨가하여 정어리육 알맹이가 붕괴되지 않도록 혼합한 후 튀긴($165{\pm}2^{\circ}C$, 3분) 것이 가장 좋았다. 정어리버어거의 수분함량은 62.7% 조단백질 17.7%, 조지방은 14.9%로 유화커어드를 첨가하므로서 원료어 지질의 변동에 관계없이 조지방 함량은 $14{\sim}15%$ 범위로 조정 가능하였다. 제품의 주요 구성지방산은 16 : 0, 18 : 1, 20 : 5 및 22 : 6 등으로 고도불포화지방산이 많이 함유되어 있었고, aspartic acid, glutamic acid, leucine, lysine 등과 같은 아미노산의 함량이 많았다. 정어리버어거는 histidine을 주체로 하는 유리아미노산과 IMP를 주체로 하는 핵산관련물질이 주요한 맛성분이고 여기에 total creatinine, betaine 및 TMAO가 보조적으로 정어리버어거의 맛에 관여하리라 판단된다.

• 한국식생활문화학회지
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• 제4권4호
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• pp.347-356
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• 1989

1670년부터 1943년까지의 문헌 16권을 통하여 견육(犬肉)요리의 종류, 조리법, 양념, 부재료를 조사한 것은 다음과 같다. 1) 견육(犬肉)요리는 14종류로 분류되며, 연대순으로 보면 ${\ulcorner}$찌는법${\lrcorner}$(증(蒸)) 20회(40%), ${\ulcorner}$견육순대${\lrcorner}$ 1회(2%), ${\ulcorner}$견육꽂이구이느르미${\lrcorner}$ 1회(2%), ${\ulcorner}$견육느르미${\lrcorner}$ 1회(2%), ${\ulcorner}$국(갱(羹),탕(湯))${\lrcorner}$ 12회(24%), ${\ulcorner}$익힌 고기 다시 찌는 법${\lrcorner}$ 4회(8%), ${\ulcorner}$구장${\lrcorner}$(구장(狗醬)) 4회(8%), ${\ulcorner}$구적${\lrcorner}$(구적(狗炙)), ${\ulcorner}$구장과 젖${\lrcorner}$(구장(狗醬)과 해), ${\ulcorner}$구포${\lrcorner}$(구포(狗脯)), ${\ulcorner}$구족초${\lrcorner}$(구족초(狗足炒)),${\ulcorner}$구이진초${\lrcorner}$(구이진초(狗彛唇炒)), ${\ulcorner}$백숙${\lrcorner}$등은 각각 1회(2%)이며 50회 기록되었다. 빈도면에서는 ${\ulcorner}$찌는 법${\lrcorner}$ ${\ulcorner}$국${\lrcorner}$ ${\ulcorner}$익힌 고기 다시 찌는 법${\lrcorner}$ ${\ulcorner}$구장${\lrcorner}$의 순으로 ${\ulcorner}$찌는 법${\lrcorner}$이 주를 이루고 있었다. 2) 견육요리의 전처리에 있어서 씻는 과정은 내장만 씻고 고기는 씻지 않는 것(52.6%)이 전부를 씻는 것(26.3%)보다 많았고, 내장을 많이(42.1%) 이용하였으며 익히는 과정에서는 거의 쪄낸 후(84.2%) 나름대로의 요리를 만들었고 삶어서 이용한 것은(9.0%) 거의 없었다. 3) 전체 견육요리에 이용된 양념은 22가지이며 그 중 많이 이용된 것은 유장(42.1%), 참깨가루(39.4%), 후추가루(36.8%), 식초(36.8%), 간장(28.9%), 고춧가루(26.3%), 참기름(23.6%), 만초가루(23.6%), 천초가루(23.6%) 등이고, 부재료는 5가지이며 그 중 많이 이용된 것은 파(파의 흰부분과 합함 34.2%)와 미나리(21.0%)이다.

• Genomics & Informatics
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• 제14권4호
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• pp.222-229
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• 2016

Kimchi is a traditional Korean food prepared by fermenting vegetables, such as Chinese cabbage and radishes, which are seasoned with various ingredients, including red pepper powder, garlic, ginger, green onion, fermented seafood (Jeotgal), and salt. The various unique microorganisms and bioactive components in kimchi show antioxidant activity and have been associated with an enhanced immune response, as well as anti-cancer and anti-diabetic effects. Red pepper inhibits decay due to microorganisms and prevents food from spoiling. The vast amount of biological information generated by academic and industrial research groups is reflected in a rapidly growing body of scientific literature and expanding data resources. However, the genome, biological pathway, and related disease data are insufficient to explain the health benefits of kimchi because of the varied and heterogeneous data types. Therefore, we have constructed an appropriate semantic data model based on an integrated food knowledge database and analyzed the functional and biological processes associated with kimchi in silico. This complex semantic network of several entities and connections was generalized to answer complex questions, and we demonstrated how specific disease pathways are related to kimchi consumption.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.81-87
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• 1998

Antimicrobial activities of the extracts from spices microorganisms related to kimchi fermentation were investigated. 32 kinds of spices such as allspice, mount, basil, bay leaves, caraway, cardamon, celery, chilli powder, chives, cinnamon, clover, coriander, cumin, dill, fennel, garlic, horseradish, marjorarm, mugwort, mustard, nutmeg, onion, oregano, paprika, parsely, pepper, peppermint, rosemary, sage, tarragon, thyme and tumeric were extracted with water, ethyl ether, ethyl acetate and ethanol. Fractions were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides, The extracts of 28 kinds of spices except caraway, cardamon, paprika and tarragon by water extraction, those of 29 kinds except arrowroot, paprika and tarragon by ethyl ether extraction, those of 30 kinds except paprika and tarragon by ethyl acetate extraction, and those of 29 kinds except clover, paprika and tarragon by ethanol extraction showed strong antimicrobial activities against Lactobacillus plantarum. On the other hand, the extracts of 28 kinds of spices except caraway, cardamon, paprika and thyme by water extraction, those of 27 kinds except cardamon, cumin, paprika, tarragon and thyme by ethyl ether extraction, thou of 30 kinds except paprika and thyme by ethyl acetate extraction, and those of 28 kinds except cardamon, cumin, paprika and thyme by ethanol extraction showed strong antimicrobial activities against Leuconostoc mesenteroides.