• 한국식품영양학회지
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• 제30권2호
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• pp.257-268
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• 2017

The purpose of this research was to evaluate the correlation between obesity, threshold of salty taste, optimal saltiness and blood pressure in middle school students in a fishing village. The subjects were 115 boys and 103 girls in middle school in a fishing village. The BMI index and systolic and diastolic blood pressures of subjects were measured, and the subjects were divided into a normal and obese group according to their BMI. The threshold of salty taste and salt preference for a semisolid dish (steamed egg dish), liquid dish (bean sprout soup), and a solid dish (raw radish salad), were estimated by sensory evaluation. Calorie intake was measured using the weighing plate method. The boys in the obese group showed significantly higher systolic and diastolic blood pressures than those in the normal, but girls did not. Furthermore, calorie intakes of the boys in the obese group were significantly higher than those in the normal group, but this was not shown in girls. On the threshold of salty taste, both boys and girls in the obese group needed higher concentration of salt than those in the normal group. The threshold of salty taste were significantly positively correlated with systolic pressure and diastolic pressure in boys. Regarding the salt preference in the steamed egg dish, bean-sprout soup, and raw radish salad, both boys and girls in the obese group preferred higher concentrations. The higher concentration they preferred, the higher the systolic and diastolic pressures were in boys, but only systolic blood pressure was higher in girls. From these results, it is evident that a nutritional education program is needed in school to help restricting middle school students salt consumption and decreasing obesity to prevent hypertension.

• 한국식품영양학회지
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• 제17권2호
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• pp.206-211
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• 2004

오리 난황유는 난황을 성형 증자하여 만든 증자난황을 일정 조건 하에서 건조 후 용제 추출하여 제조하게 된다. 이때 증자 난황의 건조가 유제품의 품질에 집적적인 영향을 미치게 된다. 따라서 청둥 오리알로부터 직접분리 조제한 난황으로부터 난황유 추출 및 저장과정 중에 일어나는 유지의 품질 변화를 방지하기 위하여 오리난황유의 추출 이전 단계인 증자 난황의 건조 방법 및 수분함량, 온도, 건조 시간에 따른 산가 및 수분 함량의 변화를 조사한 결과, 열풍건조 분무건조 및 동결건조에 따른 산가는 각각 3.7, 3.5 및 3.5였으며, 수분의 함량은 각각 4.0%, 3.0%, 3.0%이었고, 유리지방산의 함량은 각각 0.83%, 0.80% 및 0.79%로 동결건조 및 분무 건조에 의한 건조 시 비교적 낮은 산가 및 수분함량을 보였으나 각 건조 방법 간의 유의한 차이는 보이지 않았다. 건조 온도의 영향은 6$0^{\circ}C$에서 수분의 함량은 최저치에 도달하여 일정한 값을 보인 반면, 산가 및 유리 지방산의 함량은 추출온도가 60%이상에서 급격히 증가하는 결과를 보였다. 건조시간에 따른 산가 및 수분함량과 유리 지방산의 함량 모두 건조 9시간 후 각각 3.1, 3.0% 및 0.98%로 최저값에 도달하여 건조 12시간까지 변화를 보이지 않았다. 또한 산가에 따른 난황유 지방산 조성의 변화는 $C_{18:0}$(stearic acid)의 함량은 산가가 1.5 증가함에 따라 4.76%에서 7.11%로 약 1.5배 가량 증가한 반면 불포화 지방산의 함량은 급격히 감소함을 보였다. 불포화 지방산 중 함량이 많은 지방산의 감소폭이 커짐을 보였다. 불포화 지방산 중 linolenic acid( $C_{18:3}$)의 경우 1.29%에서 0.96%로 약 3배 가량 감소되었으며, Arachidonic acid($_{20:4}$)의 경우 0.63%에서 0.40%로 약 1.5배 가량 감소되었다. 이상의 실험결과로부터 최적의 증자난황 건조조건으로 열풍건조법으로 6$0^{\circ}C$, 9시간 건조시 수분함량과 산가 및 유리지방산이 함량이 낮은 양호한 품질의 난황유를 얻을 수 있는 것으로 판단되었다.판단되었다.

• 한국식품조리과학회지
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• 제12권2호
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• pp.200-206
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• 1996

전통쌀가공식품인 증편의 영양성 및 기호성을 증진시킬 목적으로 콩가루, 전지분유, 탈지분유, 난황, 난백, 쑥가루 등을 첨가하여 증편을 제조하였으며 첨가 재료별 증편의 성형성 및 관능적, 물성적특성을 비교 하였다. 첨가재료를 달리한 증편의 일반성분을 분석한 결과 쑥가루를 제외한 모든구에서 단백질함량이 대조구에 비해 높았으며 콩가루, 전지분유 첨가구는 조지방의 함량이 높았다. 탈지 분유와 전지분유를 첨가한 증편의 loaf volume은 대조구에 비해 낮았으나, 난황, 난백, 쑥가루을 첨가 한 증편은 대조구와 유의적 차이를 보이지 않았다. 쑥 가루 및 난황첨가구는 기공이 균일하지 않았다. 첨가재료별 증편의 관능검사결과 콩가루, 전지분유, 탈지분유, 난백첨가구가 대조구보다 단맛의 정도가 강하고 씹힘성 및 단단한 정도가 낮았으며, 쑥가루첨 가구는 쓴맛이 강하게 느껴지고 단단하였다. Texturometer로 증편의 물성을 측정한 결과, 쑥가루 첨가구는 경도, 탄력성 및 씹힘성이 높아 단단하고 탄력있는 특징을 보였으며, 콩가루, 전지분유, 탈지분유 및 난백첨가구는 이러한 물성이 대체로 낮아 부드럽고 질기지 않는 물성을 나타내었고 이는 관능검사 결과와 유사하였다. 콩가루 및 전지분유첨가구를 4$^{\circ}C$에서 저장했을 때 경도의 변화가 대조구보다 낮아 증편의 노화를 지연시키는 효과가 있었다.

• 동아시아식생활학회지
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• 제10권1호
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• pp.1-20
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• 2000

The purpose of this study was to survey the various kinds of cooked beef products focusing on "chim" (a steamed beef recipes) through historical literatures written from 1945 to 1997 in Korea. " Chim" was recorded 96 times in the references and could be classified into 3 groups based on major ingredients suchas the cud pouch, liver , spine , tongue, fleshes, beef, rib and tail, an could be classified into 14 groups based on minor ingredients such as vegetables fried beef in egg batter. tomatoes, callion and rice cake. Among the seventeen cooked recipe of " chim", "kalbi chim(rib) " was recorded most frequently and "satae chim(shank)" was the next. Though "yang chim(the cud pouch), salkogi chim(fleshes), sokalbi chim(rib) and sokori chim (tail) " has been sued until present day, salkogi chim subdivided into satae chim, udun chim, nubianisam chim, sosim chim in the middle twenty centuries. Ribs was most popular ingredient among the major ingredients such as the cud pouch, liver, spine, tongue, tail, fleshes. Decorating ingredients such as sukgi mushroom, minarichodae, pyoko mushroom, gingkonut also come into use subingredients or decorating ingredient in the 1990.nto use subingredients or decorating ingredient in the 1990.

• 대한영양사협회학술지
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• 제2권1호
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• 한국식생활문화학회지
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• 제23권4호
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• pp.438-447
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• 2008

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

• 동아시아식생활학회지
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• 제1권3호
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

• 한국식품영양과학회지
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• 제32권7호
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• pp.991-996
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• 2003

김밥 원료 및 김밥 보존 중의 일반 호기성세균과 대장균군의 분포를 측정하고 감마선 조사에 의한 김밥의 위생성 및 보존성 개선 가능성을 살펴보았다. 김밥 원료 중 미생물 오염이 가장 큰 것은 김이었으며 비가열 채소인 오이의 오염가능성도 높았으나 실제로 김밥에 오염된 미생물의 대부분은 제조과정에서 환경으로부터 유입되었다. 김밥의 보존 중 일반세균의 생장은 밥과 계란에서 가장 높았으며 대장균군의 생장은 동물성 원료인 계란과 햄에서 현저하였다. 김밥의 감마선 조사에서 일반세균은 2kGy 이상의 선량에서 2∼4 log cycle 수준으로 감소하였으며 대장균군은 2 kGy 이상의 선량에서 대부분 사멸되었다. 감마선 조사선량에 따른 김밥의 관능평가 결과 3 kGy 조사구는 대조구에 비하여 관능적인 선호도가 현저히 낮았으며 2 kGy 조사구는 감마선 조사 직후 대조구에 비하여 다소 선호도가 낮았으나 15$^{\circ}C$에서 24시간 보존 후에도 안정적인 관능특성을 나타내었다. 따라서 김밥의 위생성 및 보존성 개선을 위하여 2 kGy의 감마선 조사가 적정 수준인 것으로 평가되었다.

• 한국식생활문화학회지
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• 제7권3호
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• pp.223-235
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• 1992

1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

• 대한영양사협회학술지
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• 제7권4호
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• pp.385-396
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• 2001

This study was carried out to obtain the menu preferences of frequently served set menu of the staff working at Samsung Medical Center. The frequently served set menus were 72 menus including 23 Korean meals, 12 bowel of rices, 18 noodles, 10 soups, 6 fried rices, 3 western meals. The subjects of this study were 624 staffs who works at Samsung Medical Center. The results are summarized as followers : The subject group for this study was composed of 23% males and 58% females, 80% of subjects are twenties and thirties. The best preferred menu was fried food 4(boiled rice with assorted mixtures, boiled quail egg). And noodles 8(cold buckwheat noodles, fried mung-beans), noodles 2(buckwheat noodles, fried vegetable), Western meals 3(hamburg steak, steamed dumpling), noodles 18(rice-cake dumping soup, fried sweet potato with sugar syrup) were preferred by the subjects. The worst preferred menu was soups 4(loach soup, fried sea food and welsh onion). In the preference each kinds of set menus, Korean meals 3(soup to relive the hangover with pollack, grilled meat, lettuce, fruit salad, Kimchi, ice tea) was the most preferred of the Koreans meals, bowel of rice 8(omelet containing fried rice, chicken salad) of the bowel of rices, noodles 8(cold buckwheat noodles, fried mung-beans) of the noodles, soups 3(spicy beef soup, chicken salad) of the soups, fried rice 5(boiled rice with assorted mixtures, boiled quail egg). There was no significant sexual difference in the menu preferences except 7 menus. There was significant age difference in the 17 menu preference, the younger age subjects were the better like noodles.