• 한국식품영양학회지
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• 제12권4호
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• pp.387-396
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• 1999

Dog meat was begun to be edible by the Chinese, Japanese, the French, Belginan, German Philippines Vietnamese, North-Americans African-Indians Canadian-aborigines Alaskan aborigines including Kor-eans. According to the record, Korea has a long history to have eaten dog meat from the era of Sam-kug(three kingdoms BC 57∼AC 668) and so there are numerous languages proverbs, and customs re-lated to the dog meat. Over the long history there have been many records and recipes about the edib-leness of dog meat. But at present time only the way of cooking such as Bosintang(a soup) Suyuk(a boiled meat) Duruchighi(boiled meat added spice and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) Jeongol(boiled meat mixed with spices vegetables and water on the pot) remains. Koreans eat dog meat following the traditional customs n the Boknal(hottest day in summer). Also the areas of Buyo. Sochon, Boryong adn Chongyang of Chungnam province and the ad-jacent areas like Kongju, Iksan, and Nonsan have customs to kill the dog and offer dog meat to the gue-sts in time of small or big occasions such as funeral ceremony Hoigap(anniversary of one's 60th birth-day) and one's birthday. This range of customs is expanding larger and larger. These areas are the cen-ter of past Baekche(BC 57∼AC 660). In spite of this it is unreasonable, and excessive action for foreig-ner to fine fault with the dog meat or Korean food culture.

• 한국식품영양과학회지
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• 제27권5호
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• pp.808-812
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• 1998

Melania snail(Semisulcopira bensoni) is used as ingredient in Korean traditional soup and nutritional foods. Generally, lipoxygenase in several food products may produce off-flavors during their processing and storage. Therefore, the inactivation of lipoxygenase is required to make the better extracts from Melania sanil. Also, the quality on freshness of Melania snail may be evaluated by lipoxygenase activity. The lipoxygenae activity was the highest at 40~60% saturation among several concentrations in salting-ouot saturated solution of ammonium sulfate. The partial purification of lipoxygenase was successfully obtained by Sephacryl S-200 gel chromatography. The first peak among three peaks for protein determination showed the highest activity of lipoxygenase in 13~16 fractions among 100 fractions. The highest peak of lipoxygenase activity by ion exchange chromatography was shown at 0.1M NaCl. In the purification step, the specific activity was 20.8U/mg and activity yield was 19.8%. The optimum pH and temperature were pH6.0~8.0 and 3$0^{\circ}C$, respectively. Molecular weight of the lipoxygenase was estimated about 35kDa by SDS-PAGE.

• 한국지역사회생활과학회지
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• 제15권3호
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• pp.21-28
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• 2004

Marketing of traditional doenjang (a kind of fermented soybean product) is now focusing on its health advantages, being proven to have anti-viral, anti-cancer and anti-oxidant effects. The purpose of this study is to investigate the consumption patterns of traditional doenjang in the households managed by different generations of women living in Gyeonggi area. Six hundred housewives answered the questionnaire. Statistical analyses were performed on 590 subjects using SAS (ver 8.1). Chi-square tests and General Linear Models were used. The age distribution of housewives was as follows: 42.9% were in their 30s; 40.9% were in their 40s; and 16.2% were in their 50s. 57.5% of subjects graduated with high school education while 72.8% of subjects did housework only. Overall, 47.2%, prepared their doenjang themselves, while the remainder purchased it or received it from relatives. This percentage differed however according to age group, as self-preparation of doenjang was found in only 22% of housewives in their 30s, but increased to 83% of subjects in their 50s. 53.4% of subjects had their doenjang donated to them by relatives, compared with only 3.1 % of subjects in their 50s. Most of dishes using doenjang were soups and stews. Those housewives in their 50s made significantly higher use of doenjang in soup, wrapping vegetables (ssamjang), seasoning, and flat cake (jangttok). Doenjang dishes were prepared for the husband in the family 59.2% of the time, followed by housewives 15.4% of the time. Annual consumption of doenjang was 5.1kg. and Kanjang was 4.4L per household; there was no significant difference between the age groups respecting annual consumption. From such results, we may assume a decrease in home-made doenjang among younger generations and an increase in the amount of purchased doenjang. We can predict an increased need for doenjang of better quality. Also the development of new products such as ready-to-eat or fast food variants would better serve the trend towards convenience.

• 한국조리학회지
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• 제14권4호
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• pp.67-78
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• 2008

This study is focused on developing traditional folk products by utilizing the representative crops and indigenous products of Wanju area on the basis of surveys on the visitors to the native local restaurants. The study examined 110 visitors of thirty native local foods restaurants in Wanju area from December 5, 2007 to January 5, 2008. The result of this study is as follows. First, the restaurant visitors presented different opinions about the competitiveness of Wanju foods and gender-wise differences in their food competitiveness, food information and food choice. This can be translated as men and women had different preferences in how much they spend for eating out and choosing foods. Second, their different age, incomes and jobs also indicated their different preferences. Third, they point out broth, cooked rice, and dessert as the native local menu that must be developed in Wanju area. Among the local menu to be developed were Wanju style mushroom rice, chicken stew, oriental herb duck soup and fruit dessert. The effort to exploit the native local menu of Wanju should contribute to activating the sales of restaurants and further to the economic development of the region.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.243-244
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• 2003

The effects of Lactic acid bacteria have been investigated on anti-tumor. cholesterol reduction in blood. promotion of immune and skin-beauty. We are focused on cosmeceutical activity of Lactic acid bacteria (LAB). Ml, which is found in Korean traditional food. Kimchi The LAB.Ml has been identified as Lactobacillus plantarum Ml and individually cultured with Soybean soup and Soybean-Curd whey, until the total acidity has been reached the highest. After then, cell-free extracts from Ml have been used for the following studies. We assessed the effect of Lactobacillus plantarum Ml on the depigmentation of B16FlO melanoma cell. The melanin content of cells was decreased with 1-3% of cultured extracts. The tyrosinase activity was reduced by cell-free extracts of Lactobacillus plantarum Ml. Anti-aging and anti-oxidative activity of Ml cultured extract was also studied in NIH-3T3 human fibroblast cells. It showed that induction of cell proliferation. collagen synthesis and free radical scavenging activity. Additional studies for anti-fungal and anti-acne activity were also detected on Staphylococcus aureus and Propionibacterium acnes, respectively. These results suggest that cultured extract of Lactobacillun plantarum Ml would be used for cosmeceutical ingredients through multifunctional reaction on skin such as whitening, anti-wrinkle. anti-oxidation and anti-acnes.

• 한국식품영양과학회지
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• 제32권5호
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• pp.764-778
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• 2003

본 연구는 주부(30~59세) 30명을 대상으로 하여 추정량기록법으로 연중 음식 및 식단 패턴을 조사하였으며, 그 결과를 요약하면 다음과 같다. 섭취 빈도를 기준으로 살펴본 상용 음식은 4계절 모두에서 쌀밥, 배추김치, 열무김치, 커피, 김구이, 된장찌개 등이었고, 음식군별 섭취빈도는 밥류, 김치류, 음료류, 과일 및 주스류, 국 및 탕류, 찌개류, 나물 및 무침류 순으로 섭취를 하고 있었다. 앞선 모든 연구에서와 마찬가지로 우리나라의 주요 식생활의 패턴인 밥을 주식으로 하는 전통 식생활을 보여 주고 있다. 음식 군별 섭취량을 보면 국.탕류, 찌개류는 가을, 겨울에, 전.부침류는 원료가 되는 채소류 등 농산물이 많이 생산되는 여름에 가장 많이 섭취하였다. 나물 무침류는 겨울에 가장 많이 섭취하였고 김치류는 4계절 모두 많이 섭취하고 있었다. 가장 자주 섭취한 음식 군은 밥류, 김치류, 음료류, 과일 및 주스류, 국 및 탕류 순이었다. 음식 군별 다빈도 음식을 살펴보면 밥류의 경우 모든 계절에서 쌀밥의 섭취 빈도가 다른 종류에 비해 월등히 높았다. 면.만두류의 경우 모든 계절에서 라면을 가장 많이 섭취하고 있었다. 국.탕류의 경우 봄, 여름, 겨울에서는 미역국, 가을은 배추된장국이었다. 찌개류는 봄과 여름, 겨울에서 된장찌개, 가을의 경우 김치찌개 등의 결과를 보여주었다. 계란찜은 모든 계절에서 섭취량이 가장 많은 것으로 나타났고, 구이류의 경우 김구이가 4계절 모두 1위를 보여주어 가장 많이 먹는 구이류임을 보여 주었다. 전.부침류의 섭취 빈도는 사계절 모두 계란 후라이가 1순위를 차지하였고, 볶음류의 경우 멸치볶음이 4계절 모두 가장 섭취 빈도가 높았고, 조림류는 봄의 경우 콩조림, 여름은 깻잎조림 , 가을과 겨울은 고등어조림을 자주 섭취하는 것으로 나타났다. 나물.무침류는 봄은 취나물, 여름은 콩나물, 가을은 무생채, 겨울은 시금치나물, 김치류는 4계절 모두 배추김치가 섭취 빈도가 높았고, 열무김치와 깍두기, 총각김치도 모든 계절에서 섭취 빈도가 높았다. 조사 대상자들이 가장 많이 섭취하는 상위 10위 권에 드는 대부분의 식단이 밥과 반찬으로 이루어진 식단이었다. 봄.여름.가을 겨울 모두 가장 많이 사용한 식단의 형태는 밥＋국＋김치로 각각 그 비율이 6.84%, 6.10%, 7.18%, 6.84%이었다. 2위는 봄이 밥＋김치(5.56%)인 반면, 나머지 여름, 가을, 겨울은 면(만두)＋김치형태였다. 본 연구는 조사 대상수가 다소 적다는 점이 있지만, 식사를 직접 준비하는 주부가 기록하였고 지금까지의 단기간 조사의 단점을 보완한 365일의 식품 및 음식섭취 자료라는 점에서 의미 있는 자료가 될 수 있을 것이다.

• 대한가정학회지
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• 제5권1호
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• pp.733-739
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• 1966

A 371 agricultural households from 26 different communities in South Korea was subjected on a study of food taboos in January of 1966. To the pregnant women, those to whom a high protein diet is particurally important, as many as 14 different kinds of foods, mostly portein rich foods, were avoided to eat. It is believed that if duck is eaten while pregnant her baby may walk like a duck in later life. Some mother have a strong aversion to the rabbit meat that her unborn baby must be a harelip. It is feared to eat chicken, shark or carp by the pregnant mother for her baby may get a gooseflesh appearance, or fish scale-like skin in later life. It is thought that if mother eats soup made of meat borns, especially chicken bones, a disfigured baby may be born. Some area informed that if mother eats crab meat her future baby will always bubble. To the child-bearing mothers 13 different kinds of foods were avoided to eat. Some believe that if raddish kimchi, soybean curd, squash are eaten while dilivery that mother may get dental decay or to lose all her teeth. Other think that highly spiced raddish kimchi cause delivery difficult. To the lactating mothers 7 different items of foods were not recommended to eat. It is a common belief that eating green vegetables, especially fresh lettuce, are restricted that her baby may stool greenish. It is said that eating ginsen-chicken soup, or ginsen tea during lactating reduces breast milk secretion. To the weaning babies 7 different kinds of foods were prohibited to fee. Eggs are not eaten because mothers think her babies will start to talk very late. Eight different items of foods in cases of gastro-intestinal diseases, 5 items for liver disease, 7 items for high blood pressure as well as for paralysis were respectively restricted. It is said that meats including pork, beef, and chicken are neither desirable for the patients of high blood pressure nor those of paralysis. To the measles children 10 varieties of foods were restricted. Especially soybean products and meats were not encouraged to use for avoiding asecond attack of measles. For the common cold 8 different kinds of foods were aversed and men think that eating of soup of undria delays a recovery. For the tuberculosis 4 kinds of foods were prohibited to eat. It is said that wine, red pepper and ginsen will stimulate lung bleeding. Many mothers had a strong aversion to fermented shrimp and fish in case of style. and 5 different items of foods were restricted. In case of menstration not so many foods were restricted as other cases, but meat soup is not eaten in this condition in some areas. Majority of food taboos in Korean villages are neither based on tribal nor religious factors. But no one knows how, since what ages, from where, these food taboos have been transmitted and spread over the country. This survey found a great variety of food taboos, aversions, traditional beliefs and prohibitions latent unknown reseasons, or non-scientific conceptions, or completely different ideas from the modern medical aspect, or somewhat fallacious and superstitious beliefs. For the vascular disease contrasting approach were found between modern the oritical therapy and popular remedy among the rural populations who largely depend on the eastern medication. Further scientific study on either side should be done to lead the patient proper way. Many restricted foods such as rabbit, duck, chicken and fish are best resources of protein rich foods which are available in the village. Emphasis should be laid upon breaking down fallacious and supersititious food taboos through the extended nutrition education activities in order to improve food habit and good eating pattern for healthier and stronger generations of Korea.

• 한국식품영양학회지
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• 제29권5호
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• pp.735-745
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• 2016

This study conducted a survey with 203 single households among men and women in their 20s to 40s who were living in metropolitan areas from October 6 to November 4, 2012 in order to investigate the dietary attitude of the single households. The ratio of single households who had three meals a day regularly was 2.85 points, which was lower than the normal level, and it turned out that those in their 20s and 30s had meals more regularly than those in their 40s did (p<0.001). As for the irregular meal time, most were breakfast (85.9%), and it turned out that they often skipped meals mostly because they did not have time to eat and (41.7%) or because that bothered them (26.0%). 62.6% of the single households did overeating and most of them (39.4%) did overeating because of their irregular meals. Of the single households, women or persons who had lived alone for less than 3 years or more than 7 years cooked at home, more often (p<0.05), and most of them (42%) cooked noodles, easy to cook, but women cooked Korean food-based homemade food such as rice (31.7%) or soup and stew (21.2%), often (p<0.05). It turned out that 36.9% of the single households often ate out about two to three times a day, and as for their favorite eating-out menus, 39.4% were Korean food, followed by Western food (23.8%), flour-based food (13.5%), fast food (9.8%), Chinese food (7.3%) and Japanese food (6.2%). Lastly, as for inconveniences when they ate out, most were the 'price' (22.8%), followed by 'too much amount of food for one person' (20.2%) and 'limitations in menu selection' (19.2%). As a result of this study, it appeared that the single households had an irregular dietary life, often did overeating and often ate out, so it is judged that it would be necessary to develop a variety of nutritionally-balanced HMR food and eating-out menus in a reasonable price range for their healthy dietary life.

• 한국식생활문화학회지
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• 제4권3호
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• pp.245-251
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• 1989

우리나라 고유 식품인 소양의 영양적 가치와 최적조리 조건을 제시하기 위해서, 소양 조직의 일반 영양성분과 조리방법(가열처리, 압력처리, 양과 물의 첨가비)에 따른 질소성분과 미네랄성분의 용출, 핵산관련 맛성분의 용출 및 관능검사 결과를 요약하면 다음과 같다. 1. 소양의 제 1위와 제 2위의 영양성분은 거의 차이가 없었으며 수분 약 83%, 회분 $0.4{\sim}0.5%$, 지방 약 3%, 단백질 약 13%, 칼슘 $50{\sim}56mg%$, ${\alpha}-amino$ N $75{\sim}76mg%$, 인 $75{\sim}76mg%$였다. 소양의 상피세포층의 중량은 제 1위에서 35%, 제 2위에서 29%를 차지하였으며, 회분과 칼슘을 제외한 모든 영양성분은 상피세포층과 근육층에 균일하게 분포되어 있었으나 칼슘은 총함량의 80% 이상이 상피세포층에 함유되어 있었다. 2. 소양을 2, 4, 8, 12, 24시간 가열한 후 질소성분(총질소와 ${\alpha}-amino$ N)과 미네랄성분(칼슘과인)은 각각 8시간과 4시간 가열에 의해 plateau에 달하였으며, 맛성분인 5'-IMP는 8시간 가열에 의해 plateau에 달하였다. 관능검사 결과는 8-12시간 가열시 좋은 성적을 얻었다. 3. 소양을 압력솥에서 30분, 1, 2, 3, 4시간 가열조리한 후 질소성분과 미네랄성분은 각각 2시간과 1시간 가열에 의해 plateau에 달하였으며 5'-IMP는 2시간의 압력가열로 최대값을 나타냈다. 관능검사 결과는 1시간 이상 가열시 좋은 성적을 나타내었다. 4. 소양의 중량별 용출액 중의 영양성분을 보면, 양에 대한 물의 첨가량이 10배 이상일 때 용출량은 증가하고, 특히 칼슘은 10배 이하에서는 20배에서의 용출량의 50%로 감소되었다. 맛성분의 용출은 20배에서 가장 효과적이었으며, 관능검사 결과에는 차이가 없었다. 이상의 실험 성적에서 소양은 단백질과 칼슘의 급원 식품으로서 조리시 상피세포층을 제거하였을 때 영양적 손실이 크며, 특히 칼슘의 손실이 컸다. 영양성분의 충분한 용출과 맛을 위해서는 상압가열 조리에 있어서는 8시간의, 압력조리에 있어서는 $1{\sim}2%$시간의 조리시간, 양에 대한 물의 첨가량은 10배 이상이 필요하였다. 이것은 소양의 조리시 충분량의 물을 넣어 장시간 가열하는 우리나라 재래식 조리방법이 영양적, 미각적 측면에서 매우 합리적임을 시사한 것으로 본다.

• 동아시아식생활학회지
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• 제16권2호
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• pp.215-225
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• 2006

This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was ${\ulcorner}Rice+Soup+Kimchi+3{\sim}4\;side\;dishes{\lrcorner}$. Analyzing from the cultural characteristics point of view, the most frequently served dish type was 'Korean'(90%), while other types were 'modified Korean'(3.7%) and 'Western'(2.7%). The varieties of Various 438 different dishes provided were 438 provided and with Kimchies (19.8%), Seasoned vegetables(16.8%) and Rice(11.0%) being the highest were high in frequency when dishes were categorized into dish classes. Among the main dishes, the frequency of gruel(13.7%) was relatively high. These results suggest the need to conduct Based upon the results found, it was required to continue further research about preserving and inheriting the originality and uniqueness of the temple food.