• 한국식품조리과학회지
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• 제3권1호
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• pp.37-46
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• 1987

전래설농탕 조리법의 재료를 기준으로 하여 조리시간과 재료의 첨가방법을 달리한것, 현재의 시판 조리법에 의한 것과 여기에다 쇠머리·쇠족·무릎도가니를 각각 더 첨가한 것으로 구분하여 각 설농탕의 영양성 분석을 한 결과에서 다음과 같이 요약할 수 있었다. 1. 전래설농탕 조리법에 의한 것 전래설농탕 조리법에 의한 A.B군의 가열시간별, 재료첨가방법에 따른 국물의 영양성분분석 결과에서는 가열시간에 비례하며 단백질, 지방, 회분, 유리 아미노산 5'-IMP, Cholesterol, Ca, P, Fe 용출량이 증가하였다. 재료첨가방법은 B군과 같이 재료를 3회로 나누어 첨가하여 끓인 것이 처음부터 모든 재료를 넣고 끓인 A군보다 영양성분이 높았다. 단, 5'-IMP만은 A군이 B군보다 다소 높았는데 이는 양지머리와 사골의 5'-lMP 용출량 실험에서 가열시간 3시간 이상이 되면 감소하였던 결과로 미루어 B군은 양지머리의 5'-IMP용출량 감소로 인하여 낮게 나타난 것으로 생각할 수 있다. 건데기에서는 지방과 cholesterol을 제외한 나머지 영양성분은 가열시간에 비례하여 감소하였다. 또한 A군이 B군보다 영양성분의 함유량이 많았는데 이것은 A군이 재료를 3회로 나누어 첨가하여 끓였으므로 건데기의 영양성분이 국물로 용출되는 시간이 단축되었기 때문이다. 2. 시판설농탕 조리법에 의한 것 시판설농탕 조리법에 관한 실험에서는 재료가 사골과 양지머리로 축소되어 있으므로 전래법에 비하여 영양성분의 용출량도 낮게 나타났다. 그러나 여기에다 쇠머리, 쇠족, 무릎도가니를 각각 더 첨가한 결과에서는 쇠머리를 첨가한 것이 단백질, 유리아미노산, 5'-IMP, Ca등의 함유량이 가장 높았다. 이상의 결과에서, 설농탕조리시 국물의 영양성분을, 농후하게 하면서 정미성분의 감소가 적도록 하려면 총가열시간은 12∼18시간으로 조정함이 적합하며 재료의 첨가방법은 A군과 같이 부위별재료의 특성을 살려 단계적으로 첨가하는 것이 바람직하다고 생각한다.

• 한국지역사회생활과학회지
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• 제17권4호
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• pp.175-197
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• 2006

This study aims to assess the traditional knowledge on seasonal customs and its characteristics for practical use. The Delphi method and correspondence analysis were hired to collect and analysis the data. Twenty six professionals for the Delphi participated in three-round process. The followings were concluded. The number of items valuing and resourcing for seasonal customs. were 118(40 for folks and ceremonies, 53 for foods. 25 for plays) on Delphi results. For example are Bokjori, Dano fm, Bokjumeoni, Chuseok, Tano festival, New Year Card, washing hair with an iris, Soup with rice cake, Boiled rice with five cereals, Rice and red-bean porridge, Kimchi-making for the winter, Sharing walnut with friends, Game of yut, Playing kite, Play with Hanga etc. Nowadays the ideas of modernized practical use on seasonal customs was to connect with modernized scientific technology and designate commemoration day. The items for connecting with modernized scientific technology were new year card, painting and recording sound with traditional seasonal customs, food areas, cake with seven kind of cereals, play areas, hand wrestling, cockfighting in folks and customs areas. Also the items for designating commemoration days were the Suelbeam and Suelbeam Socks present for the aged people, man cooking day, Korean traditional workers day in folk and ceremony areas.

• 한국식생활문화학회지
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• 제25권3호
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• pp.324-333
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• 2010

Off-flavor in foods and in raw materials is quite concerning, as it could signify deeper-rooted problems. Methods of reduction of "off-flavors" in traditional food such as Cheonggukjan and Kimchi, and in raw materials of soybean paste were studied by means of a literature review. It was found that the major components of "off-flavor" were due to butyric acid, valeric acid, alkylpyrazines, ammonia, and sulfides for Cheonggukjang, and for Kimchi were sulfur containing components such as methyl allylsulfide, dimethyl disulfide, diallyl disulfide, methyl allyl trisulfide, methyl 2-propenyldisulfide, dipropenyldisulfide. There is a demand for a scientific and systematic approach in overcoming the "off-flavor" problem. Nutritional aspects and safety should be considered. Several methods have been attempted, such as masking, binding, improving cooking process, inhibiting rancidity, and controlling the growth of micro-organism. Methods of masking were the most frequently ones used for the reduction of "off-flavor", and in some cases, othertechniques were additionally applied. The masking method would be useful in the reduction of "off-flavor" in traditional Korean foods, i.e. Cheonggukjang, Kimchi, as well as in new product development.

• 대한가정학회지
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• 제19권2호
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• pp.11-24
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• 1981

The objectives of the study were to determine 1) if energy consumption and conservation vary in clothing, food, and housing with independent variables-size of household, homemaker's age, employment, and level of education, level of living, type of house, electricity use, and all energy use, and 2) if there is a correlation among energy conservation practices in clothing, food, and housing. Questionnaires wee given to the randomly selected homemakers in Seoul in July, 1980. Data from 620 responses were analyzed by F-test (Analysis of Variance) and Correlation. The results are as follows: 1. Clothing (1) the scores of the conservation practices I clothing were generally high. /However, it was found that a) they did not practice in wearing heavy under clothes and behavior outer clothing to cope with cool room temperature in the winter, b) they did not use bleach for laundry, but they used boiling method, and c) they did not have enough knowledge on Permanent Press finish. (2) energy conservation practices in clothing were significantly related to level of living and homemakrer's level of education. a) The higher the level of living, the higher scores in the knowledge were found. b) the higher the homeakcer's level of education, the higher scores in the knowledge and ironing were obtained. 2. Food (1) The scores of the conservation practices in food were generally high. However, it was found that scientific cooking methods were not performed such as a) to use measuring spoons, cups, and timers, b) to practice a simple method in using solor energy for warming water, c) to use thermos for the hot water tea or coffee, but they boiled water whenever necessary, and b) to use the pressure cooker whenever possible. (2) Energy conservation practices in food were significantly related to homemaker's employment and type of dwellings. a) The scores of full-time homemakers (not gainfully employed) were higher than gainfully employed homemakers. b) Families in traditional Korean dwellings revealed higher scores than those in apartment or western style dwellings. 3. Housing (1) The scores of the conservation practices in housing were generally high. However, it was found that a) they did not install fans in the kitchen, bathroom, and attic in the summer, b) they did not install a humidifier for tolerating a lower room temperature in the winer, c) they did not practice to make plans for the door of the refrigerator remained open for the shortest time, d) they did not install or use a local lighting with a general lighting for reading and cooking, and e) they usedaluminum foil without the knowledge of the heat reaction of its shiny and dull sides. (2) energy conservation practices in housing were significantly related to homemaker's employment and level of education, economic status, types of dwelling, and all energy use, a) Full-time homeakers had higher scores than gainfully employed homeakers. b) the higher the homemaker's level of education and economics status, the higher scores were obtained. c) Homeakers with their own house scored higher points than those with rented houses. And families in apartment or row houses scored higher points than those in traditional korean or western style dwellings. d) The higher the consumption rate of electricity and all energy, the higher scores were revealed. 4. correlation there was a significant correlation among energy conservation practices I clothing, food, and housing.

• 한국식생활문화학회지
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• 제20권5호
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• pp.499-507
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• 2005

The purpose of this study is to draw attention to the distinction of Korean food as well as to find ways to universalize Korean food. Not only does Korean food a big part of representing the Korean culture itself, the ingredients in the Korean food are extremely nutritious. The excellence in the ingredients has been verified through scientific studies over and over. Today, this is recognized widely by the food experts in the U.S. This study also points out some of the hurdles in universalizing Korean food. First of all, many people around the world are not aware of the positive aspects of the Korean food. There have been minimal efforts, if at all, to find ways to make fusion Korean food to be part of a world cuisine. The lack of research and development in the Korean food industry also does not help the situation much. Lastly, the limited knowledge of the actual people working in the food service sector regarding Korean food hinders the Korean food going universal. Currently, the food industry in the U.S. is quite favorable for Korean food to enter its markets to become part of the American cuisine. The Americans' appetite continues to change towards more healthy living leaning them naturally towards Asian food. For Korean food to become part of the American cuisine, the follow recommendations are given in the study: 1) Korean food must be localized, become a fusion cuisine; 2) standardize the cooking method; 3) change the focus to rice-centered trend food; 4) foster more Korean food experts; and, 5) promotion of strengthening food advertisements while increasing research and development. It is also important during this whole process, traditional Korean food be discovered and implemented to the overall food program in universalizing Korean food.

• 한국식품조리과학회지
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• 제32권2호
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• pp.233-243
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• 2016

Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants' perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants' mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.

• 한국식품과학회지
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• 제30권2호
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• pp.324-332
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• 1998

배추김치의 표준화를 위하여 조리서 및 관련 연구 논문과 김치공장에서의 담금방법과 재료배합비의 표준값을 구하여 표준화김치로 선정하고 뚜렷한 차이가 있었던 고춧가루의 첨가농도는 관능검사 및 이화학적 실험과 항돌연변이 효과와 in vitro 항암 기능성을 검토하여 결정하였다. 배추김치 담금시 사용빈도가 50% 이상인 부재료는 무, 파였으며, 양념류로는 고춧가루, 마늘, 생강, 젓갈, 설탕으로 나타났다. 또 재료배합비는 절인배추 100에 대해 무 $13.0{\pm}7.0$, 파 $2.0{\pm}0.5$, 마늘 $1.4{\pm}0.4$, 생강 $0.6{\pm}0.3$, 멸치액젓 $2.2{\pm}1.6$, 설탕 $1.0{\pm}0.3$, 최종염도 $2.7{\pm}0.3$로 결정되었으며, 고춧가루의 배합비는 차이를 보여 $2.5{\pm}0.3$와 $3.5{\pm}0.8$로 나타났다. $15^{\circ}C$에서 0, 2, 4, 6, 8, 10일간 김치를 발효시키면서 관능검사및 이화학적 실험을 실시한 결과 발효 기간은 4일이 가장 적당히 익은 상태였다. 고춧가루의 배합비는 3.5%인 경우가 2.5%인 경우에 비해 관능적으로 우수하였고, pH가 서서히 감소되어 보존성도 있었으며, 김치의 맛에 관여하는 젖산균인 Leuconostoc속 젖산균수도 높게 나타났다. 특히 선정된 표준화 배추 김치 즙액은 $AFB_1$에 대한 높은 항돌연변이 효과를 보였고, SRB assay에서는 AGS 인체 위암세포의 성장을 억제함을 알 수 있었는데 고춧가루의 배합비는 3.5%인 경우가 2.5%인 경우에 비해 항돌연변이 및 암세포 성장 억제 효과가 더 뛰어남을 관찰할 수 있었다. 따라서 표준화 배추김치의 재료 및 배합비는 배추 100에 대해 고춧가루 3.5, 무 13.0, 파 2.0, 마늘 1.4, 생강 0.6, 멸치 액젓 2.2, 설탕 1.0, 최종염도 2.7로 결정되었다. 배추김치의 담금방법은 배추를 10% 소금물에서 10시간 절이고, 물기를 뺀 후, 무, 파는 채 썰어 고춧가루 갠 것을 넣은 다음, 멸치액젓을 넣고, 마늘, 생강, 설탕을 섞은 후 고루 버무린다.

• 유기물자원화
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• 제5권1호
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• pp.53-61
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• 1997

쓰레기문제해결을 위한 기초 자료를 마련하기 위해 주부들을 대상으로 설문조사를 실시하였다. 가정쓰레기 중 음식물쓰레기가 차지하는 비율은 평균 24.8%이며, 발생 형태별로는 재료를 다듬는과정>과일껍질>음식찌꺼기>상해서 버리는 쓰레기의 순이었다. 또 주부들의 연령이 낮을 수록 음식물쓰레기의 발생비율이 높았고, 식후 가장 많이 남기는 음식찌꺼기는 국과 찌개였다. 음식물쓰레기 발생의 가장 큰 원인은 필요량 이상으로 조리하기 때문이였다. 88.8%의 응답자가 계획적 식단작성이 음식물쓰레기 감량에 도움이 된다고 생각했으나 실천율은 39.8%로 낮았다. 음식물쓰레기 처리에서는 87.3%의 주부가 물기를 제거한 후, 비닐봉투에 담고 다시 종량제봉투에 담는 것으로 나타났다. 84.1%의 응답자가 음식물쓰레기의 재활용이 필요하다고 느끼나, 실천 중인 주부는 전체의 2.1%로 매우 미약했다. 올바른 처리를 위해서는 정부의 일관성있는 정책마련과 지속적 홍보가 필수적이며, TV 또는 라디오의 공익 광고가 가장 효과적인 것으로 나타났다. 음식물쓰레기 재활용에의 참여 의사는 공동퇴비화 및 개별퇴비화 모두 긍정적 답변을 나타냈으며, 가정용퇴비화 용기를 설치할 경우 구입 가격, 설치공간, 위생상 미관상의 문제 해결 및 생산 퇴비의수거가 원활하게 이루어져야 성공할 수 있을 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제59권8호
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• pp.17.1-17.13
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• 2017

Background: Omega-3 long-chain (${\geq}C_{20}$) polyunsaturated fatty acids (${\omega}3$ LC-PUFA) confer important attributes to health-conscious meat consumers due to the significant role they play in brain development, prevention of coronary heart disease, obesity and hypertension. In this study, the ${\omega}3$ LC-PUFA content of raw and cooked Longissimus thoracis et lumborum (LTL) muscle from genetically divergent Australian prime lambs supplemented with dietary degummed crude canola oil (DCCO) was evaluated. Methods: Samples of LTL muscle were sourced from 24 first cross ewe and wether lambs sired by Dorset, White Suffolk and Merino rams joined to Merino dams that were assigned to supplemental regimes of degummed crude canola oil (DCCO): a control diet at 0 mL/kg DM of DCCO (DCCOC); 25 mL/kg DM of DCCO (DCCOM) and 50 mL/kg DCCO (DCCOH). Lambs were individually housed and offered 1 kg/day/head for 42 days before being slaughtered. Samples for cooked analysis were prepared to a core temperature of $70^{\circ}C$ using conductive dry-heat. Results: Within raw meats: DCCOH supplemented lambs had significantly (P < 0.05) higher concentrations of eicosapentaenoic (EPA, $20:5{\omega}3$) and EPA + docosahexaenoic (DHA, $22:6{\omega}3$) acids than those supplemented with DCCOM or DCCOC; Dorset sired lambs contained significantly (P < 0.05) more EPA and EPA + DHA than other sire breeds; diet and sire breed interactions were significant (P < 0.05) in affecting EPA and EPA + DHA concentrations. In cooked meat, ${\omega}3$ LC-PUFA concentrations in DCCOM (32 mg/100 g), DCCOH (38 mg/100 g), Dorset (36 mg/100 g), White Suffolk (32 mg/100 g), ewes (32 mg/100 g) and wethers (33 mg/100 g), all exceeded the minimum content of 30 mg/100 g of edible cooked portion of EPA + DHA for Australian defined 'source' level ${\omega}3$ LC-PUFA classification. Conclusion: These results present that combinations of dietary degummed crude canola oil, sheep genetics and culinary preparation method can be used as effective management tools to deliver nutritionally improved ${\omega}3$ LC-PUFA lamb to meat consumers.

• 한국보육학회지
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• 제18권4호
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• pp.65-89
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• 2018

본 연구의 목적은 연령별 누리과정 교사용지도서의 과학교육관련 활동에서 제시하고 있는 과학개념 및 교수학습방법을 분석하는 것이다. 연구자료는 교사용지도서의 과학교육관련 활동 772개이며, 과학개념은 물리과학(힘과 운동, 물리적구조, 전기와 자기, 빛과 그림자, 소리의 성질), 화학(물질의 특성, 물질의 반응), 생명과학(조직적 구조, 성장과 변화, 유전과 진화, 동식물과 인간의 관계), 지구과학(지구시스템의 상호작용, 지구시스템의 구조, 우주), 공학(설계된 세상, 공학 설계, 공학 및 기술과 사회), 생태학(환경보존) 영역에서 제시하는 개념을 토대로 분석하였다. 교수학습방법은 대소집단활동 유형, 자유선택활동 유형별로 분석하였다. 과학개념은 3-5세 공통으로 공학, 화학, 생명과학 영역이 주로 제시되고 있었으며, 물리과학은 전 연령에서 낮은 분포로 제시되고 있었다. 과학개념은 주로 '동식물과 자연', '생활도구', '환경과 생활', '봄 여름 가을 겨울'의 생활주제에서 많이 나타났다. 교수학습방법은 3세, 4세는 자유선택활동(과학영역, 실외자유선택활동, 미술영역, 수조작영역 중심), 5세는 대소집단활동(요리, 이야기나누기, 음악활동)이 많이 사용되는 것으로 나타났다.