• 한국식생활문화학회지
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• 제31권4호
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• pp.300-324
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• 2016

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

• 한국식생활문화학회지
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• 제27권3호
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• pp.304-315
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• 2012

"Japji" was an old cookbook written in 1721. There are 27 types of foods recorded in "Japji"; 10 descriptions of Byeonggwaryu (rice cakes and cookies): Yakgwa, Junggye, Mandugwa, Chaesugwa, Umujeonggwa, Dongajeonggwa, Baekjapyeon, Aengdupyeon, Toranbyeong, and Yeot; and 16 descriptions of Chanpumryu (side dishes): Jinjumyeon, Jeunggyetang, Geumjungtang, Eoreumtang, Changjajjim, Gajijjim, Oejjim, Dubuseon, Dubuneureumi, Geneureumi, Gesanjeok, Hodojaban, Jeonyak, Seokryutang, Sungeojuak, and Yangmandu. There is also a description of Gugija (Chinese wolfberry) liquor. Here, comparative analysis based on culinary science was carried out on the Korean foods recorded in "Japji" as well as the similar foods recorded in "Gyuhapchongseo" (Women's Encyclopedia) written around 1815. Of the 27 types of Korean foods recorded in "Japji", 13 were also found recorded in "Gyuhapchongseo". The time period for "Japji" can be assumed to be 1721 based on the fact that it is written in a cursive handwriting style of Hangeul, that chili was never used as an ingredient, and that the word "Shinchuknyeon (辛丑年)" was transcribed at the beginning of the book. The dating method also included considerations of whether Neureumi was used or not as well as changes in its cooking style.

• 동아시아식생활학회지
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• 제12권5호
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• pp.343-351
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• 2002

This survey was conducted to investigate the dietary behavior and health status of Buddhist nuns. In this study, 100 Buddhist nuns in Seoul were selected. The dietary survey was focused on the diet in winter. The age distribution was as follows; 24% of the subjects were in their 20s, 45% in their 30s, 23% in their 40s, and 8% in their 50's and over, respectively. The percentage of the subjects living in temples close to the downtown area was 77% and the rest resided in areas remote to the downtown area. Over fifty percent of the subjects were satisfied with their diet at temple. And 59% of the subjects were eating a snack more than once a day. The snacks included fruits (60%), raditional tea (20%), coffee (9%), bread and cookies (4%), md rice cakes (3%), etc. Among food groups, the intake of green-vegetables and fruits were the highest and intake of milk and bean products were low which may cause calcium and protein deficiency. Most of the subjects believed that their health conditions were average or above average. About 50% of subjects didn't exercise at all. The frequencies of gastro-intestinal diseases and anemia were extremely high. About 50% of subjects took some form of medicine. To improve their health and nutritional status, it is required that they practice a good dietary behavior, maintain a balanced diet, and exercise regularly.

• 한국식품영양학회지
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• 제35권2호
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• pp.137-149
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• 2022

The purpose of this paper was to analyze domestic patents for food using edible insects. From January 1, 1980 to December 31, 2021, patents filed with the Korean Intellectual Property Office were searched, and a total of 242 valid patents were selected. The trend of Korean patent applications for edible insect food has increased since 2015, with 57 cases (the highest number) in 2017. As for the edible insects used in food, Bombyx mori L. were the most common with 127 cases, followed by Tenebrio molitor L. with 118 cases. By type of applicant, individuals accounted for the most, with 132 cases. As a result of grouping patents by food classification, 67 cases of edible insects were used in snacks, breads, and rice cakes. As a result of patent analysis, an effort was made to supplement insufficient nutrients by adding nutritionally excellent edible insects to existing foods, and efforts were made to improve the sensory properties of insect foods. It is expected that this study will contribute to establishing future R&D directions and patent application strategies related to edible insect food.

• 한국식생활문화학회지
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• 제25권4호
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• pp.410-415
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• 2010

Banchandeungsok is a book written by a person who lived in the Cheongju area located in northern Chungcheong Province. The literature is regarded as a useful source for showing types of local food in the 1910s, so it was purchased by the National Folk Museum in 2007. The writer categorized dishes described in the recipe section of the book into side dishes, snacks, rice cakes, drinks, and miscellaneous. Following this, each category was distinguished by the name of the dish, the main material, the side material, and the cooking method is presented in tables. Thus, the food culture of Chungcheong Province was arranged based on the above categorized contents. The material from the product and the outside which grow spontaneously divided with the product which flows. The case which is a product the outside, went through what kind of process and could flow toward Sangshin village in Cheongju area probably, to observe tried. The area and time were clear Eumsikdimibang and Gyuhapchongseo Jusigui with comparisons. So tried to observe the time of 1910's Cheongju area culture Dietary life time and a regional feature.

• 한국식생활문화학회지
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• 제22권5호
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• pp.556-574
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• 2007

`Kyukonyoram Dyusikbang` is an old cooking book hand-written in Korean by unknown writer, housed in Shinam-mungo of the Korea university. This book introduces Tojungbigyul and Dyusikbang(the part about food), and explains in detail how to handle emergency cases at home, take care of women who deliver a baby and give it name and so on. It can be summarized as follows. (1) 29 'Koi's seem to keep unexpected accidents and encourage people to enjoy stable life at home. (2) In this book are not only 27 ways of how to make liquors but also ways of how to cook dishes using 12 kinds of food with cold water and one kind of rice cakes. (3) It says good yeast is critical for good quality liquors and also emphasizes the. taste of good 'Jang' to enhance the taste of other food and the importance of having basic food materials and spices at home. (4) It describes in detail the day of good or ill luck while mentioning how to name a baby. It can be seen that there were somethings that were considered especially important such as the process of making Jang, the day of placing the rooftop, or the good or ill luck of people.

• 한국식품위생안전성학회지
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• 제37권6호
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• pp.400-410
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• 2022

본 연구에서는 비가열 떡 제조업체 3곳을 대상으로 원재료, 제조설비 및 계절별 제조공정에 대한 미생물 오염도를 분석하였고, 여름철 불림 시간에 따른 미생물 오염도 및 불림 수 온도 조절을 통한 미생물 저감 효과를 확인하고자 하였다. 3업체의 원재료 일반세균수는 2.69-5.08 log CFU/g 범위로 검출되었으나 제조공정 중 불림공정에서 미생물 오염도가 급격히 증가함을 확인하였다. 계절에 따른 제조공정별 미생물 오염도 분석결과, 여름철 불림공정에서 일반세균 및 대장균군이 7.01 및 3.96 log CFU/g로 다른 계절에 비해 유의적으로 높게 나타났고, 이후 공정에서도 높은 오염도를 유지하여 냉동공정에서 일반세균이 6.24 log CFU/g로 법적인 기준을 초과하여 검출되었다. 여름철 불림 초기 수온은 19.1℃에서 불림 12시간 후 26.8℃까지 상승하였고, 불림시간에(3, 6, 9, 12 h) 따른 제조공정별 미생물 오염도 분석결과, 불림시간이 길어질수록 미생물 오염도가 유의적으로 높게 나타났고, 불림 9시간 이후부터 냉동공정의 일반세균 수치가 냉동식품의 법적인 기준을 초과하여 검출되었다. 여름철 불림 수의 온도 상승을 억제하기 위하여 얼음팩을 이용하여 불림 수온을 조절한 결과, 불림 12시간까지 20.1℃로 유지되어 조절 전보다 약 7℃가량 낮게 나타났다. 이에 따른 제조공정별 미생물 오염도 분석결과, 3업체의 불림 12시간 이후 냉동공정 일반세균 평균값이 4.42 log CFU/g로 조절 전보다 1.77 log CFU/g 감소한 것으로 확인되었다. 이상의 결과로 볼 때, 안전한 비가열 냉동떡 생산을 위해서는 업체에 맞는 불림시간 및 불림 수 온도조절 등의 선행요건 관리기준 설정이 필요하며, 이러한 선행요건 관리기준의 적용으로 비가열 냉동떡 제조 HACCP system의 안전성이 확립될 수 있을 것으로 판단되었다.

• Journal of Nutrition and Health
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• 제45권1호
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• pp.80-93
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• 2012

Recent studies have reported that the glycemic index (GI) has an effect on developing the risk for metabolic abnormalities such as diabetes, dyslipidemia, and obesity. As there are no reliable GI values for common Korean foods, only a few studies have been carried out using the dietary GI for Korean adults. The aim of this study was to establish a table of GI values for common Korean foods and evaluate dietary glycemic index (DGI) and dietary glycemic load (DGL) among the Korean adult population. International tables of GI values and other published values were used to tabulate GI values for common Korean foods. Among 653 food items, 149 (22.8%) were adapted from published data, 60 (9.2%) were imputed from similar foods, and 444 (68.0%) were assigned a zero. Data from 7,940 subjects aged 20 years and older in the 2007-2008 Korea National Health and Nutrition Examination Survey were obtained, and DGI and DGL were calculated. The average DGI was 60.0 and the average DGL was 182.5 when the reference food GI value was glucose. After adjusting for potential confounding variables, DGI and DGL increased significantly according to age group (p for trend < 0.001). The food group that contributed most to DGL was grain and its products supplying 85.3% of total DGL, whereas the mean GI value in grain and its products was 72.6. Fruits and potatoes also contributed to DGL (5.8 and 2.9%, respectively), and their GIs were high (67.7 for potatoes and 45.8 for fruits). For individual food items, white rice supplied 66.7% of total GI followed by glutinous rice (2.3%) and steamed white rice cakes (2.0%). In conclusion, a table of GI values for 653 common food items was established in which white rice was the most contributing item to DGL. Our results will be useful to examine the relationships between DGI, DGL, and metabolic abnormalities in the Korean population.

• 동아시아식생활학회지
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• 제19권4호
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• pp.610-617
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• 2009

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

• 인삼문화
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• 제6권
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• pp.35-50
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• 2024

문화는 한 사회가 오랜 시간 동안 공동체 내에서 공유하고 전승해오고 있는 행동 양식과 생활 양식을 의미한다. 한국인의 일상에서 쉽게 만날 수 있는 생활 도구, 공예품, 설화, 시문에 들어간 인삼은 한국인의 행동 양식과 생활 양식에 깊이 자리하고 있다. 인삼은 무병장수의 상징으로서 생활 기물과 공예품, 시문에 새겨져 우리의 문화가 되었다. 도자기에 기품있게 그려진 인삼은 조형미와 함께 무병장수를 기원하는 상징으로 그려진 것이다. 산신도에 공통으로 들어간 소품은 불로초(不老草) 인삼으로 수복강녕과 함께 인삼의 신령함에 대한 믿음이 컸음을 보여준다. 떡살, 밥상보, 장식품, 성냥, 부채 등 일상에서 매일 사용하는 생활 도구에 인삼이 새겨진 것은 인삼을 건강과 장수를 염원하는 부적처럼 여겨 가까이 두려고 했던 것으로 보인다. 떡은 제사, 회갑 잔치, 결혼의례, 생일잔치 등 제례와 잔치에 올리는 음식이었는데 우리 선조들은 신령하고 건강을 상징하는 인삼을 떡에 새기기 위해 떡살에 인삼을 무늬 틀로 만들었다. 가족 공동체 안에서 '기다림과 배려'를 의미하는 생활 기물인 밥상보에 인삼 무늬를 장식하는 둥 생활 기물 중에서도 특히 먹거리와 관련된 생활 도구인 젓가락, 숟가락, 찻잔. 단지 등에서 인삼문양을 많이 찾을 수 있다. 전승되고 있는 인삼 관련 설화(說話)중 가장 많은 것은 효행담으로 인삼은 효의 대표적 상징이었다. 건강을 기원하는 인삼을 선물하며 주고받은 서신과 시문에 인삼은 단순한 약재가 아니라 우정과 은혜를 나누는 귀물(貴物)로 감사의 상징이다. 생활 기물, 예술품, 시문과 서신에 드러난 인삼은 다음과 같은 상징성을 띠고 있는 것으로 정리할 수 있다. 첫째, 설화, 민담에서 나타나는 인삼은 부모에게 바치는 효행의 상징이었다. 둘째, 존경하는 스승, 우정 깊은 친구에게 보내는 감사의 표상이었다. 셋째, 생활 기물, 예술품에 새겨진 인삼은 심미성과 더불어 수복강녕을 상징하는 주술적 역할을 했다. 밥상보, 떡살 등 생활 기물에 새겨진 인삼은 무병장수의 기원과 함께 배려의 공동체 정신을 담고 있다.