• 한국식품조리과학회지
• /
• 제19권3호
• /
• pp.318-323
• /
• 2003

본 연구는 미역과 된장, 멸치 엑기스, 다시마 엑기스, 바지락 엑기스, 파, 감자, 양파가루, 마늘가루를 이용하여 1조각이 1인분이 되도록 블록을 만들어 동결 건조시킨 후 이화학적 특성을 측정한 결과는 다음과 같다. 일반성분의 경우 제품 100 g당 조 단백의 경우 녹차 미역 된장제품에 비하여 일반 미역 된장제품의 단백질 함량이 약간 높게 나타났으며, 조 지방 함량은 일반 제품이 녹차 제품보다 1% 정도 함량이 많았으며, 탄수화물 함량은 일반 미역 된장제품보다 녹차 미역 된장제품이 약간 높게 나타났다. 회분 함량은 일반 미역 된장 제품이 녹차제품에 비해 높게 나타났다. 유리아미노산 구성에서 두 제품 모두 많은 양을 나타낸 아미노산은 alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine, Iysine 등이었으며, 대부분이 일반 미역 된장제품에 비하여 녹차 미역 된장제품의 아미노산함량이 높게 나타났다. 지방산의 조성에서 포화지방산, 단일 불포화지방산과 다가 불포화지방산의 비율은 두 제품간의 차이가 별로 없었으며, 포화지방산중에서는 palmitic acid가 가장 높게 나타났고, 단일불포화 지방산은 oleic acid, 다가 불포화지방산은 linoleic acid가 가장 높은 비율을 나타냈다. 제품의 포화 지방산과 불포화지방산의 비율은 26:74로, 불포화지방산은 단일불포화지방산에 비해 다가 불포화지방산의 비율이 두배 이상 높게 나타났다. 미역 된장제품에서 가장 많은 함량을 나타낸 유기산은 oxalic acid, 다음으로 tartaric acid였으며, 대부분 녹차제품의 유기산 함량이 높게 나타났다. 관능평가에서 맛, 색, 전반적인 기호도에서는 유의적인 차이가 없었으나, 냄새의 경우 일반 시판 된장제품이 녹차제품에 비하여 유의적으로 높게 나타났다 본 연구제품의 개발로 바쁜 현대인들 특히 맞벌이, 독신자들에게 건강을 증진시키는 효과를 가지면서 간편한 방법으로 미역 된장국을 끓여 먹을 수 있는 상품을 제공하고자 하였다.

• 한국식생활문화학회지
• /
• 제26권5호
• /
• pp.455-467
• /
• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

• Journal of Nutrition and Health
• /
• 제30권10호
• /
• pp.1211-1218
• /
• 1997

This study was performed to assess the consumption of various seasonings (SNG), which are usually omitted from food frequency questionnaire(FFQ), and their contributions to nutrient intake levels. A dietary survey with FFQ , which surveyed the intake of 65 mainly uncooked food items, was conducted for 493 adults over 30 years of age from 373 households in a rural area of Korea. Household consumption of major SNG items-garlic , red pepper powder, fermented soy bean paste, oil, soy sauce , salt, etc- were estimated by a questionnaire completed by the housewives of the survey participants. The daily consumption of SNG items by each subject was determined by 3 methods ; dividing daily household consumption by \circled1 the number of household members. \circled2 the number of household members over 10 years of age and \circled3 the weighted number of houshold members calculated by the ratio of the RDA for energy. All three methods for calculating the daily personal consumption of seasoning gave similar results, which may have been partly due to the homogenity of family age distribution of the households in the study area. Therefore, the results of method \circled1 were used to determine the contribution of SNG to nutrient intake of subjects in this study. Daily intake of all nutrients were significantly increased by including SNG consumption in the measurements as compared to measuring intake by FFQ alone (p0.01). Percentages of total daily nutrient intake from SNG ranged from 2.3% in carbohydrate to 34.4% in fat. Nutrients with higher contributions from SNG were energy (8.4%), fat (34.4%), Fe(20.55) and $\beta$-carotene(17.9%). These results indicate that SNG consumption can contribute significantly to the intake of several nutrients and must be considered in surveys using FFQ.

• 한국균학회지
• /
• 제23권2호통권73호
• /
• pp.161-175
• /
• 1995

메주는 간장과 된장의 원료로 우리나라의 식물성 단백질인 조선 전통식품으로 중요하다. 조선 전통식으로 농가에서 만들어진 23종류의 메주덩어리를 수거하여, 29종의 균과 한 종의 세균을 채집하여 동정하였다. 이러한 중에서 다만 몇개의 미생물만이 메주발효과정에 작용하는 것을 발견하였고, 나머지 미생물은 메주발효에서 잘못 발효로 일어나는 오염 미생물로 밝혀졌다. 메주발효과정에서는 물리적인 변화로 건조과정(수분활성도)과 열방생과정이 메주발효 중에 일어나며, 이러한 과정이 미생물(대부분의 경우 메주 표면에서는 균)의 천이를 유도시켜 메주의 생화학적인 변화를 유도하는 것으로 나타났다. 균의 천이 과정에서 수분이 많았을 때는 물곰팡이인 접합균이 첨 서식한 것이 발견되었으며, 메주발효를 유도하는 것으로 나타났다. 흰포자를 방출하는 Scopulariopsis brevicaulis는 메주표면에서 고초세균인 Bacillus megatrium와 함께 후기 발열반응과정에서 발견되고 있었다. 미생물들이 분비하는 단백질 분해효소에 관한 조사에서, 각각의 미생물들은 콩 단백질 분해에 서로 상호보안적인 역할을 하였다. 또한, 접합균들은 조선 전통의 메주발효과정에서 후기 메주발효를 유도하는 중요한 균으로 관찰되었다.

• 한국식품조리과학회지
• /
• 제6권1호
• /
• pp.41-51
• /
• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• 한국식품영양과학회지
• /
• 제36권2호
• /
• pp.137-142
• /
• 2007

전통 콩발효식품인 수시장의 제조방법을 재현하고 이의 항산화활성 및 angiotensin-converting enzyme(ACE)에 대한 저해활성을 측정하였다. TEAC법으로 총항산화능을 측정한 결과 원료콩에 비해 수시장에서 유의적으로 높았고, 청국장과 유사한 항산화능을 나타내었다. 수시장 중의 이소플라본(diazein, genistein) 함량은 청국장보다는 적게 함유되어 있었으나 원료콩에 비해서 유의적으로 높게 나타났다. Phenolic acids의 함량은 수시장 형태로 제조했을 때 가장 높았으며 특히, $\rho-coumaric$ acid와 salicylic acid가 많이 함유되어 있었다. 유리아미노산의 함량은 원료콩과 비교하여 수시장에서 가장 높았고, 청국장이 다음으로높게 나타났다. 고혈압 효과를 측정한 결과 청국장보다 수시장에서 저해활성이 높았으며, 70% 에탄올로 추출한 경우 저해활성이 더 큰 것으로 나타났다.

• 한국식품과학회지
• /
• 제30권4호
• /
• pp.745-750
• /
• 1998

대두에 함유되어 있는 이소플라본은 항암, 골다공증 예방과 같은 기능을 수행하는 유용 생리활성물질이다. 국내의 주요 대두 가공 식품은 두부, 콩나물, 두유와 같은 비발효 식품과 간장, 된장, 청국장, 춘장과 같은 발효식품이 있다. 비발효 식품에서는 대두와 마찬가지로 대부분 배당체 형태로 존재하였다. 두유에는 평균 676 mg/kg의 이소플라본이 존재하였고, 두부는 종류에 따라 차이가 있었으며, 평균 1,151 mg/kg이 존재하였다. 콩나물에는 약 424 mg/kg이 존재하였다. 발효 식품 중에는 청국장(920 mg/kg)과 된장(627 mg/kg)에 많은 양의 이소플라본이 함유되어 있으며, 춘장에도 상당량이 존재하지만 간장에는 매우 적은 양이 함유되어 있었다. 또한 많은 양의 이소플라본이 aglycone의 형태로 존재하였다. 따라서 국내 전통 발효 식품인 청국장과 된장은 생체 이용성이 우수한 형태인 이소플라본 aglycone의 좋은 공급원이라고 할 수 있다.

• 한국식생활문화학회지
• /
• 제16권3호
• /
• pp.260-267
• /
• 2001

This study was conducted to investigate the physicochemical characteristics of Sunchang traditional kochujang(fermented hot pepper-soy bean paste) for quality standardization. The kochujang samples, which have been fermented for 8 months in 1999, were collected from 20 firms at folk village in Sunchang area and analyzed their chemical compositions and color reference. The mean value of moisture, amino-type nitrogen, pH, acidity and salt content of the samples collected were $44.62{\pm}1.79%$, $132.66{\pm}21.67\;mg%$, $4.52{\pm}0.08$, $15.77{\pm}1.62$ and $8.76{\pm}1.55%$, respectively. The moisture, pH, acidity and salt content of each sample did not show much differences among samples. The Hunter values(L, a and b) of Sunchang traditional kochujang were $25.72{\pm}1.58$, $23.26{\pm}1.71$ and $9.86{\pm}0.94$, respectively. The mean content of amino-type nitrogen of Sunchang traditional kochujang was $132.66{\pm}21.67\;mg%$, and there were a little difference between the minimum(100.33 mg%) and the maximum(164.56 mg%). The main free sugars of Sunchang traditional kochujang were fructose($1.86{\pm}1.01%$), dextrose($4.29{\pm}2.06%$), sucrose($0.54{\pm}1.21%$), and maltose($1.48{\pm}0.77%$). The contents of fructose, dextrose, and maltose had little difference among samples. The fatty acids in Sunchang traditional kochujang were composed of palmitic, stearic, oleic, linoleic, linolenic, octadecatetraenoic, arachidonic and behenic acid. The linoleic acid(18:2) showed the highest, occuping 59.37% of the total fatty acids.

• Preventive Nutrition and Food Science
• /
• 제7권3호
• /
• pp.293-298
• /
• 2002

Carnitine is considered a conditionally essential nutrient because dietary sources may become important under conditions which either reduce biosynthesis or increase urinary excretion of carnitine. Therefore, it is important to have a database for dietary analysis for carnitine content. Because there is limited data available for the carnitine content of Korean foods, this study was undertaken to analyze the total carnitine (TCNE) content of 146 commonly consumed Korean foods. TCNE concentrations were assayed using a modified radioisotopic method. Beef and pork contained 91.09 and 17.21 mg TCNE / 100 g weight, respectively. Fish and shellfish ranged from 0.28 to 24.87 mg TCNE / 100g weight. TCNE concentration in milk was 1.77 mg / 100 mL and cheese was 0.49 mg / 100 g weight. Cereals and pulses contained between 0 and 1.43 mg TCNE / 100 g weight. The TCNE concentration of most fruits and vegetables was between 0 and 0.7 mg 1100 g weight. However, mushrooms contained between 2.77 and 7.02 mg of TCNE / 100 g weight. Soy sauce, soybean paste and fermented red pepper soybean paste contained 1.05, 0.28 and 0.5 mg TCNE / 100 g weight, respectively. These results demonstrate that TCNE concentrations are high in meat, fish, shellfish and milk, but low or non-existent fruits and vegetables. However, mushrooms are a substantial source of vegetable derived TCNE. These data will be useful in establishing a database for determining the TCNE content of Korean diets.

• 동아시아식생활학회지
• /
• 제14권2호
• /
• pp.161-174
• /
• 2004

This study was accomplished to investigate the dietary life and their opinion about the food-nutrition labelling of 20's∼60's housewives in Seoul and Kyeonggi area. The results were as follows. Among subjects, 63.5% didn't make a budget for the food expenses because they did not practice habitually not only the budget-planning, but also the menu planning. They often brought the Kimchi from the relatives rather than preparing it by themselves. On the other hand, they often purchased the soy sauce, soybean paste and soybean paste mixed with red pepper. When purchasing the foods, the importantly considered factors were in the order of freshness, taste and nutritional quality. They thought the processed foods were convenient and economic in terms of time but were not beneficial for the health and low in the nutritional quality. The confirming degree of food-nutrition labelling was very low, but in case of confirming, they often confirmed the manufactured date and the expiration date in order to confirm the stability. The degree of confidence and understanding about food-nutrition labelling of subjects was average 3.3 out of 5. They wanted the nutrient content the most in the food-nutrition labelling on the package. They preferred it as the types of picture and graph rather than the table and descriptiption. The expected effects of food-nutrition labelling was that they might be helpful to select the foods for the prevention of the adult diseases and obesity. From the results, we proposed that the agencies and nutrition concerned consumers should make an every efforts for the successful implementation of food-nutrition labelling system.