• 한국식품저장유통학회지
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• 제15권6호
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• pp.909-914
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• 2008

복어식해(GLS), 가자미식해(FLS), 우럭식해(GAS) 및 골뱅이식해(WHS)의 발효 및 저장 중 미생물수의 변화와 관능적 품질을 평가하였다. 발효는 $10^{\circ}C$에서 4일간 행하였으며 저장은 $4^{\circ}C$에서 20일간 행하였다. 발효 저장 중 일반세균은 4일 동안 $10^{\circ}C$에서 저온 숙성시킨 후, $4^{\circ}C$로 이동시켜서 변온저장 하면서 미생물의 변화를 조사하였다. 일반세균수 조사에서 20일째 복어식해와 참가자미식해는 $10^2$이었으며, 우럭식해는 $10^5$, 골뱅이식해는 $10^4$까지 증식하였다. 유산균수는복어식해와 참가자미식해는 숙성기간 10일째 $10^8$으로 증식하였으며, 우럭식해는 15일째, 골뱅이식해는 20일째 각각 $10^8$으로 증식하였다. 미생물 증식은 참가자미식해>복어식해>우럭식해>골뱅이식해 순이었다. 효모조사에서는 복어식해와 참가자미식해는 발효저장 20일째 $10^4{\sim}10^5\;PFU/g$ 까지 증가하였으며, 우럭식해과 골뱅이식해는 0일째는 $10^2$ 이었으나 20일째는 각각 $10^5{\sim}10^4\;PFU/g$까지 증가하였다. 효모에서도 참가자미식해>복어식해>우럭식해>골뱅이식해 순으로 조사되어 균증식이 참가자미식해와 복어식해에서 높았다. 젖산균 조사에서 숙성기간 동안 젖산균수는 0일째 $10^3$으로 증식하였으나, lactobacillus는 발효저장 중 20일째 복어식해, 참가자미식해, 우럭식해, 골뱅이식해가 동일하게 $10^8$으로 증식하였으며, leuconostoc은 복어식해와 참가자미식해는 숙성 10일째 $10^8$ log cycle이상으로 증식되었고, 우럭식해는 15일째 $10^8$, 골뱅이식해는 $10^7$ log cycle로 측정되었다. 조사한 pH 는 복어식해, 참가자미식해는 4.42와 pH 4.56, 우럭식해와 골뱅이식해는 4.31과 pH 4.26으로 측정되었다. 조사한 4종류의 해산물 식해 산도는 1.55-1.85% 로 측정되었다. 관능평가 실험에서 복어식해와 참가자미식해는 종합평가에서 4.17-4.25, 우럭식해와 골뱅이식해는 3.59-3.79로 평가되었으며, 선호도는 참가자미식해>복어식해>우럭식해>골뱅이식해 순이었다.

• 한국생활과학회지
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• 제7권1호
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• pp.235-245
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• 1998

This survey was carried out to investigate the beverage consumption pattern. The Questionnaire, which consists of preference, quantity of daily consumption, selection, consumption of traditional beverages and so on, was distributed to elementary, middle and high school students and Home Economics teachers. Compared with teachers, students prefer soft drinks to coffee and tea. The factor considered as important appeared taste when they choose beverages. The reasons why they drink beverage were its being tasty and their heavy thirst. Among traditional beverages, sikhae was consumed most frequently at home. More than 50% of respondents answered that they had experiences of drinking whachae, soochungkwa, citron tea and ginger tea.

• 동아시아식생활학회지
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• 제10권6호
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• pp.480-494
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• 2000

The purpose of this study was to survey the awareness and use for traditional foods of housewives in Kyong-buk area. The results were as follows : Residental areas were city(43.9%) and the county(56.1%). Region were divided as the north resources circle(28.3%) , the east coast circle(21.0%) , the middle west circle(21.7%), and the south city circle(29.0%). The performence degree of times and seasons of the year customs was Seolnal, Chuseuk, Daeboreum and Dongj in order. Preparation foods of Seolnal were deukguk, vegetablejeon, fishjeon, namul and gangjeung in order. Preparation foods of Chaseuk were songpeon, vegetablejeon, namul, fishjeon and fruits in order. The country foods were sikhae, muk, pumkin, golbangiguk, yakga and potato in order.

• 환경위생공학
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• 제15권2호
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• pp.18-26
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• 2000

In order to improve the quality of Kamju(sikhae), Korean traditional sweat fermentated rice drink, Kamju made with laboratory fermenting from both covered barley malt and that added to commercial $\alpha-amylase$ and commercial sikhae can were investigated and analyzed ad follows 1. The amylase activities in L-malt(laboraory made malt), C-malt(commercial malt) were 25,065 units, 20,498 units at $60^{\circ}C$ and when heating at $60^{\circ}C$ for one hour their heat stability was getting lower and while at $70^{\circ}C$ after 2 hours both their heat stability was under 21%. 2. The external appearance, of all samples, in beating test, flipper, springer and leaker test were excellent and good valued. On the open test of sample can, head space was 7.9~9.0mm, net weight 247~250g, 432~435g, pH 4.96-5.76, Brix 13.2~14.0 and vacuum degree was 29~35cmHg. 3. The sucrose content of sample 1~5 was 8,57~10.01% highest ammount than sample 6(0.91%) 7(0.43%) and maltose content of sample 1~5 was 0.65~1.41% lower than 6 was 7.91% and 7 was 8,36%. The good traditional flavor texture and saccharides components content of glucose of sample 1~5 was 1.09~1.51, 6(3.86%), 7(3.97%), fructose content of sample 1~5 was 0.45~0.95%, 6(2.76%), 7(2.81%), maltotriose and raffinose of sample 1~5 were 0.04~0.291, 6(0.61%), 7(2.81%), and solid content of sample 1~5(3.1~3.8) was lower than 6(10.25%), 7(10.09%). 4. The result of sensory test as measured as lemone yellow of sample 6 and milky of sample 7, and weetness, flavor, color, traditional texture and sensory value for sample 1~5(3.1~3.8) was lower degree than that for 6(4.5), 7(4.0). 5. Among the heavy metals analyzed from sample cans, tin, iron and lead content for sample 1~5 were 31.95~36.71ppm, 5.84~6.39ppm and 0.075~0.09ppm while their content of sample 6.7, tin, 32.91ppm, 32.87ppm, iron 5.51ppm, 5.41ppm and lead, 0.074ppm, 0.079ppm.

• 한국조리학회지
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• 제19권3호
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• pp.46-56
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• 2013

홍국쌀의 첨가량을 달리하여 전통음료인 식혜를 제조한 후 품질특성을 조사한 결과는 다음과 같았다. 홍국쌀을 첨가한 식혜의 당화과정 중 pH는 큰 변화를 보이지 않았으며 당도는 증가 하여 식혜 제조를 위한 최적의 당화시간은 $^{\circ}Brix$의 증가가 최대인 4시간 이후부터 5시간 사이가 적당한 것으로 사료된다. 홍국쌀 식혜의 pH는 홍국의 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였으며, 당도와 환원당은 변화가 없었다. 색도는 홍국쌀의 첨가량이 증가 할수록 L값은 감소하고 a값과 b값은 증가하였으며, 탁도는 증가하였다. DPPH free radical 소거활성의 변화는 홍국쌀의 첨가량이 증가할수록 시료간에 유의적인 차이를 보이며 높은 값을 보였다. $4^{\circ}C$에서 저장을 하여 미생물 총균수를 측정한 결과 홍국쌀의 첨가량이 많아질수록 저장성이 향상이 되었다. 기호도는 40% > 50 %> 30%, 20% > 0%, 10%순이었으며 홍국쌀의 첨가량은 40-50% 미만으로 첨가하는 것이 적당할 것으로 보여 지며, 홍국쌀의 첨가는 식혜에 붉은색을 나타내어 관능적으로 좋은 점수를 나타냈고, 항산화성의 향상과 미생물 생육억제작용이 나타나 제품의 저장성과 기호성을 증진시킬 것으로 사료된다.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.800-812
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• 2005

This study selected and classified the representative foods for diversifying Korean traditional foods in the globa1 market and derived the superior factor of each food by consumer survey (n=744). The superiority of Korean traditional foods was generally recognized as being in the order of 'Nutritional value' > 'Dietary culture' > 'Material' > 'Taste.' Kimchi, Tteok/Hangwa, and grilled foods were regarded as potent Korean traditional foods for global consumers. The survey about the superior factors of representative Korean traditional foods produced the following results. The superior factor of Bibimbap, Mandu, Jangachi, Joeotgal, Namul muchim Salad, Naengchae, and Ganjang was 'Variety of material or cuisine', that of Bap, Jut Samguetang, Seolleongtang, Kimchi, Doenjang, and Sikcho was 'Nutritional value', that of Naengmyeon, Kalguksu, Bulgogi, Pyeonyuk, Jeongol, Gochujang, Tteot and Sjkhae/Sujeonggwa was Taste', and that of Hangwa, Hwachae, Gujulpan, and Sinsunro was 'Appearance'. The superior factors of representative Korean traditional foods showed the following differences by age and gender, The superior factor in Mandu was 'Taste' by the subjects aged below 30 but 'Variety' by the subjects aged above 30; that in Pyeonyuk and Jeongol was 'Variety' in 31-40 year olds and those aged above 51, while it was 'Taste' in others. The superior factor of Kimchi was 'Nutritional value' by the subjects aged below 40,'Taste'in 41-50 year. olds, and 'Variety' by the subjects aged above 50, that of Namul muchim was 'Nutritional value' by the subjects aged below 20 and 'Variety'by the subjects aged above 20, and that of Naengchae was' Taste'by the subjects aged below 20 and 'Variety' by the subjects aged above 20. The superior factor of Gochujang was 'Taste' by the subjects aged below 50 and 'Variety 'by the subjects aged above 50, that of Ganjang was 'Variety' by the subjects aged below 30 and 'Taste' by the subjects aged above 30, that of Sikcho was 'Variety' by the subjects aged below 30 and 'Nutritional value' by the sutjects aged above 30. The superior factor of Doenjang was 'Nuttritional value' in all ages. The superior factors of Hangwa and Sikhae/Sujeonggwa were 'Appearance' and 'Taste' in all ages, and that of Hwachae was 'Taste' by the subjects aged below 30 and' Appearance' by the subjects aged above 30. The perception by gender was statistically differed for traditional foods such as Bap, Bibimbap, Kalguksu, Bulgogi, Pyeonyuk Jangachi, Gochujang, Ganjang, Sikhae/Sujeonggwa, Hwachae, and Gujulpan.

• Journal of Microbiology and Biotechnology
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• 제3권2호
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• pp.129-133
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• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

• 한국식생활문화학회지
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• 제9권1호
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• pp.23-41
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• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• 동아시아식생활학회지
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• 제4권2호
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• pp.27-37
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• 1994

A survey was conducted to investigate consciousness of middle and high school students unsing fast food restaurants in Kwang-ju, from July 20 to August 20 in 1993. The results are follows; 1. There are many motives which drive students into fast food restaurants. Among those are its convenience as a place of meeting friends, pleasant and clean environment for eating, no time limit of staying there, hygiene of dining equipment and table ware. 2.The majority of the students used the fast food restaurants between 12:00 and 14:00 pm. It shows that time does not influence much on using there, because they answered in high percent that they use at any time. 3. Student usually pay individually and in some cases their friends or parents pay the bill. 4. Major factor in fast food selection was their tastes, nexts, were proper price, nutrition, and so on, They prefer their home food to restaurants fast foods. 5. The most of students have positive response to make traditional Korean foods into fast foods. The students, in particular, emphasized for the development of traditional Korean foods ; Sikhae and Sujonggwa(beverage), Docbokki, Japchae, kinds of rice cake and Jun. 6. Students suggested to be better fast food service, such as lowering the price, increasing the portion size and developing fast foods from the traditional Korean foods.

• KSBB Journal
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• 제13권4호
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• pp.343-351
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• 1998

About 75 strains which utilize cholesterol as sole carbon and energy source were isolated from 10 samples of Kimchi and 18 samples of fermented fish food (2 Ojingo-jeots, salt-fermented squid ; 5 Changran-jeots, salt-fermented pollack tripe ; 5 Myungran-jeots, salt-fermented Alaska pollack roe ; 3 Gajami-sikhae-jeots, fermented flat fish ; 2 Gul-jeots, salt-fermented oyster ; a Juneo-jeots, salt-fermented shad). Among them tested, the 3T6-5Mj strain isolated from Changran-jeot showed the highest activity on cholesterol degradation. The optimal composition of medium for the producing cholesterol degradation enzyme by 3T6-5Mj strain was 1.0 g/L NH4NO3, 1.0 g/L K2HPO4, 0.1 g/L MgSO4.7H2O, 1.0 g/L FeSO4.7H2O, 1 g/L NaCl, 5 g/L Trypton, 1 g/L Cholesterol, and 5 g/L Maltose at 30$^{\circ}C$, pH 7.5, and the enzyme production reached a maximum level at 140 hours of cultivation.