• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.23-27
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• 1999

To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100 $^{\circ}C$ for 6 hours, and their in vitro and in vivo protein qualities were determined . Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added apicy vegetables . Boiling (10$0^{\circ}C$) , appeared to improve in vitro protein qualities slightly more than hydrocooking (11$0^{\circ}C$), but those with mild processing tended to result in better protein qualities than high temperature cooking (136-14$0^{\circ}C$). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables . In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions(10$0^{\circ}C$), PERs of those extracts were not higher htan those of extranct processed at high temperature.

• 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.

• 한국수산과학회지
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• 제32권2호
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• pp.211-216
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• 1999

풍미향상과 고온 열처리로 인한 단백질 품질저하를 완화시킬 목적으로 세가지의 향신 채소 (마늘, 생강, 양파)를 첨가하여 $110^{\circ}C$에서 5시간동안 조리한 어육 고음추출물의 단백질의 품질을 평가하였다. 향신채소를 첨가한 붕어 어육가수분해물의 유효성 Iysine은 생육의 유효성 Iysine과 거의 같은 수준을 유지하였으며, 광어의 경우는 $66\~84\%$ 정도 유지되었다. 친유성 갈변물질 발생정도는 원료어육에 비해 붕어의 경우는 오히려 낮고, 광어는 높은 것으로 나타나 이런 종류의 갈변물질은 제거된 지방량에 따라 달라질 수 있을 것으로 판단되었다. TI생성은 원료어육과 별차이가 없고, 소화율은 원료어육보다 $4\~5\%$ 낮으나 대체로 고온 고음추출물에 비해 $3\~4\%$ 높게 나타나 단백질 품질 저하가 훨씬 완화된 결과를 보였다. 원료어육의 유리 아미노산의 총량이 $2,000mg\%$ (광어), $2,240mg\%$ (붕어) 정도였던 반면, 향신채소를 첨가한 고음추출물에는 $3,800mg\%$ (광어), $3,700mg\%$ (붕어) 정도의 유리아미노산이 함유되어 있었다. 붕어 고음추출물의 주요 유리아미노산은 histidine, taurine, glycine 및 alanine 이었으며, 광어의 경우는 taurine, alanine 및 asparagine이었다. 향신채소 첨가 어육 고음추출물 중 비교적 품질이 우수하다고 판단 된 생강첨가 추출물을 이용한 in vivo 단백질 품질 평가를 한 결과 in vivo 단백질 소화율은 표준단백질인 ANRC casein보다 $6\~7\%$낮았으나 고온 고압 처리 고음추출물보다 붕어의 경우 약 $10\%$이상 소화율이 높아졌다. Rat-PER은 약간 상승하였지만 실험 전기간 동안 실험동물의 체중증가는 거의 발생하지 않았고, 다만 고온 처리 시료에서 발생하였던 탈모현상은 볼 수 없었으며 분변의 상태도 약간 호전되었다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.422-429
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• 1998

The content of zinc and copper were analyzed and compared for five favorite traditional Korean dishes. The purpose of the research was to substantiate traditional Korean foods, which are good sources of these two minerals, to emphasize the importance of the minerals and to improve nutritional conditions. Foods were collected from institutional food services and Korean restaurants. The result of the analysis of the minerals are listed below. 1. When the survey was done on the preference and the frequency of intake of 106 Korean traditional dishes, the most popular food item was soybean paste stew (doenjangchigae); the second, barbecued beef (pulgogi): the third, cooked rice with assorted vegetables (pibimpap): the fourth, grilled fishes : the fifth, spicy beef vegetable soup (yukkaejang). The frequency of intake of eating these dishes was also very high. 2. The average one serving portion of each of the five dishes from institutional food services and Korean restaurants are as follows. The average one serving size of cooked rice with assorted vegetables of the two systems were 451.2g and 403.0g; spicy beef vegetable soup, 379.3g and 512.3g; soybean paste stew, 292.0g and 278.8g; barbecued beef, 76.1g and 202.5g: grilled croaker(chogi, fish), 47.5g and 36.5g, and grilled spanish mackerel(samchi, fish), 60.0g and 250.0g. The differences of the average one serving portion between the two systems were very significant. 3. The total average zinc content of each of the five dishes from the two different systems were analyzed. The zinc content of cooked rice ith assorted vegetables from institutional food services was 4.3mg and that from Korean restaurants was 2.9mg; spicy beef vegetable soup, 1. 7mg and 3.2mg: sybean pste stew, 1.4mg and 1.6mg: barbecued beef, 1.9mg and 4.3mg; grilled croaker, 0.5mg and 0.4mg; grilled spanish mackerel, 0.8mg and 2.7mg. The difference between the average of total zinc content of two systems were not statistically significant. 4. The average total copper content of each item from the two different systems were compared. The average total copper content of barbecued beef from institutional food services was 692.4$\mu\textrm{g}$ and that from Korean restaurants was 502.5$\mu\textrm{g}$. The value of the institutional food services system was significantly higher(p＜0.05). Spicy beef vegetable soup, 161.1$\mu\textrm{g}$ and 208.3$\mu\textrm{g}$: soybean paste soup, 290.5$\mu\textrm{g}$ and 308.5$\mu\textrm{g}$; barbecued beef, 217.7$\mu\textrm{g}$ and 339.l$\mu\textrm{g}$: grilled croaker, 51.7$\mu\textrm{g}$ and 44.l$\mu\textrm{g}$; grilled spanish mackerel, 92.0$\mu\textrm{g}$ and 265.2$\mu\textrm{g}$. The difference of the two systems was not significant. 5. The zinc contents per 100g each of five traditional Korean dishes were barbecued beef, 2.2mg, grilled spanish mackerel, 1.2mg, grilled croaker, 1.1mg, cooked rice with assorted vegetables, 0.8mg, soybean paste stew, 0.6mg, spicy beef vegetable soup, 0.5mg. The copper contents were; barbecued beef, 203.0$\mu\textrm{g}$, cooked rice with assorted vegetables, 138.7$\mu\textrm{g}$, grilled spanish mackerel, 137.9$\mu\textrm{g}$, grilled croaker, 119.l$\mu\textrm{g}$, soybean paste stew, 105.l$\mu\textrm{g}$, spicy beef vegetable soup, 40.5$\mu\textrm{g}$.

• 한국기후변화학회지
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• 제5권1호
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• pp.47-59
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• 2014

본 연구에서는 주요 양념 채소류인 고추, 마늘, 양파의 생산량을 결정하는 재배면적 및 병해 발생양상의 변화를 기상요인과의 회귀분석을 통해 재배적지 추정 및 생산량 예측의 정확성을 기하는데 연구의 목적을 두었다. 고추에 있어 기온 및 강수량의 기상요인과 주요 병해인 역병과 탄저병의 발병율을 분석한 결과, 고추 정식기인 5월의 평균 기온이 $18.3^{\circ}C$ 이상이고, 7월의 평균 강수량이 532 mm 이상인 두 가지 조건을 만족했을 때 발병율이 50%를 넘었다. 고추 CMV와 BBWV2의 경우는 8월의 기상요인과 깊은 관련을 가지고 있는데, 기상요인별 발병율은 서로 반대되는 경향을 보였다. 마늘과 양파의 주요 병해인 흑색썩음균핵병의 발병율과 기상요인과의 관계를 보면, 마늘에서는 강수량보다는 기온이 더 높은 관계를 보였다. 구비대기인 4~5월의 평균기온이 $15.0{\sim}15.9^{\circ}C$ 사이에서 발병율이 가장 높았다. 양파에서는 11~1월의 평균기온이 $4.0^{\circ}C$ 이상이고, 3월 평균 강수량이 40 mm 이상일 경우, 흑색썩음균핵병 발병율이 증가하는 경향을 보였다. 주요 양념채소의 주요 병해 발생과 기상요인의 관련성을 회귀분석한 결과, 고추와 양파의 경우 재배적지가 중부지방으로 점차 확대될 것으로 추정된다.

• 한국식품조리과학회지
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• 제32권1호
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• pp.136-146
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• 2016

The purpose of this study was to investigate whether there was a gender difference in motivating university students to decrease their sodium intake and to identify effective motivating factors. Within the protection motivation theory (PMT) framework, a survey questionnaire was developed to measure participants' perceptions on the severity of and the vulnerability to risk of serious diseases due to the high sodium intake, as well as the effectiveness (response efficacy) and the ability to perform preventive measures (self-efficacy). Behavioral intentions on five specific practices (checking nutrition label, consuming more fruits and vegetables, consuming less soups, avoiding spicy and pungent food, purchasing less instant or restaurant foods) related to decreasing sodium intake were also included. A total of 294 usable response data were collected from university students (92 male, 202 female) in Busan and Gyeongnam in June 2015 and analyzed using IBM SPSS 22. Severity was the highest (4.04) PMT factor followed by response efficacy (3.72), self-efficacy (3.42), and vulnerability (3.26). Compared to male students, female students thought that the threat was more severe (t=6.035, p<0.001) and reducing sodium intake would be effective to prevent serious illnesses (t=4.724, p<0.001), but their vulnerability and self-efficacy perceptions were not different from male students. Among the five items measuring behavioral intention, female students were more likely to increase fruits and vegetables consumption (t=3.811, p<0.001), while male students were more likely to avoid spicy and pungent foods (t=2.336, p=0.020). Based on findings of this study, the recommended strategy to effectively motivate university students to lower their sodium consumption level is the development of campaign focused on increased vulnerability perception, response efficacy, and ease of practicing preventive measures instead of emphasizing the severity of the consequences.

• 동아시아식생활학회지
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• 제12권2호
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• 수산해양교육연구
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• 제18권2호
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• pp.164-171
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• 2006

본 연구에서는 부산지역의 생선횟집을 중심으로 생선 매운탕의 조리 실태를 조사하여 표준조리법 개발에 기초자료로 활용하고자 하였다. 1. 재료로 사용되는 어류는 조피볼락과 넙치가 공통으로 사용되며, 그 외 어종들을 사용하는 것으로 나타났다. 2. 야채류는 무, 대파, 고추, 양파, 조미 및 향신료는 고춧가루, 마늘, 소금, 후추가 공통으로 사용되고 있는 것으로 나타났으며, 기타 재료들이 부가적으로 사용되는 것으로 나타났다. 3. 생선 매운탕에 사용되는 물은 생수와 어류를 삶은 물을 이용하고 있으며, 기타 야채를 삶은물을 이용하는 곳도 있는 것으로 나타났다. 4. 3-4인분 기준의 생선 매운탕에 사용되는 생선의 양은 조피볼락 1.5-1마리와 넙치 0.5-1 마리에 해당되는 머리와 뼈를 이용하는 것으로 나타났다. 5. 생선 매운탕의 조리방법은 물 끓인 다음 재료를 이용하며, 양념장은 양산품을 바로 이용하는 것으로 나타났으며, 조리기구는 대부분 뚝배기를 이용하는 것으로 나타났다.

• Journal of Nutrition and Health
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• 제57권2호
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• pp.228-243
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• 2024

Purpose: This study aimed to identify the distinctions in dietary and health-related behaviors among Indonesian women who marry Koreans or into multicultural families (MF) and those who marry Indonesians living in Korea (IK) and in Indonesia (II). Methods: The study was performed with 192 subjects using an online questionnaire regarding food choice, dietary and health behavior, and nutrition quotient (NQ). The analysis used Pearson's chi-squared test, the Fisher's exact test, multinomial logistic regression, and the general linear model. Results: The MF group consumed Korean food more than once a day and Indonesian food 1-2 times monthly (p < 0.001). The main challenge for the IK and II groups in consuming Korean food was the presence of pork and the different food flavors (p < 0.001). The MF group tended to have normal body mass index, consumed more vitamin and mineral supplements (p = 0.014), and exercised regularly ≥150 min/week compared to the IK and II groups (p < 0.001). However, the MF group had the highest rate of skipping breakfast (p = 0.040). When evaluating the NQ of the participants, the MF group consumed more vegetables (p = 0.026), mixed grains (p = 0.031), and spicy and salt soups (p = 0.006). The II group consumed more fish (p = 0.005), beans (p = 0.009), and nuts (p = 0.003). The IK group checked the nutrition labels the most (p = 0.005), while their consumption of vegetables, fish, beans, and nuts was lowest. The MF group had a higher balance score, which resulted in a substantially more nutritious food intake compared to the other two groups (p = 0.037). Conclusion: The MF group consumed more vegetables and mixed grains, adequate fish, beans, and nuts, and engaged in longer daily physical activity. However, the IK group had a relatively low-quality diet and nutritional intake status compared to the other two groups, and this needs to be improved in the future.

• 농업과학연구
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• 제33권1호
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• pp.57-66
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• 2006

This study attempts to investigate the possible extent that main spicy vegetables' competitiveness can be improved through various measures. More widely open the agricultural market becomes, more important enhancing the competitiveness of domestic agricultural products is especially in high tariff products such as red-pepper and garlic. Up to date, numerous measures have been applied to those products for enhancing the competitiveness by government, regional agencies, and producer's organizations. However, there is few studies about how much the competitiveness can be improved as a whole from implementing the diverse methods. Following the results, the competitiveness of red-pepper and garlic can be improved up to 70% and 50% respectively by reducing production costs.